Maqloubet Batinjan (Upside Down Eggplant Casserole)
Although eggplant in the Middle East is mainly limited to two types, the large and the gradually smaller in size, …
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Mouloukhiya Be Jaaj (Mouloukhiya with Chicken)
Mouloukhiya stew or soup, is very much appreciated by Middle Easterners, especially by Egyptians who prefer it soup-style. Mouloukhiya is …
Laban (Making Yogurt)
The consumption of yogurt plays a major role in the diet of the Middle Eastern people. Be it on the …
Mana-eesh be Za’tar (Thyme Loaves)
Man-oushi (singular for Mana-eesh) may look humble in appearance, but is steeped in tradition. Mana-eesh be Za’tar is a herb-flat-bread …
Fassoulia Khadra (Grean Bean Stew)
1 kg (2 pounds) cubed beef – preferably shank cut; cubed goat or lamb Flavouring ingredients such as, onion, celery …
Zaitoun Akhdar (Green Olives)
Middle Easterners appreciate their olives. Be they black olives or green, they make an appearance at almost every meal. Families …
Mouloukhiya Bedoun Lahmeh (Meatless Mouloukhiya)
In days gone by, every homemaker made certain to have on hand the family’s yearly supply of dried mouloukhiya . …
Yakhnet Sabanekh (Spinach Stew)
If time is tight and you’re unable to pre-cook stew meat, you may easily interchange it with cut-up chicken breast. …
Labaniyeh (Minty Rice in Yogurt)
Minty rice is one of those dishes that can be forgotten for a while but when remembered, it’s like a …
Beet Greens Salad
Beet greens Lemon juice Olive oil Salt Cut off and discard the dried up portions of the beet stalks. Chop …
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