Lebanese Christmas Feast: A Celebration in Beirut

1. Starter: Hummus Bi Tahini

• Description: A classic Lebanese dip made from chickpeas and tahini, perfect for starting the meal.

• Ingredients:

  • 2 cups canned chickpeas, drained

  • 1/2 cup tahini

  • 2 cloves garlic, crushed

  • Juice of 1 lemon

  • Salt to taste

  • Olive oil, paprika, and parsley for garnish

• Method: Blend chickpeas, tahini, garlic, lemon juice, and salt in a food processor until smooth. If needed, add water to achieve desired consistency. Serve drizzled with olive oil, sprinkled with paprika, and garnished with parsley.

2. Main Course: Lamb Kibbeh

• Description: A traditional Lebanese dish made of ground lamb and bulgur, seasoned with spices.

• Ingredients:

  • 1 lb ground lamb

  • 1 cup fine bulgur wheat

  • 1 onion, finely chopped

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground nutmeg

  • Pine nuts for filling

  • Salt and pepper to taste

  • Oil for frying

• Method: Soak bulgur in water for 30 minutes, then drain. Mix bulgur with lamb, onion, cinnamon, allspice, nutmeg, salt, and pepper. Form into oval shapes, make a hole in the center, fill with pine nuts, and close. Fry in oil until browned.

3. Side Dish: Tabbouleh

• Description: A refreshing parsley and bulgur salad, known for its bright flavors.

• Ingredients:

  • 2 bunches fresh parsley, finely chopped

  • 1/4 cup bulgur, soaked and drained

  • 2 tomatoes, diced

  • 1 small onion, finely chopped

  • Juice of 2 lemons

  • 1/4 cup olive oil

  • Salt and pepper to taste

• Method: Combine parsley, bulgur, tomatoes, and onion in a bowl. Dress with lemon juice, olive oil, salt, and pepper. Toss well and let it sit for flavors to meld.

4. Bread: Pita Bread

• Description: Soft and fluffy bread, a staple in Lebanese cuisine.

• Ingredients:

  • 3 cups all-purpose flour

  • 1 teaspoon instant yeast

  • 1 teaspoon salt

  • 1 tablespoon olive oil

  • 1 cup warm water

• Method: Mix flour, yeast, and salt. Add olive oil and water to form a dough. Knead until smooth. Let it rise for 1 hour. Divide into balls, roll out, and bake at 475°F (245°C) for 2-3 minutes until puffed.

5. Dessert: Maamoul (Date-Filled Cookies)

• Description: Traditional Lebanese cookies filled with dates, typically served during festive occasions.

• Ingredients:

  • For the dough:

    • 2 cups all-purpose flour

    • 1/2 cup butter, melted

    • 1/4 cup powdered sugar

    • 1/4 cup milk

    • 1/2 teaspoon baking powder

  • For the filling:

    • 1 cup dates, pitted and chopped

    • 1 teaspoon cinnamon

    • 1/2 teaspoon nutmeg

• Method: For the dough, mix flour, butter, sugar, milk, and baking powder. Knead into a smooth dough. For the filling, blend dates with cinnamon and nutmeg. Form the dough into small balls, make a hole, fill with date mixture, and close. Shape using a maamoul mold or fork. Bake at 350°F (175°C) for 15-20 minutes.

6. Beverage: Lebanese Coffee

• Description: Strong, aromatic coffee, often flavored with cardamom.

• Ingredients:

  • 2 tablespoons finely ground Lebanese or Turkish coffee

  • 2 cups water

  • 1/2 teaspoon ground cardamom

  • Sugar to taste

• Method: Boil water in a coffee pot. Add coffee and cardamom. Simmer for a few minutes. Remove from heat, let grounds settle. Serve in small cups, adding sugar as desired.

This Lebanese Christmas dinner spread from Beirut offers a delightful array of dishes that perfectly capture the festive spirit and culinary diversity of the region, making for a memorable holiday celebration.