Fattoush
Prep Time
30 Minutes
Cooking Time
10 Minutes
Servings
6 People
Ingredients
- CROUTONS
- 2 Large Arabic flatbreads, sliced into strips about 1 1/2 inches long and 1/2 inch wide.
vegetarian
Traditional Falafel
Prep Time
1.25 Hours
Cooking Time
2.5 Hours
Servings
4-6 People
Ingredients
- 1 cup (½ lb/227 g) dried chickpeas
- 1 onion, finely diced
- 3-4 large cloves garlic, crushed
- 1 Tsp Salt
- 1 teaspoon cumin
- 1 teaspoon Hashems Falafel Spice
- ½ teaspoon dried red pepper flakes
- ¼ bunch fresh parsley leaves, minced
- ½ teaspoon baking powder
- 4-6 tablespoons all-purpose flour
- Oil, for frying
- Sesame Tahini Sauce
- 1 tablespoon minced fresh parsley
Directions
- Soak the chickpeas in cold water for 12 to 24 hours; drain.
Eggplant Dip (Mutabbal Batinjan)
Prep Time
5 Minutes
Cooking Time
0 Minutes
Servings
16 - ¼ cup sized servings
Ingredients
- 1 28oz/720g can of Shahia Fire Roasted Eggplant
- 2 Medium/Large cloves of Garlic, crushed in a mortar and pestle with ½ tsp of salt
- ½ Cup (125mL) Lebanon Valley Brand Tahini
- 4 Tbsp Plain Yogurt
- 3 Tbsp Lemon Juice, or 1 large juiced lemon
- 2 Tbsp Olive Oil
- 1 Tbsp fresh minced parsley or mint leaves for garnish (optional)
- Middle Eastern Pita Bread (for serving)
Directions
- Combine the eggplant, garlic, tahini, yogurt and lemon in a food processor and blend until smooth.
Cold Cucumber & Yogurt Soup
Prep Time
8 Minutes
Cooking Time
0 Minutes
Servings
4-6 People
Ingredients
- 2 Large cloves of Garlic
- 2 Cups (500mL) Plain Yogurt
- 1 Medium English Cucumber (or 4 Persian/Lebanese Cucumbers) finely diced
- 1 Tbsp Dried Crushed Mint
- Water (to thin it out)
- Salt (to taste)
- 1 Tbsp Extra Virgin Olive Oil
Directions
- Mash the garlic with a garlic press or using a mortar and pestle
- Transfer the garlic to a large bowl and mix the yogurt, cucumber and mint
- Depending on how thick the yogurt is and how you like your soup, add water to thin it out to your desired consistency
- Season with salt, if desired
- Pour into a serving bowl and add the oil on top, serve chilled
- Pro Tip: If serving at a barbecue, add a few ice cubes to keep it cold
Lebanese cold cucumber and yogurt soup recipe courtesy of Ilham Hashem