How to Make Knafeh

Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert.

Total Time: 1 Hour
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 8-10
Level: Easy

Ingredients

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Directions

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

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Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert.

Total Time: 1 Hour
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: 8-10
Level: Easy

Ingredients

1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish

Directions

Preheat oven to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese. In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well. Pour cheese mixture in the pan on top of the kataifi crust and spread evenly. Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown. Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.

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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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Upside-down knuckled grape leaves recipe

Photo: Upside-down knuckled grape leaves recipe (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Upside-down knuckled grape leaves Recipe. Enjoy the Lebanese Cuisine and learn how to make Upside-down knuckled grape leaves.

Ingredients

For knuckles
1 Kilo beef knuckles, cut into 3 cm thickness
mixed vegetable (carrot, onion, celery), cut into cubes
4 whole cardamom pods
2 bay leaves
2 pieces Mastic
salt and pepper
1/4 cup lemon juice

For stuffed grape leaves
3 cups medium grain rice, washed and drained
1 cup dill, parsley, cilantro, mint leaves, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt and pepper
1 cup tomato, chopped
1/4 cup olive oil
1 jar grape leaves, rinsed, drained
1 medium onion, sliced
1 medium potato, sliced

Method

- Wash knuckles with salted water, rinse and pat dry.
- Heat around 8 cups of water, add mixed vegetables and spices, bring to a boil, and add knuckles.
- Boil, reduce heat and skim off scum off the top.
- Season with salt and pepper, simmer until knuckles are tender, lift, drain and let cool.
- Preheat oven to 180 degree Celsius.
- Mix rice in a bowl with herbs and spice.
- Add tomato and half the olive oil (Little amount of chopped knuckles can be added to the mixture).
- Lay grape leaf flat on a plate (shiny side down).
- Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
- Press stuffing into a small sausage-like shape.
- Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
- Put remaining oil in a pot, Line bottom with the sliced onion and potato.
- Layer rolled leaves in the pot in circular way, make sure to leave a hollow space in the middle to place the knuckles.
- Cut some knuckles into medium cubes after deboning it.
- Distribute them between layered grape leaves.
- Place remaining boned knuckles in the middle of the pot, make sure it?s surrounded with stuffed grape leaves.
- Cover grape leaves and knuckles with stock and lemon juice.
- Cook over medium heat until boiling, cover and reduce heat, simmer for about an hour or until knuckles are tender and grape leaves are cooked, serve warm.

Source: Chef Osama 

More cooking from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura 

Save and share Upside-down knuckled grape leaves recipe

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Photo: Upside-down knuckled grape leaves recipe (Chef Osama)

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Upside-down knuckled grape leaves Recipe. Enjoy the Lebanese Cuisine and learn how to make Upside-down knuckled grape leaves.

Ingredients

For knuckles
1 Kilo beef knuckles, cut into 3 cm thickness
mixed vegetable (carrot, onion, celery), cut into cubes
4 whole cardamom pods
2 bay leaves
2 pieces Mastic
salt and pepper
1/4 cup lemon juice

For stuffed grape leaves
3 cups medium grain rice, washed and drained
1 cup dill, parsley, cilantro, mint leaves, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Salt and pepper
1 cup tomato, chopped
1/4 cup olive oil
1 jar grape leaves, rinsed, drained
1 medium onion, sliced
1 medium potato, sliced

Method

- Wash knuckles with salted water, rinse and pat dry.
- Heat around 8 cups of water, add mixed vegetables and spices, bring to a boil, and add knuckles.
- Boil, reduce heat and skim off scum off the top.
- Season with salt and pepper, simmer until knuckles are tender, lift, drain and let cool.
- Preheat oven to 180 degree Celsius.
- Mix rice in a bowl with herbs and spice.
- Add tomato and half the olive oil (Little amount of chopped knuckles can be added to the mixture).
- Lay grape leaf flat on a plate (shiny side down).
- Place about one to two teaspoon of the rice mixture near bottom of the leaf (stem end), the amount of stuffing will depend on the size of the leaves.
- Press stuffing into a small sausage-like shape.
- Fold the sides of the leaf over the filling toward the center, then roll up firmly but not too tight into a cylinder shape.
- Put remaining oil in a pot, Line bottom with the sliced onion and potato.
- Layer rolled leaves in the pot in circular way, make sure to leave a hollow space in the middle to place the knuckles.
- Cut some knuckles into medium cubes after deboning it.
- Distribute them between layered grape leaves.
- Place remaining boned knuckles in the middle of the pot, make sure it?s surrounded with stuffed grape leaves.
- Cover grape leaves and knuckles with stock and lemon juice.
- Cook over medium heat until boiling, cover and reduce heat, simmer for about an hour or until knuckles are tender and grape leaves are cooked, serve warm.

Source: Chef Osama 

More cooking from the Lebanese Recipes Kitchen:

Stuffed Grape Leaves (Warak-Inab)
Waraa' 3inab (stuffed vine leaves)
Yalanji Recipe
Malfouf Stuffed Cabbage
Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura 

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Falafel with Garlicky Tahini Sauce Recipe

Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Falafel with Garlicky Tahini Saucee recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.
 
From sheerluxe

More from the Lebanese Recipes Kitchen: 

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce  
Falafel tabbouleh with lemon yogurt  

Save and share Falafel with Garlicky Tahini Sauce Recipe

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Photo: Falafel with Garlicky Tahini Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Falafel with Garlicky Tahini Saucee recipe. Enjoy the Middle Eastern Cuisine and learn how to make Falafel with Garlicky Tahini Sauce.

Ingredients (Serves 3-4)

For the tahini sauce:

225 grams tahini (seasame seed paste)
113 grams canned chickpeas, drained and rinsed
1 lemon, juiced
2 garlic cloves, chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon cayenne pepper

For the falafel:

113 grams canned chickpeas, drained
3/4 pound ounces ground lamb
3 tablespoons green onions, white and light-green parts only, finely chopped
2 garlic cloves, finely chopped
113 grams finely chopped fresh cilantro (coriander)
56.7 grams finely chopped parsley
1 teaspoon kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
Large pinch cayenne
113 grams olive oil

Method

To make the sauce, combine ingredients in a food processor. As you purée, add 113 grams to the 170 grams of water through feed tube until mixture is smooth. Taste and adjust seasoning if necessary. Sauce should be thinner than hummus. Tahini is a Middle Eastern sesame seed paste you can find in most grocery stores.

For the balls, in a large ball, mash 113 grams chickpeas with a potato masher or fork. Add remaining ingredients and mix well with your hands or a wooden spoon. Form into 1 1/4 centimeter balls.

Heat oil in a large skillet over medium-high heat until shimmering. Cook balls in batches, turning occasionally until golden-brown all over and just cooked through, 5-6 minutes. Transfer to a plate lined with paper towels. Drizzle with sauce and serve immediately.
 
From sheerluxe

More from the Lebanese Recipes Kitchen: 

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Easy Falafel
Falafel in Pita with Yogurt Sauce  
Lebanese Falafel  
Falafel Sauce  
Falafel tabbouleh with lemon yogurt  

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Oven Baked Lamb Maglouba Recipe

Photo: Oven Baked Lamb Maglouba

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Oven Baked Lamb Maglouba Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Oven Baked Lamb Maglouba. 

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     2 hours, 40 minutes

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

1 medium onion or 100 g, sliced & fried for garnishing

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

Soak rice for 30 minutes and drain. Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In large sauce pan, heat Oil and fry Lamb pieces until golden brown, add chopped Onions and fry for another 5 minutes. Add Garlic, MAGGI® Chicken Bouillon and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a Dutch Oven or ovenproof pot (a clay pot would work best), Layer Cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice. Make sure the content of the pot only fills 2/3 of the pot size, since rice will increase in size once fully cooked.

Pour hot stock over the rice, garnish with Fried Onion slices and Toasted Pine Seeds. Rice should be covered with stock, if needs be add more water.

