Easy and Delicious Lebanese Food

When it comes to Middle Eastern food, how can we possibly say no? Soft, often caramelized vegetables, with a side of succulent meat – can you think of anything more mouth-watering?

Instead of doing an overview of Middle Eastern food today, let’s focus on the most famous of the cuisine, that is, the Lebanese cuisine. Mentioned below are a list of Lebanese dishes that you must try out for your next dinner party – trust us, you won’t regret it.

1. Vegetable Kebabs With Grilled Haloumi, On A Bed Of Lemon Rice With A Side Of Garlic Yoghurt 

Delicious and easy to make, this mind-blowing dish will always have your party guests asking for more. 

Ingredients: 

• 2 zucchini, cut into 3cm lengths
• 1 large red capsicum, cut into 3cm squares
• 2 punnets cherry tomatoes
• Olive oil spray
• 200g halloumi, sliced 1cm-thick
• 2 x 250g packets microwaveable brown rice
• Juice of 1/2 lemon
• 200g low-fat Greek-style yoghurt
• 1 teaspoon tahini (sesame paste) 
• 1 small garlic clove, crushed
• 1 tablespoon chopped mint, plus extra
• Mint leaves to garnish

Instructions: 

1. In boiling water, soak 8 skewers (metal or bamboo) for 10 minutes
2. Thread together alternating pieces of tomato, zucchini and capsicum. Repeat the same until all 8 skewers are full
3. Spray a little oil on the skewers and season with salt and pepper
4. Cook the skewers on a preheated chargrill pan for 10-15 minutes or until the vegetables are charred and tender
5. In a medium frying pan, cook the halloumi for 30 seconds on each side or until they turn golden
6. Cook the rice as per the instructions on the packet. Transfer the cooked rice to a bowl and add the lemon juice and pepper to it
7. To another bowl, add the yoghurt, tahini, mint, garlic, salt and pepper and stir
8. Serve the kebabs on a bed of lemon rice and add a little garlic yoghurt to the side

2. Baklava Tarts With Berries 

What better way to end a fabulous dinner than with a surprising twist to this traditional, sweet, sticky dish. 

Ingredients: 

• 80g walnuts, toasted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/2 loosely packed cup (80g) brown sugar
• 12 sheets frozen filo pastry, thawed
• 100g unsalted butter, melted
• 1 cup (280g) thick Greek-style yoghurt
• 1 cup (240g) sour cream
• 2 x 125g punnets raspberries
• Icing sugar, to dust
• Honey, to drizzle

Instructions: 

1. Preheat your oven to 180 degrees C. Grease 6 12-cm loose-bottomed tart pans
2. Add the nuts, spices and brown sugar to a food processor and pulse until finely chopped
3. Lay 1 filo sheet on a tray. Brush a little butter and add 2 tablespoons of the nut mixture to the filo before topping it with another layer of filo. Repeat this step
4. Fold the filo to form a 24 cm square and brush the top with a little butter 
5. Add the pastry to a tart pan and then fold the edges to form a 1.5 cm wide rim. Brush with butter and cover with a tea towel
6. Repeat steps 3-5 until you get 6 tarts
7. Place on the baking tray and bake for 15 minutes or until golden brown
8. After cooling, turn out the tart case and add the pastry to a plate 
9. In another bowl, combine the yoghurt and cream. Add a spoonful of the mixture to each tart 
10. Top with berries, dust with a little icing sugar and drizzle a little honey on the pastry
11. Serve hot!

If you are unsure of where to get all your ingredients from, head over to Nature’ s Basket and get all your favourite ingredients in one place.