Nomadic Treats

Lebanese

  • Samake Harra

    Samake Harra

    Samake Harra is a Lebanese fish dish known for its bold combination of tahini, walnuts, garlic, chili, lemon, and coriander. The fist typicall baked or roasted, then served with a rich, tangy, and mildly spicy sauce that gives the dish its distinctive flavor.

    Samake Harra is built around cooked fish paired with a strongly flavored sauce or topping made from ingredients such as tahini, garlic, chili, lemon and nuts. Depending on the version, the sauce may be spooned over the fish before serving or baked together with it.

    The dish combines the richness of tahini and walnuts with acidity from lemon and heat from chili, creating a balance that is both bold and fresh. Fresh coriander is often used to add another layer of aroma and color.

    Samake Harra in Lebanese food culture

    Samake Harra is especially associated with Lebanon’s coastal food traditions, where fish and seafood are an important part of the local table. It is often served as a shared dish, making it well suited to family meals and mezze-style spreads.

    Although the exact preparation varies from one cook to another, the combination of fish with tahini, nuts, garlic, chili, and lemon reflects a broader Lebanese preference for balancing richness with acidity, heat, and fresh herbs.

    What does Samake Harra taste like?

    Samake Harra is rich, tangy and gently spicy, with the fish providing a mild base for the more assertive sauce. Tahini and walnuts add body and nuttiness, while lemon juice brings brightness and keeps the dish from feeling too heavy.

    Garlic and chili give the sauce depth and heat, while coriander adds a fresh, aromatic note. The exact balance can vary, but the finished dish is usually defined by the contrast between creamy richness, acidity, spice and the delicate flavor of the fish.

    How Samake Harra varies

    Samake Harra is not prepared in exactly the same way everywhere. Some versions use a whole fish, while others use fillets, and the sauce can range from thick and nutty to looser and more tahini-forward.

    The level of chili also varies considerably, as does the balance of walnuts, garlic, lemon and coriander. In some preparations the sauce is baked with the fish, while in others it is added after cooking so the flavors remain brighter and more distinct.

    Where does Samake Harra come from?

    Samake Harra is particularly associated with Tripoli and El-Mina on Lebanon’s northern coast, an area with a strong seafood tradition. The dish reflects the region’s access to fresh fish as well as the bold use of tahini, garlic, lemon, chili and herbs in Lebanese cooking.

    As with many traditional dishes, there is no single fixed preparation, and versions have spread well beyond northern Lebanon. What remains consistent is the combination of fish with a rich, tangy and spicy sauce that gives Samake Harra its distinctive character.

    Make Samake Harra at home

    Ready to make it yourself? Follow the full Samake Harra recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Samake Harra recipe →
  • Mujadara

    Mujadara

    Mujadara is a classic Lebanese dish of lentils and rice topped with deeply browned onions. Simple, filling and built from inexpensive pantry staples, it is known for the contrast between earthy lentils, tender rice and the sweet, savory richness of the onions.

    What is Mujadara?

    Mujadara is made by cooking lentils with rice or another grain, then serving the mixture with a generous amount of browned or fried onions. In Lebanese versions, rice is common, although bulgur-based preparations also exist.

    The dish is intentionally simple, but the onions are essential rather than decorative. Their sweetness and crisp edges balance the earthy lentils and give Mujadara much of its characteristic depth and texture.

    Mujadara in Lebanese food culture

    Mujadara has a strong place in Lebanese home cooking, where its combination of lentils, rice and onions makes it an economical and satisfying everyday meal. Because it relies on simple pantry staples and contains no meat, it is also a practical dish for meatless meals while still being substantial enough to serve as a main course.

    It is commonly served with yogurt and a fresh salad, which provide coolness and acidity alongside the earthy lentils and rich onions. Its simplicity is part of its identity: Mujadara is less about elaborate ingredients than about turning a few basic foods into a deeply comforting meal.

    What does Mujadara taste like?

    Mujadara has an earthy, savory flavor from the lentils, softened by the mildness of the rice and enriched by olive oil. Cumin adds gentle warmth, while the onions bring sweetness and a deeper roasted character.

    The contrast in texture is just as important as the flavor. The rice and lentils are soft and tender, while the fried onions add crispness and a concentrated savory-sweet finish that keeps the dish from feeling plain.

    How Mujadara varies

    Mujadara appears in several forms across Lebanon and the wider Levant. Some versions are made with rice, while others use bulgur, and the proportion of lentils to grain can vary considerably from one household to another.

