2 recipes every Lebanese should know

The first thing that comes to a foreigner’s mind when they hear the words “Lebanese” is… well, food.

And it’s pretty obvious why. Lebanese LOVE their cuisine. And it’s not only the food. It’s the whole experience that comes with it: Family lunches can last more than 4 hours, a meal between a few friends can turn into a bigger get-together dinner... It’s all about sharing the love!

This month, we've teamed up with “Kammoon”, the delicious and authentic Lebanese catering service in London, to bring you the ingredients you need to wow your friends with tasty Lebanese dishes. All homemade ;)

Kammoon shared with us two of their favorite recipes, which you can easily do with all the products found in the Tebbakh Box! 

First recipe: Baba Ghannouj or Moutabbal 

Baba Ghannouj is a delicious aubergine dip that is a staple of every Lebanese meze. The smoky flavors infused by charring the aubergine skins combine with the nutty tahini creating a dish ready to take on the more famous hummus as our favorite dip around. Serve with warm pita bread or fresh crudités.

Servings: 4-6
Preparation Time: 20 minutes/ Cooking Time: 20 minutes

INGREDIENTS:

• 2 large aubergines (approx 600g/1lb 5oz each)
• 2 cloves garlic, peeled and minced
• 125g/41⁄2oz tahini
• 150ml/1⁄4pt fresh lemon Juice
• 1tspsalt
• A drizzle of olive oil
• Large handful pomegranate seeds
• Sprig of fresh mint
• Warm pitta bread or fresh crudités to serve

METHOD:

1. Place the aubergine as is (without peeling) directly on the gas flame stove.
2. Leave roasting, turning occasionally until the skin is blackened and pulp is tender.
This process should take around 15 minutes.
3. Allow cooling before peeling the aubergine under running cold water to remove the
skin easily. Trim the stem from the aubergine.
4. Place the remaining aubergine flesh in a pot and mash with a fork, adding the garlic
tahini, lemon juice and salt.
5. Mix all ingredients until well combined and taste to adjust salt and lemon.
6. Spread the dip in a serving plate and drizzle with olive oil and garnish with pomegranate seeds to serve.

Second recipe: Sfouf cake 

The Sfouf is a unique anise-flavored yellow-colored cake. It is simple, healthy, low fat and easy-to-make cake, it can’t get better than that!

Serves 10-12 (makes 24 small square bites)
Preparation time 10 minutes Cooking time 30-35 minutes

INGREDIENTS

  • 75g/6oz semolina flour
  • 240g/81⁄2oz plain flour
  • 295g/8oz caster sugar
  • 1 tbsp baking powder
  • 1 tbsp ground turmeric
  • 1 tbsp ground aniseed
  • 160ml/51⁄2fl oz vegetable oil
  • 320ml/111⁄2fl oz cold water
  • 100g/4oz white sesame seeds

METHOD

1. Preheat the oven 180°C, 350°F, Gas 4 and line a traybake tin with baking paper or lightly grease it with tahini.
2. In a large bowl, mix together all the dry ingredients.
3. Mix together the vegetable oil and water then, in a steady trickle, slowly add this to the dry ingredients until the batter is even and free of lumps. Pour the batter into the prepared tin, sprinkle with the toasted sesame seeds and bake in the preheated oven for 30-35 minutes until a skewer inserted into the middle of the cake comes out clean.
4. Remove from the oven and cool completely in the tin before cutting into small squares.

Happy cooking! 

The K Team

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