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 Kabsa

This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.

Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium

Ingredients

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp Dede's 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth:

2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Directions

NOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.

After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
 
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This kabsa rice dish is the equivalent of the Italian risotto or Spanish paella. This is a traditional rice dish in the south Mediterranean and combines wonderful spice flavors with the topping of chicken or meat and toasted nuts. These dishes are mainly made from a mixture of spices, rice (usually long-grain basmati), meat and vegetables. There are many kinds of kabsa and each kind has a uniqueness about it. The spices, rice and meat may be enhanced with almonds, pine nuts, onions and raisins. It's very fulfilling and very worth the time it takes to make.

Total Time: 2 Hours 20 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours
Yield: 4-6
Level: Medium

Ingredients

2 cups long grain Uncle Ben's rice
1 1/2 cup chopped ripe tomato
2 cups chopped onion
1/2 cup white raisons soaked in 1/3 cup water
1/2 cup sliced almonds
1/2 cup pistachios
1/2 cup pine nuts
1 1/2 tsp salt
1 tbs ground cardamom
10 cloves
1/2 tsp nutmeg
1/2 tsp Dede's 7 spices
1/4 tsp cinnamon
1/4 tsp ground black pepper
4 cups chicken broth
6 tbs butter
2 tbs olive oil

Pre-cooked chicken in broth:

2 chicken breasts or 2 thighs and 2 drumsticks
6 cups water
1/2 cup chopped onion
2 bay leaves
2 cinnamon sticks
1 tsp salt

Directions

NOTE: IF USING DEDEMED KABSA SPICE, THEN REPLACE CARDAMOM, NUTMEG, 7 SPICES, CINNAMON, CLOVES AND BLACK PEPPER WITH 3 TBS KABSA SPICE.

In a large pot place chicken, water, onion, bay leaves, cinnamon stick and salt and let cook covered on low heat for about 1 1/2 hour.

In a large bowl rinse rice and pour off excess water, mix in seasonings.

In another large pot add 2tbs olive oil and 1 tbs butter, then add chopped onions and chopped tomatoes and cook for 10 minutes on medium heat. Next add rice, mix and then add 4 cups of chicken broth from the cooked chicken, stir and then add 3 tbs butter. Let come to a boil and then turn down to low heat, cover and let cook for 45 minutes. In a small pan, add 2 tbs butter and stir in nuts and raisins, let cook until all are evenly brown, set aside for garnish. In the mean time, pull apart cooked chicken and remove any bones.

After 45 minutes, fluff rice with a fork and let sit another 10 minutes.

To present dish, pour out the rice into a large serving dish, place pieces of chicken on top and then put the nut and raisin mixture on top of that. Serve with yogurt or salad.

NOTE: TO USE DEDE'S KABSA SPICE, REPLACE CARDAMOM, CLOVES, NUTMEG, 7 SPICES, CINNAMON, BLACK PEPPER WITH 2 TBS DEDE'S KABSA SPICE
 
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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 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 Layali Lubnan "Lebanese Nights" Dessert

This is classic Lebanese dessert recipe. It is simple to make and can be made ahead of time and refrigerated before serving. It is a simple light dessert and can be served any time of year.

Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yield: 8-10
Level: Easy

Ingredients

1/2 cup semolina
1 cup sugar
1 egg
3 tbs corn starch dissolved in 1/4 cup water
2 tbs rose water
2 tbs orange blossom water
3 cups whole milk
1 banana or 2 cups of any fruit
1/2 cup toasted almonds
1/2 cup pistachios
1/2 cup toasted pine nuts
2 cups whipped cream
2 cups DedeMed ashta custard (see recipe below)
2 cups DedeMed simple syrup (see recipe below)

DedeMed Ashta Recipe

2 cups whole milk
2 cups 2% or fat free milk
1 cup heavy cream
3 tbs sugar
1/2 cup cornstarch mixed with 1/2 cup water
7 pieces white bread with crust removed
1 tbs Rose Water
1 tbs Orange Blossom water

DedeMed Simple Syrup Recipe

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 tbs orange blossom water
1 tbs rose water

