Simple and sophisticated are two words that come to mind when one thinks of Lebanese cooking. Lebanon is where Arabian cuisine meets the Mediterranean providing the framework for an exotic cuisine that’s loved the world over. This combination comprises of a bed of bean and spinach rice topped with a spicy vegetable curry along with falafel. Serve it with chilled yoghurt spiked with roasted cumin seeds to tone down this fiery sizzler.

Preparation Time: 20 mins
Cooking Time: 45 mins
Total Time: 1 hours 5 minutes
Makes 2 sizzlers

Ingredients of Lebanese Sizzler

For the bean and spinach rice

  • 2 cups steamed rice
  • 2 cloves of garlic (lehsun), grated
  • 1 green chilli, finely chopped
  • 1 cup finely chopped spinach (palak)
  • 1/4 cup rajma (kidney beans), boiled and cooked
  • 1/2 tsp roasted cumin seeds (jeera) powder
  • 1 tbsp oil
  • salt to taste

For the vegetables in hot sauce

  • 2 cups boiled mixed vegetables
  • 4 large tomatoes, blanched and peeled
  • 2 tsp chilli powder
  • 3 cloves of garlic (lehsun)
  • 1/4 cup finely chopped spring onions
  • 1/2 cup finely chopped spring onion greens
  • 1/2 tsp roasted cumin seeds (jeera) powder
  • 2 tbsp tomato ketchup
  • 1 tbsp oil
  • salt to taste

For the felafel

  • 1 cup soaked kabuli chana (white chick peas)
  • 1/4 cup chopped coriander (dhania)
  • 1/4 cup chopped parsley
  • 1/2 cup mint leaves (phudina), chopped
  • 1 to 2 green chillies, chopped
  • 2 cloves of garlic (lehsun), chopped
  • 1/2 tsp roasted cumin seeds (jeera) powder
  • salt to taste

Other ingredients

  • oil for deep-frying
  • 2 tbsp oil mixed with ½ cup water

Also Read: Green Chilli Pickle

Method of Lebanese Sizzler

For the bean and spinach rice

  1. Heat the oil in a pan, add the garlic and green chilli and sauté for a few seconds.
  2. Add the spinach, kidney beans and salt and sauté for 3 to 4 minutes.
  3. Add the rice and cumin seed powder and toss well. Keep aside.

For the vegetables in hot sauce 

  1. Blend the tomatoes, chilli powder and garlic to a smooth pureé in a blender.
  2. Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.
  3. Add the puréed tomatoes, cumin seed powder, tomato ketchup and salt and cook till the oil has separated from the sauce.
  4. Add the vegetables and simmer for another 2 to 3 minutes.
  5. Add the spring onion greens and mix well. Keep aside.

For the felafel

  1. Drain the Kabuli chana. Grind all the ingredients in a blender without using any water to make a coarse paste.
  2. Divide the mixture into 4 equal portions and shape each portion into a flat patty.
  3. Deep fry the patties in hot oil over a medium flame till they are golden brown in colour.
  4. Drain on absorbent paper and keep aside.

How to proceed

  1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
  2. Arrange half of the bean and spinach rice on a hot sizzler plate.
  3.  Pour half the vegetables in hot sauce over.
  4. Place 2 felafels on one side of the sizzler plate.
  5. Repeat with the remaining ingredients on the other sizzler plate to make one more sizzler.
  6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
  7. Serve immediately.