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Category Archives: Vegetarian

Cheese Pies (Fatayer Jebneh)

Called samboussek (for small individual semicircular pieces), or manoushet jebneh (for big pizza-pie ones), these cheese flatbreads are made in Lebanon with a special kind of cheese, akkawi (from the Palestinian city of Akka) as we call it in Lebanon, which is a white cheese that melts well.

July 21, 2018Bread and Savory pie, Dairy, VegetarianBy barbara massaad

Fried Eggplant with Yogurt (Mfassah’)

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!

July 20, 2018Legumes, VegetarianBy barbara massaad

Wilted Greens with Fried Onions (Hendbeh b Zeit)

Hendbeh b zeit is a mezze table must! Traditionally, the bitter, dark green leaves of wild dandelion are required. But substitutes are easy: Kale or Swiss chard is as good as dandelion, or try any kind of dark, bitter greens. Just follow the recipe!

July 20, 2018Mezze, VegetarianBy barbara massaad

White Butter Bean Stew (Yakhnet Fassolia Baida Arrida)

Fassolia baida arrida—big, flat, white butter beans—are considered the fanciest beans. Every good garden must have at least one plant, which will grow fast and big, like a vine, and produce large, flat, tender green pods that hold the flat white jewel-like beans.

July 20, 2018Grains, Main Dishes, VegetarianBy barbara massaad

White Bean Salad (Fassolia Aa’rida Moutabale)

Tender fassolia aa’rida is a delicacy that needs short cooking over a low fire, and gives plump, pearl white, melting beans, that are best served warm with a drizzle of lemon and olive oil . . . they are not called butter beans for nothing!

July 20, 2018Grains, Salad, VegetarianBy barbara massaad

Wheat, Fruits, and Nuts (Qamhyieh)

Qamhyieh means “wheaty” and is simply boiled wheat mixed with dried fruits and nuts, sweetened with sugar and scented with orange blossom water. You could say it’s our local take on granola!

July 18, 2018Dessert, VegetarianBy barbara massaad

Vegetarian Stuffed Grape Leaves (Warra’ Arrish Atee’)

Grape leaves are by far the best mehsheh ever, in all forms and colors! Meeydeh or kroum, early spring’s tender grapevine leaves, are a delicacy, and are eaten raw with a tabouleh, or stuffed and cooked, as here.

July 18, 2018Stuffed Vegetables, VegetarianBy barbara massaad

Armenian Lentil Kibbeh (Vospov Kofte)

Here’s another version of kibbeh, prepared the Armenian way. It’s a kibbeh of bulgur and fragrant herbs with cooked split yellow lentils. Vospov kofte is a Lenten dish and a perfect option for a light and nutritious summer meal.

July 18, 2018Grains, Main Dishes, VegetarianBy barbara massaad

Turmeric Cake (Sfouf)

Here is another version of sfouf, sweetened with granulated sugar and colored and spiced with turmeric. It’s a very simple dessert to prepare that just needs mixing by hand.

July 18, 2018Dessert, VegetarianBy barbara massaad

Garlic Paste (Toum)

Toum is a garlic sauce, or, more accurately, a garlic cream. Not very attractive to vampires and the garlic haters out there, but it is an exquisite, smooth, silky garlic cream that fast becomes an addiction.

July 18, 2018Souk and Street Food, VegetarianBy barbara massaad
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