In the search of “Kaak el Eid” recipes

The Food Heritage Foundation in collaboration with Karianet, The Knowledge Access in Rural Interconnected Areas Network, is looking for recipes of Kaak el Eid or Holiday Cookies around the Arab world.

Participate in our competition by sharing with us a delicious kaak recipe that characterizes your region.

All you have to do is send:

–       The kaak recipe, including ingredients and preparation method

–       The special occasion when this kaak is prepared

–       Pictures (preferably taken by you)

Every 2 weeks, a recipe will be selected and posted on our social media featuring your name!

Send your recipe to or by Facebook message or


Kishk Soup or “Kheshkiye”

kebbe b kishk

Kishk soup is a nutritious soup consumed especially during winter. The soup can be served as a side with baked meat kebbeh. Alternatively, raw or oven baked kebbeh balls can be placed in the boiling kishk soup till they are well cooked. For a lighter and healthier version of this recipe, substitute kawarma with lean cow meat.

Total Servings: 6

Preparation time: 45 minutes


1 cup of kishk powder
2 tbsp. of qawarma (cow or goat meat preserved in sheep fat)
4 garlic gloves, chopped
1 small potato, finely diced (optional)
5 cups of water

Preparation Steps:

  1. Put the qawarma in a pot on the oven fire and stir slowly
  2. Add the chopped garlic and the diced potato
  3. Stir well on low heat until the potatoes are cooked well
  4. Add the kishk to the mixture in the pot
  5. Stir for 2 minutes and add the water
  6. Cook over low heat until the soup starts boiling
  7. Serve hot


makhlouta2The literal translation of the word “makhlouta” is “mixed”, referring to the mixture of whole grains used to prepare this healthy stew. Makhlouta can be made with different types of beans (red kidney beans, black eyed peas, garbanzo beans and fava beans etc.).

Total Servings: 5

Preparation time: 90 minutes


2 cups of lentils, washed

2 cups of chickpeas (soaked overnight in water and bicarbonate)

2 cups of mixed beans (also soaked in water and bicarbonate)

3 tablespoons of kawarma

3 larges onions, finely chopped + 1 whole onion

1/4 cup of bulgur

1 teaspoon of salt

1 teaspoon of black pepper

1 teaspoon of cumin

 Preparation Steps:

  1. Boil the lentils in water until they are half done, on medium fire
  2. Add the peeled chickpeas, the mixed beans and 1 whole onion and keep cooking
  3. Stir-fry the onions with the kawarma and add them to the bean mixture
  4. Add the bulgur and cook until done
  5. Season with salt, pepper, and cumin
  6. Serve hot

Not only do they taste great on their own or mixed, this combination of grains makes a very heart-healthy meal rich in fibers and proteins. For a lighter and healthier version, replace kawarma with ground meat.


Lentil Tabbouleh

Lentil TabboulehLentil Tabbouleh, a specialty of some villages in the Shouf and West Bekaa regions, made with lentils instead of bulgur wheat. This healthy salad is gluten free, rich in protein and suitable for vegetarians and vegans.

 Total Servings: 5

Preparation Time: 45 minutes


2 cups of lentils, boiled

2 garlic gloves, crushed

2 tomatoes, finely chopped

¼ bunch of parsley, finely chopped

2 tablespoons of Extra Virgin Olive Oil

The juice of 1 lemon

1 teaspoon of salt

Optional: ½ teaspoon of ground cumin

Optional: the juice of half a bitter orange (Bou Sfeir or Zeffer Oranges)

 Preparation Steps

  1. In a bowl, mix the lentils with the lemon juice, crushed garlic and salt (and cumin according to preference)
  2. Decorate with the parsley and tomatoes
  3. Serve cold

Eggplant Moussaka

Eggplant Mussaka

Total Servings: 5


1 Kg eggplant

½ Kg soaked chickpeas

½ Kg tomato

5 large onions

1 garlic head

½ cup oil

½ tea spoon salt

½ tea spoon pepper

 Preparation Steps:

Fry the finely chopped onions and garlic in oil until they develop a yellow color.

  1. Add the peeled chickpeas and cook for 1 ½ minutes, then add a little water and keep over a low fire until the chickpeas are done.
  2. Peel the eggplant, fry in oil and keep aside.
  3. Add the grated tomatoes over the chickpeas and leave for a while on the fire.
  4. Add the eggplants with salt and pepper and cook until all the water evaporates.
  5. Served cold.

For a healthier version enjoy the eggplants grilled in the oven!


Vegetarian Stuffed Vine Leaves

Stuffed vine leaves or “waraa enab” in Arabic is a popular dish around the Mediterranean. In this version of the recipe, bulgur has been used instead of rice as it is very rich in fiber and is produced locally in the Bekaa valley of Lebanon.

Total Servings: 18

Preparation time: 1 hour

One serving: 12 pieces


650 g vine leaves, washed

4 tsp salt

For the stuffing:

1 small onion, peeled and finely chopped

4 small tomatoes, washed and finely chopped

3 ½ cups (140g) parsley, washed and trimmed

15 g fresh mint, washed and finely chopped

3 ½ cups bulgur

2 garlic cloves, finely chopped

¼ cup olive oil

Juice of 2 medium lemons

Preparation Steps:


  1. Wash the bulgur and leave it aside to dry.
  2. In a large bowl, mix well all the ingredients of the stuffing with olive oil and lemon juice.

Grape Leaves:

  1. Clean and cut stems off the vine leaves. Place the fresh leaves in boiling water for 3 minutes until softened.
  2. Spread each vine leave and fill it with 1 Tbsp of the stuffing. Then roll it in a finger-like shape.
  3. In a large saucepan, arrange the stuffed vine leaves in layers, then cover them with water and add salt.
  4. Cook for one hour or until done.