July 10, 2018


2 whole tomatoes, processed with 1 TBS tomato paste

1.5-2 cups kammouneh (recipe follows)


Combine the tomato puree with the kamoune

Spread in serving plate

drizzle with olive oil

serve with bread and a mix of fresh vegetables

*Don’t prepare a long time before serving because the bulgur will get soggy*


**a special bulgur with some herbs, vegetables and spice mix – specialty of south lebanon**


1 kg fine wheat bulgur

A handful of parsely

One medium onion

Some basil leaves

A few marjoram leaves (مردكوش)

A handful of mint leaves

Hot pepper (optional)

Dried edible roses

1/2  a green/red pepper- or both ( فليفلة خضراء او حمراء)

2 tsp Kibbe spices

1 tsp Black pepper, a pinch of cumin and salt


Process all the above in the food processor (without bulgur) then add the bulgur pulse a few times until well incorporated

Use immediately or  allow to dry on a wide plate for a few hours and freeze



July 10, 2018


1 kilogram green beans, edges removed, diced into 3 cm pieces, washed and drained 

1/2 kilogram tomatoes, finely chopped 

2-3 onions finely chopped 

3-4 garlic cloves, finely minced 

1 TBS tomato paste  

1 cup water (or less if tomatoes are too juicy)

Salt and black pepper to taste

2 TBS olive oil 


Heat  a wide pot, add olive oil and onions and stir a little, leave until onions are partially translucent 

Add the garlic, green beans, salt and pepper

Stir occasionally while cooking on medium/low heat until the the color of the green beans changes to pale (until they’re yellowish/green) 

Add the tomatoes and tomato paste and stir, leave for around 10 mn 

Add water and let simmer until beans are well cooked

Serve with bread and a side dish of vegetables

July 10, 2018


2 big onions, finely chopped 

3 big tomatoes 

1 TBS tomato paste 

Salt and black pepper 

2 TBS olive or vegetable oil 

Around 2 cups coarse whole wheat bulgur (برغل اسمر خشن) 

3.5 cups hot water 


Blend together the tomatoes and the paste, set aside 

Heat a pot, add oil and onions and cook until tender 

Add the tomato mix, black pepper, salt and water and allow to simmer for around 20 mn until the sauce thickens 

Wash and drain the bulgur 

Add to the tomato sauce, simmer while covered on low heat until bulgur is tender 

serve with yogurt and vegetables

July 10, 2018


3 big onions, finely chopped (preferably in a food processor if not its fine but they have to be very fine)
2 cups small lentils عدس احمر
1.5 cups coarse whole wheat bulgur (برغل اسمر خشن)
Salt, black pepper and cumin to taste
1/3 cup good quality olive oil


Heat a wide pan, when its hot add the olive oil and onions and salt , cover and stir frequently
Leave till 1/2 of the onions blacken (half burned literally coz thats what give the Mjadara its brown color)
Add the washed, drained lentils and stir to combine with onions
Add cumin and black pepper
Add water 3 cm above the lentils
When the water boils, decrease the heat, cover and simmer till the lentils are well cooked
Wash and drain the bulgur
Add to the pan, stir, cover for 10-15 mn till the bulgur softens!
Serve with salad/yogurt/a mix of fresh vegetables, olives and makdous

July 10, 2018


1 bunch sele2 (swiss chards) leaves chopped, washed and dranied
500 grams freekeh, well cleaned
250 grams cherry tomato
200 grams fresh mushrooms
4-5 cups broth of your choice
Salt, black pepper, allspice, olive oil
2 onions, finely chopped


Soak the freekeh in water for at least 1 hour
Start by roasting the tomato  in the oven with some salt, olive oil and black pepper until they are tender. Set aside

Sauté the swiss chards in some olive oil, salt and black pepper until they are tender. DO NOT OVER COOK. Drain from the water released from cooking. Set aside.

Cut the mushrooms in quarters. Boil them in 1/2 cup of broth until the water evaporates. Add some olive oil and brown them well. Set aside
Drain the freekeh from water.

Cook onions in some olive oil until translucent.

Add freekeh, black pepper and allspice.

Cover freekeh with water (you can use 1 cup broth/water for every cup of freekeh).

Let the broth boil then simmer on low heat. Just before the freekeh cooks completely and the water is no longer there, add the swiss chards and mix well

continue cooking for around 5 minutes.

Serve topped with browned mushrooms with roasted tomatoes aside!

July 9, 2018


Blend together all of the following:

200 grams whole canned tomato with their juice

1 tablespoon tomato paste

1/2 cup water

1/2 teaspoon salt

1/3 teaspoon black pepper

1 teaspoon basil, 1 teaspoon olive oil

1 crushed garlic clove (you can also add dried oregano or replace dried basil with fresh basil leaves)

Simmer for 15-20 mn on low heat

Mix sauce with boiled pasta (preferably whole wheat pasta)

Serve with parmesan cheese

July 9, 2018


2 cups wholewheat coarse bulgur (برغل اسمر خشن) , washed and drained
1.5 cup boiled chickpeas (preferably not canned)
A pinch of black pepper, cinnamon, allspice and sweet spice
Salt to taste
3 cups water or broth of your choice
1 big onion, finely chopped
1 TBS vegetable oil


Heat a pot
Add oil, onions, spices and salt
Cook until onions are translucent
Add chickpeas and bulgur and stir well
Add water or broth (the water/ broth should be 2 cm above the bulgur/chickpea mix)
When mixture boils, turn hear to low and cook until water disappears

keep lid on the pot for 10 minutes

Serve with yogurt and a side salad!

July 8, 2018


1 big onion, finely chopped
5 garlic cloves, coarsely chopped
3 tablespoons olive oil
Salt and black pepper to taste
1 bunch sele2 (stems cut 5-7 cm from bottom, the rest left, cut diagonally into 3 cm thickness) washed well and drained
1/2-3/4 cup broad lentils
Juice of 2-3 lemons


Heat a pan, add olive oil, onions and salt
Stir till golden yellow
Add garlic and stir for 30 seconds
Add lentils and stir
Add sele2 and black pepper and stir
Cover and stir occasionally till their size decreases by 25%
Add water to cover ingredients
When water boils cover and simmer for 20-30 minutes
Add juice of 2 lemons just before turning off the heat

Healthylicious By Sara 2019 ©
Designed & Developed by GTonics