Mloukhiye Recipe

I believe there are many ways to cook Mouloukiye in lebanon, and also in other Arab Countries, but my recipe is the traditional family one.


Ingredients:

1 kilo of fresh Mloukhiye (or the frozen one if you don’t find the fresh)finely chopped
250 grams of cube meat
1 bunch of fresh coriander
7 clove of garlic
1 small onion finely chopped
salt, seven spices
1 teaspoon dried coriander
vegetable oil

Preparation:

Fry the meat  in  oil in the pressure cooker until it turns dark brown from all sides

Add a teaspoon of salt and another teaspoon of seven spices, cover with water and cook until it is tender, it will take about 15 minutes in the pressure cooker

In a pot heat some oil and fry the onion until golden

Add the Mloukhiye to the onion and mix for about two minutes

Put the cooked meat over the onion and Mloukhyie and put water just to cover, reduce the fire,cover the pot and let it simmer

In the meantime wash the fresh coriander and chop into very small pieces, mix it with the crushed garlic and a teaspoon of salt and the dried coriander

Heat 1 tablespoon of vegetable oil in a small saucepan and fry the mixture of garlic and coriander until golden brown

Add the coriander to the Moloukhiye pot and cook for more 5 minutes

Add the lemon juice and put the fire off

Now that the Mloukhyie is ready we need to serve it.

For serving we need:

Toasted pita bread
2 small onion finely chopped
Lemon juice or red vinegar (as you desire)
Boiled chicken
Cooked rice

Serving method:

- In a plate place the toasted pita bread and break into small pieces
- Over the bread put the rice, then the Mloukhiye
- On the top place some pieces of boiled chicken
- At the end put on tablespoon of the chopped onion with lemon juice or vinegar

Stuffed Artichoke Hearts

Ingredients:

 8 whole pieces of artichoke
200 grams minced beef
1 medium onion finely chopped
handful of pine seeds
2 medium carrot peeled and cut
1 teaspoon salt
1 teaspoon seven spices
juice of one lemon
2 tablespoons of flour
1 tablespoon vegetable oil

Preparation:

Boil the artichokes in salted water until they start to soften. Peel the leaves, cut off the stems, and keep the hearts. Place them in a tray with the carrots

Prepare the stuffing by frying in the heated oil the onion, then add the meat and the pine seeds.
Season with salt and the seven spices

Preheat the oven to 180C

Place a generous tablespoon of the filling in the heart of artichoke and press gently down

Prepare the sauce to cover them , mix the flour with a cup of water then add it to about one liter of water and pour gently over the stuffed hearts

Add the lemon juice, bake in the oven for about 30 minutes until the sauce boils and starts thickening

Serve it with cooked rice (if desired)

Lebanese stuffed zucchini recipe

This recipe is highly nutritious. Zucchinis are a good source of vitamin A, vitamin B1, B6, B2, folate, magnesium, potassium, copper, zinc, phosphorus and protein. And the stuffing includes parsley, tomato, onion, mint, lemon juice and extra virgin olive oil.

Parsley is an excellent source of anti-oxidant nutrients, iron, vitamins K, C and A and folic acid. Tomatoes are also rich in vitamin C and beta-carotene, manganese and vitamin E. Together with the nutritional properties of lemon, onion and extra virgin olive oil, this healthy vegan Mediterranean diet recipe of Lebanese stuffed zucchini is highly nutritious and provide us with strong antioxidant and anti-inflammatory nutrients, which are good to destroy the free radicals and to help prevent cancer.

PREP TIME 40 mins
COOK TIME 30 mins
TOTAL TIME 1 hour 10 mins

Author: Margarita @ Tasty Mediterraneo
Cuisine: Mediterranean Diet
Serves: 12 stuffed zucchinis

INGREDIENTS

12 Small Lebanese zucchini
50g (1/4 cup) White rice
A large bunch of fresh organic parsley, finely chopped
2 Medium tomatoes, thinly diced
1 Small onion, thinly chopped
A few leaves of fresh organic mint, finely chopped
1 Large lemon, freshly squeezed
3 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Teaspoon sea salt (or salt to taste)
A pinch of freshly grounded black pepper

