Lebanon Calling

May 1st, 2018

TeleLIFE gives you a taste of delectable Lebanese cuisine this Ramadan.

Lebanese cuisine encompasses intricate and unique flavours that echo aromas of the Mediterranean.

Hamour Harra Sauce

(Fish with mashed potatoes and sauce)

Serves 4


600 gm hamour fish (sea bass can be used as an alternative)

100 gm onion, chopped

100 ml lemon juice

100 ml olive oil

50 gm fresh dill

Salt and white pepper to taste

50 gm garlic, chopped

100 gm tomato, chopped

70 gm capsicum, chopped

10 gm green chilli, chopped

Red chilli powder to taste

20 gm tomato paste

50 gm green and black olives

200 gm potatoes, steamed

70 ml milk

30 gm pistachios, chopped


1. Season the fish with salt, white pepper, lemon juice and 20 ml olive oil.

2. Pre-heat the oven at 180°C and bake the fish for 8 mins.

3. For the sauce: In a pan, add 60 ml olive oil and sauté the onions and green chilli.

4. Add garlic, capsicum and tomato paste. Let it cook.

5. Add chopped tomato, olives and red chilli powder. Let it cook.

6. For the potato: Mash the potatoes and add 20 ml olive oil and milk. Mix till the mixture becomes smooth.

7. To serve: Place the sauce on the plate, then slide the fish on top. Using a piping bag, pipe the mashed potato over the fish.

Garnish with pistachios and dill leaves. Serve.

Lamb Salona

(Lamb cooked with veggies)

Serves 4


800 gm lamb, cut into cubes

70 gm flour

5 gm cumin powder

2 gm coriander powder

2 gm black pepper

5 gm dry lemon

3 gm chilli powder

3 gm cardamom powder

Salt to taste

40 ml olive oil

100 gm onion

15 gm garlic

10 gm ginger powder

150 gm tomatoes, chopped

40 gm tomato paste

3 bay leaves

4 gm cinnamon

150 gm carrot, chopped

100 gm green peas

70 gm green beans

80 gm okra, chopped

70 gm ghee

Lemon juice as required

Coriander leaves to garnish


1. Marinate the lamb with all the spices. Keep aside for an hour.

2. Dust the lamb with flour.

3. In a pot, sear the lamb cubes with olive oil. Remove and keep aside.

4. In the same pot, add onion, ginger powder, garlic, bay leaves, cinnamon and dry lemon.

5. Add the seared lamb.

6. Add tomatoes and tomato paste. Cook on a low flame for 2 hours.

7. Add carrots, green peas, green beans, okra and a drop of lemon juice. Cook for 15 mins.

8. Plate the salona and garnish it with fresh coriander and a spoon of melted ghee. Serve with rice.


(Semolina cake)

Serves 10


1 kg semolina

1 cup sugar

1 cup milk

1 cup vegetable oil

4 tsp baking powder

3 tsp orange blossom water

3 tsp rosewater

1 tsp tahini (sesame paste)

for the sugar syrup:

2½ cups sugar

1½ cups water

1 tsp rose water

1 tsp orange blossom water

1 tsp lemon juice

for garnishing:

25 almonds, chopped


1. For the sugar syrup: Heat the sugar and water in a small saucepan until the sugar dissolves. Leave it to boil. Add lemon juice and keep on medium heat until the syrup thickens (10 mins). Add the orange blossom and rose waters.

2. For the batter: Mix all the ingredients together, except the tahini.

3. Grease the bottom and sides of a tray with the tahini. Spread the batter evenly in the tray and leave it to rest for 1½ hour.

4. Pre-heat the oven to medium heat. Bake (on the middle rack) for around 30 mins.

5. Remove and cut the cake into cubes while still in the pan. Return the tray to the oven (on the top rack) until the surface turns golden brown (about 35 mins).

6. Pour the sugar syrup over the cake while it is still hot and place it back in the oven until the syrup is absorbed.

7. Take out the cake and garnish with almonds. Serve.


(Milk pudding)

Serves 4


4 cups milk

½ cup sugar

3 tbsp corn flour

¼ cup water

¼ cup rose water

¼ cup orange blossom water

Pistachios, raisins and toasted almonds to taste


1. In a pot, add milk and sugar. Whisk until the sugar is dissolved.

2. Bring to a boil on medium heat, stirring constantly for about 20 mins.

3. Dissolve the corn flour in water and add to the boiling milk. Whisk.

4. When the mixture thickens, remove from heat.

5. Add rose and orange blossom waters. Mix.

6. Spoon evenly among serving bowls. Garnish with pistachios, raisins and almonds. Serve chilled.

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