Browse Recipes

Homemade Samosa PastryBy baidooneA samosa is a pastry pocket that is baked or fried. Samosas are a popular entrée, appetizer, or snack. Once these samosa pastries pockets are made, the list is endless of what fillings you can use to complete them. Most popular filling is meat, spiced potatoes, onions, peas, or cheese.
Iraqi Znoud El SitBy ksalmanZnoud El Sit are rolls of phyllo dough, stuffed with milk cream then fried. Finally, they are dipped in sugar syrup, before being sprinkled with crushed pistachios. These incredible sweet rolls are sold in every neighborhood sweet shop in the Middle East during the holy month of Ramadan!
Pumpkin kibbeh Balls (Kibbet Lakteen)By baidoonePumpkin kibbeh is a vegan version of the traditional kibbeh stuffed with minced beef. In this meat-free version, sautéed spinach , onion, and chopped walnuts take the place of meat.
Diced Lamb TagineBy baidooneThis lamb tagine with carrots gets its vibrancy from spices like cinnamon, cumin, turmeric, and cardamom.
Couscous SaladBy ksalmanWonderful couscous salad, loaded with veggies. This salad is great for lunch, light supper, or side.
Stuffed Neck of Lamb (Raqbeh Mahshieh)By ksalmanThis traditional Lebanese roast is stuffed with ground beef or lamb, pine nuts, rice, seasonings, and chopped tomato. Traditionally a butterflied lamb shoulder with the neck attached is used, but alternatively a smaller lamb shoulder without the neck or a leg of lamb can be used as an alternative.
Libyan CouscousBy baidooneCouscous is the national dish of Libya. It is a famous dish in the Maghreb and North Africa, and the method of preparing it differs from one country to another. In Libya, the way it is prepared is also different, as it is prepared with vegetables, meat and onions and cooked on steam. The couscous meal in Libya is considered a folk heritage that is passed down from one generation to the next, so it preserves its distinctive flavor to this day.
Palestinian Couscous (Maftoul)By baidooneMaftool is originally from the popular Palestinian neighborhoods, and it is the main origin of this meal, which consists of pellets prepared at home or sold ready in the market. Al-Maftoul began as a meal prepared in popular events and holidays, then moved to become a main meal in the entire Arab world, especially in Jordan and the Levant.
The Dough (Al ‘ajeen)By ksalmanThis technique will teach you how to make the dough with no fuss. This simple dough recipe can be used for preparing the best Arabic Pita bread.
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