Lebanese Cuisine Workshop | 15 Recipes of Dips, Starters, Main Course and Dessert
Recipes in this Video
Originating from the Levant region, labneh is a staple in Lebanese cuisine, often enjoyed as a dip or spread. Traditionally made by straining yogurt, it embodies the simplicity and richness of Middle Eastern flavors. Labneh is commonly served at breakfast or as part of a mezze platter, showcasing the importance of communal dining in the culture. Today, it has gained popularity worldwide, appearing in various forms and recipes, from gourmet dishes to casual snacks.
Ingredients
- ●yogurt
- ●salt
- ●olive oil
- ●fresh herbs
- ●garlic
- ●cucumber
- ●pita bread
- ●zatar
Instructions
- 1Strain yogurt through a cheesecloth over a bowl for 12-24 hours until thickened.
- 2Transfer strained yogurt to a mixing bowl.
- 3Mix in salt to taste until well combined.
- 4Drizzle olive oil over the top of the labneh.
- 5Garnish with fresh herbs and minced garlic if desired.
- 6Serve with sliced cucumber and pita bread for dipping.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt offers similar texture with added protein.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil provides healthy fats and a mild flavor.
fresh herbs
Healthier: dried herbs
Cheaper: no herbs
Dried herbs are more accessible and have a longer shelf life.
pita bread
Healthier: whole grain bread
Cheaper: tortillas
Whole grain bread adds fiber, while tortillas are often less expensive.
Techniques
Equipment
Also Known As
Tabbouleh is a traditional Levantine salad, particularly popular in Lebanon and Syria. It is known for its fresh ingredients and vibrant flavors, often served as a side dish or part of a mezze platter. The dish highlights the use of parsley, which is the main ingredient, and reflects the Mediterranean diet's emphasis on fresh vegetables and herbs. Tabbouleh has gained international popularity and is often associated with healthy eating.
Ingredients
- ●bulgur
- ●parsley
- ●tomatoes
- ●mint
- ●onion
- ●olive oil
- ●lemon juice
- ●salt
- ●pepper
Instructions
- 1Rinse the bulgur and soak it in water until tender.
- 2Drain and squeeze out excess water from the bulgur.
- 3Finely chop the parsley, mint, tomatoes, and onion.
- 4In a large bowl, combine the bulgur with the chopped vegetables.
- 5Drizzle with olive oil and lemon juice.
- 6Season with salt and pepper to taste.
- 7Mix well to combine all ingredients evenly.
- 8Let it sit for 15 minutes to allow flavors to meld.
- 9Serve chilled or at room temperature.
Ingredient Alternatives
bulgur
Healthier: quinoa
Cheaper: couscous
Quinoa is gluten-free and more nutritious, while couscous is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is rich in healthy fats, while canola oil is budget-friendly.
Techniques
Equipment
Also Known As
Hummus has its roots in the Levant region, particularly Lebanon, where it is a staple in many households. Traditionally served as a mezze, it brings people together, often enjoyed with pita bread or fresh vegetables. Today, hummus has gained international popularity, with countless variations and flavors appearing worldwide.
Ingredients
- ●chickpeas
- ●tahini
- ●lemon juice
- ●garlic
- ●olive oil
- ●cumin
- ●salt
- ●water
- ●paprika
- ●fresh parsley
Instructions
- 1Soak chickpeas in water overnight.
- 2Drain and rinse chickpeas, then place in a pot with fresh water.
- 3Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 4Drain the chickpeas and reserve some cooking liquid.
- 5In a food processor, combine chickpeas, tahini, lemon juice, garlic, and cumin.
- 6Blend until smooth, adding reserved cooking liquid as needed to reach desired consistency.
- 7Season with salt to taste and blend again.
- 8Transfer hummus to a serving bowl.
- 9Drizzle olive oil on top and sprinkle with paprika.
- 10Garnish with chopped parsley before serving.
Muhammara, originating from Aleppo, Syria, is a vibrant dip made primarily from roasted red peppers and walnuts. Traditionally enjoyed with bread, it reflects the rich culinary heritage of the Levant, where flavors of spice and sweetness intertwine. Today, it has gained popularity beyond the Middle East, often featured in mezze platters worldwide.
Ingredients
- ●red bell peppers
- ●walnuts
- ●bread crumbs
- ●garlic
- ●olive oil
- ●lemon juice
- ●pomegranate molasses
- ●cumin
- ●salt
- ●black pepper
- ●red pepper flakes
- ●parsley
Instructions
- 1Roast red bell peppers over an open flame or in an oven until charred and blistered, about 20-30 minutes.
