# Mama's Lebanese Kitchen > Authentic Lebanese Cuisine Recipes ## Recipes - [Spicy Saute of Cabbage and Cracked Wheat – Marshousheh Recipe](https://mamaslebanesekitchen.com/mezza/marshoosheh-sautee-cabbage-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9873 - 1/2 head of green cabbage (sliced in length) - 1 large onion (chopped) - 2 tablespoons Bulgur - 1/2 to 1 teaspoon hot Chili powder or Cayenne pepper (to taste) - 1/2 teaspoon salt - 5-7 tablespoons olive oil 1. Place the olive oil and chopped onions in a large frying pan (or cooking pot) and lightly fry them for 5 minutes on medium heat 2. Add sliced cabbage and mix well with onions 3. Add salt, Cayenne pepper, sprinkle the cracked wheat and mix well 4. Add a 1/4 cup of water, mix well with ingredients, cover pot and let simmer on low-medium heat for 10-15 minutes while occasionally stirring 5. Marshoosheh is usually served hot with Pita bread but it’s equally delicious if served cold. - [Easy to Make Lebanese Baklava Rolls – Baklawa](https://mamaslebanesekitchen.com/desserts/lebanese-baklava-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9872 ### Baklava Rolls - 1 pack filo dough, thawed - 1 cup walnuts, coarsely ground - 1/3 cup pistachio, finely ground - 1 teaspoon Orange Blossom water - 1/3 lb butter, unsalted, melted - 2 teaspoons sugar ### Baklava Simple Sugar Syrup - 1 cup sugar - 3/4 cup water - 1/2 teaspoon lemon juice - 1 teaspoon Orange Blossom Water 1. Mix the ground walnuts or your favorite nuts with 2 teaspoons of sugar and 1 teaspoon of orange blossom water. Alternatively, you could use 1 teaspoon of regular Orange Blossom Water. 2. Place one sheet of thawed filo dough on a cutting board then lightly brush it with melted butter. Place another sheet on top and repeate the process until you have 4 layers of filo dough. 3. Distribute evenly 5 teaspoons of the Baklava Stuffing along one side of the filo dough. 4. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the edge of the roll to separate it from the leftover filo dough stack, which could be used for another roll. 5. Cut the roll into equal pieces, a couple of inches each then gently place in a buttered baking tray. Brush rolls one last time with a bit of melted butter. 6. Bake in oven at 350F for about 30 minutes. The color of a perfectly cooked baklava dough should be light brown/golden, but not too dark as the taste can change. 7. While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. 8. Once it starts to boil add the lemon juice then put heat on low and let simmer for 10-15 minutes. 9. Mix in the Orange Blossom Water at the end and let it rest and cool down. 10. After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. 11. Sprinkle a bit of pistachio on each piece for decoration and let rest for 45-60 minutes prior to serving at room temperature. - [Authentic Lebanese Tabbouleh Recipe](https://mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9871 - 4 bunches Italian Parsley, chopped finely, let dry - 1 bunch fresh green mint, chopped finely, let dry - 1 Persian cucumber, chopped finely - 4 tomatoes, medium. chopped finely, drained - 1 white onion, chopped finely, drained from juice - 1/4 cup Bulgur, or Bulgur, fine cracked wheat #1 - 1/3 cup olive oil - 1/2 cup lemon juice, freshly squeezed - 1/2 teaspoon salt - 1/3 teaspoon 7 Spices, Lebanese or Arabic 7-Spices 1. Rinse all vegetables and let dry on a paper towel, especially the parsley and mint. 2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of excess moisture. 3. Cut stems off mint, and finely chop the leaves. Spread on a paper towel and let dry. 4. Finely chop tomatoes into small cubes 1/3in then place in strainer to get rid of the excess juice. 5. Finely chop onions, drain then mix with the 7-spices, set aside. 6. Finely chop the cucumber 7. Soak the bulgur in half of the lemon juice with a bit of salt. 8. Only once ready to serve, mix all ingredients together well, drizzle with olive oil and the leftover lemon juice. Add a bit more salt if needed. 9. Serve as a side salad along with some lettuce leaves. - [Refreshing Cucumber Yogurt Dip Recipe – Khiyar bi Laban](https://mamaslebanesekitchen.com/dips/refreshing-cucumber-yogurt-dip-recipe-khiyar-bi-laban/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9870 - 4 persian cucumbers (or equivalent), finely chopped - 4 cups of plain yogurt - 1/2 cup of water - 2 cloves of garlic, crushed - a few leaves of green mint finely chopped, or 1 teaspoon of dried mint powder - a dash of salt - 1/2 teaspoon of freshly squeezed lemon juice (optional) 1. In a bowl, whisk the yogurt, water, crushed garlic, salt and lemon juice well.  