Posts Tagged With: Lebanese

Roasted Mediterranean Vegetable Rice – Lebanese Style

Posted on September 11, 2018 by leroy watson

A simple, stand out dish to spice up your autumn

This is a real centre piece dish which is simple to make and packed with big flavours and colours. This recipe will add a little warming spice and vibrancy to your autumn cooking.

You may not have roasted, or baked, rice before, but it’s an easy way of getting really intense flavours into a rice dish. This is a great base for all kinds of variations, I made it Lebanese, down to the fresh spices I had; bharat, za’atar and sumac, but you could easily make it Moroccan, Italian, Indian, even Spanish, whatever spices and herbs you prefer. The technique is the same, highly untraditional, but tasty non-the-less.

You could say that this is a Lebanese Paella, but maybe that’s pushing things. I have a feeling I’d upset many of my Spanish friends and readers. Paella is a passionate subject!

I’ve never had a dish like this in Lebanon, I know there are a load of rice dishes, but I’ve not tried a baked rice one. I do love a Maqluba though, here’s my recipe from a few years ago Maqluba with Roasted Pepper, Aubergine and Almond.

This was cooked when we were in Spain, so I was making Paellas regularly, mainly because I love them dearly. They are great cooked on a hob in a traditional Paella dish and in the oven, a little variation cannot be bad. I think nailing a paella is important, get one paella that you know and love and your quality of life increases dramatically. Paella is such a satisfying dish, a dazzling centre piece and like I said, is pretty easy when you know how. Practice + a little know how = yums!

Big on flavours and colours.

A baked rice dish goes well on a sunny day, but I think they’re even better in autumn and winter time, when the toasted, roasted, aromatic flavours of this dish really come into their own. There are many layers of flavours and textures, to me, this is what makes vegan cooking awesome. I was talking at the weekend at Ludlow Food Festival, to a tent full of meat eaters, about the very same thing. Most agreed that they’d eat vegan/ plant-based food if it was tasty without any qualms. It’s all about unlocking the deep and stunning flavours in plant-based food. This dish is like a key. Meat eaters will love it, something you can cook for your family or a group of friends, and all will leave satisfied.

CRUSTS

Crusts. They taste good. They’re like a concentrated version of the rest of the dish. The crispy, dark best bit. Many cultures agree with me, those who know a thing or two about cooking rice, I’m thinking Iran and Spain in particular. The crust has a special name and is the prized part of the dish, handed to the most deserving person and polished off with relish. Don’t fear a crust on this dish. It’s a good thing. Scrape it off and serve it as a crispy topping. Of course the art is to discern between a crust and a layer of burnt food. It’s a skill best learned through practice and a keen sense of smell. You can also peek a little when the rice is cooking.

Rice is a source of carbs, which is a good thing. They keep us ticking over. Nothing wrong with a nice plate of carb rich bits like rice mixed with plenty of fresh veggies and legumes in our opinion. They give us the energy to swim and run around. Using brown rice here would make the dish even healthier, slow release carbs, long lasting energy.

I love this dish served with hummus or tangy labeh (yoghurt or sour cream would also be ace), a crisp green leaf salad and some lemon wedges. Maybe even a sprinkle more za’atar and bharat. Now that’s getting my taste buds excited. In fact anything which combines the Lebanese flavour trinity of bharat, za’atar and sumac is exhilarating food. If you haven’t tried these together in a dish, I highly recommend you pop down to the shops and get some. They are widely available. A nice idea is to toast some flatbread/ pitta, drizzle with olive oil and sprinkle over these spices/ herbs. Instant Lebanese toast! Serve with chopped tomatoes and cucumber, a nice breakfast there.

Shall we call this a Lebanese Paella? Controversial.

If you’re interested in my travels around Lebanon last year, here are a couple of blog posts:

Seeking Falafel Perfection in Lebanon

I Ate Lebanon!

Or just click on the recipes header (above) for a selection of Lebanese recipes. Surely one of my favourite cuisines with so many vegan options.

If you like this recipe, please let us know. If you make this recipe, maybe you’d like to share a picture over on our Facebook cooking group, click here. Lots of vegan cooks with positive outlooks over there doing amazing things with vegetables. Feel free to share this recipe far and wide!

Happy cooking!!

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Recipe Notes

Top this dish with any veg that is looking good. Autumn is here in the UK, we are spoilt for choice. I used Med Veg because I was in Spain. If I cooked it here I may top this with ingredients like red cabbage, more onions, wild mushrooms, carrots or squash. My point is, feel free to play. Let us know about your amazing creations in the comments below.

