Simple Lebanese Lunch {MKB North Africa and Middle East Heritage Series}

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I have mentioned earlier that from myother-in-law’s side our children have a Lebanese heritage. My MIL was born and grew up in Lebanon , she spoke Arabic to all her 4 children. With years she adapted cooking from various cuisine and the meals she makes are a fusion of Middle Eastern, Asian and Western food.

Recently our aunt from Lebanon was visiting and she and mom made a simple Lebanese meal, very easy to make and absolutely delicious.

Kousa (Kussa, Koussa, Kossa)

– 2 medium size zucchini
– 1/4 of an onion
– 1-2 garlic cloves
– 2-3 tablespoons of olive oil
– salt to taste
– spices: half a teaspoon of each turmeric and coriander powder
– lemon juice

1. Wash and gently scrub the zucchini with dull side of the knife to peel off excessive skin. Cut into small cubes.
2. In a pan warm up olive oil, add spices, fry for 30-40 seconds, add finely chopped onion and garlic. Fry for another 30-40 sec.
3. Add zucchini. Stir-fry for a minute or two, add salt, lower the fire, add 1-2 tablespoons of water, cover and let it simmer. In some time the liquid will start coming out. Keep them steeping on low fire until the liquid is nearly gone. Stir occasionally and don’t let it burn.
4. Transfer to a flat dish, spread and let it cool. Serve with lemon juice.
Note: this dish is best to be served cold. It doesn’t need reheating. You can cool it in the fridge. And it is best to be eaten with bread (pita, naan or any regulations bread).

Alternative to hummus

– 1 can of chickpeas, water drained completely; or 1 large cup of cooked chickpeas
– 2 cloves of garlic
– juice of 1 lemon
– salt
– 1 tablespoon of olive oil

1. Mash the garlic in a bowl, add lemon juice and olive oil. Mix and let it sit for a couple of minutes
2. Add chickpeas, mix well. Serve with any food

Green (Garden) salad

– few leaves of lettuce
– a small cucumber
– a small tomato
– 1/4 of cabbage head or 1/2 of small cabbage
– small bunch of parsley
– small bunch of mint
– half of capsicum
– 2 tablespoons of olive oil
– juice of half lemon
– a bunch of olives

Chop tomato, capsicum and cucumber. Shredd cabbage. Cut/ tear lettuce, parsley and mint. Mix it all up. Add salt to taste, lemon juice. Mix and let it sit for a couple of minutes. Add olive oil. Mix and let it see for few more minutes. Add olives. Serve with you favorite dishes.

So, these are 3 ingredients of a simple Lebanese meal. In Lebanese cuisine lemon is used a lot and vinegar too. So a lot of dishes have a sour lemony taste. My husband and my children love lemon and can just eat it like that – must be their Lebanese “genes” !

This post is a part of MKB North Africa and Middle East Heritage Series! See below more information and don’t forget to enter the giveaway on MKB!

Middle Eastern and North African Heritage Month | Multicultural Kid Blogs

This post is part of the Middle Eastern and North African Heritage Blog Series and Giveaway
.  Please visit our landing page
for the full schedule and to link up any of your posts on sharing Middle Eastern and North African heritage with kids.  And don’t forget to enter our giveaway below!

Giveaway




Our giveaway runs through the month of August, so enter below for a chance to win!  Some prizes have shipping restrictions.  If the winner is outside of the shipping area of one of the prizes, that prize will then be included in the next prize package.  (See our full giveaway rules
).





Grand Prize




Middle Eastern and Northern African Heritage Month Giveaway | Multicultural Kid Blogs

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:
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Middle Eastern and Northern African Heritage Month Giveaway | Multicultural Kid Blogs

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Middle Eastern and North African Heritage Month Series and Giveaway | Multicultural Kid Blogs

From Chicago Review Press, Kid’s Guide to Arab American History

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