KIBBEH FROM IRAQ
This kibbeh recipe comes from Mosul, a city in Iraq. SERVES 4 INGREDIENTS FILLING 18 ounces (500 g) ground lamb 2 tablespoons olive oil 2 tablespoons water 2 large yellow onions, finely chopped ⅖ cup (43 g) chopped almonds ⅖ cup (58 g) raisins Salt and black pepper PIE SHELL 2 cups (280 […]
Meat or Eggplant Flatbreads
When I was growing up, my mother would always have an assembly line of these mini “meat’zas” coming out of the oven. We would devour them before the next batch was even out of the oven. The herbs in the filling along with the pomegranate molasses give these meat flatbreads a distinctive taste. I have […]
LEBANESE FISH PIE
Kibbeh comes in all shapes and forms. Made with fish, it is one of Lebanon’s most famous coastal dishes. 6-8 PORTIONS INGREDIENTS 3 cups (420 g) fine bulgur About 2 pounds (900 g) white fish fillet, minced ⅕ cup (6 g) chopped parsley leaves ⅕ cup (6 g) coriander leaves ⅕ cup (30 g) […]
Lemony Cabbage Salad
4-6 Servings INGREDIENTS 2 handfuls of finely shredded savoy cabbage (½ a small head) 2 handfuls of finely shredded red cabbage (½ a small head) 20 cherry tomatoes, sliced in halves juice of 1 lemon 2 cloves garlic, mashed 1 Tbsp fresh mint, chopped 1 Tbsp dried mint salt and pepper ¼ cup extra […]
KIBBEH PIE WITH FILLING
In this recipe, both the pie shell and the filling contain kibbeh ground meat. The original recipe contains goat meat. We have replaced it with ground lamb. 8-10 PORTIONS INGREDIENTS PIE SHELL About 3⅕ cups (450 g) fine bulgur About 2 pounds (900 g) ground lamb 1 grated yellow onion Salt and pepper […]
Rice and Lentil Pilaf (Mjadara)
Mjadara is the Arabic name for this pilaf. It is a complete meal full of fiber and protein. I love to serve it with a lemony cabbage salad or a simple tomato and onion salad. It is divine for lunch or as one of the choices for a mezze spread. Even cold, mjadara is equally […]
LEBANESE STEAK TARTARE
An important element among Lebanon’s cold meze dishes. There are many different recipes for this dish, and they all use various herbs. Traditionally the meat is mashed by hand; here we have chosen to use ground beef. Preferably, request to have the meat ground twice. 10 SERVINGS (AS A STARTER) INGREDIENTS 18 ounces (500 […]
Meat-Filled Mini Eggplants with Creamy Yogurt Sauce
6 Servings INGREDIENTS 12 small eggplants ½ cup olive oil, divided 1 medium onion, finely chopped ½ lb lean ground lamb 1 tsp allspice 1 tsp cinnamon 2 Tbsp dried mint Salt and pepper 4 tomatoes, peeled and diced Pita croutons (see recipe this page) ½ cup toasted pine nuts, to garnish ½ cup […]
Citrus Potato Salad
4 Servings INGREDIENTS 6 Red waxy potatoes Juice of 2 lemons 1 Clove garlic, finely minced 2 Green onions, chopped ¼ Cup fresh mint, chopped 1 tsp Sumac ½ tsp Chili pepper ¼ Cup parsley (stalks removed), chopped INSTRUCTIONS Wash, scrub, and slice the potatoes unpeeled. Steam the potatoes for about 15 minutes […]