Menu


The recipe of preparing hommus is already listed among my previous recipe. Now for the meat and pine nuts topping you'll need:
- Lean minced meat (1 cup)
- Pine nuts (about 1/3 cup)
- Olive oil (or vegetabl oil, which ever you like, about 2 tablespoons
- Finely chopped onions, about 2 tablespoons
- Salt & pepper to taste, and a pinch of allspice (optional)
In a skillet on medium-high, add oil and pine nuts. when the pine nuts start to brown, add the onions, mix and cook for about a minute then add the minced meat and mix them all together and keep cooking until the meat is fully cooked. Serve over the hommus along with pita bread.
15


Meghli is a kind of Lebanese rice pudding prepared in special occasions especially when a baby is born. It is a tradition to serve it to guests and friends when they come to offer their congratulations. It is also served on Christmas Eve's dinner along with the Yule Log. Most people nowadays prepare it all the time not only on occasions.

Serves 7-8 (of the same size of the serving bowl shown in the photo)

Ingredients:
1 cup of rice flour
1 cup of sugar
8 cups of water
1 tbsp of ground caraway seeds
1 tbsp ground cinnamon
1 tbsp ground anis seeds

For the topping:
Raw almonds, pistachios, walnuts and coconut flakes.

In the cooking pot, add the cups of water, rice flour, whisk or stirr until desolved, then add the sugar until it desolves too. Bring to a boil, then reduce to medium heat. Add the spices: caraway, cinnamon, anis seeds. The pudding can easily stick so you can't leave it. Stirr until it thickens then transfer into the serving bowls and let it cool. Meanwhile, add water to the alomds and pistachios and let them sit until they soften (about half to an hour or so). Before serving the pudding, top it with coconut flakes, then almonds and pistachios then serve. Or you can decorate the bowls and leave them in the refrigerator.
6


This is my easy version of Siyyadiyeh. The traditional version is a little bit more complicated and requires using whole fish, where you bake it and then remove the head and bones and boil them with water and spices to obtain fish broth. In this version, I make it with fish fillets and use ready fish broth. Therefore, I don't deal with bones nor a longer cooking time.

Serves 4-5
Ingredients:
1 pound of Whiting fish fillets (or Tilapia)
2 cups of white long rice
2 cups of fish broth (or any other broth you like)
2 onions, cut in half and sliced
1/2 cup of pine nuts
1/2 cup of lemon juice
1 tablespoon of cumin
1 tablespoon of allspice
1/2 cup of Olive oil
1/2 cup of vegetable oil (I prefer canola)
Salt & pepper to taste

For the sauce:
1 teaspoon of butter
1/2 teaspoon of cumin
1 tablespoon of flour
1 cup of fish broth
Juice of half a lemon
Salt & pepper to taste

Take the fish fillets and coat them with a mixture of flour, cumin and salt & pepper, set them aside. In a pan, add the vegetable oil and cook the fish on both sides and let drain the oil on a paper towel.
In another pan, add olive oil and the onions. Cook the onions until they are brown. remove from the oil and add the pine nuts to the oil until golden then also remove and transfer on a paper towel to drain the oil.
- In a pot, add the 2 cups of fish broth bring to a boil and then add the browned onions, cook on medium for a couple of minutes and then add the rice with 2 cups of water. Then add the cumin, allspice, salt & pepper, and let it simmer and cook.
Meanwhile prepare the sauce, in a sauce pan, add the butter, then the flour, mix until the flour obtain the roue, then add the broth, cumin, lemon juice, salt, pepper, stir and bring to a boil until it thickens.
Serve the cooked rice with pine nuts on top as well as the fish fillets and top them with the sauce. Any salad is good with it too.

PS: You also have the option to bake or broil the fish fillets but then you skip the flour and cumin coating and you spice them and drizzle some olive oil.
12



This is the Lebanese style of making Chili served over rice with vermicelli.

