Tag Archives: Lebanese

Dukkah (Duqqa)

Condiments and Dips, , , , , , , , , , , ,

Dukkah crusted tuna

Dukkah is a classic Middle Eastern blend of spices, seeds and herbs. Originating in Egypt, there is no definitive recipe, with each home and store offering their unique blend. At its most simple it is a blend of mint, salt and pepper. It can be used as a topping for meat such as salmon, tuna or chicken, but can also be used as a dipping for bread (turkish flat bread is a good choice) or vegetables for a crunchy starter.

Ingredients

  • 1/2 tsp Cloves
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 tsp Paprika
  • 1/4 tsp Turmeric
  • 1/2 tsp chili flakes
  • Handful of chopped pine nuts, toasted
  • Handful of chopped almonds, toasted
  • Handful of chopped cashew nuts, toasted
  • 1/2 tbsp White sesame seeds
  • 1/2 tbsp Black sesame seeds
  • 2 tbsp Honey
  • Juice of 1 orange
  • Sea salt
  • Black pepper

Directions

  1. Toast the seeds in a a pan for around 30 seconds or until fragrant.
  2. Transfer the seeds to a spice grinder (or mortar and pestle) and grind until you have a coarse powder.
  3. Transfer to a little bowl, add all other ingredients and mix.
  4. Use as a topping for meat, or with olive oil as a dipping for bread or vegetables

Music to go with it…
Listen on Spotify: Intergalactic Lovers – Little Heavy Burdens

Lebanese Chicken Salad

Lunch and Light Meals, , , , , , , , ,

Lebanese Chicken Salad

Living in a hot climate we eat a lot of salads, and are always looking for new ideas to keep the meal interesting. This one combines chicken marinated in Lebanese Seven Spice Mix with a honey mustard dressing. You can make your own mustard at home or use store bought wholegrain mustard.

Ingredients

  • 2 chicken breasts
  • 1 tsp Lebanese 7 spice powder
  • 1 Tbsp olive oil
  • 150g baby spinach leaves (or other lettuce leaves)
  • 1/2 cucumber, cut into chunks of 1cm
  • 5 radishes, sliced thinly (optional)
  • 1/2 a pomegranate, seeds removed
  • optional – you could also add some feta cheese

Honey Mustard Dressing

  • 3 Tbsp olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • sea salt
  • freshly ground black pepper

Directions

  1. Cut the chicken breasts into 1 cm strips. Place in a bowl
  2. Add the Lebanese seven spice powder and 1 Tbsp olive oil to the chicken. Sprinkle over a pinch of sea salt and some freshly ground black pepper. Stir to combine as a marinade.
  3. Pan fry the chicken over a moderate heat until it begins to turn golden brown. Remove from the heat and set aside.
  4. Wash the baby spinach leaves (or lettuce), and place the spinach, cucumber, and radish in a serving bowl.
  5. To make the honey mustard dressing, place the honey, mustard, olive oil, white wine vinegar, a pinch of sea salt and a few grinds of black pepper into a glass or jar. Stir well to combine (or shake to combine in a jar).
  6. Pour the dressing over the salad and toss the salad to coat all leaves.
  7. Spread the chicken over the top of the salad.
  8. Sprinkle with pomegranate seeds (and feta if you are using it)
  9. Serve the salad as a light meal for 2 people

Music to go with it…
Listen on Spotify: Peter Bjorn and John – Gimme Some

Stuffed Courgettes with Minced Lamb

Lunch and Light Meals, , , , , , , , , ,

Stuffed courgette with lamb mince

While this recipe reads like a side dish, if you use large enough courgettes, it can also be the main dish. Add a simple lettuce for a full meal.

Ingredients

  • 1 green courgette (zucchini)
  • 1 yellow courgette (zucchini)
  • 1 red onion, chopped
  • 2 garlic cloves, chopped finely
  • 2 slices parma ham, chopped
  • 500g minced lamb
  • 100g mushrooms, chopped
  • 1 red chilli, finely chopped, seeds discarded.
  • 1/2 Tbsp Lebanese seven spice powder
  • salt and pepper
  • handful of fresh mint
  • handful of fresh oregano
  • handful of pine nuts
  • coconut oil

Directions

  1. Scoop the meat of the courgette. Place it into a tea towel and squeeze out the excess moisture. 
  2. Heat a frying pan with a little coconut oil. Fry the onion and garlic over a moderate heat until it is golden brown and fragrant. 
  3. Add the parma ham and cook for a couple of minutes until crispy. 
  4. Add the minced lamb to the pan and cook it until it is all brown – about 5 minutes. 
  5. Add the mushrooms and chopped courgette meat (removed from the courgettes) to the pan and cook them through – about 5 minutes. 
  6. Add the Lebanese seven spice powder, salt and pepper to the pan and cook for a couple of minutes until fragrant. 
  7. Fill the courgettes with the mince mixture, top with the pine nuts, and place on an oven tray, and cook in the oven at 180 degrees C for 8-10 minutes until the courgettes have softened.
  8. Garnish the filled courgettes with the pine nuts, fresh herbs and a little freshly ground black pepper.
  9. Serve with a simple salad to make a complete meal. 

