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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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 squares 
• 1 tablespoon pine nuts, toasted

Rice

• 1 serving Cooked Ground Beef 
• 1 ½ cups long-grain rice, soaked in water for ½ hour 
• 3 cups chicken broth 
• 1 teaspoon salt teaspoon allspice 
• 1 teaspoon ground cinnamon 

 Chickpeas

• 4 cups water 
• 3 cups boiled chickpeas 
• 2 garlic cloves, crushed
• ½ teaspoon salt 

Yogurt Sauce

• 4 cups fat-free plain yogurt 
• 2 garlic cloves, crushed  
• 1 teaspoon tahini 
• 1 teaspoon dried mint 
• 1 teaspoon salt 

Directions:

1. Put ground beef In a large pot over high heat. 
2. Drain rice and add to meat, stll fry for 2 minutes. 
3. Add chicken broth with seasonings and mix well. Bring to a boil. 
4. Cover and cook over low heat for 30 minutes without stirring. 
5. To prepare the chickpeas, bring water to boil in another deep pot Add chickoeas, garlic, and salt and cook over low heat until tender. Set aside. 
6. In a separate bowl, mix yogurt sauce ingredients. Set aside. 
7. Put hot rice in serving plate. 
8. Garnish with hot chicken and chickpeas. 
9. Cover with bread and yogurt sauce. 
10. Spnnkle toasted pine nuts over all

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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:

1. Place bulgur in a colander. 
2. Rinse under cold water and drain. 
3. Remove tough stems from chard. 
4. Wash leaves well and drain.  
5. In a large kettle with a lid, bring 3 cups water to a boil over high heat. 
6. Add chard and return to a boil. 
7. Cover and cook about 3 minutes, or until leaves are thoroughly wilted. 
8. Remove chard with a slotted spoon, place in a bowl, and set aside to cool. 
9. Save cooking water and add bulgur, chickpeas, and 5 cups more water to kettle. 
10. Return to a boil. 
11. Lower heat, cover, and simmer for 1½ hours. 
12. While soup is cooking, chop chard finely with a sharp knife. 
13. In a medium bowl, beat together salt, yogurt, and egg. 
14. Add chopped chard and about 1 cups of the soup to yogurt mixture. 
15. Stir well, always stirring in the same direction to prevent curdling. 
16. Remove soup from heat. Gradually add yogurt mixture, stirring constantly. 
17. Sprinkle each serving with int and serve immediately. 

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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 cup pine nuts 
• 1 tsp. salt 
• ¼ tsp. pepper 
• ¼ tsp. ground ginger
• ½ tsp. cinnamon 
• ¼ tsp. allspice 
• ¼ tsp. ground cumin 
• 1 14½-oz. can crushed tomatoes 
• 2/3 cup water

Directions:

1. Preheat oven to 350°F. 
2. Grease a 9x 9-inch baking dish. 
3. Cut tops off tomatoes. Using a spoon, carefully scoop out pulp, making sure not to tear the skins. Save tops and pulp. 
4. Place tomatoes in baking dish. 
5. In a large skillet, cook meat over medium-high meat until brown, stirring to break into small pieces.
6. Remove meat from skillet with a slotted spoon and place in a medium bowl. Save the grease. 
7. Add pine nuts to grease from the meat and sauté over medium-high heat 2 to 3 minutes, or until lightly browned. 
8. Remove pine nuts from skillet with a slotted spoon and stir into browned meat. Add spices and mix well. 
9. Place pulp from tomatoes in a fine sieve and place sieve over the bowl containing the meat mixture. 
10. With the back of a spoon, force pulp through sieve into the bowl. 
11. Spoon meat mixture into hollowed-out tomatoes. 
12. Replace tops on tomatoes. 
13. Pour crushed tomatoes over tops of stuffed tomatoes. 
14. Add 2/3 cup water to bottom of baking dish. 
15. Bake uncovered for 20 to 30 minutes. 
16. Serve hot.

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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 leaves (see note)
• 4 green onions, thinly sliced
• ¼ cup olive oil

Method:

1. Place burghul, tomato and lemon juice in a bowl. 
2. Stand, covered, for 30 minutes or until burghul has softened. 
3. Add parsley, mint, onion and oil to burghul mixture. 
4. Stir to combine. Serve.

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