Recipezaar: Lebanese,Lamb/Sheep recipes

Gyros

Wed, 08 Aug 2001 18:32:21 -0400

Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it. -- posted by UnknownChef86

Roast Lamb with Potatoes

Wed, 08 Aug 2001 18:32:31 -0400

-- posted by glitter

Magaritsa

Wed, 08 Aug 2001 18:32:37 -0400

Greek Easter soup. -- posted by Recipezaar *

Giavourlakia Avgolemono (Lamb and Rice Meatballs)

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

-- posted by truebrit

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

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®

Lebanese Grape Leaves

Fri, 01 Mar 2002 09:45:47 -0500

My grandmothers recipe for "grape leaves". My daughters are usually in charge of cutting the leaves. If they help roll, we can really get the job done quickly. -- posted by CathyV.com

Sanbusa Turnovers

Thu, 28 Mar 2002 18:55:43 -0500

A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request. -- posted by Mille®

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

Lebanese Green Bean Stew

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

-- posted by Dancer^

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

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

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

Kibbee Nyi (Raw Kibbee)

Mon, 14 Jul 2003 20:04:43 -0400

Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately. -- 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

Kibbee bil Sineeyah (Baked Kibbee)

Thu, 21 Aug 2003 20:05:26 -0400

This is a baked lamb or beef dish ofter served as part of a Lebanese meza appetizer assortment. It is only a slight variation of my dad's recipe. I hope someone out there enjoys this recipe, since it has taken 3 tries to get it posted. Preparation time does not include time needed to prepare Kibbee Nyi (Raw Kibbee) #66667, which is a separate recipe. -- posted by Toby Jermain

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

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

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

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 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

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

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

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

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

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

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