Serves 4-5
Ingredients:
1 onion chopped
Half a pound of lean stew meat
4 sliced cloves of garlic
1 tablespoon of butter
2 cups of tomato sauce
Juice of 1 small lemon
1 cup of fresh cilantro
1 cup of red beans soaked overnight and cooked
1 tablespoon of red pepper flakes
Salt & pepper to taste

For the rice:
2 cups of white long grain rice
1/2 cup of vermicelli
1 teaspoon of butter
1 cup of meat stock or chicken bouillon (optional)

In a pan, add the chopped onions, butter, stew meat, salt and pepper. After the meat had browned and the onions cooked, add the garlic then cook for another few minutes then add 1 cup of water and the tomato sauce and slow cook the stew for 15 minutes. Add the beans and then the cilantro in addition to the lemon juice and simmer for 10 minutes.

While the stew is cooking you can prepare the rice:
In another pan, add butter then the vermicelli until they turn brown, then add the rice and 3 cups of water and 1 cup of stock, bring to a boil then reduce the heat and simmer until the rice is cooked and the water is absorbed. (Do not stir the rice more then twice so it doesn't get lumpy).

Serve the Chili with the rice.
12


I love dandelions! They are very healthy so when I see them at the store I can't help myself. The ones I found this time were very soft and not bitter at all so I decided to make a small fresh salad. This canm be served with pretty much any meal.

Ingredients (very simple):
Washed, drained and chopped dandelions, some chopped onions, chopped tomatoes, lemon juice, olive oil, half a teaspoon of sumac spice, salt & pepper to taste.

Place the chopped dandelions in a bowl, then add the tomatoes. I add the sumac spice along with the salt to the onion and mix them all together then add them to the salad. Drizzle the mixed olive oil and lemon juice, then finally add the black pepper.
2


There's nothing better than a simple smoothie after a long hot day!

Serves 2-3

Ingredients:
1 cup of ice
1 cup of frozen watermelon
1 cup of frozen papaya
1 cup of fresh strawberries
1 6oz fat free vanilla yogurt

Put all the ingredients in a smoothie maker or a mixer, once everything is pureed together, pour into glasses and voila!
3



This kind of Kibbeh is served as an appetizer, hot or room temperature. The ingredients are the same as the one I listed before the "baked Kibbeh". The difference is in the shape and the way they are cooked. These kibbeh balls are stuffed with meat, onions and pine nuts, same filling as the one listed in the "baked Kibbeh" recipe too. The kibbeh balls are fried and not baked. Deep fry them in vegetable oil until gold or brown, then set on a paper towel to drain for few minutes. Same way as frying Falafel.
They are very good with Hommus on the side. I personally like to dip them in Hommus.
1


Serves a crowd!
Ingredients:
About a 3 pound roast (Lamb or beef)
1/2 cup of vegetable oil
2 carrots peeled and chopped
1 bell pepper chopped
1-2 big onions chopped
10 cloves of garlic, peeled only
1 medium potato, peeled and cut into medium cubes
1 celery stick, chopped
2 cinnamon sticks, 2 bay leaves
1 teaspoon of black pepper
1 tablespoon of allspice
1/3 cup of wine (optional)
1 teaspoon of salt (or to taste)

The vegetables need to be medium sized and not small or finely chopped because they need to cook with the roast and this will keep them from browning quickly and falling apart. And my technique is that I allow one minute between every ingredient, I don't like to dump everything all at once. So in a pot, add the oil, onions, potatoes, carrots, bell pepper, celery and garlic add half the amount of salt and black pepper and cook for few minutes then add the roast, cinnamon sticks and bay leaves.(I usually rub the roast with a bit of salt and black pepper and let it sit for few minutes before I cook it). Once you've added the roast you want it to brown from all sides and absorb all the flavors. Here you can add the wine. Turn the roast every now and then until the sides are browned then you add 2 to 3 cups of water. Once you've added the water, add the rest of the spices, bring to a boil then reduce to medium-low and let it cook slowly. It would probably take about 2 hours maybe more depending on the meat.
Once the roast is cooked take it out of the pot and transfer into the cutting board. Now to obtain the gravy just put everything left in the pot in the mixer for a couple of minutes. I personally leave everything in the pot, take out the cinnamon sticks and the bay leaves and use the handy mixer for few minutes until all the chunks are gone. You'll obtain a thick gravy because of the potato and vegetables so no need to thicken it. After I obtain the gravy, I let it simmer for few minutes and then serve it with the roast.