If you’re preparing this in summer, you can add 2-3 ice cubes in the mix to cool the yogurt and make it even more refreshing 2. Finely Chop the cucumbers into cubes of ~ 1/3 inches, add to the mixing bowl 3. Add the finely chopped green mint or the dried mint powder and salt, mix well 4. Serve in small soup bowls as an appetizer or snack, enjoy and thank the Lord! - [Spicy Potato Sauteed With Onions and Tomato Paste | Batata Mle’aayeh](https://mamaslebanesekitchen.com/vegetarian/potato-sautee-onions-tomato-paste-batata-mleayeh/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9869 - 4 Medium sized potato heads - 4 medium sized yellow/white onions - 1/2 cup of olive oil - 1/2 cup of water - 1/2 teaspoon of tomato paste - 2/3 to 1 teaspoon of salt (or to taste) - 1/2 teaspoon of Cayenne Pepper or Hot Chili Pepper powder (or to taste) 1. Cut onions vertically as shown in the photo 2. Cut the potatoes in squares of 1 inch, and a thickness of 1/3 to 1/2 of an inch. Don’t make them too thick otherwise they won’t cook fast enough 3. Heat the olive oil in a cooking pot, then cook the onions on medium heat for about 10-15 minutes until they start to turn slightly brown 4. At which point, add the potatoes, add the salt and Cayenne pepper, mix the tomato paste with 1/2 cup of water and add to the pot and give it a nice stirr 5. Lower the heat and let the potatoes cook and simmer for about 20 minutes. Make sure to stir every 3 minutes so they don’t stick to the pot. If you find that the liquid dried out from the pot, you can add another 1/4 to 1/2 cup of water - [Green Wild Thyme Salad Recipe – Salatat Zaatar](https://mamaslebanesekitchen.com/salads/green-wild-thyme-salad-recipe-salatat-zaatar/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9868 - 1 bunch of green Wild Thyme - 1 very small onion (yellow or white) finely chopped - 1/3 bunch of green onions finely chopped - juice from 1 freshly squeezed lemon - 2 teaspoons of quality olive oil - a dash of salt 1. Rinse then dry the wild thyme well. 2. Hand pick its tiny green leaves, especially those at the top of the stems. Discard the stems. 3. Finely chop the green and white onions. 4. Mix it all with the freshly squeezed lemon juice, olive oil, a dash of salt and enjoy! - [Chocolate Fudge Cookies – Biscuit au Chocolat](https://mamaslebanesekitchen.com/desserts/chocolate-cookies-recipe-biscuit-au-chocolat/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9867 - 70 plain sweet tea cookies (Ulker is a favorite but any will work) - 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate) - 1/2 cup of milk - 1  cup sugar (we used regular brown sugar and it was fine too) - 1/4 pound of unsalted butter - Coconut flakes (optional) 1. In a saucepan and on low heat, warm the butter and sugar until they reach a boil 2. Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk 3. As soon as the butter boils, pour it on the cookies and mix gently 4. Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll. 5. Place rolls in the fridge for 2-3 hours. 6. Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it. - [Lebanese Raw Kibbeh Recipe – Make Kibbeh Nayyeh at Home](https://mamaslebanesekitchen.com/meats/lebanese-raw-kibbe-recipe-kibbeh-nayyeh/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9866 ### Kibbeh Nayyeh Ingredients - 2 lb goat meat, lean, or lamb, or beef - 1 cup bulgur, fine - 2 white onions, small - 1/2 bell pepper, optional - 2/3 cup mint, leaves - 1 teaspoon Marjoram, dried or green - 1 teaspoon Lebanese 7 spices - 1 teaspoon chili powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup olive oil, for serving ### Optional Sides - 4 loafs pita bread 1. Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible. 2. Partially thaw the meat for 6 hours in the fridge prior to preparing the dish. 3. Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible. 4. Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it’s not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl. 5. To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well. 6. Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well. 7. Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show. 8. Drizzle extra virgin olive oil and fresh mint leaves on top. 9. Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc... - [Sumac-Ade Refreshing Sumac Drink](https://mamaslebanesekitchen.com/drinks/sumacade-refreshing-sumac-drink/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9865 - 3 cones of freshly picked Sumac - 3 cups of fresh cold water 1. Pick the sumac around August in order to make sure it is ripe. Ripe sumac has a dark velvet color. Also ensure that you don’t pick the Sumac cones immediately after rain since it tends to wash away the flavor. 