lebanese and vegetables

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Recipes

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Posted by Um Safia  

Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room... MORE»

Recipe #385889

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World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

(2 reviews) Posted by blucoat  

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe -... MORE»

Recipe #379639

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Lamb and Okra (Bamyeh) over Rice

Posted by Ayah Elisabeth  

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the... MORE»

Recipe #374823

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Dead Sea Babaganoush

(4 reviews) Posted by Renee in Yerushalayim  

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site... MORE»

Recipe #374306

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Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East)

Posted by Sydney Mike  

This recipe combo was found more or less intact in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include time needed for dough to rise. MORE»

Recipe #374003

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Thum -- Garlic Sauce (Lebanon -- Middle East)

Posted by Sydney Mike  

This recipe comes from the 2002 cookbook, Mediterranean Street Food. MORE»

Recipe #373997

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Mideast Minestrone Soup (Shurbat Al-Khudar)

Posted by blucoat  

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. MORE»

Recipe #367517

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How to Prepare Fresh Okra Before Cooking

(1 reviews) Posted by UmmBinat  

This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Included also are instructions on how to freeze fresh okra for later use. It's taken from The Complete Middle East Cookbook by Tess... MORE»

Recipe #366751

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Tortma Stew - My Little Twist on a Traditional Arabic Meal

Posted by Cookie Jarvis  

My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate... MORE»

Recipe #363429

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Jerusalem Salad (Salata Kudsiyeh)

(1 reviews) Posted by blucoat  

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices. MORE»

Recipe #362484

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Eggplant and Pomegranate Stew (With Beef or Lamb)

Posted by Aisha al Saieed  

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for... MORE»

Recipe #360910

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Lebanese Tomato Salsa (Banadurah Harrah)

Posted by English_Rose  

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread. MORE»

Recipe #347862

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Grandma's Lebanese Green Beans

Posted by Aram  

Lebanese-style green beans were always part of the family dinner table at my grandparents' house. In my opinion, they are a quintessential vegetarian comfort food. They are best served along side something that can sop up the delicious garlicky... MORE»

Recipe #342754

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Taboule

Posted by Mami Janine  

This salad tasted very good if made an hour or so before serving. For best taste use only fresh parsley. It's flavor is tart so add the lime juice a bit at a time to suit your taste. I like to fill lettuce leaves with it and roll them up like a taco. MORE»

Recipe #321168

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Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh )

(1 reviews) Posted by Sephardi Kitchen  

This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor. MORE»

Recipe #317311

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Boiled Potatoes With Ground Meat

Posted by *Babyblue  

Very simple recipe. Easy to prepare and perfect for when you don't have much time to cook. MORE»

Recipe #304192

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Classic Tabbouleh

(2 reviews) Posted by Kozmic Blues  

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT! MORE»

Recipe #296811

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Lubieh and Lamb Stew

Posted by Chef Kate  

This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna. MORE»

Recipe #293236

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Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

(1 reviews) Posted by French Tart  

This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and... MORE»

Recipe #290003

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Shorbat Adas(Middle Eastern Lentil Soup)

(6 reviews) Posted by chef FIFI  

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon... MORE»

Recipe #287666

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