- 2Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes.
- 3Peel off the charred skin, remove seeds, and chop the peppers.
- 4In a food processor, combine walnuts, bread crumbs, garlic, and roasted peppers.
- 5Pulse until the mixture is finely chopped but not pureed.
- 6Add olive oil, lemon juice, pomegranate molasses, cumin, salt, black pepper, and red pepper flakes to the processor.
- 7Blend until smooth, adjusting the consistency with more olive oil if necessary.
- 8Taste and adjust seasoning, adding more salt or lemon juice as needed.
- 9Transfer the muhammara to a serving bowl and drizzle with olive oil.
- 10Garnish with chopped parsley before serving.
- 11Serve with pita bread or fresh vegetables for dipping.
- 12Store leftovers in an airtight container in the refrigerator for up to a week.
Ingredients
- ●3 cups all-purpose flour
- ●1 tsp salt
- ●1 tsp sugar
- ●1 tbsp instant yeast
- ●1/4 cup olive oil
- ●1 cup warm water
- ●1/2 cup za'atar spice mix
- ●1/2 cup sesame seeds (optional)
- ●1/2 cup labneh or cheese (optional)
Instructions
- 1In a large bowl, combine the flour, salt, sugar, and instant yeast.
- 2Add the olive oil and warm water to the dry ingredients and mix until a dough forms.
- 3Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5Preheat the oven to 475°F (245°C).
- 6Once the dough has risen, punch it down and divide it into 6 equal pieces.
- 7Roll each piece into a flat circle about 1/4 inch thick.
- 8Spread a generous amount of za'atar spice mix over each circle, and sprinkle with sesame seeds if using.
- 9Transfer the manakish to a baking sheet lined with parchment paper and bake for 10-12 minutes or until golden brown.
- 10Serve warm with labneh or cheese on the side, if desired.
Equipment
Baba Ganoush hails from the Levant region, particularly Lebanon, where it is a staple in mezze platters. Traditionally enjoyed with pita bread, this smoky eggplant dip reflects the region's love for shared meals and communal dining. Today, Baba Ganoush has transcended borders, becoming a beloved appetizer in many cultures, often adapted with various spices and herbs.
Ingredients
- ●eggplant
- ●tahini
- ●garlic
- ●lemon juice
- ●olive oil
- ●salt
- ●cumin
- ●parsley
Instructions
- 1Preheat a grill to medium-high heat.
- 2Prick the eggplant with a fork and place it on the grill.
- 3Grill the eggplant until the skin is charred and the flesh is soft, about 15-20 minutes.
- 4Remove the eggplant from the grill and let it cool for a few minutes.
- 5Peel the charred skin off the eggplant and discard it.
- 6Place the eggplant flesh in a food processor.
- 7Add tahini, garlic, lemon juice, olive oil, salt, and cumin to the food processor.
- 8Blend until smooth and creamy, scraping down the sides as needed.
- 9Taste and adjust seasoning if necessary.
- 10Transfer the baba ganoush to a serving bowl.
- 11Drizzle with olive oil and garnish with parsley before serving.
Ingredient Alternatives
tahini
Healthier: sunflower seed butter
Cheaper: peanut butter
Sunflower seed butter is nut-free and less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil offers similar health benefits at a lower cost.
garlic
Healthier: garlic powder
Cheaper: onion powder
Garlic powder provides flavor with less hassle.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Lime juice adds brightness at a lower price.
Techniques
Equipment
Also Known As
Fattoush is a traditional Lebanese salad that originated in the Levant region, often made with leftover bread. It symbolizes the resourcefulness of home cooks, turning stale pita into a vibrant dish. This salad is a staple in Middle Eastern cuisine, celebrated for its refreshing flavors and colorful presentation, and has gained popularity worldwide as a healthy option.
Ingredients
- ●mixed greens
- ●radishes
- ●cucumbers
- ●tomatoes
- ●green onions
- ●bell peppers
- ●pomegranate seeds
- ●toasted pita bread
- ●lemon juice
- ●olive oil
- ●sumac
- ●salt
- ●black pepper
- ●fresh mint
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Chop the radishes, cucumbers, tomatoes, and bell peppers into bite-sized pieces.
- 3Slice the green onions thinly, including the green tops.
- 4In a large bowl, combine the mixed greens, radishes, cucumbers, tomatoes, green onions, bell peppers, and pomegranate seeds.
- 5Tear the toasted pita bread into bite-sized pieces and add to the salad.
