You’re about to experience one of the hardest-core of recipes in the traditional Lebanese Cuisine: Mujaddara bi Fasoulia, as graciously prepared and photographed by my sister Cynthia. Also pronounced as “Mjaddara” and also called “Mjaddaret Loubieh”, this is a dish with the simplest of ingredients yet the boldest of flavors. Pinto beans and Burghul (cracked wheat) …
Wednesdays are “Loubieh bi Zait” days. That’s how it went at home while growing up, with mom setting that day of the week for a traditional tasty dish made from green beans stewed in an onions and olive oil sautee. “Loubieh bi zait” which literally translates to “green beans in oil” is a typical Lebanese …
The Spicy Potato Sautee with Onions and Tomato Paste is a simple and easy to make side dish that is known in the northern Lebanese mountains. The dish tends to be on the generic side, and could well be found in different areas and even different countries. Sarah, my sweet Indian wife noted that traditional …
Vegetarians Rejoice! “Slee’ M’alla” is the Lebanese name for Sauteed Dandelion, an extremely easy to make vegetarian dish (that is also economical). The main ingredients are dandelion leafs, onions and lemon juice. Mom never buys dandelion from grocery stores in Lebanon, instead she picks the leafs from wild dandelion that grows in our garden. According …
Stuffed Grape Leaves is an amazingly creative, tasty and healthy Middle Eastern dish. It is made of rolled grape leaves with rice and vegetable stuffing slowly boiled in lemony water. Grape Leaves (aka Dolma in Greek cuisine) is a typical menu item at Lebanese, Greek or Turkish restaurants however more countries in the Middle East …
What is Shawarma Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. The name comes from the Turkish word çevirme which means “turning,” and where you have some deeply marinated layers of beef, lamb or chicken stacked on a vertical spit and slowly turning against …