Don’t have bharat, use another spice mix like garam masala or ras el hanout.

Don’t have za’atar, use dried thyme with a few sesame seeds mixed in.

Don’t have sumac, leave it out. When you serve this dish with lemon wedges, it adds the citrus kick we need.

Lemon wedges. Yes, I do serve everything with lemon wedges! It adds a lovely citrus lift to this dish.

You can use any type of shallow oven dish.

This dish will vary, mainly depending on the type of rice and dish used. Check after 25 minutes, most of the liquid should have evaporated, remember, the rice will soak up a little liquid when you leave it to rest.

Roasted Mediterranean Vegetable Rice – Lebanese Style

Roasted Mediterranean Vegetable Rice – Lebanese Style

The Bits – For 6

400g short grain rice (risotto or paella rice works well)

50g green/ brown lentils

1 tbs cooking oil

1 tbs cumin seeds

2 medium onions (sliced)

4 large cloves garlic (sliced)

2 tbs bharat – spice mix

2 tbs za’atar

2 teas salt

650 ml light vegetable stock or hot water

400 ml tomato passatta

1 big red pepper (sliced)

1 small aubergine (sliced)

1-2 tbs olive oil

Toppings

Toasted walnuts/ almonds

Za’atar and sumac

Chopped fresh parsley

Serve

Lemon wedges

Hummus or vegan labneh

Do It

Wash and rinse your rice and lentils with plenty of cold water. Drain well.

Preheat oven to 225oC. Place in your shallow oven dish to warm.

In a large frying pan on medium high heat, add the oil and when warm the cumin seeds. Fry them for 30 seconds and then add the onions and 1 teaspoon of salt. Cook for 12-15 minutes, until nicely golden and caramelised. Add the bharat spices, garlic and za’atar, stir and fry for a minute then pour in the passatta and 1 teas more of salt. Simmer and stir for a couple of minutes. Now mix in the rice and lentils and then vegetable stock, stir well to combine.

Pour the rice mix into your warm, not hot, oven dish. Level it out with a spoon and scatter over the aubergine and peppers and gently press them down with your hand, until they’re roughly half submerged in the stock.

Place your dish in the oven for 30-35 minutes. Check after 25 minutes and drizzle over a little more olive oil to help the vegetables caramelise and add richness.

Once cooked, cover and set aside for 5-10 minutes to cool a little. Then sprinkle over parsley, more spices and toasted nuts. Best served as suggested, with hummus/ labneh and a crisp salad.

Foodie Fact

Aubergine is a superhero of the veg world. Have you tried cooking an aubergine on an open flame until charred. When peeled, the aubergine is smoky and delicious, ready for traditional dishes like Babaganoush, but also makes an amazing burger filling or pizza topping.

Nutrition wise, aubergines are not exactly outstanding. They do contain some fibre, vitamin B1 and minerals like copper and manganese, there are some cool chemicals in the black skin that are really good for us.

Categories: Autumn, gluten-free, healthy, Healthy Eating, photography, plant-based, Recipes, Travel, Vegan | Tags: cooking, Lebanese, Lebanon, recipe | 3 Comments

Aubergine & Fava Bean Fatteh, Tahini Yoghurt & Pine Nuts – Lebanese Party Food!

Posted on March 2, 2018 by leroy watson

I love this dish! This is party food really, or the best snack you’ve ever encountered. I can see this on a big platter being tucked in by curious guests soon to be tongue tied in a good way. There are so many flavours and textures layered up here and they all work perfectly together. I was lucky to eat Fatteh loads on my recent Lebanon trip.

We could easily call this ‘Fatteh Al-Betenjane’ – Aubergine Fatteh. Fatteh (or fette) is named after the bread really, crushed or crumbled underneath or on top, but the highlight is the flavourful beans and all the accompaniments.

It has been said that this dish is like a Levantine Nachos, it’s not far off really, but with the sheer combination of delightful flavours and pine nuts, one of my favourites, Fatteh is way ahead of nachos in the BHK. Apologies Mexico.

I ate this dish quite a bit last year in my Lebanon trip. More of that (with pics):

Seeking falafel perfection in Lebanon and making the dream falafel wrap

I Ate Lebanon! – My experience of vegan Lebanese cuisine

Msabaha – Lebanese Chickpeas (A new twist on hummus)

Fatteh is a classic dish in Lebanon and is especially popular in the Northern City of Tripoli, which was probably the best place I ate in Lebanon (but it was very close in many respects). Lebanon is one of the best countries for plant-based wandering. Have you been?

Tripoli is a city little visited by tourists, but if you’re ever in the area, try the Fatteh. It is a dish that changes from region to region, country to country, so you’ll never grow tired of your Fatteh, although most variations contain meat unfortunately.

In Egypt it is eaten as a feast during Ramadan or to celebrate a woman’s first pregnancy. Like I said, its party food, a celebration on plate. Sometimes fatteh is even eaten as a breakfast, lucky people. Wow!

Fava beans you’ll find mainly dried, especially in World/ Asian food shops. If you’re lucky to live near a Middle Eastern shop, you’re sorted. You should be able to track things like Za’atar, Sumac, Tahini and Pomegranate Molasses down in supermarkets etc.

Fava beans are very popular in Middle Eastern cooking and you may have tried Ful or Ful Medames, which is a real staple. I love the flavour of fava beans cooked like this, rich, deep and full flavoured. We love cooking with Fava Beans, we’ve used Hodemdod’s Split Fava Beans to make this Yellow Thai Curry with Squash and also used Hodmedod’s dried fava beans here. This what they look like. Hodmedods are all organic and grown in the UK so we love ’em!

Recipe Notes

If you can’t track down fava beans, you could use chickpeas or red kidney beans. Black beans may also be nice.

No za’atar in the house? Go for dried mint or thyme, of both mixed together.

Short of sumac? A drizzle of pomegranate molasses or lemon zest would be nice.

You can serve this dish cold, but I much prefer the beans and pitta warm.

I used carrots here, but for an extra special touch, sprinkle over some pomegranate arils.

Gluten-free option, just go for gluten-free flatbreads/ pittas.

Aubergine & Fava Bean Fatteh, Tahini Yoghurt & Pine Nuts – Lebanese Party Food!

The Bits – For 2 main course/ 4 starters

1 small onion (finely diced)

4 cloves garlic (peeled and finely sliced)

1 medium aubergine (cut into small cubes)

1 1/2 tbs cooking oil

500g fava beans (cooked)

1 teas salt

Black pepper

2 1/2 teas ground cumin

2 teas paprika

1/2 teas cinnamon

300ml bean cooking juices/ light vegetable stock

2 tbs pomegranate molasses

Tahini yoghurt

150g soya yoghurt (unsweetened)

4 tbs tahini

1-2 tbs pomegranate molasses

Large pinch salt (to taste)

Topping

2-3 gluten-free pittas (cut into thin strips)

1/2 handful fresh mint (finely chopped)

1/2 handful grated carrot or pomegranate arils

3 tbs pine nuts (toasted)

Sprinkles of Sumac/ Za’atar

Do It

Preheat an oven to 200oC, toss the pitta in a little oil, spread out onto a baking tray and pop in the oven for 10 minutes until they are crisp. Set aside. The pine nuts can also be cooked on the baking tray, in the oven, check them every 5 minutes, they will burn easily.

In a large frying pan, heat of medium high heat and add the oil. Fry the onion for 1o minutes, until golden brown, add the aubergine and salt, cook for a further 8-10 minutes until the aubergine is slightly caramelised.

Add the garlic, fry for a minute before adding the spices, adding a good amount of black pepper, stir them in and let them cook for just 30 seconds. Enjoy the spicy aroma!! Now for the beans and bean cooking stock and pomegranate molasses, stir, cover and simmer gently for 15 minutes. Check the seasoning.

For the yoghurt, mix all the bits together in a bowl.

Serve the beans on a small plate/ shallow bowl, top with tahini yoghurt, scatter with pine nuts and pitta slices, then fresh mint, grated carrot, topped with sprinkles of sumac and za’atar.

Foodie Fact

Fava beans are broad beans, normally bought dried. They are low in fat and full of protein and fibre, with good levels of folate, thaimin and minerals like manganese, copper, phosphorous, iron and magnesium.

Categories: gluten-free, healthy, Nutrition, photography, plant-based, Recipes, Side Dish, Snacks and Inbetweens, Travel, Vegan | Tags: fava beans, Lebanese, Middle Eastern, vegan recipes | 12 Comments

Seeking falafel perfection in Lebanon and making the dream falafel wrap

Posted on August 10, 2017 by leroy watson

I had a falafel recently in Newcastle which was less than incredible. The falafel was only discernible from the bread by a shift in colour, in fact, it was actually drier than the thick, stale bread. Both were only slightly more appetising than the rough paper they were wrapped in. It had no sauce whatsoever. Bit of iceberg lettuce. ‘What’s going on!!’

A Turkish man made it for me, which made it even more hard to deal with. But then the dawning came, there are no falafels in Turkey. Why should he have known his way around this potential exquisite combination of simple deliciousness. (I might add, this place does the best veg kofta and mezze’s in the North East.) It’s like asking a Geordie to make the perfect momo……. Sometimes, to truly understand something, we’ve got to go back to the source(ish).

Having not long returned from Lebanon, this entire experience was a taste bud trauma. I decided to go home and look at my travel pictures, remind myself about the real deal, sate my hunger by the sheer tastiness of my memories of wandering around Lebanon, from falafel shop to falafel kiosk. I got so excited, and into it, I wrote this.

I had just over a week in Lebanon, it’s not a massive country, but it is well stuffed with chickpeas. People love them, as do I. Hummus, Mshbaha (creamy – recipe here), Fattet (stew) or even just a straight up bowl of warm chickpeas in their broth with a pile of flatbread and liberal sprinklings of intense cumin.

What I saw from my little Lebanese window was that no country worships the chickpea like Lebanon. So mashing it up and deep frying it sounded like a great idea I’m sure. I stand close to my assertion that anything deep fried, crispy and light, will taste great. There is something primal when we bite into it and get the CRUNCH. Even though, most of us now feel it naughty to munch on these deep fried globes of happiness, we still get a kick out of them. You can bake them for slightly healthier results, but when in Beirut…..

Falafels, bar the frying bit, are actually highly nutritious. Packed with fibre, complex carbs and protein, they even have loads of minerals, high in iron for example and don’t get me started on the manganese content. Through the roof!! When you lather them in tahini, veggies, fresh herbs and a wholesome wrap, we doing alright there. In so many ways.

A VERY BRIEF HISTORY OF FALAFEL

Are you new to falafels? Have you been living in very big, deep, dark cave? )If so, welcome. They’re deep fried dough balls really.) Less exotic and sounding less appetising, but essentially, honest. It is normally made with chickpea or fava bean (see my recipe for Egyptian falafels here) or sometimes both. Add to that some herbs and spices and a normally healthy fistful of breadcrumbs and we’re getting there. The best dishes, the ones we eat and enjoy most often, are normally simple. No falafel is an island, it needs it’s gang of accompaniments to shine (see below for the perfect crew).

Strangely, falafel actually means ‘pepper’ (plural of) which somehow means ‘little balls’. In Egyptian Arabic it means, ‘a little bit of food’. It is popular across the Middle East, and now the world. Originally (possibly) it was the Coptic Christians in Egypt who came up with falafels to keep them sated during Lent. I’d just like to say that I live in Wales, halfway up a mountain and feel ill-equipped to deal with a full-on falafel debate. I just know that they’re not from Wales.

It has been said that the Pharoahs enjoyed nibbling falafels, but this is hard to prove, but nice to imagine. Pyramids, falafel wrap stands…… In fact, you’ll find McFalafels in McDonalds all over Egypt. Make of that what you will.

Some of the guys working in the falafel wrap joints are like an F1 pit crew. Your falafel is ordered, with special requirements taken note of (almost everyone has their own little wrap quirk) and wrapped in such a rush of energy and precision, sprinkle and roll. It’s exhilarating. These folk know their moves! It goes; whack, whack, sprinkle, scatter, squirt, another scatter, roll, wrap, wrap, twist, launch at customer. A fine art I’d say. Not just the flavour going on here, its the buzz of watching a master at work.

FALAFEL GEEK CORNER

The current world record falafel wrap was 74.75 kgs, made in Amman, Jordan. How they fried it, is interesting to think about. When I checked out ‘world largest falafel ball’, here is what I got (350 lites of vegetable oil and fed 600 people!!):

You can eat falafels for breakfast, lunch and dinner, I’m not recommending it as a balanced diet, but if you’re in Beirut, it seems like a great idea. As we can see, not all falafels are created equal, there are a few rules that I gleaned from friendly Lebanese cooks and falafel aficionados, here are their teachings,

THE DREAM FALAFEL WRAP (LEBANESE EDITION)

Is light on bread, a pitta cut in half thickness wise. Some pickles (pink turnip is nice), some tarator (basic tahini sauce), a few squashed falafels, tomato and lettuce, fresh mint, sometimes parsley, served with some long green pickled chillies. That’s basically it! Simple as and normally quite small. Generally costing around £1.

One of my favourite falafel was eaten beside Baalbek (see this ‘I Ate Lebanon’ post) and served by Ali, the ‘King of Falafels’. A well named man. He was a super star. Baalbek is close to the border with Syria and my journey took a few minibuses, the last one filled with Lebanese army, to get there. Zero tourists, I had the place to myself, the carvings of Cleopatra and the well preserved temple to Dionysus were real treats. After walking around in the baking sun, this falafel was well needed.

