lebanese

A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.

Traditional Toum (Lebanese Garlic Sauce) Recipe

garlic (4 1/2 ounces; 130 grams)

salt

(60 grams) fresh juice

(60 grams) ice water, divided

(600 grams) neutral oil,

Using a paring knife, split each garlic clove in half lengthwise. With the tip of the knife, remove the germ from each garlic clove half. 

Food Processor Method: Place the de-germed garlic and kosher salt in the bowl of a food processor. Pulse garlic in short bursts, occasionally removing the lid to scrape down the sides of the bowl with a flexible rubber spatula, until finely minced. Add 1 tablespoon lemon juice and continue processing until a paste begins to form. Add another tablespoon lemon juice and process until completely smooth and slightly fluffy. 

With the food processor running, slowly drizzle in 1/2 cup oil in a very thin stream, followed by 1 tablespoon lemon juice. Repeat with another 1/2 cup oil and remaining 1 tablespoon lemon juice. Continue the process, alternating 1/2 cup oil and 1 tablespoon water, until all the oil and water have been incorporated. Transfer toum to a container and store in the fridge for up to 1 month. 

Mortar and Pestle Method: Depending on the size of your mortar, you may need to make the recipe in smaller batches, halving or quartering the ingredient amounts. In the mortar, combine garlic and salt and grind until it becomes a smooth paste. Work oil into paste 1 teaspoon at a time. After adding 1 tablespoon oil, work in a few drops of lemon juice. Repeat until all the oil, lemon juice, and water have been incorporated.

This traditional Makdous recipe is for olive-oil cured vegan stuffed eggplant with a red pepper, chilli, walnut and garlic filling - Perfect for breakfast or a side dish alongside other mezze

Pickled Stuffed Eggplants Makdous

baby eggplants

red peppers

chill peppers (small ones)

walnuts

garlic

Boil enough water in a large saucepan and then add the eggplants. Boil for 5-10 minutes until the eggplants are softened

Once they have softened, turn off the heat and let them rest in the water for 10-15 minutes. Then drain them.

Cut the tops of the eggplants. Then carefully slice half-way through, lengthwise - like a book.

Rub some salt on the inside of each eggplant then arrange them on a flat surface, not touching each other and press them with a heavy object. You could use a big pan lid or the bottom of a flat dish to place on top of them, then add another heavy object on top. Alternatively, you could arrange them within a colander and press with a heavy object.

With the combination of pressing and salt, this should help remove all the excess water from the eggplant. Keep them pressed for a few hours or even overnight to get as much of the water out as possible. The key is to keep them in a cool area, and this process can take up to 24 hours, do be patient and check them after every 5-6 hours. See video.

When you are ready to proceed, first make the stuffing. Slice the peppers and remove all seeds. Then either finely chop them or blitz them in a food processor/blender for a bit. 

Next, strain the liquid from the crushed peppers. You can put them in a sieve and press out all the excess liquid.**

Mash or grind the garlic cloves and roughly chop the walnuts. If you prefer, you can grind the walnuts into even smaller pieces. Then, mix the peppers, nuts and garlic together.

Stuff the eggplant shells with about 1 tBsp of the pepper walnut mixture. Depending on the size of the eggplants, adjust the amount.

For the next step, use a sterilised clean glass jar. To sterilise the jar, simply wash it with hot water, then put it in the oven (no rubber parts) for 10 minutes at 160ºC. Or after washing, pour boiling hot water over the jar ( just make sure it's heat-safe!

Arrange the stuffed eggplants in the jar. Stack them carefully so that the stuffing doesn't fall out

Sprinkle liberally with salt on top then fill the jar with olive oil. Make sure all the eggplants are entirely covered and tightly close the jar. **

Store your jar in a cool, dark place such as a kitchen cupboard. The pickled eggplants - Makdous - will be ready in about 10-14 days ( although some people find they're ready at seven). If at any point you notice that the olive oil isn't entirely covering the eggplants, add more olive oil. 

If you keep them in the oil, completely covered, the Makdous can keep for up to a year. No need to refrigerate, just keep at room temperature in your cupboard as the olive oil acts as a natural preserver. 

https://content.jwplatform.com/videos/PjAtK8pT.mp4

This vegan recipe for traditional Makdous (cured eggplant) is perfect for breakfast or a side dish. The eggplants are cured olive oil and stuffed with a red pepper, chilli, walnut and garlic filling.

Simple Stuffed Makdous Recipe (cured eggplant)

Make this delicious, exotic starter a part of your Springtime barbecue feast.

