Vegetarian Meals

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Adas bi Hamod (Chards and Lentil Soup) - عدس بالحامض -

 

Suitable for vegetarians and vegans, it’s so easy to make, healthy and tasty, deliciously flavored with simple ingredients. You can make the soup with the whole Swiss chard or if you like, use the leaves only for the soup and reserve the stalks for another tasty dish (Swiss chard stalks with tahini sauce -( ضلوع السلق بالطحينة او بالطرطور ) Swiss chard is rich in multiple healthy nutrients

INGREDIENTS

½ kg Swiss chard, (sele2 in Arabic سلق), washed thoroughly. Drain excess water, cut off and discard the dirty bottom ends of the stalks, then chop into small strips
1 cup brown Lentils
2 medium Potatoes, peeled and cut into cubes
2 medium Onions, finely sliced
7 to 8 cloves Garlic, peeled and sliced
1 handful of Coriander, chopped الكزبرة
1 tsp Sumac سماق, optional
2 squeezed Lemon juice
1/2 cup Olive Oil
1 tsp Salt
5 cups of Water

METHOD
In a medium-sized casserole, heat the olive oil, fry the onions and garlic until light golden color, then add the potatoes to fry for 3 more minutes. Add the lentils and fry; finally, add the Swiss chard, give the whole thing a good stir for further 2 minutes. Add salt, and cover with water, bring to boil then move to low heat for around 30 minutes until the lentils are cooked well, you can add more water if needed. Add the chopped coriander and cook for another 5 minutes.
Add the lemon juice after removing it from heat.
Taste and adjust if necessary.
Serve hot

SHAKSHOUKA

 

Shakshuka!!  Paprika, Tomatoes with Poached Eggs and Avocado. A healthy Middle Eastern dish, and a popular vegetarian recipe that makes excellent brunch or lunch food!!!

INGREDIENTS

1/4 cup Olive Oil

1 large Yellow Onion (peeled and diced)

I large Bell Pepper (seeded and chopped)

green Onion leaves (chopped)

5 ripe red Tomatoes (chopped)

6 Eggs

1 tsp. mild Chili powder (optional)

1/2 tsp. Cinnamon

1/2 tsp. 7 spices

Salt

Avocado slices (optional)

1 cup crumbled Feta Cheese (optional)

METHOD

Slowly warm the olive oil in a large frying pan, add the chopped onions, and sauté for a few minutes until the onions begin to soften. Add the green pepper, green onions, add salt, and spices. Cook stirring frequently on medium heat until the vegetables have softened.

Add the tomatoes, and cook until the tomato mixture begins to reduce. Adjust the seasoning to your taste.

With a wooden spoon, separate the tomato mixture making space to crack the eggs one at a time directly over the tomato sauce.

Reduce the heat, cover the pan, and cook on low heat until the egg whites are set.

Uncover, and arrange the avocado slices between the eggs. Sprinkle with black pepper.

Scatter the crumbled feta cheese on top.

(If you prefer your Shakshouka egg yolks runnier, let the sauce reduce for a few minutes before cracking the eggs on top and keep the pan uncovered.)

Loubieh bil Zayt

 

Cooking in oil is popular in Lebanon. The combination of tomato with garlic and olive oil is absolutely delicious. Loubieh bi zayt is tasty, healthy, and full of nutrients and it is easy to prepare. This dish can shine as part of a vegetarian meal anytime

INGREDIENTS

1 kg green beans (loubieh baydrieh, is the best loubieh), trimmed and cut into 2-inch length

2 large Onions, finely chopped

10 whole peeled Garlic cloves (do not slice)

4 medium ripe Tomatoes (peeled and sliced)

1 tbsp tomato paste, or 200g Pomi tomato sauce

1 tsp. Salt

1/2 tsp. powder Cinnamon

1/2 tsp. Seven Spices

1/4 cup Olive Oil

INSTRUCTIONS

Wash the green beans well and get them prepared.

In a large saucepan over medium heat, add the olive oil, the chopped onions, and the peeled garlic cloves. Sauté until only lightly golden. Add salt and spices and fry for two minutes to release the flavor before adding the green beans.

Add the green beans and fry before cooking with the sliced tomatoes. Sauté until beans are soft.

Add the sliced tomatoes, tomato paste, and simmer for few minutes to blend with the tomato and become tender. Add water to cover the beans. Once the mixture starts to boil, cover the pan and reduce the heat to low and leave for around 40 minutes till the water comes to the least.

When the beans are tender, remove the lid and turn the heat to medium-high to allow excess liquid to evaporate and the sauce becomes thicker.

Add squeezed lemon if you wish.

Serve at room temperature with pita bread.