Al Matbakh Al Lubnani Al Asli

Lebanese Cooking Without Vegetable Oil

Discover the generous mezze table of Lebanon, crafted with golden extra virgin olive oil, pure butter, and ghee. Real ingredients, real flavor, the way the teta of the mountains has always cooked.

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Lebanese Recipes

Six beloved dishes from the Lebanese table, each made with honest fats that bring out the best in every ingredient.

Shorbat Adas

Shorbat Adas

⏱ 45 min🍽 6 servings🔥 Easy

A silky red lentil soup brightened with cumin and lemon, finished with olive oil crisped onions. Comfort in every Lebanese home.

Ingredients

  • 1½ cups red lentils, rinsed
  • 1 onion, chopped
  • 3 tbsp extra virgin olive oil
  • 1 potato, diced
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 6 cups water or broth
  • Juice of 1 lemon
  • 1 extra onion, sliced, for garnish
  • Salt and black pepper to taste

Instructions

  1. Soften the chopped onion in 2 tbsp olive oil. Stir in the cumin and turmeric.
  2. Add the lentils, potato, and water. Simmer 25 minutes until very soft.
  3. Blend until smooth and silky. Loosen with water if needed and season.
  4. Crisp the sliced onion in the remaining olive oil until deep golden.
  5. Stir lemon juice into the soup. Serve topped with the crisp onions and a drizzle of olive oil.
Lamb Kofta

Grilled Lamb Kofta

⏱ 40 min🍽 4 servings🔥 Medium

Hand shaped skewers of spiced minced lamb grilled over coals until charred and juicy. The heart of the Lebanese grill.

Ingredients

  • 700g minced lamb (with some fat)
  • 1 onion, finely grated
  • ½ cup chopped parsley
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • ½ tsp ground cumin
  • 1 tbsp melted butter for basting
  • Salt and black pepper to taste
  • Flatbread and grilled tomatoes to serve

Instructions

  1. Squeeze excess liquid from the grated onion. Mix with the lamb, parsley, and spices. Knead well and chill 30 minutes.
  2. Shape the mixture around flat skewers into long koftas.
  3. Grill over medium hot coals 4 to 5 minutes per side, basting with melted butter.
  4. The outside should char while the inside stays juicy.
  5. Rest a few minutes and serve with warm flatbread and grilled tomatoes.
Samke Harra

Samke Harra

⏱ 50 min🍽 4 servings🔥 Medium

Whole baked fish smothered in a spicy tahini, garlic, and cilantro sauce. A celebrated dish of the Lebanese coast.

Ingredients

  • 1 whole white fish (about 1.2 kg), cleaned
  • 4 tbsp extra virgin olive oil
  • ½ cup tahini
  • 6 cloves garlic, crushed
  • 1 cup chopped cilantro
  • 1 red chili, minced
  • Juice of 2 lemons
  • 2 tbsp pine nuts, toasted
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 190°C (375°F). Rub the fish with olive oil, salt, and pepper and bake 25 minutes.
  2. Sauté the garlic and chili in olive oil, then add most of the cilantro.
  3. Whisk the tahini with lemon juice and a little water until smooth, then stir into the pan to make a sauce.
  4. Pour the sauce over the baked fish and return to the oven 10 minutes.
  5. Finish with toasted pine nuts and the remaining cilantro. Serve warm.
Mujadara

Mujadara

⏱ 50 min🍽 5 servings🔥 Easy

Earthy lentils and rice crowned with a mountain of deeply caramelized onions cooked in olive oil. Humble, beloved, and satisfying.

Ingredients

  • 1 cup brown or green lentils
  • 1 cup long grain rice
  • 4 large onions, thinly sliced
  • ½ cup extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cups water
  • Salt and black pepper to taste
  • Plain yogurt to serve

Instructions

  1. Simmer the lentils in water 15 minutes until half cooked. Drain, reserving the liquid.
  2. Cook the onions slowly in the olive oil until deep brown and sweet, about 25 minutes. Set half aside for topping.
  3. Add the rice, cumin, and coriander to the pan with the remaining onions. Stir 2 minutes.
  4. Add the lentils and 4 cups of liquid. Cover and cook on low 20 minutes until tender.
  5. Rest, fluff, and serve topped with the reserved crisp onions and a spoon of yogurt.
Manakish Za'atar

Manakish Za'atar

⏱ 2 hr🍽 6 servings🔥 Medium

Soft flatbread blanketed with a fragrant za'atar and olive oil paste, baked until golden. The classic Lebanese breakfast.

Ingredients

  • 500g flour
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 3 tbsp extra virgin olive oil for the dough
  • 300ml warm water
  • 6 tbsp za'atar
  • 6 tbsp extra virgin olive oil for the topping

Instructions

  1. Mix the flour, yeast, sugar, and salt. Add the oil and water and knead to a soft dough. Cover and rise 1 hour.
  2. Stir the za'atar with the topping olive oil into a loose paste.
  3. Divide the dough into balls and roll each into a round.
  4. Spread the za'atar paste generously over each round, leaving a small border.
  5. Bake at 220°C (430°F) for 8 to 10 minutes until the edges are golden. Serve warm.
Baklava

Walnut Baklava

⏱ 1 hr 15 min🍽 12 servings🔥 Medium

Crisp layers of phyllo brushed with butter, filled with spiced walnuts and soaked in orange blossom syrup. The crown of Lebanese sweets.

Ingredients

  • 1 package phyllo pastry, thawed
  • 400g walnuts, finely chopped
  • 200g butter, melted
  • 1 tsp ground cinnamon
  • 2 tbsp sugar for the filling
  • Syrup: 2 cups sugar, 1 cup water
  • 1 tbsp lemon juice
  • 1 tbsp orange blossom water

Instructions

  1. Simmer the syrup ingredients 10 minutes, then cool completely.
  2. Mix the walnuts with cinnamon and sugar. Preheat oven to 180°C (355°F).
  3. Layer 8 sheets of phyllo in a buttered tray, brushing each with butter. Spread the walnuts, then top with 8 more buttered sheets.
  4. Cut into diamonds and pour the remaining butter over the top.
  5. Bake 40 minutes until deep golden. Pour the cool syrup over the hot baklava and let it soak before serving.
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Your Lebanese kitchen already nourishes you with real, wholesome ingredients. ShapeON takes that foundation further, with clean and natural support for an active, balanced life.

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ShapeON 2 Bottles
2 Bottles
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