Lamb kofta

1kg lamb mince

brown onion, chopped

garlic cloves, crushed

chilli flakes

mint leaves

parsley leaves

mild paprika

ginger

cumin

coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Extra-juicy butterflied grilled chicken gets a flavor-packed kick with a fresh homemade za'atar-style spice blend made with fresh and dried herbs, sesame seeds, and sumac.

Grilled Chicken With Za'atar Recipe

oregano

thyme leaves

savory

sesame seeds

ground sumac (see note)

Kosher salt

extra-virgin olive oil,

chicken,

Lemon wedges,

Sumac and mint aioli,

For the Za'atar: combine oregano, thyme, savory, sesame seeds, sumac, and 1 tablespoon kosher salt in a small bowl and stir with fingers until homogenous. Set aside half of mixture. Combine remaining half with 2 tablespoons olive oil and minced garlic until it forms a paste.

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Using your hands, rub herb and garlic paste evenly all over the surface of chicken, working it into every nook and cranny. Sprinkle reserved dry za'atar mixture evenly over all surfaces and gently pat down to adhere.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill if using a charcoal grill. Cook until instant read thermometer inserted into deepest part of breast registers 120°F, about 30-45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. If using a gas grill, reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature.

Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve, drizzle with olive oil, and serve with lemon wedges and sumac-mint aioli.

A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.

The Best Baba Ganoush Recipe

eggplants

garlic, minced

(30 milliliters) juice

(45 milliliters) tahini

(80 milliliters) extra-virgin olive oil,

If Using a Gas Burner or Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to 4 days. Let baba ganoush warm to room temperature before serving.

Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt

Lentils and Rice With Caramelized Onions Recipe by Tasty

red onion, thinly sliced

olive oil

water

½ medium red onion, diced

garlic,

green lentil

rice

cinnamon

bay leaf

parsley

lemon

greek yogurt

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.

Add the water, green lentils, and salt to the large pot. Bring to a boil.

Cover with lid and simmer for 10 minutes.

To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.

NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.

Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.

Cook covered for about 15 minutes, or until rice is cooked.

Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.

https://vid.tasty.co/output/28177/mp4_640x640/1491000200

Muhammara made in Lebanon sometimes uses a chile paste that can be hard to find in the United States. We’ve subbed in mild chile flakes.

Muhammara

red bell peppers

breadcrumbs

Tbsp. olive oil

Tbsp. Aleppo-style or Maras pepper

Tbsp. tahini

lemon juice

paprika

pomegranate molasses,

pomegranate

This vibrant dip pairs perfectly well with fresh pita bread.  In Lebanon, cooks sometimes use a chile paste in their muhammara that can be hard to find in the United States. We’ve subbed in mild chile flakes, but you could use a chopped fresh red chile instead.

Bon Appétit

Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown and fragrant, 8–10 minutes. Let cool. Pick out a few walnuts for serving and coarsely chop; set aside.

Meanwhile, place a rack in upper third of oven and heat broiler. Broil bell peppers on a rimmed baking sheet, turning occasionally, until skins are charred and flesh is softened, 12–15 minutes. (Alternatively, you can char over a gas burner on medium-high, turning occasionally with tongs, 12–15 minutes.)

Transfer bell peppers to a medium bowl and cover tightly with plastic wrap so that they steam, 10 minutes (this extends the cooking and also makes it easier to remove the skins).

Remove skins from bell peppers (it’s okay if some bits don’t come off); remove and discard ribs and seeds. Pulse bell peppers, breadcrumbs, oil, Aleppo-style pepper, tahini, lemon juice, paprika, toasted walnuts, and 2 Tbsp. pomegranate molasses in a food processor until mostly smooth; season muhammara with salt.

Transfer muhammara to a small bowl; drizzle with more pomegranate molasses and top with reserved chopped walnuts.

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.

Lebanese Tomato Salsa (Banadurah Harrah)

lbs tomatoes,

extra virgin olive oil

cayenne pepper

mint

Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh. 

Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes. 

Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary. 

Serve the tomato salsa at room temperature.

Had this with pita bread, and dipped the deliciousness right in the vat of goodness! Man, so simple but what a pow of taste. I *increased* the cayenne pepper, as I prefer tastes extremely hot, but I am sure this would be as tasty with the normal amount. I grabbed some fresh mint from the garden instead of dried and this was over the top of fabulous! I halved this easily. Made for ZWT 6 Zee Zesties!