So a recap, in Lebanon, this is the low down on the perfect falafel wrap:

Thin flat bread, most are cut in half.
Not massive, 3-4 falafels, 12 inches long. A snack.
Light and crisp falafels
Pickles. Check out those intense pink turnip pickles!!
A little tomato and lettuce.
A good spoonful of creamy tahini sauce
Mint leaves, always fresh mint leaves.
Served with pickled green chillies (just a little spicy)

That’s it! Simply amazing!!

BEST FALAFEL WRAP IN LEBANON….

Ali was pipped by, I’m not sure I should even mention this out loud. Can you keep a secret? (Whisper)…..There is a place, just up the road from Falafel Sayhoun, near the souks of Beirut……sorry…I’ve said enough. Friends in Beirut would never forgive me, if you’re planning a visit, get in touch and I’ll give you the directions. There is no sign or door, it’s that good! (Whisper over).

There is something perfectly balanced about it, a falafel wrap or mezze plate gives a sweep of nutritional boosts and most of all, it’s delicious and ticks all the boxes in and around our palate.

Some things will never get old and maybe just keep getting better! As the world seems to get increasingly complex, simple pleasures are all the more important. I felt so lucky to be able to enjoy one of my favourite street feasts with some awesome people in a country that is head over heels for food.

Falafel lovers footnote:

Of course, Lebanon is not the only country where you can feast of falalels! What’s your favourite place for falafels?……

Categories: photography, plant-based, Snacks and Inbetweens, Travel, Vegan, veganism | Tags: beirut, falafel, food, Lebanese, Lebanon, traveling, travelling | 2 Comments

Vegan Lebanon! – My experience of Lebanese cuisine

Posted on August 3, 2017 by leroy watson

I am very lucky to travel so much in my life. It’s basically called ‘not having kids’ according to many of my friends. The freedom to jump around the world and feast like a happy herbivore.

I’d always wanted to eat my way around Lebanon and learn more about this incredible country. I took the opportunity to stop in Beirut, as I headed back West from India earlier in the year. I had a unique experience, flying to Ethiopia before heading up into the Middle East. The views of Ethiopia from the plane window left me wanting to see more, and maybe a bit closer.

I was not disappointed by Lebanon in anyway, it’s a small country with a big heart and packs in some incredible sites and flavours for the curious and slightly intrepid traveller sort. There are fascinating places here which see very little tourism. But let’s start with the food….

MEZZA – LEBANON ON A (LITTLE) PLATE

Mezza (mezze/ tapas in the Middle East) was my main fuel for belly and tastebuds. Wow! Mezza in Lebanon made tables groan and filled me with a rainbow of colours and flavours.

Things like Baba Ganoush (Baba Ganouj sometimes), radiant salads, Ful (gorgeous, soft and rich fava beans), loads of pickled veggies, of course, gallons of creamy, sumptuous hummus (I’m not going over the top there), and falafels. Falafels, then falafels and more falafels. I ate piles of those delicious crispy lumps. Mainly in a wrap. I could have done a falafel recipe, but truth is, there no different to the gazillion that are out there now. They are light and cripsy and in one of Lebanon’s most famous falafel places, Falafel Sayhoun, they are heavy on the black pepper. A bit of a surprise. I’ll write more about falafels soon.

I’m a vegan, falafels make up a large part of my dining out diet. Therefore, I probably eat as many falafels per year as your average Lebanese person. I was in good company.

EATING LEBANON

My style is cheap. What to do! I love to travel which means that expensive restaurants are off the menu. I’m fine with that. I seek the best food in the street, down alleys, from little windows and stands, in peoples homes and local restaurants. Basically, the food everyone is eating. the culinary pulse of a place. Cutting edge is great, but I like to go straight to the heart first. I’m very rarely disappointed. I have no interest in decor if the food is bang on.

What we have here are a selection of vegan Lebanese staples. There is one vegan/ vegetarian restaurant in Beirut, but really, the Lebanese cuisine is vegan friendly, there’s a falafel joint on every corner and thats just the beginning. You’ll pick up a fresh juice without any problems, juice bars are all over the place. Plus, there are loads of shops selling nuts, seeds and Turkish delight (normally vegan). Ideal travel snacks when you’re wandering around in search of interesting nooks of cities and towns. Maybe you’re a hiker? Perfect.

One difficulty about ordering/ writing about Lebanese food is that it’s such a diverse place, with bags of culture/ influences, the names and spellings for many dishes seem quite fluid. But here goes, many of which are lifted from scribbles in my notebook.

