Category: Main Course

Craving the beloved flavors of kibbeh without the meat? Then consider this vegan kibbeh aat’aa. Made with mashed potatoes, chickpeas, bulgur, and fresh herbs, then baked until golden, this traditional Lebanese Lent dish is hearty, flavorful, and absolutely satisfying- even for confirmed meat-lovers.

What Is Kibbeh Aat’aa (Lebanese Vegan Kibbeh)?

Kibbeh aat’aa (also spelled kibbeh ataya or kibbeh ataa) is a traditional Lebanese vegan kibbeh that’s typically made during Lent, when Orthodox Christians abstain from meat and animal products for 40 days before Easter. The name “aat’aa” comes from the Arabic word meaning “to give” or “offering.”

For those unfamiliar with kibbeh, it’s one of the most popular dishes in Lebanese. Traditional kibbeh is made with ground meat (usually lamb) mixed with bulgur wheat, onions, and spices, then shaped and either baked, fried, or served raw. There are dozens of kibbeh variations across the country. But what makes kibbeh aat’aa special is how similar it is to the traditional kibbeh while being completely plant-based.

Instead of meat, this version uses mashed potatoes, combined with skinned chickpea halves, bulgur, fresh herbs (parsley, mint, and green onions), and some spices. The mixture is kneaded into a dough, patted into a baking pan, scored into diamond or square shapes, then generously doused with olive oil before baking. The result is golden, crispy on the outside, tender and flavorful on the inside, with the olive oil creating pockets of richness throughout.

What I love about kibbeh aat’aa (or lebanese potato kibbeh​) is how it proves that Lebanese cooks never settle for bland, boring Lenten food. Even when avoiding meat, the dish is packed with flavor from fresh herbs, warm spices, and generous olive oil. It’s hearty enough to be a main course, delicious enough that you won’t miss the meat, and versatile enough to serve hot or cold with pita bread and fresh vegetables.

If you love this Lebanese potato kibbeh​ recipe, you’ll probably also enjoy Lebanese Vegetarian Stuffed Grape Leaves, Mujadara (lentils and rice), Fasolia (white bean stew), and Lebanese pumpkin kibbeh​, which are all vegan-friendly.

Lebanese Vegan Kibbeh Recipe Ingredients

Base Ingredients

2 cups bulgur (cracked wheat/burghul) – Fine or medium bulgur works best. This provides structure and that characteristic kibbeh texture. Rinse well and let it dry for about 30 minutes before using—the bulgur should be slightly moist but not wet, which helps it bind with the other ingredients.

2 cups dried chickpeas – These need to be skinned and halved, which sounds tedious but is essential for the right texture. Skinned chickpea halves are sometimes available at Middle Eastern stores, which saves significant time! If starting with whole chickpeas, you’ll soak overnight, then skin and halve them (see instructions below). The chickpeas add protein and help bind the mixture.

3 medium potatoes, boiled and mashed – Yukon gold or russet potatoes work beautifully. The mashed potatoe is what holds everything together and provides creaminess. They also make the kibbeh tender.

2 cups all-purpose flour – Helps bind the dough and gives structure. It absorbs moisture from the vegetables and creates a cohesive mixture that can be pressed into the pan and hold its shape during baking.

Fresh Herbs

1/2 bunch fresh parsley – Use only the leaves, finely minced. Parsley adds bright, fresh, peppery flavor that’s essential to Lebanese cooking. You’ll need about 1 cup minced.

1/2 bunch fresh mint – Again, leaves only, finely minced. Fresh mint is what gives this kibbeh that distinctive Lebanese flavor—cooling, aromatic, and absolutely essential. About 1/2 cup minced.

1/2 bunch green onions, finely chopped – Both white and green parts. These add mild onion flavor and freshness without the harsh bite of raw white onions.

1 medium white onion, finely chopped – Adds depth and savory sweetness. Chop it very finely so it distributes evenly throughout the dough.

Spices and Oil

1 teaspoon chili powder (or to taste) – Adds gentle warmth. Adjust based on your heat preference. You can use Aleppo pepper for more authentic Lebanese flavor.

