Lebanese Tapas Delicacies - Tapas Libanais Raffinés [Dimitri & Ralph]



  1. 1 bag chickpeas (1 Kg)
  2. 4 tablespoons extra-virgin olive oil
  3. ¼ cup tahini
  4. 4 tablespoons lemon juice (from 1/2 lemon), plus more to taste
  5. 3 cloves of garlic (minced)
  6. 2 teaspoons salt
  7. Pita bread
  8. A food processor or blender

1. Soak the chickpeas: Soak the chickpeas overnight in an ample amount of water and 2 tablespoons of baking soda.
2. Cook the chickpeas: Drain the chickpeas, rinse them in cold water then drain again. Transfer to a pot with ample amount of water and 1 teaspoon of baking soda. Bring to a medium boil and skim the foam and chickpea skins as they appear. Once the chickpeas are soft, drain them and let cool down.
Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.
3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.
4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more tahini or olive oil to thin it out and make the hummus creamier.
5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve with pita chips or raw vegetables. Hummus will also keep for up to a week in a sealed container in the refrigerator.

Baba Gannouj

Serves: 4

  • 1 medium or 3/4 of a large eggplant
  • 1 large clove garlic, grated or finely minced
  • 1 lemon, juiced
  • 1 pomegranate (half juiced and half peeled)
  • 2 Tbsp Tahini
  • olive oil (for roasting)

  1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  2. Roast for about 10 minutes, turning once or twice, until the skin is  blistering. Turn the oven into bake mode at 400F and bake for an additional 10-15 minutes or until the eggplant is soft.
  3. Peel away most of the skin of the eggplant (a little is OK). It should be soft and tender and the skin should come off easy. Once peeled, put in a colander and let drain for a while. Discard the seeds if they are too big.
  4. Once drained, transfer to bowl and add the peeled pomegranate. Mash the eggplant and pomegranate for 2-3 minutes.
  5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Taste and adjust seasonings as needed.
  6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Labneh with Garlic and Herbs

Serves: 4 to 6

  • 1 cup labneh
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 small clove garlic, minced, or ¼ teaspoon granulated garlic powder
  • 10 fresh mint leaves, finely chopped
  • Big pinch of kosher salt
  • Several leaves dried mint

In a small bowl, combine all of the ingredients except the dried mint. Taste and adjust the seasonings as needed. Spoon the dip into a small serving bowl and crush the dried mint leaves over the top before serving.

Lebanese rice

Serves: 4 - 6

  • Half a cup vermicelli noodles (broken)
  • 2 cups scented jasmin rice (washed and drained)
  • 2 tablespoons butter
  • 1½ teaspoons salt
  • 2.5 cups water

  1. Melt butter in a medium-sized saucepan (I use a heavy-based frying pan with lid),
  2. Add vermicelli and cook stirring, until dark golden brown. The butter will foam and froth fabulously as the noodles darken.
  3. Add rice, salt and water and stir, ensuring the rice is covered in the butter.
  4. Cover saucepan and bring to a medium boil. Reduce to a light simmer, cover and cook until water is absorbed (usually about 12 - 15 minutes).
  5. Turn off the heat and let stand for an extra 5 mins. Serve immediately.

Fattouch salad

  • 2 pita breads
  • ⅓ cup (75 mL) extra virgin olive oil
  • ¼ cup (50 mL) lemon juice
  • 1-2 cloves garlic, minced
  • 1 tbsp  sumac
  • 1 tsp (5 mL) salt
  • ½ tsp ( 2 mL) pepper
  • 1 cup (250 mL) sliced pickled red onions
  • 1 English cucumber diced
  • ¼ cup (50 mL) each chopped fresh parsley and mint
  • 4 cup torn romaine lettuce
  • 3 tomatoes, seeded and diced

  1. Toast pita breads in 375 degree oven (190 Celsius) until crisp, about 10 minutes(or grill until marked and crisp, about 3 minutes). Cool. Break in to bite sized chunks. Reserve.
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, sumac, salt and pepper. Add onion, cucumber, parsley and mint. Toss to coat. Add pita bread chunks, lettuce and tomatoes to bowl. Toss and let stand for 10 minutes before serving.

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