Tabbouleh – Parsley Salad

Adas Bhamod – Lebanese Lentil Lemon Soup

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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  Malfoof B Zeyt – Vegan cabbage rolls

KABIS KHYAR – LEBANESE PICKLED CUCUMBERS

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!

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!

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