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  • RECIPES
    • Recipes From Around The World
      • Desserts
      • Main Dishes
      • Appetizers
      • BreakFast
    • Vegetarian
    • Lebanese Recipes
    • Snacks
    • Gluten-free
    • Vegan
  • COOKBOOK
  • SHOP
    • Amazon
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  • RECIPES
    • Recipes From Around The World
      • Desserts
      • Main Dishes
      • Appetizers
      • BreakFast
    • Vegetarian
    • Lebanese Recipes
    • Snacks
    • Gluten-free
    • Vegan
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Category : Gluten-free

Areesha
Desserts Desserts Gluten-free Lebanese Recipes Recipes From Around The World Vegetarian

Areesha

Hadia Zebib

  • July 14, 2015
  • 2 min read
Khoshaf/Khushaf
Desserts Desserts Gluten-free Lebanese Recipes Recipes From Around The World Snacks Vegan Vegetarian

Khoshaf/Khushaf

Hadia Zebib

  • July 4, 2015
  • 2 min read
Split Lentil Soup with Vegetables
Gluten-free Lebanese Recipes Recipes From Around The World Soups Soups Vegan Vegetarian

Split Lentil Soup with Vegetables

Hadia Zebib

  • June 21, 2015
  • 7 min read
Sugar Syrup (Arabic Syrup/ Ater)
Desserts Desserts Gluten-free Lebanese Recipes Recipes From Around The World Vegan Vegetarian

Sugar Syrup (Arabic Syrup/ Ater)

Hadia Zebib

  • June 15, 2015
  • 2 min read
Mashed Potatoes and Hard-Boiled Eggs
Gluten-free Lebanese Recipes Main Dishes Main Dishes Recipes From Around The World Salads Salads Vegetarian

Mashed Potatoes and Hard-Boiled Eggs

Hadia Zebib

  • May 10, 2015
  • 3 min read
Baked Sole with Beurre Noisette (Brown Butter Sauce)
Gluten-free Main Dishes Recipes From Around The World

Baked Sole with Beurre Noisette (Brown Butter Sauce)

Hadia Zebib

  • March 11, 2015
  • 3 min read
Homemade Granola
BreakFast Gluten-free Recipes From Around The World Snacks Vegan Vegetarian

Homemade Granola

Hadia Zebib

  • March 6, 2015
  • 4 min read
Lebanese Dried Fig Jam
BreakFast BreakFast Desserts Desserts Gluten-free Lebanese Recipes Recipes From Around The World Snacks Vegan Vegetarian

Lebanese Dried Fig Jam

Hadia Zebib

  • December 7, 2014
  • 4 min read
Beet and Arugula Salad
Gluten-free Recipes From Around The World Salads Vegetarian

Beet and Arugula Salad

Hadia Zebib

  • November 30, 2014
  • 4 min read
Roasted Turkey with a Lebanese Twist
Gluten-free Lebanese Recipes Main Dishes Main Dishes Recipes From Around The World

Roasted Turkey with a Lebanese Twist

Hadia Zebib

  • November 17, 2014
  • 4 min read

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Recent Posts

  • Meghli
  • Musabaha, Bathed Chickpeas in Tahini Sauce
  • Date, Nuts and Tahini Bars
  • Keto Zaatar and Sumac Bread
  • Date and Pistachio Cake (No Refined Sugar)
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hadiaslebanesecuisine

