Recipezaar: Lebanese,Vegetables recipes

Patzaria Salata (Beet Salad)

Sat, 18 Aug 2001 10:29:55 -0400

-- posted by glitter

Pilafi (Greek Style Rice)

Sat, 18 Aug 2001 10:30:18 -0400

Easy side dish. -- posted by Queen Dragon Mom

Lamb Fricassee

Sat, 18 Aug 2001 10:31:00 -0400

This is an adopted recipe. I tried it out with my family and they love it! It was much simpler to make than I thought it would be with a lamb recipe. Fricassee is pronounced free-cah-seh and it means a stew made with spinach, lemon, eggs and oil. This is a Greek dish. -- posted by V'nut-Beyond Redemption

Lebanese Baked Lamb and Potatoes

Sun, 27 Jan 2002 19:51:55 -0500

This is in response to a request for Lebanese lamb recipes. -- posted by Mirj

Lebanese Adas Bis Silq (Lentil & Swisschard Soup)

Sun, 27 Jan 2002 19:53:46 -0500

Wonderful, satisfying soup. This is a whole meal in itself. Great for lunch or dinner. Do ahead and reheat. The aroma from the garlic and cilantro fills the house and makes you want to dig right in. -- posted by Bergy

Lamb Chops in Wine Sauce (Lebanese recipe)

Sat, 16 Feb 2002 08:02:42 -0500

-- posted by Mille®

Quick Tahini Salad

Thu, 04 Jul 2002 17:39:12 -0400

A very quick and easy Middle Eastern salad that can be made in minutes. Sometimes I add a little cumin to this or sprinkle some cayenne pepper on the top. -- posted by Angela Sara

Donair Meat Sandwiches

Fri, 09 Aug 2002 00:08:44 -0400

These tasty meatloaf Sandwiches are of Middle Eastern origin. Greeks, Turks, and Lebanese all lay claim to it. It has become a popular dish in Canada. -- posted by 1Steve

Spiced Sweet Roasted Red Pepper & feta Hummus

Thu, 29 Aug 2002 16:33:03 -0400

Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store. -- posted by 1Steve

Lebanese Green Bean Stew

Wed, 16 Oct 2002 22:06:41 -0400

-- posted by Dancer^

Tabouli

Sun, 27 Oct 2002 22:01:52 -0500

This recipe is authentically & traditionally Lebanese. Its healthy and lovely to eat on those hot summer days. Best to have it wrapped up in Lettuce leaves than bread. Its so refreshing. No Tabouli salad should contain garlic, peppers, vinegar, mint, scallions or cucumber. Please note the crushed wheat should never overpower the parsley. -- posted by clara Fares

Tabbouleh

Tue, 29 Oct 2002 22:16:28 -0500

A flavorful Lebanese salad full of grains and herbs. Serve with pita breads and other Middle Eastern dishes of your choice. -- posted by Sue L

Lebanese Lentil Soup

Wed, 11 Dec 2002 20:22:07 -0500

Truly, a wonderful soup! -- posted by Miss Annie

Shakshouka

Fri, 18 Apr 2003 20:11:41 -0400

Leshakshek means to shake in Hebrew. This is an egg and tomato dish that would be something different for brunch. Add garlic, basil, the possibilities are endless! Enjoy.. -- posted by Miraklegirl

Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) )

Fri, 09 May 2003 20:04:34 -0400

A meat dish from the Lebanon, syria and Jordan area. -- posted by Missy Wombat

Cold Cucumber Soup - for the Weight Watcher or Diet

Tue, 08 Jul 2003 20:04:57 -0400

. -- posted by Mimi Bobeck

Tabouli (Lebanese Bulghur, Parsley, and Mint Salad)

Mon, 14 Jul 2003 20:05:12 -0400

Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it different". I agree with her wholeheartedly. This doesn't need anything else; just season it well with the salt, pepper, lemon, and olive oil. -- posted by Toby Jermain