1/2 teaspoon Lebanese seven spices (baharat) – A blend typically containing black pepper, allspice, cinnamon, coriander, clove, nutmeg, and ginger. This is what gives kibbeh its characteristic warm, complex flavor.

2/3 teaspoon salt – Essential for bringing out all the other flavors. Adjust to taste.

2 cups olive oil (about 1 cup per pan) – This seems like a lot, but it’s crucial! The olive oil soaks into the scored kibbeh, creating pockets of flavor, helping it cook through, and giving it that characteristic crispy-tender texture. Don’t skimp on the olive oil—it’s what makes this dish special.

How to Make Kibbeh Aat’aa (Lebanese Vegan Kibbeh)

Preparation Steps (these can be done ahead)

Step 1: Prepare the chickpeas

This is the most time-consuming step, but essential for proper texture.

If you can find skinned chickpea halves at a Middle Eastern grocery store, simply soak them overnight, drain, and you’re done!

If starting with regular whole chickpeas: Soak 2 cups dried chickpeas in plenty of water overnight. The next day, drain and rinse well. Place in a pot, cover with fresh water, and warm on the stove for a few minutes (not boiling, just warm). Drain.

Spread the warm chickpeas on a clean kitchen towel. Place another towel on top. Using a rolling pin, roll firmly over the chickpeas several times with pressure to crack them open.

Place the broken chickpeas back in the pot and fill with water. Using your hands, rub the chickpeas vigorously to separate the skins. The skins will float to the top. Pour off the water and skins. Repeat this process several times until all (or most) chickpeas are skinned and halved. Drain well and place in your large mixing bowl.

Step 2: Prepare the potatoes

Peel the 3 medium potatoes and cut into chunks. Boil in salted water for 15-20 minutes until very tender when pierced with a fork. Drain and let cool slightly. Mash thoroughly until smooth with no lumps. Add to the mixing bowl with the chickpeas.

Step 3: Prepare the bulgur

Rinse the 2 cups bulgur under cold water in a fine-mesh strainer. Drain well, then spread on a clean kitchen towel and let air-dry for about 30 minutes. The bulgur should be moist but not dripping wet. Add to the mixing bowl.

Step 4: Prepare the herbs and onions

Wash the parsley and mint thoroughly. Remove and discard the stems, keeping only the tender leaves. Finely mince the leaves until almost paste-like—you want them very fine so they distribute evenly. Add to the mixing bowl.

Finely chop the green onions (white and green parts). Finely chop the white onion. Add both to the mixing bowl.

Step 5: Add flour and spices

Add the 2 cups flour on top of all the ingredients in the mixing bowl. Add the 1 teaspoon chili powder, 1/2 teaspoon Lebanese seven spices, and 2/3 teaspoon salt.

Step 6: Knead the dough

Using clean hands, knead everything together for several minutes—at least 5-7 minutes of good kneading. You’re working the ingredients together into a cohesive dough. It should be moist enough to hold together when pressed but not wet or sticky. If it’s too dry and crumbly, add a tablespoon of water at a time. If too wet, add a bit more flour. The final texture should be like a thick, slightly sticky dough.

Baking

Step 7: Prepare your pan

Brush a 9×13 inch Pyrex glass baking pan (or similar size baking dish) generously with olive oil to prevent sticking.

Step 8: Pat the dough into the pan

Transfer the kibbeh dough to the prepared pan. Using wet hands (dip them in water to prevent sticking), pat and press the dough evenly into the pan. The layer should be about 1/2 to 2/3 inch thick. Smooth the top as evenly as possible.

Step 9: Score the kibbeh

Using a sharp knife, cut deep diagonal lines across the dough to form diamond or square shapes. Cut all the way through to the bottom of the pan. Then make a small cut or poke (like an “X”) in the center of each diamond or square. This scoring serves two purposes: it allows the olive oil to seep deep into the dough, flavoring and cooking it from the inside, and it makes the kibbeh easy to cut and serve once baked.

Step 10: Soak with olive oil

Here’s the key step: Slowly and gently pour olive oil over the entire surface of the scored kibbeh. Pour it into the cuts and grooves you made. Keep pouring until the kibbeh is fully covered with oil and the oil level is just above the surface of the dough. This should take about 1 cup of olive oil per pan. Don’t skimp—the oil is what makes this dish rich and delicious!

