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!
Semsom is lebanese for sesame which is a tropical Asian plant (Sesamum indicum) bearing small flat seeds used as food and as a source of oil.
Semsom is a Lebanese restaurant that opened in Achrafieh a year ago and that spread its wings recently to Citymall. This restaurant is characterized by a fun and interesting Lebanese menu. You can choose a platter or any sandwich done in the oven or on the “SAJ oven *” and pick with it 3 side dishes from a large variety of Lebanese “Mezza*”. Food is consistently delicious, the service is attentive and friendly without being too prominent and submissive.
Semsom managed to draw a different and distinguished path from typical Lebanese restaurants. It’s a nice spot for special occasions, the decor is a mix of Lebanese tradition and a dash of modernity. Finally let’s not forget that it is good for money 
!
Personally i liked the idea of this restaurant even before tasting its food. The fact of choosing three of you favorite Lebanese “Mezza” with your main dish is very original!
Now after trying Semsom, i really recommend it to you! So if you’re Lebanese or willing to come to Lebanon, head to Achrafiyeh or Citymall, and taste delicious platters from the Lebanese cuisine at Semsom.
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The saj is a concave oven on which delicious, enormous, thin rounds of Lebanese bread are made |
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Lebanese mezza is Made from several dishes such as Fattouch, Hommus, Baba Ghanouj or eggplant and tahini, vines leaves wraps, Tabbouleh… |
PS: I am gonna be posting about Lebanese mezza’s dishes for a couple of days, and i welcome any suggestion!
“Fattouche” is a Lebanese traditional salad that contains a variety of vegetables and tastes. This salad is very delicious, fresh and healthy. It is generally served in all the Lebanese restaurants, but if you like to try it at home here’s the recipe.
Ingredients
1 cup of chopped lettuce
1/2 cup finely chopped parsley
1 cup of chopped mint leaves
8-7 medium radishes chopped
1/2 medium green pepper chopped
1/2 medium red pepper chopped
1 medium chopped cucumber
3 cup of chopped tomatoes
1 cup of coarsely chopped onion
4 scallions coarsely chopped (optional)
2-3 garlic cloves, crushed
1/4 cup of lemon juice
1/2 cup of olive oil
2 tablespoons of sumac
Salt and pepper to taste
1 round stale of Arab bread
Mix all the vegetables together in large mixing bowl. Make the Fattouche dressing with the lemon juice, the olive oil and the crushed garlic and season with salt, pepper and sumac. Break the bread into small pieces and add it to the mixing bowl.
Mix well in order to let all the ingredients absorb the juice. Serve fresh and ENJOY!!