Green Beans Lebanese

Tue, 15 Jul 2003 20:08:47 -0400

This is my dad's recipe for green beans. I don't know how authentically Lebanese it is, but he said it was, and this is the way he always fixed them -- posted by Toby Jermain

Moroccan Lentil Salad (Healthy)

Thu, 24 Jul 2003 20:00:04 -0400

Oh, yum, yum...I bought a big bottle of whole cloves at Sam's a while ago and found this recipe to use them. It is fantastic. I pretty much followed it exactly, except for the garlic change. I also added two diced Roma tomatoes. It is very healthy--low fat, with only 2 tsp olive oil!!--and authentic-tasting. -- posted by spatchcock

Tabbouleh With Chickpeas

Sat, 26 Jul 2003 20:04:14 -0400

. -- posted by Mimi Bobeck

Chickpea Soup

Mon, 04 Aug 2003 20:08:23 -0400

. -- posted by Mimi Bobeck

Megaddara (Lentil Lebanese Dish)

Wed, 08 Oct 2003 20:00:05 -0400

This dish is perfect for the poor, but loved by the rich as well. -- posted by ~*Miss Diggy*~

Turnip pickles Lebanese style

Fri, 10 Oct 2003 20:01:17 -0400

In response to a request. These are great with a Falafel and a beer! -- posted by Nat Da Brat

Spinach-Garlic-Edamame Hummus

Thu, 20 Nov 2003 20:00:44 -0500

Whipped this up tonight since we have been a bit vegetable deficient lately. I LOVE hummus, as does my fiancé, so I thought this would be perfect. It turned out really well. This is based on my Lebanese friend's recipe for hummus--she is religious about hummus and tabbouleh, so I know I have the basic recipe down pat!! :-) Be sure to adjust anything you want; it is possible to make hummus more low in fat by reducing the amount of tahini or olive oil you add, and if you hate edamame, then omit it. Just make it up with water, stock, or the liquid from the can of garbanzo beans. IT occurs to me that this would be perfect for St Patrick's Day....it's completely green, with all the spinach and edamame. -- posted by spatchcock

Em Shaat (Middle Eastern Cauliflower Fritters)

Fri, 16 Jan 2004 20:01:13 -0500

A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, I'm not good at keeping measurements* -- posted by chef FIFI

Middle Eastern Baked Kufta

Fri, 13 Feb 2004 19:59:38 -0500

This recipe is quick and easy. Its one of my favorite dishes. Serve with a side of rice and a great salad. 7/12/06 - recipe has been amended. -- posted by chef FIFI

Tabbouleh

Wed, 19 May 2004 20:00:03 -0400

Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :) -- posted by najwa

Lebanese Cucumber Soup

Tue, 20 Jul 2004 19:59:52 -0400

Cool, thick, and refreshing. Great with any Lebanese dish...gyros/shwarma, tabbouleh, stuffed grape leaves, falafel, baba ganouj, hummous, etc...serve with lots of pita. This is basically a no-cook recipe, great for those hot days in the kitchen! Final chill time may vary by personal taste and fridge/temp/etc. -- posted by winkki

Lebanese Herb Salad

Wed, 06 Oct 2004 19:59:48 -0400

I found this on the web and adapted it to make a fabulous salad. I would never have thought of putting cinnamon in a dressing but it really works here. I have sometimes left the mint out and just increased the amount of the two other herbs. -- posted by Sackville

Lebanese Fatoush Salad

Fri, 25 Mar 2005 15:09:48 -0500

Every year my garden is over grown with mint. I'm always looking for new ways to use my fresh garden herbs. This recipe uses fresh mint, parsley and cilantro and is one of our favorite side dishes during the summer. Traditionally, the pita bread is toasted until crisp, crushed by hand, and then sprinkled over the salad before serving. Cooking Light 1998 -- posted by - Carla -

