Recipezaar: Lebanese recipes

Lebanese Thyme Bread

Sat, 09 Jun 2007 22:36:21 -0400

Enjoy a Middle Eastern snack with this recipe for a tasty flat bread, flavoured with thyme and sesame seeds. -- posted by English_Rose

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

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

Lebanese Lemonade

Fri, 15 Jun 2007 22:09:00 -0400

A refreshing summer twist on lemonade that everyone loves. I got his from a cookbook I love "From the Tables of Lebanon" by Dalal Holmin &Maher Abbas. I have however taken a shortcut to make this and it is very good both ways. It is definitely worth tracking down Orange Blossom Water for this drink, it makes it unique. This may be on the sweet side for some, so consider using less sugar until you taste it. -- posted by Kristianne

Lebanese Chicken

Mon, 25 Jun 2007 22:53:37 -0400

Tired of the same old chicken dishes? This one is not too exotic, so easy to make, and uses ingreadients you probably already have on hand! Prep the night before & toss in the oven for an instant meal! Note: cook time includes marinating overnight -- posted by Mims & Squims

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

Sfoof Semolina and Turmeric Cake

Wed, 19 Sep 2007 20:37:43 -0400

This cake has density to it, it can be served vegan by substituting extra virgin olive oil for butter and water for milk, it will taste just as good. Traditionally its cut in small squares and each square has a pine nut or blanched almond, I've served it with toasted sesame seeds when I wanted Sfoof and was out of pine nuts and almonds. You can omit the anise, however the flavor adds a little sweetness and takes it to another level. I absolutely love this cake and I hope you will too! Sfoof is great served with tea or coffee for breakfast. -- posted by Gypsy Queen Cuisine

Middle Eastern Arais Bread Stuffed With Spiced Ground Meat

Wed, 19 Sep 2007 21:25:22 -0400

Lebanese restaurants serve these cut in wedges as appetizers. Use a thin type of Arab or pita bread with a pouch. -- posted by Olga Drozd

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

Middle Eastern Raisin Rice

Mon, 08 Oct 2007 22:43:41 -0400

A twist on a Middle East recipe with a splash of Afghan and Central Asia. -- posted by Sahtein

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

Shanklish Salad

Wed, 31 Oct 2007 22:55:48 -0400

Recipe from Andrew McConnell of Circa, The Prince, Melbourne. Shanklish is a Syrian or Lebanese cheese made from goats or cows milk, formed into orange-sized balls and coated with the tangy spice mixture zaatar. Both are available from Middle Eastern grocers. Alternatively, use Bulgarian feta sprinkled with zaatar. -- posted by AmandaInOz

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

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

Curry Currant Hummus

Thu, 27 Dec 2007 02:49:42 -0500

This is such a fantastic spin on traditional hummus. Try to make this several hours in advance if possible, the flavors will be much brighter and the currents will soften. Serve this with tortilla chips or pita bread. Add more garlic if you wish - Enjoy! -- posted by Canadian Cookie

Smokey Chili Lime Hummus

Fri, 28 Dec 2007 19:05:43 -0500

South West meets Middle East. This is delicious and healthy - what more can you ask for? Make several hours in advance to let the flavors brighten. Serve with Tortilla Chips - Mmmmm! -- posted by Canadian Cookie

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

Sachlab

Tue, 29 Jan 2008 20:09:14 -0500

This is a Middle Eastern drink that I discovered on my trip to Israel. After a quick search on the internet, I discovered that everyone said that Sachlab could only be made with a store-bought mix. I refused to believe that....so I made my own recipe. And y'know what?? It's GREAT! I'd say it's about 93% authentic...I'll have to keep tweaking it to get it 100% right. DO NOT omit the orange flower water...this is really an essential flavor. You can purchase orange flower water (Mazaar) from any middle eastern grocery store. Enjoy! -- posted by E-Eva

Nutty Falafel Tenders

Mon, 04 Feb 2008 01:11:14 -0500

My dad just made these today, and we all loved them! -- posted by cellogirl2

Lebanese Hummus

Tue, 05 Feb 2008 23:05:46 -0500

This is a fusion of Middle Eastern and South Asian tastes. You haven't lived till you've tried it. It goes good as veggie or naan or pita bread dip, or even in spoonfuls straight from the bowl. We like this recipe so much we have to triple it to make sure it isn't all eaten right after being put out. -- posted by cellogirl2

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

Ishtah Bil Aasil

Mon, 11 Feb 2008 02:49:15 -0500

This recipe can also be reffered to as Kishtah Bil Aasil, which means cream in honey. My husband loves this dessert and is enjoyed in the Palestinian/Jordanian region and perhaps in other parts of the Middle East. *Cooking time does not include cooling time*. I used to use "kanafah coloring" bought at any middle eastern grocers to color the aasil, but food color works the same. -- posted by chef FIFI

Lebanese Toum - Garlic Sauce.