WHAT I ATE – VEGAN LEBANON

Where to begin? Stuffed vine leaves. Mujadara (rice and lentils – recipe in ‘Peace & Parsnips‘) normally with a tomato sauce, Manouche (see below – like a massive, thin pancake, stuffed with punchy za’atar and loads of olive oil, although fillings vary). What else……sumac was there……..

I really enjoyed the veggie version of Fasoulya Hammanieh, a really rich bean stew which loved warm flat bread. The chickpea is a hero in these parts. I ordered an interesting sounding dish one night and what turned up was just a bowl of chickpeas in their cooking broth with a pinch of cumin on top. Basic, but was really tasty. The cumin, wow, potent stuff.

It goes without saying that the hummus is incredible, creamy and rich. I wrote about hummus recently. The tahini is also, as expected, next level plant-based creaminess. You might know by now, and I not shy to say, tahini is probably my favourite thing in the world. Taking a fried courgette/ aubergine and introducing it to a light tahini sauce is a beautiful act.

I did not manage to find any veggie Kibbeh, which was a shame, but there was enough to keep me occupied. I enjoyed Makdous, bigger aubergine pickles stuffed with nuts. Shades a pickled onion. Batata Harra were a constant source of yum, baked or fried potatoes with a spicy, more-ish coating. Spoon them in with hummus and pickle and again, we’re going somewhere nice for a while.

If you are Lebanese, or just know, what is the difference between Baba Ganouj and Mutabal? Smoking?

You can eat awesome food late in Lebanon. Shakshuka (which was basically chips with tomato sauce and herbs, surprising), creamy rich hummus and a Lebanese beer.

LEBANON LOVES FOOD (AND DRINK)!

Lebanese people LOVE eating and many Lebanese dishes can be traced back thousands of years. If it ain’t broke….. Most restaurants and houses I visited had large groups of people sat around lots of dishes of food, drinking sometimes beer, wine or coffee and taking their time. Maybe its the Mediterranean that does this to us. Slows things down, makes us enjoy the good things in life a little more.

Lebanese beer and wine is very good quality, I didn’t know much about it before, but some of the central valleys in Lebanon are making great wines and not too expensive. Arak is popular, an aniseed alcohol which can also be good quality, but is normally proper rocket fuel.

When you drink, you eat. I like that. In the little, bespoke style bars of Beirut, I regularly got a little tray or bowl of something with my drink. A nice touch, especially when you see the price of the drinks!!

LEBANESE COFFEE

Tea and coffee are not such a big deal in Lebanon. At least in public. Unlike Egypt and Turkey and other Middle Eastern countries I’ve visited, there are not many tea shops or cafes. I was told that people tend to drink tea in their homes and Lebanese coffee (Ahweh) is served in the Greek/ Balkan etc style of finely ground (Turkish grind), boiled in a little vessel and served in small, espresso size cups. It’s robust. The resulting coffee is strong, sometimes flavoured with things like cardamom, and leaves that tell-tale sludge at the bottom of your cup.

DESSERT

I didn’t actually sample many Lebanese desserts. Most were dairy based and I was happy with the ubiquitous fruit, I was also normally stuffed from the meals and all that flatbread. Halva, the nutty types, are normally vegan, but I find them overly sweet. I like a little nibble though and it is delicious. Of course, the tahini variety is a favourite.

BEIRUT

Is set on the Mediterranean coast and was not long ago, a cosmopolitan city influenced by the French, attracting tourists from around the world with stunning architecture. It is one of the oldest cities on earth. Beirut has had it’s problems, you probably know all about them. Basically destroyed by the recent civil war it is a city being rebuilt, pockets of nightlife, galleries, museums are springing up amidst the ongoing problems. In parts of Beirut, you could be in places like soho, tiny bars and lots of well heeled trendy sorts hanging out drinking cocktails. I stayed in a wonderful hostel in the centre of a well-to-do corner of the city, plush in parts, a place teeming with offices, restaurants and the occasional hummer.

The hostel has a sprawling, open air restaurants downstairs, serving excellent, inexpensive food, with regular live Arabic bands. It was a buzzing place, never dull and the staff were incredible. Saifi Urban Gardens.

Beirut is good for a couple of days looking around and then serves best as a base for travelling around Lebanon, only a few hours on a bus will take you to any corner of the country. Most people staying at the hostel, which is a real hub, were students of Arabic. They did not seem to travel around much, citing tensions and security issues, but most local people just said “Go for it, all is cool.” So I did and was rewarded with many memorable experiences.

