Delicious Lebanese Recipes by Habeeb

Delicious Lebanese Recipes

More Authentic Lebanese Recipes - several pages. See links here or at bottom of this page
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Lebanese Salad  [ Salata ]

1 head Romaine lettuce
Two medium sized vine ripe tomatoes (the real stuff)
5 small salad cucumbers. If not available, use 1 or 2 English cucumbers (hothouse)
1-2 cloves garlic
¾ teaspoon salt
¼ cup extra virgin olive oil
1½ tablespoon lemon juice

Smash the garlic with salt in a mortar and pestle or in the bottom of the pan. Add olive oil and lemon juice and mix well with a whisk or a fork to allow the garlic flavor to permeate the liquid.
Cut the lettuce, tomatoes, and cucumbers into bite-size pieces and mix thoroughly with the liquid dressing. Eat immediately.

Suggestion: Add dried parsley flakes and / or dried mint flakes to the salad and toss.
Hint: Do not prepare the salad ahead of time. Must be eaten immediately after preparation, otherwise the dressing will cause the vegetables to wilt and become soggy.

Chicken and Rice with Pine Nuts and Almonds  [ Djaj maa Ruz ]

1 chicken
4 Bay Leaves
2 cups long grain rice
   Crisco vegetable shortening
3 cups water
1 cup chicken broth (from cooking the chicken)
1 tsp salt
1/4 cup Pine Nuts
1/4 cup blanched slivered Almonds

Rinse chicken after removing entrails. place in a pot (dutch oven) and add water to cover the chicken. Add 4 bay leaves. Bring to boil skimming off the froth (foul) with a skimmer. Reduce heat to medium and cook for 30-45 minutes. Turn heat off.

Take chicken out and let cool a bit. Remove skin and de-bone it. Pull meat apart and place back in the broth to keep it hot and moist. Save one cup of broth for the rice.

In a pot (dutch oven), melt 2 tablespoons Crisco. Turn to high heat and add 2 cups rice. Stir rice until it absorbs the shortening and starts turning white. Stirring rice in Crisco until turning white before adding water help make the rice fluffy, not sticky. Add 3 cups water, 1 cup chicken broth, and 1 teaspoon salt. Stir a few times. Cover and cook under high heat, reducing heat to medium when the water begins to boil. Do not stir after the water begins to boil. Keep covered and cook until the rice absorbs all the water, usually about 15 minutes. Turn heat off.

While the rice is cooking, melt 1 tablespoon Crisco in a sauce pan on medium heat and add the pine nuts and almonds, stirring constantly until just before golden brown. Do not overcook. Remove from heat immediately and place in a small bowl.

Place rice in a large serving plate. Cover with pieces of chicken. Sprinkle the pine nuts and almonds on top of chicken. Serve with Lebanese salad.

Optional: Sprinkle a bit of cinnamon on top of the rice.
At the dining table, I personally love to add salad on top of my chicken and rice. The salad dressing (garlic, olive oil and lemon juice) add a heavenly taste to the plate. However, do not add ahead of time. Add it as you eat, otherwise the rice will turn soggy.

Rice and Chick Peas  [ Ruz maa Hummus ]

1 lb. Stew meat cut in small pieces
1 medium yellow onion
2 Tbsp. Crisco vegetable shortening
4 cups water
2 cans garbanzo beans (15 oz. size) also called Garbanzo beans
1 1/2 tsp. Salt
1/4 tsp. Allspice
1 1/4 c. long grain rice

Cut pieces of meat into smaller pieces. Cut onion into small cubes. Melt Crisco in dutch oven. Fry meat until half brown, add onions and cook until they begin to become transparent. Add water and garbanzo beans to meat and onions. bring to boil and let boil for 5 minutes. Add rice, salt and allspice. (Water should be ½ inch higher than the rice. Add more if there isn't’t enough.) Cook until rice is soft and water is evaporated. This dish should be cooked on medium heat.

Lebanese Coffee  [ Qahwa or or 'ahweh ]
2 1/2 cups water
Sugar to taste (I usually use 2 tablespoons)
1/4 cup (dry measure) Lebanese coffee Additional one or more teaspoons make stronger coffee. My favorite coffee brand is the famous Najjar brand, available plain or with Cardamom

Bring water to a boil in a rakweh (a tall narrow pot tapered at the top, used only for making coffee).
Take pot off burner. Add coffee and sugar and stir.
Place back on burner and bring to a boil again. Watch very carefully, otherwise it would foam and rapidly boil over. Remove from heat and let stand a few seconds. Repeat three or four times.

To drink: Use a Lebanese coffee cup or an equivalent,such as a demitasse.
Skim some of the foam and place in each cup. Let coffee stand for 5 minutes to allow the grounds to settle to the bottom of the pot. Gently pour coffee into the cups.

Warning: Lebanese coffee, like its Turkish sibling, is triple-strong. You can easily feel the caffeine kick into effect.

1. Add sugar at the beginning then bring to boil.
2. Optional: use 1/3 cup coffee for stronger taste
3. If you are not sure whether you would like the cardamom taste, buy plain coffee grind and add two or three peeled cardamom seeds in the pot and boil with the water.


Sorry, we cannot give this recipe away. It is a trade secret. However, let me tell you some information about this delicious appetizer and dip. Hummus (or hoummous) is the Arabic word for chick peas (garbanzos). The more accurate name is “Hummus Bi Tahini”, meaning “chick peas with tahini”. Tahini is a paste made of 100% crushed sesame seeds and is available at most international food stores. Tahini by itself does not taste good at all. However, when added to chick peas, it gives hummus its distinctive taste.

Click here for the Mujaddara Recipe Page

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Baklawa: The Lebanese say it with a "w" while Greeks say it with a " v "
Sorry again, we cannot give the recipe away. It is even more of a trade secret. Thank you for your understanding. Please click on the button About Baklava on the top navigation bar to learn about baklava.

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Bon Apetit, or as they say in Lebanon: Sahhtain (double your health)

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More Authentic Lebanese Recipes - several pages.
Click here for
Page 1 |  Pg 2 |  Pg 3 |  Pg 4 |  Pg 5 |  Pg 6 |  Pg 7 |  Pg 8 |  Pg 9 | Pg 10 | 
Pg 11 |  Pg 12 |  Pg 13 |  Pg 14 |  Pg 15 |  Pg 16 | 

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