Chicken Fatteh (Fattet Dajaj)By baidooneThis Chicken Fatteh (Fattet Dajaj) is an amazing combo of flavors made with yogurt, spiced shredded chicken, rice, tahini, toasted pine nuts & pita bread!
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.
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.
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