Adas bi hamoud is a traditional Lebanese lentil (adas) soup that is made with chard, potatoes and lots of lemon (aka hamoud). It can be made brothy like a soup or dense like a stew. For a more dense version, increase the amount of lentils to half a cup. Otherwise, follow the recipe below for a brothy soup version. Either way, you get a nutritious, delicious and satisfying meal for lunch or dinner any day of the week.
Tabbouleh is a traditional Lebanese salad made with antioxidant rich, super food parsley. It’s naturally raw, vegan and super healthy. Get the recipe here now!
Warak Arish Mahshi are traditional Middle Eastern stuffed grape vine leaves, common in Lebanon, Greece and Turkey. This vegan and whole grain version of the traditional Lebanese recipe is stuffed with a delicious mixture of brown rice, tomatoes, parsley, fresh dried mint, lemon juice, olive oil, salt and ground pepper. A perfect appetizer or side dish for your next meal.
Salatet Malfouf is no other than a cabbage salad, a Lebanese take on slaw for the lack of a better description, without mayonnaise and/or vinegar. Shredded cabbage is dressed with lemon juice, olive oil, garlic and salt and a healthy dose of fresh dried mint, an aroma which is near and dear to my heart.
Once considered a peasant food in the Arab world, Mujaddara is a delicious mixture of lentils, rice and onions that also happens to be nutritious. This version is made with small brown lentils and brown rice, according to my Lebanese Mama’s recipe.
Hummus is the Arabic word for Chickpeas, and the actual name of the spread we all know and love is “hummus bi tahini” (chickpeas with tahini). In Italy, the spread […]
Growing up in a Lebanese household has many advantages. To name just a few; hummus, babaghanoush, fatayer be sbanich (a triangular shaped pastry pie stuffed with spinach). Yum! But food […]