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Wednesday 18 October 2017
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Category: Recipes

Shish Barak

The village of Rashaya el Wadi holds a high population of baladi goats which graze on the natural pastures on the feet of Jabal el Sheikh....

Bean moujaddara

Bean moujaddara or “mjaddarit fassolia” is a traditional recipe from the Shouf region using lima beans instead of lentils....

Taro with tahini sauce (Mansoufit Kolkas)

Taro is a common name for the corms and tubers of several plants in the Araceae family. It is rich in fibers and natural sugars. The starch...

Wild Mint and Kishk Salad (Meeykeh)

This recipe uses kishk as a main ingredient but also as a seasoning, similar to the use of grated Parmesan. Meeykeh is a traditional recipe...

Kishk Soup or “Kheshkiye”

Kishk soup is a nutritious soup consumed especially during winter. The soup can be served as a side with baked meat kebbeh. Alternatively,...

Jazarieh

The term “jazarieh” comes from “jazar” or carrots in Arabic due to the resemblance with the carrot slices preserve because of the...

Pumpkin Kebbeh

This vegetarian version of kebbeh, is popular in the Lebanese mountain villages and the villages of West Bekaa, and is usually prepared...

Makhlouta

The literal translation of the word “makhlouta” is “mixed”, referring to the mixture of whole grains used to...

Lemon Zenkoul

“Zenkoul” which means mini balls, is a traditional Lebanese recipe mainly known in West Bekaa, prepared specifically on Good...

Lentil Tabbouleh

Lentil Tabbouleh, a specialty of some villages in the Shouf and West Bekaa regions, made with lentils instead of bulgur wheat. This healthy...