For a special Independence Day menu, prepared 100% by Lebanese chefs.
What if, for Lebanon’s Independence Day, we set aside, if only for a moment, what divides us, and focused on what brings us together: the cuisine.
To do so, we invite you to the L’Orient-Le Jour table for a special moment of sharing, whether you’re in Lebanon or far from our shores.
In our festive selection, we’ve chosen to highlight some of the essential recipes of Lebanese cuisine, both in their traditional versions and reinvented by Lebanese chefs who have shared their creativity with us. It’s a way to celebrate our heritage while giving it a fresh new twist.
Fatteh
Let’s start with fatteh. It’s impossible to talk about traditional cuisine without mentioning this iconic dish. First, the classic chickpea fatteh (fattet hommos). Chef Kamal Mouzawak shares his recipe in his book "Manger libanais," a true culinary road trip across Lebanon and its cuisine.
Liza Soughayar Asseily offers an alternative with her eggplant fatteh with tomato and basil, which can be prepared as a mezze or in a classic vegetarian version. And for another updated take, with autumn colors, we suggest Hugo Danaguezian’s pumpkin fatteh. Through his recipes, this passionate cook wants to show that "Lebanese cuisine and culture are not set in stone but are constantly evolving."
Kibbeh
Now for another classic: kibbeh, which will surely bring back memories of childhood and Sunday feasts. We start with a signature dish from southern Lebanon, raw kibbeh (frikkeh nayeh). Another chef, Youssef Akiki, offers his own unexpected twist: kibbeh nayyeh and arak ice cream.
Moghrabieh
A comforting family dish, moghrabieh had to be part of this selection. As described by chef Kamal Mouzawak, moghrabiyeh, “literally ‘the Maghrebi one,’ is a kind of large-grain semolina.” He gives us all the keys to succeed in making a traditional moghrabiyeh, perfect for festive gatherings.
If you want moghrabieh with a twist, try the wild mushroom version by Yasmina Hayek and Em Sherif, for a unique flavor combination.
Kafta
For our last savory recipe, we’ve chosen to give special mention to kafta, a simple, family dish that truly embodies the bonds between us. Kafta bi batata is, in fact, the dish comedian Chaker Bou Abdallah chose to share with us in our series “Men in the Kitchen.”
Michelin-starred chef Alan Geaam, for his part, has transformed traditional kafta into a burger — a burger, Lebanese style. A recipe that will win over guests of all ages.
And now, dessert
For dessert, we suggest two recipes sure to please everyone with a sweet tooth.
First, ouayamats by Tara Khattar, who was the first Lebanese and Middle Eastern woman to compete on Top Chef France. What she calls "the Lebanese version of the doughnut" is a perfect treat for festive moments.
How about adding rosemary to your chocolate tart ? It's an unusual combination, but one that will appeal to all chocolate lovers. Try our melt-in-the-mouth chocolate, rosemary, and herb-infused sea salt tart. Let us know what you think!
For more Lebanese recipes, click here.
This article appeared originally in French on L'Orient-Le Jour.
