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Monday 18 December 2017
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Category: Recipes

Freekeh with mutton or veal

Total servings: 6 Preparation time: 1.5 – 2 hrs Ingredients: 500 gr of cracked freekeh 250 gr of veal or mutton 500 ml of water 50...

Raheb Salad – Eggplant salad

Total servings: 5 Preparation time: 1 hour Ingredients: 2 Kg of raw eggplants 200 g of cucumbers, finely cubed 300 g tomatoes, finely...

Bulgur and tomatoes

Bulgur and tomatoes or “borghoul aa banadoura” is a simple, yet nutritious traditional Lebanese recipe. While enjoying this...

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...