lebanese food

One of the most famous Lebanese breakfast item that you will love and crave. Sharing the basic dough recipe that is your starting point - add any topping from sweet and savory that your heart desires.

Lebanese Manoushe Dough Recipe

Flour

water (not boiling)

dry active yeast

salt

tsp sugar

olive oil

Gradually mix all the ingredients together until dough is formed and becomes one unified ball

Cover and set aside in a cool dry place to rest - try to give the dough at least 1 hour resting.

When rested, roll out the dough on a non sticky surface - sprinkle some flour for better texture.

Heat the oven to 200°

Once you get the desired thickness - not forgetting that the dough will rise so opt for thinner dough

Use a mold to cut up your dough to the size that you want. I opted for mini bite sizes using the mouth of a cup as a mould - but if you want bigger sizes roll out to teh size you prefer.

Lay out your dough on a baking tray with not stick paper (optional) and cover your dough with the toppings you want. In this post the dough was topped and baked with a Thyme mix (Zaatar) but feel free to choose any topping you want

Dough is baked (around 5 minutes depending on your oven) remove and they are ready to serve.

Uneaten Manakish can be easily placed in the freezer and perfect for later use. Just reheat and enjoy!

This vegetarian Lebanese stew is perfect for winter. Made in a slow cooker, it's a hearty dinner that's full of earthly Middle Eastern flavours.

Emnazaleh: Vegetarian slow-cooker chickpea and eggplant stew

chickpeas,

onion, diced

garlic,

eggplant,

tomato paste

tomatoes, diced

red capsicum, diced

baharat (find it among spices at the shops)

oregano

thyme

paprika

mint

vegetable stock

Salt and pepper

Begin this recipe the day before, by placing the dried chickpeas in a large bowl and covering them with water to soak overnight.

The next day, turn on your slow cooker's sauté function. If your slow cooker doesn't have this function, heat a fry pan over medium heat to complete steps three and four.

Heat olive oil in slow cooker and sauté onion until soft.

Add garlic and eggplant. Fry these off for a few minutes, stirring frequently, until the eggplant is tender. If you're doing this in a frypan, once you've completed this step, transfer the onion, garlic and eggplant to your slow cooker.

Now add the tomato paste, fresh tomatoes, capsicum and all the herbs and spices.

Stir through the stock and drained chickpeas and mix to combine all the ingredients.

Place lid on your slow cooker and set on high for 3.5–4 hours.

When stew is ready, remove the lid and give it a good stir. Taste and season with salt and pepper to taste. Serve warm with bread.

This is a speedy version of the Lebanese dish Mujadara. You really can't go wrong with rice and lentils, which is exactly what this dish is offering. Enjoy.

Mujadara

Shallot

Parsley

Nigella Seed

Greek Yoghurt

Lemon

Cumin Seeds

Brown Rice

Lentil

Finely slice the shallot, then separate the layers. Pour the olive oil into a small frying pan and place onto medium heat. Add the shallot then simmer, stirring occasionally, for 10-15 mins until the shallots turn golden. Using a slotted spoon, transfer the shallots to a plate lined with kitchen paper.

Meanwhile, pick the parsley leaves and finely slice the stalks. Stir the nigella seeds into the yoghurt and season with salt and the juice of half a lemon. Set aside.

Add the cumin seeds and parsley stalks to the hot shallot oil and cook for 30 seconds until fragrant. Tip the rice and lentils in, stirring to thoroughly mix. Cook until piping hot, 2-3 mins. Taste and season with salt and pepper. Stir half the shallots through, remove from the heat and cover with a lid.

Slice the remaining lemon half into wedges. Toss the parsley leaves through the mujadara and share between bowls. Enjoy with nigella seed yoghurt, your remaining shallots, and a lemon wedge.

Absolutely delicious, with very little effort such a speedy and fragrant dish

Really delicious but super oily, like sort of swimming in oil. I’d omit at least 50% of the oil from the final dish.

We enjoyed this. I should have made the onions a little more crispy.

I liked it but without the nigella seeds in the yoghurt, that taste was not for me.

One of my favourite Lebanese dishes, so I'm incredibly grateful for a quick recipe that tastes great too.

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This collection of Lebanese Recipes includes 35 Middle Eastern delicacies that you can easily make in your own kitchen.

35 BEST Lebanese Recipes

seasoning

lemon juice

chicken

In a bowl, mix together dry herbs and...

In a bowl, mix together dry herbs and spices (see note 1).

Mix 1/4 cup of the seasoning mix with...

Mix 1/4 cup of the seasoning mix with olive oil and lemon juice.

Place chicken thighs in a large ziploc bag,...

Place chicken thighs in a large ziploc bag, then pour in the marinade. Squeeze out as much air as possible, then seal the bag and massage it the make sure all of the chicken is coated in marinade. Marinate in the refrigerator for at least 4 hours, preferably overnight.

Remove chicken from refrigerator 30 minutes prior to...

Remove chicken from refrigerator 30 minutes prior to cooking.

Preheat grill over medium high heat to 425-450°F.

Grill the chicken 8-10 minute per side, or...

Grill the chicken 8-10 minute per side, or until the internal temperature reaches 185-190°F.

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Lebanese Manoushe Dough Recipe

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Top 4 lebanese food recipes from across the web

The most viewed lebanese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Manoushe Dough Recipe

Emnazaleh: Vegetarian slow-cooker c...

Mujadara

35 BEST Lebanese Recipes

The most viewed lebanese food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine