Tag Archives: Lebanese cuisine

Karl’s Lebanese Chicken and Potatoes

Adapted from *Parsley* (Food.com)

This week’s challenge started when Jan and I were watching “Diners, Drive Ins and Dives.” One of the featured dishes was Lebanese Za’atar Pizza.  I made this for dinner the next night and it was such a hit that Jan wanted a Lebanese meal built around it for Sunday.

Lebanese Chicken and Potatoes

Lebanese Chicken and Potatoes

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Filed under Main Dishes, Poultry

Karl’s Lebanese Seven Spices

Adapted from orayeena “The secret for good eastern food. Actually it’s a mix of 8 spices.”

On the Internet many non-Middle Easterners complain about how they can’t get Lebanese 7 spices right. Orayeena let slip why this is so, because there are actually 8 spices in the mix. (Of course there is pepper in it! Why would anyone count the pepper as a spice?).

Karl's Lebanese Seven Spices

Karl’s Lebanese Seven Spices

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Filed under Sauces and Spices

Lebanese Za’atar Pizza

Jan and I were watching “Diners, Drive Ins and Dives” one night. One of the featured dishes was Lebanese Za’atar Pizza.  Za’atar is a ubiquitous Middle Eastern spice blend with no clear set of ingredients. The word usually translated as “thyme” on the packages can be from a wide variety of related herbs depending on the locality. The Za’atar blend usually has “thyme,” sesame seeds, salt, and “other spices.” Sumac is a common addition, but any other additions and amounts are the closely held secrets of the blenders. This is not a blend that you are going to mix yourself and come anywhere even close to the commercial blends, so find a blend that you like by trying different producers.

Lebanese Za'atar Pizza

Lebanese Za’atar Pizza

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Filed under Breakfast, Main Dishes, Vegetarian MD