INSTRUCTIONS

1. Have all the vegetables well washed and prepared as indicated in the ingredients description.

2. Trim off the stem end of the zucchini. Dip that end of the zucchini in sea salt; repeat the same process with all the zucchinis and let them aside for 10 minutes. This will help to soften the zucchini flesh to scoop it out more easily. After the 10 minutes in salt, with the help of a special spoon, or an apple corer, scoop out the flesh of the zucchini, being careful enough not to make any hole. (Do not throw out the zucchini flesh; you can chop it up and use it for example to prepare an omelette, to sauté it with some chopped onion, …)

3. In a mixing bowl combine the thinly diced tomatoes, the thinly chopped parsley, the thinly chopped onion, the thinly chopped mint leaves, the freshly squeezed lemon juice, the EVOO, the rice, salt to taste and a pinch of freshly grounded black pepper.

4. Stuff each zucchini with the rice mix ¾ full.

5. Place the stuffed zucchinis in a saucepan, cover with water and cook at low heat for 25-30 minutes.

6. Remove from the heat and serve hot or cold.

Lebanese chicken with radish salad recipe

Ingredients

Marinade
1 tbspground cinnamon
2 tbspground cumin
10 cardamom pods
4 allspice berries
1 tbspground turmeric
1 1/2 tsppaprika
4 clovesgarlic, chopped
4 cmpiece ginger, peeled, coarsely chopped
2 tbsphoney
3/4 cup(180ml) olive oil
Lebanese chicken with radish salad
1 kgbutterflied chicken pieces
sea salt and freshly ground black pepper

Radish salad
1 long red chilli, seeded, finely sliced
1 spring onion, finely sliced
3 radishes, finely sliced
1 lebanese cucumber, diced
5 okra, sliced
1 lemon, segmented
2 tbspextra-virgin olive oil
1 tbspapple cider vinegar
3 tbspchopped flat-lead parsley leaves
3 tbspchopped coriander leaves
3 tbspchopped mint leaves

Steps

1. To make the marinade; put all the spices in a food processor or spice grinder and process until you have a fine powder. Add the garlic and ginger, and process to a paste. Transfer to a bowl and whisk in the honey and oil.

2. Rub the marinade into the skin and flesh of the chicken. Cover and chill for at least 4 hours, preferably overnight.

3. Remove the chicken from the fridge and season with a little salt and pepper. Heat a barbecue to high or preheat the oven to 180°C. If you are using a barbecue, cook the chicken for 10-14 minutes, or until cooked through, turning over after 5-7 minutes. Alternatively, place the chicken on a baking tray, spaced well apart, and roast in the oven for about 20 minutes, or until cooked through.

4. To make the radish salad; combine the chilli, spring onion, radish, cucumber, okra and lemon in a bowl. Add the oil, vinegar and herbs, season to taste and gently toss.

5. Serve the chicken with the radish salad.

Ablama (Stuffed Zucchini) Recipe

Ingredients:

1 kilo of baby zucchini
200 grams minced meat
1 medium onion, finely shopped
1 handful pine seeds
1 tablespoon tomato pureé
2 teaspoons salt
1 teaspoon 7 spices
1 tablespoon canola oil
frying oil

Preparation:

1. Wash the zucchini, cut the head and remove the inside with a corer; don’t throw them, you’ll use them to make omelette with them (stay tuned, it will be in the next post)

2. Heat the frying oil in a saucepan and fry the zucchini until slightly colored, then place them on a kitchen towel to absorb the excess of oil and allow them to cool

3. In another saucepan, heat the canola oil, fry the pine seeds until golden color then put the onion and cook until the onion is colored, add the minced meat and let it cook. Season with one teaspoon salt and 1/2 teaspoon seven spices

4. Fill the zucchini with the meat, place in a pot, cover with about 3 cups of water and tomato paste; season with the remaining teaspoon of salt and 1/2 teaspoon of spices

5. Let it boil, then reduce the fire and let it simmer for about 25 minutes
Serve it with cooked rice, and enjoy

Lebanese roast chicken stuffed with rice, lamb and cinnamon recipe

Serves 4-6
Hands-on time 1 hour, oven time 1 hour 50 min
Easy

Debbie Major serves her Lebanese roast chicken with steamed spinach, a buttery rice pilaf and cacik – the Turkish equivalent of tzatziki.