Tue, 12 Feb 2008 01:36:25 -0500

This is a fantastic easy recipe to make a delicious garlicky sauce which you can serve with any breads or as part of a salad dressing (it's amazing on hot fresh bread!). I also like to add a tiny bit of za'atar sometimes (see photo). -- posted by Um Safia

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

No Yolk Hummus Filled Deviled Eggs

Mon, 03 Mar 2008 19:47:42 -0500

This is a delicious and lower fat/calorie alternative to traditional deviled eggs. Instead of filling the whites with yolks and mayo, these easy to prepare eggs are stuffed with hummus! Experiment with different flavoured hummus -- there are many commercial variaties available at most grocery stores, from garlic to roasted red pepper. Perfect as a quick, protein rich and healthful snack, or as a unique hors d'oeuvre. Kids love these too! -- posted by grumblebee

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

Classic Arabian Kabsa Spice Mix from the Spice Route

Tue, 04 Mar 2008 23:58:54 -0500

This is just one variation of the classic Arabian spice mix which is used in the ancient Saudi Arabian dish called Al Kabsa or Al Kabsah; a chicken and rice dish which is fragrant and lightly spiced - and is thought to originate from the nomadic Bedouin tribes. 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. -- posted by French Tart

Lamb Meatball Gyros With Yogurt and Mint - Real Simple Mag -

Fri, 07 Mar 2008 00:49:48 -0500

This is a recipe from the Jan 2008 Real Simple Magazine. So yummy looking,. Make sure you use a thick greek yogurt, it makes allt he difference. If for some reason you are put off by it or can't find it, sour cream will substitute fine (but sour cream makes me go :/ ) -- posted by lookangelic

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

Rice Pudding

Mon, 31 Mar 2008 23:31:27 -0400

This is the Lebanese way of making rice pudding, very simple. The rosewater can be found in gourmet food places and middle eastern food stores, and online. I found it one time at a Kroger. You can substitute with any other flavor you like. -- posted by Middle Eastern by Mag

Lebanese Ayran Baalbeck Way

Thu, 03 Apr 2008 16:18:17 -0400

Famous drink in baalbeck -- posted by Annie 007

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

Lebanese Eggplant Salad - (Salatit El Batinjan)

Wed, 09 Apr 2008 18:30:46 -0400

Eggplant lovers! Baked or grilled eggplant salad is very healthy and tasty. Try it! very simple and easy. -- posted by Middle Eastern by Mag

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

Ultimate Hummus

Tue, 22 Apr 2008 01:32:37 -0400

This takes a little more work than cracking open a container from the store, but it is SO worth it. You can use regular chickpeas or the smaller, darker kind known as kala chana or desi chickpeas. Desi chickpeas are much healthier than the larger type. This is from Cook's Illustrated. -- posted by Sass Smith

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 *Babyblue

Claudia Roden's Hummus Bi Tahina (Chickpea and Sesame Dip)

Tue, 20 May 2008 18:01:36 -0400

Wonderful dip from Roden's book 'Arabesque'. You can also eat it as a sandwich spread with slices tomato, lettuce and chopped onion. -- posted by Flowerfairy

Sweet T-Ziki Sauce

Thu, 12 Jun 2008 20:59:58 -0400

this is my take on a donair sauce. its also good a dip with pita chips or as a change on hamburgers. -- posted by Chef #696415

Lebanese Rice Pilaf

Mon, 16 Jun 2008 18:33:04 -0400

This is my Lebanese grandmother's recipe. You can use chicken broth in place of the water if desired. -- posted by rollersgirl

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

Easy Falafel

Tue, 05 Aug 2008 19:37:53 -0400

This recipe for falafel and cuts down on preparation time. Perfect for those who want an easier version of falafel. -- posted by Stacia_

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

Labnehtiramisu

Mon, 22 Sep 2008 23:20:49 -0400

Labneh is strained yogurt and has a cheeselike consistency. It makes a great alternative to sour or cream cheese.It is popular for breakfast in the Middle East. Here the basic ingredient the Mascarpone cheese has been replaced by Labneh and it turned out to be delicious! -- posted by Udita

