lebanon

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Peruvian Lomo Saltado Recipe by Tasty

vegetable oil, divided

lb sirloin steak,

salt,

black pepper,

½ red onion, sliced

tomato,

garlic,

aji amarillo paste

soy sauce

white vinegar

fresh cilantro, chopped

lb french fries, cooked, hot

white rice, cooked, for serving, optional

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Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.

Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.

Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.

Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.

https://vid.tasty.co/output/106044/landscape_480/1534872643

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

walnuts

red bell peppers

breadcrumbs

Tbsp. olive oil

Tbsp. Aleppo-style or Maras pepper

Tbsp. tahini

lemon juice

paprika

pomegranate molasses,

Kosher salt

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.

Toum, an intense garlic sauce usually paired with shawarma, is used as both a marinade and a condiment in this chicken dish.

Grilled Chicken Skewers

garlic

vegetable oil

tomato paste

Tbsp. coriander

Tbsp. vegetable oil,

1¼ lb. skinless, boneless chicken thighs

pitas, warmed

Five 8"–12"-long metal skewers

Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.

Do Ahead: Toum can be made 2 days ahead. Cover and chill.

Mix lemon juice, tomato paste, coriander, ¼ cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.

Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10–12 minutes.

Serve chicken on top of pitas, with pickles and reserved toum alongside.

*Note: Raw egg is not recommended for the elderly, pregnant women, children under four, and people with weakened immune systems.

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension. Try it on chicken or pork chops, too.

Seven-Spice Grilled Lamb Chops

plain whole-milk yogurt (not Greek)

tsp. black pepper

coriander

cumin

cardamom

cinnamon

nutmeg

lamb rib chops (about 3 lb.), patted dry

red onion, very thinly sliced

parsley

sumac

Sumac, a tart, citrusy spice generally sold

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of Lebanon and its surrounding region, and full of dimension. Try it on chicken or pork chops, too. Check out our other recipes for a truly flavorful Lebanese feast, and read more about Kamal Mouzawak, the restaurateur-hotelier-humanitarian behind the recipe.

Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.

Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.

Let lamb sit at room temperature 1 hour before grilling.

Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.

Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.

Serve lamb chops with parsley salad on top.

Lebanese cheese fatayers are savory pastries found throughout the Middle East. Fatayers can also be filled with meat (lamb is traditional.) Fatayers are found throughout the Arab world in pastry shops and market stalls.  They can be triangular in shape or cigar-shaped (like the recipe below.) Lebanese cheese fatayers are similar to the Turkish pogacas or the Latin American empanada, or the Eastern European Burek.

Lebanese Cheese Fatayer Recipe Card

oz pizza dough (frozen, then thawed)

feta (crumbled)

oz yogurt (plain)

mozzarella (shredded)

Tbs parsley (fresh, chopped fine)

nigella seeds

egg (beaten

tsp zatar (sprinkled on finished fatayer)

Defrost the pizza dough.

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a bowl combine the feta, yogurt, mozzarella, parsley and nutmeg. Crush with a spoon to break down the chunks of feta. You almost want the mixture to look like a very thick lumpy paste.

On a floured surface knead the dough until it is elastic. Roll into a log and cut into ten pieces. Roll each ball and set aside covered.

Roll out each ball into an oval shape and place about 2 tablespoons of filling down the center of the dough.

Fold over the top left of the dough over the filling and press down. Fold over the opposite side over the folded sided and pinch. Repeat the process at the bottom of the pastry. Brush with egg wash and place on parchment paper on cookie sheet. Sprinkle with nigella seeds. Repeat process until all fatayers have been made.

Bake at 350°F for 15-20 minutes or until golden brown.

Here's what you need: grated parmesan cheese, korean red pepper, sugar, korean ramen seasoning, yukon gold potatoes, canola oil, salt, long wooden skewer

Korean Tornado Potatoes Recipe by Tasty

parmesan cheese

korean red pepper

sugar

korean ramen seasoning

yukon gold potatoes

canola oil, for frying

skewer

In a small bowl, mix together the Parmesan cheese, Korean red pepper, sugar, and ramen seasoning.

Cut the potatoes into ribboned curls using the ribbon blade on a spiralizer. If you don’t have a spiralizer, insert a skewer into each potato and, working in a spiral motion, cut in the opposite direction you are turning the skewered potato, making a thin, even spiral all the way down the potato. A spiralizer is recommended.

Gather the potato curls together, then wrap each curl around a wooden skewer, spacing out the potato evenly. Set aside to dry for 5 minutes.

Heat the canola oil in a deep pot until it reaches 350ºF (180ºC).

Fry the potatoes until golden brown, 3-5 minutes, then drain on a paper towel-lined baking sheet.

While the tornado potatoes are still hot, season with salt and sprinkle with the cheese mixture.

Here's what you need: vegetable oil, medium red onion, medium tomato, serrano chile, garlic, garam masala, turmeric, ground cumin, lemon juice, fresh cilantro, french fries, salt

Kenyan Masala Chips Recipe by Tasty

¼ medium red onion, finely chopped

serrano chile,

garam masala

turmeric

cilantro,

Heat the oil in a large pan over medium-high heat, then add the red onion and cook for 5 minutes, until browned.

Add the tomato, serrano, and garlic. Stir well, cover, and cook for 5 minutes, until the tomatoes have softened.

Add the garam masala, turmeric, and cumin. Stir, reduce the heat to medium, and cook for another 10 minutes, or until the sauce clings to the potatoes and they soften slightly.

Stir in the lemon juice and cilantro, then add the fries and salt. Toss well to coat. Serve immediately.

This recipe was adapted from Mawdoo3.com, and explains how to make original Lebanese shawarma. Instead of being grilled on a rotating skewer, the meat is first saut&eacute;ed in a pan, and then cooked with water. This recipe suggests serving the shawarma in a classic pita bread, garnished with tahini-based sauce and fresh vegetables.

Shawarma

FOR THE SHAWARMA

beef

garlic, mashed

olive oil

vinegar

tbsp shawarma seasoning blend

dry coriander, ground

¼ tsp black pepper

tbsp salt, adjust

green pepper,

onion

tbsp sumac

pickles, sliced

pita bread

FOR THE SAUCE

tahini

yogurt

tbsp vinegar

salt

tsp crushed cumin

This recipe is adapted from Edible Michiana, a community-based culinary magazine. Although the dough according to this recipe is not made with semolina only, other ingredients listed are traditional ones. You can double or halve the amount depending on how much cookies you would like to make. Take note that if you&rsquo;re using a nut filling, shape the cookies into oblongs, or into balls if you&rsquo;re using a date filling. Also, you can choose whichever filling you would prefer, but in case you&rsquo;d like to make ma&rsquo;amouls with both fillings, you need to halve the amounts listed in the recipe.

Top 9 lebanon recipes from across the web

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Top 9 lebanon recipes from across the web

The most viewed lebanon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peruvian Lomo Saltado Recipe by Tas...

Muhammara

Grilled Chicken Skewers

Seven-Spice Grilled Lamb Chops

Lebanese Cheese Fatayer Recipe Card

Korean Tornado Potatoes Recipe by T...

Kenyan Masala Chips Recipe by Tasty

Shawarma

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The most viewed lebanon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine