ASIAN CUISINE

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LEBANON

Lebanese cuisine is a Levantine style of cooking that includes an abundance of whole grains, fruits, vegetables, starches, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb on the coast, and goat meat in the mountain regions. It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. 

Well known savoury dishes include baba ghanouj, a dip made of char-grilled eggplant; falafel, small deep-fried patties made of highly spiced ground chickpeas, fava beans, or a combination of the two; and shawarma, a sandwich with marinated meat skewered and cooked on large rods. An important component of many Lebanese meals is hummus, a dip or spread made of blended chickpeas, sesame tahini, lemon juice, and garlic, typically eaten with pita bread. A well known dessert is baklava, which is made of layered filo pastry filled with nuts and steeped in date syrup or honey. Some desserts are specifically prepared on special occasions: the meghli, for instance, is served to celebrate a newborn baby in the family.

Sumac kebabs on couscous tabouli

INGREDIENTS

• 6 chicken thigh fillets, cut into 3cm pieces
• 2 garlic cloves, crushed
• 1 tablespoon sumac
• 1 teaspoon ground coriander
• 2 tablespoons extra virgin olive oil
• 1 cup (250ml) Massel chicken style liquid stock
• 1 cup (190g) couscous
• 1 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped mint
• 2 green onions, trimmed, thinly sliced
• 250g cherry tomatoes, halved
• 1/4 cup (60ml) lemon juice
• Tamar Valley Greek Style Yoghurt, to serve
• Pita bread, to serve

METHOD

Step 1

Combine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers.

Step 2

Heat a char-grill pan or large frying pan over high heat. Add chicken skewers and cook, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove from heat. Set aside to rest.

Step 3

Meanwhile, bring the chicken stock to the boil in a medium saucepan over high heat. Remove from heat, add the couscous and stir to combine. Cover and set aside for 5 minutes. Use a fork to fluff grains to separate. Transfer to a bowl. Add the parsley, mint, onion, tomatoes, lemon juice and remaining oil and toss to combine. Season with salt and pepper.

Step 4

Spoon the couscous among serving plates. Top with kebabs. Serve immediately with Greek yoghurt and pita bread, if desired.

Looks and smells delicous i hope you try this and as always have a chilled day from the viking.