Nutritional info per serving
For 6 servings

Calories 651kcals
Fat 29.5g (9.5g saturated)
Protein 66.8g
Carbohydrates 30g (15.9g sugars)
Fibre 3g
Salt 1.8g

INGREDIENTS

1 tsp salt
½ tsp cumin seeds
4 green cardamom pods, cracked
4 cloves
100g basmati rice
1 tbsp sunflower oil, plus extra for shallow frying
1 medium onion, finely chopped
1 fat garlic clove, crushed
½ tsp each ground cinnamon, ground cumin and ground cloves
Pinch ground cardamom
350g British lamb mince
150ml fresh lamb or chicken stock
50g toasted pine nuts, plus extra
2kg free-range chicken
Olive oil for rubbing
50g raisins
150g shallots, thinly sliced and layers separated
25g butter
250g carrots, cut into thin batons
1 tsp caster sugar
1 tsp pomegranate molasses (from the world food aisle of supermarkets, Middle Eastern shops or online)

For the cacik

200g cucumber
250g whole natural yogurt (we like Yeo Valley)
1 garlic clove, crushed
1 tbsp chopped fresh dill or mint, plus extra to garnish

METHOD

01. Put the salt, cumin, cardamom and cloves in a large pan with about  1 litre water and bring to the boil. Add the rice, bring back to a vigorous boil and cook for 5 minutes. Drain.

02. Heat 1 tbsp of the oil in a frying pan, add the onion and garlic, cover and cook gently for 10 minutes or until soft and lightly browned. Add the ground spices and fry for 1 minute. Add the lamb mince and fry, breaking it up with a wooden spoon, until it’s all changed colour. Add the stock and simmer for 15 minutes or until it has all evaporated. Stir in the rice, the 50g toasted pine nuts and some seasoning to taste.

03. Heat the oven to 200°C/180°C fan/ gas 6. Season the bird’s cavity, then spoon in as much of the lamb and rice stuffing as you can. Tie the legs together with string to help stop the stuffing escaping. Put the rest of

04. The stuffing in a small ovenproof dish, cover with oiled foil and set aside.

05. Rub the chicken with olive oil and season with salt and pepper. Put in a lightly oiled roasting tin, cover with foil and roast for 1 hour 20 minutes. Uncover and roast the chicken for a further 30 minutes and put the stuffing dish alongside the chicken.

06. While the chicken is in the oven, cover the raisins with boiling water and leave to soak for 20 minutes, then drain and dry well on kitchen paper. Heat 1cm sunflower oil in a frying pan, add the sliced shallots and fry over a high heat until golden. Scoop out with a slotted spoon onto kitchen paper, sprinkle with salt and leave to cool.

07. To make the cacik, peel the cucumber, cut it in half lengthways and scoop out the seeds with a teaspoon. Cut the flesh into small chunks and stir into the yogurt with the garlic, chopped herbs and some salt to taste. Chill until needed.

08. When the chicken is cooked, lift it onto a carving board, wrap in foil and rest for 10 minutes. Meanwhile, heat the butter in a frying pan, add the carrots, sugar, 1 tbsp water and some salt and pepper, then stir-fry for 5 minutes or until just tender. Add the raisins and heat through.

09. Spoon the dish of stuffing into a warmed shallow serving dish and combine with the stuffing from the cavity of the chicken. Add half the carrots and shallots and fork them through, then top with the rest. Drizzle with the pomegranate molasses and sprinkle with extra pine nuts. Carve the chicken and serve with the lamb stuffing and cacik, garnished with extra herbs.

To Drink
For a white, try a peach-flavoured, juicy viognier. For red, pick a light pinot noir.

