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

Chocolate Cake with Nutella and Mascarpone filling
Desserts Recipes From Around The World Vegetarian

Chocolate Cake with Nutella and Mascarpone filling

Hadia Zebib

  • April 23, 2014
  • 7 min read
Knafeh
BreakFast DESSERTS Desserts Desserts Lebanese Recipes Recipes From Around The World Snacks Vegetarian

Knafeh

Hadia Zebib

  • April 13, 2014
  • 5 min read
Moist Chocolate Cake with Ganache Topping
Desserts Desserts Recipes From Around The World Vegetarian

Moist Chocolate Cake with Ganache Topping

Hadia Zebib

  • April 6, 2014
  • 3 min read
Roasted Pear and Goat Cheese Salad
Recipes From Around The World Salads Snacks Vegetarian

Roasted Pear and Goat Cheese Salad

Hadia Zebib

  • April 3, 2014
  • 3 min read
Mujadara Makbousa
Gluten-free Lebanese Recipes Main Dishes Main Dishes Recipes From Around The World Vegan Vegetarian

Mujadara Makbousa

Hadia Zebib

  • April 1, 2014
  • 3 min read
Goat Cheese and Apple Tart
Appetizers BreakFast Breakfast Desserts Main Dishes Recipes From Around The World Universal Recipes Vegetarian

Goat Cheese and Apple Tart

Hadia Zebib

  • March 26, 2014
  • 2 min read
Chocolate Banana Pie
Desserts Recipes From Around The World Vegetarian

Chocolate Banana Pie

Hadia Zebib

  • March 25, 2014
  • 3 min read
Black and White Pinwheel Cookies
Desserts Recipes From Around The World Snacks Vegetarian

Black and White Pinwheel Cookies

Hadia Zebib

  • March 20, 2014
  • 3 min read
Chocolate Flan
Desserts Recipes From Around The World Vegetarian

Chocolate Flan

Hadia Zebib

  • March 15, 2014
  • 3 min read
Eggs in a Crusty Bowl of Bread
BreakFast Recipes From Around The World Snacks Vegetarian

Eggs in a Crusty Bowl of Bread

Hadia Zebib

  • March 14, 2014
  • 2 min read

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Recent Posts

  • Lebanese Rice Pudding
  • Lemon and Passion Fruit Posset
  • Cheese Rolls / Rkakat Jibneh
  • Swiss Chard Stalk Dip/ Mutabal Silik
  • Maakaron, Lebanese Sweet Anise Fritteres
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hadiaslebanesecuisine