Tips on how to serve this roast:
1- You can leave it as a whole on the cutting board and when it's time to eat, cut and serve with the gravy on the side.
2- Slice and put back in the sauce or gravy and simmer for few minutes and serve (I recommend this)
3- Slice some and serve on the side as cold cuts and put the rest in the gravy for variety.
4- Serve the roast with Basmati rice and nuts as shown in the photo or serve it with mashed potatoes and sauteed vegetables.

PS: Cooking the Basmati and toasting the nuts can be found in my previous recipes like the Chicken with rice recipe for example.
7



I would like to take the opportunity to thanks all the dear food bloggers who are recommending my blog and coming back and visiting it. You are all making my day. I would like to thank Jenn, The Leftover Queen, for recommending my blog in her Finest Foodie Friday, Frida from Farida’s Azerbaijani Cookbook, for the Arte Y Pico Award and Deeba from Passionate about Baking for the You Make my Day Award. Thank you very much, I love you all!!!
5


Makes around 24-25 (I prefer to eyeball or use as much as the filling makes)

This recipe can be served with a green salad and plain yogurt.

Ingredients:
Grapes leaves (24 small or medium, half of that if the leaves are big cause you can cut in half)

Filling:
1 cup of lean minced meat
1 cup of chopped onions or shallots
1/3 cup of small diced tomatoes
1/2 cup of plain white rice
1 teaspoon of allspice
Salt & pepper to taste

2 cups of water, 2 tablespoons of tomato paste, 1 teaspoon of flour to be mixed with some water. 2 Cinnamon sticks.

- In a bowl, add the minced meat, onions, tomatoes, wash the rice and drain and add to the bowl too, add the spices and mix the ingredients together.
- If the grape leaves are fresh, soak them in hot water for half an hour, then drain.
- If you are using the ones from the jar, soak in tab water for few minutes, then drain and use. To start filling, take the leaf and spread it on the surface you're using, cut the stem, take a teaspoon or less depending on the size of the leaf and place the filling a bit before the center, fold the sides toward the center and roll tight. In order for them to unravel and fall apart while cooking, I tie them up together. I place three stuffed grape leaves, then two on top, then another one or two like forming a triangle, I tie them up together with a string and place in the pan, add the water and tomato paste, cinnamon sticks and bring to a boil, add the flour mixed with a little bit of cold water then reduce the heat and let them cook slowly for half an hour. Remove the cinnamon sticks and discard when serving the grape leaves.

PS: If you end up with extra filling, keep them in the freezer or stuff a bellpepper, tomato etc... ;)
18


In the Arab,Gulf, Levant countries it's Arabic coffee, in the Balkans it's Bosnian coffee, Serbian coffee etc.., in Turkey it's Turkish coffee, in Greece it's Greek coffee, in Cyprus it's Cypriot coffee and so on... Bottom line we all have something in common and we are all proud of it!

We make this coffee in Lebanon in a coffee pot called "Rakweh", found in Middle Eastern stores or online as well as the coffee, I've never tried just any fine coffee because I like the mix of beans that I find in the Middle Eastern store (which is called Najjar Coffee), I'm used to it. The ingredients are simple: Water, coffee, sugar (I personally don't drink coffee with sugar so I discard it and serve it on the side). Cardamom is an Arabic tradition but it's always optional.

- We eyeball the amount of coffee added to the water but the perfect way is the following:
Half a teaspoon for every small cup (like the one in the picture or an espresso cup).
So for example, if you want to make 5 espresso cups, you fill 5 of these cups with water and add to the pot then 5 half teaspoons of coffee.

Boil water in a coffee pot. After water boils add ground coffee into the boiling water, stir well and keep cooking it. Every time it comes to a boil move it away from the stove, stir bring back to boil or cook again, repeat 4-5 times, then serve. We do this process because once it starts boiling it goes all over the place, so you wanna avoid the mess. Medium to low heat is always recommended.

If you like cardamom add some to it or you can buy Arabic coffee with cardamom.
You add sugar after you serve, if some of your guests like it without sugar. If everybody wants sugar, you add the sugar with the coffee and boil or cook. You adjust the sugar quantity upon taste, little sugar, sweet etc...

If you don't have Arabic style coffee cups, any espresso cups work.