Step 11: Bake

Preheat your oven to 400°F (200°C). Bake the kibbeh for 45-60 minutes, or until the top turns light golden brown and slightly crispy around the edges. Poke a piece in the center with a fork to ensure the inside is cooked through—it should be tender and the fork should slide in easily.

Step 12: Cool slightly and serve

Let the kibbeh cool for about 10 minutes, then cut along the scored lines. Serve warm or at room temperature with warm pita bread, fresh vegetables, and pickles.

Additional Notes

Chickpeas substitute: If you absolutely can’t find or prepare chickpea halves, you can use cooked whole chickpeas that you’ve pulsed briefly in a food processor to break them up, though the texture won’t be quite as traditional.

Bulgur substitute: Quinoa can work in a pinch, though it’s not traditional. You could also use fine couscous, but again, the texture will be different.

Potatoes substitute: Sweet potatoes create a sweeter, different-flavored version. You could also try adding mashed white beans for extra protein.

Flour substitute: Chickpea flour can replace some or all of the all-purpose flour for a gluten-free version.

Fresh herbs substitute: In a true emergency, you could use 2 tablespoons dried parsley and 1 tablespoon dried mint, but fresh is vastly superior and really essential to the authentic flavor.

Add vegetables: Some cooks add finely chopped spinach, kale, or Swiss chard to the mixture for extra nutrients and color.

Make it spicier: Increase the chili powder or add a pinch of cayenne pepper.

Different shapes: Instead of baking in a pan, you can shape the dough into small patties or balls and bake on a sheet pan (reduce baking time to 30-35 minutes).

Pine nuts: Some versions include toasted pine nuts in the dough for extra richness.

Lebanese Potato Kibbeh Recipe Frequently Asked Questions

What does kibbeh aat’aa mean?

“Kibbeh” refers to the dish itself (traditionally made with meat and bulgur), and “aat’aa” comes from Arabic meaning “to give” or “offering.” Together, kibbeh aat’aa is the vegan/vegetarian version of kibbeh traditionally made during Lent as a Lenten offering or because of its generous, satisfying nature despite having no meat.

Can I skip skinning the chickpeas?

Skinning the chickpeas is traditional and creates the best texture -smooth and cohesive. If you use whole chickpeas with skins, the texture will be grainier and the mixture won’t hold together as well. However, if you’re short on time, you can pulse cooked whole chickpeas in a food processor to break them down.

Where can I find skinned chickpea halves?

Middle Eastern grocery stores often carry them in the dried goods section, sometimes labeled as “split chickpeas” or “peeled chickpeas.” Indian grocery stores may have “chana dal,” which is split, skinned chickpeas. If you find these, it saves hours of work.

Why do I need so much olive oil?

The generous olive oil is essential! It’s not excessive—it’s traditional. The oil soaks into the scored kibbeh, flavoring it throughout, helping it cook evenly, and creating that characteristic crispy-tender texture. Lebanese Lenten cooking uses olive oil liberally to add richness when animal fats aren’t allowed.

Can I bake this in a different pan?

Yes! You can use any baking dish—just adjust the thickness. Thinner kibbeh (1/2 inch) cooks faster (35-40 minutes), while thicker (1 inch) takes longer (55-65 minutes). You can also shape into individual patties.

How do I know when it’s done?

The top should be golden brown and slightly crispy. Poke the center with a fork – it should slide in easily and the interior should be fully cooked and tender, not hard or crunchy.

Can I serve this cold?

Absolutely. Kibbeh aat’aa is delicious at any temperature – hot, warm, room temperature, or cold. Many Lebanese people prefer it at room temperature. This makes it perfect for packed lunches or picnics.

How long can it stay?

Refrigerated in an airtight container, this can stay for up to 3-4 days. The dough (unbaked) or fully baked kibbeh freezes beautifully for up to 3 months.

What should I serve with kibbeh aat’aa?

Traditionally served with warm pita bread, fresh vegetables (tomatoes, cucumbers, radishes), pickles, olives, and perhaps some hummus or tahini sauce. It’s often part of a larger Lenten mezze spread.

