Sambousik Jebneh Recipe

Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Photo: Sambousik Jebneh Recipe

Ingredients:

5 cups all purpose plain flour
1 ½ cups lukewarm water
2 tbsp salt
2 tbsp Sugar
vegetable oil for deep frying
1 cup oil

Cheese Filling
14 oz white cheese (Ikawi Altishiki)
¼ cup finely chopped fresh Parsley
¼ tspn ground cayenne pepper

Directions

1.Prepare Basic Dough.
2.Cover and leave aside for 1 hour.
3.Cheese filling: Mix ingredients and put aside.
4.Divide dough into walnut-size balls. Roll out to form circles (8 cm diameter).
5.Fill circles with Cheese. following this way: Put filling on one side of circle.
6.Fold over one end to make semi-circles.
7.Press edges with fingers.
8.Fry in 1 cup of vegetable oil over medium heat. Brown both sides.
9.Serve hot.

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Osmallieh Recipe - How to make Osmallieh

Photo: Osmallieh Recipe

Ingredients:

750 g Osmalieh pastry, very thin noodles
1 cup melted butter

For the ashta cream:

2 cups milk
2 cups whipping cream
6 slices American-style white bread
4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water

For the sugar syrup:

2 1/2 cups sugar
1 1/2 cups water
1 teaspoon orange blossom water
1 teaspoon rose water
1 teaspoon lemon juice

Preparation:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.

3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.

4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.

5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.

6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.

7. Pour the sugar syrup over it until full absorption.

8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.

Adopted from Beirut Restaurants

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Photo: Osmallieh Recipe

Ingredients:

750 g Osmalieh pastry, very thin noodles
1 cup melted butter

For the ashta cream:

2 cups milk
2 cups whipping cream
6 slices American-style white bread
4 1/2 tablespoons cornstarch, dissolved in 1/4 cup water

For the sugar syrup:

2 1/2 cups sugar
1 1/2 cups water
1 teaspoon orange blossom water
1 teaspoon rose water
1 teaspoon lemon juice

Preparation:

1. To prepare the sugar syrup: put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 minutes until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.

2. To prepare the ashta cream: Cut off the edges of the bread. Discard. Cut in dices the soft white part. Place the bread dices in a saucepan and pour the milk and whipping cream over them. Let the bread dices soak in the milk and cream mixture for at least 2 hr in the refrigerator. Put the saucepan on medium heat and, with a wooden spoon, start stirring the bread and milk mixture. Once the milk starts heating, add the water-dissolved cornstarch. Continue stirring until the mixture thickens. Once done, pour in a bowl and leave it to cool. Cover the bowl with a plastic wrap and place the cream in the refrigerator in order to thicken before using it.

3. In a large bowl, combine the noodle dough with melted butter rubbing it with your hands until every strand is coated with butter.

4. Grease the bottom of a 30 cm diameter baking tray. Arrange half of the noodles at the bottom then spread the ashta cream over the surface and cover with the remaining noodles.

5. Bake in a preheated oven at 180˚C for about 30 min or until the bottom is golden.

6. Remove from oven and invert in a larger pan. Put back in the oven for 10 more min. Both sides should come out crisp and golden in color.

7. Pour the sugar syrup over it until full absorption.

8. Serve cut in 8 cm squares. Add more sugar syrup according to taste.

Adopted from Beirut Restaurants

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Lamb kibbeh recipe

Photo: Lamb kibbeh recipe

Main Ingredients - Lamb
Cuisine - Lebanese
Course - Dinner, Side Dish
Occasion - Cocktail Party, Family meals

Ingredients

235 g (8½ oz/1⅓ cups) burghul (bulgur)
500 g (1 lb 2 oz) minced (ground) lean lamb
2 brown onions, finely chopped
2 teaspoons ground allspice
1 tablespoon pine nuts, to top
80 ml (2½ fl oz/⅓ cup) melted clarified butter or ghee

Filling

1 tablespoon clarified butter or ghee
1 small brown onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground nutmeg
250 g (9 oz) minced (ground) lamb
80 g (2¾ oz/½ cup) pine nuts

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Cover the burghul with water in a bowl, and stand for 15 minutes. Drain, then squeeze out as much liquid as possible. Combine the burghul with the lamb, onion, allspice and 1 teaspoon each salt and freshly ground black pepper in a bowl. Knead the lamb mixture with 100 ml (3½ fl oz) iced water to make a fine paste.

2. To make the filling, heat the clarified butter in a frying pan over medium heat. Add the onion, allspice, nutmeg and ½ teaspoon each salt and freshly ground black pepper, and cook, stirring, for about 3 minutes, or until the onion is soft. Add the lamb and cook, stirring, for about 5 minutes, or until the mixture has changed colour. Stir in the pine nuts. Cool the mixture slightly before using.

3. Lightly grease a 30 cm (12 inch) oval baking dish with a 2 litre (70 fl oz/8 cup) capacity. Press half the lamb and burghul mixture over the base of the prepared dish, top with the filling, and press the remaining lamb and burghul mixture over the top. Using a sharp knife, cut 4 cm (1½ inch) diamonds through the kibbeh. Press a pine nut in the centre of each diamond.

4. Drizzle the kibbeh with melted clarified butter, and bake for about 1½ hours, or until cooked through. Cover with foil if over-browning. Serve cut into diamonds, with salad, hummus and pitta bread.

Adopted from Good Food

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Photo: Lamb kibbeh recipe

Main Ingredients - Lamb
Cuisine - Lebanese
Course - Dinner, Side Dish
Occasion - Cocktail Party, Family meals

Ingredients

235 g (8½ oz/1⅓ cups) burghul (bulgur)
500 g (1 lb 2 oz) minced (ground) lean lamb
2 brown onions, finely chopped
2 teaspoons ground allspice
1 tablespoon pine nuts, to top
80 ml (2½ fl oz/⅓ cup) melted clarified butter or ghee

Filling

1 tablespoon clarified butter or ghee
1 small brown onion, finely chopped
1 teaspoon ground allspice
1 teaspoon ground nutmeg
250 g (9 oz) minced (ground) lamb
80 g (2¾ oz/½ cup) pine nuts

Method

1. Preheat the oven to 180°C (350°F/Gas 4). Cover the burghul with water in a bowl, and stand for 15 minutes. Drain, then squeeze out as much liquid as possible. Combine the burghul with the lamb, onion, allspice and 1 teaspoon each salt and freshly ground black pepper in a bowl. Knead the lamb mixture with 100 ml (3½ fl oz) iced water to make a fine paste.

2. To make the filling, heat the clarified butter in a frying pan over medium heat. Add the onion, allspice, nutmeg and ½ teaspoon each salt and freshly ground black pepper, and cook, stirring, for about 3 minutes, or until the onion is soft. Add the lamb and cook, stirring, for about 5 minutes, or until the mixture has changed colour. Stir in the pine nuts. Cool the mixture slightly before using.

3. Lightly grease a 30 cm (12 inch) oval baking dish with a 2 litre (70 fl oz/8 cup) capacity. Press half the lamb and burghul mixture over the base of the prepared dish, top with the filling, and press the remaining lamb and burghul mixture over the top. Using a sharp knife, cut 4 cm (1½ inch) diamonds through the kibbeh. Press a pine nut in the centre of each diamond.

4. Drizzle the kibbeh with melted clarified butter, and bake for about 1½ hours, or until cooked through. Cover with foil if over-browning. Serve cut into diamonds, with salad, hummus and pitta bread.

Adopted from Good Food

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How to Make Samboosek

Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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Samboosek is a wonderful appetizer that is traditionally served during the meza portion of the meal. It is traditionally made with phyllo dough or a thin dough pastry. It can either be stuffed with ground meat or cheese.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4
Level: Easy

Ingredients

1 lb ground beef
1/2 cup finely chopped onion
1 tbs DedeMed's Seven Spices
6 tbs olive oil
2 cups melted butter
1 package phyllo dough
1 tsp salt

Directions

In a preheated pan, on medium heat, add the 3 tbs olive oil and then the onions. Cook for 3-5 minutes then remove from pan into a plate. Add the ground beef to the same pan on medium heat and add 3 tbs olive oil, seven spices and add 1 tsp salt and and cook until brown, about 5 minutes. Add the onions back to the beef and cook for 2-3 minutes. Remove from heat and place mixture into a plate to let cool. Preheat oven to 450 degrees.

Prepare the phyllo dough by laying out a few layers, start with 3 layers and butter each layer. Cut the layered phyllo into 3 inch strips and place about 2 tbs of the meat filling at the end of each strip. Follow the video instructions on how to fold the phyllo into triangles. Place the samboosek onto a nonstick pan and brush with melted butter. Bake for 10 minutes until golden brown. Let rest of 5 minutes and then serve alone or with yogurt or a Dede’s spicy harrisa sauce.

