fine food - Chef Ramzi Nadim Choueiri

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One of the most widely recognised chefs in the Arab world, Chef Ramzi is responsible for bringing Lebanese cuisine to the masses through his books and television show, and is one of four culinary ambassadors for Qatar Airways. This month, Chef Ramzi shares one of his favourite recipes – Qawarma Tabouleh, a traditional dish from the town of Soghbeen.


Qawarma Tabouleh (preserved lamb tabbouleh)

This is a tabbouleh-like recipe. It is considered a very important dish in the town of Soghbeen. It is prepared over a wood fire and is referred to as 'winter tabbouleh'.


  • 1 cup chickpeas
  • 1 cup qawarma
  • 1 cup minced onions
  • 1 cup coarse bulgur
  • 2 cups finely chopped parsley
  • cup finely chopped mint
  • spices to taste (caraway,
  • cinnamon, sweet paprika)
  • salt to taste


1. Soak the chickpeas overnight. The next day, drain the water, then boil in fresh water until completely cooked. Drain and save the cooking water.

2. Melt the qawarma in a pot. Add the onions, chickpeas, and the dry bulgur. Mix well. Do not rinse or soak the bulgur.

3. Occasionally, add some of the chickpea cooking water while stirring. When the bulgur is tender, add the parsley, mint, spices, and salt. One can also add hot pepper.

4. Serve with cabbage leaves cooked in the chickpea cooking water.

This dish is also prepared in the town of Freydis in the Shoof, but without parsley or mint, and is referred to as tabbouleh with lamb fat.

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