Tissye 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 :

FATAYER (LEBANESE MEAT PIES)

Fatayer (Lebanese Meat Pies) image

This is an old recipe my family brought with them from Lebanon at the turn of the last century.

Provided by Russ Neimy

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 1h10m

Yield 16

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
2 pounds round steak, cut into small pieces
2 large onion, chopped
½ cup snipped fresh parsley
salt and ground black pepper to taste
2 (1 pound) loaves frozen bread dough, thawed
1 tablespoon butter, melted

Steps:

Line a baking sheet with parchment paper.
Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 29.1 g, Cholesterol 21.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 12.8 g, SaturatedFat 1.8 g, Sodium 340.1 mg, Sugar 3.1 g

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.

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