Potato Stew With Meat Recipe

Ingredients:

1 kg potatoes
200 grams beef cube
1/2 cup fresh coriander, finely chopped
juice of 1 lemon
4 cloves of garlic, crushed
1 teaspoon dried coriander
2 teaspoons salt
1 teaspoon seven spices
1 tablespoon tomato puree
oil for frying
2 tablespoon canola oil

Preparation:

1. In a large pot of pressure cooker, heat 1 tablespoon oil and fry the meat, add 1 teaspoon salt, half teaspoon seven spices, cover with 6 cups water and cook until tender
2. Peel the potatoes and cut them into cubes
3. Heat the frying oil, fry the potatoes until golden, remove the potatoes from the oil and place on a kitchen towel to absorb the excess of oil
4. In a pot, place the cooked meat, cover them with some of the meat stock, add the potatoes and the tomato puree, and let it cook on medium fire
5. In the meantime, heat the remaining tablespoon of oil in a casserole, mix the crushed garlic with the fresh and dried coriander, fry them in the casserole
6. When the stew starts boiling add the fried garlic and the lemon juice and let it cook on low fire or further 5 minutes
7. Serve with cooked rice

Kibbe Arnabiyye Recipe

Kibbe Arnabiyye is the Queen of kibbe recipes and this dish is usually made for just VIPs or loved ones.

Ingredients: for the kibbe:

1 and 1/2 cup fine brown bulgur
300 grams  beef meat
1 small onion
1 teaspoon salt
1/2 teaspoon seven spices

Preparation:

Wash the bulgur and drain it from water
Grate the onion until fine
Mix the meat with bulgur and grated onion, add the salt and spices
Place in a food processor a little at a time until all the quantity is used
Your kibbe is ready place it in the fridge until you prepare the stuffing

Ingredients for the Kibbe stuffing:

300 grams minced meat
2 onions, finely chopped
1 teaspoon salt
1/2 teaspoon seven spices
a handful of pine seeds (optional, but it enhances the flavor of the stuffing)
1 teaspoon pomegranate molasses
1 tablespoon vegetable oil

Preparation of the stuffing:

- In a saucepan heat the oil, fry the onion until golden brown
- Add the meat and fry with the onion for about 10 minutes, then add the pine seeds, season with salt, spices and the molasses
- Cook for about 10 minutes until the pine seeds turn golden

Stuffing the kibbe: Your going to need an additional ingredient, a tablespoon of corn flour

- Dissolve the corn flour in a cup of cold water
- Make a medium sized ball from the kibbe dough with you wet hand (dip it in water and cornflour), and using your index make a hole in the ball of kibbe, and with the other hand (wet also) turn it around your index until it thins out and the hole becomes wider
- Place 1 teaspoon of the stuffing inside and close it, turning the ball in your hand to form a nice shape

- Your kibbe is now ready to be used in the Arnabiyye

Ingredients for the Arnabiyye:

1/2 kilo kibbe balls
1 kilo tahini
1 kilo oranges
1/2 kilo mandarin
1/2 kilo Seville orange
1 lemon
1 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons pomegranate molasses
1 kilo onions cut into wings
2 tablespoons oil
1 cup pine nuts

Preparation:

- Fry the kibbe balls half way, for a few minutes only, then place them on a kitchen towel to absorb the excess oil and keep aside
- Fry or roast the pine nuts and also leave aside
- In a medium pan, heat the oil and fry the onions until slightly golden then cover with 3 cups of water and boil it for half an hour until they soften; puree them keeping the water with them
- Extract the juice of all 3 citrus fruits and keep in a pitcher

- In a large pot, place the tahini, the juice and the pureed onion and mix well
- Place the pot on a medium fire and stir constantly until it starts boiling and forms bubble on the top; when you can see the oil of the tahini coming on the surface you know the sauce is done
- Add salt, cinnamon and the pomegranate molasses and adjust the seasoning up to your taste
- Place the kibbe balls and boil on a very low heat for about 10 minutes
- Pour into deep plates and decorate with pine nuts. Enjoy it warm or cold. You could have it with cooked rice if you’d like.

Lebanese Main Dish Recipes

Find delicious Lebanese Main Dish Recipes of  chicken, lamb, beef, fish, rice and vegetables. 

Stuffed Eggplant with Lamb and Pine Nuts

These hearty Middle Eastern stuffed eggplants are delicious served with flatbread and a side of pickles.