*I took this picture in Sarajevo, Bosnia and Herzegovina last summer, after my husband and I had a wonderful lunch by the river. They served sugar on the side and a piece of Loukoum sweets. I love this handmade coffee set.
8


Lupini beans, we call them in Lebanon "Tormos", are one of my favorite snacks, I love them with beer. You can get them dry or you can get ready to eat in jars soaked in water and salt from Middle Eastern stores or online. They are highly nutritive and close to soy bean protein in content.
Soak Lupini Beans overnight in water (1 cup is enough for few people). Drain and add fresh water and simmer for one hour. Then drain off all the water and add fresh water at least twice a day. Keep changing and adding fresh water till bitterness disappears, which might take up to 5 days or more. Sounds difficult? Well yes it is, cause they are bitter and you have to get rid of all the bitterness until they are soft to chew on and edible. This is why I like to buy them ready to eat. And when they are ready to eat, you can keep them in the refrigerator soaked in water and some salt too, but you still have to change the water every now and then. To serve them, drain the water, sprinkle salt and serve. To eat them, you have to discard the skin and eat the bean only.
13



In this recipe I am not gonna give exact serving ingredients because it depends on the amount of dough made or the size of the pies. I made each pie size enough for 1 person this time, I made 3 big pies with this filling. If you have a crowd or a party it's better to make the pies smaller so they can be served as appetizers.

Ingredients:
Ready dough mix (follow instructions on the box)
For the filling:
1 cup of onions, finely chopped
3 cups of chopped swiss chards leaves
4 tablespoons of olive oil
A handful of pine nuts
1 teaspoon of sumac spice (found in Middle Eastern stores or online)
2 tablespoons of lemon juice
Salt & pepper to taste.

While the dough is rising, in a pan, add onions, olive oil and the pine nuts and cook for 1 minute then add the chards, once they start wilting, add the sumac spice, salt and pepper. After they cook, add the lemon juice and set aside to cool off.
When the dough is ready, roll to about 1/8 inch thick and cut into rounds (the size you want) place the filling in the middle and fold 3 sides over the filling to obtain the shape of a triangle. Secure your triangle by pressing on the edges that you folded to secure the triangle from openings.
Bake in a 425 degrees oven until it's golden brown. They can be served hot or cold.

PS: You can substitute the chards with spinach. Also the sumac is optional if it can't be found. You can add more lemon juice in this case to substitute the taste.
6



Serves 4
1 pound/lb or about 500g of minced lean meat
2 cups of fine bulgur wheat
1 onion chopped/diced
1 teaspoon of allspice or 7 spices
Salt & pepper (about half a teaspoon of each)
1/3 cup of vegetable oil

For the filling:
2 cups of minced meat
1/3 cup pine nuts
1 cup of chopped onions
Olive oil

Prepare the filling and let it cool while layering the kibbeh, so in a pan, add some olive oil, onions and pine nuts, after 1 minute add the minced meat and the spices, salt and pepper and mix. when the meat is cooked, set the cooked filling aside.

Preparing the kibbeh:
Wash the bulgur and drain, mix with the lean meat, onions, spices, salt & pepper and place in the food processor on low until the ingredients get mixed up together then place in a bowl and divide into 2 equal portions. Damp your hands in cold water (keep a small container next to you while layering the kibbeh, cause wet hands help even layering the kibbeh in the tray). When you finish the first layer add the filling, distribute evenly, then add the second layer of kibbeh, even the layer with your wet hand. Add 1/3 cup of vegetable oil on the top, and bake in a 375 degrees F oven until it's golden and the meat is cooked. Before serving you can get rid of the excess of oil. Kibbeh needs to have enough oil to cook and brown otherwise the surface burns quickly. Serve with plain yogurt or a salad (or both :D like I do).
4


These are my favorite snacks: Green almonds. They can be found during a very short period in springtime, while they are still soft from the inside, so you can chew and eat the whole almond. They are a bit sour, they taste even better when they are dipped in a bit of salt. Serve along with drinks and some assorted nuts and kernels.
- Just wash them, drain them and serve. You eat the whole almond, no need to peel the skin or anything.
11


These green chickpeas are very healthy snacks and they are good with drinks. They are also very tasty in salads. They can be found in the produce section in Middle Eastern stores or in Korean grocery stores. You eat those raw, take off the skin or shell and eat the chickpea. Enjoy healthy snacking!
2


