Lebanese cuisine
Lebanese cooking is mezze: a couple of dozen small plates at once, with herbs, lemon and olive oil turning up in every one.
Herbs go into Lebanese cooking by the kilo rather than the bunch. In tabbouleh, fattoush and kishk, parsley and mint are the substance rather than the seasoning.
Lemon does the work of vinegar almost everywhere. Its acidity is gentler and does not drown the olive oil half the dishes rest on.
2 dishes
- Tabbouleh
A parsley salad with a little bulgur in it, not the other way round. There is ten times more herb than grain.
25 min · Easy · Salad
- Baked kibbeh
Two layers of bulgur and lamb with a filling of mince and pine nuts between them.
90 min · Medium · Main course