Lebanese Potato Kibbeh​ Recipe

Traditional Lebanese vegan kibbeh made with potatoes, chickpeas, bulgur, and fresh herbs, baked until golden and crisp.

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Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: lebanese

Ingredients Method

Ingredients

  

• 2 cups bulgur rinsed and well drained
• 2 cups dried chickpeas soaked overnight and skinned (or split chickpeas)
• 3 medium potatoes boiled and mashed smooth
• 2 cups all-purpose flour
• 1 cup finely minced parsley
• ½ cup finely minced mint
• ½ bunch green onions finely chopped
• 1 medium onion finely chopped
• 1 teaspoon chili powder
• ½ teaspoon Lebanese seven spices
• ⅔ teaspoon salt
• 2 cups olive oil about 1 cup per pan

Method

 

1. Soak chickpeas overnight. Skin and split them, or use pre-skinned split chickpeas.
2. Boil potatoes until very tender, then mash until completely smooth.
3. Rinse bulgur, drain well, and let it air-dry until moist but not wet.
4. In a large bowl, combine chickpeas, mashed potatoes, bulgur, herbs, onions, flour, chili powder, seven spices, and salt. Knead for 5–7 minutes until a firm dough forms. It should hold together without being sticky. Adjust with a little water if too dry or a little flour if too soft.
5. Preheat oven to 400°F (200°C). Generously oil a 9×13-inch baking dish. Press the dough evenly into the pan, about ½–⅔ inch thick, smoothing the top.
6. Score into diamonds or squares, cutting all the way through. Slowly pour olive oil evenly over the surface, allowing it to seep into the cuts.
7. Bake for 45–60 minutes, until golden and slightly crisp on top. Let cool for 10 minutes before cutting and serving.

Macaroon bi toum (also spelt as maacaron) is a traditional Lebanese dish of handmade wheat noodles mixed together with garlic lemon sauce. The name comes from the Italian “maccheroni” (macaroni) and the Arabic “toum” (garlic), reflecting the cross-cultural influences peculiar to Lebanese cuisine.

This dish has its origin in the mountain villages of Lebanon, where it was traditionally prepared by farmers and villagers using the most basic pantry staples: flour, garlic, lemon, and olive oil. In these mountain communities, food was about sustenance and making the most of what was available locally. Garlic and lemons grew abundantly, while wheat was milled into flour for daily bread and noodles.

What Is Toum (Lebanese Garlic Sauce)?

Before we dive into the recipe, it’s worth understanding toum, the garlic sauce we will be using for the dish. Toum is one of Lebanon’s popular condiments, made from just garlic, salt, lemon juice, and oil. It’s similar to aioli, but traditional toum contains no egg – instead, the garlic itself acts as the emulsifier, creating a thick, white sauce.

The key to successful toum is patience and technique. The garlic must be crushed very finely, and the oil must be added extremely slowly while blending continuously. When done correctly, the sauce transforms from a wet garlic paste into a light, airy, almost mayonnaise-like consistency.

For maacaron bi toum, we use a slightly looser version of toum with more lemon juice, creating a sauce that’s more like a thin paste or glaze rather than the thick, spreadable condiment served with grilled meats.

Macaroon bi Toum Ingredients

Here are all the ingredients and important notes about them. For amounts, see the full recipe card below. Macaroon bi toum has three components: the handmade noodles, the garlic sauce, and the potatoes that cook alongside the noodles.

Handmade Noodle Ingredients

All-purpose flour. You’ll need 1 lb (about 3½ cups) of general-purpose flour. Lebanese mountain cooks would traditionally use locally milled wheat flour, which might be slightly coarser than modern all-purpose flour, but standard all-purpose works perfectly. Don’t use bread flour—the higher protein content will make the noodles too chewy.

Yeast. Just ¼ teaspoon of active dry yeast is used. Unlike bread, we’re not looking for a significant rise here – the yeast just adds a subtle flavor and helps create a slightly more tender texture in the finished noodles. Some traditional recipes omit yeast entirely, so if you don’t have any, you can skip it.

Salt. Essential for flavoring the dough. You’ll use about 1 teaspoon in the dough itself, plus more for the cooking water.

