Browse Recipes

Spicy Lebanese potatoes (batata harra)By baidooneBatata harra is a delicious Lebanese appetizer. It consists of potatoes, coriander, garlic, lemon juice, and spices which are all fried together in olive oil.
Halawet El JibnBy baidooneHalawet el-jibn (Arabic: حلاوة الجبن‎) is a Levantine Arabic dessert made of a Semolina and cheese dough, filled with cream. Its origin has been given as the city of Hama in Syria, though it is sometimes claimed to be the city of Homs, where it is considered a specialty.
Chicken kabsaBy baidooneKabsa is the national dish of Saudi Arabia. It is a dish made of rice and meat, cooked either separately or together. It is made with spices and chicken, lamb or fish. It is usually eaten for lunch and sometimes for dinner. Kabsa is often a dish for a group of people. The kabsa is normally served on a round metal dish placed on the floor and people eat with their right hand, although a spoon may be used. In Saudi Arabia there are many different ways to make kabsa. Kabsa is also eaten in other Middle Eastern countries such as Kuwait, Bahrain and other Gulf countries.
Koosa in yogurt sauceBy baidooneA delicious Lebanese stuffed zucchini in a tangy yogurt sauce. Filled with rice , minced beef and cooked in a garlicky yogurt sauce. A new way to serve zucchini for the whole family to enjoy.
Kibbeh Nayyeh (Raw Kibbeh)By baidooneKibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة‎) is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it. Sometimes a sauce of garlic or olive oil is served. The dish has a unique versatility in that any leftovers are cooked, creating a different dish.
Lebanese Garlic SauceBy baidooneYou can serve this delicious Lebanese garlic sauce with any type of barbecued meat (chicken, beef, or lamb) particularly shawarma, shish tawook or shish kebab.
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.
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