Role out bread dough to a large enough size to cover the top of the rice pot plus an extra 3cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Brush with melted butter and bake in a preheated oven for 45 minutes or until the pastry is golden brown.

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

Energy :     830.00 Kcal
Protein :     22.00 g
Carbohydrate :     78.00 g
Fats :     49.00 g
 
From Nestle Family

More from the Lebanese Recipes kitchen: 

Chicken and rice (Djaj a riz) 
Kabsa or Kabseh Recipe (Chicken & Rice) 
Baked Moroccan chicken and rice  
Chicken Mandy 
Moroccan-Spiced Chicken & Rice Bake  
Chicken and Vegetables Rice 
 
Save and share Oven Baked Lamb Maglouba Recipe 

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Photo: Oven Baked Lamb Maglouba

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Oven Baked Lamb Maglouba Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Oven Baked Lamb Maglouba. 

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     2 hours, 40 minutes

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

3 small eggplants or 400 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil, for deep frying

2 tablespoons vegetable oil

400 g lamb, loin chop, with bones

1 medium onion or 100 g, finely chopped

5 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

3 cups water or 750 ml, hot

2 tablespoons butter, melted

300 g cauliflower, cut into medium florets

1 medium onion or 100 g, sliced & fried for garnishing

½ cup pine seeds or 50 g, slightly toasted

100 g dough

1 teaspoon butter, melted

Preparation

Soak rice for 30 minutes and drain. Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In large sauce pan, heat Oil and fry Lamb pieces until golden brown, add chopped Onions and fry for another 5 minutes. Add Garlic, MAGGI® Chicken Bouillon and water and simmer over medium heat for 1 hour. Remove lamb and reserve hot stock.

Pour melted butter in the bottom of a Dutch Oven or ovenproof pot (a clay pot would work best), Layer Cauliflower florets on the bottom and cover with half of the rice. Layer the fried eggplants over the rice, place lamb pieces over the eggplant, and cover with the remaining rice. Make sure the content of the pot only fills 2/3 of the pot size, since rice will increase in size once fully cooked.

Pour hot stock over the rice, garnish with Fried Onion slices and Toasted Pine Seeds. Rice should be covered with stock, if needs be add more water.

Role out bread dough to a large enough size to cover the top of the rice pot plus an extra 3cm hanging over the edge. Place over the pot and gently pinch the edges ensuring a tight seal between pot and dough.

Brush with melted butter and bake in a preheated oven for 45 minutes or until the pastry is golden brown.

Serving tips :     serve with salad or fresh yogurt.

Nutritional Information

Energy :     830.00 Kcal
Protein :     22.00 g
Carbohydrate :     78.00 g
Fats :     49.00 g
 
From Nestle Family

More from the Lebanese Recipes kitchen: 

Chicken and rice (Djaj a riz) 
Kabsa or Kabseh Recipe (Chicken & Rice) 
Baked Moroccan chicken and rice  
Chicken Mandy 
Moroccan-Spiced Chicken & Rice Bake  
Chicken and Vegetables Rice 
 
Save and share Oven Baked Lamb Maglouba Recipe 

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Maamoul - How to make Maamoul

Photo: Maamoul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul. 

Ingredients – Crust

900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)

Ingredients – Fillings

Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make

2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like

Preparation:

Knead the coarse and fine semolina with the butter until incorporated

Gradually add the orange blossom water and the rosewater until all added

Knead for 30 minutes

Rest for 12 hours, kneading it around 3 times in between

Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up

Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even

Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough

Close the dough so that the filling is totally covered by dough

Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick

Put a cutting board and cover with a kitchen towel

Strike the top tip of the mold on the kitchen towel to release the maamoul

Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown

Remove, cool down and eat when warm or cold
 
More from the Lebanese Recipes Kitchen:
 
Mamool, Mamoul, Maamoul, Mamool Cookies 
Pistachio Maamoul 
Maamool with Dates 
Maamool with Walnuts 
Kahk 
Simple Eid Cookies (ka’ak)

Save and Share Maamoul Recipe 

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Photo: Maamoul Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Maamoul Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Maamoul. 

Ingredients – Crust

900 g coarse semolina
150 g fine semolina
550 g good quality butter at room temperature
125 ml rosewater
30 ml orange blossom water
1/2 cup milk (used on the second day)

Ingredients – Fillings

Fillings are tricky to give amounts with, because it depends on how many types you want to make. Use these ratios as a guideline, and make less/more depending on how much you want to make

2 cups dates and 1/2 cup butter combined in food processor
2 cups coarsely ground walnuts and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
2 cups coarsely ground pistachios and 1/2 cup sugar with 2 tbsp rosewater and 1/2 tsp orange blossom water
Try the combinations and adjust the sugar and aromatic waters as you like

Preparation:

Knead the coarse and fine semolina with the butter until incorporated

Gradually add the orange blossom water and the rosewater until all added

Knead for 30 minutes

Rest for 12 hours, kneading it around 3 times in between

Before you start using the dough, you must knead it one last time, this time you wet your hands with the 1/2 cup of milk and kneading until all the milk is used up

Now your dough is ready, create a little ball of dough and make a hole in it, making the sides even

Look at the picture that shows the stages of filling the maamoul. Fill with your desired filling. If you are using dates, they should be formed into individual balls to fill the dough

Close the dough so that the filling is totally covered by dough

Put in the maamoul mold and push firmly but not overly so, otherwise the dough will stick

Put a cutting board and cover with a kitchen towel

Strike the top tip of the mold on the kitchen towel to release the maamoul

Repeat and when you have a tray full, put into an oven that has been preheated to 220 degrees Celsius. It will take around 15 minutes to bake, but what you are after is the slightest coloring. You don’t want it to brown

Remove, cool down and eat when warm or cold
 
More from the Lebanese Recipes Kitchen:
 
Mamool, Mamoul, Maamoul, Mamool Cookies 
Pistachio Maamoul 
Maamool with Dates 
Maamool with Walnuts 
Kahk 
Simple Eid Cookies (ka’ak)

Save and Share Maamoul Recipe 

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

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Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe

Photo: Mujadarra Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions).

Mujadarra (pronounced moo-jha-druh and also spelled Mujadara, Mujaddara, Mujadarah, and Mujadarrah) is a humble middle eastern dish of lentils, rice, and caramelized onions. This is a recipe where the flavor becomes much more than you'd expect from the simple ingredients used.

Rinse lentils, then add water and cook at a low simmer 20-30 minutes, until lentils are soft. Cover the cooked lentils and let sit so they absorb most of the water.

Start cooking 3/4 cup long grain rice, either following the directions on the package or using a rice cooker like I did. I used Uncle Ben's Converted Rice, which is a low-glycemic type of white rice, but Basmati rice would also be good. (Keep the rice warm until you need it.)

Peel onions, then cut into quarter-slices to make 3 cups sliced onions. (I increased the amount of onion; next time I might increase the onion even more.)

Heat olive oil in large heavy pan, then add onions and start to brown over medium-low heat, stirring every few minutes. (Don't rush the browning step; you want the onions to slowly get golden brown.)

Here are my onions after ten minutes, just starting to get brown.

I cooked the onions about 15 minutes more, until they were mostly browned like this, for a total of 25 minutes browning time.

Remove about half the onions to a paper towel, and let them drain and crisp while you finish the dish. These crispy onions bits are served on top of the cooked lentils and rice.

Add cumin to the rest of the cooked onions and saute 1-2 minutes.

Transfer the cooked lentils to the pan with the onions, leaving behind any liquid that hasn't been absorbed. Season lentils with salt and freshly ground black pepper and cook 2-3 minutes.

Then gently mix the cooked rice into the lentils and onions, heating for a minute or two if needed. Serve hot or warm, with some of the crisp onions topping each serving.

Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions)
(Makes 4 generous servings, recipe adapted from Paula Wolfert's The Cooking of the Eastern Mediterranean.)

