Arabic & Middle Eastern Food Restaurants - Lebanon

Arabic & Middle Eastern Food Restaurants in Lebanon - Directory of restaurants and bars in Lebanon

Fashion Bar Beirut
Decorated with sophisticated furnishings, the bar bestows an alluring ambiance of the fashion world, with non-stop FTV broadcast from Paris, on lampshape monitors, modular mirror walls, bar and tvs.

Crepaway Lebanon
One of the pioneers in theme restaurants in Lebanon and franchising into the Middle East.

Libanon Restaurant
Lebanese restaurant in Dusseldorf, Germany. Lebanese food and sweets.

The Chase Restaurant, Lebanon
Restaurant with several branches in Lebanon. Offers a mixed international and Lebanese cuisine, pastries and catering services.

Maroush Lebanese Restaurants
Lebanese restaurant with 11 locations in London, find out more about Maroush, Ranoush Juice and the Beirut Express as well as their new venture, Signor Marco.

WanaEat Food Directory - Lebanon
Online restaurant and food guide for Lebanon.

Circus Restaurant-Bar
Restaurant and bar in Lebanon offering fusion cuisine. They feature live shows as well.

Monte Alberto Restaurants
The Monte Alberto hotel and resort offers a variety of dining restaurants and entertainment halls, including a rotating restaurant, winter and summer terraces, cafe, ourzal and wedding palladium.
Ishbilia Lebanese Restaurant
Lebanese restaurant in Knightsbridge. Information on location, menu, events and booking.

Casper and Gambini's
Coffee house and restaurant providing a variety of meals and drinks from international cuisines.

Awtar Restaurant
Lebanese restaurant with branches in Beirut and Kesrwan. Offers a variety of Lebanese and International cuisine. Daily entertainment shows.

Burj Al Hamam - Fawzi Restaurant
Lebanese restaurant offers a range of Lebanese home cooking meals and fresh seafood daily.

Ain Merched Restaurant Casino
Offers its clients a superb view overlooking Nabeh Mourched cascades in addition to its exquisite Lebanese Meza and cuisine since 1965.
Mazaj Pub and Restaurant, Zahle
Oriental and occidental style pub and restaurant in Zahle.

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Moroccan lamb meatballs with harissa & couscous recipe

Enjoy Arabic food recipes and try Moroccan lamb meatballs with harissa & couscous. All the flavours of a tagine in meatball form, with the kick of homemade harissa and a cooling dollop of yogurt.

Ingredients

2 tsp cumin seeds
2 tbsp coriander seeds
50g breadcrumbs
1 garlic clove , crushed
500g lamb mince
juice 1 lemon
1 egg , lightly beaten
20g pack mint , most leaves chopped
2-3 tbsp sunflower oil
150ml natural yogurt , to serve

FOR THE COUSCOUS

300g couscous
50g butter
2 tbsp harissa - shop-bought or see below, to serve

Method

1. Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
2. Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
3. Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

Try Homemade harissa

Put 2 tbsp each coriander, fennel and cumin seeds into a hot, dry pan. Toast for 2 mins until fragrant. Grind until fine in pestle and mortar. Wipe out pan, add 50ml olive oil, gently fry 4 chopped garlic cloves, 1 chopped red onion, 1 chopped red pepper and 6 fat red deseeded chopped chillies until soft. Mix spices and veg in food processor and blend to smooth paste. Leftovers will keep in fridge for up to a week, covered with layer of oil.

Nutrition per serving
651 kcalories, protein 33g, carbohydrate 50g, fat 37 g, saturated fat 16g, fibre 0g, sugar 2g, salt 0.84 g

Recipe from Good Food magazine, September 2009.

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Lebanese Lamb Chops with Lemony Lettuce Recipe

Perfect dish of Lebanese Lamb Chops with Lemony Lettuce. Enjoy Lebanese food cooking recipes and learn how to prepare the best middle eastern dishes. the richness of grilled spice-rubbed lamb chops is cut by lemon (both zest and flesh). Chances are you'll want to eat it anywhere.

Preparation Time: 35 min

Ingredients - Makes 4 servings

2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves

Preparation

Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.

Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.

Toss lettuce and mint with lemon mixture.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.

Serve with: orzo

Cooking Tips:

• You can make your own baharat by grinding 1 teaspoon each of whole cloves, cumin seeds, Maras or Aleppo pepper, and a 3-inch cinnamon stick (broken in half) in an electric coffee/spice grinder until finely ground.
• Chops can be cooked in an oiled hot 2-burner grill pan over medium-high heat, turning once, about 6 minutes.
• Lemon mixture keeps at room temperature 2 hours. Toss with lettuce and mint just before serving.

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Joanne's Lebanese lamb skewers recipe - How to make Joanne's Lebanese lamb skewers

You are invited by the Arabic Food kitchen to try tasty Joanne's Lebanese lamb skewers recipe. Enjoy Arabic food/middle eastern cooking and learn how to make Joanne's Lebanese lamb skewers - enjoy barbecuing.

Equipment
You'll need 12 bamboo skewers.

Ingredients (serves 4)

700g lamb steaks, cubed
2 small red capsicums, cubed
2 small red onions, cut into thin wedges
1/4 cup vegetable oil
1 lemon, juiced
2 garlic cloves, crushed
tabouli salad, to serve
hommus, to serve
Lebanese bread, warmed, to serve

Garlic paste
8 large garlic cloves
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil

Method

1.Thread lamb, capsicum and onion alternately onto skewers. Place into a ceramic dish. Whisk oil, lemon juice, garlic, and salt and pepper together in a jug. Pour over skewers. Turn to coat. Cover. Refrigerate for 30 minutes.

2. Make paste: Place garlic, salt and lemon juice into a food processor. Process until smooth. With motor running, pour oil into feed tube until you have a thick paste. Transfer to a small bowl. Cover and set aside until required.

3.Preheat a chargrill or barbecue plate on medium-high heat. Cook kebabs, basting with marinade and turning often, for 5 to 6 minutes, or until lamb is cooked through. Serve with garlic paste, tabouli, hommus and bread.

Source
Super Food Ideas - February 2004, Page 56
Recipe by Joanne Khawaja

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