Cookbook author and food blogger. You will find scrumptious Lebanese, Middle Eastern and Mediterranean recipes!
Meglli, a Lebanese classic that is served when a b Meglli, a Lebanese classic that is served when a baby is born, don’t reserve it just for this occasion, it makes a wonderful finale to any party #meghli #meghlicups #veganpudding #healthyfats #hadiaslebanesecuisine
Here is a tasty version of knafeh using bread inst Here is a tasty version of knafeh using bread instead of semolina dough, equally good and easy to put together #knafe #hadiaslebanesecuisine #kunafa #kunafah
Malfouf (Stuffed Cabbage rolls) is a dish that eve Malfouf (Stuffed Cabbage rolls) is a dish that every Lebanese and Middle Eastern family makes. It might require time to put together, but believe me it’s not difficult at all. I grew up eating it from my grandmother’s and mom’s kitchen, it was an event when those stuffed cabbage rolls showed on our table. But I think it’s it also because I associate them with family meals and happy memories. I kept the recipe just the way my mama and granny made it, no tweaking, because you don’t mess with perfection; one of my favorite succulent Lebanese foods and will warm up any family gathering, make it and you will be hooked! #hadiaslebanesecuisine #cabbagerolls #lebanesecabbagerolls #malfouf #malfoufmahshi
Malfouf (Stuffed Cabbage rolls) is a dish that eve Malfouf (Stuffed Cabbage rolls) is a dish that every Lebanese and Middle Eastern family makes. It might require time to put together, but believe me it’s not difficult at all. I grew up eating it from my grandmother’s and mom’s kitchen, it was an event when those stuffed cabbage rolls showed on our table. But I think it’s it also because I associate them with family meals and happy memories. I kept the recipe just the way my mama and granny made it, no tweaking, because you don’t mess with perfection; one of my favorite succulent Lebanese foods and will warm up any family gathering, make it and you will be hooked! #malfouf #lebanese #mahshi #mediterraneanfood #cabbagerolls
👇 Musabaha, recipe is in comment, musabaha or msa 👇 Musabaha, recipe is in comment, musabaha or msabaha dip is deeply flavorful and fragrant, thanks to the chickpeas, tahini, garlic and lemon juice, looks like we are talking about hummus, well not exactly, while the ingredients are common with hummus, the technique, texture and taste is different; musabaha is simply warm cooked whole chickpeas bathed in lemony tahini sauce, it is part of the Lebanese breakfast spread alongside balila or foul medames; serve it with pita bread to soak up the dip with.
Eid Mubarak, this is one of those sweets that does Eid Mubarak, this is one of those sweets that doesn’t need a recipe, just layer upon layer of decadence, very simple and easy to make. All you do is layer your medjool dates over a sheet pan lined with parchment paper, drench them in tahini, and toss with your toasted nuts; repeat the process 1 more time, resulting in 2 layered date, tahini and nuts.o
Do you need an easy-to-make dessert that keeps for Do you need an easy-to-make dessert that keeps for 1 week? A stack of Medjool dates layered with tahini, nuts and a sprinkle of unwseetened coconut, together they create an unexpected favored combination, it is handy to keep around for a few days in the fridge, cut a slice and enjoy a crumbled piece that falls on your lap when you eat it, keep it for those days when you want a quick healthy dessert with no refined sugar or flour to go with your morning coffee or afternoon tea. #hadiaslebanesecuisine #glutenfreevegan #glutenfreevegansweets #tahinilover #datesweets
Keto Zaatar and Sumac Bread B3dt Keto bread I hav Keto Zaatar and Sumac Bread B3dt Keto bread I have ever made, with no eggy taste, and zaatar and sumac add flavor and immune boosting properties. #hadiaslebanesecuisine #ketobread #healthybread #drberg #drbergbread
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Meghli is a refrigerator dessert, a classic Lebanese pudding that is incredibly easy to prepare. Just blend together the rice flour, sugar, caraway and cinnamon powder, add water and bring to a boil and keep it boiling for 15 minutes, meghli in Arabic means boiled, with that said you know you have to boil it to thicken up, consistency should be moderately dense, too much boiling you will end up with a stodgy meghli, less boiling the end result will be wishy-washy, so please stick to the mentioned time, note that meghli will thicken up a bit upon cooling. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/meghli/ Ingredients: 1 cup rice flour 2 cups sugar, you can reduce it if you don't have a sweet tooth. 2 tablespoons caraway powder 2 tablespoons cinnamon powder 9 cups water Garnish: 1 cup unsweetened desiccated coconut 1/2 cup blanched almonds 1/2 cup pine nuts 1/2 cup raw shelled pistachios 1/2 cup black or golden raisins Hadia's Lebanese Cuisine hadiaslebanesecuisine.com/newsite Hadia's Lebanese Cuisine web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Hadia Zebib Khanafer tiktok.com/@hadia.zebib.khanaf hadiascuisine pinterest.com/hadiascuisine hadiaslebanesecuisine instagram.com/hadiaslebanesecuisine/?hl=fr
