Lebanese tabbouleh
A vibrant, herb-packed salad of finely chopped parsley and mint, ripe tomato and spring onion with just a little fine bulgur, dressed with plenty of lemon juice and olive oil: fresh, sharp and green.
Cookhuddle editorial selection
Cookhuddle | Lebanon
The Cookhuddle editorial selection of traditional recipes from Lebanon: Lebanese tabbouleh, fattoush, kibbeh bil sanieh, man'ouché with za'atar and moujadara. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Lebanon
Fattoush
A crunchy Lebanese bread salad of crisp lettuce, cucumber, tomato, radish and fresh herbs, tossed with golden toasted pita and a lemon, garlic, sumac and pomegranate molasses dressing.
Kibbeh bil sanieh
A baked Lebanese tray of two thin layers of spiced lean lamb and fine bulgur sandwiching a rich filling of onion, seasoned minced meat and toasted pine nuts, cut into diamonds, golden outside and tender inside.
Man'oushe with za'atar
A soft, golden Lebanese flatbread from the oven, spread with a fragrant za'atar and olive oil paste, with a slightly crisp edge and a pliable centre: Beirut's breakfast bread.
Mujaddara
A simple, comforting Lebanese dish of cumin-scented lentils and rice, crowned with a mountain of deeply golden, crisp-edged caramelised onions, served with cool yogurt and a salad.