Ingredients:
 
3/4 cup long-grain white rice (I used Uncle Ben's Converted Rice)
1 cup brown lentils, rinsed
3 cups yellow onions, cut into quarter slices (or more)
1/3 cup olive oil (use high-quality olive oil with good flavor for this dish)
1/4 tsp. ground cumin
salt and fresh ground black pepper to taste

Instructions:
 
Cook rice in water following package directions, or cook in a rice cooker. When rice is done, cover and keep warm until you add it to the lentils.

Rinse lentils, then place in heavy pot with a tight fitting lid, add 1 quart water, and let lentils simmer over very low heat uncovered until they are soft (about 20-30 minutes, but cooking time will depend on how fresh the lentils are so keep checking until they are soft but still have a slight bite to them.) When lentils are cooked, cover and let water them absorb any leftover water.

While lentils cook, chop onions. Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes. Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes. Don't rush this step; the onions will be bitter if they're cooked at high heat.

When onions are browned, remove half the onions to drain on a paper towel to crisp. Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.

Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed. Season the cooked lentils and onions with salt and freshly ground black pepper and cook 1-2 minutes to blend flavors.

Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot. Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.

This is great served with Middle Eastern Tomato Salad on the side. 

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese Recipes Kitchen: 

Lebanese Lentils (Mujadara) 
Lentil & lamb moussaka 
Spiced Chicken and Lentils 
Turkish lamb pizza with pumpkin & lentils 
Lebanese Lentils & Red Peppers  
Harira: Moroccan Chickpea Stew with Chicken and Lentils  

Save and share Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe 

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Photo: Mujadarra Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions).

Mujadarra (pronounced moo-jha-druh and also spelled Mujadara, Mujaddara, Mujadarah, and Mujadarrah) is a humble middle eastern dish of lentils, rice, and caramelized onions. This is a recipe where the flavor becomes much more than you'd expect from the simple ingredients used.

Rinse lentils, then add water and cook at a low simmer 20-30 minutes, until lentils are soft. Cover the cooked lentils and let sit so they absorb most of the water.

Start cooking 3/4 cup long grain rice, either following the directions on the package or using a rice cooker like I did. I used Uncle Ben's Converted Rice, which is a low-glycemic type of white rice, but Basmati rice would also be good. (Keep the rice warm until you need it.)

Peel onions, then cut into quarter-slices to make 3 cups sliced onions. (I increased the amount of onion; next time I might increase the onion even more.)

Heat olive oil in large heavy pan, then add onions and start to brown over medium-low heat, stirring every few minutes. (Don't rush the browning step; you want the onions to slowly get golden brown.)

Here are my onions after ten minutes, just starting to get brown.

I cooked the onions about 15 minutes more, until they were mostly browned like this, for a total of 25 minutes browning time.

Remove about half the onions to a paper towel, and let them drain and crisp while you finish the dish. These crispy onions bits are served on top of the cooked lentils and rice.

Add cumin to the rest of the cooked onions and saute 1-2 minutes.

Transfer the cooked lentils to the pan with the onions, leaving behind any liquid that hasn't been absorbed. Season lentils with salt and freshly ground black pepper and cook 2-3 minutes.

Then gently mix the cooked rice into the lentils and onions, heating for a minute or two if needed. Serve hot or warm, with some of the crisp onions topping each serving.

Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions)
(Makes 4 generous servings, recipe adapted from Paula Wolfert's The Cooking of the Eastern Mediterranean.)

Ingredients:
 
3/4 cup long-grain white rice (I used Uncle Ben's Converted Rice)
1 cup brown lentils, rinsed
3 cups yellow onions, cut into quarter slices (or more)
1/3 cup olive oil (use high-quality olive oil with good flavor for this dish)
1/4 tsp. ground cumin
salt and fresh ground black pepper to taste

Instructions:
 
Cook rice in water following package directions, or cook in a rice cooker. When rice is done, cover and keep warm until you add it to the lentils.

Rinse lentils, then place in heavy pot with a tight fitting lid, add 1 quart water, and let lentils simmer over very low heat uncovered until they are soft (about 20-30 minutes, but cooking time will depend on how fresh the lentils are so keep checking until they are soft but still have a slight bite to them.) When lentils are cooked, cover and let water them absorb any leftover water.

While lentils cook, chop onions. Heat olive oil in heavy frying pan, then add onions, reduce heat to medium-low and start to brown onions, stirring every few minutes. Continue to cook onions, stirring often, until they are deeply browned and caramelized, about 20-25 minutes. Don't rush this step; the onions will be bitter if they're cooked at high heat.

When onions are browned, remove half the onions to drain on a paper towel to crisp. Sprinkle 1/4 tsp cumin into the rest of the onions in the pan and saute 1-2 minutes.

Use a slotted spoon to transfer the cooked lentils to the pan with the onions, leaving behind any water that's not absorbed. Season the cooked lentils and onions with salt and freshly ground black pepper and cook 1-2 minutes to blend flavors.

Gently mix cooked rice into the lentils and caramelized onions, heating for a minute or two if the rice is not hot. Put Mujadarra on a serving dish, top with crispy caramelized onions, and serve hot or warm.

This is great served with Middle Eastern Tomato Salad on the side. 

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese Recipes Kitchen: 

Lebanese Lentils (Mujadara) 
Lentil & lamb moussaka 
Spiced Chicken and Lentils 
Turkish lamb pizza with pumpkin & lentils 
Lebanese Lentils & Red Peppers  
Harira: Moroccan Chickpea Stew with Chicken and Lentils  

Save and share Mujadarra (Middle Eastern Lentils and Rice with Caramelized Onions) Recipe 

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Middle Eastern Tomato Salad Recipe

Photo: Middle Eastern Tomato Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Tomato Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Tomato Salad.
 
This salad would have to be one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened. It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes.

(4-6 servings, Massoud's recipe)

All amounts are approximate. Feel free to use more or less of some ingredients, depending on your own preferences.

Ingredients:
 
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste

Instructions:
 
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.

Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately.

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese recipes kitchen:

Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks 
Lamb steak kebabs with mint  
Parsley Tabbouleh  
Layered houmous, tabbouleh & feta picnic bowl  
Grilled Skirt Steak   

Save and Share Middle Eastern Tomato Salad Recipe Recipe 

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Photo: Middle Eastern Tomato Salad Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern Tomato Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Tomato Salad.
 
This salad would have to be one of my very favorite ways to eat tomatoes when they're fresh and sun-ripened. It's actually very good made with Roma tomatoes since they have less seeds and the flesh is firm, but you can make it with any type of tomatoes.

(4-6 servings, Massoud's recipe)

All amounts are approximate. Feel free to use more or less of some ingredients, depending on your own preferences.

Ingredients:
 
1 cup finely diced cucumber (remove seeds if they are large)
1 cup finely diced tomato
1 cup finely diced onion (I often use sweet Vidalia onion)
1 cup finely chopped parsley (more or less, to taste)
1 cup finely chopped mint (more or less, to taste)
2-3 T olive oil, or more to taste
1-2 T fresh lemon juice, or more to taste
salt, pepper to taste

Instructions:
 
Chop cucumber in pieces less than 1/2 inch and put in colander. Add a generous amount of salt and let sit while you chop other ingredients. (If the tomatoes are juicy I add them to the cucumbers and let the juice run out.)

Cucumbers, tomatoes, and onions should be cut in same-size pieces, and parsley and mint should be chopped very finely. (You can use a food processor to chop the mint and parsley if you wish.) When all ingredients are chopped, combine in mixing bowl.

Mix in olive oil, lemon juice, salt and pepper. (Start with a bit less and add more until it tastes right to you. I find it does not need a great deal of dressing to taste good.) Serve immediately.

Source: Kalyn's Kitchen (a home-cooking blog where she share recipes that show how she is combining her love for delicious food with a commitment to healthy, lower-glycemic eating. 