    Texture also differs by style. Some preparations keep the lentils and grains distinct, while others are cooked until softer and more cohesive. The onions may be slowly caramelized, deeply browned or fried until crisp, but they remain one of the defining elements of the dish.

    Where does Mujadara come from?

    Mujadara has a long history in Middle Eastern cooking and is especially associated today with the cuisines of the Levant, including Lebanon, Syria, Palestine and Jordan. The exact place where the dish first developed is difficult to identify, and it is better understood as part of a wider regional tradition of cooking lentils with grains.

    A recipe bearing the name appears in a 13th-century Arabic cookbook compiled by al-Baghdadi, showing that Mujadara has been part of the region’s food culture for centuries. Over time, simpler meatless versions built around lentils, rice or bulgur and onions became everyday staples across the Levant.

    Make Mujadara at home

    Ready to make it yourself? Follow the full Lebanese Mujadara recipe with ingredients, step-by-step instructions, recipe notes and video.

    Get the Mujadara recipe →
  • Fatteh

    Fatteh

    Fatteh is a comforting Levantine dish built around layers of toasted or crisp bread, chickpeas and a creamy yogurt-based sauce, often flavored with tahini, garlic and lemon. Finished with nuts and other toppings depending on the version, it combines warm, soft and crunchy textures in a dish that is especially popular for breakfast and brunch but can be eaten at other times of day as well.

    What is Fatteh?

    Fatteh is assembled in layers rather than cooked as a single mixture. Pieces of bread form the base, chickpeas are added while warm, and a cool, tangy yogurt sauce is spooned over the top. Nuts and other garnishes are usually added just before serving so they keep their texture.

    The contrast between temperatures and textures is central to the dish: crisp or toasted bread softens slightly beneath the sauce, chickpeas add substance, and the yogurt mixture brings creaminess and acidity. Fatteh is best served soon after assembling, before the bread loses all of its crunch.

    Fatteh in Lebanon and the Levant

    Fatteh is closely associated with Lebanese food culture, but it is not uniquely Lebanese. Related versions are eaten across the Levant, including in Syria, Palestine and Jordan, with preparation and toppings varying from one place—and sometimes one household—to another. The shared name refers to a broader family of dishes rather than one rigidly standardized recipe.

    In Lebanon, Fatteh is particularly familiar at breakfast and brunch, both at home and in restaurants, although it is not confined to the morning. It can be served as part of a larger spread or eaten as a substantial dish on its own, and different versions may appear depending on the occasion and the cook.

    Different types of Fatteh

    There is no single definitive version of Fatteh. Chickpeas are common, but other versions may include eggplant, meat or different combinations of toppings and sauces. The bread itself can also vary in how it is prepared, from toasted pieces to bread fried until crisp.

    What connects these variations is the basic idea of layering bread with other ingredients and serving the components together so that contrasting textures remain part of the experience. This flexibility is one reason the name Fatteh can describe noticeably different dishes across the region.

    What does Fatteh taste like?

    Fatteh is creamy, tangy and savory, with the yogurt, tahini, garlic and lemon providing most of the dish’s flavor. Chickpeas are mild and earthy, while toasted or fried bread adds a deeper, slightly nutty character beneath the sauce.

    Texture is just as important as taste. The best bowls balance creamy sauce and tender chickpeas with bread that still retains some crispness, while nuts on top add another layer of crunch. Because the bread gradually absorbs the sauce after assembly, Fatteh changes noticeably the longer it sits.

    Where does Fatteh come from?

    Fatteh does not have a single clearly documented point of origin. The name is commonly linked to the Arabic root fatt, referring to breaking or tearing bread into pieces—a technique at the heart of the dish. Using bread in this way also made it possible to revive older bread and stretch other ingredients into a more substantial meal.

    That practical idea developed into many different preparations across the Arab world. In the Levant, bread might be combined with chickpeas, eggplant, meat or other ingredients and finished with yogurt, tahini or lemon-based sauces. What began as an economical way of building a meal has also become a dish served at family gatherings, restaurants and more elaborate occasions.

    Make Fatteh at home

    Ready to make it yourself? Follow the full Fatteh recipe with ingredients, step-by-step instructions and video.

    Get the Fatteh recipe →
  • Samake Harra

    Samake Harra

    This Samake Harra recipe pairs baked salmon with a warm Lebanese tahini sauce flavored with onion, garlic, cilantro, lemon and cayenne. The sauce is creamy, tangy and gently spicy, and the finished fish is topped with toasted nuts for extra texture.

