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The Book Signing

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Thank you so much to everyone who came to my book signing, and who made the event a success. I truly had a great time meeting my readers. The book continues to sell well.

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About the author
hadiamobile

HI THERE !

Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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Popular Recipes
LATEST RECIPES

Date Cookie Roll

Date Cookie Roll

Mujadara with Red Beans/ Mujadara Bil Fasolia

Mujadara with Red Beans/ Mujadara Bil Fasolia

Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)

Malfouf Mahshi (Lebanese Stuffed Cabbage Rolls)

13 Best Dips from Lebanon and The Middle East

13 Best Dips from Lebanon and The Middle East

LATEST VIDEO
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
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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
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. 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
As the name suggests, Potato and Chicken Stew aka Yaknet Batata wa Djaj is made with tender cooked chicken and potatoes floating in a deliciously seasoned broth, deeply flavored with garlic and lemon and served with Lebanese Rice and Vermicelli. Plain and straightforward but always a favorite Potato and Chicken Stew has a very satisfying taste and bring comfort for the whole family, you will love the simplicity and elegance of this homy classic dish. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/?p=17822&preview=true Ingredients 1.5 kg/ 3 lb 5 oz whole chicken 7 garlic cloves crushed 1.5 kg/ 3lb 5 oz baby potatoes Salt to taste Juice of 1 large lemon, you can add more, if you're a lemon lover 1/2 teaspoon freshly grated black pepper A dash of cinnamon powder optional 1 chicken bouillon optional 1/4 cup olive oil to roast the chicken For the Broth: 1 onion 4 whole cloves 4 cardamom pods 2 bay leaves
Potato and Chicken Stew/ Yakhnet Batata wa Djaj
Karak Chai Karak chai is a spice warm beverage, talk about fresh whole spices that are brewed with black tea and milk and sweetened with sugar or honey, karak chai is best enjoyed fresh and hot, a seriously dreamy dessert and a perfect way to warm you up. Karak tea is famous in Gulf region, the origin is believed to be Indian, specifically from South Asia, it is an import brought to the Arabian Gulf region through trade and maritime voyage, becoming an essential drink in daily life, special gathrings and a fixture on many coffeehouse menus. Link to the printable recipe: https://hadiaslebanesecuisine.com/blog/?p=17174 Ingredients: 2 cups water 1/2 cup water to dilute the powdered milk with 3 heaped tablespoons powdered milk 5 green cardamom pods 4 whole cloves 2 leveled tablespoons loose black tea or three bags of black tea 2 inches chunk of fresh ginger, peeled and diced 3 tablespoons sugar you can reduce the sugar to your liking, but karak chai is usually sweet
Karak Chai/ Hadia's Lebanese Cuisine
One of the most favored steaks to re-create is a classic one I grew up eating in Lebanon; there is one option when it comes to how to cook biftek, the Lebanese style steak: Garlic, lemon and olive oil, seasoned with salt, black pepper and seven spice, it is fairly simple, yet so satisfying. Link to the recipe: https://hadiaslebanesecuisine.com/blog/?p=16713&preview=true Ingredients: 1 kg / 2 lb 4 oz tenderloin or flank 8 garlic cloves crushed 1/3 cup olive oil divided between marinade and searing 2 1/2 cups hot water 1/2 teaspoon sevenspice or allspice 1 teaspoon freshly grated black pepper 3/4 cup fresh lemon juice Salt to taste For the potato wedges: 1 Kg potatoes peeled 2 tablespoons olive oil Salt to taste A dash of freshly grated black pepper
Biftek, Lebanese-Style Steak with Garlic and Lemon
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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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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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