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Montreal Region

Sauvé: (514) 382-8606
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Place Vertu: (514) 904-6789
Des Sources: (514) 685-5050
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Recipes

Discover our recipes

Cucumber and yogurt salad

1 1 1 1 1 1 1 1 1 1 3.12/5 (91 Votes)
Servings: 4 people


Ingredients:

  • 1 jar of Phoenicia plain yogurt (750 g)
  • 4 Lebanese cucumbers
  • 1 clove of garlic
  • 1 tablespoon of dried mint
  • Salt

Preparation:

  1. Peel and cut the cucumbers into small cubes
  2. Peel and crush the garlic
  3. Put the yogurt in a salad bowl and stir in the garlic, salt, mint and cucumber.
  4. Mix the salad

Kibbeh Nayeh (Lamb Tartare)

1 1 1 1 1 1 1 1 1 1 2.64/5 (76 Votes)
Servings: 6-8 people


Ingredients:

  • 1 kg of boneless lamb (upper leg)
  • 200g of bourghol
  • 1 onion
  • Salt
  • 4 teaspoons of Lebanese 7 Spices
  • Fresh mint

Preparation:

  1. Degrease meat
  2. Peel the onion
  3. In a food processor, chop half of the onion and add 1 tablespoon of the Lebanese 7 spices. Add half of the meat and some salt. Mix. Add 2 ice cubes to obtain a creamy mixture. When the mixture has thickened and sticks to the bowl, repeat with the remaining meat.
  4. Wash the bourghol in cold water and wring it well. Add the bourghol to the meat.
  5. Mix the preparation by hand.
  6. To serve the kibbeh nayeh: Drizzle with a little olive oil and serve with pita bread, white onions and fresh mint.

Muhammara

1 1 1 1 1 1 1 1 1 1 2.84/5 (95 Votes)
Servings: 6 people


Ingredients:

  • 1 kg of red peppers
  • 250g of walnuts
  • 2 teaspoons of cumin seeds
  • 1/2 teaspoons of salt
  • 2 cloves of garlic
  • 2 teaspoons of olive oil
  • 1 tablespoon of lemon juice
  • 2 tablespoons of pomegranate molasses
  • 110g of fresh breadcrumbs


Preparation:

  1. Blacken the peppers in the oven (turn them regularly). Let them cool. Remove the skin and the seeds.
  2. Toast the walnuts and cumin seeds in a skillet. Leave to cool.
  3. Mix peppers, nuts, cumin, salt, garlic, lemon juice, breadcrumbs and molasses in a food processor until the texture is smooth.
  4. While continuing to mix, slowly add the olive oil. Taste and adjust seasoning if necessary.
  5. Keep refrigerated.

 






Potatoe salad

1 1 1 1 1 1 1 1 1 1 3.08/5 (32 Votes)
Servings: 4 people

Ingredients:

  • 1 can of miniature potatoes (28 oz)
  • 30g of chopped parsley
  • 1 onion
  • Olive oil
  • Salt
  • Sweet pepper

Preparation:

  1. Peel and finely chop the onion
  2. Sprinkle potatoes with onions, parsley, salt, pepper and olive oil.
  3. Mix the salad

Fattouch

1 1 1 1 1 1 1 1 1 1 2.99/5 (87 Votes)
Servings: 4 to 6 people

Ingredients:

  • 2 small pita bread
  • 3 tomatoes
  • 4 Lebanese cucumbers
  • 4-5 radishes
  • 3 green onions
  • ¼ cup of chopped parsley
  • 2 lemons
  • 15 centilitres of olive oil
  • 1 tablespoon of sumac
  • ½ a bunch of mint
  • 1 romaine lettuce
  • Salt

Preparation:

  1. Remove the leaves from the mint
  2. Cut the cucumbers and the radish in slices (do not peel cucumbers)
  3. Cut the tomatoes into dice
  4. Cut the onions into small rings
  5. Chop the lettuce
  6. Grill the bread and cut into pieces
  7. Mix the vegetables and add the toasted bread, sumac, olive oil and lemon juice.
  8. Mix the salad

