The lowdown: Lebanese cuisine

We’ve happily added falafel, fattoush and hummus into the Aussie diet, but there’s plenty more to Lebanese food than a late-night kebab. Get the lowdown on mastering mezza and spicing things up.

Source: SBS Food

In Lebanese culture, cooking, eating and entertaining guests is at the heart of everyday life. It’s traditional for meals to start with mezza – a selection of dips, flat bread, salads and pastries. The main may consist of flame-grilled kebabs, shawarma-spiced meat, grilled seafood, or a hearty moghrabieh (pearl couscous). Kibbeh, a mix of minced lamb, burghul and baharat, is said to be the national dish of Lebanon. It comes baked, fried or – best of all – raw (a la kibbeh nayeh), served with toum (Lebanese garlic sauce), pickles and bread.   

Lebanese breakfast makes toast seem trivial. A popular option is fatteh – chickpeas, yoghurt sauce and crispy Lebanese bread with hummus or lamb. According to Jasmin 1 chef Habib Akra, “Probably 90 per cent of people who live in Tripoli have this dish for breakfast”. When you look at the recipe you’ll understand why. And what would Lebanese cuisine be without the scrumptious sweets? Desserts tend to be syrupy (semolina slice) creamy (katayef), or a combination of both (mafroukeh).

Moghrabieh (pearl couscous)

Pantry essentials

Get your hands on a good quality Lebanese baharat (seven spice mix) or make your own. Stock up on chickpeas and tahini (hummus essentials); Lebanese bread and pickled veggies; pine nuts, olive oil, semolina and burghul (cracked wheat). Sweet-wise, grab pomegranate molasses, dried fruits and orange blossom water. And for the fridge, clotted cream (see below) and natural yoghurt will come in handy.

Fast five

1. Couscous rules: Fluff with a fork, not a spoon, to ensure the grains remain intact. 

2. Kitchen hack: Use the semi-circle shaped utensil manakra to hollow out veggies pre-stuffing. (Use it here.)

3. Dairy dream: Make your own clotted cream (ashta) by skimming boiling milk.

4. Double trouble: Lacking a spice grinder, but have one for coffee? Use it to grind spices after roasting – it’ll help maximise their volatile oils.

5. Easy entertaining: Mix thyme, roasted sesame seeds, sumac and olive oil to make za’tar. Season, serve with flat bread and snack away.

 

View our Lebanese recipe collection here.

Have we got your attention and your tastebuds? The Chefs' Line airs weeknights at 6pm on SBS. Check out the program page for episode guides, cuisine lowdowns, recipes and more!