#Kebbeh Varieties

[pebblegalaxy]

The Rich and Delicious World of Syrian Cuisine: Exploring Kebab, Kebbeh, Kabsa, Yalanji, and Shawarma #BlogchatterFoodFest @blogchatter

The Rich Tapestry of Syrian Cuisine Syrian cuisine stands as a testament to the rich cultural heritage and diverse influences that have shaped the country over millennia. Nestled at the crossroads of the Middle East, Syria has absorbed and adapted culinary traditions from its neighbors, creating a cuisine that is both unique and universally appealing. From the aromatic spices to the varied…

[maiega]

Discovering the Joys of Learning Arabic

When people think about picking up a new language, they often wonder, is Arabic fun to learn? The answer can be different for everyone, but there's a lot about Arabic that makes it a genuinely enjoyable and rewarding experience. From its rich cultural background to the unique structure of the language itself, Arabic can surprise you in many delightful ways.

The Beauty of the Arabic Language

One of the first things you'll notice about Arabic is how beautiful it sounds. The flowing, rhythmic nature of the language can make even everyday conversations feel like poetry. The way certain letters are pronounced—like the distinctive "kh" sound—adds a melodic touch to speech that many learners find fascinating.

The script is another aspect that stands out. Writing in Arabic is like learning a new art form. It might seem challenging at first, but mastering the elegant curves and dots of the script can be quite satisfying. Plus, there’s a sense of achievement when you start to recognize words and phrases written in Arabic around you, like on restaurant signs or social media posts.

A Gateway to a Rich Culture

Learning Arabic isn’t just about the language; it’s also about immersing yourself in a rich and diverse culture. From the intricate patterns of Islamic art to the vivid storytelling of Arabic literature, the language offers a window into the traditions and daily lives of people across the Middle East and North Africa.

Food lovers might appreciate learning Arabic when it comes to discovering new recipes and culinary terms. Imagine reading a traditional recipe for kebbeh or baklava directly from an Arabic cookbook. Even if you’re not aiming for fluency, learning a bit of Arabic can enhance your travels in the region, making interactions more personal and meaningful.

Challenges That Make It Fun

Like any language, Arabic comes with its challenges. It has a different alphabet, and the grammar can be quite different from English. But for many learners, it’s exactly these challenges that make it fun. It’s like solving a puzzle—each new grammar rule or vocabulary word is a piece that helps you see the bigger picture.

Arabic also offers a variety of dialects. While Modern Standard Arabic is widely understood, different regions have their own spoken versions of the language. This means you have the chance to pick up unique phrases and slang depending on where you focus your studies. It adds a layer of variety that keeps the learning process dynamic and interesting.

A Place to Start: Kalimah Center

If you’re wondering where to begin your Arabic learning journey, the Kalimah Center is an excellent place to start. They offer tailored courses that make the process accessible and enjoyable for beginners and advanced learners alike. With a focus on creating a supportive environment, Kalimah Center helps students learn at their own pace, making sure that each lesson feels engaging and rewarding.

Their approach balances the fundamentals of Arabic with practical language use, so you’ll find yourself picking up conversational skills quickly while also building a solid foundation in grammar and writing. Whether you’re looking to learn Arabic for travel, personal interest, or professional reasons, the Kalimah Center provides the right resources to make learning Arabic feel like a rewarding journey.

So, Is Arabic Fun to Learn?

The answer really depends on what you’re looking for in a new language. If you enjoy diving into a new culture, appreciate beautiful sounds and script, and don’t mind a few challenges along the way, then yes, Arabic can be a lot of fun to learn. It’s not always easy, but the sense of accomplishment you get with each new word or phrase makes it all worthwhile.

And with resources like the Kalimah Center, getting started is simpler than you might think. You can explore the joy of learning Arabic from the comfort of your home, and who knows—you might just find yourself captivated by a whole new world of language and culture.

[nogarlicnoonions]

Kebbeh... another national culinary pride! "Kebbeh b Cha7me", "Kebbeh bel Sanniyeh", "Kebbeh 2rass", "Kebbeh bel Bassal", "Kebbet La2teen", "Kebbeh 7ileh", "Kebbeh 2rass", "Kebbeht Labneh", "Kebbet Batata", "Kebbeh Nayyeh", "Kebbeh Sajiyyeh", "Kebbet Jreesh", "Kebbet Rezz", "Kebbet 7ommos", "Kebbet Samak" the list goes on and on. Then there are Kebbeh like "Kebbeh 2arnabiyyeh", "Kebbeh Samakieh", Kebbeh Labniyyeh", "Kebbeh bel Karaz”, “Kebbeh b Kechek” and others.  . Kebbeh: A national love story, the pride of our culinary culture. In all its forms and shapes, kebbeh is simply marvelous. Next time you're in Lebanon, make sure to try the different varieties, especially with Labneh and Kammouneh. . #Le2metnaBtejma3na #thetableofunity #lebanesefoodunites #sharealebanesetable . #a7labaladbel3alam #sexyfood #lebanesefood #lebanesegreatness #foodoflove #foodofpassion #generoustable #variedfood #mediterraneandiet #vegan #vegetarian #hummus #tabbouleh #nogarlicnoonions #lebanon #lebaneseandproud #proudlylebanese #lebaneserestaurant #festivelunch #tableofunity #veganfood #vegetarianfood #lebanesecuisine #restaurantsoflebanon #saverestaurantsoflebanon #falafel (at Lebanon) https://www.instagram.com/p/B-zEamkBFOH/?igshid=1q2fhdoadg042

[tenortower6-blog]

roasted garlic hummus

This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews. The garlic, lemon and creamy texture are just perfect!

I originally shared this Roasted Garlic Hummus and the story of the Beirut Restaurant here on March 11, 2013. I have slightly altered the text and added new images today. 

How I Fell in Love with Hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically, that place is also reserved for The Beirut Restaurant in Allentown, Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards. After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come. Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.

Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer, was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

How to Make Hummus

1. Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

2. Two heads of garlic may sound like a lot, but once the garlic is roasted, the flavors mellow quite a bit, and you’ll find they give a pleasant amount of roasted garlic flavor to the dish.

3. To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove.

4. Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.

5. Place the garlic root-end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browed and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.

6. Allow the garlic to cool, then squeeze the garlic out of the skins.

7. I used canned chickpeas for this recipe, but making chickpeas from dried beans is fine. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.

8. The ratio of salt to lemon is important. If you want to use kosher salt instead of regular table salt, make sure you read this about subbing kosher salt for table salt first! And if you want to read more about the balance of salt and acid you can read this here.

9. Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

10. At the Beirut Restaurant, the hummus always came sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.

More Homemade Hummus Recipes:

Black Bean Hummus

Edamame Hummus

Thank you for reading. If you make this recipe, please come back and leave a star rating and review! It is so helpful!

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Description

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Ingredients

2 heads garlic

4 tablespoons extra-virgin olive oil, divided

1 15 1/2-ounce can chickpeas, drained and rinsed

3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)

2 tablespoons tahini

¾ teaspoon salt

optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

Hummus will keep covered in the fridge for up to 4 days.

Nutrition

Serving Size: 2 tablespoons

Calories: 95

Sodium: 176

Fat: 8

Fiber: 2 g

Protein: 1 g

Keywords: garlic hummus, how to make hummus

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[atombail7-blog]

roasted garlic hummus

This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews. The garlic, lemon and creamy texture are just perfect!

I originally shared this Roasted Garlic Hummus and the story of the Beirut Restaurant here on March 11, 2013. I have slightly altered the text and added new images today. 

How I Fell in Love with Hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically, that place is also reserved for The Beirut Restaurant in Allentown, Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards. After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come. Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.

Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer, was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

How to Make Hummus

1. Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

2. Two heads of garlic may sound like a lot, but once the garlic is roasted, the flavors mellow quite a bit, and you’ll find they give a pleasant amount of roasted garlic flavor to the dish.

3. To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove.

4. Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.

5. Place the garlic root-end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browed and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.

6. Allow the garlic to cool, then squeeze the garlic out of the skins.

7. I used canned chickpeas for this recipe, but making chickpeas from dried beans is fine. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.

8. The ratio of salt to lemon is important. If you want to use kosher salt instead of regular table salt, make sure you read this about subbing kosher salt for table salt first! And if you want to read more about the balance of salt and acid you can read this here.

9. Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

10. At the Beirut Restaurant, the hummus always came sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.

More Homemade Hummus Recipes:

Black Bean Hummus

Edamame Hummus

Thank you for reading. If you make this recipe, please come back and leave a star rating and review! It is so helpful!

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Description

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Ingredients

2 heads garlic

4 tablespoons extra-virgin olive oil, divided

1 15 1/2-ounce can chickpeas, drained and rinsed

3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)

2 tablespoons tahini

¾ teaspoon salt

optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

Hummus will keep covered in the fridge for up to 4 days.

Nutrition

Serving Size: 2 tablespoons

Calories: 95

Sodium: 176

Fat: 8

Fiber: 2 g

Protein: 1 g

Keywords: garlic hummus, how to make hummus

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[clamjumper5-blog]

roasted garlic hummus

This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews. The garlic, lemon and creamy texture are just perfect!

I originally shared this Roasted Garlic Hummus and the story of the Beirut Restaurant here on March 11, 2013. I have slightly altered the text and added new images today. 

How I Fell in Love with Hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically, that place is also reserved for The Beirut Restaurant in Allentown, Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards. After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come. Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.

Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer, was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

How to Make Hummus

1. Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

2. Two heads of garlic may sound like a lot, but once the garlic is roasted, the flavors mellow quite a bit, and you’ll find they give a pleasant amount of roasted garlic flavor to the dish.

3. To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove.

4. Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.

5. Place the garlic root-end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browed and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.

6. Allow the garlic to cool, then squeeze the garlic out of the skins.

7. I used canned chickpeas for this recipe, but making chickpeas from dried beans is fine. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.

8. The ratio of salt to lemon is important. If you want to use kosher salt instead of regular table salt, make sure you read this about subbing kosher salt for table salt first! And if you want to read more about the balance of salt and acid you can read this here.

9. Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

10. At the Beirut Restaurant, the hummus always came sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.

More Homemade Hummus Recipes:

Black Bean Hummus

Edamame Hummus

Thank you for reading. If you make this recipe, please come back and leave a star rating and review! It is so helpful!

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Description

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Ingredients

2 heads garlic

4 tablespoons extra-virgin olive oil, divided

1 15 1/2-ounce can chickpeas, drained and rinsed

3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)

2 tablespoons tahini

¾ teaspoon salt

optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

Hummus will keep covered in the fridge for up to 4 days.

Nutrition

Serving Size: 2 tablespoons

Calories: 95

Sodium: 176

Fat: 8

Fiber: 2 g

Protein: 1 g

Keywords: garlic hummus, how to make hummus

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[chardscarf12-blog]

roasted garlic hummus

This roasted garlic hummus recipe is one of our most popular recipes and always wins rave reviews. The garlic, lemon and creamy texture are just perfect!

I originally shared this Roasted Garlic Hummus and the story of the Beirut Restaurant here on March 11, 2013. I have slightly altered the text and added new images today. 

How I Fell in Love with Hummus

As ubiquitous as hummus is today, really good, authentic hummus holds a special place in my heart. Specifically, that place is also reserved for The Beirut Restaurant in Allentown, Pennsylvania. In the eighties, in South Eastern Pennsylvania, this was THE PLACE to go for delicious authentic Lebanese food. My father had spent his junior year studying at the American University of Beirut in Lebanon, and he LOVED Lebanese food. And, after eating Lebanese food at the Beirut Restaurant, I too loved Lebanese food.

Though it was an hour from where we lived in Bucks County, he made a point of being in the area a few times a summer. We’d go with a large group of my parents friends and their kids for a day trip to the fabulously tacky and kitschy amusement park, Dorney Park. We never ate the junk food at the park, because we’d save our appetites for The Beirut Restaurant afterwards. After having gone there a few times, my dad made friends with Jameel, the owner. And being the brazen guy that he was, my Dad unblinkingly lead my sister, my best friend Amanda, and me through the kitchen to get into the restaurant through the stoves with bubbling pots of fragrant delicacies. He would joke and banter in broken Arabic to Jameel and the cooks. We’d wind our ways past the life-sized plaster camels and velvet and bead-draped doorways into the main dining room where the walls were muraled with desert scenes.

There the patrons dined on mezze tables covered in small, shared plates of amazing, fresh Lebanese food. My Dad and the adults would unpack the cold six-packs of Rolling Rocks they had brought, it was BYOB; we would settle into the heavily cushioned banquettes, under the twinkle-light bedazzled ceiling. And then the food would start to come. Tabbouleh with tons of parsley and mint, supremely smooth and slightly smoky baba ghanoush, crispy nutty kebbeh and oily and pungent olives. And my favorite always was their garlicky and lemony hummus, bathed in bright green olive oil and dusted with sumac. Piles of warm pitas were tucked into any spare patch of table, but Jameel and his servers would keep the plates coming. I don’t even remember if we ever had to order, I think they just knew what we liked, and kept bringing us more and more delicious food. And if there was ever room for dessert, there was a rolling cart with all sorts of golden, nutty, honey-drizzled treats.

Perhaps the most tantalizing specialty of the house were the gorgeous and scantily clad belly-dancers, gyrating through the mezza tables. My mom (jokingly) griped that Jade, the belly dancer, was the real reason my Dad insisted we stopped there for dinner. But in truth we all loved the whole experience. It was all like another crazy ride at the amusement park.

My Dad tells me that the Beirut Restaurant is no longer owned by Jameel. Along with my memories of The Beirut Restaurant my love of really good hummus lives on. This is my roasted garlic variation. I hope it gives you a little taste of what I remember from all those years ago.

How to Make Hummus

1. Roasting garlic can be done on the stovetop or in the oven. For this recipe, I opted for roasting the garlic in the oven because there are only two heads.

2. Two heads of garlic may sound like a lot, but once the garlic is roasted, the flavors mellow quite a bit, and you’ll find they give a pleasant amount of roasted garlic flavor to the dish.

3. To roast the garlic, remove the loose papery outer pieces of garlic skin. They will become soaked with the oil, and can get mixed into the garlic otherwise. Just rub them with your fingertips to remove.

4. Cut the tips of the garlic head to expose the cloves. I like to use a serrated knife to do that which helps if the variety of garlic has a hard inner stem.

5. Place the garlic root-end down in your baking dish and then drizzle with a little oil. Cover to keep the garlic moist. Roast the garlic until it is browed and softened. To tell if it is soft, just give the heads a little squeeze: They should yield under the pressure. (Use tongs as the garlic will be hot!) Alternatively, you can poke the garlic clove to see if they are soft. They will be falling apart when they’re ready.

6. Allow the garlic to cool, then squeeze the garlic out of the skins.

7. I used canned chickpeas for this recipe, but making chickpeas from dried beans is fine. For canned chickpeas, look for those that are packed in cans that are free from BPA lining. Drain them and rinse them with cold water to remove excess sodium and starchy water.

8. The ratio of salt to lemon is important. If you want to use kosher salt instead of regular table salt, make sure you read this about subbing kosher salt for table salt first! And if you want to read more about the balance of salt and acid you can read this here.

9. Puree the hummus really well for the creamiest texture. I like to scrape the sides a few time to ensure the rough pieces are blended in.

10. At the Beirut Restaurant, the hummus always came sprinkled with sumac and drizzled generously with olive oil. I highly recommend it too though it is optional.

More Homemade Hummus Recipes:

Black Bean Hummus

Edamame Hummus

Thank you for reading. If you make this recipe, please come back and leave a star rating and review! It is so helpful!

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Description

This garlic hummus recipe never fails to win rave reviews. The roasted garlic and balance of lemon and creamy chickpeas is just perfect! Readers have reported that they make it over and over.

Ingredients

2 heads garlic

4 tablespoons extra-virgin olive oil, divided

1 15 1/2-ounce can chickpeas, drained and rinsed

3 Tablespoons plus 1 ½ teaspoons fresh lemon juice (from about 1 juicy/large lemon)

2 tablespoons tahini

¾ teaspoon salt

optional garnish: sumac powder, chopped parsley and more extra-virgin olive oil for garnish

Instructions

Preheat oven to 350ºF. Rub extra papery skin off of whole heads of garlic. Cut tips off each clove of garlic with serrated knife to exposing a bit of garlic. Lay root side down on a sheet of aluminum foil or in a small baking dish. Drizzle 2 tablespoons oil over the cut end of the garlic. Crimp foil closed or cover the baking dish with foil. Roast until the garlic cloves are soft and fragrant, 45 minutes to 1 hour. Open foil and let sit until cool enough to handle.

Squeeze the garlic cloves out of their papery skin. Discard skin and transfer the cloves to a food processor. Add the remaining 2 tablespoons oil, chickpeas, lemon juice, tahini and salt and puree until completely smooth, about 1 minute. Serve sprinkled with sumac, parsley and drizzled with more olive oil if desired.

