Nice and Lebaneasy…as promised

I did promise earlier to post some of my yummy mezze recipes, so here goes. These are adapted from a little French cookbook called Cuisine Libanaise that I was given as a present when I was moving home from Toulouse about a hundred years ago.


  • 400g can chickpeas, drained
  • 4 soup sps tahini
  • juice of 2 lemons
  • 3 cloves garlic, crushed
  • salt & pepper
  • 3 soup sps olive oil

Whizz everything in food processor, except olive oil. The book says to drizzle the hummus with the olive oil but I prefer to blitz about 1tblsp or a little more in with everything else and forego the rest of the olive oil.


  • 75g burgul wheat
  • 5 medium tomatoes
  • 1 red onion
  • juice of 2 lemons
  • 4 handfuls flat leaf parsley
  • 6 soup sps olive oil
  • 1 soup sp dried mint
  • salt & pepper

Soak the bulgur for an hour. Finely dice tomatoes and onion and chop parsley. This might seem like a lot of parsley but the more the better, really. Don’t bother if you only have the curly stuff as it just doesn’t work.

Mix everything together and adjust if you like, adding more lemon juice, oil, salt or pepper to your own taste.

By the way, if you see tabbouleh recipes with cucumber in them, ignore them. I like cucumber but it has no place in this salad. Even my French cookbook says as much (sort of) with its stern addendum to the recipe: “This is the only true recipe: it is different to that which can be found in delis and is a cousin very far removed from that”.  Excuse the clunky translating.


Will add a few more recipes along these lines when I get the chance.


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