Recipezaar: Lebanese,Main Dish recipes

Chicken with Lemon

Wed, 08 Aug 2001 18:33:58 -0400

-- posted by V'nut-Beyond Redemption

Avgolemono Soup (Chicken Soup)

Sat, 11 Aug 2001 13:42:07 -0400

-- posted by Queen Dragon Mom

Kremithosoupa (Onion Soup)

Sun, 12 Aug 2001 09:25:55 -0400

-- posted by Nat Da Brat

Fasolatha (Greek Bean Soup)

Sun, 12 Aug 2001 09:25:57 -0400

The Fasolatha (bean soup) Festival, originated in Florina, Macedonia, Greece, and is now a major cultural event in many Greek communities across the world. In the Northern hemisphere, the religious festival is traditionally observed near the start of winter - on St. Nicholas Day (during his lifetime he was known for giving sustenance to the poor). Food is a major part of the festival. Apart from Fasolatha (bean soup), Olives, Renga (smoked herring) freshly baked Florinian Bread (Pogatsa) Gyros, Souvlaki, Kebabs, and Loukoumathes (honey cinnamon - soaked donuts) are also served. Fasolatha is one of the heartiest dishes on the Greek vegetarian table, and a Lenten mainstay. -- posted by Molly53

Avgolemono Sauce

Sun, 12 Aug 2001 09:26:01 -0400

Adopted! Goes with the already posted "Avgolemono Soup (Chicken Soup)" recipe. As Cookgirl says, an onion? I don't know what the intent of the original poster was, but I don't use any onion. Thanks, CG, for bringing it to my attention! -- posted by Queen Dragon Mom

Loutzoukaxia (Different Lentil Recipe)

Sun, 12 Aug 2001 09:26:05 -0400

-- posted by Queen Dragon Mom

Soupa Nisiotiki (Island Soup)

Sun, 12 Aug 2001 09:26:15 -0400

-- posted by Queen Dragon Mom

Marinated Octopus

Sun, 12 Aug 2001 17:46:48 -0400

This is an adopted recipe and should be made with larger, older, not itty bitty baby octopus. The flavour of vinegar and lemon here are strong and not to everyone's taste. If you are fond of tako sashimi, this is not for you. But if Mediterranean fish salads are your thing, this is authentic. -- posted by rangapeach

Dolmathes (Stuffed grape leaves)

Sun, 12 Aug 2001 17:46:51 -0400

-- posted by Queen Dragon Mom

Bifteki

Sun, 12 Aug 2001 17:46:53 -0400

-- posted by Queen Dragon Mom

Giavourlakia Avgolemono (Lamb and Rice Meatballs)

Sat, 18 Aug 2001 10:28:53 -0400

-- posted by truebrit

Choban Salatasi (Turkish "Shepherd's" Salad)

Sat, 18 Aug 2001 10:29:25 -0400

-- posted by BonnieZ

Chicken Okra

Sat, 18 Aug 2001 10:29:31 -0400

-- posted by Liara

Salata Marouli (Romaine Lettuce Salad)

Sat, 18 Aug 2001 10:29:34 -0400

-- posted by Jellyqueen

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

Mom's Shawerma(شاورما)

Mon, 29 Oct 2001 16:52:49 -0500

Before I got married, I had this for lunch every single day (Mom made it for me!) -- posted by najwa

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

Kafta Snoober (Lamb Burgers with Pine Nuts)

Sat, 16 Feb 2002 08:01:44 -0500

A very nice change from your usual burgers -- posted by Mille®

Lamb Chops in Wine Sauce (Lebanese recipe)

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

-- posted by Mille®

Mom's to die for BBQ Chicken

Mon, 22 Apr 2002 16:47:57 -0400

Everyone who has ever tasted this loved it!! I actually use expired buttermilk, because it just tastes better. Marinating time is not included. -- posted by najwa

Lebanese Kibbeh in a Tray

Sun, 28 Apr 2002 18:28:44 -0400

Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves. Its traditional preparation is dramatic. It requires a stone mortar and a heavy pestle called the jorn and modaqqa. The meat is pounded with rhythmic motions until it is smooth and pasty. All the neighborhood knows the sound of kibbeh in the making. -- posted by 1Steve

Parmesan Crusted Chicken with Yoghurt Dressing

Wed, 08 May 2002 16:42:11 -0400

Great for dinner parties, easy but impressive. -- posted by Sueie

Crispy Pita Pizzas with Olives and Sun-Dried Tomatoes

Fri, 14 Jun 2002 18:52:18 -0400

I discovered pita bread at a new store here, and totally fell in love with it! After trying a few recipes on Zaar and posting a request on the message boards, I decided to make an attempt at originality, and came up with this for lunch today. Even if I do say so myself, it's reallllly yum :-) Try it, you won't be disappointed! -- posted by Anu

