The Ultimate Lebanese Ramen Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Royal Decree
This recipe was curated by our editorial team. We highly encourage community feedback and your own culinary discretion!
Did You Know?
Historical Tidbit
Ramen was originally imported to Japan from China, while Lebanese cuisine has always loved slow-cooked spiced lamb.
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The Golden Rule
"Never let the tahini boil aggressively, or it will split and separate into an oily mess."
Ingredients
17 items required
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Chef's Notes
Do not skip toasting the pine nuts; that little crunch is the crown jewel of this fusion masterpiece.
Pro Tip
Whisk the tahini with a splash of warm broth before adding it to the pot to prevent any unwanted clumping.
Kitchen Catastrophe Warning
Dropping the entire pot of boiling spiced broth while trying to dramatically show off your noodle-stirring technique to an empty kitchen.
The Jester's Corner
Royal Court Comedy
Why did the ramen noodle go to Beirut? To get a little culture and avoid becoming a cheap college stereotype!
The Culinary Science
Sesame tahini contains natural emulsifiers called lecithins, which help bind the fat and water in the broth into a silky, cohesive soup.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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