Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
hrough cooking.
Lay out Lebanese breads on ungreased oven trays
For the hummus, process the chickpeas, tahini, oil, lemon juice, garlic and cumin in a food processor until smooth. Season to taste.
Preheat cast iron griddle pan on medium-high heat. Brush the lamb chops with oil and cook for 1-2 mins each side or until cooked to desired doneness. Serve with the hummus (sprinkled with additional cumin), the Lebanese bread and salad of choice.
Combine sumac, 1 tbsp oil, garlic, lemon zest and chicken. Heat 1 tbsp oil in a large frying pan over medium heat. Cook chicken for 6-8 mins per side, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, combine tomatoes, onion, chili, avocado, lemon juice, remaining oil and parsley in a medium bowl. Season.
Serve chicken with salad, hummus and Lebanese bread.
ven to 220C and place Lebanese bread on 2 large baking trays
Preheat the oven to 160\u00b0C.
Brush pita or Lebanese bread with garlic flavoured olive oil and sprinkle generously with za'atar.
Warm in the oven for 5 minutes.
Cut into wedges and serve with dips or as an accompaniment to a main meal.
ey don't jinx your bread\", or just put it
Wash the lentils and drain well.
Fry the onions in the olive oil until golden brown.
Add the lentils; season them with the salt, pepper and ground cumin.
Cover the whole with water.
Boil; then let them cook on medium heat until well done.
Puree them or pass them through a food mill.
The soup must have a thick consistency, but if you prefer it thinner, you could add a little water.
Serve with the squares of Lebanese bread as croutons.
Try also a squeeze of lemon in each serving.
Pre-heat oven to 225 C (425F).
Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
Sprinkle herbs over the top.
Bake in oven for 10 - 15 minutes (check after 10, it doesn't take long).
Allow to rest a few minutes before cutting and serving.
Put diced and chopped vegetables into a bowl, cover and chill until shortly before serving time.
Combine lemon juice, oil, garlic, salt and pepper and pour over the vegetables.
Toast pita bread under the grill - it should be pale gold in colour, not brown.
Break into large pieces and toss into salad at last minute, so it will still be crisp when eaten.
nd add ingredients to YOUR bread maker according to YOUR instructions
n the refrigerator.
Set bread machine to dough cycle. Place
alt, and then add the bread flour one cup at a
o heat.
Cut the Lebanese Pita Dough into 12 pieces
f baking.).
WHOLE WHEAT BREAD - (Basic Recipe).
Follow
Heat a little olive oil in a pan and fry the pita bread until crispy.
Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
Add the dressing to the salad and serve straight away.
Preheat the oven to 350\u00b0F. Brush both sides of bread with a little of the oil. Place bread on a baking pan. Bake 5 mins each side, or until golden and crisp. Set aside to cool.
Mix tuna, chickpeas, tomatoes, cucumber, onion, mint, parsley and lemon peel in a large bowl. Whisk lemon juice and remaining oil in a small bowl. Season. Drizzle over salad. Toss to combine.
Break bread into pieces. Add to salad; toss to combine. Serve with lemon wedges.
To make the dukkah, heat a large frying pan over medium heat. Add sesame seeds and spices. Cook, stirring, for 2-3 mins, until toasted and fragrant. Remove from heat. Add nuts, sea salt flakes and black pepper. Set aside.
Cook eggs in boiling water for 3-4 mins. Cool under cold running water. Peel and set aside.
Combine artichokes, parsley, onion, lemon juice and oil. Season to taste. Roll eggs in dukkah then slice in 1/2. Serve over salad, drizzled with olive oil, and Lebanese bread on the side.
he tomato sauce evenly over bread rounds and top with par
cup Parmesan and the bread crumps. Sprinkle the mixture evenly