A RANDOM VEGAN POKE

Mar Mikael and Gemmayze are where the richer, trendy sorts hang out and there is a thriving bar and cafe culture in these areas, not to mention a diverse restaurant scene. Over the road from my hostel, I bumped into a chef who showed me around his new restaurant, the theme is Poke (pronounced with an accent on the ‘e’, like ‘Ole!’). Have you heard of it? A concept he picked up in Hawaii, mainly seafood and veggies in a bowl. Food that looks outrageously beautiful and he made me a special plant-based bowl. It was dark, no pic. It was interesting to be eating Hawaiian in Beirut.

Poke, Buddha bowls, whatever you want to call them, a very nice way of presenting a variety of foods and punchy flavours. Don’t mix things up, keep them separate and appreciate each ingredients qualities. I think it makes a nice change. If you’re not familiar with these things, you’re probably not on Pinterest/ Instagram (like me).

Of course, being a vegan traveller you right off the majority of most menus when you move around. But in Lebanon, what is left is so delicious and generally varied, that you would not dream of feeling left out of the moveable feast. I lower my expectations and am normally just happy to get fed. In Lebanon, I revised that, and realised that most Lebanese people love their veggies and pulses.

Lebanese cuisine is well up there with my favourites, being vegan, it’s even a little healthy, all that hummus, tahini, vivid pickles, fresh juices and normally wholemeal flatbread.

Lebanon left a big impression more to come soon……The Perfect Falafel and more travel stories On The Road in Lebanon.

Categories: Healthy Eating, photography, plant-based, Travel, Vegan, veganism | Tags: beirut, food, Lebanese, Lebanon, middle east, tahini, traveling | 14 Comments

Roasted Lebanese Cauliflower with Muhammara (Red Pepper & Walnut Dip)

Posted on December 17, 2015 by leroy watson

Lebanese Roasted Cauliflower with Muhammara (Roasted Red Pepper and Walnut Dip)

There are zillion and one Xmas stylee recipes floating around at the minute, but I would like to take things is a slightly different direction here. All the way to Lebanon!!!

Here’s a little festive taste of the Southern Mediterranean, with plenty of warming spices and a really rich and luxurious dip. This Muhammara recipe is one of my all time favourite dips/ purees and it features in our cookbook. It is an ideal alternative to hummus at this time of year. I love hummus, but a change is always good!

Everyone is roasting cauliflower at the minute and I’m all for it. Roasting brings out the sweetness of the cauliflower and transforms it into something spectacular. Cauliflower is worthy of taking centre stage and in this recipe, with a few adornments, it shines. The spices and pomegranate molasses here really takes it up a few notches.

I would eat this as light lunch around the festive season, when you have maybe gone overboard the day before, and it is nice and easy to get together yet bursting with vibrant flavours.

As close as Jane got to a swim (the Med’s a bit chilly in winter), El Mojon, Spain

Jane and I are not long back from Spain, where we had a magnificent time by the beaches and mountains of Murcia. Regular Beach House readers will know that its one of our favourite spots in the world and we return their regularly. You will also notice, by the beaming sunshine, that this dish was cooked in sunny Espana. My parents own a little house out there and I’ve lived and worked over there so its just like going home really. Our Spanish lingo is improving and we seem to do a load more socialising over there than we do in Wales, something to do with the free-flowing tapas and wine no doubt.

Our local watering hole. A well (pozo) near our house. Murica, Spa

WHAT TO DO WITH POMEGRANATE MOLASSES?

I know that Pomegranate Molasses may not be top of your Christmas/shopping list this week, but it is a brilliant addition to your cupboards. It can be used to jazz up roasted roots and veggies, as it does in this recipe. It has a lovely sweet and sour flavour (think cranberries) and is high in sugar, meaning it adds to the caramelised effect we all know and love in roasted roots et al.

It can also be a wonderful sub for citrus in dressings and adds richness and depth to stews, dips (see below) and soups. Have a play with it! We also like it drizzled on bread or mixed with tahini to make a delicious spread for toast or even stir it into hot or fizzy water for a refreshing drink.

Pomegranate Molasses is something that is used so frequently in countries like Lebanon and Turkey, where Pomegranate trees are as frequent as oak trees are in Wales. It is an ideal way of preserving gluts of Pomegranates and turning them into something gorgeously versatile. It is basically pomegrantes juice cooked down, way down, until a sticky syrup is formed. You can buy it in Turkey in plastic water bottles by the side of the road. PM is tangy and not overly sweet, unless sugar has been added, check the bottle.