This cinnamon-scented recipe is Yotam Ottolenghi and Rami Tamimi's take on a dish made by Elran Shrefler at Azura Restaurant.

Get the Recipe: Stuffed Eggplant with Lamb and Pine Nuts

 Shish Taouk / Chicken Kebabs

Here is a wonderful variation on shish kebab, which you can also prepare with drumsticks or chicken wings.

Get the Recipe: Shish Taouk / Chicken Kebabs

Sayadiyeh / Lebanese Fish "Risotto"

You can turn this plain sayadiyeh into a "Sayadiyeh Royale" by adding 60g pine nuts - saute the nuts in a little butter until golden brown and stir into the rice just before serving.

Get the Recipe: Sayadiyeh / Lebanese Fish "Risotto"

Samkeh Harrah / Spicy Baked Fish

Samkeh Harrah is specialty of Tripoli, a coastal city north of Beirut and Lebanon's second largest city. The fish is served at room temperature, making it an ideal dish to include in a cold buffet or summer meal. Any of the following fish are suitable for use here: Sea Bass, Sea Bream, Grey Mullet, Cod, Grouper, John Dory, and even Pike, which, although a fresh water fish, has a delicate, firm white flesh that works very well with the stuffing.

Get the Recipe: Samkeh Harrah / Spicy Baked Fish

Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions

Lebanese couscous is quite different from the North African couscous. The grains are bigger, more like small beads, and you can buy them fresh, as with fresh pasta. However only the dried variety is available outside Lebanon. It is just as good as the fresh moughrabiyeh that is available in Lebanon.

Get the Recipe: Moughrabiyeh / Spiced Lebanese Couscous with Chicken, Lamb and Baby Onions

Lebanese Grilled Chicken Recipe – Djej Mishwe

Lebanese grilled chicken is a garlicky gourmet dish that tends to be our “Sunday special” at home.  The recipe is quite easy to make and the secret is in the marinade, and is rather simple.

Lebanese Grilled Chicken Recipe With Garlic – Djej Miswe is a Traditional Lebanese Cuisine Dish That is Delicious and Rich in Garlic Flavor.

Get the Recipe: Lebanese Grilled Chicken Recipe – Djej Mishwe

Mujadara, Lebanese lentils with caramelized onions

This earthy Lebanese dish has a rock-star following, and with good reason. The healthy quotient is as high as it could be, rivaled only by mujadara's super-delicious flavors. Cracked wheat can be used in place of the rice, and happens to be my favorite way to eat mujadara. There is some question as to how far the onions should be taken in the caramelization process.

Get the Recipe: Mujadara, Lebanese lentils with caramelized onions

Green Beans and Olive Oil Saute – Loubieh Bi Zait

“Loubieh bi zait” which literally translates to “green beans in oil” is a typical Lebanese “villager” vegetarian dish.

In its simplest form, it’s nothing more than green beans sauteed with onions, olive oil, 7-spices and some salt. Don’t be surprised at the amount of olive oil in this recipe though, that’s how it really is and that is the whole point. But make sure to use only high quality extra virgin olive oil.

Get the Recipe: Green Beans and Olive Oil Saute – Loubieh Bi Zait

Baked Garlic Chicken and Potatoes – Djej w Batata Bil Sayniyyeh

The success of this recipe is directly correlated to how well you make the garlic sauce. Traditionally the sauce is made by crushing garlic with a pestle in a wooden mortar while slowly adding the salt and olive oil thus turning it into a paste. And finally once you start adding the lemon juice all while continuing to stir and crush with the pestle, the paste turns into a beautiful sauce with a balanced garlic and lemon flavoring.

Get the Recipe: Baked Garlic Chicken and Potatoes – Djej w Batata Bil Sayniyyeh

Lebanese Potato and Beef Stew With a Side of Rice

Today we’re featuring a Potato and Beef Stew which can be called “Yakhnet Batata”… I guess… “Yakhneh” is a typical word used for stews, in general, and “Batata” is potato. And the reason I said “I guess” is because the name varies depending on whom you ask. Some folks call it simply “Batata ma Lahme w Riz” which simply translates to Potatoes with Meat and Rice.

