Preparation time 20 minutes

Cooking time 30 minutes

Ingredients:

1. 3 medium sized potatoes, diced into bite sized pieces
2. 1 medium onion, finely chopped
3. 3-4 cloves of garlic, minced
4. Green chillies – 2-3 (cut finely)
5. 1  medium bell pepper, cur into thick strips
6. 1/2 cup fresh corriander leaves, finely chopped
7. 1 tbsp olive oil
8. 1 teaspoon lemon juice
9. salt and pepper to taste
10. oil for frying the potatoes

Directions:

Heat oil and fry the diced potatoes  like french fries until crisp. Once golden remove on a tissue papaer to absorb the excess oil. After all the potatoes are fried heat olive oil in a wok. Add onions garilc, bell pepper and  green chillies and saute for a minute. Once done add the potatoes, season with salt pepper and lemon juice. Add half od the corriander and toss well.  Transfer in a serving platter and garnish with the remaining corriander. Serve immediately.

Preparation time 5 minutes

Cooking time 30 minutes

Ingredients

1. 1 cup rice
2. 1/2 cup vermicelli
3. 2 tbsp  butter
4. 1/4 cup water
5. salt to taste

Preparation:
Boil the rice until tender once done drain excess water. Heat the butter in a deep non stick skillet and add vermicelli. Saute until brown. Add 1/4 cup water and let cook for a few minutes.  Add rice and salt. Mix until all the water is absorbed completely.  Serve hot with any Lebanese vegetable main dish of your choice.

Preparation time 30 minutes

Cooking time 5 minutes

Ingredients

1. 1 eggplant
2. 4-6 cloves of garlic
3. 2 tbsp tahini
4. 1/4 cup lemon juice
5. 3 tbsp olive oil
6. Pomegranate
7. salt & pepper to taste

Directions

Pierce some holes in the skin of the eggplant and grill over medium-high heat on your gas stove or grill turning every 4- 5 minutes, until the skin is blackened and the inside is soft. You can also roast your eggplant in an oven for about 30 minutes at 180ºC (time may vary on the size of the eggplant). Remove eggplant from the grill or oven and let cool. Once it is cool peel away the skin and discard. Add the eggplant and the remaining ingredients except pomegranate in the blender and blend until smooth. Transfer to a bowl garnish with olive oil and pomegranate. Serve with toasted pita bread. Also a part of the Mezze Platter.

Preparation time 30 minutes

Cooking time 5 minutes

Ingredients

1. 1 cup chickpeas (to be soaked in water overnight or minimum 2-3 hours and then boiled)
2. 4-6 cloves of garlic
3. 2 tbsp tahini
4. 1/4 cup lemon juice
5. 3 tbsp olive oil
6. salt & pepper to taste

Directions

Drain the chickpeas and add all the ingredients in a blender. Don’t discard the water. Blend until smooth, using the water drained from the chick peas if consistency is too thick. Transfer to a bowl and garnish with olive oil and paprika. Serve with toasted pita bread. Also a part of the Mezze Platter.