Exploring the Authentic Lebanese Cuisine: Hummus, Kafta Kabobs, and Makdous

Lebanese cuisine is a delightful blend of flavors, aromas, and textures, reflecting the country's rich history and culture. From the creamy Lebanese hummus recipe to the savory Lebanese Kafta Kabobs and the tangy Lebanese Makdous, each dish offers a unique experience that tantalizes the taste buds. In this article, we'll explore how to prepare these three iconic dishes, so you can bring a taste of Lebanon into your kitchen.

Lebanese Hummus Recipe: A Creamy Delight

Lebanese hummus recipe is a staple in Lebanese cuisine, known for its creamy texture and rich, nutty flavor. This dish is not only delicious but also packed with nutrients, making it a favorite among health-conscious individuals.

Ingredients:

• 1 cup of dried chickpeas (or 2 cans of chickpeas)

• 1/4 cup of fresh lemon juice (about 1 large lemon)

• 1/4 cup of well-stirred tahini

• 1 small garlic clove, minced

• 2 tablespoons of extra-virgin olive oil, plus more for serving

• 1/2 teaspoon of ground cumin

• Salt to taste

• Water to thin out the hummus (if needed)

• Paprika and fresh parsley for garnish

  
  

Instructions:

1. Cook the Chickpeas: If using dried chickpeas, soak them overnight. Rinse and cook in a pot with water for about 1-2 hours until tender. If using canned chickpeas, simply drain and rinse.

2. Blend the Ingredients: In a food processor, combine the tahini and lemon juice. Process for 1 minute to create a creamy mixture. Add the olive oil, minced garlic, cumin, and salt. Blend until smooth.

3. Add Chickpeas: Add the chickpeas to the processor in batches, blending each time until smooth. If the hummus is too thick, add a bit of water to reach your desired consistency.

4. Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil, and garnish with paprika and fresh parsley.

   
   

Enjoy this authentic Lebanese hummus recipe with pita bread, fresh vegetables, or as a spread in sandwiches.

Lebanese Kafta Kabobs: A Flavorful Feast

Lebanese Kafta Kabobs are a must-try for meat lovers. These juicy, spiced meat skewers are typically made with ground lamb or beef and are a popular dish at Lebanese gatherings.

Ingredients:

• 1 lb of ground beef or lamb (or a mix of both)

• 1 small onion, finely chopped

• 1/4 cup of chopped parsley

• 1 teaspoon of ground cumin

• 1 teaspoon of ground allspice

• 1/2 teaspoon of ground cinnamon

• Salt and pepper to taste

• Wooden skewers, soaked in water for 30 minutes

  
  

Instructions:

1. Prepare the Meat Mixture: In a large bowl, combine the ground meat, chopped onion, parsley, and spices. Mix well with your hands until everything is evenly incorporated.

2. Shape the Kabobs: Divide the mixture into equal portions. Mold each portion around a skewer, shaping it into a long sausage-like shape.

3. Grill the Kabobs: Preheat your grill to medium-high heat. Grill the Lebanese Kafta Kabobs for about 10-12 minutes, turning occasionally, until they are fully cooked and slightly charred on the outside.

4. Serve: Serve the kabobs hot with a side of rice, salad, or pita bread.

   
   

These kabobs are packed with flavor and are sure to be a hit at your next barbecue or family dinner.

Lebanese Makdous: Tangy Stuffed Eggplants

Lebanese Makdous is a traditional dish of baby eggplants stuffed with walnuts, red pepper, and garlic, then pickled in olive oil. This dish is a delicious addition to any meal and can be stored for several weeks.

Ingredients:

• 2 lbs of small eggplants

• 1 cup of walnuts, finely chopped

• 1 red bell pepper, finely chopped

• 4 cloves of garlic, minced

• Salt to taste

• Olive oil for pickling

  
  

Instructions:

1. Prepare the Eggplants: Trim the stems off the eggplants. Boil them in salted water for about 10 minutes, until slightly tender. Drain and allow to cool.

2. Stuff the Eggplants: Once cooled, cut a slit lengthwise into each eggplant without cutting all the way through. Mix the chopped walnuts, red pepper, garlic, and salt in a bowl. Stuff the mixture into each eggplant.

3. Pickle the Eggplants: Place the stuffed eggplants in a jar, pressing them down slightly. Cover with olive oil and seal the jar. Store in a cool, dark place for at least a week before consuming.

4. Serve: Lebanese Makdous is best enjoyed as part of a mezze platter or as a side dish with bread.

   
   

These tangy, savory stuffed eggplants are a true taste of Lebanon and are perfect for those who enjoy bold flavors.

FAQs

Q: How long does homemade hummus last?

A: Homemade hummus can last up to a week in the refrigerator if stored in an airtight container.

Q: Can I bake the Kafta Kabobs instead of grilling them?

A: Yes, you can bake them at 400°F (200°C) for about 20 minutes, turning them halfway through.

Q: How long can Makdous be stored?

A: Lebanese Makdous can be stored for up to a month in a cool, dark place.