Yes please, Lebanese

They’re easy to rustle up, a delight to plate and fun to eat. Lebanese food makes for a great quick fix while giving you a fulfilling, appetising meal experience. Besides, made from fresh ingredients, pita pockets and other dishes are healthy too and make for great cheat meal options if you’re on a slimming diet. What we personally love is just how colourful and refreshing they sit on a plate as opposed to their greasier companions. Falafels, hummus with pita bread, fattoush or shawarma — pick your Lebanese indulgence and get started!

Chicken Shawarma Ingredients:

8 skinless, boneless chicken thighs

For the marinade: hung curd – 100gm all spice powder - 2gm garam masala powder - 3gm lchilly powder - 3gm salt to taste – to taste turmeric powder – 3gm cumin powder – 3gm coriander powder – 3gm

For the sauce: mayonnaise - 50gm yogurt - 50 gm garlic - 20gm olive oil – 10gm parsley cop - 5gm Salt and pepper to taste

For plating: thinly sliced tomatoes – 65gm iceberg lettuce shredded – 100gm hummus - 50gm Pickled Onion 50gm Khubus Bread

Method: Cut chicken into thin long slices and marinate for 4 hours. Pan sear the chicken on both sides till nice and brown and then finish cooking in a preheated oven at 180 degrees Celsius for 8 minutes. Heat the khubus bread on both sides till nice and hot. Apply a tablespoon of hummus, some lettuce and then add 100gm of chicken. Put some sauce, pickle onion, tomato and some more sauce. Close the wrap and serve hot.

Fattoush Ingredients: 200 gm of Ice Berg Lettuce 200 gm of Romaine Lettuce 200 gm of LolloRosso Lettuce 1 medium size of onion 100 gm of Tomato 100gm of cucumber 20gm of Red Bell pepper 20gm of Yellow Bell pepper - 15gm of Honey 10ml of Vinegar 60gm of Extra Virgin Olive Oil Salt to taste 10gm of Mint Leaves 100gm of Hummus: 50gm of carrot 20gm of parsley Method: Hand tear lettuce into small bite size portions. Cut onion, tomato, cucumber red and yellow bell pepper in to cubes (2cm by 2cm) and grate the carrot using a cheese grater. In a Bowl mix honey, vinegar, salt and mint, then whisk in the oil drop by drop till a thick dressing is made. In a large bowl put all the lettuce and cut vegetables and add the dressing. Mix till all vegetables are coated nicely and place on the dish to serve. Garnish with humus and chopped parsley (Recipes courtesy: Falafel’s)

Hummus Ingredients: 200gm drained well-cooked chickpeas 1/2 cup tahini (sesame paste), optional, with some of its oil 1/4 cup extra-virgin olive oil, plus oil for drizzling 2 cloves garlic, peeled, or to taste Salt and freshly ground black pepper to taste 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish Juice of 1 lemon, plus more as needed Chopped fresh parsley leaves for garnish

Method: Put everything except the parsley in a food processor and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.