    Ingredients

    For the fish

    • 500 g (about 1.1 lb) salmon fillet, or another fish fillet
    • 1 tbsp (15 ml) extra-virgin olive oil
    • 1/3 tsp salt
    • 1/3 tsp ground cumin
    • 1/8 to 1/4 tsp black pepper

    For the tahini sauce

    • 1 1/2 tbsp (about 22 ml) extra-virgin olive oil
    • 45 g finely chopped onion, about 1/3 cup
    • 3 garlic cloves, minced
    • 1/3 tsp salt, for the onion and garlic mixture
    • 2/3 bunch fresh cilantro, finely chopped, about 20 g (2/3 oz)
    • 80 ml (1/3 cup) tahini
    • 120 ml (1/2 cup) freshly squeezed lemon juice
    • 80 ml (1/3 cup) water, plus more if needed
    • 1/3 tsp salt, for the tahini sauce
    • 1/8 to 1/4 tsp cayenne pepper, or to taste
    • 15–20 g toasted slivered almonds, about 2 tbsp, or toasted pine nuts

    Instructions

    Prepare the sauce base

    Heat 1 1/2 tbsp (about 22 ml) extra-virgin olive oil in a pan over medium heat. Add the finely chopped onion and cook until softened and golden.

    Add the minced garlic and 1/3 tsp salt. Cook for about 1 minute, just until the garlic becomes fragrant.

    Add the chopped cilantro and stir for another minute. Turn off the heat and set the mixture aside.

    Prepare and bake the fish

    Preheat the oven to 180°C / 350°F.

    Place the fish fillet on a parchment-lined baking tray. In a small bowl, mix the salt, cumin and black pepper, then sprinkle the seasoning evenly over the fish. Drizzle with the olive oil and gently rub the oil and spices over the surface.

    Bake on the middle rack for about 15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of the fillet.

    Make the tahini sauce

    While the fish is baking, combine the tahini and lemon juice in a bowl. The mixture may thicken or look slightly stiff at first; keep mixing until it becomes smooth.

    Add the water gradually and continue mixing until the sauce becomes creamy and pourable.

    Season with 1/3 tsp salt and the cayenne pepper. Taste and adjust with more salt, cayenne, lemon juice or water if needed.

    Warm and finish the sauce

    About 5 minutes before the fish is ready, return the onion, garlic and cilantro mixture to the stove over medium-low heat. Add the tahini mixture and stir well to combine.

    Keep stirring until the sauce begins to bubble gently. Reduce the heat and simmer for about 1 minute, then turn off the heat. If the sauce becomes too thick, loosen it with a small splash of water.

    Serve

    Remove the fish from the oven and carefully transfer it to a serving plate. Spoon the warm tahini sauce over the fish, leaving some extra sauce on the side for serving.

    Finish with the toasted slivered almonds or pine nuts and serve immediately.

    Recipe notes

    Choosing the fish

    Salmon works well because its richness stands up to the tahini sauce, but you can use another firm fish fillet if you prefer. Adjust the baking time depending on the thickness of the fillet.

    Adjusting the sauce

    Tahini can thicken considerably when mixed with lemon juice. Add the water gradually until the sauce becomes smooth and pourable, then loosen it with a little more water if it thickens again while heating.

    Almonds or pine nuts

    Pine nuts are the more traditional topping, but toasted slivered almonds are a more affordable substitute and still add a good contrast in texture.

    Learn more about Samake Harra

    Want to know more about the dish itself? Explore the origins, food culture, variations and story behind Samake Harra.

  • Lebanese Mujadara

    Lebanese Mujadara

    This Lebanese Mujadara recipe combines lentils, basmati rice and onions into a simple, comforting dish finished with plenty of crispy fried onions. The lentils are partially cooked first, then simmered with the rice until tender, while cumin and olive oil add warmth and richness.

    Ingredients

    For the Mujadara

    • 1 cup dried brown or green lentils, about 200 g (7 oz)
    • 1 cup basmati rice, about 185 g (6 1/2 oz)
    • 1 medium onion, diced, about 150 g (5 oz)
    • 1 vegetable bouillon cube
    • 1/2 tsp ground cumin
    • Olive oil, as needed
    • Salt, to taste
    • 2 cups (480 ml / 16 fl oz) boiling water
    • Additional water, for soaking the rice and cooking the lentils

    For serving

    • Crispy fried onions, for topping
    • Plant-based yogurt for a vegan meal, or Greek yogurt if preferred
    • Green salad

    Instructions

    Prepare the rice and lentils

    Rinse the rice several times until the water runs mostly clear. Soak it in lightly salted water while you prepare the lentils.

