Sunday, 5 May 2013

Yakhnet al basal (Lebanese onion stew)

This is one of my favourite Lebanese dishes - in fact it is one of my favourite dishes in general! I reallllly felt like some, so I asked my mum how she makes it, and decided to give it a go. It is really easy, super delicious and tangy! 



  • Skill level: Easy
  • Serves: 5-6 people
  • Prep time: 15 mins
  • Cooking time: 30-40 mins
What you will need:

1 tbsp olive oil
1 kg onions, peeled
3 cups of boiling water (increase or decrease as needed)
2 chicken stock cubes
1 tsp salt
1 tsp cinnamon
1/2 tsp black pepper
Juice of 1 lemon
3-4 tbsp pomegranate syrup 

How to make:

1) Heat the olive oil in a non-stick medium sized pot, then add the onions over medium/high heat, turning regularly to brown the sides of the onions

2) Dissolve the chicken stock in the water, then pour it over the onions (should be enough to cover most of the onions, as after cooking some of the water will evaporate) . Add the salt, cinnamon, black pepper, lemon juice and pomegranate syrup, then taste and adjust accordingly (if too tangy add water, if needs more of a kick add pomegranate syrup), then cover and leave for around 30-40 mins, or until the onions soften and absorb the delicious liquid




Started eating, then thought why not take a picture :)
It really is as easy as that!! You can boil some chicken and add it whilst leaving the onions to cook. Serve with boiled white rice and you will be sure to love this deliciousness!! Enjoy!

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