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Tuesday 27 June 2017
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Category: Recipes

Sfeeha or Lebanese meat pies

Sfeeha, a pastry filled with lamb meat, is typical to Heliopolis or Baalbeck the city of sun in the north of the Bekaa valley. One cannot...

Winter Tabbouleh or Qawarma Tabbouleh

Qawarma tabbouleh is prepared in the Lebanese mountains during winter when summer vegetables (tomato, parsley and green onions) are out...

Shanklish salad

Shanklish is an aged cheese covered with thyme, sumac or dried mint. It is made either with goat’s or cow’s milk. Shanklish is...

Fattoush – Lebanese mixed salad

Prepared and consumed not only in Lebanon, but around the globe, fattoush or Lebanese salad combines a mixture of fresh greens and...

Whole fig jam or mrabba el-teen kwez

The whole fig fruit is preserved with its peduncle (tail) and serves as a very sweet dessert. Mastic and geranium leaves are added to the...

Fresh figs jam

Fresh fig fruits are processed into a spreadable jam, great for sandwiches and healthy energetic snacks. To make one 1 kilo of fig jam, you...

Muhammara

Originally from Aleppo-Syria, muhammara is a red pepper dip, which has invaded the Levant cuisine, including the Lebanese of course,...

Kebbeh Arnabieh

Kebbe Arnabieh is one of Beirut’s renowned recipes, usually prepared in winter, during the Bousfeir season. Nonetheless, this recipe...

Roz b foul – Broad bean and rice pilaf

This recipe is common in Lebanon; it is usually prepared in spring when green fava beans (or broad beans) are available. When not eaten...

Halawa Lawhiya

“Halawa” (sweetness in Arabic) usually refers to a tahini (sesame paste) -based Middle Eastern dessert sometimes flavored with...