Get the Recipe: Lebanese Potato and Beef Stew With a Side of Rice

Lebanese Beef Shawarma Recipe, Made at Home!

Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. The name comes from the Turkish word çevirme which means “turning,” and where you have some deeply marinated layers of beef, lamb or chicken stacked on a vertical spit and slowly turning  against a soft grilling fire for hours. The meat is then shredded and wrapped in a pita bread with garlic paste (chicken shawarma) or Tahini sauce (beef shawarma) and other goodies such as grilled tomatoes, chopped parsley, french fries, grilled onions, and salted Lebanese pickles.

Get the Recipe: Lebanese Beef Shawarma Recipe, Made at Home!

Green beans stew (loubyeh w rez)

Green beans or “loubyeh” are highly consumed in Lebanon and cooked in different recipes either with meat or vegetarian. Spring season announces pulses harvest such as green beans, broad beans, chickpeas and others, which may be consumed raw but also cooked.

Green bean stew can be prepared with or without meat, usually chopped in cubes. We bring you here the vegetarian version of it, served with rice on the side.

Get the Recipe: Green beans stew (loubyeh w rez)

Lamb kofta with Lebanese bread and hommus

0:20 Prep | 0:05 Cook | 4 Servings | Capable cooks

Juicy kofta tastes terrific wrapped in Lebanese bread with salad and a dollop of hommus.

Get the Recipe: Lamb kofta with Lebanese bread and hommus

Fatteh Tahini Chickpeas with Yoghurt

Fatteh is popular throughout Egypt, Palestine, Jordan, Syria, and Lebanon, fatteh takes minutes to make and is an incredibly satisfying snack or appetizer. The ingredients come together to create contrasting textures and temperatures in what can best be described as a deconstructed hummus dish.

Get the Recipe: Fatteh Tahini Chickpeas with Yoghurt

Vegan Stuffed Veggies in Tomato Sauce

You might have figured out by now how much we enjoy stuffed food in the Lebanese Cuisine. I can name a long list of our dishes that require stuffing. Grape Leaves and Cabbage are not the only one.

Stuffed Zucchini, for example, comes in the form of various dishes, be it cooked in Yogurt or in Tomato Sauce or in the Lemony Sauce of Stuffed Grape Leaves.

And they are all yummy!

Get the Recipe: Vegan Stuffed Veggies in Tomato Sauce

Lamb in Yogurt with Rice: Laban Oummo

This Lebanese Lamb in warm Yogurt is culturally known as Laban Oummo, which translated into the endearing name of “His Mother’s Yogurt”. To appreciate its name, one has to understand the Lebanese culture of family affection and motherly absolute devotion, and the wordings we use to endear our kids. This dish is one of them.

Get the Recipe: Lamb in Yogurt with Rice: Laban Oummo

Lebanese Lemon Chicken

Fast and flavorful Lebanese lemon chicken with shallots, fresh herbs,and a touch of turmeric--a comforting paleo dinner for fall or winter.

Get the Recipe: Lebanese Lemon Chicken

Shish Barak- Meat Dumplings Yogurt Stew


Shish Barak is a traditional Lebanese dish, perhaps of Turkish/Ottoman origins (hence the name), which is basically made of tiny meat dumplings cooked in a plain yogurt stew. Shish Barak belongs to the “Tabeekh” traditional Lebanese category, ie, home stews, and is not usually served by main stream Lebanese restaurants.

Shish Barak is a mouth watering food experience. You should try it at least once.

Get the Recipe: Shish Barak- Meat Dumplings Yogurt Stew

Stuffed Cabbage Rolls With Meat and Rice – Malfouf

If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe. In Arabic it’s called “Malfouf” which has a dual meaning of “cabbage” as well as “rolled.” It’s also called “Mih-sheh Malfouf” which means stuffed cabbage.

Get the Recipe: Stuffed Cabbage Rolls With Meat and Rice – Malfouf

Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee)

My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her!

Get the Recipe: Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee)

Loubieh Bil Lahme

Another green bean dish! This time, with meat and served with Eva's rice dish! (recipe here) Lubieh Bil Lahme is definite comfort food and perfect for a chilly day. It's a great main dish that's easy to make, so save this one for a night you are craving something yummy & filling for dinner but don't want to put too much time into cooking.

