Four recipes from Jad Youssef's Lebnani

1. Always start by washing the parsley and mint thoroughly. Soak them in cold water with a splash of vinegar, rinse 2-3 times, and drain well.

2. Spread the herbs on a clean cloth or place them in a salad spinner to dry fully. Once dry, chop the herbs finely. The chopping must be by hand with a sharp knife, never a processor. The herbs should be fine, fluffy, and full of aroma.

3. The tomatoes must be ripe but firm, juicy but not watery, and always chopped into very small pieces (around 5-7mm). If they’re too juicy, let them sit in a sieve briefly.

4. In a large bowl, combine the chopped parsley, mint, tomatoes, spring onion, and bulgur.

5. Add the lemon juice, olive oil, salt, and baharat. Mix gently but thoroughly; the tabbouleh should be well combined, tangy, and fresh – not oily or watery. Taste and adjust the salt or lemon to your liking.

6. Serve fresh and slightly chilled, ideally within 1-2 hours of making, with the lettuce leaves.

1. Lightly salt the aubergine cubes and place in a colander for 30 minutes to release any bitterness and excess water. Rinse and pat completely dry with kitchen paper. 

2. Heat some olive oil in a wide pan and shallow fry the aubergines in batches until golden. Drain on kitchen paper and set aside. 

3. In a wide saucepan, heat the extra virgin olive oil over medium heat. Add the onions and sauté for 8 -10 minutes until soft and translucent. 

4. Stir in the garlic and cook for another minute. Now add the tomato paste and stir for 1-2 minutes to release its aroma, then add the chopped tomatoes, dried mint, cumin, fine sea salt, and black pepper. 

5. Stir the tomato mixture well and then pour in the water or stock. Bring to a simmer. If you are using dried and soaked chickpeas, drain them and add to the sauce at this stage. 

6. Simmer gently for 35-40 minutes until tender. Taste and adjust the seasoning. 

7. If you are using jarred chickpeas, let the sauce simmer for 15 minutes, then add the chickpeas and cook for an additional 15-20 minutes to allow the flavours to absorb. 

8. Preheat your oven to 180°C (160°C fan). Take a large baking tray (about 30 x 22cm) and layer the fried aubergine evenly across the base. Pour the rich tomato and chickpea sauce evenly on top. Arrange the sliced tomatoes over the surface, then drizzle with a little extra virgin olive oil and sprinkle with dried mint. 

9. Cover the tray loosely with foil and bake in the oven for 30 minutes. Remove the foil and bake uncovered for 15-20 minutes until the top slightly caramelises and the sauce thickens beautifully. 

10. Let it rest at room temperature for 15 minutes, then serve warm or at room temperature with fresh khobez, pickles, and lemon wedges.

1. Start by trimming the meat of any excess fat, leaving a thin layer to add flavour and juiciness. Cut into even cubes of about 40-45g each and then place the meat in a large, clean bowl.

2. In a separate bowl, combine all the remaining ingredients and whisk thoroughly until well blended. Pour this marinade over the meat and fold gently to coat every piece completely. Cover the bowl tightly and refrigerate for at least 6 hours, preferably overnight, allowing the spices to penetrate and tenderise the meat.

3. When ready to cook, remove the meat from the refrigerator and bring it to room temperature. Thread the meat onto soaked wooden skewers, leaving space between pieces for even cooking.

4. Grill the skewers over a hot charcoal grill or preheated grill pan at medium-high heat, turning frequently. Cook for approximately 12-15 minutes, until the meat is nicely charred on the outside and cooked to your preferred doneness on the inside.

5. While the meat is cooking, prepare the téblé salad by combining the finely sliced onion, chopped parsley and mint leaves in a bowl. Sprinkle with the sumac and fine sea salt, then drizzle with the olive oil and lemon juice. Toss gently to mix and let the flavours marry.

6. Serve the grilled meat skewers immediately with warm khobez, grilled baby onions and tomatoes, and the fresh téblé salad.
 

1. To prepare the syrup, combine the sugar and water in a small saucepan. Bring to a boil, then add the lemon juice. Lower the heat and simmer for 8-10 minutes until slightly thickened.

2. Add the orange blossom and rose waters, stir, and then remove from the heat. Cool to room temperature.

3. To prepare the macerated fruit, toss the quartered plums and pomegranate seeds in a bowl with the sugar or honey, orange zest, orange juice, and orange blossom and rose waters. Cover and set aside for at least 30-45 minutes.

4. To prepare the nammoura, in a large bowl, mix both types of semolina with the coconut, sugar, bicarbonate of soda, baking powder, salt, and yoghurt.

5. Pour in the melted butter, orange blossom water, and water. Stir well until everything is combined and the texture is smooth with no lumps.

6. Pour the batter into a greased 25cm square or round baking dish. Smooth the top. Let it rest for 15-20 minutes at room temperature.

7. Score the surface lightly into squares or diamonds. Place one whole almond in the centre of each piece.

8. Bake in a preheated oven at 200°C (180°C fan) for 30-35 minutes, or until golden and set. Move to the top rack and cook for another 10-15 minutes for a deeper colour (watch it carefully).

9. As soon as the nammoura comes out of the oven, pour the cooled syrup evenly over the hot cake.

10. Let it soak for 1-1.5 hours before serving. Slice into squares or diamonds, following the score lines that you made earlier in the process.

11. Spoon the macerated fruit generously over each portion just before serving