More from the Lebanese recipes kitchen:

Seared Strip Steak with Lemony Couscous Tabbouleh 
How to barbecue steaks 
Lamb steak kebabs with mint  
Parsley Tabbouleh  
Layered houmous, tabbouleh & feta picnic bowl  
Grilled Skirt Steak   

Save and Share Middle Eastern Tomato Salad Recipe Recipe 

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Easy Falafel Recipe - How to Make Easy Falafel

Photo: Falafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Falafel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy Falafel.

Falafel is vegetarians’ answer to meatballs. These deep-fried orbs made out of ground fava beans, chickpeas or both, are crunchy balls of pleasure from the land of Middle East.

These falafel balls packed within flatbreads like lafas or pitas make one of the most amazing comfort food that Middle Eastern cuisine has to offer.

Falafel smothered with tahini and hot sauce, along with yummy toppings of pickled vegetables and salads has the potential to make even a hardcore meat lover drool! So just imagine what it could to a vegetarian?

The Copts of Egypt deserves special thanks from all the falafel lovers, for discovering these yummy balls as a substitute for meat during the time of Lent.

Eventually, the culinary goodness of this dish spread throughout the rest of Middle East, and it slowly evolved as one of the most popular street food in this part of the world.

Apart from ruling the streets, falafel also makes its appearance in the daily meal or meze as well as in iftar or the dinner spread served to break fast during Ramadan

No matter when you have falafel, be prepared to be welcomed by a delightful contrast of crispy coating with soft, spicy and overtly delicious interiors.

So set the usual croquettes and fritters aside and enjoy a slice of Middle East with falafel.

Makes: 20 balls

Ingredients:

1 cup dry chickpeas, soaked overnight and drained
6 tbsp all purpose flour
5 garlic cloves
1 small onion
1 tsp baking powder
½ cup fresh parsley, finely chopped
½ cp fresh cilantro, finely chopped
Oil for frying
2 tsp ground cumin
1 tsp ground coriander
Dash of chilli flakes
1 tsp salt

Method:

Add the chickpeas to a food processor, along with garlic, onions, cilantro as well as parsley and pulse them into a mashed mixture.

Transfer the mixture to a large mixing bowl and sprinkle the spices and salt, one after another.

Stir them all together and then add the flour as well as the baking powder.

Mix them thoroughly yet again, into a uniform mixture, cover and refrigerate for a couple of hours or more.

Take small portions of the mixture in your hands and shape them into small round balls. 

Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

More from the Lebanese Recipes kitchen:
 
Falafel 
Lebanese Falafel 
Egyptian Falafel 
Palestinian Falafel 
Falafel tabbouleh with lemon yogurt 
Falafel Sauce

Save and Share Easy Falafel Recipe

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

Photo: Falafel Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Easy Falafel Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Easy Falafel.

Falafel is vegetarians’ answer to meatballs. These deep-fried orbs made out of ground fava beans, chickpeas or both, are crunchy balls of pleasure from the land of Middle East.

These falafel balls packed within flatbreads like lafas or pitas make one of the most amazing comfort food that Middle Eastern cuisine has to offer.

Falafel smothered with tahini and hot sauce, along with yummy toppings of pickled vegetables and salads has the potential to make even a hardcore meat lover drool! So just imagine what it could to a vegetarian?

The Copts of Egypt deserves special thanks from all the falafel lovers, for discovering these yummy balls as a substitute for meat during the time of Lent.

Eventually, the culinary goodness of this dish spread throughout the rest of Middle East, and it slowly evolved as one of the most popular street food in this part of the world.

Apart from ruling the streets, falafel also makes its appearance in the daily meal or meze as well as in iftar or the dinner spread served to break fast during Ramadan

No matter when you have falafel, be prepared to be welcomed by a delightful contrast of crispy coating with soft, spicy and overtly delicious interiors.

So set the usual croquettes and fritters aside and enjoy a slice of Middle East with falafel.

Makes: 20 balls

Ingredients:

1 cup dry chickpeas, soaked overnight and drained
6 tbsp all purpose flour
5 garlic cloves
1 small onion
1 tsp baking powder
½ cup fresh parsley, finely chopped
½ cp fresh cilantro, finely chopped
Oil for frying
2 tsp ground cumin
1 tsp ground coriander
Dash of chilli flakes
1 tsp salt

Method:

Add the chickpeas to a food processor, along with garlic, onions, cilantro as well as parsley and pulse them into a mashed mixture.

Transfer the mixture to a large mixing bowl and sprinkle the spices and salt, one after another.

Stir them all together and then add the flour as well as the baking powder.

Mix them thoroughly yet again, into a uniform mixture, cover and refrigerate for a couple of hours or more.

Take small portions of the mixture in your hands and shape them into small round balls. 

Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels.

More from the Lebanese Recipes kitchen:
 
Falafel 
Lebanese Falafel 
Egyptian Falafel 
Palestinian Falafel 
Falafel tabbouleh with lemon yogurt 
Falafel Sauce

Save and Share Easy Falafel Recipe

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Best Baklava Recipe - Recipe for Baklava

Photo: Best Baklava Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Best Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Best Baklava.

Move over cakes and puddings, baklava is here! Baklava, an Arabic pastry, is packed with dry fruits and nuts between layers of phyllo pastry. You might find our baklava recipes a bit too sweet but its amazing flavours will hardly keep you complaining.

A single bite on this Arabic pastry and you will pop a few into your mouth without much ado. The buttery crust and the nuts like pistachios and walnuts add a nice crunch to the dessert while a hint of cinnamon creates magic with the dried fruits.

To cut down the dryness, baklava is often served with thick syrup made of honey, sugar and water which is much less sweet than the baklava itself but adds to its amazing flavours.

Every oriental culture claim their share of fame as the inventor of baklava but its original roots still remains a dispute. Most believe that it is of Turkish origin and was given its contemporary form by the royal cooks of topkapi palace.

Different Middle Eastern countries love to relish their baklava in their own way. While the Turkish prefer their baklava loaded with pistachios, the people of Iran love it dried with a trace of rosy flavour.

Introduce your kids with the Middle Eastern flavors through a baklava and amaze them with its delightful flavours. If you think that making baklava is a laborious process, follow this authentic baklava recipe and you will be cooking it like a professional.

Ingredients
 
16 oz phyllo dough
1 cup butter
1 lb chopped nuts (walnuts, pistachios, cashew nuts)
1 cup white sugar
½ cup honey
1 tsp vanilla extract
1 cup water

Method
 
1. Warm your oven to 350 degrees F.
2. Grease a fairly large baking dish with butter and keep aside.
3. Sprinkle cinnamon on top of chopped nuts and toss well to mix.
4. Roll out the phyllo dough and cut it into half.
5. Spread out two dough sheets in the dish and butter; continue the process until you get 8 layers of phyllo dough sheets in your dish.
6. Spoon in some of the spiced nuts and spread evenly throughout the sheets.
7. Cover them with 2 more sheets, coat it with butter and top the sheets with another layer of nut mixture.
8. Continue the layering and until you have covered 2/3 rd of the depth of baking dish.
9. Top the layers up with final 6 phyllo sheets.
10. Cut it out in small squares with a sharp knife.
11. Bake for 50 minutes until the crust turns crisp and golden.
12. Meanwhile, to make the sauce, melt sugar in water over heat.
13. Pour in honey and vanilla and let it simmer for half an hour.
14. When your baklava is done, take it out of the oven, smother it with the sauce and serve.

More from the Lebanese Recipes Kitchen:
 
Pistachio baklava 
Coffee Baklava 
Pistachio & Almond Baklava 
Pistachio & cardamom baklava 
Baklava with honey syrup 
Baklava Cups 

Save and Share Best Baklava Recipe

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

Photo: Best Baklava Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Best Baklava Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Best Baklava.

