SEBACEOUS “BEIRUT” – A Taste of the Middle East | G-CUISINE

SEBACEOUS “BEIRUT” – A Taste of the Middle East | G-CUISINE


Hello Foodies and a Happy Fatty new month!!


Thick thighs and curvaceous silhouettes are softly becoming a solid look this summer (yes ladies,  you can finally ditch that summer body revolution cause it went away with the new year; we know but hey, no judgement!). Celebrities are finally embracing the fleshy movement and so are we, I mean tiger stripes, soft tummies and thunder thighs are part of what make African women peculiar from the rest and these definitions of what a perfect summer body should look like are about to swallowed and buried in the forgotten tracts of our consciousness. Embracing the thick is so hot right now and what better way to do it than healthy and right.


Our G-cuisine spotlight this week takes us on the oriental sojourn through the traditionally balanced terrains of the Middle Eastern dishes found in the Lebanese Republic. Lebanon is a sovereign state in Western Asia which hinges in between the Mediterranean Basin and the Arabian hinterland and is majorly known for its ‘rich history, cultural identity and ethnic and religious diversity’. Just like any other indigenous culture, Lebanon is also famous for the convergence of organically crafted flavours and locally inherited savours which have created classic culinary masterpieces that the locals cant smack from their lips and the foreigners cant relinquish. Lebanese dishes are known for their economical but rich flavours, hummus (beet, chickpeas, a hundred other varieties…), generous splurges of olive oil, tender and juicy meats, fresh herbs and vegetables, whole grains and nuts and oh how can we forget PITA BREAD! which is basically eaten with everything. Lebanese food gives us balanced ratios of the good carbs to greens and this is perfect for a slim thick, free from lethargy and heart disease.


So, If you’re looking for some new tastes that could tickle your foodie fancy, or a new dish to try our for the family, or perhaps a new restaurant to go on on a scrumptious adventure this weekend, search no further cause as always, we’ve got you covered! Its a new month and the Chinese and Americas are getting a bit too cliche for a family dates and palatable get togethers don’t you think?! We have created a list of the top Lebanese restaurants (thanks to the very competent exposes of the babes over at eat.drink.Lagos) in the Lagos metropolis for those who want to give the middle east a try, and a few recipes for those who don’t have a nice Lebanese restaurant next door or are more handy and want to try something different by bringing the Middle East to the comfort of their own kitchen.




Lebanese Restaurants in Lagos:

  1. Syrian Club : 41 Ribadu Road, Ikoyi. Lagos (0702 888 7777)
    Sources say the food is A1!
    leb syrian Tabbouleh
    leb syrian Falafel

    cred : eat.drink.Lagos

    cred : eat.drink.Lagos



2. BL Restaurant  : 147 Younis Bashorun St., Victoria Island, Lagos. (0705 555 0055)
This is a creamy blend of Bulgaria, Lebanon and a sprinkle of Italy in one yummy restaurant blend.



cred : eat.drink.Lagos

cred : eat.drink.Lagos


3. Churrasco and Fusion : Ozumba Mbadiwe Street, Victoria Island.

leb churrasco

cred : churrasco

cred : churrasco



4. BBQ R US : 6 Akin Olugbade Street, Victoria Island. Lagos. (0815 300 0013)

Grill, Shisha and Beer served in a cozy space.

bbq r us

cred : eat.drink.Lagos

cred : eat.drink.Lagos


5. Arabesque Restaurant : 225B Etim Inyang Crescent, Victoria Island, Lagos (0706 966 5555)

arabesque leb res

leb arabesque rest

cred : eat.drink.Lagos

cred : eat.drink.Lagos



Now for the adept and upcoming chefs in our online midst…are you ready??

Lets begin shall we..




