Category Archives: legumes and beans

Lentil Tabbouleh (Tabboolet adass)

Enjoy this tabbouleh salad while relaxing on your Fourth of July weekend. This one has the advantage of lentils as one of the components, making it filling as well (if you add a lot of lentils as I did). Today in Lebanon, it is National Tabbouleh Day.  INGREDIENTS:  1 cup green lentils, cooked in 4 […]
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White bean fritters (Ejjet al-fassoolia al-habb)

This dish of small white bean fritters comes from  Aleppo, Syria. It is very easy to prepare (once the beans are cooked, or canned), light, and served with a salsa I improvised. The neat thing here is once can vary the spices or herbs; just about anything goes with these white beans. The recipe called […]
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Fava beans in the stalks with cilantro sauce (Ful akhdar ‘ateh)

Fava beans, pronounced fool in this part of the world, are a much beloved vegetable. They are made into a delicious salad when still young (and their pods still tiny), using the entire stalk. They are stir-fried in a garlic and herb sauce, smothered in olive oil, then boiled till tender. The stalks turn very […]
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Lentil stew Damascus-style (Harak Osba’o)

The name of this dish, harak osba’o, literally means “he burnt his finger” ; in other words, it was so irresistible, he (or she) could not wait for it to cool. In American terms, finger-licking good!  There are several dishes bearing that name in both Lebanese and Syrian cuisine but this one really deserves it. It […]
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Beans in tomato sauce

The more I study Lebanese cuisine (and practice it) , the more I realize that, by and large, it is a really simple and straighforward type of cuisine.  Take this bean dish: Just beans, tomatoes and onions stewed for a while until thickened and that’s it! No mystery there.  INGREDIENTS: 4 to 6 servings 1 […]
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