Move over cakes and puddings, baklava is here! Baklava, an Arabic pastry, is packed with dry fruits and nuts between layers of phyllo pastry. You might find our baklava recipes a bit too sweet but its amazing flavours will hardly keep you complaining.

A single bite on this Arabic pastry and you will pop a few into your mouth without much ado. The buttery crust and the nuts like pistachios and walnuts add a nice crunch to the dessert while a hint of cinnamon creates magic with the dried fruits.

To cut down the dryness, baklava is often served with thick syrup made of honey, sugar and water which is much less sweet than the baklava itself but adds to its amazing flavours.

Every oriental culture claim their share of fame as the inventor of baklava but its original roots still remains a dispute. Most believe that it is of Turkish origin and was given its contemporary form by the royal cooks of topkapi palace.

Different Middle Eastern countries love to relish their baklava in their own way. While the Turkish prefer their baklava loaded with pistachios, the people of Iran love it dried with a trace of rosy flavour.

Introduce your kids with the Middle Eastern flavors through a baklava and amaze them with its delightful flavours. If you think that making baklava is a laborious process, follow this authentic baklava recipe and you will be cooking it like a professional.

Ingredients
 
16 oz phyllo dough
1 cup butter
1 lb chopped nuts (walnuts, pistachios, cashew nuts)
1 cup white sugar
½ cup honey
1 tsp vanilla extract
1 cup water

Method
 
1. Warm your oven to 350 degrees F.
2. Grease a fairly large baking dish with butter and keep aside.
3. Sprinkle cinnamon on top of chopped nuts and toss well to mix.
4. Roll out the phyllo dough and cut it into half.
5. Spread out two dough sheets in the dish and butter; continue the process until you get 8 layers of phyllo dough sheets in your dish.
6. Spoon in some of the spiced nuts and spread evenly throughout the sheets.
7. Cover them with 2 more sheets, coat it with butter and top the sheets with another layer of nut mixture.
8. Continue the layering and until you have covered 2/3 rd of the depth of baking dish.
9. Top the layers up with final 6 phyllo sheets.
10. Cut it out in small squares with a sharp knife.
11. Bake for 50 minutes until the crust turns crisp and golden.
12. Meanwhile, to make the sauce, melt sugar in water over heat.
13. Pour in honey and vanilla and let it simmer for half an hour.
14. When your baklava is done, take it out of the oven, smother it with the sauce and serve.

More from the Lebanese Recipes Kitchen:
 
Pistachio baklava 
Coffee Baklava 
Pistachio & Almond Baklava 
Pistachio & cardamom baklava 
Baklava with honey syrup 
Baklava Cups 

Save and Share Best Baklava Recipe

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Meat & Potatoes Samboosak Recipe

Photo: Meat & Potatoes Samboosak Recipe

Healthy and easy Lebanese recipes and meals - Find a collection of Lebanese and Lebanese-inspired recipes from savory to sweet. The popular cuisine makes use of gorgeous herbs, spices and offers a truly sensational experience of taste and aroma.

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Meat & Potatoes Samboosak.

Cuisine: Arabic
Category: Levant
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for filling:

2 medium potatoes or 400 g

1 tablespoon vegetable oil

500 g minced beef

2 medium onions or 250 g, finely chopped

1 cup flat leaf fresh parsley or 75 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 teaspoon ground black pepper

pastry:

1 packet samosa pastry sheets or 500 g

½ cup water or 125 ml, cold

2 tablespoons corn flour

1 cup vegetable oil

Preparation

Peel and cut Potatoes to 1cm cubes and set aside.

In a deep pan, heat Vegetable Oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown Minced Meat, add chopped Onions and fry until onions are translucent.

Add chopped Parsley and the MAGGI® Chicken Bouillon and Water and simmer for five minutes until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve Corn Flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the Samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

Other tips : Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.

Nutritional Information

Energy :     454.00 Kcal
Protein :     20.00 g
Carbohydrate :     51.00 g
Fats :     21.00 g   

From Nestle Family

More from the Lebanese recipes kitchen:
 
Fried Meat Sambousek 
Sambousek 
Cheese Fatayer 
Spinach fatayer 
Lamb and olives pies (fatayer)
Small pies (Manaeish) or Fatayer  

Save and Share Meat & Potatoes Samboosak Recipe

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Photo: Meat & Potatoes Samboosak Recipe

Healthy and easy Lebanese recipes and meals - Find a collection of Lebanese and Lebanese-inspired recipes from savory to sweet. The popular cuisine makes use of gorgeous herbs, spices and offers a truly sensational experience of taste and aroma.

Enjoy the festival of delicious food & warm hospitality and learn how to make easy Meat & Potatoes Samboosak.

Cuisine: Arabic
Category: Levant
Serves: 10 persons
Difficulty: Medium
Cost: Cheap

Preparation time :     30 minutes
Cooking time :     30 minutes

Ingredients

for filling:

2 medium potatoes or 400 g

1 tablespoon vegetable oil

500 g minced beef

2 medium onions or 250 g, finely chopped

1 cup flat leaf fresh parsley or 75 g, finely chopped

2 cubes MAGGI® Chicken Bouillon or 20 g

½ cup water or 125 ml, hot

1 teaspoon ground black pepper

pastry:

1 packet samosa pastry sheets or 500 g

½ cup water or 125 ml, cold

2 tablespoons corn flour

1 cup vegetable oil

Preparation

Peel and cut Potatoes to 1cm cubes and set aside.

In a deep pan, heat Vegetable Oil, add potato cubes and fry until golden, remove and set aside.

In the same pan brown Minced Meat, add chopped Onions and fry until onions are translucent.

Add chopped Parsley and the MAGGI® Chicken Bouillon and Water and simmer for five minutes until liquid is absorbed.

Stir in previously fried potatoes and remove the filling from heat, cover and cool down to room temperature.

Dissolve Corn Flour and cold water until smooth and milky.

Place about a tablespoon of the filling on the Samboosa pastry and roll to desired shape, making sure the filling is completely covered, brush with the cornstarch mixture to seal the ends of the pastry.

Pan fry rolled samboosa in hot vegetable oil and place on kitchen paper to drain excess grease.

Serve warm with a side of chili sauce.

Other tips : Uncooked Samboosa’s can be kept in containers in the freezer for up to 3 months.

Nutritional Information

Energy :     454.00 Kcal
Protein :     20.00 g
Carbohydrate :     51.00 g
Fats :     21.00 g   

From Nestle Family

More from the Lebanese recipes kitchen:
 
Fried Meat Sambousek 
Sambousek 
Cheese Fatayer 
Spinach fatayer 
Lamb and olives pies (fatayer)
Small pies (Manaeish) or Fatayer  

Save and Share Meat & Potatoes Samboosak Recipe

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Halva Recipe - How to Make Halva

Photo: Halva Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy & easy Lebanese recipes invites you to try Halva Recipe. Enjoy Middle Eastern desserts and learn how to make Halva.

Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly.

In Lebanon, Syria, Iraq, Jordan, and Palestine halva, halvah, or halawa (Arabic: حلاوة‎) is typically the sesame or tahini-based form, which can be flavoured in various ways, and may include pistachios, almonds or chocolate. A large quantity of halva is exported from Lebanon throughout the world.
 
 Ingredients:

1 kilo (2 lbs) Sesame Seeds 
1 teaspoon Grounded Cardamon
1 kilo (2 lbs) Raw Tahini (see note below)
1/2 kilo (1 lbs) Natural Honey
1 tablespoon Rose Water 
To garnish you can use (Pistachio, Almonds, Pine Nuts, Grated coconut)

Preparation:

1. Put the sesame seeds in a blender or food processor fitted with the metal blade. Blend for about 5 or until becomes like a powder.

2.Add the grounded cardamon and blend for 15 seconds.

