There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that's too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth.
'Lebanese' on Serious Eats
Extra-juicy butterflied grilled chicken gets a flavor-packed kick with a fresh homemade za'atar-style spice blend made with fresh and dried herbs, sesame seeds, and sumac.
Rich, smoky, and creamy, our recipe for baba ganoush uses the salad spinner to concentrate flavor and a slow emulsion method for the ultimate in dippable texture.
Traditional red lentil soup is prepared in the slow cooker before it's garnished with cilantro, red onion, and lemon juice.
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek.
Traditional Lebanese tabbouleh is essentially parsley salad dressed in lemon juice and olive oil, with a few grains, tomatoes, scallions, and mint thrown in for variety. Admittedly, I'm not too crazy about the dish. Sure it's fun to pronounce and undoubtedly healthy, but I find it pretty dry, and eating a forkful kind of makes me feel like a bunny.
Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My enthusiasm for lamb is not mutual in my relationship, so it's always a treat when I...
If you made panzanella with pita instead of Italian bread, you'd have fattoush. Once just a thrifty way of making use of stale pita bread, Lebanese fattoush has grown into a desirable dish in its own right. The secret, notes...