2 pounds large red or white potatoes, 1/2 inch slices (unpeeled) 1 pound 85% ground beef or lamb (or mix of both) 1 small/medium yellow onion 1 bunch flat leaf …
Category: Lebanese
Chicken Kabobs (Shish Tawook)
Adapted from curiouscuisiniere.com
Okra Stew with Beef or Lamb (Bami)
Stove-Top Pressure Cooker Method
Stuffed Cabbage Leaves
Ingredients One large head green cabbage 5 cups water 2 1/2 teaspoons salt, divided 1 pound ground beef (10% fat) 1 cup Calrose or short grain white rice, rinsed well …
Stuffed Squash in Tomato Sauce (Kousa Mahshi)
8-10 small/medium squash or zucchini (Mexican squash is the best if you can find it – the smaller the better)1 cup short grain white rice2 teaspoons kosher salt, divided1 pound …
Molokhia (Chicken with Jew’s Mallow)
1 whole chicken 1 tablespoon salt 2 (14 oz) bag frozen, minced molokhia leaves (jews mallow) 1 head of garlic, peeled and smashed 1 bunch cilantro, chopped 2 tablespoons ground …
Baked Fish with Tahini Sauce (Samak Bit-Taratur)
Recipe from Lebanese Cuisine, by Madelain Farah, PH.D.
Baked Eggplant with Beef
2 small or medium eggplant 1/3 cup avocado or grapeseed oil 2/3 cup minced yellow onion (about 1/2 medium onion) 2 cloves garlic, minced 1 lb lean ground beef 1 teaspoon …
Green Beans in Tomato Sauce
Adapted from Lebanese Cuisine by Madelain Farah 1 tablespoon olive oil 1 pound chuck roast or lamb, cut into 2 inch pieces (meat dish optional) 1 medium onion, chopped 2 …
Pureed Lentil Soup with Rice (Mjadra)
Adapted from Recipe Lebanese Cuisine by Madelain Farah, PH.D.
Stuffed Grape Leaves
3 small lamb shanks, cut in half (ask the butcher to do it) 1 1/2 pounds ground beef 1 1/2 cups short grain white rice 2 teaspoons allspice 1 1/2 …