Lebanese Shepherd's Pie

Fri, 29 Apr 2005 16:27:44 -0400

Pine nuts and allspice add middle eastern flair to good ol' shepherd's pie. -- posted by Mercy

Tabbouleh Salad With Nasturtium Flowers

Sat, 11 Jun 2005 21:30:01 -0400

A very refreshing summer salad! For a heartier version, try adding chickpeas and feta cheese! Adapted from Sage Kitchen. You can cut this recipe in half easily. -- posted by Sharon123

Eggplant (Aubergine)-Tahini Dip

Mon, 20 Jun 2005 22:54:39 -0400

A distinctly Middle-Eastern dip known as Baba Ghanouj with a robust flavor of tahini blending with the smoky flavor of eggplant - makes a very inviting, exotically-flavored appetizer. -- posted by eatrealfood

Syrian Olive Pastries

Wed, 20 Jul 2005 06:30:18 -0400

Resembling olive-filled spiral biscuits, these olive pastries make a great salty snack to serve with drinks -- posted by Dropbear

Tabouli

Thu, 21 Jul 2005 18:13:39 -0400

This recipe was given to me by one of my Armenian employees years ago. It differs from other tabouli recipes in that it has no mint and adds chopped black olives. -- posted by Donna Matthews

Black Olives

Thu, 11 Aug 2005 19:54:11 -0400

Once you've brined your own olives you'll never go back. If you are lucky enough to have access to fresh ones do try this recipe. You may find them in Turkish or Greek grocery shops if they don't grow naturally in your area. -- posted by Sackville

Parsley and Sumac Salad

Mon, 15 Aug 2005 21:40:46 -0400

A very easy salad, which is a very common salad in the whole of the middle east. The dressing is optional. -- posted by lemoncurd

Lebanese Vegetable Soup

Mon, 22 Aug 2005 14:53:55 -0400

Quick to make soup with a spicy kick. Another Moosewood recipe. -- posted by Ms*Bindy

Middle-Eastern Meatless Cabbage Rolls

Wed, 31 Aug 2005 16:11:36 -0400

Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook. -- posted by Somogirl

Lebanese Stuffed Zucchini (Koussa Bi Laban)

Mon, 10 Oct 2005 20:33:15 -0400

Stuffed Zucchini with Yogurt Sauce -- posted by Engineer in the Kitchen

Lebanese Eggplants (Messaka'a)

Tue, 11 Oct 2005 14:37:47 -0400

A very tasty vegetarian dish that can also be used as a side dish. It is typically eaten with pita. -- posted by Engineer in the Kitchen

Spinach Stew

Tue, 11 Oct 2005 15:37:42 -0400

A favorite of mine. I grew up eating this and thinking that I should be as strong as Popeye :). If the allspice is too much for you, use half the quantity. -- posted by Engineer in the Kitchen

Green Olives

Sun, 20 Nov 2005 22:22:03 -0500

From a Lebanese book. -- posted by Sackville

Jungle Juice (Cucumber and Tomato Salad)

Sun, 01 Jan 2006 22:23:40 -0500

If you like garlic and into salads, you'll love this. A family favorite at any time of the year. -- posted by Jenny Thetford

Lentils With Spinach and Yoghurt

Mon, 06 Mar 2006 18:20:48 -0500

Delicious side dish to serve as part of an African / middle Eastern dinner. I use the canned italian brown lentils to make it simpler. -- posted by Wendys Kitchen

Tabouli

Tue, 09 May 2006 16:13:13 -0400

Healthy and delicious middle eastern salad. Tabouli is a very simple salad that call for very little ingredients, but amazingly big on flavor.This salad is a delicious companion for everything from barbeques to baked chicken e.t.c.These measurements are to taste and may modified to suit your personal preference. -- posted by chef FIFI

Mohambra

Wed, 24 May 2006 22:46:53 -0400

This is wonderful Lebanese sweet pepper spread presented globally. Served at room temperature with pita wedges. -- posted by Sage