Cookbook author and food blogger. You will find scrumptious Lebanese, Middle Eastern and Mediterranean recipes!
Beet and arugula salad with a phenomenal restauran Beet and arugula salad with a phenomenal restaurant-style dressing that I would love for you to learn, you will thank me for that, with a detailed video tutorial. #hadiaslebanesecuisine #frenchbistrovibes #arugulasalad #mediterraneanfood #mediterraneansalad
Lemon or passion fruit posset is a silky chilled a Lemon or passion fruit posset is a silky chilled and no bake British classic sweet that dates back to the Middle ages; no eggs, gelatine or any thickening agent is involved, just lemon, heavy cream, sugar and lemon zest, the thickeness happens through a simple reaction between acid and dairy proteins, as the pudding cools it turns into a silky, robust custard with a bright lemony relish and an exceptionally sumptuous texture, you will be amazed by the result, a pudding fit for a king, with a detailed video tutorial. #lemonposset #passionfruitposset #hadiaslebanesecuisine ##lemonpudding #glutenfreesweets Ingredients   500 ml/ 2 cups heavy cream 3/4 cups granulated sugar 8 tablespoons lemon juice, orange passion fruit juice 1 tablespoon zest of 1 lemon
If you are looking for a refined dessert with mimi If you are looking for a refined dessert with mimimal effort and few ingredients lemon posset is the answer, a silky chilled and no bake British classic sweet that dates back to the Middle ages. You can keep the cooking method and swap the lemon juice for passion fruit juice, the result is equally good if not better. #lemonposset #passionfruitposset #posset #summerpudding #hadiaslebanesecuisine
One of the favorite appetizers to order at a Leban One of the favorite appetizers to order at a Lebanese or Middle Eastern restaurant are these fried cheese rolls, luckily, they can easily be made at home; it’s hard to eat just one; they are super decadent with a stretchy oozy filling and a thin and crispy wrapper. For the  best results, fry these, but if you are a health-consious person, you can cook these in your air fryer. The result will not be nearly as crispy, but they will still taste good. #hadiaslebanesecuisine #cheeserolls #mezze #friedappetizers #rkakatjibneh For the cheese filling: 400 grams mozzarella 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk To make the slurry: 1/3 cup flour 1/3 cup water A package of spring roll wrappers
One of the favorite appetizers to order at a Leban One of the favorite appetizers to order at a Lebanese or Middle Eastern restaurant are these fried cheese rolls, luckily, they can easily be made at home; it’s hard to eat just one; they are super decadent with a stretchy oozy filling and a thin and crispy wrapper. For the  best results, fry these, but if you are a health-consious person, you can cook these in your air fryer. The result will not be nearly as crispy, but they will still taste good. #hadiaslebanesecuisine #cheeserolls #rkakatjibneh #lebanesecheeserolls #mezze For the cheese filling: 400 grams mozzarella 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk To make the slurry: 1/3 cup flour 1/3 cup water A package of spring roll wrappers
A new recipe, in the Lebanese culture throwing awa A new recipe, in the Lebanese culture throwing away food is a sin, our ancestors created a recipe for every part of food, including the stalks of Swiss chard, they turned them into a delicious dip, known locally as mutabal silik, little known in the West but deserves a spot on, and should earn the right to be included among the favorite dips alongside hummus and baba ghanouj. #hadiaslebanesecuisine #mutabalsilik #mtabalsilik #swisschardrecipes
A new recipe, in the Lebanese culture throwing awa A new recipe, in the Lebanese culture throwing away food is a sin, our ancestors created a recipe for every part of food, including the stalks of Swiss chard, they turned them into a delicious dip, known locally as mutabal silik, little known in the West but deserves a spot on, and should earn the right to be included among the favorite dips alongside hummus and baba ghanouj. #mutabal #mtabalsilik #swisscharddip #hadiaslebanesecuisine #swisschardstalks 450 grams /1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt or to taste Extra virgin olive oil
Adas Bil Hamod, this comfy home-style soup is a be Adas Bil Hamod, this comfy home-style soup is a belly warming treat that my mom made all the time when I was growing up; this was the first soup that I learned because it is an essential and popular soup in Lebanese cuisine. With few ingredients and straightforward instructions, you will surprise and delight your taste buds the best way possible. 1 cup brown lentils 6 1/2 cups water 2 cups Swiss chard / collard greens use both the leaves and ribs, once they are drained, finely chop 5 medium sized onions julienne 2 cups cilantro / coriander 1 medium sized potato peeled Salt to taste ½ cup olive oil ¼ cup freshly squeezed lemon juice #adasbihamod #hadiaslebanesecuisine #adasbihamod #lebanese #vegan
