lebanese-recipes

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Labna. Lebanese style yoghurt. This is super healthy and packed with protein and natural goodness especially for cleaning your gutter. Labna is excellent to eat as a breakfast, dinner or for suhoor. I will be posting the process of making it soon. If you are unable to make it yourself or to purchase it from a Arab food store, the most closest form of lebanese yoghurt is the thick greek one (total yoghurt). We eat this several ways wrapped in lebanese bread with mint, tomatoes, olives, cucumber and olive oil. We also serve it like the above or everything mixed in together.

Having grown up in a Lebanese household, my first instinct when I have leftover, stale Arabic bread (or in this case, brown rice tortillas) is Fattoush salads! Fattoush salatas are different in every region of Lebanon, but this is (a healthier version of) my family’s recipe. Feel free to create your own based on whatever you have on hand!

Gluten-free Lebanese Fattoush Salad (1 serving)

2 gluten-free brown rice tortillas (for non-GF version, use leftover lavash or pita)

4 Roma tomatoes, diced

1 organic cucumber, diced

½ red onion, diced

½ head organic romaine lettuce

Handful organic spinach

¼ cup parsley leaves, chopped

Dressing:

1/3 cup lemon juice

1-2 Tbsp raw, cold-pressed olive oil

½ tsp sea salt

¼ tsp black pepper

Cayenne pepper, to taste

Preheat oven to 350. Cut or tear apart tortillas/bread and toast in the oven for 5-8 minutes. In the meantime, dice all the veggies and toss with romaine, spinach, and parsley. While the bread is cooling, prepare the dressing. The oil can be omitted, but the taste is nostalgic to me, so I always add a little bit! Top with the cooled tortilla/bread and dig in.

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Meat and Rice Stuffed Grape Leaves

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Lebanese food

Kabsa (كبسة بالدجاج), this dish is originally a gulf meal but our country has change it to a Lebanese version. So easy so good. I hope u like

   Ingredients: servers 5-6

Whole chicken

4- cups rice (golden rice brand name)

4- tomatoes (finely chopped)

1- green pepper (finely chopped)

4- carrot (finely chopped)

1- big onion (finely chopped)

4- cloves garlic

Salt, allspice, kabsa spice( you can find the kabsa spice at Arabic stores)   

 3 ½  cup Water

¼ cup of canola oil

Preparation:

 Start with boiling the chicken in seasoned water, in the meantime start chopping the vegetables and sautéing them with canola oil in a deep pot on a   medium heat until the veggies is softened. Then add salt, allspice, kabsa spice and mix them good. Rinse the rice add them to the pot stir them and add the water, bring to boil and cover it. Let it simmer in a low heat for about 15-20 min. Serves with the chicken on top of the rice. Thank you and please enjoy