Three mezze from Lebanon (part 2)

Three mezze from Lebanon (part 2)

Many people find the promiscuous nibbling that kicks off a Lebanese meal one of the culinary turn-ons of all the time. One of the most common expressions you’ll hear before a meal in Lebanon is, “Please, come, the table is ready”. If the theme in your party is Lebanese Cuisine, you can enjoy your guest and make a stellar party with plenty of mezze, lots of different breads from a Middle Eastern delicatessen and a large bowl of salad because Lebanese culinary is a festival of delicious appetizers, rich appealing tastes, enticing colours and warm hospitality.

This is what the  writer of “Lebanese Cuisine” Anissa Helou  suggests and we will continue this article with the two other recipes respectively  Chicken Wings Marinated in Garlic and later on Yoghurt and Cucumber Salad. 

For 4 serves, ingredients are:

  • 8 big chicken wings or 12 small ones
  • For the marinade:
  • 8 large garlic cloves, peeled and crushed
  • 2 tablespoons extra virgin olive oil
  • Juice of 1 lemon, or to taste
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon ground all spice
  • 1/4 teaspoon finely ground black pepper
  • pinch of cayenne pepper (optional)
  • salt to taste

This dish which comes from Lebanon starts by rinsing the chicken wings in cold water and pat them dry with kitchen paper. But what makes it a dish full of rich appealing taste is the fact that you have to put the crushed garlic in a large mixing bowl and stir in the olive oil, lemon juice and seasonings. Add the chicken wings, coat them well with the marinade and leave for an hour, turning them over occasionally.

Grill or barbecue the wings for about 10 minutes on each side or until they are nearly charcoaled and crispy. Alternatively you can bake them for about 30 minutes in a hot oven, turning them over halfway through so that they are crisp on both sides. Serve hot with a garlic dip.

The last but not the least, Yoghurt and Cucumber Salad

For 4 serves, ingredients are:

  • 300g small cucumbers, quartered and thinly sliced
  • 450g yoghur1 tablespoon dried mint
  • 1 garlic clove, peeled and crushed
  • salt to taste

If you cannot find small cucumbers and are using large ones, sprinkle the slices with salt, leave to sweat for 30 minutes, then rinse under cold water and pat dry with kitchen paper.

Put the yoghurt in a salad bowl, stir in the dried mint and salt to taste and leave for 15 minutes or until the dried mint has softened. Fold in the sliced cucumber and crushed garlic. Taste, adjust seasoning if necessary, and serve at room temperature.

Share This