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Kibbeh Bil Saniyyeh means ‘kibbeh in a tray’ and is one of the easiest kibbeh dishes to make, yet full of kibbeh's delicious nutty flavour. In the Middle East, it is served as a main meal with lentil soup or it’s eaten with Arabic flatbread and a salad, the kibbeh pie then being garnished with lots of lemon juice. Read More About This Recipe:  CLICK HERE

Kibbeh Labanieh is like most other  Read More About This Recipe:  CLICK HERE

Courgettes (also known as zucchini, baby marrow, or baby squash) are beautifully tender vegetables with a fresh, delicate flavour.  Read More About This Recipe:  CLICK HERE

Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour. Courgettes are usually marrows harvested at a young age, although the mature fruit of certain varieties of squash may also be sold as courgettes. For this recipe you will want to use the small, Read More About This Recipe:  CLICK HERE

Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are;  Read More About This Recipe:  CLICK HERE

This is a very smooth dish, easy to digest and generally liked by all. Boiled potatoes, mashed  and baked in the oven with cooked minced meat. We enjoy it best when eating with a good salad. Read More About This Recipe:  CLICK HERE

Ingredients: 1 kilo potato 1 or 2 eggs slightly beaten 1 cup of bread crumbs 1 teaspoon salt 1/2 teaspoon pepper 2 cups frying oil Read More About This Recipe:  CLICK HERE

“Shish” means skewer in Turkish and it has been incorporated in the Lebanese language. “Tawook” means chicken and other types of poultry in Turkish, and it has also been integrated in the Lebanese language. It can be found in take away shops as a sandwich, along with french fries, pickles and garlic dip (chicken’s best friend). Or, in a platter in the restaurants. It can be bought raw and ready to go to the oven in all the supermarkets and butcheries, and in a wide variety of flavors: tomato, mayonnaise, garlic…etc. But usually I like to make my own mixture to soak the chicken. Read More About This Recipe:  CLICK HERE

Freekeh is green wheat, roasted, smoked and dried. It is a very nutritious grain which contains a large amount of protein, vitamins and minerals. The use of this green wheat goes for back more than 2000 years ago. It can be used as a side dish like rice or couscous, and can even be mixed with some vegetables in a salad. The recipe I will be showing you uses the green wheat as a main dish. The recipe is from the south of Lebanon, and I learned it from my mother in law. The south of Lebanon is well known for the plantation of the wheat like the Bekaa area in the East of Lebanon. This grain can be found in Gourmet shops or in big supermarkets in foreign countries. Read More About This Recipe:  CLICK HERE

This is a very simple meal in that its made with two main ingredients: rice and lentils, the same ingredients used to make mjaddara. Like most old Lebanese dishes, it originated from the villages where food was scarce. Somehow it remained very popular and is now a common dish to be had in a Lebanese home. Read More About This Recipe:  CLICK HERE

Arabs love this dish! If you have an Arab friend, make this dish when you invite them over; it will guarantee to make them smile 🙂 Every Arab country has their own variation of it and is generally cooked during special occasions. The combination of the rice cooked with chicken stock and the fried nuts spread on the top of the plate gives it a special flavor and texture in your mouth. Some people like it covered in gravy but personally, I like it with yogurt. Try it both ways, tell me which way you prefer 🙂 Read More About This Recipe:  CLICK HERE

We Lebanese like to have a side dish with the stew, usually rice, pasta, potatoes or bulgur. Bulgur is a  Read More About This Recipe:  CLICK HERE

Recipe by ninabaydoun, Tabkhet el yom I couldn’t come up with a different name for this recipe. Today, I had in mind to make rice with meat in our traditional family way. But I made a twist to the recipe, to make it more attractive 🙂 Usually I cook the minced beef with rice with a sauce on the side and some roasted almonds, pistachios and pine seeds on the top. So instead of making it as usual, I had the idea to make a wrap out of it. Read More About This Recipe:  CLICK HERE

Kibbe is a traditional Lebanese food made out of ground meat mixed with bulgur and spices. Today were going to make them in a ball shape stuffed with minced meat cooked with onion. These balls  Read More About This Recipe:  CLICK HERE

By JOSHUA BOUSEL, Serious Eats Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Read More About This Recipe:  CLICK HERE

Potatoes…What can I say. It is healthy, filling, full of energy, and definitely one of my favorites foods. It has many kinds of recipes and ways to cook and enjoy. Boiled, fried, grilled, roasted, gratined, .. in any kind of sauce, and it is always delicious. One of my favorite recipes of potato is this of stuffed ones. When I was young I was amazed by the way my mother used to remove the inside of each one and then fill it with minced meat. Now, as I master this technique I feel so proud that I can make this recipe like my mother. Read More About This Recipe:  CLICK HERE

Vine leaves are abundant in Lebanon. The vine leaves can be stuffed either with minced meat and rice or with rice and vegetable, it can also be eaten raw with our Tabbouleh, instead of lettuce or cabbage. Read More About This Recipe:  CLICK HERE

SERVINGS: 12 KOOSA  | RECIPE BY: MAUREEN ABOOD Koosa (or kousa, cousa, coosa) is a light green, smaller-sized Lebanese summer squash, also known as tatume here in Michigan at our Meijer grocery store. If you can't find koosa, use zucchini or yellow squash, both delicious. Just be sure to cut the neck low enough to create an opening large enough to insert corer. Use either a meat or vegetarian filling for the koosa. Read More About This Recipe:  CLICK HERE

Lebanese Mihshi Malfuf involves rolling cabbage leaves with a stuffing of rice, spices and then stacking them in a cooking pot in layers with garlic in between. Read More About This Recipe:  CLICK HERE

Ingredients:  1 chicken weighing about 1300 kg/ 2 lb. 14 oz 2 medium-sized onions, finely chopped 11/4 cups vermicelli, about 125 g./ 4 oz 2 cups coarse bulgur ½ cup canola oil 1 tablespoon butter 4 cups chicken broth A generous amount of freshly grated black pepper Read More About This Recipe:  CLICK HERE