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Faire_Trade_Lebanon
Recipe ideas
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  • Our History
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  • Our Recipes
    • Appetisers
    • Starters
    • Main Courses
    • Desserts
    • New Recipes
    • Seasonal Recipes
  • Our Commitments
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Our recipes

Appetisers

Chili-Seasoned Potato Wedges
Refreshing Mulberry Drink
Refreshing Rose Drink
Mulberry Gin Cocktail
Detox Water: Strawberry, Lemon and Rose Water
Salami and Pickles Skewers
Hummus & Turkey in Oat Bread
Rosé Wine Cocktail with Rose Syrup
Labne bi Toum - Labne Dip with Garlic

Starters

Hummus Avocado Toasts
Akkoub, Freekeh & Chickpeas Salad
Freekeh Salad
Oriental Carrot Salad
White Bean Salad with Honey Mustard Dressing
Chickpea Salad with Apple Vinegar Dressing
Lentil Salad with Pomegranate Molasses
Warak Arish bi Zeit – Stuffed Meatless Vines Leaves
Goat Labne Salad Recipe
Fatoush Salad
Baba Ghanouj - Eggplant Dip
Hummus - Chickpeas Dip
Keshek Green Salad "Maayke"
Lebanese Tabboule
Kishk Soup with Garlic

Main Courses

Freekeh with Meat
Freekeh with Tomato & Cumin
Freekeh With Tomato Sauce
Beans & Meat Stew with Rice (“Fasoulya w Riz”)
Creamy Tortellini Pasta with Sundried Tomatoes
Kechek Soup with Kebbe
Kechek Soup with Tomato Duo
Lentil Soup
Bemyieh w Riz
Shish Barak
Burghol wa banadoura
Grilled Steak with "fleur de sel"
Bulgur Curry

Desserts

Carrot Cake with Carob Molasses
Tahini and Chocolate Cookies
Lebanese Rice Pudding (“Riz Bi Haleeb”)
Galette des Rois (King Cake) with Orange Blossom Water
Bitter Orange Peels in Chocolate
Molasses & Cinnamon Biscuits
Carob Molasses & Tahini Classic Dip
Honey & Banana Wrap
Meghleh
Mouhalabieh Recipe
Carob Molasses Sfouf

New Recipes

Rosewater Gin & Tonic
Meat Kibbe

Seasonal Recipes

Signature Lebanese Lemonade
Pastafrola
Beans & Meat Stew with Rice (“Fasoulya w Riz”)
Preparation
120
min
Difficulty
3
Portion
5
Ingredients

  • 2 cups of dried beans
  • 1/3 cup of olive oil
  • 1 large thinly chopped onion (or 2 medium-sized)
  • 6 thinly cut cloves of garlic
  • 500g of beef meat chunks
  • 2 cinnamon sticks
  • 2 cloves
  • 1 tablespoon of ground cinnamon
  • 1 tablespoon of salt (or more depending on final taste)
  • 1 tablespoon of ground black pepper (or more depending on final taste)
  • 1 tablespoon of Lebanese 7-spice mixture (grated nutmeg, ground coriander, ground ginger, ground cinnamon, ground black pepper, ground cinnamon, ground cloves)
  • 4 cups of hot water
  • 5 tablespoons of “Terroirs du Liban” tomato paste


Preparation

  • Rinse then soak beans in triple their volume of water overnight (or for about 6 hours before cooking them).
  • In large pot: heat olive oil on medium temperature, then add chopped onion and diced garlic, stir for 10 minutes.
  • Raise temperature then add meat chunks, stir every 2 minutes until all pieces are brown (about 6 to 8 minutes).
  • Add spices over meat (ground cinnamon, ground pepper, salt, 7 spices mix and cinnamon sticks).
  • Add 4 cups of hot water and let boil for 2 minutes on high heat then lower heat and close lid; cook for at least 2 hours.
  • After an hour has passed, start cooking the beans in parallel: rinse them again from their water and place them in medium-sized pot with triple their volume of water and a little salt.
  • Bring beans to a boil then close lid and cook for 60 to 80 minutes on low heat (while checking on them regularly until cooked, once they are well cooked they smash easily between fingers).
  • Once the meat has cooked long enough, remove the cinnamon sticks and the cloves, then add the cooked beans and their water over the meat (do not throw away any of the liquids).
  • Add over them the tomato paste and let simmer for 20 more minutes on medium heat.
  • Meanwhile, prepare some rice to serve along the bean meal.
  • Note: 7-spice mixture is not mandatory but it is essential to the meal taste; if removed, we can compensate with more ground cinnamon, black pepper and salt depending on final taste. Sold in Mediterranean shops, it tastes great with meat stews.

Appetisers

Chili-Seasoned Potato Wedges
Refreshing Mulberry Drink
Refreshing Rose Drink
Mulberry Gin Cocktail
Detox Water: Strawberry, Lemon and Rose Water
Salami and Pickles Skewers
Hummus & Turkey in Oat Bread
Rosé Wine Cocktail with Rose Syrup
Labne bi Toum - Labne Dip with Garlic

Starters

Hummus Avocado Toasts
Akkoub, Freekeh & Chickpeas Salad
Freekeh Salad
Oriental Carrot Salad
White Bean Salad with Honey Mustard Dressing
Chickpea Salad with Apple Vinegar Dressing
Lentil Salad with Pomegranate Molasses
Warak Arish bi Zeit – Stuffed Meatless Vines Leaves
Goat Labne Salad Recipe
Fatoush Salad
Baba Ghanouj - Eggplant Dip
Hummus - Chickpeas Dip
Keshek Green Salad "Maayke"
Lebanese Tabboule
Kishk Soup with Garlic

Main Courses

Freekeh with Meat
Freekeh with Tomato & Cumin
Freekeh With Tomato Sauce
Beans & Meat Stew with Rice (“Fasoulya w Riz”)
Creamy Tortellini Pasta with Sundried Tomatoes
Kechek Soup with Kebbe
Kechek Soup with Tomato Duo
Lentil Soup
Bemyieh w Riz
Shish Barak
Burghol wa banadoura
Grilled Steak with "fleur de sel"
Bulgur Curry

Desserts

Carrot Cake with Carob Molasses
Tahini and Chocolate Cookies
Lebanese Rice Pudding (“Riz Bi Haleeb”)
Galette des Rois (King Cake) with Orange Blossom Water
Bitter Orange Peels in Chocolate
Molasses & Cinnamon Biscuits
Carob Molasses & Tahini Classic Dip
Honey & Banana Wrap
Meghleh
Mouhalabieh Recipe
Carob Molasses Sfouf

New Recipes

Rosewater Gin & Tonic
Meat Kibbe

Seasonal Recipes

Signature Lebanese Lemonade
Pastafrola

Our History

Our Products

  • Olives & oils
  • Spices & Condiments
  • Distillates
  • Grains & pulses
  • Ready to eat
  • Snacks
  • Spreads
  • Fruit Syrups
  • Seasonal & fresh produce
  • Wine
  • Traditional soaps

Our Recipes

  • Appetisers
  • Starters
  • Main Courses
  • Desserts
  • New Recipes
  • Seasonal Recipes

Our Commitments

News

Find us

Terms and Conditions

Hourani center, RDC,
Facing Mekhitaristes school, Hazmieh, LEBANON

Tel/Fax: +961 5 952 153
Mob: +961 71 783444
BP: 45-249
Email:info@terroirsduliban.com




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