Water. About 200 ml (roughly 1 cup) of water is needed to bring the dough together. The water should be room temperature or slightly warm if using yeast.

Garlic Sauce (Toum) Ingredients

Garlic. This is where maacaron bi toum earns its reputation. You’ll need 15 cloves of fresh garlic. Use fresh garlic cloves only; pre-minced garlic from a jar will not work for this recipe. The garlic should be firm and fresh with no green sprouts (which can add bitterness). Don’t even think about reducing the amount of garlic – that would miss the entire point of the dish.

Fresh lemon juice. Use ½ cup of freshly squeezed lemon juice. Bottled lemon juice is not acceptable here—the fresh, bright acidity is essential to the character of the dish and helps balance the pungent garlic. You’ll need about 3-4 lemons, depending on their juiciness.

Extra virgin olive oil. Good quality olive oil makes a difference here since it’s a main component of the sauce. You’ll need ½ cup. Lebanese extra virgin olive oil would be ideal, but any high-quality extra virgin olive oil works. The oil should have a good flavor since it’s not being cooked.

Salt. About ⅔ teaspoon of salt goes into the garlic sauce to season it and help with the emulsification process.

Additional Ingredients

Potatoes. Two medium potatoes, peeled and cut into small cubes, are cooked alongside the noodles. This is a traditional addition that makes the dish more substantial and adds another texture. The potatoes also help absorb some of the intense garlic flavor, making the dish slightly more approachable. You can use any starchy potato—russet, Yukon gold, or similar.

Olive oil for cooking water. A teaspoon of olive oil added to the boiling water helps prevent the noodles from sticking together.

How to Make the Toum Pasta

I highly recommend watching a video tutorial if this is your first time making these noodles – seeing the hand motion makes it much easier to understand.

For the Noodle Dough

1. If using yeast, dissolve it in a small cup with a tablespoon of warm water. Let it sit for a few minutes until it becomes slightly foamy. This activates the yeast.
2. In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and add the dissolved yeast (or just plain water if omitting yeast) and about 200 ml (1 cup) of room temperature water.
3. Mix with your hands or a wooden spoon until the dough starts to come together. Then knead by hand for about 5 minutes until you have a smooth, elastic dough. The dough should be soft but not sticky. If it’s too dry and won’t come together, add water a tablespoon at a time. If too sticky, add a bit more flour.
4. Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This resting period allows the gluten to relax, making the dough easier to work with. In a warm room, 20 minutes is sufficient; in a cooler room, give it 30 minutes.

Forming the Noodles

5. After the dough has rested, lightly flour your work surface. Pinch off a portion of dough about the size of a golf ball and roll it between your palms and the counter to form a long “snake” about ½ to ⅔ inch in diameter. The thickness should be consistent along the length.
6. Using a knife or bench scraper, cut the dough snake into pieces about 2 inches long. Don’t worry about making them perfectly uniform – handmade noodles should look rustic.
7. Now comes the distinctive shaping technique: Take one piece of cut dough and place it on your work surface. Using your index finger, press down on the center of the dough piece and roll it toward yourself while applying gentle pressure. This creates a wedge or groove running through the middle of the noodle. The motion is kind of like rolling a cigarette or making gnocchi, if you’re familiar with those techniques.
8. The goal is to create an indentation that goes nearly through the noodle. This wedge serves two purposes: it helps the thick noodles cook evenly all the way through, and it creates a little pocket that will catch the garlic sauce. Continue forming all the noodles in this way and set them aside on a lightly floured surface or tray.

For the Garlic Sauce

9. Peel all 15 garlic cloves. For easier peeling, you can smash them lightly with the flat side of a knife, which loosens the skins.
10. Add the garlic cloves and ⅔ teaspoon of salt to a food processor or high-powered blender. Process until the garlic is very finely minced – almost a paste. Stop and scrape down the sides as needed to ensure even processing.
11. With the food processor running on medium speed, begin adding the lemon juice and olive oil in a very slow, thin stream, alternating between the two. Start with a small amount of lemon juice, then a small amount of oil, then more lemon juice, then more oil. The key is to add the liquids slowly and steadily while the processor is running continuously. This gradual addition allows the garlic to emulsify the oil and lemon juice into a cohesive sauce.
12. Continue until all the lemon juice and oil are incorporated. The final sauce should be smooth, creamy, and pale in color – somewhere between a thick liquid and a thin paste. It should pour slowly off a spoon and coat the back of the spoon. If the sauce seems too thick, you can add a tablespoon or two of water to loosen it. If it’s too thin, you can add a bit more oil while blending.