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A ramekin of rice pudding is one of the most superbly comforting desserts on earth. Every culture has a rice pudding recipe, including Lebanon and the Levant countries, I can’t imagine anything creamier, or more subtly flavored dessert than the Lebanese rice pudding aka riz bi haleeb, give it a try and it will prove to be a stunning addition to your next dinner party. Despite its simple list of ingredients Riz Bi Haleeb needs an accurate recipe to retain the richness, creaminess and the correct consistency. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lebanese-rice-pudding/ 1.75 liters / 7 cups whole milk, 3.25 milk fat 250 ml / 1 cup heavy cream 200 grams/ 1 cup short grain rice, any of the following: Egyption rice, Arborio rice, bomba Spanish rice or sushi rice 3 cups water, to cook the rice 350 grams / 1 3/4 cups sugar 1/4 cup orange blossom water 3 tablespoons cornstarch/ corn flour Zest of 1 large lemon, optional but recommended 1/4 cup raw shelled pistachios, for garnish, optional
Lebanese Rice Pudding, Authentic Riz Bi Haleeb
Beet and Arugula Salad Sliced beets, pecans, raisins, sliced onions and baby arugula leaves drizzled with a honey balsamic vinaigrette – all the earthy goodness comes together in this lovely colorful salad! The success of any salad lies in fresh ingredients and a right dressing. And the dressing in this salad is the bomb! A reduction of balsamic vinegar, honey and extra virgin olive oil seasoned with salt and freshly grated black pepper – sweet and tangy dressing that is insanely delicious. The honey is a great addition to the vinaigrette as it adds sweetness and balances the tartness of the vinegar, plus it helps the dressing remain emulsified. This is a keeper salad, especially the dressing that will make you feel like a you're eating at a French bistro, learn it and keep it in your repertoire, it elevates any salad to the next level. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/beet-and-arugula-salad/ Ingredients 1 kg. /2 lb. 4 oz. beets scrubbed, rinsed and patted dry 3 cups baby arugula rinsed and patted dry 1 large onion thinly sliced ½ cup raisins ¾ cup pecans or walnuts toasted 1 bottle of balsamic vinegar to make the reduction of the balsamic vinegar 150 g. /5 oz. Greek feta cheese For the dressing: ½ cup extra virgin olive oil 1/3 cup a reduction of balsamic vinegar prepared earlier 2 tablespoons honey Salt to taste A dash of freshly grated black pepper
Beetroot and Arugula Salad with a phenomenal restaurant-style dressing
Lemon or passion fruit posset is a silky chilled and no bake British classic sweet that dates back to the Middle ages; no eggs, gelatine or any thickening agent is involved, just lemon, heavy cream, sugar and lemon zest, the thickeness happens through a simple reaction between acid and dairy proteins, as the pudding cools it turns into a silky, robust custard with a bright lemony relish and an exceptionally sumptuous texture, you will be amazed by the result, a pudding fit for a king. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/lemon-and-passion-fruit-posset/ Ingredients 500 ml/ 2 cups heavy cream 3/4 cups granulated sugar 8 tablespoons lemon juice, or passion fruit juice 1 tablespoon zest of 1 lemon
Lemon and Passion Fruit Posset, Best Summer Pudding
Lemon or Passion Fruit Posset
Rkakat Jibneh aka cheese rolls are one of those culinary ideas too good not to be learned and made. They are light, crispy, and filled with the most delicious oozy melted cheese. Lebanese and Middle Easterns call it rkakat jibneh. The crisp, golden packages are the perfect dish to celebrate any occasion. Look no further for restaurant-quality cheese rolls that are super delectable and fun to make. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/cheese-rolls-rkakat-jibneh/ For the cheese filling: 400 grams mozzarella 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk To make the slurry: 1/3 cup flour 1/3 cup water A package of spring roll wrappers
Lebanese Cheese Rolls/ Rkakakat Jibneh/ Look no further for restaurant-quality cheese rolls
Mutabal Silik
In the Lebanese culture throwing away food is a bad omen, our ancestors created a recipe for every part of food, including the stalks of Swiss chard, they turned them into a delicious dip, known locally as mutabal silik, little known in the West but deserves a spot on, and should earn the right to be included among the favorite dips alongside hummus, baba ghanouj and muhammara. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/swiss-chard-stalk-dip-mutabal-silik/ 450 grams /1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt or to taste Extra virgin olive oil
Mutabal Silik/ Swiss Chard Stalk Dip, deserves to be included among the favorite dips
