Saveur.com posted yesterday the menu for a cozy fall dinner inspired by the home cooking of Lebanon. It included Fattet Hummus, Kafta bil Sayniyeh, Loubieh Bi Zeit, Tabbouleh, Zaatar Man’oushé and Ma’amoul bil Tamer.
If it were up to me, I’d replace Fattet Hummus with a Kechek soup and the Tabbouleh with Fattoush or maybe get mini Zaatar and Kechek Manakish to replace the big Zaatar Man2ouche and Fatté. As for Maamoul, I don’t know why I never enjoyed eating them except on holidays, mainly Easter. Um Ali would be a perfect replacement but it’s not Lebanese.
Check out the full article [Here].
Gather friends and family around the table for a cozy fall dinner inspired by the home cooking of Lebanon: tender lamb patties seasoned with a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg; flaky flatbread with toasted sesame seeds, za’atar served with and bright wedges of ripe tomato; a layered dish of baked pita and chickpeas with spiced yogurt and brown butter; and plenty of other comforting dishes bathed in fruity Lebanese olive oil.
Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Kefta bil Sayniyeh (Spiced Lamb Patties with Tomato and Onion)
Loubieh bil Zeit (Romano Beans with Tomatoes)
Tabbouleh
Man’oushé bil Za’atar (Flatbread with Za’atar)
Ma’amoul bil Tamer (Lebanese Date Shortbread)