A Culinary Voyage: Mastering Lebanese Classics – Hummus, Kafta Kabobs, and Makdous

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A Culinary Voyage: Mastering Lebanese Classics – Hummus, Kafta Kabobs, and Makdous


Lebanese cuisine, renowned for its vibrant flavors and rich cultural heritage, offers a delectable array of dishes that have gained global popularity. In this gastronomic exploration, we delve into the heart of Lebanese cooking, uncovering the secrets behind the perfect Lebanese hummus recipe, the succulent Kafta Kabobs, and the uniquely delightful Makdous.

Lebanese Hummus: A Creamy Delight

Here is lebanese hummus recipe:


  • 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed

  • 1/4 cup tahini

  • 1/4 cup extra-virgin olive oil, plus more for drizzling

  • 2 cloves garlic, minced

  • Juice of 1 lemon

  • 1/2 teaspoon ground cumin

  • Salt to taste

  • Water (as needed for desired consistency)

  • Paprika and chopped parsley for garnish


  • In a food processor, combine chickpeas, tahini, olive oil, garlic, lemon juice, cumin, and a pinch of salt.

  • Blend until smooth, adding water gradually until the desired creamy consistency is achieved.

  • Taste and adjust seasoning as needed.

  • Transfer the hummus to a serving dish, drizzle with olive oil, and sprinkle with paprika and chopped parsley.

Serving Suggestion:

Serve with warm pita bread, fresh veggies, or as a delightful accompaniment to Lebanese dishes.

Lebanese Kafta Kabobs: Grilled Perfection


  • 1 lb ground lamb or beef

  • 1 large onion, finely grated

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • Salt and pepper to taste

  • Skewers (pre-soaked if wooden)


  • In a bowl, mix together the ground meat, grated onion, chopped parsley, cumin, coriander, salt, and pepper.

  • Knead the mixture until well combined and shape it into elongated, cylindrical kabobs.

  • Thread the kabobs onto skewers.

  • Grill the kabobs over medium-high heat until cooked to your desired level of doneness, typically 12-15 minutes.

Serving Suggestion:

Serve the Lebanese Kafta Kabobs with rice, a side of hummus, or in a warm pita wrap with fresh veggies.

Lebanese Makdous: A Flavorful Journey


  • Baby eggplants (small and slender)

  • Walnuts, crushed

  • Garlic cloves, sliced

  • Red chili flakes

  • Salt

  • Olive oil


  • Slit the eggplants lengthwise, keeping the stems intact.

  • Stuff each eggplant with crushed walnuts and sliced garlic.

  • Arrange the stuffed eggplants in a jar, layering them with sprinkles of salt and red chili flakes.

  • Fill the jar with olive oil, ensuring the eggplants are fully submerged.

  • Seal the jar and let it marinate for a few weeks for optimal flavor.

Serving Suggestion:

Lebanese Makdous is typically enjoyed as a side dish or appetizer, paired with fresh bread or as part of a mezze spread.


Embark on a culinary adventure with these Lebanese classics – the velvety hummus, the aromatic Kafta Kabobs, and the flavorful Makdous. Whether you're an aspiring home chef or a seasoned gastronome, these recipes invite you to savor the essence of Lebanese cuisine, where each dish tells a tale of tradition, community, and the love for exceptional flavors. So, roll up your sleeves, gather your ingredients, and let the aromatic journey into Lebanese cooking begin!