Browse Recipes

Qatayef with cheese and walnutsBy baidooneQatayef, Katayef, or Ataif (Arabic: قطايف) is an Arab dessert commonly served during the month of Ramadan. The dough could be filled with nuts, cheese, or Ashta (kind of Arabic cream). This sweet requires quite some time to prepare but it is worth it.
Baklava with walnuts, almonds and hazelnutsBy baidooneBaklava (Arabic: بقلاوة) is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the Levant and the broader Middle East, along with Greece, the South Caucasus, Balkans, Maghreb, and Central Asia.
Stuffed Cabbage Rolls With Meat and Rice – MalfoufBy baidooneIn the Levant, namely Syria, Lebanon, Palestine, and Jordan (Arab-Speaking Regions), cabbage rolls are called محشي ملفوف Malfoof mahshi. Traditionally the cabbage rolls consist of meat and rice but have vegetarian variants oftentimes cooked as part of a Lenten menu. Local traditions vary between cooking the rolls in a tomato sauce or in a lemon brine. If you are a fan of stuffed grape leaves or Dolma, you should try this stuffed cabbage rolls recipe. This dish can be served hot or cold, with fresh yoghurt or a squeeze of lemon juice. Be sure to select a flat, round cabbage: it will have fewer crinkled leaves that can be difficult to roll.
Shish Tawook Chicken KabobBy baidooneShish tawook is a traditional marinated chicken shish kebab of Middle Eastern cuisine. It is widely eaten in Turkey, Lebanon, Egypt, Jordan, Syria, Palestine, and Iraq. A similar dish in Persian cuisine is the traditional jujeh kabab. It is also served in kebab houses in many cities around the world.[
Milk and Bread Pudding (Aish el Saraya)By baidooneAish el Saraya is an Egyptian and Levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. It contains neither eggs nor butter. It is popular in Lebanon and the Arab world.
Lentils, Rice and Caramelized Onions (Mujadara)By baidooneMujadara consists of cooked lentils together with rice, and garnished with sauté onions, typically seasoned with cumin and black pepper and served warm, chilled, or at room temperature as a side or main dish. It’s a simple, nutritious, and delicious dish.
Spinach FatayerBy baidooneSpinach Fatayer is a Middle Eastern pie that can alternatively be stuffed with meat, or cheese such as Feta or Akkawi. It is part of Levantine cuisine and is eaten in Lebanon, Syria, Iraq, Egypt, Jordan, and Palestine.
Arabic Bread (Pita Bread)By baidooneArabic bread/Pita bread is a staple in Middle Eastern food. This Arabic bread recipe is simple, quick and makes perfect pita bread every time! Arabic bread can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat comes very close.
KunafaBy baidooneKunafa/Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served as a dessert.
TabboulehBy baidooneTabbouleh is a salad of Lebanese origin consisting of chopped parsley, tomatoes, mint, onion, bulgur (Fine Cracked Wheat), and seasoned with olive oil, lemon juice, salt and pepper. In traditional Lebanese cuisine, Tabbouleh or Tabouli is usually served along with Mezza which is a host of appetizers.
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