Fattet Dajaj (Chicken, Rice, & Yogurt sauce)

Fattet is one of the most famous and distinctive Lebanese dishes. Toasted pita bread, rice and chicken soaked with yogurt sauce and garnished with nuts. It is eaten usually as an appetizer usually in the month of Ramadan. Serves: 8 Prep. Time: 15 min Cooking time: 30 min Ingredients: 1 pound skinless chicken breast, boiled and shredded  1 medium loaf pita bread, toasted and cut in to small...

Read More

Shourabit Silq bi Laban (Chard and Yogurt Soup)

Serves: 4 to 8 Prep. time: 25 min Cooking time: 2½ hours Ingredients: 1 cup bulgur  1 lb. fresh chard   8 cups water   1 15-oz. can chickpeas  1 tsp. salt  2½ cups (20 oz.) plain yogurt, at room temperature  1 egg, at room temperature  fresh or dried mint to garnish Directions: Place bulgur in a colander.  Rinse under cold water and drain.  Remove...

Read More

Banadoura Mahshi (Stuffed Tomatoes)

Mahshi  means stuffed vegetables so you can have many types of mahshi. Stuffed vegetables are very popular in Lebanon and are served as part of the mezze or as a main course. Serves: 4 Prep. time: 45 min Baking time: 30 min Ingredients: 4 large, ripe tomatoes ½ lb. lean ground lamb or beef  ¼...

Read More

Tabouli Salad

Tabouli is best made as close to serving time as possible. You will need 2 large bunches parsley and 1 bunch mint. You can find burghul in the health food section of the supermarket. Serves: 8 Prep. Time: 50 min Cooking Time: none Ingredients: 1/3 cup burghul (cracked wheat) 2 large tomatoes, finely chopped ¼ cup lemon juice 4 cups chopped fresh flat-leaf parsley leaves 1 cup chopped fresh mint...

Read More