Browse Recipes

Muhammara (Roasted Red Pepper Dip)By baidooneMuhammara (Arabic: محمرة‎ "reddened") or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka. Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish.
Lebanese Turnip PicklesBy baidooneA staple condiment in the Middle East, the pickles are delicious on their own or alongside a sandwich, a hummus or babaganouj plate with bread, or shawarma—or served with olives and cocktails.
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.
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.
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.
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