No Lebanese meal is complete without Tabbouleh. This is the rule. It has quickly acclaimed the spot of Lebanon’s most eaten dish, meat and labneh are also favourites. You know what they say!! when in Rome act like the Romans, or in this case save the money and take your taste buds on a food-venturous journey by importing the full taste of Lebanon to your home. We have three varieties of meals, so choose which best suits your fancy and subsequently , your buds with these yummy dishes crafted from the heart of Beirut.




LEB tabb


Ingredients :


1 cup fine bulghur
2 bunches curly parsley
10 to 12 large mint leaves
4 to 6 scallions
3 medium tomatoes
1/2 English cucumber
2 lemons, juiced
1/2 cup olive oil
Salt and pepper to taste Put the bulghur in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 20 minutes. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop onion and tomato and it them to the cucumber, parsley, and mint. Squeeze any remaining water out of bulghur and it to the vegetables. Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.
Voila! Easy Peezy Healthy baby.




2 cups full-fat plain Greek yogurt (do not use low or nonfat!)
1/2 teaspoon kosher salt (I like mine salty, so I actually use a bit more than this — adjust according to your taste)
1 tablespoon freshly squeezed lemon juice
Olive oil and za’atar or honey, for serving (optional)
Place a seive inside a deep bowl, and line with cheesecloth, coffee filter or paper towel so that it overhangs on the sides.
In a separate bowl, whisk together yogurt, salt, and lemon juice. Scrape into the prepared sieve, and cover the yogurt with the overlapping fabric. Place in refrigerator and let drain for 12 to 24 hours (the longer, the thicker. I usually like about 16 hours). Serve in a serving dish and, draw a cicular furrow with the back of a spoon and pour some olive oil in the furrow. Can bee eaten with pita bread.


For full instruction visit







1 medium onion, finely chopped
½ lb lean ground beef
1 tbsp olive oil
½ teaspoon allspice
¼ teaspoon cinnamon
Salt and pepper to taste
⅓ cup pine nuts, toasted
Meat Dough:
1½ cups fine bulgur wheat
2 cups water
1 large onion, quartered
½ cup mint leaves
1½ lbs lean ground beef
2 teaspoons cumin
½ teaspoon all spice
Salt and pepper to taste
Vegetable oil for Filling:
In a large skillet, over medium high heat, sauté onions until soft, about 5 min. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5 more minutes. Once browned, season with salt and pepper, allspice and cinnamon and continue cooking until tender, 4 more minutes. Remove from heat and stir in the pine nuts. Reserve.
Meat dough:
In a medium sized bowl, cover the bulgur wheat with 2 cups of warm water. Let it sit for 30 minutes and then drain the excess water in a strainer, squeezing the wheat to get rid of excess water.
Add the bulgur wheat, the onion and the mint leaves to the bowl of a food processor. Process on high until the onion and the mint leaves are almost pureed. Add the spices and the ground beef, in batches if necessary, and process again to a smooth paste.
To form the croquettes, with wet hands, shape the meat-bulgur mixture into egg-sized balls. Using your index finger, poke a hole in the center of each ball, rotating the dough to shape the ball into a thin-walled oval (1/3 inch thick walls). Fill the hole with 1 tablespoon of the filling (or more if you have room!) and then gather the edges together to seal, shaping it into a football. Repeat until you have about 24 kibbeh, wetting your hands if necessary.
In a large saucepan, or dutch oven, heat enough oil over medium heat to cover the kibbeh until a deep fry thermometer reads 360F degrees. Working in batches, fry the kibbeh until browned, 4 to 5 minutes. Remove with a slotted spoon and transfer the fried kibbeh to a plate lined with paper towels, to soak the excess grease.
Serve hot or at room temperature!

For full instruction visit







leb sumac-kebabs-on-couscous-tabouli-53309-1
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 serveCombine the chicken, garlic, sumac, coriander and half the oil in a medium bowl. Season with salt and pepper. Thread the chicken onto bamboo skewers. Heat a 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. 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.
Serve immediately with Greek yoghurt and pita bread, if desired.