2. With your hands, remove the small Sumac berries from the stems and place them in a container filled with fresh cold water. You’d want about 1 cup of water for each cone. 3. Crush the berries with your hands for a couple of minutes, or you could alternatively put the mixture into a blender and let it blend away. 4. Let rest for about 30-60 minutes depending on how strong of a flavor you want. 5. Strain using a cheesecloth, and sweeten to your liking. Serve cold with ice. 6. Do not boil the Sumac cones, as that can produce a bitter taste. However and alternatively, soaking the Sumac cones in hot water can yield to a nice healthy tea. - [How to Make Jalapeno Spice](https://mamaslebanesekitchen.com/paleo-recipes/making-ground-jalapeno-pepper-scratch/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9864 - 1 dozen of fresh green Jalapeno peppers (or your choice of spicy hot peppers) - This will make you about 1 heaping teaspoon of dried ground spice 1. Rinse peppers well with cold water and remove stems 2. Slice peppers into small rounds 3. Place on tray and let dry in sun for 5-7 days with preferably 4-5 hours of direct sunlight per day. Bring indoors at night to avoid moisture. 4. When dried, grind in food processor (watch out for spice dust getting in your eyes/nostrils or you’ll end up sneezing for a while). 5. Optional: Sift them through a filter or mesh to get a uniform texture. 6. Place in airtight container and store in a cool place. 7. In case direct sunlight isn’t plenty or if there is rain, keep the peppers indoors on a tray by a window at room temperature for a few days but try to get them a few hours of direct sun light throughout the process at the least. At the end if they’re still moist, place them on an aluminum foil and bake them gently in the oven at 250 F for 5-10 minutes or until dry before you grind them. Don’t overheat them. - [How to Make Ground Dried Mint at Home](https://mamaslebanesekitchen.com/food-preservation/prepare-ground-dried-mint-home-na3na3-yaabess-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9863 - 10 Bunches green mint, freshly picked 1. For best taste use freshly picked mint, and preferably organic 2. Rinse mint with cold water and let dry 3. Pick the green leaves and discard the stems 4. Lay green leaves on a towel by a window (but NOT in direct sunlight) and in a well ventilated area and let dry for 5-10 days. Note that direct sunlight will blacken the mint leaves and weaken their taste. Alternatively you can dehydrate them in a dehydrator. 5. Discard any yellowed leaves 6. Place dried mint leaves in food processor, and let it run for a few minutes until it turns into a powder 7. Filter the resulting powder mint in a fine filter/strainer to remove any stem leftovers 8. Store filtered dried mint in an air-tight container/jar in a cool/dry place away from sunlight - [Almond Tea and Honey](https://mamaslebanesekitchen.com/drinks/almond-tea-recipe-good-for-cold-and-sore-throat/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9862 - Raw almonds, preferably in their shells - Honey 1. If the almond you have has its shells, crack them open and boil them with the shells. If shells are not present then increase the quantity of almonds a bit. 2. Bring about 20 almond nuts with shells (or 30 with no shell) to a boil in 2-3 cups of water, then lower heat and let boil for another 5-7 minutes. 3. Cover it and let rest for 5  minutes. 4. Add 2 teaspoons of honey to a cup of almond tea and let it do its work. - [Shish Tawook Chicken Recipe – Grilled Chicken Kabobs Wraps](https://mamaslebanesekitchen.com/poultry/shish-tawook-chicken-kabob-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9861 ### Chicken and Marinade - 2 lbs boneless chicken breast, cut into cubes/Kabab chunks - 1 cup lemon juice - slice lemon, optional - 15 cloves garlic, crushed - 6 tablespoons plain yogurt - 6 tablespoons olive oil - 2 tablespoons red vinegar, or apple cider vinegar - 1 teaspoon white pepper, ground - 1/3 teaspoon ground ginger - 1/2 teaspoon ground thyme, or ground oregano - 1/3 teaspoon paprika - 1 teaspoon salt, or to taste - 1 teaspoon tomato paste ### Shish Tawook Kabob Wrap - 4 teaspoons Garlic Paste, Lebanese style - 4 loafs pita bread - 4 tomatoes, grilled - 2 cups French fries - 8 salted pickles, Lebanese style cucumber pickles 1. Cut the chicken breasts into cubes of about 2 inches each. The cubes shouldn't be too small otherwise they'll dry quickly on the grill. 