Cooking the Noodles

13. Fill a large pot with several cups of water (enough to comfortably cover the noodles and potatoes). Add 1 teaspoon of salt and 1 teaspoon of olive oil. Bring to a full, rolling boil over high heat.
14. Add the cubed potatoes to the boiling water and cook for about 5 minutes to give them a head start, as they take longer to cook than the noodles.
15. Lower the heat to maintain a gentle boil (not a violent rolling boil, which could break apart the noodles). Add the handmade noodles one handful at a time, stirring gently after each addition to prevent sticking. Don’t overcrowd the pot—if necessary, cook the noodles in batches.
16. Cook for 20-25 minutes, stirring occasionally, until the noodles are tender all the way through and the potatoes are fully cooked. The noodles should be soft and cooked through, but still have some structure – they shouldn’t be mushy. To test, remove one noodle and cut it in half; there should be no raw flour taste, and the texture should be uniform throughout.

Assembly and Serving

17. When the noodles and potatoes are cooked, drain them thoroughly in a colander. Give them a good shake to remove excess water, but don’t rinse them – you want them to stay hot.
18. Immediately transfer the hot, drained noodles and potatoes to a large serving bowl. While they’re still very hot, add all of the garlic sauce and toss vigorously to coat every piece. The heat from the noodles will help the sauce become more fluid and distribute evenly. Toss for a good minute or two to ensure everything is well coated.
19. Serve immediately while hot. Maacaron bi toum is traditionally served as a main course alongside a fresh, acidic salad like fattoush to help balance the richness and intensity of the garlic. The crunchy, tangy salad provides essential contrast to the soft, garlicky noodles.

Frequently Asked Questions

What’s the difference between Toum and Aioli?

While toum and aioli are often compared, they’re not quite the same. Aioli is a Provençal sauce that traditionally contains garlic, salt, and olive oil emulsified with egg yolk. The egg makes aioli more stable and easier to prepare. Toum, on the other hand, relies entirely on the garlic for emulsification- no eggs involved. This makes toum completely vegan, but also more temperamental to prepare. The technique requires more precision, but the result is a lighter sauce with a cleaner, more intense garlic flavor.

Can I use a mortar and pestle instead of a food processor for the garlic sauce?

Absolutely! In fact, traditional toum was always made in a mortar and pestle. It takes more time and elbow grease, but many people prefer the texture and flavor of hand-pounded garlic. The technique is the same: crush the garlic with salt until it forms a smooth paste, then gradually add the oil and lemon juice in tiny amounts while continuously pounding and stirring.

Can I reduce the amount of garlic?

Technically yes, but I would urge you not to. The entire point of maacaron bi toum is the intensity of the garlic. If you’re not ready for that level of garlic, this might not be the right dish for you. That said, if you absolutely must reduce it, I wouldn’t go below 10 cloves—any less and you’re no longer making authentic maacaron bi toum.

What if my garlic sauce doesn’t emulsify?

If your garlic sauce separates or doesn’t come together properly, don’t panic. Start fresh with 2-3 new garlic cloves in a clean food processor. Process them with a pinch of salt until smooth, then very slowly drizzle in your separated sauce while the processor is running. This often rescues the emulsion. The key to preventing this in the first place is adding the oil and lemon juice very slowly—patience is essential.

Can I make this with store-bought pasta?

You could, but it wouldn’t really be maacaron bi toum anymore. Part of the dish’s identity is the thick, handmade noodles with their characteristic wedge. If you’re short on time, you could use a thick, short pasta shape like cavatelli or penne, but understand that it’s a different dish. The handmade noodles are worth the effort—they’re easier than you think once you get the motion down.

What should I serve with maacaron bi toum?