Meghli ( Spicy Lebanese Rice Pudding)/ Hadia's Lebanese Cuisine
Suagr syrup (Ater)is used in a wide variety of Arabic sweets. It is either drizzled over baked or fried oriental desserts, or baked or fried goods are dipped in and lifted out to sweeten and enliven them. Make sure to add the orange blossom water at the end of the cooking. The syrup can be made in advance and stored in the fridge for up to 1 month. Ingredients: 3 cups sugar 11/2 cups water 2 tablespoons lemon juice 2 teaspoon orange blossom water
Arabic Sugar Syrup (Atter)/used in a wide variety of Arabic sweets/ Hadia's Lebanese Cuisine
Knafeh/kunafah is eaten is for breakfast; local sweet shops in Beirut sell this treat early in the morning sandwiched in a sesame bun; after it’s filled the knafeh receives a douse of sugar syrup, that is flavored with orange blossom water ; when you walk in the door of any of these shops, you will be drawn by the heavenly aroma and the sweet scent of the orange blossom water. For the sugar syrup: 2 cups sugar 1 cup water 2 tablespoons freshly squeezed lemon juice 1 tablespoon orange blossom water For the knafeh: For the lower layer: 500 g. / 1lb. 2oz. slices of white bread crust removed 200 g. /7oz. unsalted butter melted For the middle layer: 400 g. /14 oz. mozzarella cheese sliced. For the pudding layer: 1 cup coarse semolina ½ cup sugar 1 tablespoon butter 2 cups milk ½ cup heavy cream 200 g. / 7oz. mozzarella cheese diced Mastic gum optional For garnish: 1/3 cup of coarsely ground raw pistachios optional
Knafeh with Bread, an addictive sweet from the Levant countries #recipe
The addictive sweet can be found in different countries in the Middle East, including Lebanon, Syria and Turke; it is pronounced is kunafa, k’nafe or knafeh, depending on country of origin. Here is a cheat recipe that uses bread instead of farek or kadayfy. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/knafeh/ 2 cups sugar 1 cupwater 2 tablespoons freshly squeezed lemon juice 1 tablespoon orange blossom water For the knafeh: For the lower layer: 500 g. / 1lb. 2oz. slices of white bread crust removed 200 g. /7oz. unsalted butter melted For the middle layer: 400 g. /14 oz. mozzarella cheese sliced. For the pudding layer: 1 cup coarse semolina ½ cup sugar 1 tablespoon butter 2 cups milk ½ cup heavy cream 200 g. / 7oz. mozzarella cheese diced Mastic gum optional For garnish: 1/3 cup of coarsely ground raw pistachios optional
Knafeh, Kunafa, Bread Knafeh/ Easy and foolproof, Hadia's Lebanese Cuisine
Malfouf Mahshi is a very special dish! Malfouf (Stuffed Cabbage rolls) is a dish that every Lebanese and Middle Eastern family makes. It might require time to put together, but believe me it’s not difficult at all. I grew up eating it from my grandmother’s and mom’s kitchen, it was an event when those stuffed cabbage rolls showed on our table. But I think it’s it also because I associate them with family meals and happy memories. I kept the recipe just the way my mama and granny made it, no tweaking, because you don’t mess with perfection; one of my favorite succulent Lebanese foods and will warm up any family gathering, make it and you will be hooked!
Malfouf Mahshi (Stuffed Cabbage Rolls) #cooking #recipe
Musabaha, Chickpeas in Tahini Sauce
Musabaha or msabaha dip is deeply flavorful and fragrant, thanks to the chickpeas, tahini, garlic and lemon juice, looks like we are talking about hummus, well not exactly, while the ingredients are common with hummus, the technique, texture and taste is different; musabaha is simply warm cooked whole chickpeas bathed in lemony tahini sauce, it is part of the Lebanese breakfast spread alongside balila or foul medames serve it with Lebanese bread to soak up the dip with. Link to the printable recipe on the blog: https://hadiaslebanesecuisine.com/blog/musabaha/ Ingredients: 2 cups dried chickpeas 2 fresh lemons, squeezed 2/3 cup tahini 1 cup water 3 garlic cloves, crushed Salt to taste 1 1/2 teaspoons baking soda, 1/2 teaspoon baking soda to soak the dried chickpeas with and 1 teaspoon baking soda to use while cooking the chickpeas Link to the authentic hummus recipe: https://hadiaslebanesecuisine.com/blog/lebanese-hummus/ Link to balila: https://hadiaslebanesecuisine.com/blog/balila-hummus-balila/
Musabaha ( Bathed Chickpeas in Tahini Sauce), have common ingredients with hummus, different taste
Do you need an easy-to-make dessert that keeps for 1 week? A stack of Medjool dates layered with tahini, nuts and a sprinkle of unwseetened coconut, together they create an unexpected favored combination, it is handy to keep around for a few days in the fridge, cut a slice and enjoy a crumbled piece that falls on your lap when you eat it, keep it for those days when you want a quick healthy dessert with no refined sugar or flour to go with your morning coffee or afternoon tea. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/date-nuts-and-tahini-bars/ Ingredients 1 kg/ 2 lb 4 oz Medjool dates 1/2 cup walnuts 1/2 cup almonds 1/2 cup cashew nuts 1/2 cup raw shelled pistachios 1 cup tahini 3 tablespoons unsweetened desiccated coconut
