Tabboule

Tabboule is our Lebanese pride, along with hummus. Lebanon is the record holder in the Guinness Book of World Records when 250 of our Lebanese Chef’s made the biggest plate of Tabboule in the whole world. We Lebanese can and will eat tabboule any place, any time: for breakfast, lunch, as a snack or even at dinner. It is THAT Delicious. The best thing about it is that tabboule is made just from vegetables and bulgur, so anybody can enjoy it and it goes well with most anything!

Ingredients:

  • 2 cups of finely  chopped fresh parsley
  •  few leaves of fresh mint chopped with the parsley, or else they will turn black
  • 1 small onion filnely diced
  • 3 red tomatoes, finely chopped
  • 1 tablespoon of bulgur, fine and dark brown color
  • juice of 2 lemons
  • salt, seven spices, olive oil

Preparation:

  • Wash the chopped parsley with mint and put in a strainer
  • Add the chopped tomatoes to the parsley
  • Mix the chopped onion with a dash of salt and a little seven spices and add it to the mixture of parsley, tomatoes and onion
  • Wash the bulgur and drain it, then add one tablespoon of lemon juice to it
  • Now the Tabboule is ready, season it to your taste with salt, allspice, lemon juice and olive oil
  • Mix it well and put it on a serving plate garnish with lettuce or cabbage

ET VOILA..C’EST TOUT:)

Fattoush (Lebanese Salad)

“Fattoush” is a traditional Lebanese salad, made of mixed vegetables, bread and special seasoning and since this dish is made out of vegetables it is suitable for people fasting during lent.

My grandfather used to tell me the story of how the Lebanese started to make this salad. In some village in Lebanon, after a group of people finished their food and salad, if they were still hungry and there was remaining dressing in the salad, they would dip bread in the dressing and eat it. Eventually toasted bread found its way into the salad regularly, until finally they added more kinds of vegetables and adjusted the dressing to have what we know today as the traditional Fattoush.

And here is the recipe. I’ve left out the quantities because you can tailor it to your own taste.

Ingredients:

  • lettuce
  • tomato
  • cucumber
  • green onion
  • radish
  • purslane (baqle in arabic)
  • parsley
  • salt, olive oil, summak, olive oil, frying oil, arabic bread(pita)

Preparation:

  • Wash the lettuce, tomatoes and cut them
  • Peel the cucumber and cut it in dices
  • Peel the radish and slice them
  • Cut the green onion in slices
  • Peel the leaves of the purslane and wash properly
  • Chop few leaves of parsley
  • Cut the arabic bread and fry in the oil for few minutes until it becomes light brown color
  • Put all the vegetables in a serving bowl and mix together
  • Add the salt, summak and the olive oil
  • At the end put the fried bread and mix with the vegetables
  • You can decorate with few cherry tomatoes if desired.

ET VOILA.. C’EST TOUT.. BON APPETIT

Potato Salad with Eggs

Vegetables, potatoes and eggs. All children need their greens, but they never eat them! Because they’re stubborn and don’t know what’s good for them. But momma knows best 🙂

Use this for a side dish with steak or chicken.Personally I just have it as a light dinner, like I did tonight. You’re probably going to have these ingredients lying around in your kitchen so there’s no complication, and it won’t take you any longer than twenty minutes to prepare. Great for a lazy night in front of the TV.

Ingredients:

  • 3 potatoes
  • 3 eggs
  • some leaves of lettuce and Iceberg
  • 1 large tomato
  • 1 green pepper

Preparation:

  • Peel the potatoes, cut them in medium size cubes and boil with salted water
  • Boil the eggs
  • In the meantime wash the vegetables and cut them and put in a big serving bowl
  • Prepare the dressing for the salad by mixing one teaspoon of salt, a tbsp of mayonnaise, juice of one lemon and three tbsp of olive oil
  • When the potatoes and the boiled eggs  are cooked add them to the vegetables
  • Put the dressing and mix well.

ET VOILA C’EST TOUT…:)

BON APPETIT

Tuna salad with pasta

I consider salad a free dish. I mean, you can put all kinds of vegetables you like, you can add some fruits to have an exotic salad and you can even put any kind of meat, poultry or fish and have a complete meal. As for the dressing, use your imagination and your “taste” to create all kinds of dressings..

Today I made tuna salad with pasta, which reminds me of the good old times when me and my friends used to play scrabble at night; we would decide to make a salad instead of having a heavy dinner while taking a break from the game. This way, its easier to prepare for the host, and less calories for us at dinner time.

This tuna salad is one of my favourites, because you can prepare it within 20 minutes maximum.

Try it, you will see…

Ingredients:

  • 250 gs of pasta
  • one tomato
  • one green pepper
  • one red capsicum
  • lettuce ( any kind you like )
  • one can of sweet corn
  • one can of tuna

For the dressing:

  • juice of one lemon
  • one tablespoon of mayonnaise
  • salt, pepper
  • a pinch of black pepper
  • olive oil

Preparation:

  • Fill a pot with water, put a tablespoon of salt, and 2 tablespoons of cooking oil and bring the water to boil
  • Add the pasta and respect the cooking time you find on the box
  • In the meantime, wash the vegetables and cut them into very small pieces
  • When the pasta is cooked, drain it from the water, put it in a serving bowl, add the vegetables, and the tuna
  • Mix the ingredients of the dressing together very well and pour it over the salad

ET VOILA.. C’EST TOUT.