Country: Lebanon

One of my FAVORITE people in the entire world is from Lebanon so when we drew it I screamed a little! I was so excited to make the delicious food we use to have from her family's restaurant in Portland and to try to live up to the memories I had! I did a pretty decent job I would say. My heart hurts for Beirut. Please keep them in your thoughts and learn about this amazing country and city. 


Appetizer: Tabbouleh with hummus and pita
Main Course: Chicken Shawarma with tomato and cucumber
Dessert: Baklava
​Drink: Arak - made from Aniseed (try this)

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Tabbouleh is PERFECT for a summer appetizer! Fresh, bright flavors, and great texture. PLUS you don't have to cook much in it. 

Tabbouleh:

Ingredients:
½ C bulgur
1 small cucumber, diced 
1 large tomato, diced
1 teaspoon sea salt
3 medium bunches curly parsley
⅓ C fresh mint, chopped
⅓ C green onion, thinly sliced
⅓ C extra virgin olive oil
3 Tbsp lemon juice, to taste
1 medium clove garlic, minced

Directions:

1. Cook the bulgur according to package directions. Drain and set aside to cool.
2. In medium bowl, combine the cucumber and tomato with ½ teaspoon of the salt. Let rest for 10 minutes.
3. Cut stems from parsley and finely chop. If you have a food processor, use it to make this step even easier! Transfer to a large serving bowl. 
4. Add the bulgur, fresh mint, and green onion to the bowl of parsley. Drain and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl and add cucumber and tomato to the bowl. 
5. In a small bowl, whisk together olive oil, lemon juice, garlic, and remaining salt. Add to the salad and stir to combine. Taste, and adjust salt or lemon if necessary. Let rest 15 minutes and serve.

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Chicken Shawarma brings back so many good memories for me. The flavor of this dish is so elegant and involved. Thank you Maryam for sharing your culture with me. I am forever in your debt. 

Chicken Shawarma

Ingredients:
1 lb chicken breast
2 tbsp Seasoning (see below)
1 tsp salt
1 pinch chili flakes
4 cloves garlic, minced
2 lemons, juice only
1/3 C olive oil
1 yellow onion, sliced
Seasoning
2 tbsp ground black pepper
2 tbsp garlic powder
2 tbsp ground allspice
1 tbsp ground cinnamon
1 tbsp ground cardamom
1 tbsp ground cloves
1 tbsp ground nutmeg
1.5 tsp dried oregano
1.5 tsp chili powder
1 tbsp smoked paprika optional
1 tsp turmeric optional
Garlic Yoghurt Sauce
1/2 C plain greek yoghurt
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp salt

Directions:

1. Mix all the ingredients for the shawarma seasoning and store in an airtight container
2. Add the seasoning, salt, chili flake, lemon juice, garlic and olive oil to a bowl. Whisk well and toss in the chicken. Make sure the chicken is completely coated in the marinade. Cover with plastic wrap and refrigerate for 1 hour.
3. Pre-heat the oven to 425F. Add sliced onion to the bowl with the chicken and combine. Place chicken and onion in a 9x13 baking dish. Do not add the excess marinade.
4. Bake for 18-23 minutes and check chicken to see if it is done. If you have a thermometer, they should reach an internal temperature of 165F. Let rest 5 minutes before slicing.
5. Combine all ingredients in a small bowl for the garlic sauce. Plate chicken, top with garlic sauce and serve with sliced tomato and cucumber. 

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I LOVE baklava. The pistachios, the honey, the flakiness. Its seriously making me drool right now and I am not even embarrassed. This dessert is a labor or patience and love, so be sure to give yourself time and grace during this process. 

Baklava

​Ingredients:
1 (16oz) package phyllo dough.
3/4 C olive oil
1/4 C butter
For the filling:
1 lb mixed nuts (I used Walnuts and pistachios)
1 tsp ground cinnamon
1/4 C honey
For the simple syrup:
1 C sugar
1 Tbsp lemon juice
3/4 C water
1 tsp vanilla
1/4 C honey

Directions:

1. Thaw the phyllo package according to package direction.
2. Combine all of the simple syrup ingredients in a sauce pan over medium high heat, lightly stirring. When it boils, reduce heat to low and let simmer for 10 minutes. Remove from heat and let cool completely.
3. For the filling, chop the nuts and mix with cinnamon, add the honey and mix well.
4. Melt butter in a sauce pan, being careful not to burn it. Remove from heat and add the olive oil.
5. Brush a baking sheet lightly with the butter
6. Start layering the phyllo sheets brushing each couple of layers and do so until you are done with 10 phyllo sheets. Spread about 1/4 of the nuts mixture then layer another 5 sheets brushing in between. Continue this pattern until you are left with the last 10 sheets of the phyllo for the final layer.
7. Preheat the oven to 350F.
8. Cut the phyllo sheets in diamonds and bake for 50 minutes or until it is puffy and golden brown. 
9. Pour the cooled syrup over the baklava, you’ll hear it sizzle and smell the goodness. Let it cool completely then serve.