Lebanon – Toidublogi

Lebanon

June 12 2023

Ghraybeh cookies

andrestover Bakes, Cookies, National dishes Lebanon, pistacio, Syria, Turkey 0

Traditional Middle Eastern cookies, are known in Syria, Lebanon, Egypt, and Turkey. These cookies are served with tea or coffee. These cookies are quite easy to make, but finding the right recipe to make them wasn’t so easy. Most of the recipes I found online resulted in dough that tended to spread too much. I found one recipe, which I translated into English with the help of Google, and with small modifications, I probably made relatively correct cookies.

Preparation time: 15 minutes preparing the dough, about 45 minutes baking
Level: Easy
Quantity: About 80 cookies

Ingredients:
340 g of clarified butter, but regular butter will also do the trick
550 g of flour
180 g of sugar
3 teaspoons of vanilla sugar
Unflavored pistachios

Preparation:

Beat the butter, sugar, and vanilla sugar until light foam
Add flour and mix the dough until smooth
Form smooth, round balls of about 2 cm between your hands and place them on a baking sheet covered with baking paper.
Place one pistachio nut on the top of each cookie and press this nut to the top also flatten the cookie a little
3 Bake at 180 degrees C for about 10-12 minutes until the cookies are very slightly light brown.
Put the cookies on a wire rack and let them cool.
Store in a cool, dry, airtight container.
Ready!!

May 23 2023

Lebanese tabbouleh salad

andrestover National dishes, Salads bulgur, Lebanon, lemon, parsley, peppermint, tomato 0

Tabbouleh salad is known as a summer, light salad in the eastern Mediterranean countries. There are different variations of this salad in different countries, but in general, this salad is made according to the same principles. The main component is chopped parsley and fine-grained bulgur, with green onions, mint, tomato, and pomegranate as additives. Lemon juice, freshly pressed olive oil, black pepper, salt, and sometimes cumin give the salad flavor.
In Lebanon, this salad is prepared in such a way that the green – parsley component of the salad is very predominant and therefore the salad looks beautiful green.
This salad is perfect for summer barbecues and weekend lunches and dinners, even in the Nordic countries.

Preparation time: 30 minutes
Level: Easy
Quantity: For two to four

Ingredients:
A large bunch of flat-leaf parsley chopped. It is preferred over curly parsley, and the parsley could also be tender and juicy. Supermarkets sell suitable parsley in pots.
4 tablespoons of fine-grained bulgur
A handful of chopped mint
A handful of chopped green onions
6-7 cherry tomatoes, chopped and drained of liquid
About 40-50 ml of freshly pressed good quality olive oil
Grated zest of 1 medium lemon
Sea salt and black pepper to taste
0.5 tsp of ground cumin

Preparation:

To prepare this salad, bulgur is not boiled, but soaked in a mixture of lemon juice and olive oil. Squeeze the juice from the lemon, mix it with the olive oil, add the bulgur, mix, and let it stand so that the bulgur becomes a little softer.
Finely chop the parsley, as well as finely chop the green onion and peppermint leaves.
Chop the onion and drain as much liquid as possible on a sieve.
To assemble the salad, mix all the components and season the salad with sea salt, black pepper, and ground cumin.
Serve immediately with grilled meat, fried fish, or any other food you like.
Ready!!