Easy to make Lebanese dishes

Want a taste of Lebanon at home, try these recipes

The reservoir of Lebanese cuisine is as rich as its culture. Including an abundance of whole grains, fruits, and vegetables, all food preparation involves a copious amount of garlic, olive oil and seasoned with lemon juice. While meat is also part of the cuisine, chickpeas and parsley also make for a staple Lebanese diet. Be it the creamy hummus or the spicy baba ghanouj or the filling falafel pockets, they all have a taste to them. So here are a few Lebanese recipes that you can easily attempt at home.

Falafel
Forthis, all you need is dry chickpeas, parsley, cilantro, dill, garlic, onion, and spices as per your taste. To begin with soak the chickpeas for 24 hours. Make sure that the chickpeas are submerged under the water. Drain well and blend in a mixer. To that add, parsley, cilantro, dill, garlic, onion, and spices like chilly, turmeric, and garam masala. Bland once again till all is mixed well. Make small balls, flat them slightly from the top and rub some sesame seeds. Let it refrigerate for an hour and then deep fry until golden brown. Now, dip in sauce, place in a sandwich or a pita bread, and enjoy.

Baba Ganoush
Begin by grilling the whole of the eggplant on the stove or on a griller, if not deem fit you can also microwave it. Once the skin is completely charred, scoop the eggplant from the flesh and drain. When the eggplant cooled, blend it along with yogurt, tahini, garlic, lime juice, salt, pepper, and spices. Blend until everything is well-combined. If needed add more spices, then transfer to a bowl and let it refrigerate for two hours. Then top with olive oil, toasted pine nuts, and parsley leaves. Enjoy!

Tabouli Salad
For this you need is half a cup of extra fine bulgur wheat, salt, lime juice, finely chopped tomatoes, onions, cucumber, parsley, mint leaves; and olive oil. Wash and soak the bulgur wheat in water for five-seven minutes. Drain well and squeeze by hand to rid of excess water and keep it aside. Make sure you also drain the excess water from the chopped vegetables. In a bowl, add the chopped vegetables, herbs, bulgur, and salt. Toss or mix gently and then add the lime juice, olive oil and mix again. Cover and store in the fridge so that you serve it cold.