Maamoul (Arabian Date Filled Cookies)By baidooneMaamoul is a delicious traditional Middle Eastern cookie that is typically made on religious holidays such as Eid, Easter or Christmas. Ma'amoul are usually made a few days before the holiday then stored to be served with Arabic coffee and chocolate to guests who come during the holiday.
Semolina Turmeric Cake (Sfoof)By baidooneSfoof is a Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to it's lack of rose water and orange blossom essence, found in most Middle Eastern desserts.
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.
Chicken Tagine With OlivesBy baidooneAdd a Mediterranean twist to a boring chicken dinner with this healthy chicken recipe. It's low-calorie while still rich in protein and costs less than $3 to make.
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.
Rice (Lebanese Method)By baidoonePrepare this exotic Lebanese Rice recipe and enjoy the lingering fragrance combined with your favorite stew or soup. This Lebanese rice can be a base for a number of main dishes like chicken, lamb or prawns garnished with your favorite sauce and voila; this exotic Lebanese dish will embrace your dining table.
Kafta with PotatoesBy baidoonekafta is a famous Lebanese dish that is best served hot and with rice on the side.
Mandi RecipeBy baidooneMandi (Arabic: مندي‎) is a traditional dish originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices. It is cooked in a pit underground. It's extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It's also found in Egypt, the Levant, and Turkey. Mandi is usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called Hawaij. The meat used is usually a young and small sized lamb to enhance the taste further. Mandi is considered the staple dish served during special events, such as Eid, weddings, and feasts in Yemen and the south of the Saudi Arabia.
Shish Barak (meat patties with yogurt)By baidooneShish Barak is Small Lebanese meat patties, cooked and served in a yogurt sauce made with garlic & onion, served with rice. The unusual flavor comes from the combination of garlic and coriander.
Dajaj mahshi (Stuffed chicken)By baidooneStuffed chicken is a staple dish in Palestine, Jordan, Lebanon, Syria, and Egypt that is always on offer during festive times. Full of fragrant spices and flavor, it’s wonderful to eat with a side of plain yogurt and salad.
Chicken ShawarmaBy baidooneShawarma is a dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal. Thin slices are shaved off the cooked surface as it continuously rotates. Shawarma is one of the world's most popular street foods, especially in Egypt and the countries of the Levant and the Arabian Peninsula and beyond.
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.
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