Low Fat Chicken Kabobs

Tue, 02 Jul 2002 20:46:21 -0400

This is a great way to prepare chicken, it tastes great and it's good for you. A good alternative to typical barbecue food. -- posted by Chef Zenia =)

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

Lebanese Chicken

Tue, 16 Jul 2002 22:53:51 -0400

Fast and easy dish to make on a weekend night after working all day. -- posted by Karen From Colorado

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

Lebanese Green Bean Stew

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

-- posted by Dancer^

Lebanese Lentil Soup

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

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

Tabbouleh

Fri, 03 Jan 2003 20:01:28 -0500

The great Middle Eastern standby which is easy to make for potlucks, picnics...anything. The amounts of bulgur, tomato and parsley are highly debatable. I prefer not to use mint but that's just me. Pick the tastiest tomatoes you can find - this is not a recipe for insipid supermarket tomatoes. Ditto for the olive oil. -- posted by Missy Wombat

Lebanese Meatballs

Tue, 04 Mar 2003 20:07:27 -0500

This is great served over rice or wheat pilaf. -- posted by The Range Rover

Lebanese Lamb and Rice

Fri, 07 Mar 2003 20:01:57 -0500

I got this recipe from a Jordanian friend of mine. The rice mixture(without the lamb and after it has been cooked) can also be stuffed into baking hens before baking. It's delicious served with Pita bread, hummus and Mediteranian olives. -- posted by L. Duch

Green Beans with Lamb (Lubea fe lahem)

Mon, 30 Jun 2003 20:09:05 -0400

A passed-down family recipe. Serve over my Orzo Pilaf, or rice. Add some hummus and taboleh, and bring on the belly dancers! -- posted by Lightly Toasted

Shish Taouk - Lebanese Chicken Skewers

Thu, 03 Jul 2003 20:03:37 -0400

This is an adopted recipe that I selected because it so closely matches my tastes. I do not intend to alter the recipe as it has so many favorable reviews. Once I prepare it, I may annotate the directions based on my experience. -- posted by justcallmetoni

Cold Cucumber Soup - for the Weight Watcher or Diet

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

. -- posted by Mimi Bobeck

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

Stuffed Grape Leaves

Fri, 08 Aug 2003 20:05:13 -0400

This recipe came from my grandfather, he was 100% Lebanese. I have a Lebanese reunion every year and this is what I make and it's the first to go. I serve it with my home made garlic sauce and Lebanese bread YUM! -- posted by Cheryl Marie

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*~

Arabic Chicken With Lemon & Thyme

Fri, 05 Dec 2003 20:02:11 -0500

Our favorite recipe from our favorite Syrian-Lebanese cookbook, "Foods from Biblical Lands."The actual name is Djaj ma' limoon wa za' tar, but the kids call it "Arabic Chicken" and ask for it frequently. Save the leftover cooking juices to put over rice, potatoes, etc. (Actually, we use the marinade on potatoes, zukes, green beans..whatever we have and can throw in the oven). It's one of my standard potluck dishes and always gets raves (I use smaller chunks of chicken when cooking and then layer it over a 9x13 pan of rice pilaf for an easy self-serve dish). Also works to use packages of boneless, skinless chicken breasts (be careful not to overcook!). I've even been pressed for time and not broiled it and liked it just as much, or used it as marinade for grilled chicken...hard to mess this one up! -- posted by winkki

Lebanese Lentil/Rice Pilaf With Blackened Onions

Sat, 13 Dec 2003 20:01:24 -0500

This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. -- posted by Chef Kate

Kibbee Sineea (Baked Spiced Kibbee)

Mon, 09 Feb 2004 19:59:42 -0500

Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid -- posted by Lightly Toasted

Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee)

Mon, 09 Feb 2004 19:59:43 -0500

My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her! Prep time includes time to allow eggplant "sweat" or drain. -- posted by Lightly Toasted

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

Savoury Lamb Mince (With Pomegranate Molasses)

Wed, 17 Mar 2004 19:59:55 -0500

Our son gave us a bottle of pomegranate molasses. I found this recipe while looking for ways to use it. It is really tasty, but a bit on the dry side. We used the baba ganouj as a sauce, and that worked really well. -- posted by JustJanS

Jordanian Chicken Wraps

Tue, 24 Aug 2004 19:58:04 -0400

A Jordanian friend of mine introduced me to these flavorful and satisfying wraps several years ago. My husband and I love these! They make a great meal, at home, or on the road. The proportions of spices are approximate... it's a rich yellow with red speckled look and aromatic smell that you should go for. You can eat them hot, or better, at just above room temperature. This is not a quick recipe. It's best if you can work on it throughout the day. I'd love to know the real name for this or better instructions if anyone knows them. -- posted by Frau Frau

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

Excite Me Tonight! Chicken!