Get the Recipe: Loubieh Bil Lahme

Kousa Mihshi Bi Laban

Kousa Mihshi Bi Laban, kousa in yogurt or stuffed zucchini in yogurt sauce, is a delicious classic Lebanese recipe that I consider a variation to the traditional Mahshi, but oh so good.

Get the Recipe: Kousa Mihshi Bi Laban

Kebeh Bel Laban

Kebeh bel laban is like most other Kibbeh dishes, this is a recipe involving a delicate mixture of Habra (lean meat paste) and burgher wheat. The Kibbeh torpedoes or balls are boiled in yoghurt. Boiled yoghurt is common in the Middle East, it is done to create Shakriyeh and Sheikh al-Mahshi, and of course there is yoghurt soup.

Get the Recipe: Kebeh Bel Laban

Bamia - Okra and Tomato Sauce

Enjoy the hearty taste of traditional Arabic okra and tomatoes, mixed with stewed beef.

Get the Recipe: Bamia - Okra and Tomato Sauce

Dawood Basha (Meatballs with Vermicelli Rice) 

Daoud basha is a delicious lebanese meatballs in rich tomato sauce served with rice with vermicelli

Get the Recipe: Dawood Basha (Meatballs with Vermicelli Rice)

Lebanese chicken and rice (riz ala’ dajaj)

A traditional Lebanese dish typically served for special occasions, this recipe exemplifies the importance of spices in Lebanese cuisine. The delicately spiced lamb and rice is topped with cinnamon-dusted chicken, golden almonds and pine nuts. Serve with your favourite salad.

Get the Recipe: Lebanese chicken and rice (riz ala’ dajaj)

Lebanese stew with peas with rice (bazella w riz)

This is a classic Lebanese recipe. It is a hearty, spiced stew that is easy to prepare, and you simply cannot enjoy it without the revered rice pilaf with vermicelli.

Get the Recipe: Lebanese stew with peas with rice (bazella w riz)

Lebanese Beef Chili Stew: Fasolia Beans with Rice

Fasolia (Phaseolus vulgaris) is the typical name given to different varieties of red beans in Lebanon. And apparently in other countries in the Middle East such as Egypt and Turkey (Fasulye), Fasolia can refer to green beans as well.

Get the Recipe: Lebanese Beef Chili Stew: Fasolia Beans with Rice

Roasted Green Wheat with Chicken ( Freekeh ma’ djej)

Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat or freekeh was the main staple. It is basically wheat harvested while still green and smoked  in the fields. The farmers would then crack it (or keep it whole)  and store it  to eat throughout the year. It is available at middle-eastern stores under the name freekeh or frikeh, either in boxes or bags or in bulk. It is extremely nutritious. If you thought brown rice was the most nutritious, think again! Freekeh ( pronounced free-ka) has 4 times more iron, calcium, potassium, zinc, than brown rice!! When you cook it, its smoky flavor fills the kitchen and when you eat it you feel closer to the earth!

Get the Recipe: Roasted Green Wheat with Chicken ( Freekeh ma’ djej)

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.

Get the Recipe: Lebanese Makloubi with Meat

Rice and meat phyllo (Ouzi)

This recipe is of a lamb & rice pie where the lamb rice is wrapped in filo pastry.

Get the Recipe: Rice and meat phyllo (Ouzi)

Shish Kebab / Lamb Kebabs Recipe

Serves 6

Sunday is kebab day in the Lebanese mountains and these kebabs are often on the menu, served with hummus and salad.

Ingredients

800 g lamb, meat from the leg, skinned, trimmed of most of the fat and cut into chunk as about 3 cm squared
1 tsp Adonis Barbeque Spices
Sea salt
Baby onion
1 large pita bread, opened at the seam


Cooking instructions

Put the meat in a mixing bowl. Add the Adonis seasonings and salt and to taste. Let it marinate for about 2 hours.

Thread the meat onto 8 skewers, inserting a peeled baby onion in between every two pieces of meat. Grill over high heat for 3-4 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the meat off the skewers onto the bread. Serve immediately.