When I told my dad that next up was Lebanon he got excited. He said The food there is amazing!! Lebanon I have been waiting for that one, please make this when you are visiting us! Lebanon is a sophisticated, tolerant and beautiful country, but it has had some issues in the past, I distinctly remember an episode of Anthony Bourdain when he visited Beirut (the capital of Lebanon) at the wrong time when all hell broke loose when the Israeli’s bombed the city because of a kidnapping. The Lebanese are a proud nation proud of their music, dancing, their way of living but above all their food. There is a reason why the food in Lebanon is so good, so many cultures passed through Lebanon; the Greeks, the Romans, the French. So if even if you are not a museum buff it is still a great place to stuff yourself with all sorts of delicacies
Things you didn’t know about Lebanon:
- Lebanon is the only Arab country that has absolutely no dessert
- In springtime, and on the same day, you can ski in the mountains and/or swim in the sea.
- There’s 1 doctor per 10 people in Lebanon. (In Europe and America, there’s around 1 doctor per 100 people).
- There are 4.5 Million Lebanese in Lebanon. There are around 18 Million Lebanese outside Lebanon.
- Byblos (a city in Lebanon) is the oldest continuously living city in the world. The country’s name is known to be the oldest in the world and has remained unchanged for over 4000 years.
- The Phoenicians (Original People of Lebanon) built the 1st boat, and they were the first to sail ever.
This salad is legendary, it wanted to make it with freekeh but I went to 3 stores and couldn’t find it anywhere, so I bought some pearl barley which turned out great!!!
- 4 tbsp olive oil
- 2 red onions
- 250 gr freekeh or pearl barley
- vegetable stock
- preserved lemons
- 1/2 tsp allspice
- 2 tsp dried mint
- 100 gr feta
- 4 dried figs (quartered)
- 3 tbsp fresh mint
- 3 tbsp cilantro
- 4 fresh figs
- 1 tbsp sugar
- Boil the pearl barley of freekeh in the vegetable stock according to the package.
- Meanwhile, slice the onions and caramelize in olive oil on a medium with.
- Cut up the rest your lemons, feta, fresh mint, and cilantro.
- Coat the figs with sugar. Put them in a pan until a little bit of they are turning golden.
- Stir the lemons, dry spices, fresh mint, cilantro, feta and red onion together. Bring to taste with salt
- Decorate with figs and drizzle with a little olive oil.