Balila

1 1 1 1 1 1 1 1 1 1 3.26/5 (50 Votes)
Servings: 4 -6 people

Ingredients:

  • 400g of chickpeas
  • 2 cloves of garlic
  • 4 tablespoons of olive oil
  • ½ teaspoon of cumin
  • 1 lemon
  • Salt

Preparation:

  1. Cook chickpeas
  2. Peel and crush the garlic
  3. Add salt to the garlic
  4. Crush a tablespoon of cooked chickpeas and mix with the garlic, cumin and lemon
  5. Add the rest of the cooked chickpeas to the mix
  6. Mix everything.
  7. Add olive oil and salt
  8. Serve hot.

Fried halloumi

1 1 1 1 1 1 1 1 1 1 3.60/5 (47 Votes)
Servings: 4 people

Ingredients:

  • 1 halloumi cheese (250g)
  • 30 ml olive oil
  • 1 tablespoon of oregano
  • 2 small pita breads
  • 3 tomatoes

Preparation:

  1. Dip the cheese in water for 30 minutes.
  2. Cut the cheese into slices.
  3. Put olive oil in a pan and add the sliced halloumi (about 1-2 minutes per side).
  4. Sprinkle with oregano.
  5. Serve hot.

Arnabit

1 1 1 1 1 1 1 1 1 1 3.63/5 (31 Votes)
Servings: 4-6 people

Ingredients:

  • 1 cauliflower
  • 3 cups of water
  • 1 cup of cooking oil
  • ¼ cup of flour
  • Salt

Preparation:

  1. Soak the cauliflower in water for 20 minutes
  2. Detach the bouquet of cauliflower and cut the stems
  3. Put 1 cup of water and the cauliflowers in a saucepan and bring to a boil.
  4. Mix 1 cup of water, flour and salt in a bowl (dough for frying)
  5. Pour and heat the oil in a frying pan
  6. Dip each piece of cauliflower in the dough and fry in pan until golden.
  7. Serve with tarator sauce, garlic or lemon.

Lentil Soup

1 1 1 1 1 1 1 1 1 1 3.13/5 (67 Votes)
Servings: 6 people

Ingredients:

  • 2 cups of red lentils
  • 2 onions
  • 2 carrots (medium)
  • 150g of potatoes
  • 6 cups of water
  • 1 tablespoon of cumin
  • 4 tablespoons of olive oil
  • Sweet pepper
  • Salt


Preparation:

  1. Wash lentils
  2. Cut the carrots into slices
  3. Cut the potatoes into cubes
  4. Peel and cut the onions into thin half-moons
  5. Pour the olive oil in a pan and add the potatoes, carrots and onions. Cook for 5 minutes. Add the lentils, water, salt, cumin and pepper to the pan and cook for 20-25 minutes (cover).
  6. Remove from heat and put the mixture in the blender
  7. Serve with toasted bread and lemon

Tabouleh

1 1 1 1 1 1 1 1 1 1 3.68/5 (77 Votes)
Servings: 4 people

Ingredients:

  • 2 tomatoes (medium)
  • 250g of chopped parsley (or 1 box of Adonis chopped parsley)
  • 2 green onions
  • 1 tablespoon of burghol
  • 2 lemons
  • ½ cup of olive oil
  • Salt

Méthode:

  1. Remove the leaves and chop the mint
  2. Core and cut the tomatoes into small dice
  3. Peel and chop the onions
  4. Mix the tomatoes, mint, parsley, onions and burghol in a bowl
  5. Add lemon juice, salt and olive oil
  6. Mix the dressing with the vegetables
  7. Decorate the salad with romaine lettuce leaves

Chickpeas Fatteh

1 1 1 1 1 1 1 1 1 1 2.67/5 (27 Votes)
Servings: 4 people


Ingredients:

  • 400g of cooked chickpeas (keep the cooking water) 
  • 150g of yogurt 
  • 50g of pine nuts 
  • 4-5 cloves of garlic 
  • 1 grilled pita 
  • 1 tablespoon of clarified butter 
  • 1 teaspoon of red pepper powder 
  • 1 tablespoon of dried mint powder 
  • Salt


Preparation:

  1. Warm the cooked chickpeas in a small amount of cooking water. 
  2. Crumble the grilled pita bread in a bowl. 
  3. Peel and crush the garlic. Add salt. 
  4. Pour the hot chickpeas on the grilled pita bread. Lightly salt. 
  5. Mix the crushed garlic with the yogurt and add the chickpeas.
  6. Sprinkle with dried mint. 
  7. Roast the pine nuts in the clarified butter. 
  8. Sprinkle the chickpeas with pine nuts and red pepper powder





Ejje (Middle Eastern Omelette)

1 1 1 1 1 1 1 1 1 1 3.11/5 (49 Votes)
Servings: 4 people

Ingredients:

  • 8 eggs
  • 1 tablespoon of flour
  • 1 teaspoon of pepper
  • 1 onion
  • 100g of parsley
  • Canola oil
  • Salt

Preparation:

  1. Peel and chop the onion
  2. Beat eggs and add the parsley, onion, flour, salt and pepper
  3. Heat oil in a frying pan
  4. Pour a few tablespoons of the mixture in the skillet and brown each side of the omelet.
  5. To remove excess oil, drain the omelettes on paper towels.
  6. Repeat steps 5 and 6 if desired.

Moujaddara

1 1 1 1 1 1 1 1 1 1 3.10/5 (35 Votes)
Servings: 6 people

Ingredients:

  • 1 cup of brown lentils
  • 100g of rice
  • 3 onions
  • ½ cup of olive oil
  • 15g of "7 spices"
  • Salt

Preparation:

  1. Rinse the lentils and rice
  2. Put the lentils in a saucepan and add water (3 to 4 times their volume in water)
  3. After boil, let the lentils cook for another 20 minutes.
  4. Add the rice
  5. Peel and chop the onions.
  6. Fry the onions in a pan
  7. Add the onions to the pan containing the lentils and rice
  8. Add salt and spices
  9. Once the rice and lentils are fully cooked, put them in a blender.
  10. Serve in individual plates
  11. The moujaddara is served cold accompanied by lemon, tomato salad or coleslaw.

Moudardara

1 1 1 1 1 1 1 1 1 1 2.92/5 (60 Votes)
Serving: 4 people

Ingredients:

  • 250g of green lentils
  • 60g of white rice
  • 2-3 onions
  • 15g of "seven spices"
  • Olive oil
  • Salt

Preparation:

  1. Rinse the lentils and rice
  2. Boil the lentils in four times their volume of water and bring to boil
  3. Add the rice, spices and salt
  4. Cook the lentils and rice for 20 minutes then add the olive oil.
  5. Stir
  6. Remove from heat once the water is completely evaporated
  7. Peel and cut onions into thin half-moons
  8. Pour a little olive oil in a pan and brown the onions
  9. Spread the onions on paper towels to remove excess oil
  10. Put the rice and lentils in a bowl and add the onions on top.

Kibbeh in yogurt

1 1 1 1 1 1 1 1 1 1 3.26/5 (44 Votes)
Servings: 6 people

Ingredients:

  • 18 Adonis kibbeh balls (large)
  • 2 jars of Phoenicia plain yogurt (1.5 kg)
  • 2 tablespoons of cornstarch
  • 2 cloves of garlic
  • ½ bunch of coriander
  • 1 tablespoon of neutral oil
  • 1 teaspoon of dried mint
  • Salt

Preparation:

  1. Peel and de-germ the garlic.
  2. Put the yogurt in a saucepan.
  3. Dissolve the cornstarch in cold water and mix with yogurt.
  4. Bring the yogurt to a boil yogurt (whisk regularly).
  5. Add the kibbeh balls, crushed garlic and dried mint
  6. Simmer for 10 minutes.
  7. Let cool.
  8. Chop the coriander and fry in oil.
  9. Sprinkle the dish with coriander

