Jawaneh Djaj (Citrus Chicken Wings)

Serves: 4
Preparation time: 10 minutes
Cooking time: 40 minutes

Ingredients:

• 10–12 chicken wings
• 2 tbsp olive oil
• 4–5 garlic cloves, finely chopped
• 30g fresh coriander, chopped
• Juice of 1 lemon
• ½ tsp salt

Direction:

• Trim the wings by cutting off the pointy part at the end and any excess skin, then cut into halves at the joint.
• Heat the oil and fry the wings over a high heat for about 5 minutes until brown on all sides.
• Turn the heat to very low, cover the pan and continue to cook for about 20 minutes to make sure the wings are cooked through.
• Add the garlic and coriander and stir for couple of minutes.
• Finally add lemon juice and salt and simmer for 2 more minutes to get a hot glaze over the chicken pieces. 
• Serve hot.

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Kasabet Djaj (Chicken Livers with Garlic and Coriander)

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

Ingredients:

• 2 tbsp oil
• 500g fresh chicken livers, diced
• 3 garlic cloves, crushed
• 30g chopped fresh coriander
• Juice ½ lemon
• ½ tsp salt
• ¼ tsp freshly ground black pepper

To garnish

• Lemon wedges

Direction:

• Heat the oil in a frying pan and fry the diced liver on a high heat for about 10 minutes, turning occasionally until it becomes almost brown.
• Make sure you don’t overcook it as liver becomes dry if overcooked.
• Add the crushed garlic and two-thirds of the chopped coriander and stir for 2 more minutes.
• Add the lemon juice, salt and pepper, stir in, then remove from the heat.
• Sprinkle remaining coriander on the top and serve immediately with extra lemon on the side.

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Samak Bizri (Whitebait)

This seasonal fish served fried in Lebanon, with a bowl of tahini sauce and lot of lemons for squeezing.

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients:

• 500g whitebait
• 1 tsp salt
• 40g plain flour
• Oil, for deep-frying

To garnish

• 2 lemons, cut into wedges

Direction:

1. Gut the fish but keep the heads on, or buy them ready prepared. 
2. Wash thoroughly, drain, then sprinkle with 1 tsp of salt and set aside for 1 hour before frying
3. Heat the oil in a deep pan for frying.
4. Take a handful of fish and toss in the flour, shaking off any excess before they go in the pan.
5. Lower them into the hot oil for 5–10 minutes, turning the fish only once or twice, allow to turn slightly crispy, then lift out of the oil using a slotted spoon and drain on kitchen paper. 
6. Keep them warm while you fry the remaining fish.
7. Garnish with lemon wedges and serve hot.

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Fatayer Sabanekh (Spinach Triangles)

Serves: 4
Preparation time: 1½–2 hours, plus rising
Cooking time: 25 minutes

Ingredients:
For the dough

• 400g wholemeal or white bread flour or a mixture, plus extra for rolling out
• 1 sachet instant dry yeast
• ½ tsp salt
• About 200ml warm water

For the filling

• 400g chopped fresh spinach
• 1 large onion, chopped
• 2 tsp sumac or the juice of 1 extra lemon
• Juice of 1 lemon
• 3 tbsp olive oil
• ½ tsp salt

Direction:

1. In a bowl, mix the flour, yeast and salt, then gradually add enough of the warm water to form a soft but not sticky dough. 
2. Knead for a couple of minutes until smooth and elastic, then roll it into a ball. 
3. Cover and leave in a warm place for a couple of hours to double its size.
4. Prepare the filling by mixing the spinach with all remaining filling ingredients. 
5. Place the filling in a colander over a bowl so it will drain out any excess fluid while you prepare the dough. 
6. If the filling is too wet, it will stop the dough edges from sticking and sealing the filling inside the triangle shape.
7. Knead the dough again for a few minutes. 
8. Take a chunk of the dough and roll it out on a lightly floured surface to 2–3mm thick, then cut it into neat circles with a round pastry cutter or a cup, depending on the size you want. 
9. Roll out and cut the remaining circles.
10. Preheat the oven to 230ºC/Gas 8 and place a baking tray in the oven to heat.
11. Place a spoonful of the drained filling on a circle of dough, then fold over the edges to form a triangle and press the edges together to seal.
12. Place the fatayer on the heated oven tray, allowing little space between them as they expand while baking.
13. Bake in the oven for about 20 minutes until they are slightly golden and crisp.
14. Leave to cool on a wire rack before serving.