Notes

Hummus will keep covered in the fridge for up to 4 days.

Nutrition

Serving Size: 2 tablespoons

Calories: 95

Sodium: 176

Fat: 8

Fiber: 2 g

Protein: 1 g

Keywords: garlic hummus, how to make hummus

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Source: https://www.healthyseasonalrecipes.com/roasted-garlic-hummus/

[deniseccastillo]

MAY 14, 2017 | Mother’s Day

We celebrated at Villaggio Mall. It was nothing that fancy. We ate dinner at a buffet, Wok of Fame. I ate lasagna with fries and fried kebbeh. I don’t eat much especially at buffets when I don’t know the varieties of food, I prefer the usual restaurants. I have my usual orders hahahaha.

But nevertheless, we had fun. I even vlogged! I had to take a picture in the mall because I feel like a tourist hahahahaha! Even if I’ve lived in Qatar for years already. 

[nogarlicnoonions]

Kebbeh... another national culinary pride! "Kebbeh b Cha7me", "Kebbeh bel Sanniyeh", "Kebbeh 2rass", "Kebbeh bel Bassal", "Kebbet La2teen", "Kebbeh 7ileh", "Kebbeh 2rass", "Kebbeht Labneh", "Kebbet Batata", "Kebbeh Nayyeh", "Kebbeh Sajiyyeh", "Kebbet Jreesh", "Kebbet Rezz", "Kebbet 7ommos", "Kebbet Samak" the list goes on and on. Then there are Kebbeh like "Kebbeh 2arnabiyyeh", "Kebbeh Samakieh", Kebbeh Labniyyeh", "Kebbeh bel Karaz”, “Kebbeh b Kechek” and others.  . Kebbeh: A national love story, the pride of our culinary culture. In all its forms and shapes, kebbeh is simply marvelous. Next time you're in Lebanon, make sure to try the different varieties, especially with Labneh and Kammouneh. . #Le2metnaBtejma3na #thetableofunity #lebanesefoodunites #sharealebanesetable . #a7labaladbel3alam #sexyfood #lebanesefood #lebanesegreatness #foodoflove #foodofpassion #generoustable #variedfood #mediterraneandiet #vegan #vegetarian #hummus #tabbouleh #nogarlicnoonions #lebanon #lebaneseandproud #proudlylebanese #lebaneserestaurant #festivelunch #tableofunity #veganfood #vegetarianfood #lebanesecuisine #restaurantsoflebanon #saverestaurantsoflebanon #falafel (at Lebanon) https://www.instagram.com/p/B-zEYqQhoip/?igshid=1v32l72pqc343

[nogarlicnoonions]

Kebbeh... another national culinary pride! "Kebbeh b Cha7me", "Kebbeh bel Sanniyeh", "Kebbeh 2rass", "Kebbeh bel Bassal", "Kebbet La2teen", "Kebbeh 7ileh", "Kebbeh 2rass", "Kebbeht Labneh", "Kebbet Batata", "Kebbeh Nayyeh", "Kebbeh Sajiyyeh", "Kebbet Jreesh", "Kebbet Rezz", "Kebbet 7ommos", "Kebbet Samak" the list goes on and on. Then there are Kebbeh like "Kebbeh 2arnabiyyeh", "Kebbeh Samakieh", Kebbeh Labniyyeh", "Kebbeh bel Karaz”, “Kebbeh b Kechek” and others.  . Kebbeh: A national love story, the pride of our culinary culture. In all its forms and shapes, kebbeh is simply marvelous. Next time you're in Lebanon, make sure to try the different varieties, especially with Labneh and Kammouneh. . #Le2metnaBtejma3na #thetableofunity #lebanesefoodunites #sharealebanesetable . #a7labaladbel3alam #kebbeh #lebanesefood #lebanesegreatness #foodoflove #foodofpassion #generoustable #mediterraneandiet #vegan #vegetarian #hummus #tabbouleh #nogarlicnoonions #lebanon #lebaneseandproud #proudlylebanese #lebaneserestaurant #festivelunch #onthesametable #tableofunity #veganfood #vegetarianfood #lebanesecuisine #restaurantsoflebanon #saverestaurantsoflebanon #falafel https://www.instagram.com/p/B-zESCKhUAj/?igshid=10aoq095hx418