Lentil and Bulgur Pilaf With Green and Yellow Squash

Fri, 26 May 2006 13:21:03 -0400

This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well. -- posted by justcallmetoni

Fattoush (Lebanese Salad)

Tue, 30 May 2006 21:32:29 -0400

This was posted for Zaar World Tour II. -- posted by LMillerRN

Lebanese Green Bean Salad

Sun, 11 Jun 2006 20:55:46 -0400

Posting for World Tour. Light and simple. -- posted by *Parsley*

Almond Tabbouli Salad

Thu, 15 Jun 2006 22:48:32 -0400

Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe. -- posted by Sharon123

Baba Ghanoush (Roasted Eggplant (Aubergine) Dip)

Thu, 24 Aug 2006 19:49:57 -0400

Baba Ghanoush is a dip similar to hummus made from eggplant. I discovered it when I was looking for a recipe to use up leftover eggplant. It's so different and SO good! -- posted by herby

Lebanese Eggplant Jam (Murabba Mhashee Batindshan)

Sun, 03 Sep 2006 21:04:55 -0400

Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours. -- posted by echo echo

Lentil and Spinach Soup

Mon, 04 Sep 2006 12:26:00 -0400

In Lebanon, this soup is called Adas B'Sbaanegh and is prepared as a starter course or mezze. Though I have not yet tried it, the recipe looks quite straight forward with pleasing results. Traditionally, this is prepared with water but you should feel free to use broth. The amount of oil depends on your taste and dietary preferences. Originally found in a very old cookbook produced by Sahadi's a fantastic market in Brooklyn, NY. -- posted by justcallmetoni

Lebanese Salad

Tue, 05 Sep 2006 15:30:58 -0400

Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic. -- posted by echo echo

Lebanese Lentil and Swiss Chard Soup

Wed, 13 Sep 2006 21:33:22 -0400

A simple, fairly quick recipe to enjoy as the nights grow cooler. And as NA*ME Tag gets busier! ;) -- posted by Elmotoo

Lebanese Potatoes With Cilantro (Batata Bi Kizbara)

Tue, 24 Oct 2006 18:56:02 -0400

Fried potatoes with cilantro -- posted by Middle Eastern by Mag

Spiced Green Beans With Tomato & Onions

Sun, 26 Nov 2006 11:03:38 -0500

Middle eastern dish with cinnamon & allspice. Great with roasted meat. Note: You can use 1 packet of sugar subsitute instead of sugar but the editor doesn't like the term packet. -- posted by philip dreger

Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)

Mon, 27 Nov 2006 16:59:46 -0500

A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy -- posted by Chef floWer

Zankou Chicken's Lebanese Garlic Sauce (Copycat)

Tue, 05 Dec 2006 18:10:29 -0500

The BEST garlic sauce on the planet can be found at Zankou's Chicken. Those who know this place know their recipe is a very closely-guarded secret. Serve with a Lebanese (or other Mediterranean) chicken (or beef) dish like Recipe #127262. Also great with chicken or beef shawarma. I lined pita shells with this sauce and loaded them up with chicken, lettuce, tomato and roasted peppers and onions. Just make sure you aren't coming face to face with anyone for the next month or so... WHEW! Garlic! -- posted by Sandi (From CA)

Eggplant (Aubergine) and Feta Casserole

Mon, 15 Jan 2007 20:20:00 -0500

This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first. -- posted by Engrossed

Lebanese Navy Beans With Tomatoes and Onion

Tue, 16 Jan 2007 22:53:45 -0500

I love this dish. It's become a staple for me. Cheap, easy, and yummy. -- posted by sofia12

Lebanese Spinach Pies (Fatayers)

