Mujadara is the most delicious vegan recipe in Lebanon and the Middle East. Mujadara, also known as Lebanese rice, is a delightful, hearty, and easy-to-cook dish. It is a healthy recipe and contains essential nutrients, such as vitamins, minerals, and antioxidants, to improve your health. Today’s article will give you a list of ingredients and the process of making Mujadara. Read on!

Ingredients

• For the rice and lentils, you will need
  • 1 ½ cups of green or brown lentils
  • One cup of basmati rice
  • Six cups of water or vegetable broth
  • Two tablespoons of olive oil
  • One tablespoon of cumin seeds
  • Two tablespoons of coriander seeds
  • Two teaspoons of salt
  • One teaspoon of ground cinnamon
  • 1 ½ teaspoon of allspice seeds
  • ½ teaspoon of ground turmeric
  • ½ teaspoon of ground black pepper
• For caramelized onions, you will need
  • ¼ cup of all-purpose flour
  • ½ cup of vegetable or olive oil
  • Three peeled and sliced sweet onions

Instructions

1. Use a large pot and add allspices and olive or vegetable oil
2. Cook the spices for 3-5 minutes
3. Put into the pot the dried lentils and water or vegetable broth
4. Cover the pot and cook the lentils on a low heat for 15-20 minutes
5. Stir the dried rice and cook for another 20 minutes
6. Set a large cooking pan over a medium heat
7. Add some oil to the pan
8. Toss the sliced onions in the pan and add some flour
9. Add the onions to the oil once the oil is hot
10. Stir and cook the onions to ensure they are soft with crispy edges
11. Cook them for about 15-20 minutes
12. Once you have cooked the rice, move the lentils and rice to the serving bowl
13. Top the rice and lentils with the caramelized onions
14. Sprinkle Mujadara with lemon wedges and chopped cilantro
15. Enjoy the dish with your family and friends

Foul, Balila, or Mssabaha, is one of the most popular dishes in Lebanon. Most people eat Foul for breakfast. However, you can also eat it for brunch or lunch. The dish originated in Egypt and spread throughout other countries in the Middle East.

Although each country has its own way of making fouls, nothing matches the deliciousness of beans and chickpeas in Lebanon. So, whether you are a local or tourist, you will find this dish in almost all breakfast establishments across Lebanon. In addition, it is a healthy dish rich in essential nutrients.

These include carbohydrates, proteins, saturated fat, potassium, fiber, sodium, vitamin A, vitamin C, iron, calcium, and antioxidants. So, Foul is delicious, but at the same time, it improves your overall health and increases your energy levels. Here is the list of ingredients and the step-by-step instructions to make Foul. Read on!

Ingredients

• Three 14-ounce canned fava beans
• One 15-ounce canned chickpeas
• Five clove garlic
• One lemon
• Two tablespoons of tahini paste
• One teaspoon of ground cumin
• One teaspoon of salt
• ½ bunch of parsley
• One tomato
• Olive Oil as needed

Instructions

1. Put fava beans in a large pot.
2. Wash, drain and rinse chickpeas
3. Add chickpeas to the pot with fava beans
4. Cook for ten minutes at a medium temperature
5. Crush the garlic clove and add a half teaspoon of salt and lemon juice
6. Put the cooked fava beans and chickpeas into a bowl
7. Mash the fava beans and chickpeas using a mortar
8. Make sure these two items are about ½ and ¾ of the mashed mixture
9. Add cumin, tahini paste, salt, lemon juice, and crushed garlic
10. Mix these ingredients and then add ½ teaspoon of hot pepper or cayenne pepper
11. Chop the parsley leaves and tomatoes and then set them aside for serving
12. Sprinkle chopped tomatoes and parsley on the foul
13. Drizzle the dish with olive oil
14. Serve the delicious foul to your family and friends

The Lebanese cucumber yogurt sauce is one of the healthiest recipes because it is rich in essential nutrients, including proteins and vitamins. The sauce can improve your immune system, strengthen the digestive system, maintain cardiovascular health, and help you lose weight.

Besides, this traditional sauce is creamy and perfect for drizzling or dipping over Kabobs or Kibbeh and grilled meats. The best thing about this recipe is that you can make it within a few minutes. It is fresh, delicious, and healthy, thanks to the addition of mint.

Most people in Lebanon make this sauce to serve with Kibbeh, the most delicious and staple food in the country. You can also pair the Lebanese cucumber yogurt sauce with other dishes, such as mujadara, chicken, grilled meat, grilled eggplant, and grilled Gyro. Today’s article will list the ingredients and give you step-by-step instructions to make the Lebanese cucumber yogurt sauce. Read on!

