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Montreal Region

Sauvé: (514) 382-8606
Laval: (450) 978-2333
Place Vertu: (514) 904-6789
Des Sources: (514) 685-5050
Brossard: (450) 656-9595
Downtown Montreal: (514) 933-4747

 
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Appetizers

Cucumber and yogurt salad

1 1 1 1 1 1 1 1 1 1 3.24/5 (87 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 2.81/5 (69 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 2.91/5 (87 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 3.00/5 (86 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 3.58/5 (44 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 3.14/5 (66 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
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