Thu, 18 Jan 2007 12:57:21 -0500

I am about to try this recipe for the first time, but wanted to post it because I searched and searched this site for this recipe. As a child, my family would visit my grandparents in Fall River. Lebanese meat pies and spinach pies still hot from Sam's bakery were our breakfast treat. My sibs and I have been searching for a recipe for ever. I found this one at http://www.lebguide.com/lebanon/lebanese_cuisine/default.asp Note: You can substitute spinach with unchopped purslane leaves. Recipe didn't include servings or time, so I guessed, and will correct the numbers after I've made this. -- posted by Kendra PeloJoaquin

Pickled Turnip (Lift Makbouse)

Wed, 14 Mar 2007 22:39:33 -0400

I found this after I posted a recipe request. From http://www.arabicnews.com/recipes. -- posted by BurtonFanatic

Fattoush - Toasted Bread Salad

Sun, 25 Mar 2007 00:15:04 -0400

Fattoush is a classic Lebanese dish. It is often eaten by itself as a starter or light lunch. Saumac is an essential ingredient. It is a spice that is made from the dried, powdered berries of the sumac tree. It was my first time trying Saumac and I really enjoyed it, next time I would add one more teaspoon of the Saumac. This was used as a side salad for Recipe #218539 . This recipe comes from a book called "The Lebanese Cookbook" by Hussien Dekmak -- posted by Chef floWer

Tabbouleh With Sorrel & Mint

Wed, 28 Mar 2007 19:40:56 -0400

Deliciously different Lebanese salad. -- posted by Mims & Squims

Lebanese Tuna Tahini Salad

Mon, 23 Apr 2007 22:26:32 -0400

I've recently discovered tahini and absolutely love it! In this healther adaptation of tuna salad, tahini replaces mayonnaise as the emulsifier and adds unique flavor along with the Middle Eastern spices. I like to add apples to my tuna salad for a contrasting sweet, tart flavor. -- posted by poo235

Tabbouleh

Sun, 03 Jun 2007 23:12:01 -0400

Tabbouleh Libanaise. An authentic recipe for tabouli salad found on a Lebanese website (DownTownBeirut.com). Authentic tabouli is mostly parsley with very little bulgur at all. -- posted by MathMom.calif

Mixed Salad

Tue, 12 Jun 2007 00:07:11 -0400

A Lebanese salad It is also known as Fattoush. It is often made without the lettuce and garlic. -- posted by luvinlif2k

Lebanese Potato Salad

Tue, 12 Jun 2007 00:07:16 -0400

No eggs and no mayo ... this won't spoil at your potluck! This is also known as Salatit el Bataata. Posted for Zaar World Tour 3 -- posted by luvinlif2k

Cilantro Potatoes

Mon, 24 Sep 2007 22:39:30 -0400

you can easily impress your friends with this very delicious and quick recipe,can be a side dish or a quick spicy dinner. it is a very old recipe in Beirut, my hometown. Enjoy -- posted by Lama Lawand

Garlic Zucchini Appetizer (Mutabbal Koosa)

Mon, 08 Oct 2007 02:12:09 -0400

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Syria and Lebanon regions. -- posted by Engrossed

Grandma's Lebanese Chili

Mon, 29 Oct 2007 23:50:33 -0400

This is a chili with curry that was brought to our preliminary chili cook-off in October 2007 by member Bruce Kravitz. The photo was taken post-devouring at the potluck. -- posted by Vegetarian Network Of Austin Vegan Cookbook

Armenian Lentil Patties

Tue, 13 Nov 2007 02:29:40 -0500

From: "The Bean Cookbook" by Norma S. Upson. -- posted by Engrossed

Sito's Lebanese Cabbage Salad

Tue, 27 Nov 2007 19:23:11 -0500

Salty and lemony and low-cal and very good for you! From the December 2007 issue of Cottage Living. Prettiest with red and white cabbage, but you could use one or the other as I've noticed that "small" heads of cabbage are hard to find. One medium head of either cabbage will work too. You might want to let the flavors mix in the fridge overnight, but the recipe didn't call for it:D Really great for a picnic! -- posted by Kumquat the Cat's friend

