Lebanese

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

Charring cauliflower on the grill turns the exterior crisp and golden, while the internal flesh becomes sweet and nutty. Cutting the head into wedges first maximizes the caramelized surface.

Put the chicken in this lemony, garlic-loaded marinade now so you can make kebabs as soon as the weekend rolls around.

This seven-spice blend is typical of Lebanese cooking and full of dimension. Try it on chicken or pork chops too.

If you don’t have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.

This vibrant dip of toasted walnuts and roasted red peppers pairs perfectly well with fresh pita bread.

This creamy, crunchy breakfast dish also pairs well with vegetables, fish, or lamb come dinnertime. The canned chickpeas pick up some flavor from a quick simmer with garlic.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

We love halloumi’s squeaky texture and ability to take on some char, but torn salted mozzarella would be just as good (just don’t try grilling it).

A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains—or use it as a dipping sauce for good bread.

Briefly cooking the tomatoes is key–the finished sauce should still be very fresh-tasting.

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.

Coating the toasted pita in olive oil prevents it from getting soggy when mixed with the vegetables and dressing.

This dish comes straight from my mom, who made it nearly every Friday during Lent. It’s hearty and savory, and the rice and lentils together make it a perfect vegetarian protein. The burnt onion garnish is key; it adds depth and richness to the overall effect. Mom often served this with a rustic tomato, cucumber, and red onion salsa seasoned with lemon and mint, which lend acidity, texture, and fresh flavors to the plate.

Tabbouleh is a Lebanese salad made with bulgur wheat, chopped herbs, and tomatoes. It is a spectacular salad, green and fresh, with more herbs than grain. Bulgur wheat is made from wheat grains that have been parboiled or steamed and then dried. It requires only quick cooking or soaking.

Here is another of those very simple, very refreshing, and delicious dishes using lentils. This is a Lebanese recipe, but it could just as easily come from Greece, Turkey, or anywhere in the Middle East. Serve warm or cold with pita, feta, and olives.

Many years ago as a student at the University of California, Berkeley, I was invited to a dinner given by professor Laura Nader, a Lebanese American professor of Middle Eastern studies and sister of maverick politician Ralph Nader. Her dinner was simple and elegant, and the main course was a sort of Lebanese ratatouille. It was a delicious first for me, and contained many of the same elements as its French counterpart—eggplant, zucchini, tomatoes and green pepper—but its seasonings, rather than being the basil and garlic of the French version, were more typical of the Middle East. You might serve the dish with rice and a simple salad of romaine lettuce, just as Professor Nader did so long ago. I would also offer some crusty bread on the side.

Not a designation by the church but a given name, Deacon Pattnotte ran the small grocery market on Grand Avenue in Yazoo City. He smoked meats and sold them sliced by the pound, but one of the most popular items in the store was his kibbeh. A Lebanese meatball of sorts made with ground beef or lamb and cracked wheat flavored with spices, kibbeh is quite a popular dish in the Delta. When making these in quantity, as Deacon did, the basic rule is for each pound of meat you need 1 teaspoon spice, 1 cup bulgur wheat, and 1 grated onion.

A hot drink of boiled scented water taken as an alternative to coffee at night is an old tradition in Syria and Lebanon.