In Lebanese culture, cooking, eating and entertaining guests is at the heart of everyday life. It’s traditional for meals to start with mezza – a selection of , flat bread, and . The main may consist of flame-grilled kebabs, , , or a (pearl couscous). Kibbeh, a mix of minced lamb, burghul and baharat, is said to be the national dish of Lebanon. It comes , or – best of all – raw (a la ), served with toum (Lebanese garlic sauce), pickles and bread.
makes toast seem trivial. A popular option is – chickpeas, yoghurt sauce and crispy Lebanese bread with hummus or lamb. According to Jasmin 1 chef Habib Akra, “Probably 90 per cent of people who live in Tripoli have this dish for breakfast”. . And what would Lebanese cuisine be without the scrumptious sweets? Desserts tend to be syrupy () creamy (), or a combination of both ().
Moghrabieh (pearl couscous)
Pantry essentials
Get your hands on a good quality (seven spice mix) or make your own. Stock up on and (hummus essentials); Lebanese bread and pickled veggies; pine nuts, olive oil, and (cracked wheat). Sweet-wise, grab , dried fruits and . And for the fridge, clotted cream (see below) and natural will come in handy.
Fast five
1. Couscous rules: Fluff with a fork, not a spoon, to ensure the grains remain intact.
2. Kitchen hack: Use the semi-circle shaped utensil manakra to hollow out veggies pre-stuffing. (.)
3. Dairy dream: Make your own clotted cream (ashta) by skimming boiling milk.
4. Double trouble: Lacking a spice grinder, but have one for coffee? Use it to grind spices after roasting – it’ll help maximise their volatile oils.
5. Easy entertaining: Mix thyme, roasted sesame seeds, sumac and olive oil to make za’tar. Season, serve with flat bread and snack away.
Have we got your attention and your tastebuds? airs weeknights at 6pm on SBS. Check out the for episode guides, cuisine lowdowns, recipes and more!
