Savour Chef Gunjit Singh Chawla’s Favourite Lebanese Recipes

With an exquisite tapestry of flavours, aromas, and traditions, Lebanese cuisine has been shaped by a fusion of Mediterranean, Middle Eastern, and Levantine influences. Known for incorporating an abundance of whole grains, fruits, vegetables, and seafood, this cuisine also includes a variety of grilled meats, including lamb, beef, and chicken.

The Lebanese diet focuses more on herbs, spices, and fresh ingredients for flavour as compared to heavy sauces. Mint, parsley, oregano, garlic, and cinnamon are some popular types of seasoning used in Lebanese cuisine. Olive oil, chickpeas, and yoghurt are some of the common ingredients in a variety of dishes. Some popular Lebanese dishes are baba ghanoush, tabbouleh, pita or fattoush salad, hummus, falafel, and shawarma.

If you are also planning to treat your family to some hearty Lebanese dishes, here are two favourite recipes shared by Chef Gunjit Singh Chawla, corporate chef at Independence Brewing Co. (IBC), Pune:

• 200 g of rice cooked in chicken stock

For Haydari sauce:

• 100 g of curd
• 20 g of paprika powder
• 5 g chopped dill leaves
• 2 g of salt
• 10 ml of honey
• 10 g of feta cheese

Method 

• Add all the ingredients mentioned in a bowl and mix well.

For chicken kabsa:

• Take a heavy pot and sauté the onion, then combine all ingredients except the chicken and cook for 2 minutes.
• Then put the chicken in the pot, cook for 2 more minutes, add water, and cook until done. Strain the stock and keep it aside.
• Wash the rice well, cook it in stock, and strain it.
• Combine ghee, cashews, raisins, and rice together; put fried onions and cooked chicken together in the pan; serve in a pot dish.
• Garnish it with apricots, prunes, mint, and coriander. Give Haydari sauce on the side.

Chicken Falafel 

• 200 g chicken mince
• 4 g cumin powder
• 4 g coriander powder
• 2 g salt
• 2 g Bharat spice

For falafel mixture:

• 200 g of chickpeas
• 25 g of ginger
• 25g garlic  
• 50 g onion
• 3 lemons  
• 30 g coriander leaves
• 30 g of parsley
• 5 g salt
• 5 g cumin powder
• 5 g chat masala
• 3 gm garam masala
• 3 g of turmeric powder
• 2 g green chillies
• 1 pita  
• 30 g of tzatziki dip
• 30 g harissa sauce

Method