Tag: Libanees

Fried aubergine with roasted pepper sauce
Vegetables

Fried aubergine with roasted pepper sauce

I’m a big fan of fried aubergine. So much so, that usually eat half before they reach the table, with some Lebanese bread and a pinch of salt. Yum! So basically for this recipe, you could just skip the sauce and go straight to enjoying the fried aubergine, haha! But […]

Roasted vegetables
Vegetables

Roasted vegetables with garlic sauce and sriraccia

In the Middle-East many dishes are common to the different countries. Each country, and sometimes, region, gives the dishes its own flair and its own touch. Take shawarma for instance: it’s part of practically each middle-eastern cuisine but tastes different from one to the other. This recipe uses the same […]

Zucchini moutabbal
Vegetables

Zucchini moutabbal

‘What’s a moutabbal?’ I hear you say. Well in Lebanon (and the Middle-East in general) it literally means ‘mixed’ and usually indicates some kind of spread. In my family, when you say moutabbal you usually mean baba ganoush. Hummus has become a household item and the baba ganoush is also […]

Labneh with dried fruit and nuts
Fruit

Labneh with dried fruit and almonds

Like zaatar and flat bread, there are a few things you’ll always find in Lebanese household. Labneh is no exception. It’s a kind of cream cheese based on yoghurt. The yoghurt is left to darin its fluids overnight and the next day you’ll the lovely creamy labneh. A drizzle of […]

Hummus galore
Vegetables

Hummus galore!

Hummus. I, personally, cannot live without. I would gladly have it every day, any day. And I actually do that quite often 😉 Even though you can find all different types and flavours in the shops these days, truth is, the best hummus you’ll have is one you make yourself. […]

Broccoli with yoghurt sauce
Vegetables

Broccoli with yoghurt sauce

In Lebanon (and other Middle-Eastern countries) we use yoghurt in different dishes as base for a sauce, hot or cold. Like for instance in a pasta with mint and garlic or in ‘fatteh’ with aubergine and chickpeas. This recipe is based on Chich Barak, a rich dish with tortellinis filled […]