Directions

In a pot, add milk and on medium heat, warm the milk for 3 minutes. Next, add the semolina and sugar, stir and cook for 5-7 minutes until you see it start to thicken. Next add the beaten egg and cornstarch and cook for another 5 minutes and continue stirring. Lastly, turn off the heat and stir in the rose water and orange blossom water, pour the mixture into a deep serving dish and let cool at room temperature for about 40 minutes. After the mixture has cooled, add the ashta custard on top and layer in some of the fruit and nuts, then add the whipped cream and add more of the nuts. Cool in the refrigerator for at least 2 hours. Drizzle lightly with simple syrup and serve with simple syrup on the side in case someone wants more.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

For simple syrup combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.

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This is classic Lebanese dessert recipe. It is simple to make and can be made ahead of time and refrigerated before serving. It is a simple light dessert and can be served any time of year.

Total Time: 30 Minutes
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Yield: 8-10
Level: Easy

Ingredients

1/2 cup semolina
1 cup sugar
1 egg
3 tbs corn starch dissolved in 1/4 cup water
2 tbs rose water
2 tbs orange blossom water
3 cups whole milk
1 banana or 2 cups of any fruit
1/2 cup toasted almonds
1/2 cup pistachios
1/2 cup toasted pine nuts
2 cups whipped cream
2 cups DedeMed ashta custard (see recipe below)
2 cups DedeMed simple syrup (see recipe below)

DedeMed Ashta Recipe

2 cups whole milk
2 cups 2% or fat free milk
1 cup heavy cream
3 tbs sugar
1/2 cup cornstarch mixed with 1/2 cup water
7 pieces white bread with crust removed
1 tbs Rose Water
1 tbs Orange Blossom water

DedeMed Simple Syrup Recipe

2 cups sugar
1 cup water
juice of 1/2 of a lemon
1 tbs orange blossom water
1 tbs rose water

Directions

In a pot, add milk and on medium heat, warm the milk for 3 minutes. Next, add the semolina and sugar, stir and cook for 5-7 minutes until you see it start to thicken. Next add the beaten egg and cornstarch and cook for another 5 minutes and continue stirring. Lastly, turn off the heat and stir in the rose water and orange blossom water, pour the mixture into a deep serving dish and let cool at room temperature for about 40 minutes. After the mixture has cooled, add the ashta custard on top and layer in some of the fruit and nuts, then add the whipped cream and add more of the nuts. Cool in the refrigerator for at least 2 hours. Drizzle lightly with simple syrup and serve with simple syrup on the side in case someone wants more.

For Ashta custard pour whole milk, fat free milk, heavy cream, sugar and cornstarch in a medium size pot and stir. Cut white bread into pieces and add to pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.

For simple syrup combine sugar, water and lemon juice in a pot and let simmer over medium heat for 10 minutes then add the rose water and orange blossom water and simmer for another 2-3 minutes. Remove from heat and let cool completely before serving. Store in a tight jar in the refrigerator for up to 2 months.

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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.

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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 Tabbouleh Salad

Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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Tabbouleh is a delicious side dish or salad that has become very popular. Full of great ingredients, this is Ritas moms tabouleh recipe. Tabouli, Taboule or Tabouleh no matter how you spell it, tabouleh is a great summer time dish. And this tabouleh recipe will soon be a favorite salad at your house too.

Tabbouleh

1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary

Place wheat in bowl and rinse under cool water three times. Leave about ½ water after the third rinse on top of the wheat to soften it. Let sit for 15 minutes or until water is absorbed. Squeeze to drain any remaining liquid out.

Meanwhile, mix your vegetables:
Add all vegetables in large bowl, mixing gently. Add cumin, mint, basil and salt and pepper. Add wheat, and mix well. Add oil, a little at a time, and mix. Taste for seasonings. Add lemon juice if desired. Serves 6-8 as a main meal, 10 as a first course.

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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. 

Save and Share How to Make Baklava

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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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How to Make Easy Hummus

This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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This video shows how easy it is to make a delicious hummus from scratch. Canned garbanzo beans, lemon, garlic, and tahini are simply blended together. Serve with pita or your favorite crackers or fresh veggies to dip. 

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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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