3. Add half amount of the tahini paste and blend for 15 seconds.

4. Add the honey and blend for 15 seconds.

5. Add the rest of tahini paste and blend for another 15 seconds.

6. Add  the rose water.

7. Process until you get a very smooth paste.

8. Put the mixture into an appropriate dish and decorate as you wish with Pistachio, Almonds, Pine Nuts, Grated coconut, press gently with your hand.

9. Cover the dish and put in the fridge for about 1 hour and your tasty middle eastern halva is ready. 

Notes:

You should be able to find tahini (all tahini is sesame tahini!) in almost any major grocery store, and in any middle eastern market. You can find organic brands at Whole Foods, and probably at any natural foods specialty store.
 
At Whole Foods, it will be in the nut butter aisle, with the almond butter and cashew butter and so forth. In other grocery stores, it may be with nut butters or it may be in international foods or natural foods.
 
Good luck finding tahini, and enjoy your recipe! I think once you begin using tahini, you will love it so much you will make it a regular item in your pantry!   

More from the Lebanese recipes kitchen:
 
Layali Lubnan 
Lebanese Knafeh 
Om Ali 
Osmallieh 
Maamool with Pistachios 
Pistachio baklava

Save and Share Halva Recipe 

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Photo: Halva Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy & easy Lebanese recipes invites you to try Halva Recipe. Enjoy Middle Eastern desserts and learn how to make Halva.

Most types of halva are relatively dense confections sweetened with sugar or honey. Their textures, however, vary. For example, semolina-based halva is gelatinous and translucent, while sesame-based halva is drier and more crumbly.

In Lebanon, Syria, Iraq, Jordan, and Palestine halva, halvah, or halawa (Arabic: حلاوة‎) is typically the sesame or tahini-based form, which can be flavoured in various ways, and may include pistachios, almonds or chocolate. A large quantity of halva is exported from Lebanon throughout the world.
 
 Ingredients:

1 kilo (2 lbs) Sesame Seeds 
1 teaspoon Grounded Cardamon
1 kilo (2 lbs) Raw Tahini (see note below)
1/2 kilo (1 lbs) Natural Honey
1 tablespoon Rose Water 
To garnish you can use (Pistachio, Almonds, Pine Nuts, Grated coconut)

Preparation:

1. Put the sesame seeds in a blender or food processor fitted with the metal blade. Blend for about 5 or until becomes like a powder.

2.Add the grounded cardamon and blend for 15 seconds.

3. Add half amount of the tahini paste and blend for 15 seconds.

4. Add the honey and blend for 15 seconds.

5. Add the rest of tahini paste and blend for another 15 seconds.

6. Add  the rose water.

7. Process until you get a very smooth paste.

8. Put the mixture into an appropriate dish and decorate as you wish with Pistachio, Almonds, Pine Nuts, Grated coconut, press gently with your hand.

9. Cover the dish and put in the fridge for about 1 hour and your tasty middle eastern halva is ready. 

Notes:

You should be able to find tahini (all tahini is sesame tahini!) in almost any major grocery store, and in any middle eastern market. You can find organic brands at Whole Foods, and probably at any natural foods specialty store.
 
At Whole Foods, it will be in the nut butter aisle, with the almond butter and cashew butter and so forth. In other grocery stores, it may be with nut butters or it may be in international foods or natural foods.
 
Good luck finding tahini, and enjoy your recipe! I think once you begin using tahini, you will love it so much you will make it a regular item in your pantry!   

More from the Lebanese recipes kitchen:
 
Layali Lubnan 
Lebanese Knafeh 
Om Ali 
Osmallieh 
Maamool with Pistachios 
Pistachio baklava

Save and Share Halva Recipe 

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Falafel in Pita with Yogurt Sauce Recipe

Photo: Falafel in Pita with Yogurt Sauce Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy cooking quick & easy meals and learn how to make Falafel in Pita with Yogurt Sauce.

Cuisine: Middle Eastern
Recipe Type: Sandwiches
Total Time: 45 min | Prep 25 min | Cook 20 min
Yield: 4 servings   
Level: Easy
Source: Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
 Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Yield: 1 cup

More Falafel dishes from the Lebanese Recipes kitchen:

Falafel-Stuffed Pitas
Falafel Sandwiches
Lebanese Falafel
Egyptian Falafel
Palestinian Falafel
Spicy falafels

Save and Share Falafel in Pita with Yogurt Sauce Recipe

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Photo: Falafel in Pita with Yogurt Sauce Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Falafel in Pita with Yogurt Sauce Recipe. Enjoy cooking quick & easy meals and learn how to make Falafel in Pita with Yogurt Sauce.

Cuisine: Middle Eastern
Recipe Type: Sandwiches
Total Time: 45 min | Prep 25 min | Cook 20 min
Yield: 4 servings   
Level: Easy
Source: Recipe courtesy Guy Fieri, 2008
Show: Guy's Big Bite Episode: Middle East Feast

Ingredients

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
 Yogurt Dipping Sauce, recipe follows

Directions

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Yogurt Dipping Sauce:

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin
Kosher salt, as needed

Mix the yogurt, lemon zest, lemon juice, cilantro, parsley and cumin together in a small bowl. Add salt to taste. Chill until ready to use.

Yield: 1 cup

More Falafel dishes from the Lebanese Recipes kitchen:

Falafel-Stuffed Pitas
Falafel Sandwiches
Lebanese Falafel
Egyptian Falafel
Palestinian Falafel
Spicy falafels

Save and Share Falafel in Pita with Yogurt Sauce Recipe

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Lebanese Makloubi with Meat Recipe

Photo: Lebanese Makloubi with Meat Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Makloubi with Meat Recipe. Enjoy cooking quick & easy meals and learn how to make Lebanese Makloubi with Meat.

Makloubi is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you prefer. Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms.

Cuisine: Middle Eastern
Recipe Type: Main Dish
Source: lebanese-cuisine.com

Ingredients:

For step # 1

21/2-lbs of veal large chunks
3-table spoons of olive oil
1-large onion ( peeled and cut in half)
1-teaspoon cinnamon
2-cinnamon sticks
1-teaspoon nutmeg
1-teaspoon all spice
1-teaspoon of black pepper
1 -teaspoon of red pepper flack
2-bay leafs
8 -cups of water
_____________________________________

2-large tomatoes, cut into circles
1-large eggplant, cut into circle shapes and fried
½ pound of cauliflower, cut into bite size and fried
3 cups of rice ( your choice, I used Basmati)
1-2 tablespoon of Salt ( add as you desire or less)
3- tablespoons of ghee
1-cup of pine nuts ( fried in Oil until golden brown)
1 cup of blanched almonds ( fired in oil until golden brown)
½ cup of oil for brown pine nuts and almonds

Preparation:

Heat olive oil in a deep pot over medium-high heat and sauté veal meat and cook for 1-2 minutes on each side. Add water, onion, cinnamon powder, and sticks, nutmeg, all spice, black pepper, red pepper flack and bay leafs to the pot and cook again for 2 hours on medium heat or until meat is very tender. Leave in stock once done ( taste stock for your liking of seasoning).

In a large pot, melt the ghee and turn heat to low.

Remove meat from stock and shred with a fork, then evenly place as your 1st layer ( careful HOT)

Place tomato as 2nd layer into the pot then add eggplant as 3rd layer after that add the cauliflower.

Place the rice over the layers and spread evenly.

Strain the stock and carefully pour 6 CUPS over the rice

Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked and no more water in pot. (NEVER stir rice)

Prepare flat serving plate and quickly flip the pot over the plate then hit the pot with hand from different places and gently lift it up.

Serve and enjoy Makloubi with your favorite side dish. 

More quick & easy Lebanese recipes: 

Malooba Recipe
Lebanese Marinated Chicken
Spicy Fish Lebanese Style
Lebanese Chicken with Couscous
Lebanese Chicken and Potatoes
Lebanese rice with mince  

Save and share Lebanese Makloubi with Meat Recipe

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Photo: Lebanese Makloubi with Meat Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Lebanese Makloubi with Meat Recipe. Enjoy cooking quick & easy meals and learn how to make Lebanese Makloubi with Meat.

