I have never ever even tasted any Lebanese cuisine apart from humus so I've decided to bring the cuisine to my home.
The First Dish I prepared was Chicken Shish Tawook with dip served with rice, corn on the cob and freshly baked Manakish (Flat breads) with Zaatar topping- where I didn't have sumac I used coriander to get the acidic taste and it worked rather well.
I made Kofta Kebabs served with Batata Harra which is spicy potatoes showed me a more inventive use of potatoes and I now know the difference between Cilantro and Coriander.
I made delecious Kibbeh a solid favourite and served it with Mujaddara which has proven to be a useful student recipe due to being low budget and very tasty.
Without a deep fryer (the kibbeh was deep fried in a large saucepan with lots of oil) we bought falafel instead of making it and it was the first time I've ever tried it and it was tasty but we bought too much of it so we were eating falafel for days.
Hummus was a very easy dip to make. Tabbouleh went well with fish.
Next I will make is Baklava as I have not made a dessert for quite some time.