At the heart of Lebanese cuisine lies a deep-rooted tradition of hospitality, where meals are not just about nourishment but also about bringing people together, fostering connections, and celebrating life’s moments. This culinary heritage is reflected in the abundance of mezze, small dishes meant for sharing, which form the cornerstone of Lebanese dining.

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One cannot delve into Lebanese cuisine without encountering the iconic hummus, a creamy blend of chickpeas, tahini, lemon juice, and garlic, drizzled with olive oil and sprinkled with sumac. Served with warm pita bread, it embodies simplicity and sophistication in equal measure. Similarly, baba ghanoush, made from roasted eggplant, tahini, and seasonings, offers a smoky, savory counterpart to the smoothness of hummus.

The mezze spread extends to include an array of salads, such as tabbouleh, a refreshing mix of parsley, mint, bulgur, tomatoes, and onions, dressed with lemon juice and olive oil. Fattoush, another beloved salad, combines crisp vegetables, toasted pita bread, and a tangy sumac dressing, adding a delightful crunch to every bite.

Lebanese cuisine boasts an impressive repertoire of grilled meats, with kebabs taking center stage. Whether it’s succulent lamb, tender chicken, or juicy beef, these skewered delights are marinated in a blend of spices and herbs, then grilled to perfection, imparting a smoky aroma and irresistible flavor.

No exploration of Lebanese cuisine would be complete without indulging in the decadence of dishes like kibbeh, a symphony of minced meat, bulgur, and spices, often shaped into balls or patties and either fried or baked. The delicate balance of textures and spices makes it a true culinary masterpiece.

One cannot overlook the role of rice and grains in Lebanese cuisine, with dishes like mujadara, a comforting blend of lentils, rice, and caramelized onions, showcasing the simplicity and wholesomeness of the ingredients. Similarly, grape leaves stuffed with a savory mixture of rice, herbs, and spices, known as warak enab, offer a burst of flavor in every bite.

Lebanese desserts are a celebration of sweetness and indulgence, with classics like baklava, layers of filo pastry filled with nuts and sweetened with honey or syrup, captivating dessert lovers worldwide. Additionally, ma’amoul, delicate shortbread cookies filled with dates or nuts, highlight the intricate craftsmanship and attention to detail inherent in Lebanese culinary traditions.

Beyond its delectable dishes, Lebanese cuisine reflects a deep respect for seasonal ingredients, sustainable practices, and culinary craftsmanship passed down through generations. It embodies a philosophy of balance, harmony, and generosity, inviting diners to savor each moment and appreciate the interconnectedness of food, culture, and community.

In a world where culinary trends come and go, Lebanese cuisine remains a timeless treasure, a testament to the enduring power of tradition, flavor, and hospitality. Whether enjoyed in a bustling souk in Beirut or savored at a family table halfway across the globe, the richness of Lebanese cuisine transcends borders, uniting people through the universal language of food.

Ingredients:

• 1 pound (450g) assorted mushrooms (cremini, button, shiitake), cleaned and sliced
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Saute Mushrooms: In a large pot, melt butter and heat olive oil over medium heat. Add the chopped onions and garlic, sauté until softened and fragrant. Add the sliced mushrooms and cook until they release their moisture and become golden brown.
2. Make Roux: Sprinkle the flour over the mushroom mixture and stir well to create a roux. Cook for 2-3 minutes, allowing the flour to cook and eliminate the raw taste.
3. Add Broth: Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
4. Simmer and Season: Stir in the dried thyme, salt, and pepper. Let the soup simmer for 15-20 minutes, allowing the flavors to meld and the soup to thicken.
5. Add Creamy Goodness: Pour in the whole milk and heavy cream, stirring to combine. Simmer for an additional 5-10 minutes, ensuring the soup is heated through.
6. Blend (Optional): For a smoother texture, use an immersion blender to puree the soup until it reaches your desired consistency. Alternatively, transfer a portion of the soup to a blender and blend until smooth before returning it to the pot.
7. Adjust Seasoning: Taste and adjust the seasoning if necessary. If the soup is too thick, you can add more broth or milk to reach your desired consistency.
8. Serve: Ladle the creamy mushroom soup into bowls, garnish with chopped fresh parsley, and enjoy the warm, comforting flavors of winter in every spoonful.

This Mushroom Soup is the perfect companion for a chilly winter night, providing a delightful balance of earthy mushrooms and creamy goodness. So, embrace the season and indulge in the warmth of this soul-satisfying dish.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 chicken drumsticks
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper (adjust for spice preference)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions:

Marinate the Chicken:In a bowl, combine olive oil, minced garlic, smoked paprika, cayenne pepper, oregano, thyme, salt, black pepper, lemon juice, and red wine vinegar. Mix well to form a marinade. Place the chicken thighs and drumsticks in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is coated. Marinate in the refrigerator for at least 2 hours or overnight for best flavor.

Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

Grill the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Place the chicken on the preheated grill. Cook for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.

Baste with Remaining Marinade: While grilling, baste the chicken with the remaining marinade to enhance the flavor and keep the chicken moist.

Check for Doneness: Use a meat thermometer to check for doneness. The internal temperature of the chicken should reach 165°F (74°C).

Serve: Once the chicken is cooked, transfer it to a serving platter. Garnish with chopped fresh parsley.

Enjoy: Serve the Chicken Piri Piri with your favorite sides, such as rice, potatoes, grilled vegetables, or a fresh salad.

This Chicken Piri Piri recipe delivers a flavorful and slightly spicy dish that’s sure to be a hit at your dinner table.