Tiss Ye Lebanon Recipes

25 AUTHENTIC LEBANESE FOODS

25 Authentic Lebanese Foods image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Lebanese Cucumber Yogurt Sauce
Bamia (Lebanese Okra Stew)
Lebanese Lentil Soup
Hummus
Lebanese Chickpea Stew
Lebanese Spinach Stew
Tabbouleh
Baba Ganoush
Lebanese Chicken Shawarma
Pita Chips
Lebanese Fattoush Salad
Lebanese Rice with Vermicelli
Mujadara
Lebanese Fruit Cocktail
Lebanese Potato and Beef Stew
Lebanese Moussaka
Lebanese Garlic Sauce
Batata Harra (Spicy Lebanese Potatoes)
Zaatar Mankeesh
Maamoul
Sfouf (Turmeric Cake)
Rice Pudding
Lebanese Baklava
Ghraybeh
Ka'ak Bread

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Lebanese recipe in 30 minutes or less!

Nutrition Facts :

TISS'YE

Tiss'ye image

Provided by Salma Abdelnour

Categories Garlic Appetizer Side Vegetarian Ramadan Pine Nut Chickpea Healthy Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2 or 3 as a main course, or 6 as a side dish

Number Of Ingredients 12

Ingredients

3 1/2 cups boiled chickpeas (canned is fine; rinsed and drained)
2 cloves garlic
1 teaspoon salt, plus more to taste
2 teaspoons freshly squeezed lemon juice
3 cups plain yogurt
1 tablespoon tahini
2 small pita breads
1/2 cup vegetable oil for frying (optional)
1 teaspoon cumin
2 tablespoons butter
1/2 cup pine nuts
pinch of paprika

Steps:

1. In a cooking pot, heat the chickpeas in water (to cover) over medium heat, then lower heat to a simmer.
2. Meanwhile, mash garlic with 1 teaspoon salt in a mortar and pestle, then gradually drizzle in the lemon juice and keep mashing until you have a creamy paste. Stir mixture into yogurt, mix in the tahini, and set aside.
3. Tear the pita into roughly 1-inch pieces. Heat the vegetable oil over medium heat, and fry the bread pieces until browned and crisp, then set aside to drain on a plate lined with paper towels. Alternatively, toast the pita halves instead of frying, then break the bread into pieces.
4. Drain chickpeas, place them in a bowl, and sprinkle with cumin and salt to taste.
5. A few minutes before you're ready to serve the dish, heat butter over medium heat and sauteé pine nuts until browned, being careful not to blacken them.
6. In a deep-sided serving dish, place one layer of the bread pieces, followed by a layer of the chickpeas, and alternate layers until you run out of ingredients (depending on the size of your dish, you may only have one layer of each). Ladle the yogurt over the top. Sprinkle the pine nuts in their butter over top, and add a pinch of paprika for color (optional). Serve immediately, while bread is crisp.

BAYOU CHICKEN

Bayou Chicken image

My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.

Provided by James Craig

Categories Lunch/Snacks

Time 1h

Yield 5 serving(s)

Number Of Ingredients 18

Ingredients

vegetable oil cooking spray
1 teaspoon cooking oil
2/3 cup coarsely chopped onion
minced garlic
1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup peeled cubed eggplant
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon dried whole thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon cracked black pepper
1/2 teaspoon hot sauce
1 cup thinly sliced zucchini
2 teaspoons cornstarch
2 teaspoons water
2 1/2 cups hot cooked long-grain rice

Steps:

Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
Add onion and garlic; saute until tender.
Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
Add eggplant and next 9 ingredients (green bell pepper through zucchini).
Bring to a boil; cover.
Reduce heat, and simmer 10 minutes.
Combine cornstarch and water, add to skillet, stirring well.
Cover and cook 5 minutes or until zucchini is tender.
Remove from heat; let stand 5 minutes.
Serve over rice.

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