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.
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!
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.
What makes a Good Friday dish? In the village of Jezzine and other areas of the South, the answer is this stew.
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.
Garlic has been shown to have several benefits, such as reducing blood pressure and cholesterol levels and improving blood circulation.
Meat (and rice) stuffed zucchini are a staple of Lebanese home cuisine. Preparing whole zucchini for stuffing is a tricky job; the smaller, the better (look for finger-size zucchini . . . yes, this exists!), though this makes coring them more difficult.
Zalebieh is a kind of Middle Eastern doughnut that is usually fried. Our Zalebieh is healthfully baked.
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.
Armenian cuisine is sophisticated and has a taste of its own. Itch is basically the Armenian version of a tabouleh. Itch is mainly fine-ground bulgur soaked in a tomato-based sauce.