Best 3 Lebanese Mezza Dishes Fattoush Hoummus Baba Ghannouj Recipes

BABA GHANNOUJ

Baba Ghannouj image

Provided by Alton Brown

Time 40m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 eggplant
2 cloves garlic
2 ounces fresh lemon juice
2 tablespoons tahini
1/2 bunch parsley, leaves only
Salt and pepper

Steps:

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.
Remove eggplant from the grill and let cool.
Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

FATTOUSH (LEBANESE TOMATO AND PITA SALAD)

Fattoush (Lebanese Tomato and Pita Salad) image

For millions of Muslims in the United States, food takes on a new significance during Ramadan. Fasting during this time is one of the five pillars of Islam, along with devotion to Allah, prayer, giving alms and visiting Mecca. Soup or salad, like the fattoush made with tomatoes and pita bread, is a light way to break the fast.

Provided by Joan Nathan

Categories easy, quick, salads and dressings, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 pita bread
1 large tomato, diced, seeds removed
1/4 red onion, diced
2 bell peppers, one red, one yellow, pith and seeds removed, cut into long strips
1 cucumber, peeled and cut in rounds
5 radishes, sliced
2 whole scallions, chopped
1 head of romaine lettuce, purslane or other wild greens
1/4 cup coarsely chopped fresh mint
1 to 3 teaspoons ground sumac, available in Middle Eastern markets
1 teaspoon dried mint
2 cloves garlic, peeled and minced (about 2 teaspoons)
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
4 teaspoons pomegranate syrup
1 teaspoon salt, or to taste
1/4 teaspoon ground pepper, or to taste

Steps:

Heat oven to 350 degrees. Separate pita into 2 rounds, and bake on cookie sheet for about 5 minutes, or until very crisp but not browned.
Put tomato, red onion, peppers, cucumber, radishes and scallions into large salad bowl. Add romaine or purslane and fresh mint, and sprinkle with sumac and dried mint. Toss.
Whisk together garlic, olive oil, lemon juice, pomegranate syrup, and salt and pepper in a small bowl. Just before serving, give dressing another quick whisk and then pour it over vegetables and toss.
Break pita into 1-inch pieces and toss with salad, just before taking salad to table. Taste, add seasonings if needed, and serve immediately.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 332 milligrams, Sugar 5 grams

AUTHENTIC LEBANESE FATTOUSH

Authentic Lebanese Fattoush image

Fattoush is a Lebanese salad, good for hot weather. This recipe uses two unusual ingredients: sumac and purslane. Sumac, usually sold ground, is ground red berries and used in Middle Eastern, particularly Lebanese, cooking. Purslane is succulent with a lemony flavor, and makes a nice salad green. I find them at farmer's markets.

Provided by George

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 17

Ingredients

½ cup water
1 teaspoon cornstarch
⅓ cup lemon juice
2 cloves garlic, minced
2 teaspoons sumac powder
salt to taste
ground black pepper to taste
1 head romaine lettuce, torn into bite-size pieces
1 medium cucumber, diced
2 large tomatoes, diced
4 green onions, chopped
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint
1 green bell pepper, seeded and chopped
1 cup chopped purslane
½ (5 ounce) package arugula
4 pita rounds, toasted and torn into pieces

Steps:

Mix the water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula. Toss with the dressing, and serve with pita.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 48.8 g, Fat 1.5 g, Fiber 6.2 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 349.8 mg, Sugar 7 g

Tips:

Use fresh, ripe ingredients. This will make a big difference in the flavor and texture of your dishes.
Don't be afraid to experiment with different flavors. Lebanese cuisine is known for its bold and flavorful dishes, so don't be afraid to try new combinations of spices and herbs.
Pay attention to the details. Lebanese cuisine is all about the details, so take the time to properly prepare your ingredients and assemble your dishes. This will make a big difference in the final product.
Serve your dishes with a variety of accompaniments. This will allow your guests to customize their meals and enjoy the different flavors of Lebanese cuisine.

Conclusion:

Lebanese cuisine is a delicious and flavorful cuisine that is perfect for any occasion. Whether you are hosting a party or just looking for a new and exciting meal to try, Lebanese food is a great option. With its fresh ingredients, bold flavors, and beautiful presentation, Lebanese cuisine is sure to please everyone at your table.