Traditionally, maacaron bi toum is served with fattoush (Lebanese salad with sumac and pita chips) or another fresh, acidic salad. The crunch and tartness of the salad are essential to balance the rich, garlicky noodles. Other good accompaniments include tabbouleh, a simple tomato and cucumber salad, or pickled vegetables.

Macaroon bi Toum Pasta

Maacaron bi toum is a traditional Lebanese dish of handmade noodles tossed together with garlic lemon sauce.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: lebanese, Middle Eastern

Ingredients Method Notes

Ingredients

  

For the Noodles

• 1 lb about 3½ cups all-purpose flour
• ¼ teaspoon active dry yeast
• 1 teaspoon salt for dough
• 200 ml about 1 cup water, room temperature or slightly warm

For the Garlic Sauce (Toum)

• 15 cloves fresh garlic
• ⅔ teaspoon salt
• ½ cup fresh lemon juice from about 3-4 lemons
• ½ cup extra virgin olive oil

Additional Ingredients

• 2 medium potatoes peeled and cut into small cubes
• 1 teaspoon salt for cooking water
• 1 teaspoon olive oil for cooking water

For Serving

• Fattoush or fresh salad to serve alongside

Method

 

For the Noodle Dough

1. In a small cup, dissolve the yeast in about 1 tablespoon of warm water. Let it sit for a few minutes until slightly foamy to activate the yeast.
2. In a large mixing bowl, combine the flour and 1 teaspoon of salt. Make a well in the center and add the dissolved yeast and about 200 ml (1 cup) of room temperature water.
3. Mix with your hands until the dough starts to come together, then knead by hand for about 5 minutes until you have a smooth, elastic dough. The dough should be soft but not sticky. Adjust with more water or flour as needed.
4. Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes (20 minutes in a warm room, 30 minutes in a cooler room).

Forming the Noodles

1. Lightly flour your work surface. Pinch off a golf ball-sized portion of dough and roll it between your palms and the counter to form a long “snake” about ½ to ⅔ inch in diameter.
2. Using a knife or bench scraper, cut the dough snake into pieces about 2 inches long.
3. Take one piece of cut dough and place it on your work surface. Using your index finger, press down on the center of the dough piece and roll it toward yourself while applying gentle pressure.
4. Continue forming all the noodles in this way and set them aside on a lightly floured surface or tray.

For the Garlic Sauce

1. Peel all 15 garlic cloves. (You can lightly smash them with the flat side of a knife to make peeling easier.)
2. Add the garlic cloves and ⅔ teaspoon of salt to a food processor. Process until the garlic is very finely minced, almost a paste. Scrape down the sides as needed.
3. With the food processor running on medium speed, begin adding the lemon juice and olive oil in a very slow, thin stream, alternating between the two. Start with a small amount of lemon juice, then a small amount of oil, then more lemon juice, then more oil.
4. Continue until all the lemon juice and oil are incorporated. The sauce should be smooth, creamy, and pale – somewhere between a thick liquid and a thin paste. If too thick, add 1-2 tablespoons of water. If too thin, add a bit more oil while blending.

Cooking the Noodles

1. Fill a large pot with several cups of water. Add 1 teaspoon of salt and 1 teaspoon of olive oil. Bring to a full, rolling boil over high heat.
2. Add the cubed potatoes to the boiling water and cook for about 5 minutes to give them a head start.
3. Lower the heat to maintain a gentle boil. Add the handmade noodles one handful at a time, stirring gently after each addition to prevent sticking.
4. Cook for 20-25 minutes, stirring occasionally, until the noodles are tender all the way through and the potatoes are fully cooked.

Final Steps

1. When the noodles and potatoes are cooked, drain them thoroughly in a colander. Shake well to remove excess water but don’t rinse.
2. Immediately transfer the hot, drained noodles and potatoes to a large serving bowl. While they’re still very hot, add all of the garlic sauce and toss vigorously for 1-2 minutes to coat every piece evenly.
3. Serve immediately while hot, alongside fattoush or another fresh salad.

Notes

Equipment

• Large mixing bowl
• Food processor or high-powered blender
• Large pot for boiling
• Rolling surface
• Sharp knife or bench scraper