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Fatayer Hummus (Mince and Chickpea Pasties)

Serves: 4
Preparation time: 1½–2 hours
Cooking time: 30 minutes

Ingredients:
For the dough

• 300g plain flour, plus extra for rolling out
• 1 tsp instant dried yeast
• 1⁄2 tsp salt
• 3 tbsp oil
• About 150ml water

For the filling

• 220g dried chickpeas, soaked
• 50ml oil
• 230g onions, chopped
• 130g minced lamb
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp black pepper
• ½ tsp salt

Directions:

1. Mix the flour, yeast and salt. 
2. Gradually add the oil and enough water to mix to a smooth dough. 
3. Knead thoroughly.
4. Place the dough in an oiled bowl, cover with a damp tea towel and leave in a warm place until doubled in size.
5. Drain the chickpeas, then process in a food processor.
6. Heat the oil in a frying pan and fry the onions until they begin to brown.
7. Add the mince and continue to fry, stirring, until the meat is browned.
8. Add the chickpeas and stir with the meat for few minutes.
9. Add the cumin, cinnamon, pepper and salt and keep stirring for another 2 minutes. 
10. Remove from the heat and set aside.
11. Preheat the oven to 220ºC/Gas 7 and heat a baking tray in the oven.
12. Divide the dough into 2 balls and roll out on a floured surface. 
13. Cut into circles, choosing whatever size you prefer for your pasties.
14. Generously place some of the filling on one half of the circle, then fold the other half over the filling and seal the edges with a fork.
15. Arrange the pies on the prepared baking tray, leaving space between and bake for 20 minutes until cooked through and golden brown.

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Labneh (Yoghurt Cream Cheese)

Labneh is a concentrated yoghurt dip. It is popular throughout the Middle East and mostly eaten at breakfast, drizzled with a little olive oil on top.

Serves: 4
Preparation time: 5 minutes, plus draining

Ingredients:

• 1 litre plain yoghurt
• ½ tsp salt
• Drizzle of olive oil (optional)

To garnish

• Cucumber slices
• Tomatoes
• Mint

Direction:

1. Put the yoghurt in a bowl and stir in the salt until dissolved.
2. Place a cloth bag or muslin cloth over a sieve and pour in the yoghurt.
3. Leave the yoghurt to drain for about 5 hours. 
4. It becomes as thick as whipped cream.
5. Remove from the bag and keep in a sealed container in the fridge.
6. To serve, drizzle with olive oil, if you like.

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Hummus Mtabal (Chickpeas with Tahini)

Hummus is popular dip in the West. It is delicious with any barbecued meat. Once you’ve made it at home you will realise how quick and simple it is to make. Use light tahini, not whole, which is dark in colour.

Serve: 4
Preparation time: 20 minutes with cooked chickpeas
Cooking time: 1½ hours, plus soaking, if using dried chickpeas

Ingredients:

• 250g cooked chickpeas or 105g dried chickpeas
• 1 tsp bicarbonate of soda if using dried chickpeas
• 130 ml light tahini
• 2 garlic cloves, crushed
• 50 ml lemon juice (1 large, juicy lemon)
• 1 tsp salt
• 60 ml cold water

To garnish

• Chopped fresh parsley
• Sliced red pepper
• A few radishes, halved (optional)
• A little olive oil (optional)

Direction:

1. If you are using dried chickpeas, soak them overnight in water with the bicarbonate of soda.
2. Drain, rinse, then place in a saucepan and cover with fresh water. 
3. Bring to the boil, cover and simmer for about 1–1½ hours until the chickpeas are very tender and soft. (Don’t add salt during cooking or they will toughen.) Drain.
4. For a quicker option, use tinned chickpeas. 
5. If using tinned chickpeas, drain the water from the tin and boil the chickpeas in fresh water for a few minutes, then drain.
6. Mash the chickpeas; use a hand blender as it gives a smoother result.
7. Mix in the tahini, garlic, lemon juice and salt. 
8. At this stage, the hummus will look thick and dry, so start to add the cold water little by little, blending in the mixture until it becomes smooth and creamy. 
9. Taste and adjust the salt and lemon juice to taste.
10. Spoon onto a serving dish and garnish with parsley, radishes, red pepper or whatever you prefer.
11. Drizzle with olive oil, if liked.

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Baba Ghanouj (Aubergine Dip)

This aubergine dip has a unique smoky flavour. It is very popular and always served with any selection of maza. If you prefer it without the smoky taste, just bake the aubergine in the oven instead of cooking it over a direct flame.

Serve: 4
Preparation time: 10 minutes
Cooking time: 1½ hours

Ingredients:

• 2 medium aubergines
• Juice of 1 lemon
• 2 tbsp tahini
• ½ tsp salt
• 2 garlic cloves, crushed
• 1 tbsp water

To garnish

• Olive oil, for drizzling
• Chopped fresh mint
• Pomegranate seeds
• A few olives, sliced radishes, chopped fresh parsley (optional)

Direction:

1. Roast the aubergines on your gas burner by resting them directly on the flame, occasionally turning them over and on to the top and bottom for about 30 minutes until the skin is burnt and crispy and you can feel the centre is very soft.
2. If you choose to bake them, it is essential to prick the aubergines before putting them in the oven, as they can occasionally explode. 
3. For this method, preheat the oven to 200ºC/Gas 6. 
4. Place the aubergines in a baking tin and bake in the oven for about 40 minutes.
5. Allow the aubergines to cool before removing the skin and gently rinsing under the cold tap to remove any black bits.
6. Mash aubergines with a fork or potato masher, add the lemon juice and mix well to prevent the aubergines from discolouring.
7. Add the tahini, salt, garlic and water, and mix well.
8. Spoon into a serving dish, drizzle with a little olive oil and garnish with mint and pomegranate seeds.
9. You could also garnish with parsley, a few olives or sliced radishes; it’s a personal choice.

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