Off the field

Lebanese Shish Taouk (Chicken Skewers)

Ingredients:

• 1 kg chicken breast, cut into cubes
• 3 tbsp plain yogurt
• 4 garlic cloves, minced
• Juice of 2 lemons
• 2 tbsp olive oil
• 1 tsp shish taouk spices
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, mix the yogurt, garlic, lemon juice, olive oil, shish taouk spices, cayenne pepper, salt, and pepper.
2. Add the chicken cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours (preferably overnight).
3. Preheat the grill to medium-high heat. Thread the chicken cubes onto the skewers.
4. Grill the chicken for about 10-12 minutes, turning occasionally, until fully cooked and slightly charred.
5. Serve hot with garlic sauce (toum), pita bread, and pickles.

Lebanese Baba Ghanoush

Ingredients:

• 2 medium eggplants
• 2-3 garlic cloves, minced
• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt to taste
• 1 tsp ground cumin (optional)
• Fresh parsley for garnish
• Pomegranate seeds (optional)

Instructions:

1. Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and roast them on a gas stove or in the oven until the skin is charred and the flesh is soft (about 20-30 minutes).
2. Once roasted, let the eggplants cool, then peel off the skin.
3. Mash the eggplant flesh in a bowl and add the garlic, tahini, lemon juice, olive oil, salt, and cumin. Mix well.
4. Transfer the baba ghanoush to a serving plate, drizzle with olive oil, and garnish with fresh parsley and pomegranate seeds.
5. Serve with pita bread or vegetable sticks.

Lebanese Taboule (Tabbouleh)

Ingredients:

• 1 cup finely chopped parsley
• 1/4 cup finely chopped mint
• 1/4 cup fine bulgur wheat
• 2 large tomatoes, finely diced
• 1 small onion, finely diced
• 2 green onions
• 1/4 cup olive oil
• Juice of 2 lemons
• Salt and pepper to taste

Instructions:

1. Rinse the bulgur wheat and soak it in cold water for about 10 minutes. Drain well and set aside.
2. In a large bowl, combine the chopped parsley, mint, tomatoes, green onions, and onion.
3. Add the drained bulgur wheat to the mixture.
4. Pour the olive oil and lemon juice over the salad, season with salt and pepper, and toss well to combine.
5. Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve as a mezze or with grilled meats.

Lebanese Manouche Zaatar (Dough Included)

For the Dough:

• 3 1/2 cups all-purpose flour
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp instant yeast
• 1 1/4 cups warm water
• 2 tbsp olive oil

For the Zaatar Mixture:

• 1/2 cup zaatar spice blend
• 1/4 cup olive oil

Instructions:

1. In a small bowl, mix the yeast, sugar, and warm water. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Knead the dough for about 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
4. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
5. Punch down the dough and divide it into 4 equal portions. Roll each portion into a thin circle.
6. In a small bowl, mix the zaatar and olive oil to form a paste. Spread the zaatar mixture evenly over the rolled-out dough.
7. Bake for about 8-10 minutes or until the edges are golden and crispy.
8. Serve hot, folded, or cut into pieces.