In Lebanon, many followers of the Maronite and Roman/Greek Catholic churches, in line with Easter Christian traditions, commonly abstain from eating meat during Lent Season especially on wednesdays and fridays.

MJADDRA – LENTILS AND RICE Ingredients 2 cups of lentils (preferably brown), rinsed 3 tbsp of medium or short rice soaked at least half an hour 2 large onions, finely chopped Juice of 1/2 lemon (this will enhance the taste and will lighten the color of the lentils) olive oil to taste 1 ½ teaspoons
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KABIS KHYAR – LEBANESE PICKLED CUCUMBERS

BEYD B SUMAC – FRIED EGGS WITH CRISPY PITA CRUMBS AND SUMAC Ingredients 2 eggs Some shredded pita bread (in very small pieces) 2 tbsp of extra virgin olive oil 1 tsp of Sumac (spice found in any lebanese grocery) Salt to taste

SHAWARMA DJEJ – CHICKEN SHAWARMA This is the home made version of chicken shawarma. And yes! That’s it’s real name. Not shish taouk as we falsly call it in north America!  Everything that goes onto a giant rotating skewer is called shawarma!

Lebanese food recipes – Lebanon food cooking show documentary Sahteyn’ is a word you will often hear in a Lebanese home – loosely translated it means ‘twice your health’ – a form of welcome to join a family and share delicious food. And this is some of the most exquisite food in the world.

QURBAN – LEBANESE HOLY BREAD QURBAN, which means sacrifice, is the bread used during communion in Catholic and Orthodox Christian churches of Lebanon.