Makloubi is a Upside Down Rice dish with either beef or chicken or can be vegetarian if you prefer. Maklouba or Makloubeh is a very popular Mediterranean and Middle Eastern Dish in various forms.

Cuisine: Middle Eastern
Recipe Type: Main Dish
Source: lebanese-cuisine.com

Ingredients:

For step # 1

21/2-lbs of veal large chunks
3-table spoons of olive oil
1-large onion ( peeled and cut in half)
1-teaspoon cinnamon
2-cinnamon sticks
1-teaspoon nutmeg
1-teaspoon all spice
1-teaspoon of black pepper
1 -teaspoon of red pepper flack
2-bay leafs
8 -cups of water
_____________________________________

2-large tomatoes, cut into circles
1-large eggplant, cut into circle shapes and fried
½ pound of cauliflower, cut into bite size and fried
3 cups of rice ( your choice, I used Basmati)
1-2 tablespoon of Salt ( add as you desire or less)
3- tablespoons of ghee
1-cup of pine nuts ( fried in Oil until golden brown)
1 cup of blanched almonds ( fired in oil until golden brown)
½ cup of oil for brown pine nuts and almonds

Preparation:

Heat olive oil in a deep pot over medium-high heat and sauté veal meat and cook for 1-2 minutes on each side. Add water, onion, cinnamon powder, and sticks, nutmeg, all spice, black pepper, red pepper flack and bay leafs to the pot and cook again for 2 hours on medium heat or until meat is very tender. Leave in stock once done ( taste stock for your liking of seasoning).

In a large pot, melt the ghee and turn heat to low.

Remove meat from stock and shred with a fork, then evenly place as your 1st layer ( careful HOT)

Place tomato as 2nd layer into the pot then add eggplant as 3rd layer after that add the cauliflower.

Place the rice over the layers and spread evenly.

Strain the stock and carefully pour 6 CUPS over the rice

Cover the pot and place it over high heat until the water start to boil then reduce the heat to medium and keep until the Maklouba is cooked and no more water in pot. (NEVER stir rice)

Prepare flat serving plate and quickly flip the pot over the plate then hit the pot with hand from different places and gently lift it up.

Serve and enjoy Makloubi with your favorite side dish. 

More quick & easy Lebanese recipes: 

Malooba Recipe
Lebanese Marinated Chicken
Spicy Fish Lebanese Style
Lebanese Chicken with Couscous
Lebanese Chicken and Potatoes
Lebanese rice with mince  

Save and share Lebanese Makloubi with Meat Recipe

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Arabic Cardamom Shortbread (Gorayba) Recipe

Photo: Arabic Cardamom Shortbread (Gorayba) Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

lemoncurd's Note:

These cookies are made all over the Middle East. Each country and each household has their favourite recipe. The traditional shape is a horse shoe with the 2 ends pinched together and a nut is placed where they meet. I only do that if I am receiving guests or for a special occasion.

Ingredients:

Serves: 50 Yield: 50 cookies

2 cups flour
2 teaspoons ground cardamom (optional) or 1 tablespoon orange flower water or 1 tablespoon rose water (optional)
1 cup pure ghee
1 cup icing sugar
50 blanched almond halves or 50 walnuts or 50 pine nuts or 50 pistachios
1/2 teaspoon baking soda

Directions:

1 Melt ghee in a saucepan on the stove.

2 Add icing sugar to ghee and mix till sugar is completely dissolved.

3 Remove from heat.

4 Add cardamom and gradually add in the flour and baking soda.

5 Mix well. dough should not stick to your hand.

6 Add more flour if necessary.

7 Roll 1 tsp of dough at a time into balls.

8 Place onto an oven tray, flatten slightly.

9 Place a nut of your choice in the middle of each cookie.

10 Bake at 180°C for 10 minutes, or until tops are cream.

From food.com
By lemoncurd

More Lebanese Recipes:

Homemade Lebanese Dessert Aysh El Saraya
Layali Lubnan
Pistachio baklava
Lebanese Knafe Na'ama  
Muhallabia, Lebanese Almond Cream Pudding
Halawat El-Jibn Bil-Kishta

Save and Share Arabic Cardamom Shortbread (Gorayba) Recipe

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Photo: Arabic Cardamom Shortbread (Gorayba) Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen.

lemoncurd's Note:

These cookies are made all over the Middle East. Each country and each household has their favourite recipe. The traditional shape is a horse shoe with the 2 ends pinched together and a nut is placed where they meet. I only do that if I am receiving guests or for a special occasion.

Ingredients:

Serves: 50 Yield: 50 cookies

2 cups flour
2 teaspoons ground cardamom (optional) or 1 tablespoon orange flower water or 1 tablespoon rose water (optional)
1 cup pure ghee
1 cup icing sugar
50 blanched almond halves or 50 walnuts or 50 pine nuts or 50 pistachios
1/2 teaspoon baking soda

Directions:

1 Melt ghee in a saucepan on the stove.

2 Add icing sugar to ghee and mix till sugar is completely dissolved.

3 Remove from heat.

4 Add cardamom and gradually add in the flour and baking soda.

5 Mix well. dough should not stick to your hand.

6 Add more flour if necessary.

7 Roll 1 tsp of dough at a time into balls.

8 Place onto an oven tray, flatten slightly.

9 Place a nut of your choice in the middle of each cookie.

10 Bake at 180°C for 10 minutes, or until tops are cream.

From food.com
By lemoncurd

More Lebanese Recipes:

Homemade Lebanese Dessert Aysh El Saraya
Layali Lubnan
Pistachio baklava
Lebanese Knafe Na'ama  
Muhallabia, Lebanese Almond Cream Pudding
Halawat El-Jibn Bil-Kishta

Save and Share Arabic Cardamom Shortbread (Gorayba) Recipe

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Koussa Mehche Recipe

Photo: Koussa Mehche Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen. 

The Lebanese zucchini (Koussa or “Koosa” in Arabic) is popular in Mediterranean & Middle-Eastern dishes. The immature fruit (being the swollen ovary of the female zucchini flower) is harvested when it reaches about 15cm in length. Middle-Eastern types are stocky, pale green, tapering ends with a thick dark green stem and have a similar shape to a ridged cucumber. They have smooth shiny skin and solid, crispy and flavourful flesh. 

Photo: Lebanese Zucchini

Ingredients

2 kg courgettes (zucchini)
200g beef meat, minced
100g short grain white rice
Salt to taste
Pinch of pepper
Pinch of ground cinnamon
100g of Al Wadi Al Akhdar canned diced tomatoes
2 tbsp vegetable oil
400g lamb chops
1 tbsp tomato paste
2 tomatoes, cut in circles

Preparation

Core the courgettes, rinse and set aside.

Mix together: minced meat, rice, salt, pepper, cinnamon and tomatoes.

Stuff the courgettes with the meat and rice mixture.

In a saucepan, heat the oil and fry the lamb chops.

Lay the lamb chops in the bottom of the saucepan and arrange the stuffed courgettes over it. Top it with a layer of tomatoes slices and cover the whole thing with water. Add the tomato paste and sprinkle with salt.

Cover the courgettes with a plate and the pot lid. Bring to a boil then lower the heat and simmer for about an hour.

More Lebanese Recipes:

Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura
Ijjit Kousa (Zucchini & Egg Fritters)
Lebanese Cooking: How To Make Summer Squash with Rice
Lebanese Zucchini
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops 

Save and share Koussa Mehche Recipe 

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Photo: Koussa Mehche Recipe

The Lebanese Recipes Kitchen: Share home-style and healthy Lebanese recipes inspired by Lebanese family traditions from savory dishes to sweet. Enjoy the lifestyle of cooking authentic Lebanese food at your home kitchen. 

