FoodMeal plans and recipes

Mabrouk Ramadan – Lebanese way

Mere thought of Ramzan Eid plays a cinematic  movie in your head with hot shots of sizzling kebabs on a skewer, fresh made nan- pulled out of a tandoor, steamy authentic biryani, crispy- juicy mutton samosas and a lineup of dazzling custards, puddings and ice creams. Let’s be honest, if you can almost sense the aroma of this delicious food and/or are drooling over your device, you got to like, share and comment here – right now!! This is the Indian Ramzan fare that we are quite acquainted with. However, let’s move a little to the west, to a country that basically gives middle-eastern and partly Mediterranean food, its identity. Bingo! Lebanon – Lebanese cuisine. Refreshing, delectable and trendy!

Today we will be sharing recipes for a crisp, lemony fattoush salad, falafels, toum sauce and shawarma chicken! Drooly-drooly again? You know the deal, fair game please – like, share, comment – right here, right now!

Fattoush Salad

It is basically a farmer’s salad that get any local vegetables added and dressed with olive oil and lemon juice. Here, think of an Indian Kachumbar- quite similar! Just add in your local veggies and there you are all set!


Romaine or iceberg lettuce, tomatoes, cucumbers, red onions, red radishes, bell peppers etc.

Pita bread, cut into small pieces and toasted or fried


  • 2 lemons juiced
  • 1 cup olive oil
  • ¼ tsp sumac
  • 2 tbsp pomegranate molasses
  • Pinch of oregano
  • 4 to 5 sprigs fresh parsley, chopped
  • 1 clove garlic, minced
  • Salt



  1. To make the dressing, add all ingredients in a tall jug or a jar and using hand blender, blend them on low speed. Slowly start to add olive oil. Make sure it gets emulsified with other ingredients.
  2. Add salt and pour some dressing over your chopped veggies and pita chips.
  3. Toss well, garnish with a pinch of sumac powder or za’atar. Enjoy fresh!




  • 2 cups dry chickpeas / kabuli chana – soaked overnight
  •  ½ small red onion, roughly chopped
  • 10-12 sprigs of fresh parsley, chopped
  • 3-5 cloves garlic
  • 1 1/2 tbsp besan / chickpea flour
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp black pepper
  • ¼ tsp red chili powder
  • ¼ tsp fennel seeds, roughly pounded
  • Pinch of ground cardamom
  • 2 lemons, juiced
  • Oil for frying


  1. Add all the above ingredients including raw, soaked chickpeas in a food processor and blend the ingredients together using a pulse mode.
  2. Scrape the sides off using a spatula. Do not add any water. Just keep pulsing until you get a coarse batter like consistency.
  3. Heat oil in a wok. Scoop out 2 tbsp of this batter mix into hot oil. Fry until golden brown and serve hot with the hummus or toum sauce.


Shawarma chicken


  • 4 boneless skinless chicken breasts
  • ¼ cup olive oil

Shawarma spice mix:

  • 2 tbsp cumin,
  • 2 tbsp paprika,
  • 1 tbsp allspice,
  • 3/4 tbsp turmeric,
  • 1/4tsbsp garlic powder,
  • 1/4 tbsp cinnamon,
  • 1 tsp red chili powder,
  • Salt and black pepper


  1. In a dry bowl, mix all the spices together to make your shawarma seasoning.
  2. Cut each chicken breast into 8 pieces. Add 4 to 5 tbsp of the spice mix and olive oil and then marinate the breast for minimum 1 hour or overnight.
  3. You may sear the chicken on a hot pan until cooked or arrange on a cookie sheet lined with parchment and bake at 350⁰F for 12 to 15 minutes.
  4. Once cooked, chop further to make it look like almost shredded.
  5. Enjoy with your salad or in pita wrap.


Toum Sauce

The famous Lebanese garlic sauce

This video will not only show you how to make toum, but also explain how to recover from an unsuccessful attempt at making it.

Wow your guests by trying these wonderful Lebanese recipes! Serve it with pita and hummus on the side and you will be rockin’ it.

If you liked this article, please comment below and let us know. If you need more help on how to plan your iftar party, click here. Share some pictures from your Ramzan Eid fare because we love to stay connected with our foodies! And tag us #metime.

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