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Appetizers

Kibbeh Nayyeh (Levantine Tartare)

Kibbeh Nayyeh Levantine Tartare Kibbeh Nayyeh is a raw lamb dish frequently served as part of a mazza in the Levant, garnished with mint leaves, walnuts, and olive oil. It’s normally eaten with a fork (not with flatbread, as you might expect!) and often a glass of Arak is enjoyed with it. Continue reading

Kibbeh (Fried Meat Croquettes)

Kibbeh Fried Meat Croquettes Kibbeh is a levantine dish made of bulghur, minced onions and ground red meat. The recipe below shows you how to make the best-known variety:  a torpedo-shaped fried croquette stuffed with minced beef or lamb. There are however many different varieties of kibbeh dishes, each region or city often has its own famous kibbeh recipe. […] Continue reading

Habra (Lean Meat Paste for Kibbeh)

Habra (Lean Meat Paste for Kibbeh) The base of all nearly all kibbeh recipes is Habra, a fat-free meat paste. Traditionally Habra is made using the mortar and pestle, a time consuming process, so sometimes all women of a family or village would work together in making a large batch. Nowadays Habra can easily be made at home using a food-processor Continue reading

Tabbouleh (tangy parsley salad)

Tabbouleh-salad-recipe Tabbouleh parsley salad is a common side dish in Middle East. Its spicy and tangy flavour goes well with meat dishes, particularly grilled and barbequed meats, and is also delicious with grilled cheese recipes. The dish is normally also served as part of a mazza. Authentic Tabbouleh contains about three quarters of parsley and one […] Continue reading

Yalanji (Vegetarian Stuffed Grape Leaves)

Yalanji Recipe Stuffed grape leaves are loved throughout the Middle East and beyond, and are consumed from Greece and Turkey up to Middle Asia. You may know these little treats by the name Dolma, which is Turkish for ‘stuffed’. Hence Dolma can actually refer to any stuffed vegetable. Yalanji is a vegetarian variation of the dish and […] Continue reading