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Levant

Shorbat Adas (Lentil Soup)

Shorbat Adas Lentil Soup Lentil soup is the most traditional and popular soup in the Levant. During winter time, many families still start every dinner with a bowl of warming lentil soup. During Ramadan (regardless of the season it falls in) it is a favourite way to break the fast. Lentil soup can be made using brown or red […] 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

Shakriyeh (yoghurt stew recipe)

Shakriyeh yoghurt stew The people of the Middle East love their yoghurt. A bowl of yoghurt is often on the table as a side dish at dinner, and at breakfast and supper labaneh yoghurt cheese is never missing. Shakriyeh is a dish in which the yoghurt is boiled with meat to make a tasty yoghurt stew. To Westerners […] Continue reading

Stuffed Courgette (Kousa Mahshi)

Stuffed-courgette-recipe-Kousa mahshi Courgettes (known as zucchini to Italians and Americans) are beautifully tender vegetables with a fresh, delicate flavour. Courgettes are usually marrows harvested at a young age, although the mature fruit of certain varieties of squash may also be sold as courgettes. For this recipe you will want to use the small, slightly bulbous, pale green […] Continue reading

Stuffed cabbage rolls recipe (Malfouf Mahshi)

Stuffed cabbage rolls Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are; others like them with Arabic flatbread or sliced potatoes. In some houses this recipe is prepared […] Continue reading

Yabrak (Stuffed Grape Leaves)

Yabrak stuffed grape leave This stuffed grape leaves recipe is, unlike its vegetarian sister Yalanji, a main dish. In the Levant it is commonly consumed with Arabic flatbread and yoghurt. Because stuffing is time consuming, many household prepare Yabrak together with other stuffed vegetable dishes, such as stuffed courgette or stuffed cabbage. It is not uncommon then to have these stuffed Middle […] Continue reading

Makdous Recipe (Stuffed Preserved Aubergine)

Makdous Makdous is a staple in the kitchens of Syria and Lebanon and widely known throughout the Middle East. It is normally eaten with Arabic flatbread as part of the breakfast or supper, or as a snack. You may find that makdous makes a tasty sandwich with labaneh yoghurt cheese, and that it is a delicious […] 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