reuben basterma

Tartines recipes

Last week, during Ramadan (we know), we participated in our first farmer’s market – Souk el Tayeb in Beirut – where we sold… * drum roll * 13 sandwiches. Seeing as it was evidently a huge success, we thought we’d share our recipes with you.

Since we wanted to cater to hungry Beirutis while offering a little twist, we opted for some fusion tartines, which mixed some international recipes with Lebanese ingredients (a sentence we over-enthusiastically repeated endless times – to no avail – to curious passersby).

Those lucky enough to have sampled our babies were actually quite pleased – so here you go!

Lebanese Bruschetta
for 4

tartine, food, aubergine, bruschetta, recipe

– 4 slices of bread
– 3 tablespoons of honey
– 1 tablespoon of lemon juice
– 1 tablespoon of balsamic vinegar
– 1 aubergine
– 4 tomatoes
– Basil leaves
– 5 garlic cloves
– Pine nuts
– Salt

Slice aubergine, sprinkle salt on slices and let them sweat for 30 minutes, before cooking them in a pan with olive oil. Mix honey, lemon and vinegar in a bowl – and pour the mix onto the almost-cooked aubergine slices. Once absorbed, put aside to cool.

Chop tomatoes in little dices and mix them with 4 chopped garlic cloves, salt and chopped basil leaves. Rub last garlic clove onto each toast and place one large slice of aubergine, some of the tomato mix, and pine nuts over each tartine.

Basterma Reuben
for 4

basterma, reuben, tartine, recipe

– 4 slices of bread
– Aïoli
– Rocket Salad
– Basterma
– 2 onions
– Apple juice
– 1 tablespoon of honey
– Olive oil
– Garlic

Chop onions and stir them in a pan with water. When cooked add olive oil, apple juice and honey until soft and golden. Set aside to cool.
Toast bread and spread aioli. Place Basterma slices and generously cover with golden onions and rocket leaves.

Spicy Areeshe
for 4

areeshe, tartine, honey, recipe


– 4 slices of bread
– Honey
– 3 colourful chili peppers
– Areeshe cheese
– Almonds
– Salt
– Rocket Salad

Chop chilli peppers and insert them in a honey jar. Let the spicy honey rest for 24 hours.
Chop almonds in chunks and grill them in a pan with salt, until golden.
Spread spicy honey on toast and then spread Areeshe. Place rocket leaves on top of the cheese with some almonds. Sprinkle some honey over the mix.

Areeshe, honey, tartine, recipe

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