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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Malfoof B Zeyt – Vegan cabbage rolls
Loubieh B Zeyt – Vegan Green Beans Loubieh B Zeyt is a vegan lebanese main dish that is usually eaten with pita bread and slices of raw onions on the side!
ZINGOL – Tangy Vegan Stew with Burghul Balls and Chickpeas This is a special recipe given to me by sweet Sister Michelle from St-Vincent school, Besançon, in Baskinta Lebanon. Thank you Sister Michelle and special thanks to dearest Sister Jeanne Gangboro and Mother Badria!
Kebbet La’teen – Vegan Pumpkin Kebbeh Pie Stuffed with Spinach, Chickpeas, and Walnuts
Fatteh – Chickpeas with Pita and Yogurt
Mehshe Seleq – Stuffed Swiss Chard Leaves
Bemye b zeyt – Vegan Okra
Moussaka or Mssa’aa – Cooked eggplant with chickpeas
Kebbit Batata – Kebbeh made from Mashed Potatoes
