Mtabbal (also Mutabbal, Moutabbal, Baba Ghannouj, Baba Ganushe, Baba Ghannuj, Baked Eggplant Dip, arabic بابا غنوج, متبل) is a popular Lebanese/Syrian/Turkish dip usually served as a sidedish and made with eggplant. Nutritionally, eggplants are low in energy (30kcal/100g), protein (1.2%) and vitamin C (5mg/100g), but rich in potassium and calcium.

Ingredients

• 2 eggplants (medium size)
• 1/4 cup tahineh (sesame seed paste)
• 1/4 cup lemon juice
• 3 cloves peeled garlic
• 1 teaspoon salt
• Olive oil
• Fresh mint (optional)
• 2 tablespoons finely chopped fresh parsley (optional)

Procedure

1. Bake the pierced eggplants in the oven for 30-40 minutes at about 350°.
2. Cool (cooling under cold water will make your final dish have a white color, instead of yellow).
3. Remove and skin and the tough top.
4. Blend the eggplants, the tahineh, the lemon juice, the garilc, and the salt in a food processor until smooth.
5. Garnish with olive oil and parsley and mint.
6. Serve with Lebanese (pita) bread.

Shish Taouk (also Shish Tawoo2, Shish Tawook, Shish Tawuk, Shish Tawu2, Chich Tawou2, Barbecued Boned Chicken, arabic شيش طاووق) is a traditional Turkish, Syrian, and Lebanese chicken kebab. Shish means “skewered” and Taouk means “chicken”, compared to shish kebab (skewered beef). The term shish taouk comes from Turkish for skewered chicken. The original version was served with rice and a garlic paste along with vegetables. The sandwich version comes in a bread or pita wrap seasoned with garlic paste, along with lettuce, tomatoes, and pickled turnips.

Ingredients

• 1 kg (32 oz) boned chicken
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ¼ teaspoon ground white pepper
• a dash of ground ginger
• 5 cloves garlic, crushed
• ¾ cup lemon juice
• ½ cup vegetable oil

  Procedure

1. Mix all ingredients above.
2. Soak for 24 hours in the refrigerator.
3. Place in an oven tray. Place tray in a 220°C oven for 30 minutes. Lower heat, cook for 30 minutes or until tender (or thread chicken pieces onto skewers, alternate with mushrooms if desired).
4. Serve accompanied with Lebanese (pita) bread, fresh vegetables, french fries, and garlic purée.

Shawerma Djaj (also Shawarma Dajaj, Shawarma djaj, Chicken Shawarma, Chicken Shawerma, arabic شاورما دجاج) is a delicious chicken dish often served in Lebanese (pita) bread. It is famous across all the Middle East, especially Turkey (where it originated), Syria, and Lebanon. It is currently a very known and beloved dish all over the world.

Ingredients

• 2 kg boned chicken, cut into finger size slices
• 2 cups lemon juice
• 1 ½ cups vegetable oil
• a dash of salt (as desired)
• a dash of ground white pepper
• a dash of ground paprika
• a dash of ground mastic
• 1 tbls ground 7 spices

Procedure

1. Mix all ingredients above
2. Soak placed in the refrigerator for 24 hours
3. Place in an oven tray
4. Enter tray into a 220°C oven for 45 minutes
5. Serve in Lebanese (pita) bread, with grilled tomatoes, french fries, and lettuce salad