Ingredients

• 30-35 ounces of low-fat or plain yogurt
• ½ cup of water
• One tablespoon of mint
  • Make sure you use dry mint
• Four Persian cucumbers
  • Chop the cucumbers
• Four grated or pressed garlic cloves
• One teaspoon of salt
• Extra virgin olive oil for taste and drizzling

Instructions

1. Use a large bowl to mix water and yogurt
2. Use a fork or whisk to combine water and yogurt thoroughly
3. Now, add mint, garlic, cucumbers, and salt
4. Stir again to mix the ingredients thoroughly
5. Tate the sauce and adjust with seasonings
6. Add a few more tablespoons of water if you want to thin out the sauce
7. Use extra virgin olive oil for drizzling
8. Place the sauce in the refrigerator
9. After a few hours, take out the sauce
10. Serve cold with Kabobs or Kibbeh to your friends and family

Falafel is a classic Mediterranean and Middle Eastern recipe. Most people enjoy this dish as street food. However, families also enjoy Falafel for lunches and dinners during their get-togethers on special occasions.

Falafels are delicious balls of herbs, chickpeas, and other vegetables. It is one of the best vegan dishes in Lebanon and improves your health. Falafels are excellent in sandwiches, pitas, wraps, and salads. Today’s article will give you the list of ingredients and the step-by-step process of making Falafel. Read on!

Ingredients

• Two cups of dried chickpeas
• One cup of chopped onion
• Two cups of chopped parsley
• Two cups of cilantro
• Two green chili peppers
• Six clove garlic
• Two teaspoons of cumin
• Two teaspoons of salt
• One teaspoon of cardamon
• ½ teaspoon of black pepper
• Four tablespoons of chickpea flour
• One teaspoon of baking soda
• Avocado Oil

Instructions

1. Soak the dried chickpeas in the water overnight.
2. Drain and rinse the chickpeas
3. Add chickpeas to the food processor
4. Put the onion, pepper, cilantro, parsley, salt, cumin, and cardamom
5. Blend these ingredients to ensure the mixture has a texture of coarse sand
6. Add the Falafel mixture to the bowl
7. Put the baking soda and chickpea flour into the bowl
8. Stir the mixture together and add a lid to the bowl
9. Place the mixture in the fridge for 40-60 minutes
10. Make Falafel balls or patties using your hands or an ice scoop
11. Add some lemon juice or water if the balls are too dry
12. Deep fry the ball in about three inches of oil on a medium heat
13. Cook the balls in batches
14. Ensure the balls are golden brown
15. Serve the balls warm and crispy to your friends and family with tahini sauce

Lebanese chickpea stew is a delicious, vibrant, smoky dish served in almost all restaurants and eateries. It is one of the staple food items in Middle Eastern cuisine, and thanks to the za’atar warmth and flavor, you will love the taste and satisfy your taste buds.

It is a weeknight recipe cooked with rich tomato paste and red bell pepper. Thanks to the high-level dietary fiber, eating the Lebanese chickpeas stew can improve your digestive system. It also contains calcium and magnesium to strengthen your musculoskeletal system. Here is how you can cook Lebanese chickpea stew at home. Read on!

Ingredients

• Two 15-ounce canned chickpeas
• One tablespoon of cumin
• Three teaspoons of za’atar
• Five cloves of garlic
• Two bay leaves
• One teaspoon of paprika
• One teaspoon of pepper flakes
• Two tablespoons of tomato paste
• One large roasted bell pepper
• Two teaspoons of olive oil or vegetable oil
• Two tablespoons of parsley
• Salt to taste

Instructions

1. Use a pestle or mortar to crush the cumin and garlic
2. Create a coarse paste of cumin and garlic
3. Heat the vegetable or olive oil in the saucepan
4. Add the garlic and cumin mixture and cook for 2-3 minutes
5. Put the tomato paste, paprika, and red pepper flakes into the saucepan
6. Cook and continue stirring for 2-3 minutes
7. Now, put the chickpeas into the saucepan and stir to mix thoroughly
8. Add 4-5 cups of water and za’atar
9. Add the roasted bell pepper and bay leaves and continue stirring
10. Lower the heat until the mixture boils gently
11. Cook for 15-20 minutes to ensure the stew has a thick texture
12. Add salt to taste and put some parsley
13. Now, turn off the heat
14. Serve the chickpeas stew with white or brown rice
15. You can also serve it with white pita bread