Sfouf

1 1 1 1 1 1 1 1 1 1 3.01/5 (64 Votes)
Servings: 12 people

Ingredients:

  • 600g of fine wheat semolina
  • 500g of flour
  • 600g of caster sugar
  • 2 teaspoons of anise powder
  • 2 teaspoons of turmeric
  • 2 teaspoons of baking powder
  • 2 teaspoons of tahini
  • 100g of butter
  • 80 ml of milk
  • 20 cl of neutral oil
  • 50 g of pine nuts

Preparation:

  1. Mix the butter and the oil.
  2. Add the flour and semolina and continue to mix.
  3. Add the sugar, anise, turmeric, baking powder and milk.
  4. Mix
  5. Apply thinly the tahini on 2 pie plates (30 cm of diameter each).
  6. Garnish the mold and sprinkle the surface of pine nuts
  7. Let stand for 1 hour
  8. Preheat oven to 180˚ C for 15 minutes
  9. Bake for 25-30 minutes
  10. Remove the Sfouf from the oven when the top is nicely browned.
  11. Let cool and cut into diamond-shaped portions or squares.

Ameh (boiled wheat)

1 1 1 1 1 1 1 1 1 1 2.77/5 (31 Votes)
Servings: 5 people


Ingredients:

  • 1 cup of wheat (with shell)
  • 4 cups of water
  • 2 tbsp. of anise seeds
  • Raisins
  • Walnuts
  • Blanched almonds
  • Pistachios
  • Pine nuts
  • Sugar


Preparation:

  1. Boil wheat in 3 cups of water until almost tender. Continue to cook over low heat.
  2. In a separate small pan, add 1 cup of water and 2 tbsp. of anise seeds. Bring to a boil and add the water (without anise seeds) in the large saucepan containing wheat.
  3. Continue to cook until the wheat becomes tender enough to be eaten.
  4. Serve warm or at room temperature in individual portions
  5. Add sugar, nuts and dried fruits according to each individual taste




Date Jam

1 1 1 1 1 1 1 1 1 1 3.08/5 (40 Votes)
Servings: 4 people


Ingredients:

  • 1 kg of fresh yellow dates
  • 500g of sugar
  • 2 clementines
  • Blanched almonds
  • ½ lemon
  • 1 handful of cloves


Preparation:

  1. Zest the clementines  
  2. Peel the dates and boil in 1L of water for 10 minutes. Once they begin to be tender, remove from heat and let cool. Keep the cooking juices.
  3. Pit the dates by pressing to let the core out (keep the whole fruit ). Replace the stone with an almond and a little bit of Clementine zest. 
  4. In a saucepan incorporate ½ liter of cooking juices , ½ liter of water , sugar and lemon juice . Bring to a boil and continue boiling for 15 minutes.
  5. Add the stuffed dates and cloves and cook briskly, over high heat,  for about 20 minutes. Lower the flame and allow the preparation to thicken.
  6. Once the preparation thickens, turn off the heat and fill in jars. Close the jars and leave overnight.

Meghlé

1 1 1 1 1 1 1 1 1 1 3.07/5 (41 Votes)
Servings: 12 people


Ingredients:

  • 1 cup of rice flour
  • 2 cups of sugar
  • 8 glasses of water
  • 1 tablespoon of caraway powder
  • 1 tablespoon of cinnamon powder
  • ½ tablespoon of anise powder
  • 100g of grated coconut
  • 100g of blanched almonds
  • 100g of peeled pistachios
  • 150g of pine nuts

Preparation:

  1. Soak the grated coconut, almonds, pistachios and pine nuts in cold water and dry with a cloth.
  2. Put the rice flour, caraway, cinnamon, anise, sugar and water in a saucepan and boil. (Stir regularly, bring to a boil)
  3. Cover the pan and simmer for about 10 minutes.
  4. Pour into small individual bowls and let cool.
  5. Refrigerate.
  6. Garnish with grated coconut nuts, pine nuts, pistachios and almonds.

Servings: 12 people

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