Fave beans and Rice {رز بفول}


On the vegetarian recipe list – this is one dish we find is often forgotten. We have made fava beans and rice Continue reading “Fave beans and Rice {رز بفول}”


Lebanese curry {كاري}

This dish is an African dish adapted by our maternal grandmother. Her youth spent in Africa played a big role in her life and made an impact on her cooking. This dish is a special one in our home because it reminds us of her and her history. Different people make it in different ways but everyone on our maternal side makes it just like grandma use to! We hope you enjoy this dish as much as we always do.


  • 1 4-5 lb chicken – boiled with broth reserved
  • 1 med onion- diced
  • 4 gloves garlic- minced
  • 1 med tomato
  • 1 med potato diced
  • 1/4 tsp cloves spice
  • 1/2 tsp cardamom spice
  • 1 tsp gr coriander spice
  • 1/2 tsp cumin spice
  • 5 medium potatoes- quartered
  • 12 boiled eggs
  • 2 liter  chicken broth

Curry Paste

  • 5 tbsp curry powder -mild or spicy
  • 7.5 tbsp flour
  • 1 cup water
  • 2.t tbsp salt


  • cubed orange
  • diced tomato
  • diced onion
  • peanuts
  • toasted pita bread chips
  • cubed pineapple
  • sliced Banana


  1. Prepare chicken following the Lebanese Chicken broth recipe; remove chicken meat, discard bones and reserve the broth.
    Tip: Alternatively, you can saute boneless chicken in following step!
  2. Saute onion until translucent, add tomato, garlic, diced potato; let cook for one minute then add chicken and spices
  3. Prepare curry paste by mixing curry powder and flour to one cup cold water; combine until smooth.
  4. Add paste to pot followed by 2 liters of broth (or enough to immerse chicken); add quartered potatoes; bring to boil on high heat continuously stirring until pot comes to boil.
  5. Reduce heat to medium and stir periodically until it begins to thicken.
  6. Bring heat down to low and continue to simmer for another 20 minutes.
  7. In separate pot – boil eggs, peel and add to curry in the last 5 minutes
  8. Serve with a side of Lebanese Rice.

How to assemble dish:

  1. Spread thin layer of toasted pita bread in plate.
  2. Scoop rice over bread then top with curry.
  3. Add your favorite toppings and enjoy –  we love roasted peanuts, fresh diced tomatoes and fresh cubed oranges.

Lebanese rice with vermicelli {رز لبناني}


The Lebanese foods-cape is covered with stews accompanied by a side of rice.  Lebanese rice is very simple unlike other popular spice infused rice dishes coming out of the middle east. The main flavour in Lebanese rice is brought on by the toasted vermicelli noodles.

While our way of making rice is rather plain, it’s riddled with childhood memories Continue reading “Lebanese rice with vermicelli {رز لبناني}”

Fatayir Spinach Hack Pie {بيتزا السبانخ بالجبن}


If you’ve dined Lebanese then you known  laying  a simple feast is not our strength. I like to describe our prep style like this: plan a menu add a few more items, and when in doubt add a few more. Our mezza  (sides) are assorted and made in the perfect single serving size so you can enjoy one or a few. It is very impressive and makes for a very enjoyable dinning experience.

The only issue is .. Continue reading “Fatayir Spinach Hack Pie {بيتزا السبانخ بالجبن}”

Egg and Potato Mash {بطاطا و بيض}


Some days call for simple and quick lunches. For the most part we like to keep those lunches balanced and nutritious. Egg and potato mash is just that. It’s a quick meal that is filling and nutritious with little prep or cleanup, and most importantly it is kid approved! We like to serve it with a fresh tomato cucumber salad or wrapped in pita bread.

Prep Time: 10 minutes
cook time: 15 minutes
serves: 3


4 large hard boiled eggs
2 medium boiled potatoes
1 teaspoon ground cinnamon
1/2 teaspoon seven spice
2 tablespoon olive oil
green onion for garnish (optional)


  1. Boil potatoes by washing, peeling and cubing potatoes. Place potatoes in a pot with salted water; bring to steady boil until cooked through- drain.
  2. Boil eggs in a separate pot by placing eggs in pot immersed with water; bring to boil, turn off heat source and cover for 10 minutes. Remove from hot water and cover with cold water to stop the cooking process- peel eggs.
  3. Transfer potatoes to casserole, drizzle with olive oil and mash until smooth.
    Tip: depending on the dryness of potato you might need to add more olive oil.
  4. Add eggs, spices and salt to potatoes and coarsely mash.
  5. sprinkle with a dash of cinnamon and drizzle with olive oil.
  6. Serves warm or cold with assorted vegetables or wrapped in pita bread.


Pasta with Yogurt {معكرونة باللبن}


Nothing beats a simple lunch on a lazy hot summer day! This iconic duo has been on our summer lunch menu for as long as we can remember. While pasta is not native Continue reading “Pasta with Yogurt {معكرونة باللبن}”

Maamoul with Kashta Ice Cream {معمول و بوظة بالقشطة}

4 ashtaicecream dessert - lebanese dessert - the taboulibowl blog

I few years back I stumbled upon a wonderfully simple recipe, by Gemma Stafford of Bigger Bolder Baking, for making ice cream without an ice cream machine. My boys and I had a lot of fun creating custom flavours Continue reading “Maamoul with Kashta Ice Cream {معمول و بوظة بالقشطة}”

Kamounit Banadoura {كمونة بندورة}


If you’re looking for the perfect vegetarian cold dish to add to your meal plans this Summer than look no further than Kamounet Banadoura. The main flavour Continue reading “Kamounit Banadoura {كمونة بندورة}”