Very thick slices of deep-fried eggplant, contrasting between a crisp surface and a soft heart, are soaked in fresh, cold laban (yogurt) with a hint of garlic. Fried goes refreshing!
Another version of taro potato is made with lentils. As in so many cases, there are the two camps of preference: those who cook it with tahini, and those who cook it without.
Prepared in an easy style, this is one of the easiest and simplest summer stews for taking advantage of the abundant summer zucchini.
Spinach has always had the Popeye “miracle” reputation: very nutritious, as mothers around the world have always repeated to their children! This simple stew gains so much flavor from the garlic and the coriander, a staple couple of Lebanese cuisine.
These herb pies are mainly of spinach, with onion and lemony sumac. An even better version is the baa’leh (purslane) pies, which have a very earthy taste.
Baa’leh (purslane) is a secret herb of Lebanese cuisine. Its “meaty” leaves, “iron-y” taste, and dark green color make it very special.
Bemyieh, or okra, is a fine delicacy of Lebanese cuisine. The plant itself is a beautiful shrub with pretty blue flowers that will turn into edible pods holding the plant’s seeds.
Marshousheh means “the scattered” and is simply scattered bulgur over cooked cabbage. Easy! This recipe represents the epitome of mountain food: simple, rustic, filling, and easy to prepare.
Fava beans are a staple of Lebanese cuisine. Dry green fava beans are picked in the early spring, boiled, and served as a stew-type salad for breakfast, announcing the arrival of good days and fresh eating.
Everything is better from a fryer! Especially zucchini, which gets crispy, and eggplant, which turns soft and melting.