Tag Archives: traditional food

Fasoulia mtabbalé secret seasoning – vegan Lebanese butter beans

fasoulia mtabbale - vegan butter beans|marmite et ponponLebanese mezze are so versatile. You can serve them as appetizers, side dish or even main dish. All  depending on how and with what. During lent, this vegan butter beans mezze (fasoulia mtabbalé) is served with bread or potato to be a main dish.

For 1kg butter beans, boiled until tender (yields 4 servings) you need for seasoning:


  • 2 lemon juice
  • 1 garlic clove minced
  • 3/4 cup olive oil
  • salt to taste

fasoulia mtabbale -vegan butter beans|marmite et ponponApparently it’s a very easy and quick dish to serve. You boil the beans until tender and you mix with the seasoning ingredients. BUT! there is an astuce to tell you about, that gives the deep flavor and richness. It’s not a secret ingredient but the way you prepare the seasoning!

fasoulia mtabbale- vegan butter beans|marmite et ponpon

When you mix lemon, garlic, oil and salt, take from the beans (half cup almost) and mash it to become like a puree and add it to the seasoning. It gives it a thick texture and coat the beans perfectly when mixed. This way you will taste the deep flavor of seasoning in each bite.

fasoulia mtabbale-vegan butter beans|marmite et ponpon

fasoulia mtabbale-vegan butter beans |marmite et ponpon

One more thing to mention, prepare the fasoulia mtabbalé at least two hours before serving to absorb the seasoning. Serve it at room temperature or cold. Enjoy!

fasoulia mtabbale - vegan butter beans |marmite et ponpon

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.


finger – licking lebanese taboule as it should be done

When you type “taboule” in the search engine, you get endless recipes, some don’t even resemble the original one.

This recipe is the traditional lebanese taboule as it should be done!



  • 4 medium bunch of parsley
  • 2 medium tomatoes
  • 1 small fine chopped onion
  • juice of 2 lemons
  • 1/2 cup of olive oil
  • 1 tbsp of chopped mint
  • 1 tsp salt
  • 1/2 tsp sweet pepper
  • 2 tbsp bulgur (aka burghul)
  • lemon zest


Gather the parsley in small bouquets, easier to be chopped. Choose the tomatoes half ripe and cut in medium cubes

tomatoes parsley

These parsley were sent to me overseas from lebanon, thanks to my father, knowing that i love taboule.

Add the mint, onion, salt and pepper to taste, lemon, olive oil and burghul.


Soak the burghul in room temperature water for 5 mns before adding them.

the lemon zest is not a main ingredient but it gives the zing flavor (mom astuce).

Mix all together and taste. You can always add salt or lemon depending on how sour you like it to be. Taboule is the healthiest salad ever. Some have it as an entree and others as a main dish since it’s a complete meal full of nutrients.

I like to eat taboule with lettuce, cabbage, vine leaves and even bread!

tabboule in lettuce

Sahtein! wishing you double health, the lebanese way 🙂