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

Makhlouta 1 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:16:45 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the first version of Makhlouta, I will be posting another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Makhlouta 2 - Vegetarian Hearty Lebanese Lentil & Bean Soup

Tue, 23 Sep 2008 14:38:11 -0400

Makhlouta is a delicious filling soup which has been made traditionally in Lebanon for hundreds of years - usually it has 7 main pulse/grain ingredients. This is the pressure cooker method but you can do it the traditional way using a large pot & simmer the soup until the lentils, beans & chick peas are tender. Feel free to add some stock / bouillion cubes to this soup along with any additional spices you might like. I have added chicken to this on occasion too. This is the second version of Makhlouta, I have posted another version too. Time to make doesn't include overnight soaking of the pulses. -- posted by Um Safia

Baba Ghanouzh- Arabian Style Roasted Eggplants

Mon, 29 Sep 2008 18:59:54 -0400

Baba Ghanouzh is a popular Arabic dish of eggplant mashed and mixed with various seasonings. The eggplant is roasted over an open flame before peeling, so that the pulp is soft and has a smoky taste. Baba ghanoush is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color. -- posted by Udita

Middle Eastern Yogurt Cucumber Salad

Tue, 30 Sep 2008 16:17:03 -0400

This is a Palestinian/Jordanian version of this very popular salad. This goes very well with Lamb and rice dishes. -- posted by chef FIFI

Lebanese Kibbeh

Tue, 07 Oct 2008 19:49:51 -0400

it's a very popular side dish in lebabnon and middle east -- posted by Nermine

Almost Hummus

Tue, 18 Nov 2008 00:15:39 -0500

Not the way I've been taught to make it, but it's wonderfully flavorful. I use canned garbanzo beans, because it is much faster than using the dried ones, which must soak for a bit before cooking. If you do use dried beans, follow the cooking directions for them as usual, but make sure you rinse them! Otherwise a very odd texture develops in this dip that may not be pleasant to all. Reduce amount of salt, and it's very mellow. Can be served warm with pita chips, cold with vegetables, and also as a sandwich spread the next day. -- posted by not-a-shrimp

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

Konafa

Wed, 10 Dec 2008 18:38:44 -0500

Konafah is a middle-eastern dessert dish made of Phyllo dough and Riccota cheese.You have to buy a special dough "Shredded Phillo Dough" (Kataifi) from a Middle Eastern store.This Konafah recipe uses nuts as filling, but there are several other recipes that use other ingredients like ricotta cheese. -- posted by Udita

Quick & Easy Hummus

Tue, 30 Dec 2008 21:29:51 -0500

Very quick hummus recipe, no tahini required. -- posted by mckeowbc

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 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

Ginger-Anise Tea With Lemon and Honey

Wed, 07 Jan 2009 18:41:22 -0500

Got this from Middle Eastern Recipe (http://www.ummah.com/family/recipes.html). It's especially nice when you have a sore throat or generally feel cruddy, but is also delicious anytime. The ginger really comes through in a good way. Smells good too. Make sure to pour it through a fine strainer as you want to rid the tea of seeds and depending on your ginger you might get bits of ginger settling in the bottom of the cup, which makes for a very potent last sip! -- posted by SJBG

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

Atayef Mehshi

Wed, 28 Jan 2009 16:03:42 -0500

lebanese pancakes eating during festive occasions -- posted by andres oso

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

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

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

Better Than Caviar Egg Salad Araby

Thu, 02 Apr 2009 01:34:33 -0400

Tonight's supper - Grated hardboiled eggs, with a sprinkling of zaatar, some grated cheese, a smattering of green onions and red juicy tomatoes, topped with a drizzle of olive oil. Now if that doesn't make your mouth water. I used to despise eggs;this I adore. My friend's husband takes credit for this tasty dish. It was love at first sight and first bite. Presentation is simple but amazing. It is a layered dish that is eaten with Arabic pita bread. The magic ingredient is za'atar which can be found in Middle Eastern grocery stores. Also, here is a link to a recipe for za'atar from RecipeZaar member Evelyn/Athens: http://www.recipezaar.com/Zaatar-65710 -- 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

Kibbeh

Mon, 04 May 2009 14:09:11 -0400

spicy little lemon shaped meatballs coated in Bulgar and then fried to perfection. Great as a side dish appetizer, snack, lunch, Ramadan. -- posted by Jamilah's Kitchen