Swiss Chard and Lentil Soup With Lemon Juice

Mon, 07 Jan 2008 16:27:49 -0500

Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein. -- posted by Gypsy Queen Cuisine

Fattoush- Feta Cheese & Romaine Salad

Sat, 12 Jan 2008 02:45:09 -0500

Delicious filling salad, full of flavour. Works very nicely for lunch. Took the recipe from my husband as he used to work in an Arabic restaurant as an assistant chef. Handy! -- posted by Ymn's girl

Fattoush Bread Salad With Hummus

Sat, 09 Feb 2008 01:28:36 -0500

This is a Lebanese style bread salad, like the Italian panzanella salad. As expected, the Middle Eastern style to this salad used toasted pita and hummus. This quick and easy recipe can from the Student's Go Vegan Cookbook. -- posted by Kozmic Blues

Shorbat Adas(Middle Eastern Lentil Soup)

Fri, 22 Feb 2008 20:49:10 -0500

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 on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas. -- posted by chef FIFI

Al Kabsa - Ancient Arabian Chicken and Fragrant Rice

Tue, 04 Mar 2008 01:27:35 -0500

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 dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159 -- posted by French Tart

Lubieh and Lamb Stew

Fri, 21 Mar 2008 01:03:28 -0400

This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna. -- posted by Chef Kate

Classic Tabbouleh

Mon, 07 Apr 2008 14:36:00 -0400

From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT! -- posted by Kozmic Blues

Boiled Potatoes With Ground Meat

Mon, 19 May 2008 01:37:46 -0400

Very simple recipe. Easy to prepare and perfect for when you don't have much time to cook. -- posted by Viviane M

Baba-Ganouj ( Baba Ghanoush / Baba Gannoujh )

Mon, 04 Aug 2008 21:48:26 -0400

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. -- posted by Sephardi Kitchen

Taboule

Mon, 25 Aug 2008 23:02:40 -0400

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. -- posted by Mami Janine

Grandma's Lebanese Green Beans

Tue, 09 Dec 2008 22:44:00 -0500

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 sauce. I recommend pilaf or mujadarrah. -- posted by Aram

Lebanese Tomato Salsa (Banadurah Harrah)

Wed, 07 Jan 2009 18:40:49 -0500

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

Eggplant and Pomegranate Stew (With Beef or Lamb)

Sun, 15 Mar 2009 00:25:44 -0400

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 the ground lamb and the recipe will still be outstanding! -- posted by Aisha al Saieed

Jerusalem Salad (Salata Kudsiyeh)

Mon, 23 Mar 2009 15:02:44 -0400

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. -- posted by blucoat

Tortma Stew - My Little Twist on a Traditional Arabic Meal

Sun, 29 Mar 2009 20:28:44 -0400

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 using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses. -- posted by Cookie Jarvis

How to Prepare Fresh Okra Before Cooking

Mon, 20 Apr 2009 00:02:15 -0400

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 Mallos -- posted by UmmBinat

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

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. -- posted by blucoat

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

Sat, 23 May 2009 18:14:10 -0400

This recipe comes from the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

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

Sat, 23 May 2009 18:16:45 -0400

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. -- posted by Sydney Mike

Dead Sea Babaganoush

Tue, 26 May 2009 00:52:00 -0400

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 http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah! -- posted by Renee in Yerushalayim

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

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 stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth

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

Mon, 29 Jun 2009 11:18:19 -0400

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 "Sirens Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving. -- posted by blucoat

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Mon, 17 Aug 2009 13:31:04 -0400

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 temperature but you could eat it hot if you like. -- posted by Um Safia

Awesome Low-Cal Low-Fat Tabouli Salad

Thu, 07 Jan 2010 01:01:17 -0500

A tangy viniagrette makes this parsley, tomato, and tiny pasta salad simply scrumptious! -- posted by kittyroara

Lebanese/Syrian Bazella

Tue, 19 Jan 2010 17:31:20 -0500

After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared. -- posted by Mustafa's Cook