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Monday 20 November 2017
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Category: Recipes

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...

Seasoned Wild Chicory – Assoura

Total Servings: 5 Preparation Time: 35 minutes  Ingredients: 7 cups of wild chicory, chopped 1/2 a cup of lemon juice 7 garlic cloves,...

Eggplant Moussaka

Total Servings: 5  Ingredients: 1 Kg eggplant ½ Kg soaked chickpeas ½ Kg tomato 5 large onions 1 garlic head ½ cup oil ½ tea spoon...

Cold Potato Kebbeh

Total Servings: 6 Preparation Time: 50 minutes  Ingredients: 4 medium potatoes, washed 3 cups burghol 3½ tbsp salt 1 cup water 2 small...

Stuffed Vine Leaves in oil

In this recipe, bulgur has been used instead of rice as it is very rich in fiber. You can always go back to using the most common rice....

Kishk Turnovers

Fatayer kishk or mana’eesh b kishk are very popular in Lebanon and prepared in various ways. They are consumed usually over breakfast....

Wheat with Laban

  This dish is popular in Minyara, a small village of Akkar where they prepare it on Easter Saturday. Given that during the lent period...

Pumpkin jam

According to the Atlas of Lebanese Traditional Foods, this recipe has been used in the near east for more than 200 years as a dessert and a...