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

Khobz Ramadan -- Ramadan Bread With Dates (Lebanon -- Middle Eas

Sat, 23 May 2009 18:06:36 -0400

This recipe comes from the 2002 cookbook, Mediterranean Street Food. This recipe produces a very cookie-like bread. -- posted by Sydney Mike

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

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

Chappal Kebab

Wed, 03 Jun 2009 00:33:27 -0400

These are just absolutely, utterly, mouth-wateringly DELICIOUS. Serve wrapped in pita breads with tziziki sauce, some cucumber slices, and some alfalfa sprouts. The Pakistani doctor I used to work for was surprised to hear me say I cook these; and even more surprised to find my recipe is almost exactly the same as his mother's. -- posted by lolsuz

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

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

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

Fried Sumac Eggs

Fri, 24 Jul 2009 14:07:21 -0400

Another great recipe I found online. -- posted by Nasseh

Layali Libnan

Sun, 26 Jul 2009 13:05:14 -0400

This is a Lebanese recipe, but it's enjoyed through out the middle east. Its a nice mix between a semolina pudding and a creamy topping. Most people top with nuts, but I like it better with toasted coconut. You be the judge. * Note: Nestle cream comes in a can and can be found usually at middle eastern or hispanic stores, if you cannot find it, just omit it, if will not effect the end result drastically. -- posted by chef FIFI

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

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

Lahma Bajeen - Meat Pies

Thu, 20 Aug 2009 02:02:44 -0400

Meat Pies These freeze well pre baked. -- posted by Jamilah's Kitchen

Lebanese Rose Drink (Sharab Ward)

Wed, 26 Aug 2009 18:30:37 -0400

POSTED FOR RAMADAN TAG. From the Lebanon/Syria/Jordan (& Palestinian) section of The Complete Middle East Cookbook By Tess Mallos. -- posted by UmmBinat

People Love This Hummus

Thu, 10 Sep 2009 01:43:10 -0400

i serve this hummus with veggies or pita bread triangles when I have people over. it is made completely from scratch so it takes some time to make but is easy and people go crazy for it. -- posted by krolek

Lebanese Green Beans, Lubie

Mon, 14 Sep 2009 13:11:28 -0400

My grandmother was from Syria and she always made these green beans for family gatherings. I have cut the oil to one tablespon, while dieting and left out the pine nuts, and they are still awesome. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy! -- posted by cooking kimmy

Tabbouleh

Thu, 17 Sep 2009 15:55:31 -0400

A classic Middle Eastern salad, this makes a perfect appetizer or accompaniment to other mezze dishes. -- posted by English_Rose

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

Imtabbal

Mon, 26 Oct 2009 12:24:00 -0400

This is the famous arabic finger food made with roasted and pureed aubergines, lemon juice, tahini and garlic. This is famous all over the arab world and abroad and is quick and easy and of course yummy. Serve with pita bread or tortilla chips. Tip: Do not puree the roasted aubergine into paste,,,,,,leave it a bit chunky. -- posted by Amal-Jo

Lebanese Oatmeal Cookies

Tue, 27 Oct 2009 17:34:21 -0400

Another oatmeal cookie. -- posted by littlemafia

Teen Bi Succar - Fig Jam

Thu, 29 Oct 2009 17:10:00 -0400

I'm going to say use a packet of pectin for this jam. The original called for "1/4 t gum arabic." Use this on bread or whatever you like. From http://www.habeeb.com/Lebanese-food/Lebanese-recipes.12.html -- posted by ThatSouthernBelle

Jawaneh (Grilled Chicken Wings With Lemon and Garlic)- Lebanese

Fri, 30 Oct 2009 12:26:39 -0400

How can you improve upon lemon and garlic?! I found this delicious sounding recipe from the book: http://www.amazon.com/Arabesque-Morocco-Turkey-Lebanon-ebook/dp/B001O1O7W6/ref=dp_kinw_strp_1?ie=UTF8&m=AG56TWVU5XWC2 (posted for North Africa and Middle East tag) -- posted by Leah's Kitchen

Fattouch Dressing

Mon, 02 Nov 2009 12:05:44 -0500

Dressing for a traditional fattouch salad. -- posted by bigmona

Spiced Sirloin Rice (Teta Rice)

Mon, 16 Nov 2009 00:32:49 -0500

My Grandmother (Teta) made this dish as an accompaniment to Chicken, Pork, or Lamb dishes. My son will make a meal out of it on its own. The yogurt and pine nuts really enhance the flavour, but are optional. To truly enjoy this I would not recommend using ground beef. It also very easily reheats and can be frozen as well. -- posted by King Lu