Lebanese lamb and okra stew, known as bamieh, is built on a small number of ingredients cooked slowly until everything comes together properly. The lamb becomes tender, the tomato thickens into a sauce, and the okra absorbs all of that flavour. There are variations from household to household, but the structure stays the same. Lamb,…
Tag: Lebanese food
Authentic Lebanese Toum (Garlic Sauce)
If you’ve ever ordered Lebanese charcoal chicken from somewhere like El Jannah, you already know this sauce. Proper Lebanese toum is thick, white and fluffy. It doesn’t run off the spoon. It holds its shape, and the second it hits warm chicken, it melts in — no longer just a sauce, but the flavour that…
Namoura (Lebanese Semolina Cake with Almonds)
Namoura is a Lebanese semolina cake, baked until golden, soaked in fragrant syrup, and topped with a single almond on each piece. It’s one of those sweets that instantly feels celebratory, and you’ll often see it cut into perfect squares or diamonds in Lebanese bakeries. When I baked it at home, the yoghurt gave a…
Lebanese Stewed Green Beans (Loubieh bi Zeit)
Green beans aren’t usually the star of the show, but this Lebanese classic gives them their time in the spotlight. Known as Loubieh bi Zeit, these beans are gently stewed in tomato and olive oil until tender, creating a dish that’s simple yet full of flavour. It can be enjoyed warm, room temperature, or even…
Lebanese Chicken and Rice (Riz a Djej) – Spiced Chicken with Fragrant Rice
Lebanese chicken and rice, known as Riz a Djej, is a comforting one-pot dish where fragrant rice cooks in a lightly spiced chicken broth until fluffy and deeply savoury. The chicken is gently simmered, the rice absorbs all that flavour, and the finished dish is often topped with toasted nuts for texture. It’s simple, generous…