A Lenten staple, kebbet laa’tin is the definite mountain vegetarian kibbeh. It is easy to prepare with the garden’s bounty of pumpkin (which keeps all year, and from harvest to harvest) and wild herbs, the best of which is obviously homeyda, the spring wild sorrel leaves, which add a special lemony taste to the stuffing.
What makes a Good Friday dish? In the village of Jezzine and other areas of the South, the answer is this stew.
Makmoura, or mattmoura, means “buried,” referring to the vegetables buried in the bulgur. This is a very typical mountain dish . . . if you say bulgur, you say mountain dish!
Frikeh is a specialty of South Lebanon, Palestine, and Southern regions of Syria. Zeinab Kashmar has devised the best way to cook frikeh: She sautés the grains to add to their nutty, smoky taste. Her frikeh is so tasty that it needs no accompaniment of meat of chicken, but is perfect on its own, with just grilled vegetables.
Fattoush comes from Arabic fatta, meaning “break,” from breaking the grilled Arabic bread (pita) over the fattoush. If you’ve ever heard of the Montagues and the Capulets, it is the same as with fattoush and tabouleh! There is a constant dilemma of choosing between one and the other for a mezze . . . or maybe just go for both.
Sfouf is a simple butter-free, egg-free cake made from flour and carob molasses. Simple and healthy, it’s the definitive mountain sweet.
An easy summer dish to serve with laban (yogurt), burghol aa’ banadoura could be thought of as our local risotto! It’s very simple to prepare, needing just a few ingredients that are always on hand.
Kishk is a typical villager breakfast par excellence, often served as a soup, cooked with awarma or seasoned with fried onion and garlic. It is made with goat or cows’ milk, sometimes sheep’s milk is added when available. In Lebanon, kishk production varies from one region to another.
Called burghul bi banadoura in Arabic, this popular, hearty dish, made with eggplant or zucchini, is a staple of kitchens in Lebanon and Syria.
Makhlouta is a traditional mountain stew. It comes from ‘khalet’ (mixture). It was cooked with all available grains in the pantry (mouneh).