Thu, 23 Jun 2005 16:47:32 -0400

Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup. -- posted by NcMysteryShopper

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

Moussaka

Mon, 10 Oct 2005 18:48:33 -0400

A splendid meal in itself, this dish is a favorite throughout the Middle East. Numerous variations exist. Moussaka makes an attractive party or family dish served with salad and yogurt. It can also be cooked in small individual bowls, the layers repeated in exactly the same way. -- posted by mensan98th

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

Mujadrah - Lentils and Rice

Tue, 18 Oct 2005 15:13:03 -0400

This is my family's take on a wonderful comfort food. -- posted by Athena484

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

Lebanese Chicken and Rice (Djaj Mah Ruz)

Tue, 06 Jun 2006 14:12:37 -0400

Back in my college days, I had (and still have) a Lebanese friend, whose mother would often invite me to dinner with their family. This dish was one of my favorites, and it took me a long time to find this recipe. This is just about as good as I remember. -- posted by Alan in SW Florida

Lebanese Marinated Chicken

Thu, 15 Jun 2006 23:29:23 -0400

This recipe is all about the marinade. Cook the chicken as you desire - grill, broil, quick fry ... it's up to you. Marinating time = prep time. Posted for ZWT 2006 - African/Middle Eastern region -- posted by SusieQusie

Lebanese Chicken Stew

Wed, 13 Sep 2006 20:23:26 -0400

This dish is sweet and peppery, delicious served with basic pilaf. The original recipe called for whole quail, yet they are hard to come by!! So here it is with chicken. I have only made this with fillets, but chicken pieces with bones would work equally well, even better perhaps. -- posted by kodi_inoz

Turkey Kibbeh

Sun, 05 Nov 2006 13:25:35 -0500

Kibbeh is a traditional Lebanese dish typically made of ground lamb, bulgar, pinenuts and spices. Prerpared in trays orindividual servings, kibbeh balls, it is baked or fried. In this remake lean ground turkey replaces lamb and zucchini helps keep the mix moist. I have not tried this yet but plan to soon. For those on WW Core, the pine nuts are 5 points for 1/4 cup or 1 pont per serving. -- posted by justcallmetoni

Lebanese Bean Stew

Thu, 16 Nov 2006 17:10:23 -0500

One of my favorite dishes. It is traditionally eaten with cooked white rice, but equally delicious with some corn chips. -- posted by Engineer in the Kitchen

Tasty BBQ Chicken in a Lebanese Roll

Fri, 01 Dec 2006 14:07:14 -0500

This is a lovely BBQ recipe. Fun to sit outside and make yourself. Recipe does not include time to marinade. -- posted by Jewelies

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 Olive Pizza

Sun, 28 Jan 2007 23:32:32 -0500

OK I'm sure they don't eat these in Lebanon, but it does use Lebanese bread and is a quick way to cook a light pizza for one or two. -- posted by Peter J

Kibbee Nayyee

Tue, 20 Mar 2007 21:26:07 -0400

gourmet authentic raw kibbee -- posted by lorenzz

Shish Taouk Toum - Grilled / BBQ Chicken With Garlic Sauce

Sat, 24 Mar 2007 14:02:14 -0400

This is a chicken on a skewers recipe with Lebanese flavours. The whole family enjoyed this dish, even three year old Little Miss (DD). The only change I would make is I would make less of the Toum (Garlic Sauce) as it was way too much for our family and I dont know how to divided the quantity as its impossible to half an egg. (Any suggestions)? I used Chicken thighs instead of breast, Egg Replacer to substitute the egg and I would recommend to marinate overnight. We served it with Recipe #218542 . This recipe comes from a book called 'The Lebanese Cookbook' by Hussien Dekmak - Passive work time does not include marinated time -- posted by Chef floWer

Lebanese Mjadra - Lentil & Rice Lettuce Cups

Thu, 17 May 2007 23:53:41 -0400

These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein. -- posted by **Jubes**

Lebanese Falafel

Thu, 17 May 2007 23:56:05 -0400

A Lebanese version of falafel. Vegetarian and if a gluten free diet is followed substitute the flour for a gluten free blend. Posted for Zaar world tour. Fava beans are also kown as broad beans. Note- time to cook does not include overnight soaking od the dried fava beans. -- posted by **Jubes**

Ma'aloubeh

Mon, 28 May 2007 21:14:07 -0400

This is a Lebanese dish. I like it cuz it pretty much has everything in it and it's very flavorful. It seems like a lot of work but it's really worth the time and effort. -- posted by Me chef

Lebanese Lentils (Mujadara)

