Cook This: 3 recipes from Lebanon, including barbecued chicken wings

Article content

“Dalia is very soulful, and I wanted to catch the heart, the soul of the food people in the country,” says Anissa. “I’m very conscious of the ephemeral quality of food knowledge, especially in countries where there are problems because people are displaced, because places get bombed. So, I really wanted to catch, for me, for whoever is going to get the book, and for those who are abroad — there are more Lebanese abroad, in diaspora, than in Lebanon — both the visuals and the knowledge.”

Article content

BARBECUED CHICKEN WINGS

Article content

“These make a delightful quick lunch, served alongside a salad or a dip,” Anissa Helou says of her barbecued chicken wings, which can also be roasted in the oven. Photo by Kristin Perers

Article content

Jawaneh d’jej meshwiyeh

Article content

Serves: 4

Article content

For the garlic marinade:
8 large cloves garlic, peeled, minced to a fine paste
2 tbsp (30 mL) extra virgin olive oil
Juice of 1 lemon, or to taste
1/4 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp seven-spice mixture
1/4 tsp finely ground black pepper
1/2 tsp Aleppo pepper
Sea salt

Article content

12 small free-range organic chicken wings (about 800 g)

Article content

Article content

Step 1

Article content

Put the ingredients for the marinade in a large mixing bowl and mix well. Add the chicken wings and mix well, so all the wings are evenly coated with the marinade. Let sit for a couple of hours in the refrigerator, stirring every now and then.

Article content

Step 2

Article content

Prepare a barbecue fire if you have one, or preheat your broiler to the maximum, or your oven to 450F (220C).

Article content

Step 3

Article content

If you are barbecuing or broiling the wings: Grill for 10 to 15 minutes on each side, until crisp and charred in some places but still moist inside.

Article content

Step 4

Article content

If you are roasting them in the oven: Roast for about 30 minutes, until they are crisp and completely done. Serve hot with tüm (garlic dip) and pita bread.

Article content

GREEN BEANS IN TOMATO SAUCE

Article content

Lübyeh bil-zeyt (green beans in tomato sauce) is the first dish Anissa Helou ever cooked, and it’s still a favourite. Photo by Kristin Perers

Article content

Lübyeh bil-zeyt

Article content

Serves: 4

Article content

1/3 cup (80 mL) extra virgin olive oil
1 medium onion (about 150 g), peeled, finely chopped
8 to 12 large cloves garlic, unpeeled
1 lb 4 oz (500 g) green beans (preferably the flat variety), topped, tailed, stringed if needed, cut across on an angle into 2-inch (5-cm) pieces
Sea salt
5 medium ripe tomatoes (about 625 g), peeled, coarsely chopped, or 2 (14-oz/400-g) cans peeled Italian tomatoes, drained

Article content

Article content

Step 1

Article content

Put the olive oil, onion, and garlic in a pot large enough to eventually hold the beans and tomatoes and place over medium heat. As soon as the oil starts sizzling around the onion, reduce the heat to medium-low and cook, stirring every now and then, until soft and golden, 10 to 15 minutes.

Article content

Step 2

Article content

Rinse the green beans under cold water and add to the pot. Sprinkle with a generous pinch of salt and cook, stirring, for about 5 minutes, until the beans are evenly coated with oil and have turned a glossy green. Add the tomatoes and more salt to taste and mix well. Increase the heat to medium-high. Cover the pot and let bubble rather energetically for about 15 minutes, stirring every now and then. Reduce the heat to medium-low and let bubble gently for another 5 to 10 minutes, until the tomato sauce has thickened and the beans are done to your liking. Serve warm or at room temperature on or with pita bread.

Article content

THE PRIEST’S SALAD

Article content

“I am not sure why this salad is named after a priest, unless it is because it is vegetarian, making it a perfect Friday or Lenten dish, when faithful Christians abstain from eating meat,” writes Anissa Helou. Photo by Kristin Perers

Article content

Salatet el-raheb

Article content

Serves: 4

Article content

3 large eggplants (about 900 g)
3 medium firm ripe tomatoes (about 375 g), seeded, diced into 1/2-inch (1 1/4-cm) cubes
1 bunch scallions (about 100 g), trimmed, thinly sliced
Lemon and Garlic Dressing (recipe follows)
Fresh mint leaves for garnish