Tag Archives: lebanese cuisine

Fatteh batenjen – chickpeas, aubergine, yogurt and pita


Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

In a previous post i mentioned that Fatteh, that levantine dish, varies from one country to other; could be vegetarian or featuring meat, could also have potato or eggplant, but the main ingredients are chickpeas, yogurt and crushed toasted pita.

The arabic word “Fatteh”means “crushed”, so fatteh or fattet hummos has its name after the crushed toasted pita and so other middle eastern dishes with crushed toasted pita like “Fattoush”.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For this version of fatteh with aubergine you will need: (yield two portions)

  • 2 medium aubergine cut in big cubes
  • 3 pitas toasted and crushed in medium pieces
  • 500g yogurt (or two cups)
  • 2 tbsp tahina
  • 1tsp salt
  • 2 cups chickpeas boiled (could be canned)
  • 1 tsp garlic powder or 2 cloves crushed

to top with:

  • 50g butter
  • 1/3 cup pine nuts
  • chopped parsley or mint for garnish

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

For a healthy option of this dish we will grill the aubergine in the oven after drizzling on top 2 tbsp of olive oil. and set aside

Same goes for the pitas, instead of frying them i will toast in the oven. When ready, put one layer of the toasted bread in a deep dish.

After boiling the chickpeas, or if you are using canned ones, add the garlic (cloves or powder) while it’s still hot, of course after removing its water, put on top of the pitas layer. Now distribute the aubergine evenly on the chickpeas.

To prepare the yogurt sauce, mix it with tahina and salt then pour it on the chickpeas and aubergine.

Fry the pine nuts with butter and drizzle over the yogurt and garnish with finely chopped parsley or mint.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

It’s one of my favorite dishes, and as mentioned before, it is a versatile one. You can enjoy it vegetarian or you can add ground beef or chicken. Very easy and quick, using simple available ingredients and hold so much flavors!

If you’ve tried this or any other recipe on the blog please let me know the result, I love hearing from you!

And if you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Fatteh batenjen - chickpeas, aubergine, yogurt and pita|marmite et ponpon

Adas bhamoud (chard and lentil soup)


adas bhamoudAnother traditional Lebanese soup, served also as a main dish due to its powerful ingredients; featuring chard, lentil and potato. A hearty soup, full of iron, protein, fibers and vitamins, suitable for vegetarians and people abstaining from eating meat during the lent period.

Chard health benefits:

Chard is one of the most powerful anti-cancer foods due to its combination of traditional nutrients; chlorophyll, other plant pigments, and soluble fiber.  It is an excellent source of vitamins C, E, and K (is especially beneficial in the maintenance of bone health), carotene. It is also an excellent source of several minerals including potassium, magnesium, iron, and manganese. Chard is also a good source of many other nutrients including vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid.

adas bhamoud 2You will need:

  • chard; leaf and stems (coarsely chopped) about 500g
  • 1 cup lentils
  • 2 cups medium cubed potatoes
  • 1 big onion finely diced
  • 3 garlic cloves roughly chopped
  • 2 tbsp olive oil
  • salt to taste
  • juice of 2 lemons or so (your choice to taste)
  • 1.5 -2 liters water

Cook the onion and garlic with the olive oil until tender and fragrant. Add the washed lentils and cover with 1 liter of water. Boil for 10 minutes then add potato and chard with another half liter of water (If you want a more watery soup you can add 1 liter).

When it starts to boil, reduce the heat to low and simmer for 30 minutes. Turn off the heat then add salt and lemon as per your taste.

adas bhamoud 3

My husband doesn’t like lemon too much, unlike me. To please all taste, you can serve lemon aside, so each of you can season individually.

Serve it warm and enjoy one of my favorite soup.

adas bhamoud 4This quantity serves 4-6 plates. If you are pairing it with another food, it will serve even 8 plates. Sahtein!

adas bhamoud 5If you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

Artichoke stew – easy & quick recipe


artichoke stewLebanese cuisine is one of the ancient cuisine, a result of a blend of many cultures due to the country’s location on the crossroads of three continents, Europe, Asia and Africa. Lebanese cuisine gained its popularity beside the variety and the delicious taste, from being naturally healthy and low in fat. Fresh vegetables and legumes are the staple ingredients in the lebanese dishes especially when we are talking about family cuisine. Specifically stews (yakhné) that are presented with rice vermicelli.