- 6In a small bowl, whisk together the lemon juice, olive oil, sumac, salt, and black pepper.
- 7Drizzle the dressing over the salad and toss gently to combine.
- 8Taste and adjust seasoning if necessary.
- 9Garnish with fresh mint leaves before serving.
- 10Serve immediately for the best texture.
Originating from the Middle East, falafel is a popular street food made from ground chickpeas or fava beans. It holds cultural significance as a staple in vegetarian diets and is often served in pita bread with fresh vegetables and sauces. Today, falafel is enjoyed worldwide, with variations in spices and serving styles reflecting local tastes.
Ingredients
- ●chickpeas
- ●onion
- ●garlic
- ●fresh parsley
- ●fresh cilantro
- ●cumin
- ●coriander
- ●baking powder
- ●salt
- ●black pepper
- ●flour
- ●water
- ●vegetable oil
- ●tahini
- ●lemon juice
- ●pita bread
- ●tomatoes
- ●cucumber
- ●lettuce
Instructions
- 1Soak chickpeas in water overnight, then drain.
- 2Pulse soaked chickpeas in a food processor until coarsely ground.
- 3Add onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and black pepper to the processor.
- 4Pulse until combined, scraping down the sides as needed.
- 5Transfer mixture to a bowl and refrigerate for 30 minutes.
- 6Form mixture into small balls or patties.
- 7Heat vegetable oil in a deep pan to 350°F.
- 8Fry falafel in batches until golden brown, about 3-4 minutes per side.
- 9Drain on paper towels.
- 10Serve falafel in pita bread with tahini, lemon juice, tomatoes, cucumber, and lettuce.
- 11Enjoy with your favorite dipping sauce.
Mujadara is a traditional Middle Eastern dish made primarily of lentils and rice, often topped with caramelized onions. It is a staple in Lebanese cuisine and is enjoyed for its simplicity and nutritional value. The dish is often served with yogurt or a salad, making it a versatile meal option.
Ingredients
- ●lentils
- ●rice
- ●onions
- ●olive oil
- ●cumin
- ●salt
- ●pepper
Instructions
- 1Rinse lentils and soak for a few hours.
- 2In a pot, boil lentils in water until tender.
- 3In a separate pot, cook rice according to package instructions.
- 4Slice onions thinly and sauté in olive oil until caramelized.
- 5Combine cooked lentils and rice in a large bowl.
- 6Add sautéed onions, cumin, salt, and pepper. Mix well.
Ingredient Alternatives
rice
Healthier: quinoa
Cheaper: bulgur
Quinoa is more nutritious, while bulgur is often less expensive.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is budget-friendly.
Techniques
Equipment
Also Known As
Halawet el Jibn is a traditional dessert from Syria, often enjoyed during festive occasions and family gatherings. This sweet cheese roll highlights the rich culinary heritage of the Levant, showcasing the use of simple ingredients like semolina and cheese to create a delightful treat. Its popularity has spread across the Middle East, with variations appearing in neighboring countries, each adding their unique twist to this beloved dish.
Ingredients
- ●fine semolina
- ●water
- ●sugar
- ●milk
- ●mozzarella cheese
- ●rose water
- ●pistachios
- ●butter
- ●coconut flakes
- ●vanilla extract
- ●cornstarch
- ●lemon juice
Instructions
- 1Combine semolina, water, and sugar in a pot over medium heat.
- 2Stir continuously until the mixture thickens, about 5-7 minutes.
- 3Add milk and mozzarella cheese, mixing until fully incorporated.
- 4Cook for an additional 5 minutes until the mixture is smooth and stretchy.
- 5Remove from heat and let cool slightly before handling.
- 6Grease a flat surface with butter and spread the mixture evenly.
- 7Cut into rectangles or squares for rolling.
- 8Roll each piece around a filling of crushed pistachios or coconut flakes.
- 9Place rolls on a serving plate and drizzle with rose water.
- 10Chill in the refrigerator for 30 minutes before serving.
- 11Garnish with additional pistachios or coconut flakes if desired.
Ingredient Alternatives
mozzarella cheese
Healthier: ricotta cheese
Cheaper: cottage cheese
Ricotta is lower in fat while providing a similar texture.
fine semolina
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrients.
rose water
Healthier: orange blossom water
Cheaper: vanilla extract
Orange blossom water offers a floral note at a lower cost.
pistachios
Healthier: almonds
Cheaper: walnuts
Almonds provide a similar crunch and flavor.
Techniques
Equipment
Also Known As