“Kebbit lakteen” is a vegetarian and version of kebbeh. It can be stuffed with seasonal greens along with the basic stuffing ingredients such as chickpeas, walnut and… Read More »Baked pumpkin kebbeh – Kebbit Lakteen bil Siniyeh
[image_slider] [image_items link=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185708.jpg” source=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185708.jpg”] [/image_items] [image_items link=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185245.jpg” source=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185245.jpg”] [/image_items] [image_items link=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185325.jpg” source=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185325.jpg”] [/image_items] [image_items link=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185351.jpg” source=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185351.jpg”] [/image_items] [image_items link=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185554.jpg” source=”https://food-heritage.org/wp-content/uploads/2014/10/20140719_185554.jpg”] [/image_items] [/image_slider] Towards the end… Read More »Pumpkin
The term “jazarieh” comes from “jazar” or carrots in Arabic due to the resemblance with the carrot slices preserve because of the orange color. However,… Read More »Jazarieh
This vegetarian version of kebbeh, is popular in the Lebanese mountain villages and the villages of West Bekaa, and is usually prepared during the period… Read More »Pumpkin Kebbeh
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… Read More »Pumpkin jam