This recipe has been in my family for over 75 years. It's a wonderful Lebanese dish that everyone will love. Even if you have never tried it before, I'm...
Author: sexxxi_shawty
This recipe is a great way to use up that giant zucchini lurking in your garden. Early-season squash are best, as the skin is tender and the flesh is delicate....
Author: blancdeblanc
A simple flavorful rice pilaf you may top with toasted pine nuts or almonds. a great side to any meal
Author: Spice Is Nice
Make and share this Yarithes Yiouvetsaki (Roasted Prawns W. Fresh Tomatoes and Feta recipe from Food.com.
Author: Ashley U
It is a very tasty recipe, worth the time it takes. It is my mom's recipe so it has all the homemade taste. Wait for the roast to cool before cutting or...
Author: Vvn002
Very easy to make not to mention good for when you are in a hurry. You can make the recipe with the ready made Hummus cans but I prefer the taste of homemade....
Author: Vvn002
This is a Middle Eastern or Arabic version of cabbage rolls stuffed with rice, almonds, and spices and served with a mint-flavored yogurt sauce.
Author: Afiyet_olson
My mom's tabouli recipe that has been tweaked - the tabouli was a year long work in progress! The first picture is of the recipe prior to the major tweak...
Author: ThatSouthernBelle
Posting for ZWT from http://www.premiumsavor.com via Lerner Publications Company. A Make Ahead that would work well for us campers. Please don't use curly...
Author: WiGal
I fell in love with labneh after going to a few different Middle Eastern restaurants, and seeing that store-bought labneh was pretty expensive I wanted...
Author: the80srule
This is a Lebanese dish. The sauce is creamy and it contrasts very nicely with the lemon rind. Recipe by Paula Rodriguez,
Author: Mami J
These cookies are very good and I got this out of my mother's personal recipes. This recipe is from a Lebanese woman who was a friend of my mother's.
Author: Carol
For this delicious dish, we layer a little hummus on the bottom of a casserole dish, then add the pita pieces, then the rest of the hummus with toasted...
Author: IMANKAY
Make and share this Yogurt & Cucumber Salad recipe from Food.com.
Author: Lasagna Lover
Make and share this Garden Vegetable Tabbouleh recipe from Food.com.
Author: Virginia Cherry Blo
Posted for ZWT6 North Africa/Middle East leg of tour. This is a Lebanese dish. Cooking time includes rising time.
Author: Darkhunter
A traditional Lebanese Stuffing for grape leaves, squash. cabbage, tomatoes, eggplant or even lettuce
Author: Dusty-Dave
I always make double and cut half the meat and spices/marinade into a gallon freezer bag, give it a good rub and toss in the freezer. It marinates when...
Author: keort
Make and share this Paprika Chicken Drumsticks Chick-Pick recipe from Food.com.
Author: Cooking Master
Make and share this Aunt Negla's Awarma recipe from Food.com.
Author: Dusty-Dave
This is a Lebanese donair recipe, a traditional dish made with seasoned meat and tahini sauce that's enjoyed in many parts of the Middle East.
Author: ROSE90
These cookies are very good and I got this out of my mother's personal recipes. This recipe is from a Lebanese woman who was a friend of my mother's.
Author: Carol
This is "Chef John's Pita Bread" from allrecipes.com. I followed the recipe exactly and it came out perfectly. For the yeast, I used Paneangeli, a pizza...
Author: ersmedstad
A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most...
Author: Lara
This is a tangy main course that can be served with tabbouleh, hummus, and flatbread.
Author: Russ Neimy
This is a Middle Eastern or Arabic version of cabbage rolls stuffed with rice, almonds, and spices and served with a mint-flavored yogurt sauce.
Author: Afiyet_olson
Fattoush is a rustic country salad of Syria and Lebanon which is on the standard menu of Lebanese restaurants. Arugula (Eruca vesicaria), also known as...
Author: Olha7397
This in an incredible spice blend used in Lebanese cooking. It is great as a rub for meats and poultry.
Author: Sommer Clary