Mini makloubeh! Not only it’s a lot easier to prepare and serve, it’s also a lot healthier. It’s assembled the same way as ouzi with layers of rice, meat and more eggplant. You can make your own adjustments to it depending on your taste: grilled eggplants instead of fried, with or without meat, quinoa instead … Continue reading Makloubeh

Baked Kibbeh

Kebbeh is one of those dishes that take so much effort and time to do, that I always prepare an extra batch while in preparation and keep it in the freezer before baking. Whenever I’m very busy, or preparing for a dinner or Iftar, I just place it in the oven. The flavors are kept … Continue reading Baked Kibbeh

Sayadieh Samak

Sayadieh Samak is a Mediterranean dish common in Palestine and Lebanon. I especially like to prepare it when I have leftover fish as it gives it a whole new taste. Give it a try! You won’t be disappointed! Ingredients: kilo fish fillets 3 cups short grain rice, soaked in water 4 1/2 cups boiling water … Continue reading Sayadieh Samak

Beef Stroganoff

Beef Stroganoff is one of the dishes that I consider I learned “recently”, as it not one of the classic dishes I had growing up. Originally Russian, I am sure it has been greatly modified, with each person adding his or her personal touch. My personal touch is adding fresh mushroom and carrots and sometimes … Continue reading Beef Stroganoff

Pumpkin Kibbeh

Ingredients For the Filling: 1 kg swiss chard, chopped and boiled 1 cup walnuts, chopped coarsely 1/2 cup sour pomegranate 1 medium onion, finely chopped 3 tablespoons vegetable oil 1 tablespoon sumac 1 teaspoon powdered citric acid salt to taste   For the Pumpkin Shell: 1/2 kilo pumpkin 1/2 kilo fine grain bulgur, unwashed 1 small grated onion … Continue reading Pumpkin Kibbeh