Thu, 07 Jun 2007 23:03:17 -0400

I grew up eating this- usually every Friday, because my family doesn't eat meat on Fridays. Its so good, I personally consider it comfort food. Its healthy, simple, and full of fiber! I often eat leftovers in a sandwich with veggies. Goes well with olives, pita bread, raw onion, celery, carrots, lettuce. -- posted by Helen Ganim

Lebanese Lamb Meatballs

Sat, 09 Jun 2007 22:43:03 -0400

An everyday ingredient, ground lamb, is transformed into a tasty Middle Eastern dish in this simple but effective recipe. Very nice in pita bread with hummus. -- posted by English_Rose

Kafta (Meatball Shish Kabobs)

Thu, 05 Jul 2007 11:18:30 -0400

Found this on another site...purported to be authentic Lebanese cuisine. We think it's great! -- posted by Kaarin

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

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

Lebanese Style Vegetable Ragout

Wed, 07 Nov 2007 02:03:08 -0500

This is from 365 Ways to Cook Vegetarian. Serve with bulgur or couscous. I have not made this yet and yes, that does seem like a lot of garlic to me. Adjust to your own tastes. -- posted by dicentra

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

Dajaj Bil Couscous

Mon, 31 Mar 2008 00:06:34 -0400

A delicious Syrian dish, be sure not to use Moroccan-style couscous, use the Lebanese or Israeli variety (which is larger). Serve with mishmishiyah (I will post the recipe soon). -- posted by Habibi

Easy Meat Shwarma

Wed, 09 Apr 2008 18:34:11 -0400

This is a wonderful recipe, I adapted it from Lebanease Cuisine. Pop the meat in the freezer to make it easy to slice. I usually get 20-24 thin slices from 1/2 lb of meat. Serve it with hummus (chickpea dip), baba ghanoush (eggplant dip), dice tomatoes, pita, and good red wine, and you will have a wonderful meal. -- posted by Engineer in the Kitchen

Sfiha (Arab Pizza)

Fri, 11 Apr 2008 00:39:52 -0400

These delicious, exotic pizzas are traditional in Lebanon and Syria. They make perfect appetizers or entrees. -- posted by Habibi

Farrouj Meshwi - Lebanese Garlic Chicken

Tue, 23 Sep 2008 14:05:07 -0400

If you like garlic then you will probably love this chicken! This is a really simple way to cook chicken but it's really flavoursome & the chicken is moist & tender. You can use any pieces of chicken for this recipe in place of the whole chicken. In summer this is great on the BBQ. 'Farrouj' means male chicken in Arabic - they are said to be tastier than the hens but you can use any chocken with great results! Time to make doesn't include the 3 hours in the fridge. -- posted by Um Safia

Falafel Loaf

Tue, 06 Jan 2009 02:19:41 -0500

I got the basics of this recipe from a box of Mid East brand of Falafel Mix and added to it. IT DRY, BUT QUITE SPICY,so make UM LAYLA'S YOGURT SAUCE #246116 TO GO WITH IT. -- posted by larry #2

Lebanese Stew With Rice

Thu, 08 Jan 2009 23:23:22 -0500

I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp. -- posted by Cassie T

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

Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken

Mon, 16 Mar 2009 19:50:44 -0400

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments! -- posted by ChandraSoleil

Cousa Mashi - Arabic Stuffed Zucchini

Sun, 29 Mar 2009 20:26:44 -0400

Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices. -- posted by Cookie Jarvis

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

Roast Rack of Lamb With Lemon-Mint Salsa Verde

Sun, 17 May 2009 21:06:19 -0400

From Fine Cooking. Plan ahead because the lamb needs to marinate for at least 8 hours. Suggested pairings: roasted garlic mashed potatoes and a side of bright greens. -- posted by Gabri

Fatit Hummus (Chickpea Casserole)

Tue, 26 May 2009 02:03:39 -0400

This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do. -- posted by Maya's Mama

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

Nigella's Za'atar Chicken

Tue, 23 Jun 2009 16:24:32 -0400

This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad. -- posted by blucoat

Dolma (Stuffed Grape Leaves), Iraqi-Style

Mon, 06 Jul 2009 16:14:28 -0400

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years. -- posted by AngieInMichigan

Freekeh (Roasted Green Wheat) With Chicken - a Traditional Arab

Mon, 12 Oct 2009 18:13:10 -0400

Freekeh cooked into a pilaf and served with boiled and broiled chicken is a typical Arab dish served when guests come over. It is served on a platter, topped with the chicken, roasted almonds and pine nuts, and a yogurt salad and/or lemony salad on the side. Freekeh is pre-roasted so don't be surprised when the soaking water turns ashy in color. -- posted by Cookie Jarvis

Shish Tawook

Thu, 26 Nov 2009 02:29:44 -0500

This is my favorite recipe for grilled chicken on skewers. -- posted by Me chef

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval

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