The Lebanese zucchini (Koussa or “Koosa” in Arabic) is popular in Mediterranean & Middle-Eastern dishes. The immature fruit (being the swollen ovary of the female zucchini flower) is harvested when it reaches about 15cm in length. Middle-Eastern types are stocky, pale green, tapering ends with a thick dark green stem and have a similar shape to a ridged cucumber. They have smooth shiny skin and solid, crispy and flavourful flesh. 

Photo: Lebanese Zucchini

Ingredients

2 kg courgettes (zucchini)
200g beef meat, minced
100g short grain white rice
Salt to taste
Pinch of pepper
Pinch of ground cinnamon
100g of Al Wadi Al Akhdar canned diced tomatoes
2 tbsp vegetable oil
400g lamb chops
1 tbsp tomato paste
2 tomatoes, cut in circles

Preparation

Core the courgettes, rinse and set aside.

Mix together: minced meat, rice, salt, pepper, cinnamon and tomatoes.

Stuff the courgettes with the meat and rice mixture.

In a saucepan, heat the oil and fry the lamb chops.

Lay the lamb chops in the bottom of the saucepan and arrange the stuffed courgettes over it. Top it with a layer of tomatoes slices and cover the whole thing with water. Add the tomato paste and sprinkle with salt.

Cover the courgettes with a plate and the pot lid. Bring to a boil then lower the heat and simmer for about an hour.

More Lebanese Recipes:

Kousa Mahshi Bi Laban
Kousa Mahshi B'banadoura
Ijjit Kousa (Zucchini & Egg Fritters)
Lebanese Cooking: How To Make Summer Squash with Rice
Lebanese Zucchini
Stuffed Baby Zucchini and Vine Leaves with Lamb Chops 

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Frikeh with chicken recipe

Photo: Frikeh with chicken recipe

Ingredients:

250g Frikeh
1 large onion, chopped
1 tbsp Al Wadi Al Akhdar butter
1tsp salt
1 tsp pepper
1 cup Al Wadi Al Akhdar chick peas, canned
1 cup chicken stock

For the chicken
½ kg chicken
Bay leaves
Cinnamon sticks
1 large onion, chopped
1L water
1 tsp salt

Preparation

The chicken
In a large pot, put together the water, the chicken, bay leaves, cinnamon sticks, and salt.

Bring to a boil. Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.

Leave it until the chicken is cooked.

Remove chicken and strain the stock.

Frikeh
In a large pot, heat the butter. Add the onions and cook until golden

Add the frikeh and spices, stirring a little.

Add the chick peas, salt and chicken stock.

Bring to boil then lower the heat and simmer for 20mn (until water evaporates)

Serve with chicken pieces.

Source: alwadi-alakhdar.com

More from the Lebanese Recipes Kitchen:

Khaleeji Lamb Freeke
Sumac Chicken – Roasted over Onions and Pita Bread
Chicken Tagine with Onions, Honey, and Mint
Moroccan Couscous with chicken
Burghul with Chicken and Tomato
Traditional Moroccan Couscous with Chicken
 
Save and share Frikeh with chicken recipe

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Photo: Frikeh with chicken recipe

Ingredients:

250g Frikeh
1 large onion, chopped
1 tbsp Al Wadi Al Akhdar butter
1tsp salt
1 tsp pepper
1 cup Al Wadi Al Akhdar chick peas, canned
1 cup chicken stock

For the chicken
½ kg chicken
Bay leaves
Cinnamon sticks
1 large onion, chopped
1L water
1 tsp salt

Preparation

The chicken
In a large pot, put together the water, the chicken, bay leaves, cinnamon sticks, and salt.

Bring to a boil. Lower the heat and simmer, skimming off the foam that forms on the surface of the liquid.

Leave it until the chicken is cooked.

Remove chicken and strain the stock.

Frikeh
In a large pot, heat the butter. Add the onions and cook until golden

Add the frikeh and spices, stirring a little.

Add the chick peas, salt and chicken stock.

Bring to boil then lower the heat and simmer for 20mn (until water evaporates)

Serve with chicken pieces.

Source: alwadi-alakhdar.com

More from the Lebanese Recipes Kitchen:

Khaleeji Lamb Freeke
Sumac Chicken – Roasted over Onions and Pita Bread
Chicken Tagine with Onions, Honey, and Mint
Moroccan Couscous with chicken
Burghul with Chicken and Tomato
Traditional Moroccan Couscous with Chicken
 
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Falafel Recipe - Best falafel Recipe

Photo: Falafel Recipe

Authentic Lebanese recipes - Enjoy a collection of healthy and home-style Lebanese recipes like Tabbouleh, Fattoush, Hummus,Baba Ghanouj, Kibbee, Falafel, Shawarma, and Baklava. 

One of the most delicious, mouth-watering foods here in the Arab world is the small, round yummy balls called Falafel!

Falafel is served with Hummus and Fool and is also made into great sandwiches in the Arabic pita bread with a tad bit of Hummus, pickles and a simple cucumber and tomato salad, in addition to the famous Tahina Sauce!

Falafel is pure Arabic, so don’t believe it when it is said that the Arabs have taken the recipe from others.

Ingredients

1 cup dried peeled fava beans [fool], soaked overnight
¾ cup dried chickpeas [hummus], soaked overnight
1 onion, chopped finely
1/3 cup minced parsley
2 tbsps minced cilantro
1 garlic clove, minced
1 tsp baking powder
1 tsp salt
¾ tsp ground cumin
3 tbsps water
olive oil for frying
 
Preparation
 
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin. Pulse to form a coarse paste. Add the water and process until the mixture is gritty but fine and bright green. Scrape the paste into a bowl.

Heat 2 inches of oil for frying, scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.

Drain on paper towels set over a wire rack and serve hot.

From waleg.com

More from the Lebanese Recipes Kitchen: 

Falafel Maker
Video:Great Ways to Flavor Falafel
Egyptian Falafel
Palestinian Falafel
Falafel & halloumi burgers
Falafel tabbouleh with lemon yogurt

Save and Share Falafel Recipe

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Photo: Falafel Recipe

Authentic Lebanese recipes - Enjoy a collection of healthy and home-style Lebanese recipes like Tabbouleh, Fattoush, Hummus,Baba Ghanouj, Kibbee, Falafel, Shawarma, and Baklava. 

One of the most delicious, mouth-watering foods here in the Arab world is the small, round yummy balls called Falafel!

Falafel is served with Hummus and Fool and is also made into great sandwiches in the Arabic pita bread with a tad bit of Hummus, pickles and a simple cucumber and tomato salad, in addition to the famous Tahina Sauce!

Falafel is pure Arabic, so don’t believe it when it is said that the Arabs have taken the recipe from others.

Ingredients

1 cup dried peeled fava beans [fool], soaked overnight
¾ cup dried chickpeas [hummus], soaked overnight
1 onion, chopped finely
1/3 cup minced parsley
2 tbsps minced cilantro
1 garlic clove, minced
1 tsp baking powder
1 tsp salt
¾ tsp ground cumin
3 tbsps water
olive oil for frying
 
Preparation
 
Drain and rinse the favas and chickpeas and put them in a food processor. Add the onion, parsley, cilantro, garlic, baking powder, salt and cumin. Pulse to form a coarse paste. Add the water and process until the mixture is gritty but fine and bright green. Scrape the paste into a bowl.

Heat 2 inches of oil for frying, scoop rounded tablespoons of the falafel mixture into the hot oil and fry in small batches until browned and crisp, about 2 minutes.

Drain on paper towels set over a wire rack and serve hot.

From waleg.com

More from the Lebanese Recipes Kitchen: 

Falafel Maker
Video:Great Ways to Flavor Falafel
Egyptian Falafel
Palestinian Falafel
Falafel & halloumi burgers
Falafel tabbouleh with lemon yogurt

Save and Share Falafel Recipe

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