Serves 4
Ingredients:
4 medium potatoes (any kind except sweet)
1/2 red onion
1 green onion
2 medium tomatoes
Half a bell pepper (if it's big otherwise 1 small)
1 crushed clove of garlic
1/2 cup of fresh mint
1/2 cup fresh chopped parsley
2 tablespoons of fresh thyme
Juice of a lemon
1/2 cup of olive oil
Salt & pepper to taste
A dash of cayenne paper (optional)

Peel the potatoes and cut in medium cubes. In a pan, bring water to a boil with 1 teaspoon of salt, add the potatoes and cook for 12 minutes or until cooked but you don't wanted them to fall apart. Drain and let cool. In the meantime, slice the onions and add to a bowl. Add the medium cut tomatoes, diced bell pepper, garlic, parsley, mint, thyme. Now add the potatoes, lemon juice, olive oil and all the spices and mix the salad and serve with a dash of cayenne pepper.

PS: You can skip the fresh mint and substitute the fresh thyme with dry thyme if not available during the season.
9


Serves 4

Ingredients:
About 2 cups of minced meat
2 cups of chopped tomatoes (fresh or canned)
1 carrot diced (small)
1 onion chopped
5 cloves of garlic
1/2 cup of olive oil
1 teaspoon allspice
1/2 teaspoon of Italian spices
1 tablespoon fresh chopped basil (or dry)
1/2 teaspoon of chili pepper flakes or cayenne (optional)
1 tablespoon tomato paste
1 tablespoon of fresh chopped parsley
1 cup of water
Salt & Pepper to taste
Pasta (of your choice) cooked and drained

In a pan, add olive oil, onions, carrot, Italian spices, pepper flakes, salt & pepper and cook for a minute then add the meat, allspice and cook for another minute then add the garlic and cook a bit until the juices are absorbed then add the tomatoes and basil, cover and cook on medium until the tomatoes are cooked, then add the tomato paste and water and let it simmer for 15 minutes, then add the parsley and mix and serve over the pasta of your choice.

*Before serving the sauce over the pasta: In a non-stick pan add the pasta add some olive oil or butter and some fresh chopped basil or parsley. It's a great way to heat the pasta and add more flavor to it. Some garlic powder also is good. Now I did not mention Parmesan cheese because it's always on the table ;)
0


Serves 4

Ingredients:
For the kafta:
1/2 pound of minced lean meat
1 small chopped onion
1 small clove of garlic chopped
2 cups of fresh chopped parsley
1/3 cup bread crumbs
1 teaspoon allspice
Salt and pepper to taste

For the sauce:
2 cups of chopped tomatoes (canned or fresh)
1 small onion
1 teaspoon tomato paste
1/3 cup of water
1/2 teaspoon allspice
1/2 teaspoon of chili pepper flakes (optional)
Salt and pepper to taste

For the rice:
1 1/2 cup of rice
3 cups of water
1/2 tablespoon of butter
Salt and pepper to taste

In the food processor, add: minced meat, parsley, onions, garlic, bread crumbs, allspice, salt and pepper for 1 minute or 2. When the ingredients are combined all together, transfer into a bowl and let it sit in the refrigerator for half an hour. After that, start making medium-small balls of the kafta. Heat a non-stick pan and start cooking the meatballs, turn them every 2 minutes until done. Set aside. In the same pan, if no juice is left from the cooked meat, you might wanna add a tablespoon of olive oil, then add the onions, allspice, chili flakes, salt and pepper, cook for about 3 minutes then add the tomatoes and let them cook on low for 10 minutes, then mix the tomato paste with the water and add it. Cook for another 5 minutes then add the meatballs and let all simmer for few minutes. (If you find the sauce thick you might wanna add a little bit more water.
Now for the rice: in another pan, add butter, then add the rice, fold them together until the rice absorbs the butter, add salt and pepper then the water and stir 1 time only. When it starts boiling, turn down the heat and let it simmer for 25-30 minutes or until the rice is cooked. Serve the rice with the meatballs and sauce on top.
9

Moi!

authorHello, my name is MAG. I've been running this blog since 2007. Follow me on Social Media!!!
Learn More →



Photos