Bite-size pieces of both (boneless and skinless) chicken thighs and thin-cut chicken breasts marinated in fresh squeezed lemon juice, lots of garlic and a plethora of spices. Threaded onto wooden skewers and grilled, chicken tawook can be dunked into garlic dip or placed in warm pita bread and top with tomatoes, cucumber and onion for a sandwich or on top of a veggie-loaded salad.

Shish Tawook (Lebanese Marinated Chicken Skewers)

chicken thighs, cut into large pieces

boneless, skinless, thin-cut chicken breasts, cut into large pieces

cardamom

sumac

white pepper

clove

nutmeg

garlic, grated

lemon,

safflower, sunflower or extra light olive oil

parsley,

Lebanese garlic sauce (toum),

In a large bowl toss chicken with salt,...

In a large bowl toss chicken with salt, cardamom, sumac, oregano, paprika, cinnamon, white pepper, ground clove and nutmeg. Grate in the garlic and squeeze in the juice from a large and juicy lemon. Lastly, pour the oil.

Toss to combine, cover and marinate on the...

Toss to combine, cover and marinate on the counter for 20-30 minutes.

Meanwhile preheat your grill to medium-high heat (about...

Meanwhile preheat your grill to medium-high heat (about 500°).

Once the chicken has marinated, thread onto the...

Once the chicken has marinated, thread onto the soaked skewers. Alternating between thigh and breast meat so each skewer has a little of both.

Place the skewers on the hot grill grates,...

Place the skewers on the hot grill grates, immediately turn the heat down to medium and close the cover. Cook for only a few minutes before using tongs and turning the kebabs. Once the chicken is fully cooked (after about 5 to 8 minutes) remove from the grill.

Slide chicken off of the skewers and serve...

Slide chicken off of the skewers and serve as is, in pita with tomato, cucumber and onion as a sandwich or on top of a salad. Either way, be sure to serve it with garlic sauce.

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My enthusiasm for lamb is not mutual in my relationship, so it's always a treat when I...

Lebanese Kofta Recipe | Grilling

lbs lamb

red onion,

cloves

Salt and pepper

Skewers,

Pulse onion and parsley and onion in a food processor until finely chopped.  Transfer to a large bowl and add the ground lamb, cinnamon, cloves, nutmeg, salt, and pepper and mix with your hands until thoroughly combined. 

Form lamb mixture into 1 1/2" meat balls.  Thread one meatball on a skewer, then form meat into a log shape around the skewer.  Repeat until all lamb is used.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate.  Clean and oil your grilling grate.

Grill skewers over high heat until browned on all sides and cooked through, about 2 minutes per side.  Remove from the grill and serve.

Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice.

Slow-Cooker Lebanese Red Lentil Soup Recipe

large white or yellow onion, chopped (about 1 1/2 cups)

carrots, peeled and chopped (about 1 1/2 cups)

celery stalks, chopped (about 1 cup)

garlic, minced (about 4 teaspoons)

smoked paprika

dry red lentils,

bay leaves

low-sodium vegetable stock or water

red wine vinegar

red onion, minced (about 1 cup)

cilantro leaves

Heat olive oil in a large sauté pan over medium heat. When oil is shimmering, add onion, carrots, and celery and cook, stirring periodically, until vegetables start to soften, about 5 minutes. Add garlic cook, stirring, until fragrant, about 1 minute. Stir in cumin, cayenne, and paprika, and continue cooking until fragrant.

Transfer mixture to a slow cooker. Add lentils, bay leaves and 12 cups of stock. Season with about 1 teaspoon of salt, stir to combine, and cover. Set slow cooker to low and cook for 4 hours, stirring hourly and adding in additional broth as needed to maintain a loose, soup-like consistency.

When the soup is done, discard bay leaves, transfer to a blender or food processor, and add vinegar. Adjust seasonings, if needed, and purée until smooth. Ladle into bowls and top with red onion and cilantro, and serve with lemon wedges.

This Lebanese inspired Baba Ganoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini &amp; garlic - a great alternative to hummus!

Lebanese Baba Ghanoush

eggplant

tahini

Olive oil, parsley, pomegranate (for garnish)

Preheat oven to 400° F degrees.

Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.

When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.

Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.

Alternatively, you can blend the lemon juice, tahini and garlic first, and then add the eggplant. Either way works.

Garnish with parsley and olive oil, if desired. Enjoy with pita bread, crudité or crackers.

https://content.jwplatform.com/videos/5MSjxIJ6.mp4

This Lebanese inspired Baba Ghanoush is made with only 4 ingredients: oven-roasted eggplant, lemon juice, tahini & garlic - a great alternative to hummus!

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