    Rinse the lentils and place them in a pot. Cover generously with hot water and add the cumin. Bring to a boil, then reduce the heat, cover and simmer gently.

    Begin checking the lentils after about 15 minutes. They should be nearly cooked but still slightly firm, since they will continue cooking with the rice.

    Cook the onion base

    Drain the lentils and the soaked rice separately and set them aside.

    Heat some olive oil in a pot over medium heat. Add the diced onion and cook until translucent and beginning to turn golden.

    Crumble the vegetable bouillon cube over the onions and stir until evenly distributed. It will dissolve completely once the water is added.

    Cook the Mujadara

    Add the drained rice and lentils to the pot and stir gently until everything is well combined and coated with the onion mixture.

    Pour in 2 cups (480 ml / 16 fl oz) of boiling water. Taste the liquid and add salt only if needed, since the bouillon cube may already provide enough seasoning.

    Bring to a gentle simmer, cover the pot and reduce the heat to low. Do not stir the Mujadara while it cooks.

    Cook for about 15 to 20 minutes, or until the water has been absorbed and the rice is tender.

    Rest and serve

    Remove the pot from the heat and leave it covered for 5 to 10 minutes. Gently fluff the Mujadara with a fork.

    Transfer to a serving dish, top generously with crispy fried onions, and serve with plant-based yogurt or Greek yogurt and a green salad.

    Recipe notes

    Lentil doneness

    Do not fully cook the lentils during the first stage. They should still have a little firmness so they can finish cooking with the rice without becoming mushy.

    Do not stir while cooking

    Once the rice, lentils and boiling water are combined, avoid stirring the pot while it cooks. This helps the rice cook evenly and keeps the texture from becoming too sticky.

    Serving suggestions

    Mujadara is commonly served with yogurt and a fresh green salad. Use plant-based yogurt if you want to keep the meal completely vegan.

    Learn more about Mujadara

    Want to know more about the dish itself? Explore the history, food culture, regional variations and story behind Mujadara.

  • Fatteh

    Fatteh

    This Lebanese Fatteh recipe layers crisp pita bread and chickpeas with a creamy yogurt, tahini, garlic and lemon sauce, then finishes the dish with golden almonds, dried mint and sumac. The contrast between warm chickpeas, crunchy bread and cool, tangy yogurt is what makes the dish so satisfying.

    Plan ahead: the dried chickpeas need to soak for at least 8 hours before cooking.

    Watch how to make Fatteh

    Ingredients

    For the yogurt sauce

    • 500 g (17.6 oz) Greek yogurt
    • 3 tbsp tahini
    • 3 tbsp lemon juice
    • 2 cloves garlic, minced
    • Salt, to taste

    For the chickpeas and pita

    • 2 medium pita breads
    • Olive oil, for brushing
    • 3/4 cup dried chickpeas
    • 1/2 tsp cumin
    • Salt, to taste

    For the topping

    • 3 tbsp slivered almonds
    • 2 tbsp olive oil
    • 1/2 tsp dried mint
    • 1/2 tsp sumac

    Instructions

    Make ahead

    Soak the chickpeas overnight for at least 8 hours. Drain, then boil them in fresh water until tender. Drain and set aside, reserving a little of the chickpea cooking water.

    Toast the pita

    Preheat the oven and brush the pita breads lightly with olive oil. Bake until crisp and golden, then remove from the oven and allow them to cool slightly.

    Make the yogurt sauce

    In a bowl, combine the Greek yogurt, tahini, lemon juice, minced garlic and salt. Mix until smooth and well combined.

    Prepare the chickpeas and bread

    Break the toasted pita into small pieces and place them in a bowl. Add the cooked chickpeas and a little of the reserved chickpea cooking water. Season with salt and cumin, then mix gently.

    Assemble the Fatteh

    Spread the chickpea and pita mixture over the bottom of a serving dish or shallow platter. Spoon the yogurt mixture evenly over the top.

    Finish with almonds and spices

    Heat the 2 tablespoons of olive oil in a small pan. Add the slivered almonds and fry until golden. Drizzle the almonds and their oil over the Fatteh.

    Finish with the dried mint and sumac, then serve immediately while the bread still retains some crispness.

    Learn more about Fatteh

    Want to know more about the dish itself? Explore the variations, origins and food culture behind Fatteh.