Ingredients
Vine leaves
2 cups of finely chopped onions
2 cup of short-grain white rice
2 tablespoons of finely chopped parsley
1/2 cup of olive oil
1 medium tomato finely chopped
1/2 cup of fresh lemon juice
Salt and pepper to taste
If using fresh vine leaves, blanch for at least 3 minutes to soften, then refresh under cold water.
If using preserved ones, rinse under cold water to remove the brine, and drain.
In a large bowl mix rice, onions, parsley, tomatoes, lemon juice and olive oil. Season with salt and pepper to taste.
Place the vine leaves smooth side down on a clean surface and heap a teaspoon of filling into the center, then fold the stem end and sides over the filling and roll into a cigar shape.
Line the vine leaves in a heavy-based pan, then layer the rolls.
Cover the pot tightly and simmer on a low heat for one hour.
Allow to cool and serve with chilled yoghurt.
Ingredients
1 cup of finely chopped parsley
1/4 cup of finely chopped mint leaves
4-5 finely chopped medium tomatoes
1 medium onion finely chopped
3 tablespoons of bulghur
1 teaspoon of salt
1/2 cup of olive oil
1/2 cup of lemon juice
Black pepper to taste
In a large bowl mix all the ingredients together, and serve fresh!
Ingredients
1 large eggplant
4 tablespoons of tahini
3-4 tablespoons of lemon juice (depending on taste)
1 garlic glove crushed
4 tablespoons of olive oil
Salt and pepper to taste
Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.
Allow to cool for 20 minutes. Cut the eggplant into small cubes
In a large bowl mix and mash all the ingredients together. You can mash by hand or using a food processor.
Place in serving bowl, garnish with tomato cubes and mint leaves or any other garnishment of your choice. Serve with Lebanese bread and enjoy!
Ingredients
1 cup of chickpeas rinced and drained
1/4 cup of tahini
1 tablespoon of lemon juice
1 glove of gralic crushed
1 tablespoon of sea salt
3 tablespoons of water
Place all the ingredients in a food processor and blend until smooth.
PS: If you like a spicier hommus, add a pinch of red pepper or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.
