Lebanon Recipes – Tabbouleh

The secret of a truly refined tabbouleh lies in the way you chop the ingredients. To produce the required thin, crisp slivers of parsley and mint, chop the leaves with a minimum of bruising. Some cooks advocate the use of a food processor as a great time saver and an acceptable alternative.

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Lebanon Recipes – Hummus

I used to make hummus the old fashioned-way, using dried chickpeas, which I soaked overnight before cooking and mashing. I didn’t mind the time spent as I really didn’t like the taste of tinned chickpeas. However, there are now excellent ready-cooked chickpeas that are preserved in glass jars in only water and salt with no added artificial preservatives.

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