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How to make Garlic Sauce

This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.

Total Time: 30 Minutes
Prep Time: 30 Minutes
Cook Time: None
Yield: 4-6
Level: Medium

Ingredients

4-6 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

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This is the most famous garlic sauce/garlic paste that is predominantly used in almost every sandwich in the Middle East. It is very flavorful yet not to overpowering. It goes with chicken, fish, beef, potatoes, spread on bread, it goes pretty much on anything. it is definitely worth a try.

Total Time: 30 Minutes
Prep Time: 30 Minutes
Cook Time: None
Yield: 4-6
Level: Medium

Ingredients

4-6 cloves garlic minced with
1/4 tsp salt
1 cup canola oil
1/4 cup lemon juice
1 or 2 cold egg whites

Directions

In a food processor add minced garlic, begin processor and slowly add oil and lemon juice alternating them until gone, scrape down sides intermittently. Add one to two cold egg whites while the processor is blending until you reach mayonnaise consistency. Serve with chicken or meat and cover and refrigerate remainder. Refrigerate for up to 1 week in closed container.

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How to make Pita Bread

Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Total Time: 50 Minutes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Yield: 4
Level: Easy

Ingredients

3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil

Directions

In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. IN a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. After 3 hours and dough has risen, add flour on to table surface and knead dough for 10 minutes, add flour to surface to keep it from sticking. Form dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket. 

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Pita is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent from the Balkans through Turkey, the Levant and the Arabian Peninsula. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. This bread is served with every meal and makes for great sandwiches.

Total Time: 50 Minutes
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Yield: 4
Level: Easy

Ingredients

3 cups flour + 1 cup flour for kneading
1 1/2 tsp salt
1 cup warm water
1 packet yeast (7 grams or 1/4 oz)
1 tsp sugar
1/2 cup warm water
olive oil

Directions

In a small bowl mix yeast, sugar and 1/2 cup warm water and let sit for 10-15 minutes. In a large bowl mix 3 cups flour with salt and make a well or whole in the middle. Slowly stir in yeast mix and 1 cup warm water until well combined. IN a large bowl add 1 tbs olive oil and spread all over to keep dough from sticking, place dough in oiled bowl, cover with a blanket, and let sit for 3 hours in a warm place. After 3 hours and dough has risen, add flour on to table surface and knead dough for 10 minutes, add flour to surface to keep it from sticking. Form dough into small balls and let sit in a plate for 10 minutes. Preheat oven to 450 degrees. Roll our balls to 1/8 inch thick and place on flat cookie sheet or pan, cook for 3-4 minutes on each side or until lightly brown and dough puffs up. If the dough does not puff up all the time, that is ok, you'll still have a pita pocket. 

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How to Make Fattoush Salad

How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to make fattoush salad at home in easy steps. Fattoush salad is a Mediterranean salad low in calories and rich in vitamins and yet filling.

Ingredients:

1 Small Romaine Lettuce
1 Medium Red Onion
2 Medium Tomatoes
3 Medium Cucumbers
3 oz (85 g) Olives
1/2 Bunch Italian Parsley
1/4 Bunch Mint Leaves
1/2 Bunch Radish
1 Pita Bread
1/4 Cup Olive Oil
Dijon Mustard
2 Tbsp White Wine Vinegar
Sumac, Salt, Black Pepper Powder, Dried Basil
3/4 Cup Plain Yogurt
2 Tbsp Tahini
1/3 Lemon
1/4 Bunch Dill (1 ounce, 28 g minced fresh dill)

Preparations:

1- Toast the pita bread.

Directions:

1- In a large bowl, chop/mince and combine the romaine, red onion, tomatoes, cucumbers, olives, italian parsley, mint leaves, radishes.

2- In a smaller bowl, mix olive oil, dijon mustard, white wine vinegar, salt and black pepper powder and mix well.

3- Add the vinegar mixture to the large bowl and mix well.

4- Break the toasted pita bread and add to the bowl and mix.

Sauce:
5- In a small bowl, combine the yogurt, tahini, lemon juice (squeeze 1/3 of a fresh lemon), salt, black pepper powder.

6- Mince 1 ounce (28 g) of fresh dill and add to the yogurt sauce and stir well.

7- When serving, sprinkle sumac, dried basil and the yogurt sauce and enjoy.

