Easy Lebanese Recipes

Lebanese Stuffed Eggplant

• 1 medium Eggplant
• 500g ground Lamb
• 285g Tomatoes
• 1 medium Onion (Finely Chopped)
• ½ tsp Salt
• ¼ tsp Pepper
• 1 tsp Pine Nuts or Walnuts (Chopped)
• ¼ tsp Cinnamon 

• Peel the eggplant and cut it length wise into quarter pieces. Brush it with vegetable oil and place it in a 32x22.5 cm baking pan, and broil until light brown.
• Sauté the lamb, onions, salt and pepper, cinnamon and nuts in a pan together until they are medium cooked.
• Make a slit into each eggplant and stuff in the meat mixture into the slit and over the eggplant. Pour tomatoes with their juice on the meat mixture and cover it with aluminum foil.
• Bake at 375⁰F for about an hour and when ready, serve it with rice.

• 1 Egg (lightly beaten)
• 150 g Feta
• 150 g Ricotta
• 2 tbsp Mint (chopped)
• Freshly grounded Pepper
• 1 pack of Filo Pastry (thawed)
• 2 tbsp Dill (chopped)
• 1 tbsp Spring Onions (chopped)
• 60 g Butter (Melted) 

• Mash together feta and ricotta with a fork and then beat in the egg, adding mint, dill, onions and pepper to this mixture.
• Remove a sheet of filo pastry and cut into 3 strips of about 15cm x 30cm. Brush it lightly with melted butter and place a scant tbsp of filling at one end.
• Roll the sheet like a spring roll, tucking in the ends gradually. If the filo pastry sheet tears off, use 2 buttered sheets of filo instead of just one sheet.
• Now place the roll seam-side down on a lightly oiled baking tray and brush it with melted butter. Repeat the same process with the remaining sheets and filling.
• Bake it at 160⁰C for about 10 to 12 min or till they turn crispy and golden. Serve hot.

• 4 spring Onions (Finely Chopped)
• 400 g Chickpeas (Drained)
• 2 tbsp Mint (Chopped)
• 4 tbsp Parsley (Chopped)
• 2 cloves of Garlic (Crushed)
• 1 tsp bicarbonate of Soda
• 2 tsp ground Coriander
• Extra virgin Olive Oil for serving
• Mint and parsley leaves for serving
• 1 tsp Salt
• 2 tsp ground Cumin
• 1 Tomato (Finely Diced)
• 2 tbsp Plain Flour
• Hummus 

• Beat together chickpeas with spring onions, garlic, parsley, mint, chili, salt, cumin, coriander and flour in a food processor, until you have a fine green paste. Refrigerate the mixture for an hour.
• Use 2 spoons to form the falafel mixture into small ovals. Place them on an oven tray, brush with olive oil and bake for 15 min, turning it once in between, until it becomes piping hot and slightly colored.
• Put the hummus in the centre of each plate when serving. Arrange three of the falafel on top and scatter with fresh mint, parsley leaves and diced tomato.
• Drizzle it with extra virgin olive oil and serve. 

• ½ cup mild extra-virgin Olive Oil
• ½ cup fresh Lemon Juice
• 3 cloves Garlic (Minced)
• Ground Black Pepper to taste
• 1 tsp Kosher Salt 

• Whisk together lemon juice, olive oil, garlic, salt and pepper in a medium bowl. Stir it well before serving.

• 1 lb ground Lamb
• 2 cups of Wheat (Cracked Wheat)
• 1 clove Garlic
• 1 small Onion (Chopped)
• Oil for frying
• 1 tsp Cumin powder
• 1 tsp all spices
• 1 tsp Salt
• 1 tsp Pepper 

• Measure the wheat in a bowl. Add in cold water, enough to cover the wheat. Let it stand for 20min and then drain the wheat using a sieve. Use hands or cheesecloth to squeeze out extra water.
• Blend together lamb, onion, garlic and spices in a processor until it becomes a paste. Add little cold water if needed.
• Form 1 inch balls and deep fry in hot oil until golden brown.