Date, Nuts and Tahini Bars, ditch refined sugar and refined flour with this delectable sweet.
If there is one thing I miss most when following a low carb diet, it is got to be bread, until I figured out this amazing recipe from Dr Berg; it's an easy almond flour bread and a quick alternative to your regular wheat bread with chewy texture and crusty outside. I flavored it with zaatar, sumac, sesame seeds and nigella seeds, and the result is superbly delectable; over years I tested loads of low carb bread recipes that only tasted eggy, until I came across this satisfying recipe; it is a game changer in my keto bread baking experience. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/keto-zaatar-and-sumac-bread/ 1½ cups almond flour ¼ cup psyllium husk powder 2 teaspoons baking powder ¼ teaspoon sea salt 1 tablespoon melted butter 4 organic eggs separated 1 tablespoon zaatar 1 teaspoon sumac 1 tablespoon sesame seeds 1 tablespoon nigella seeds the black seeds
Keto Zaatar and Sumac Bread, the most delectable bread, a game changer in my keto bread baking
This tender, delicate date pistachio cake is refined sugar free but you would never tell; gets its sweetness from pureed dates that lend a caramel flavor and a toasty crunch coming from the pistachios. It is so easy to make and such a delight to eat; the kind of cake that works for almost any occasion, it’s just as fitting for gatherings with friends, Mother’s Day, or anytime you need a cake that feels so special without feeling guilty. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/date-and-pistachio-cake-no-refined-sugar/ Ingredients: 1 kg / 2lb 4 oz medjool dates 2 cups boiling water 1 teaspoon baking soda 1 cup almond flour 2 cups semolina 1 cup all purpose flour 1/2 cup desiccated unsweetened coconut 3 heaped teaspoons baking powder 6 eggs 1/2 cup almond milk or your favorite milk 11/2 cups raw pistachios 1/2 teaspoon vanilla extract 3/4 cup toasted or white sesame seeds (divided between the batter and coating the cake pans tahini 1/4 cup or more to brush the two cake pans with 1/4 cup orange blossom water 100 / 3.5 oz grams butter room temperatue, optional, but recommended For the glaze 3 tablespoons tahini 3 tablespoons organic honey, can be substituted by maple syrup, carob molasses or date molasses
Date and Pistachio Cake / No Refined Sugar and So Delectable
Thin-Crust Skillet Manakish What do you do when you are craving manakish but you don’t want to crank up the oven? You make thin-crust skillet manakish! If you’re a regular reader on our blog, you must have encountered our popular oven baked manakish recipe with 4 different toppings. This is equally good but with different dough texture, here is a thin dough similar in a way to saj bread. The heat that the skillet holds gives a crispy dough that has a nice crunch on the edges, and will hold up to whatever toppings you want to throw at it! I started making stovetop manakish years ago, when manakish crave hits and when I wasn’t in the mood of cleaning up my oven, (lazy lady) yes, it’s a simple project that just requires a non-stick skillet and a stovetop. Other toppings would work well too, check our manakish recipe for inspiration. Link to the printable recipe on the blog: https://hadiaslebanesecuisine.com/blog/thin-crust-skillet-manakish/ For the Dough: 500 grams all-purpose flour and some extra for rolling the dough 1 tablespoon granulated sugar 1 teaspoon instant dry yeast 1 teaspoon salt 1 cup warm water or as needed to make a melleable dough 1 tablespoon sunflower oil For the zaatar topping: ½ cup zaatar 1/3 cup olive oil or a mix of olive oil and sunflower oil For the kishik topping: ½ cup kishik, check the note below 1 small onion, finely chopped 1/2 teaspoon tomato paste 1/3 cup olive oil or more to form a paste A dash of chili flakes optional 3 tablespoons pine nuts optional A pinch of salt Link to the oven baked manakish: https://hadiaslebanesecuisine.com/blog/manakish-lebanese-flat-bread-with-different-toppings/
Thin-Crust Skillet Manakish
Lebanese have a special relationship with rice and vermicelli aka Riz bil sh3airieh; it is such an integral part of our cooking and a staple lunch and dinner cycle! A -pot wonder that is served with number of Lebanese and Middle Eastern stews. In this post I will teach you all the tips to keep your rice fluffy, separate rather than sticky when cooled. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/?p=4347 2 cups short or medium grain rice Egyption or Arborio rice 3/4 cup vermicelli pasta found at Middle Eastern store 3 cups water 2 teaspoons salt 1/3 cup canola or sunflower oil
Lebanese Rice and Vermicelli / Served with tons of stews
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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

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cropped rectangularlogo256 131

Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

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