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How to Make Kibbeh Bi Shamiyeh

Kibbeh is a dish of minced meat and bulgar wheat and takes many forms. This recipe is for the stuffed meaty “torpedos” served as part of a meze.

Ingredients

For the outside

300 g (10 oz) minced meat, beef is OK but lamb is best
150 g (5 oz) bulgar wheat
1 medium onion, coarsely chopped
½ tsp cumin powder
½ tsp salt
½ tsp ground black pepper

For the filling

150 g (5 oz) minced meat (see above)
1 medium onion, finely chopped
2 tbsp pine nuts (optional)
1½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp chilli powder
1 tbsp olive oil
Oil for frying

Instructions

Place the bulgar wheat in a bowl. Add plenty of hot water and allow to soak for 20 minutes. Drain the bulgar and squeeze the excess water out of it.

Load up a food processor with the 300 g (10 oz) of meat, the coarsely chopped onion, the salt, pepper and cumin. Process to a smooth paste – this could take around 2 minutes.

Place the paste in a bowl and add in the bulgar wheat. Mix well then chill the dough in the ‘fridge for 30 minutes.

Toast the pine nuts in a frying pan over a medium heat for about 5 minutes, then put to one side.
Sauté the finely chopped onions in the olive oil over a medium heat in a pan for about 5 minutes.

Add in the meat and spices. Cook to brown the meat. Once all the pinkness has gone from the meat, turn off the heat, add in the pine nuts and allow the mixture to cool.

Take some of the dough and make a ball about the size of a golf ball and proceed to make a “pocket” for the filling. If you ever made “thumbpots” at school you will understand! Make the walls of the pocket as thin as you dare.

Use a teaspoon to fill the pocket with the filling. Press the filling down.

Now work the dough up to cover the filling. Pinch the dough closed at the top. Work into a ball, then gently work the ball into a slightly elongated shape.

Either shallow-fry the kibbeh or deep-fry at 180°C for 5 minutes until a deep brown.

Titli’s Tips
The smaller the bulgar wheat the better your kibbe will be. Fine-ground bulgar is perfect.

To squeeze the bulgar dry either press it in a sieve as I did, or place it in some muslin or cheesecloth and wring it dry.

Serve as part of a meze with a yoghurt and cucumber dip.

Save and Share How to Make Kibbeh Bi Shamiyeh

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Kibbeh is a dish of minced meat and bulgar wheat and takes many forms. This recipe is for the stuffed meaty “torpedos” served as part of a meze.

Ingredients

For the outside

300 g (10 oz) minced meat, beef is OK but lamb is best
150 g (5 oz) bulgar wheat
1 medium onion, coarsely chopped
½ tsp cumin powder
½ tsp salt
½ tsp ground black pepper

For the filling

150 g (5 oz) minced meat (see above)
1 medium onion, finely chopped
2 tbsp pine nuts (optional)
1½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp chilli powder
1 tbsp olive oil
Oil for frying

Instructions

Place the bulgar wheat in a bowl. Add plenty of hot water and allow to soak for 20 minutes. Drain the bulgar and squeeze the excess water out of it.

Load up a food processor with the 300 g (10 oz) of meat, the coarsely chopped onion, the salt, pepper and cumin. Process to a smooth paste – this could take around 2 minutes.

Place the paste in a bowl and add in the bulgar wheat. Mix well then chill the dough in the ‘fridge for 30 minutes.

Toast the pine nuts in a frying pan over a medium heat for about 5 minutes, then put to one side.
Sauté the finely chopped onions in the olive oil over a medium heat in a pan for about 5 minutes.

Add in the meat and spices. Cook to brown the meat. Once all the pinkness has gone from the meat, turn off the heat, add in the pine nuts and allow the mixture to cool.

Take some of the dough and make a ball about the size of a golf ball and proceed to make a “pocket” for the filling. If you ever made “thumbpots” at school you will understand! Make the walls of the pocket as thin as you dare.

Use a teaspoon to fill the pocket with the filling. Press the filling down.

Now work the dough up to cover the filling. Pinch the dough closed at the top. Work into a ball, then gently work the ball into a slightly elongated shape.

Either shallow-fry the kibbeh or deep-fry at 180°C for 5 minutes until a deep brown.

Titli’s Tips
The smaller the bulgar wheat the better your kibbe will be. Fine-ground bulgar is perfect.

To squeeze the bulgar dry either press it in a sieve as I did, or place it in some muslin or cheesecloth and wring it dry.