From my cookbook, this comfy home-style soup is a belly warming treat that my mom made all the time when I was growing up; this was the first soup that I learned because it is an essential and popular soup in Lebanese cuisine. With few ingredients and straightforward instructions, you will surprise and delight your taste buds the best way possible. 1 cup brown lentils 6 1/2 cups water 1 1/2 cups Swiss chard / collard greens use both the leaves and ribs, once they are drained, finely chop 5 medium sized onions julienne 2 cups cilantro coriander 1 medium sized potato peeled Salt to taste ½ cup olive oil ¼ cup freshly squeezed lemon juice
Adas Bil Hamod, The Healthiest Soup on Earth
The sweetest semolina-flour dough shaped into logs with a beautiful impression, and dipped in sugar syrup, beware they are so addicting.
Maakaron, Lebanese Sweet Fritters Flavored with Anise Seeds
A family recipe that I kept 33 years in my repertoire! You need to make a mallaeble flour-semolina dough, shape into small logs, deep fry in oil and brown to golden, then dip in sugar syrup; ma’akaron are a sweet treat I loved as a child, and years later I still enjoy making and nibbling, and this recipe is by far the best one I’ve ever had, when I got married, mom taught me how to make it, eventually, my grandmother had taught her — it still remains in my cooking repertoire, so addictive that my friends request it when they come over. and I have high expectations that you’ll agree once you try it for yourself, its is so delectable, easy to make and the dough comes together in one bowl, the logs are rolled onto a grater to provide the ma’akaron with that impressive impression. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/maakaron-lebanese-sweet-anise-fritteres/ Ingredients 1 1/2 cups semolina 2 1/2 cups all-purpose flour 1/2 cup rose water 3/4 cup sunflower oil 2 tablespoons ghee or butter 1/2 cup milk 2 tablespoons anise seeds For the sugar syrup: 3 cups sugar 1 1/2 cups water 2 tablespoons lemon juice 1 tablespoon orange blossom water For frying: 4 cups sunflower oil or any nuetral oil
Maakaron, Lebanese Sweet Anise Fritters
If there is one food I could eat everyday without getting bored it would have to be mahshi kousa wa warak enab, everyone in every age group loves stuffed zucchini and grape leaves, this dish brings back memories, fills the kitchen with the best aromas, and makes any day better, comfort food at its best, if you have never had stuffed zucchini and grape leaves, you’ve got to put it on your to do list, it’s great to keep in your cooking repertoire, a celebratory get together dish. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/stuffed-zucchini-and-grape-leaves-kousa-wa-warak-inab/ Ingredients 2 kg/ 4 lb 8 oz small zucchini (use the Mexican grey squash for best results) 500 grams fresh or brined grape leaves, try to put your hands on tender grape leaves 2 cups short-grain rice 500 grams / 1 lb 2 oz mined beef or lamb 1 teaspoon sevenspice 1/2 teaspoon freshly grated black pepper 1 teaspoon sumac optional Salt to taste to the filling and the whole pot 4 tablespoons ghee or olive oil or sunflower oil for the filling 1/3 cup ghee/ olive oil/ sunflower oil to saute the meat chops 500 grams / 1lb 2 oz meat chops beef oxtail, lamb chops or neck chops on the bone 1 or 2 lemons, depending how lemony you like your kousa wa warak enab. If you are a regular reader, you must have encountered our mashi recipes, the word mahshi refers to anything stuffed: Malfouf mahshi Vegetarian Stuffed Grape Leaves Stuffed Zucchini and Eggplants (Mahshi Kousa wa Warak Inab) Sheik Al Mahshi Kousa Bil Laban Kousa Ablama
Mahshi Kousa wa Warak Enab, Stuffed Zucchini and Grape Leaves
If there is one food I could eat everyday without getting bored it would have to be mahshi kousa wa warak enab, everyone in every age group loves stuffed zucchini and grape leaves, this dish brings back memories, fills the kitchen with the best aromas, and makes any day better, comfort food at its best, if you have never had stuffed zucchini and grape leaves, you’ve got to put it on your to do list, it’s great to keep in your cooking repertoire, a celebratory get together dish. 2 kg/ 4 lb 8 oz small zucchini (use the Mexican grey squash for best results) 500 grams fresh or brined grape leaves, try to put your hands on tender grape leaves 2 cups short-grain rice 500 grams / 1 lb 2 oz mined beef or lamb 1 teaspoon sevenspice 1/2 teaspoon freshly grated black pepper 1 teaspoon sumac optional Salt to taste to the filling and the whole pot 4 tablespoons ghee or olive oil or sunflower oil for the filling 1/3 cup ghee/ olive oil/ sunflower oil to saute the meat chops 500 grams / 1lb 2 oz meat chops beef oxtail, lamb chops or neck chops on the bone 1 or 2 lemons, depending how lemony you like your kousa wa warak enab.
Stuffed Zucchini and Grape Leaves/ Mahshi Kousa Wa Warak Enab #mahshi
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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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