Artichoke stew يخنة آرضي شوكي ورز , is one of my favorite dishes. Very easy to do and so delicious. Knowing the artichoke nutrition facts, you will be making it more often, trust me.

To prepare a meal for 4 persons you will need:

  • 1 kg artichoke hearts, could be frozen or fresh
  • 5 small onion quartered
  • 300g beef cubed (size of a bite)
  • 2 tbsp olive oil
  • juice of 2 lemons
  • 2 tbsp flour
  • 3 cups of water
  • salt to taste

Follow this step by step method:

step by step artichoke stewIn a pot, bring oil to heat and fry the onion until tender and fragrant (2-3 minutes). Add the cubes of beef and cook until brown (3-4 minutes), then the artichoke hearts (cut them in half or 4 if they are too big), cover with water and bring to boil for 5 minutes. In a separate bowl mix well lemon and flour and stir in to have a thicker sauce. Cover the pot and simmer for 30-40 minutes.

artichoke stewFor a complete full meal serve with rice vermicelli. Kids usually love this dish. Don’t hesitate to try this simple and healthy recipe. Alf sahtein!

artichoke stewIf you like this post give it some likes and shares to spread the joy. Don’t forget to like marmite et ponpon facebook page and follow on twitter. More interesting posts are yet to come.

how to cook a delicious bemyé bzet – okra (bamia)- suitable for vegetarians


okra dishOkra is a very critical vegetable. It’s either you like it or you hate it.

Okra is a very healthy food due to its high fiber, Vitamin C and folate content. it’s also known for being antioxidant and a good source of calcium and potassium.

This simple recipe will make you change your mind if you think you will never like okra, and for those who know how delicious okra is already enjoy the meal!

It’s suitable for vegetarian people and who don’t eat meat on fridays* (lent)

Ingredients: (for 4 people)

  • 1kg okra
  • 2 large tomatoes diced
  • 1 large chopped onion
  • 5 garlic cloves
  • one bunch of chopped coriander
  • salt to taste
  • 1 tbsp olive oil
  • juice of one lemon

Start by frying the onion and garlic with 1 tbsp of oil, only for 3 minutes on high flame then add the tomatoes and coriander. Cover with 2 cups of water as below

okra sauce

When it just start to boil add the okra and cook for 20 to 30 mns. You should taste to see the doneness of the okra.

okra pot

Once it’s cooked, remove from heat, add the lemon juice and salt to taste.

You can serve it hot as you can serve it cold as a mezze.

okra 2

 

Give it a try and i am sure you will love it.

okra 3

 

mouth watering kousa mehche (stuffed zucchini)


Who said traditional lebanese dishes can’t be presented in a modern creative way?

Mehche kousa or stuffed zucchini is one of the delicious traditional dishes that all lebanese families cook at least twice a month. Kids as adults love it. So succulent that people never bothered themselves to think of the esthetic presentation on the table .

Personally it’s one of my favourite dishes and i want to take it to the next level, by showing you how the presentation can be equivalent to the taste.

kousa mehche

Isn’t mouth watering?

Usually kousa mehche is accompanied with wara’ arich or stuffed vine leaves to make the dish a killer.

Recipe:

  • 1 kg kousa
  • 200g ground beef
  • 1 cup rice
  • 2 medium tomatoes chopped
  • tomato paste
  • salt & pepper to taste

First you need to empty out the zucchini pulp with a special corer. Carve it as much as you can but try not to break it 🙂

zuchini empty

Mix together the meat, rice, salt and pepper to stuff the zucchini to 3/4 full. The same stuffing is used also for the vine leaves.

Put the zucchini in the pot vertically, open side to the top so the rice will not go in the sauce. Add the chopped tomatoes, the paste and salt to taste then cover with water.

Bring it to boil then reduce to medium low flame and cook for 45 mns approx.

My mom is the queen of kousa mehche, she taught me!