Serve as part of a meze with a yoghurt and cucumber dip.

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How to Make Lebanese Baba Ghanouj

Let's take you to Lebanon with a demonstration of a recipe for Baba Ghanouj (eggplant dip with tahini, olive oil, lemon, and garlic) prepared by Chef Michael Skibitcky of The Culinary Institute of America.

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Let's take you to Lebanon with a demonstration of a recipe for Baba Ghanouj (eggplant dip with tahini, olive oil, lemon, and garlic) prepared by Chef Michael Skibitcky of The Culinary Institute of America.

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How to Make Stuffed Grape Leaves

Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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Step By Step On How To Make Great Stuffed Grape Leaves (Dolma). This is a vegetarian recipe of stuffed grape leaves.
 
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How to make Shish Tawook

 
Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

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Watch how easy it is to make this Shish Tawook recipe. Shish Tawook are Middle Eastern Spiced Chicken Kabobs. I've paired them with a Feta-Cheese Yogurt Sauce!

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Lamb Recipe - How to Make Kofta Kebabs

In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

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In this video, you'll see how to make grilled kebabs with ground lamb or beef. You'll season the ground meat with garlic and fragrant spices and grill it on skewers. Serve with flat bread and yogurt sauce. 

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How to Make Stuffed Cabbage Rolls

See how to make individual stuffed cabbage rolls. Using canned tomato soup for the cooking sauce makes this recipe fast and easy, as does using a slow cooker.

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See how to make individual stuffed cabbage rolls. Using canned tomato soup for the cooking sauce makes this recipe fast and easy, as does using a slow cooker.

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How to Make Easy Baklava

Watch how to make sweet, nutty baklava from scratch. It's surprisingly easy to prepare!

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Watch how to make sweet, nutty baklava from scratch. It's surprisingly easy to prepare!

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How to Make Baklava

Watch how easy it is to make this top-rated Baklava recipe. Nutty and sweet, this classic Greek dessert is surprisingly easy to make! Discover how to arrange the thin strips of phyllo dough for this recipe, and see a neat trick for cutting the pastry into sections before baking. 

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Watch how easy it is to make this top-rated Baklava recipe. Nutty and sweet, this classic Greek dessert is surprisingly easy to make! Discover how to arrange the thin strips of phyllo dough for this recipe, and see a neat trick for cutting the pastry into sections before baking. 

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How to Make Lebanese Inspired Chicken Shawarma

Watch how to make a flavorful Lebanese chicken sandwich. You'll create a simple yogurt- and Lebanese spice-based marinade for your chicken. Serve these on pita bread with lettuce, tomatoes, and onions. You'll also see how to make a tasty tahini sauce for your sandwiches. 

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Watch how to make a flavorful Lebanese chicken sandwich. You'll create a simple yogurt- and Lebanese spice-based marinade for your chicken. Serve these on pita bread with lettuce, tomatoes, and onions. You'll also see how to make a tasty tahini sauce for your sandwiches. 

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Vegan Recipes - How to Make Falafel

Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Watch how to make simple vegan falafel. It's so easy! Simply combine dried garbanzo beans with potato and spices—and no eggs or breadcrumb fillers. Serve it with tomato, lettuce, cucumbers, and tzatziki sauce. 

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Vegetarian Recipes - How to Make Red Pepper Hummus

Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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Watch how to make a super-simple hummus recipe. Canned garbanzo beans and red bell peppers are blended with tahini, olive oil, garlic powder, and lime juice. 

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How to Make Real Hummus

Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

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Watch how to create delicious hummus from scratch. Nothing can beat freshly made hummus, with the tang of lemon juice, the kick of garlic, and the smooth hint of sesame from the tahini. And this comes together in just a couple of minutes.

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How to make labne balls

Learn how to make this middle-eastern cheese from natural yoghurt.

More videos:

How to Make Whole Wheat Pita
Great Ways to Flavor Falafel
How to Make Lemon Couscous
Rustic vegetable soup
How to make hummus
Maamoul 

Save and share How to make labne balls

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Learn how to make this middle-eastern cheese from natural yoghurt.

More videos:

How to Make Whole Wheat Pita
Great Ways to Flavor Falafel
How to Make Lemon Couscous
Rustic vegetable soup
How to make hummus
Maamoul 

Save and share How to make labne balls

Want to share this video with your family and friends? Click the button below to send them an email or save this to your favorite social network.

reade more... Résuméabuiyad