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Tuesday 27 June 2017
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Lentil and fennel kebbeh (kebbit aadas b shoumar)

This recipe from the northern village of Endket (Akkar) is a vegetarian type of kebbeh usually prepared during lent season. Lentil and...

Fava Beans and Chard – Foul b Selek

“Foul b Selek” is a Beirut recipe prepared mainly by the end of winter season when swiss-chard is still available and spring...

Mallow leaves with chickpeas – Khebbeyze w hommous

Mallow or malva (khebbeyze) is a wild edible plant known around the Mediterranean for its medicinal and culinary. It grows under a variety...

Baked pumpkin kebbeh – Kebbit Lakteen bil Siniyeh

“Kebbit lakteen” is a vegetarian and version of kebbeh. It can be stuffed with seasonal greens along with the basic stuffing...

Red vermicelli soup

Soups are always a great way to start your meal. Vermicelli soup is an easy and quick recipe to prepare. It is suitable for vegetarians...

Kebbeh sumakiyeh

Kebbeh sumakiyeh is a vegetarian type of kebbeh, one of the too many kinds prepared with the simple ingredients of flour, bulgur and salt....

Vegan chard kebbeh

Vegan chard kebbeh is a vegetarian Armenian kebbeh that is traditionally prepared during the lent season. It is a particular kind of kebbeh...

Moujaddara

One of the most common vegetarian recipes in Lebanon, and in the Arab world, moujaddara or mjaddara is highly rich in proteins, carbs,...

Loubye b zeit

Loubye b zeit is a popular vegetarian dish in Lebanon. It is usually prepared in summer and spring when fresh green beans and tomatoes are...

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...