Discovering Lebanese Recipes and Lifestyle: Falafel and Makdous Delight

Lebanese cuisine is a treasure trove of flavors, vibrant colors, and rich traditions that have been passed down through generations. It's a reflection of the Lebanese lifestyle, which values family, hospitality, and a love for fresh, wholesome food. In this blog, we'll explore some of the most beloved Lebanese recipes and lifestyle elements, focusing on two iconic dishes: the Lebanese Falafel and Lebanese Makdous.

The Heart of Lebanese Lifestyle

The Lebanese recipes and lifestyle is deeply rooted in social gatherings and shared meals. Whether it’s a casual family dinner or a grand festive occasion, food plays a central role. Lebanese people take pride in their culinary heritage, emphasizing the use of fresh ingredients, aromatic spices, and traditional cooking methods. This commitment to quality and authenticity is evident in every Lebanese dish, making their cuisine one of the most celebrated in the world.

Lebanese Falafel Recipe

Falafel is a staple in Lebanese cuisine and a favorite street food around the globe. These crispy, golden-brown balls are made from ground chickpeas or fava beans mixed with herbs and spices. Here's a simple and authentic Lebanese falafel recipe you can try at home.

Ingredients:

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking powder
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Drain the soaked chickpeas and transfer them to a food processor.
2. Add the onion, garlic, parsley, cilantro, cumin, coriander, baking powder, salt, and pepper.
3. Pulse the mixture until it forms a coarse paste. Be careful not to over-process; the mixture should be slightly chunky.
4. Transfer the mixture to a bowl and refrigerate for at least 30 minutes to firm up.
5. Heat the oil in a deep pan or fryer to 350°F (175°C).
6. Scoop out tablespoon-sized portions of the falafel mixture and shape them into balls or patties.
7. Fry the falafel in batches until golden brown and crispy, about 3-4 minutes per side.
8. Remove with a slotted spoon and drain on paper towels.

Serve your homemade Lebanese falafel with warm pita bread, fresh vegetables, and a drizzle of tahini sauce. It's a delicious and nutritious meal that captures the essence of Lebanese cuisine.

Lebanese Makdous: A Traditional Delicacy

Lebanese Makdous is another culinary gem that showcases the rich flavors of Lebanese recipes and lifestyle. Makdous are small eggplants stuffed with walnuts, red peppers, and garlic, then preserved in olive oil. This dish is typically prepared in the fall and enjoyed throughout the winter months.

Ingredients:

• 2 lbs baby eggplants
• 1 cup walnuts, chopped
• 1 red bell pepper, finely chopped
• 4 cloves garlic, minced
• Salt to taste
• Olive oil

Instructions:

1. Wash the eggplants and trim the stems.
2. Bring a large pot of salted water to a boil and blanch the eggplants for about 10 minutes until they are tender but still firm.
3. Drain the eggplants and let them cool. Make a slit along one side of each eggplant, being careful not to cut through completely.
4. Sprinkle the eggplants with salt and place them in a colander to drain for 24 hours. This helps to remove excess moisture.
5. In a bowl, combine the chopped walnuts, red pepper, and garlic.
6. Stuff each eggplant with the walnut mixture and press lightly to close.
7. Place the stuffed eggplants in a jar, packing them tightly.
8. Pour olive oil over the eggplants, ensuring they are completely submerged.
9. Seal the jar and store it in a cool, dark place for at least one week before consuming. The flavors will develop and intensify over time.

Makdous is typically served as part of a mezze platter, accompanied by fresh bread, olives, and cheese. It’s a delightful appetizer that perfectly embodies the Lebanese approach to food – simple, flavorful, and made with love.

FAQs

What are the main ingredients in Lebanese falafel? Lebanese falafel is made from soaked chickpeas, onion, garlic, fresh herbs (parsley and cilantro), spices (cumin and coriander), baking powder, salt, and pepper. These ingredients are blended together to form a mixture that is then shaped into balls or patties and fried until crispy.

How do I store Lebanese Makdous? Lebanese Makdous should be stored in a jar, completely submerged in olive oil, and kept in a cool, dark place. This preservation method allows the flavors to develop and keeps the Makdous fresh for several months.

Can I bake falafel instead of frying it? Yes, you can bake falafel for a healthier alternative. Preheat your oven to 375°F (190°C), place the falafel balls on a baking sheet lined with parchment paper, and brush them with a little oil. Bake for about 20-25 minutes, turning halfway through, until they are golden and crispy.

What other dishes are commonly found in Lebanese cuisine? Lebanese cuisine features a variety of dishes including hummus, baba ganoush, tabbouleh, kibbeh, and shawarma. These dishes, like falafel and Makdous, highlight the use of fresh ingredients and bold flavors.

Lebanese recipes and lifestyle are a celebration of community, tradition, and a profound love for food. Whether you’re enjoying a plate of crispy falafel or savoring the rich taste of Makdous, you’re experiencing the heart and soul of Lebanon.