I will be looking at posting a few more festive fav recipes on the blog before the big day. I’ve just roasted a load of chestnuts and they need a home. Any ideas?

There are loads of our holiday snaps over on our Facebook page and I am always sharing tasty things on Twitter.

Sorting out some stunning veggies and fruit down at the Sunday market. Mazarron, Spain

Recipe Notes

When cutting the cauliflower, don’t worry too much about small pieces that break off. These can be kept and used to thicken/ flavour soups, gravies and stews. They can also be sprinkled into salads.

Baharat is a spice mix from the Middle East. You may also like to use garam masala, ras el hanout etc. Spice mixes which include warming spices like cinnamon, cloves, nutmeg etc are perfect.

If you do not have pomegranate molasses, use a squeeze of lemon juice and sweetener of your choice; brown rice syrup, maple syrup etc. This adds that gorgeous sweet and sour finish to the roasted cauliflower.

Fennel seeds are a great addition to many dishes and worth buying. They add a little explosion of that unmistakeable aniseed/ fennel flavour. I understand that they are not a regular ingredient and can be omitted, add a few more cumin seeds if you are fennel-less.

I know Christmas is a super busy time of year, you can buy pre-roasted red peppers in most shops. They are normally jarred and stored in oil. This will save a little time with the Muhammara.

Roasted Lebanese Cauliflower with Muhammara

The Bits – For 4

Roasted Lebanese Cauliflower

1 medium sized cauliflower (cut into 2 inch florets)

2 small onions (cut into 1/8’s)

1 head of garlic (top trimmed off to expose cloves)

1 teas fennel seeds

1 teas cumin seeds

2 tbs olive oil

1 1/2 teas baharat (or other spice mix)

2 teas pomegranate molasses

1/2 teas sea salt

Muhammara (Roasted Red Pepper and Walnut Dip) – Makes 1 small bowlful

2 red peppers

2 tbs olive oil

1 teas chilli flakes

2 slices wholemeal bread (crusts taken off, stale bread works best)

2 big handfuls walnuts

1 1/2 tbs pomegranate molasses (or 1/2 lemon juice)

1 teas unrefined brown sugar or sweetener of choice

1/2 teas smoked paprika

125g firm tofu

1/2 teas sea salt

Garnish

1 handful fresh parsley (chopped)

Big glug extra virgin olive oil

Large pinch of bharat and smoked paprika

Do It

Preheat an oven on high, 240oC.

Start by roasting the peppers for the Muhammara. Rub oil over the peppers and place on a baking tray. Roast for 15-20 minutes, turning them once, until they are slightly blackened and soft. Place in a bowl and cover. Once cooled, cut in half and remove the seeds, peeling off the skin. It should slip off nice and easy.

In a bowl, gently toss the cauliflower, onion and garlic in the oil, cumin seeds, fennel seeds and salt. Scatter over a baking tray and place in the hot oven. Roast for 12 minutes.

Turn all veggies over using a flat spatula (including the head of garlic), there should be some nice caramelised edges forming on the cauli and onions, this is definitely what we want. Even nice, dark charred edges are great for this recipe.

Now sprinkle over the baharat spice and drizzle over the pomegranate molasses, give the tray a little shake and pop back into the hot oven for 10 more minutes roasting, until dark golden and crispy.

While all the roasting is going on, you can make your Muhammara. Place the peppers and all other ingredients in a food processor and blitz until creamy. Check the seasoning and scoop into your most attractive bowl.

Warm a nice big shallow bowl or serving platter and scoop over your cauliflower. The garlic will be nice and soft, just pop the cloves out of their skins and scatter over the dish.

The aroma of this dish is a delight. Spicy!

Serve

Sprinkle a little more Bharat over the cauliflower and finished the Muhammara with a drizzle of delicious olive oil, a sprinkle of paprika and a little freshly chopped parsley.

The Roasted Cauliflower and Muhammara will be delicious with a crisp, green salad and a bowl of olives. In Peace & Parsnips I recommend warm black olives and toasted pitta bread. Pickles of any variety will be a great addition. Now this is really starting to sound like a feast fit for the festive season!

Beach House on the road. The many deserted beaches of Murcia. Aguillas, Spain

Foodie Fact

Pomegranate certainly brightens up this time of year and I much prefer the flavour to cranberries, our festive staple for tanginess and that lovely festive touch of bright red. Pomegranate is packed with vitamins C and K and is also high in calcium and potassium. Pomegranate is also a good source of fibre and will help to keep our heart, digestive and immune system healthy. Perfect food to get us through the dark, winter days.