How to Make the Cilantro Garlic Mixture of the Lebanese Cuisine

  • on July 23, 2018
Cilantro in Garlic Mixture

A Faithful Companion of the Lebanese Cuisine

The Kezebra bil-Toum


Both the garlic and the cilantro are strong flavor-boosters when cooked. We bring them together in this particular sauteed mixture that results in a succulent citrus-flavored enhancer of many of our dishes. If you are a regular of my blog, you must have encountered it already and tried it. I believe it’s time to make it handy with a page by its own for you to refer to at ease… or print it out.

Among the dishes using the Cilantro Garlic Mixture: Our Golden Crispy Potatoes, the Spinach Stew with Minced Beef n’ Pine Nuts, the Vegetarian Fish Kibbeh,  the Mloukhieh, the Spicy Fish of Beirut: Samkeh Harra Beirutiye,  the Spicy Northern Fish: Samkeh Harra Trabelsieh and so on.


Highly nutritious with very low calorie, the Garlic is the strongest natural Antibiotic known to date, a booster of energy and OF the immune system, and an antioxidant of heavy metals… among other great health properties:


The Cilantro is not less powerful with its health and healing properties.  It’s a powerful active Antioxidant that targets heavy toxic metals in your body, relieves stress, boost your mood, and supports the health of your heart, eye, and bones, among other values:




The stems of the cilantro are edible and carry the same health benefits of the leafs, if not more. I take advantage of that fact. I chop the leafs roughly and keep going down chopping thinly up to half the stems. These turn tender when cooked and they combine all too well with the mixture.

The Recipe here is for one portion. I often have 6-10 portions stored in the freezer and ready to be incorporated in the preparation. Since they freeze well and can last up to three good months, this practice saves me time in the kitchen.  If you are up to follow my advice here, use a food processor to chop and mix.

5 from 1 vote

The Garlic and Cilantro Mixture of the Lebanese Cuisine

Cuisine Lebanese
Keyword Cilantro, Cooking Mixture, Culinary Herb Mixture, Garlic, Garlic Cilantro Mixture, Staple
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 portion


  • 1/2 bouquet Fresh cilantro washed
  • 5 cloves Garlic peeled
  • 1 dash Salt
  • Oil If you are pounding the garlic by hand. Discard if you are using a food processor.


  1. Chop the cilantro leafs roughly and half the stems thinly. Discard the remaining.

    Drop the garlic cloves in the pounding (grinder) bowl, sprinkle a dash of salt and few drops of oil (not more than 1/2 tsp). Pound the garlic into a creamy texture.

  2. Warm a non-stick frying pan, and drop in the cilantro and the garlic. Saute non-stop for 15 minutes for the cilantro to wither. 


  1. Set aside to use in the dish you are preparing. 

    To store for future cooking: Once the mixture has cooled, divide it in small zip-lock bags, 1 tablespoon per bag, and store them in the freezer.

We love when you share 🙂


  • This what I do as well. If you learnt from your mom then mine and yours must have been of the same generation. I had to convince mine to use the food processor when I started cooking with her. Those were the days. I’ve seen your recipes and they are really very close to ours. BTW I use the coriander/garlic mix with the Mulukhie and Bemiyeh etc..of course with lemon additionally. I also add it to chicken after I roast them on all sides and finish their cooking, along with some lemon as well, plus some rice and noodles on the side which I mix with the same coriander and garlic after cooking it. Just wanted to share.

    Chadia Andraos July 23, 2018 10:51 pm Reply

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