Leaving Lebanon

For Christmas this past year, I received a cookbook I have been drooling over for a long time…  

Not only does this cookbook have amazing recipes from three fabulous countries of the world, it also has detailed information on each country and their unique style of cuisine.  All of the recipes last night were taken from Arabesque.  

Up to this point, I have only ventured into the Moroccan section but last night I attempted my first Lebanese dinner. With its influence from French, Mediterranean, and Middle Eastern Cuisine, the flavors blended together in Lebanese cuisine are like none other.  So fresh and colorful, a great combination of sweet, savory and spicy.  

Much like a Greek dinner, Lebanese meals begin with a Mezze (starter) course.   

Lebanese Dinner Menu  

Mezze:  

    

Eggplant and Tomato Salad

 

With the toasted pitas, this salad was a big hit, even with Brian who typically doesn’t enjoy eggplant.

Tabbouleh

 

I have had Tabbouleh before in Paris-a combination of bulgur, tomatoes, parsley and mint- and we decided to eat it in the traditional Lebanese-style, scooped up with a romaine leaf.  

  

  

  

Main Dish:  

Shish Barak  

  

This dish was absolutely AMAZING!!!  Grilled lamb with onions, cinnamon, nutmeg allspice and pine-nuts, wrapped in phyllo dough, baked and topped with a garlic-yogurt-olive oil sauce. I will definitely be trying this again.  

Roast Potatoes with Lemon and Coriander

 

We eat a lot of roasted potatoes in our home, especially roasted potatoes with rosemary, olive oil and sea salt, but I have to admit, these potatoes might be even more delicious.  Boiled then roasted with garlic, oil and salt the final touch of tossing the potatoes in fresh-squeezed lemon juice and coriander may have been the trick. Another recipe we will be enjoying again in the future.  

Dessert:  

Milk Pudding with Honey, Almonds and Pistachios

 

This recipe had a great taste, but I didn’t quite get the texture right as it was a bit soupy.  Now that I have a bit of experience with the ingredients used in Lebanese cuisine (eggplant, tahini, bulgur, parsley, mint, pine nuts, phyllo dough, etc.) and a bit of the technique I can’t wait to try some more recipes!  

Thank you Lebanon for letting us explore your country.  We have so enjoyed your music, learning about cedar and especially your delicious food!  As we continue to make new Lebanese recipes and smell our cedar planks, we will remember your nation and keep you in prayer.  

Thank you 

  

Merci  

Shukranشكرا  

  

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5 responses to “Leaving Lebanon

  1. wow, looks like an amazing dinner! What a creative journey you are on here with your family. I love the shots of the kids eating the lettuce!

  2. Thank you! I love your fun blog, too! You seem like a fabulous mother of boys, a houseful of fun!

  3. Pingback: A Messy Weaving Loom, a Middle Eastern Market & the 5 Senses | Around the World in 40 Weeks

  4. I particularly like the Shish Barak, nothing beats this dish. I hoe you had a nice time having dinner..

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