For full article visit


leb mujdarra rice main course 2hours




2 Tbsp olive oil
4 yellow onions
1 tsp cumin
1 tsp allspice
¼ tsp ground cloves
2.5 cups vegetable broth
1 cup long grain white rice (or basmati)
1 cup brown lentils
Thinly slice the onions and add them to a large pot with the olive oil. Cook over low heat, stirring frequently for one hour, or until they are deeply golden brown, sticky, and caramelized. Remove half of the onions and set them aside. Add the cumin, allspice, and cloves to the pot with the remaining onions. Sauté for about one minute to lightly toast the spices. Add the vegetable broth and stir the pot well to dissolve any browned bits stuck to the bottom of the pot.
Add the rice and lentils to the pot. Cover the pot with a lid and turn the heat up to high. Allow the contents to come up to a boil. As soon as it reaches a full boil, turn the heat down to low and let it simmer for 30 minutes. After 30 minutes, turn the heat off and let it rest for 10 minutes without removing the lid. Finally, remove the lid, fluff with a spoon or fork, then top with the reserved caramelized onions. Serve warm.

For the full article visit





lebanese-style-lamb-with-honey-carrots-and-baby-potatoes-109131-1 (2)




800g baby potatoes, halved
1 bunch Dutch carrots, trimmed, peeled
1/3 cup (80ml) olive oil
1 tablespoon lemon juice
1 teaspoon honey
900g Coles Australian Lamb Rack Roast
2 teaspoons ground paprika
1 teaspoon ground cumin
Zest of 1 lemon
2 garlic cloves, crushed
120g pkt Baby Rocket
1/2 cup mint leaves
1/3 cup (65g) marinated fetta, drained reserving marinade
Preheat oven to 200C. Place potato and carrots in a large deep roasting pan. Combine 1 tablespoon of the oil with the lemon juice and honey in a small jug. Pour over potato and carrots and toss to combine. Roast for 20 mins. While the potatos and carrot roast, heat 1 tablespoon of the remaining oil in a large frying pan over high heat. Season lamb. Cook for 5 mins or until browned. Combine paprika, cumin, lemon zest, garlic and remaining oil. Season. Rub over lamb. Place on top of the vegetables. Roast for 25-30 mins or until cooked to your liking. Transfer lamb to a plate. Cover with foil and set aside for 5 mins to rest.  Place rocket on a serving platter. Arrange potato and carrots over the top. Top with lamb, mint and fetta. Drizzle some of the reserved fetta marinade over the salad. Serve with bread.


For full article visit











4 cups of milk
10-12 teaspoons of sugar (to taste)
½ cup of rice
2-4 Table Spoons of corn flour (corn starch)
2 teaspoons of orange blossom water
Pistachio or cashew nuts as a garnish.

Rinse the rice then let dry. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it’ll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to.
As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating.
Serve cold.


For full article visit










4 apples (different colours)
8 prunes
20 strawberries
1 lemon
6 tangerimes, 4 medium mangos
If fruits are not organic, soak them in water + vinegar for a few minutes then rinse them well. Or you can use vegetable wash as well. Juice 2 tangerines and put aside. Juice 1 lemon and put aside. Cut remaining fruits in small chunks and add to bowl. Add juice from tangerine and lemon on top and mix well with clean hands. Serve with a topping of fresh cream/whipped cream and some honey, or serve plain, preferably cold.

For full article visit



We hope you enjoy!


cred : pinterest, mamas Lebanese kitchen,, popsugar, budgetbytes and google images.


About Author:

Jemima Eli-shama is a writer, baby activist, renegade, upcoming philanthropist and a lover of everything life. An innate ambivert though more inclined to the introverted side, jemima believes in the power of the voice, whether heard through the minds ears via the channel of writing or through oral verbalisation of truthful standpoints. Jemima is striving to change the world by changing herself.

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