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Home > Lebanese Cuisine > Starters

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Hommos: Mashed garbanzo beans, mixed with tahini and lemon, topped with extra virgin olive oil. Labne: Yogurt cream, blended with garlic and mint, topped with extra virgin olive oil. Moutabal: Broiled eggplant, blended with tahini and lemon. Topped with extra virgin olive oil. Falafel: A blend of ground chickpeas and spices, deep fried and served with tahini, tomatoes. Foul: Dried fava beans in oil.
Kebbe Akras Mekli : Ground beef and cracked wheat, stuffed with minced meat, onions and pine nuts. Warak Enab: Grape leaves stuffed with rice, vegetables and spices. Batata bil Kizbara: Potato with coriander.
Kebbe Nayye: A blend of creamy fresh raw beef and cracked wheat. Lubya bi Zayt : Green beans in oil. Lubya bi Zayt : Green beans in oil. Fattet Bathinjan: Eggplant or chick peas with yoghurt. Arayes Kafta: Grilled kafta in warm Lebanese bread with a special seasoning.

[1] Hommos: Mashed garbanzo beans, mixed with tahini and lemon, topped with extra virgin olive oil.
[2] Labne: Yogurt cream, blended with garlic and mint, topped with extra virgin olive oil.
[3] Moutabal: Broiled eggplant, blended with tahini and lemon. Topped with extra virgin olive oil.
[4] Falafel: A blend of ground chickpeas and spices, deep fried and served with tahini, tomatoes.
[5] Foul: Dried fava beans in oil.
[6] Kebbe Akras Mekli: Ground beef and cracked wheat, stuffed with minced meat, onions and pine nuts.
[7] Warak Enab: Grape leaves stuffed with rice, vegetables and spices.
[8] Batata bil Kizbara: Potato with coriander.
[9] Kebbe Nayye: A blend of creamy fresh raw beef and cracked wheat.
[10] Loubya bi Zayt: Green beans in oil.
[11] Fattet Bathinjan: Eggplant or chick peas with yoghurt.
[12] Arayes Kafta: Grilled kafta in warm Lebanese bread with a special seasoning.


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Lebanese Cookbook by Dawn Anthony, Elaine Anthony, Selwa Anthony

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