Music to go with it…
Listen on Spotify: Damien Jurado – Brothers and Sisters of the Eternal Son

 

 

 

 

 

Lebanese Seven Spice Powder

Glossary, , , , , , , ,

Lebanese 7 spice powder

A staple in any Lebanese kitchen, Lebanese seven spice powder is to the Lebanese kitchen what Garam Masala is to the Indian kitchen – a ubiquitous spice mix. The aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb.

Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, ground fenugreek, and ginger. All of these spices are readily available in most supermarkets.

We have included a recipe for Lebanese Seven Spice Mix so that you can make it at home.

Lebanese Seven Spice Powder

Condiments and Dips, , , , , , , , , , ,
Lebanese 7 spice powder
A staple in any Lebanese kitchen, the aromatic blend is very versatile and works wonders as a dry rub on fish, chicken and especially meats such as lamb. All of the spices used in this mix are readily available in most supermarkets.
 

Ingredients

  • 5 tablespoons ground allspice
  • 3 1/2 tablespoons black pepper
  • 3 1/2 tablespoons ground cinnamon
  • 5 tablespoons ground cloves
  • 4 tablespoons ground nutmeg
  • 4 tablespoons ground fenugreek
  • 4 tablespoons ground ginger

Directions

  1. Mix spices well until completely blended
  2. Store in an air tight container, and use as a seasoning, as a rub for meat or poultry, and in the Lebanese lamb burgers

Music to go with it…
Listen on Spotify: Wild Beasts – Mecca

Lebanese Lamb Burgers on a Portobello “bun” with Sumac Onions

Dinner, , , , , ,

Lebanese burgers with portobello bun

Burgers do not need to be unhealthy snack food. This burger is full of goodness with lamb mince flavoured with Lebanese seven spice mix. Delicious with sweet potato chips cooked in the Air Fryer, and a simple salad.

Ingredients

For the burgers

  • Coconut oil
  • 500 gr minced lamb
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • Handful of fresh mint, finely chopped
  • 1 tbsp coriander stalks, finely chopped
  • 2 – 3 mushrooms, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp Lebanese 7 spice powder
  • 1 tsp of sea salt
  • Freshly grounded black pepper
  • Fresh coriander to garnish, roughly chopped
  • A few salad leaves
  • Olive oil

For the portobello “buns”

For the sumac onions

  • Coconut oil
  • 2 red onions, sliced
  • 3 cloves of garlic, sliced
  • Sumac

Directions

  1. To make the burgers, combine all ingredients – apart from the coconut oil, fresh coriander, salad leaves and olive oil – in a large bowl and mix with your hands until everything is well combined.
  2. Wet your hands and form medium sized patties.
  3. Place the patties on a lightly oiled plate and store in the fridge for about 30 minutes so they can firm up a little.
  4. While the burgers are in the fridge, slice the onions and garlic and put aside.
  5. Preheat the oven onto 200 degrees celsius.
  6. Destem the portobello mushrooms and lightly brush them with a little coconut oil.
  7. Sprinkle them with sea salt, pepper and some za’atar spice mix.
  8. Heat some coconut oil in a large skillet and fry the burgers for 4 to 5 minutes on each side, depending on the size of your burger and your liking.
  9. In the meantime, place the portobellos in the oven and bake for around 7 minutes or until a bit soft and tender. Make sure they do not burn!
  10. When your burgers are ready, place them on a plate and leave them to rest for 5 to 10 minutes.
  11. While the burgers are resting, use the same skillet as you used for the burgers to fry your sumac onions. Let the pan cool of slightly, then add a little more coconut oil. Add the onions and cook them for 5 to 7 minutes until soft. Add the garlic and cook for another minute. Add a generous amount of sumac and stir through.
  12. To arrange, place a few salad leaves on a plate and sprinkle with a little olive oil. Place a portobello on the salad leaves and top with a burger. Add the onions on top of the burger and garnish with a few coriander leaves. Sprinkle everything with a little more olive oil, serve with kumara chips and enjoy!

About Lebanese seven spice powder
Lebanese 7 spice powder is a blend of allspice, black pepper, cinnamon, clove, nutmeg, group fenugreek, and ginger. All of these spices are readily available in most supermarkets.

If you are unable to find it in your asian food store, then we have also included a recipe for Lebanese 7 spice mix for you to make yourself

Music to go with it…
Listen on Spotify: Beirut – The Rip Tide