2. Place chicken cubes in a bowl, add all marinade ingredients and rub with hands until all ingredients assimilated well. 3. Let marinate in a covered container in the fridge for at least 4 hours, preferably overnight. 4. Skewer the chicken right before grilling. 5. Grill on a BBQ on medium heat for 12-15 minutes maximum turning frequently. Overcooking can dry the chicken. 6. Alternatively, you can lay the skewers on the edges of a deep Pyrex dish and bake in the oven at 400F for 15 mins. 7. Once cooked, remove the chicken cubes and place in a pot while covering the lid tightly. Let rest for 5 minutes to help the chicken self-steam and turn juicier and softer. 8. Spread 1 teaspoon of Lebanese garlic paste along the center/diameter of a pita bread. 9. Add 4-5 chicken kabobs. 10. Garnish with salted cucumber pickles, French fries, grilled tomatoes or peppers (optional)., Roll and enjoy. You could also toast the wrap roll through a panini grill for 2-3 minutes. - [Green Beans Olive Oil Sautee – Loubieh bi Zait](https://mamaslebanesekitchen.com/vegetarian/green-beans-stew-olive-oil-loubieh-bi-zait-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9860 - 3 lbs of green beans - 3 medium onions (yellow or white) - 2/3rd cup of extra virgin olive oil - 1 to 2 teaspoons Lebanese 7 spices - 1/2 teaspoon of salt 1. Rinse the green beans well then cut off the stems (about 1/3rd of an inch from each side). You could break the stems away with your nails or with a knife. 2. Finely chop the onions then saute them in olive oil in a deep pot on medium heat for about 15-20 minutes or until they start turning pinkish. 3. At which time add the green beans, add the salt and half of the 7-spices, mix very well to make sure the olive oil and onions covers all the beans, cover the pot well, lower the heat and let simmer for 45-55 minutes while stirring and mixing every 5-10 minutes. 4. Once cooked, the green beans will turn into a dark “olive” color. Add the remaining 7-spices at the end and mix well with the beans before serving. 5. Serve hot or cold (taste much better) with pita bread and a side of veggies like radish, bell peppers or green onions. - [Scrambled Eggs With Garlic Leaves: Bayd ala Toum](https://mamaslebanesekitchen.com/breakfast/scrambled-eggs-garlic-leaves-bayd-ala-toum/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9859 - 4 eggs - 10-15 garlic leaves (about 10 inches each) - Salt to taste - 2-3 teaspoons of Olive oil (or vegetable oil) 1. Rinse then chop garlic leaves into pieces of about 1/2 inch 2. Lightly fry them with a bit of oil for about 5-7 minutes 3. Add eggs and salt to taste, scramble for 3-4 more minutes 4. Serve hot with a side of pita bread and tomatoes/mint - [Hot Garlic Potatoes – Batata w Toum](https://mamaslebanesekitchen.com/mezza/hot-garlic-potatoes-recipe-toum/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9858 - 4 medium sized potatoes - 1 garlic head (or 13-15 cloves) - 1.5 lemons, freshly juiced - 5 Table Spoons of olive oil - 1/3 teaspoon of salt - 2/3 teaspoon of cayenne pepper (or hot chilli pepper) - A pinch of dried mint power (Optional) 1. Garlic Sauce: in a food processor, grind the peeled garlic, salt and the lemon juice at high speed for 2 minutes. Then add the olive oil, and let the processor go for another 3-5 minutes.  Alternatively, you could also use the Lebanese garlic dip instead if you have it premade and handy. 2. Boil the potatoes for about 15-20 minutes, preferably leaving the center a bit crunchy and not fully cooked. 3. As soon as the potatoes are done and while still hot, strain the water then cut the heads into disks of about 2/3 inch. You may need to wear gloves as the potatoes would be extremely hot. 4. Lay a layer of potatoes on your serving plate, cover it with the garlic sauce, then put another layer and cover it with the sauce. Let the heat from the potatoes cook the garlic sauce for 3-5 minutes. 5. Sprinkle the cayenne pepper on the potatoes and serve hot. - [Dates Fudge With Stuffed Walnuts and Coconut](https://mamaslebanesekitchen.com/desserts/dates-fudge-walnuts-coconut-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9857 ### Dates Fudge Ingredients (28 dates balls) - 2 lbs Date Paste - 2 table spoons of unsalted butter - 1/2 lb of Walnuts - 1/4 lb Coconut flakes 1. Melt butter in a saucepan on low heat 2. Hand-knead pitted dates with butter in a deep bowl, or you could also plate pitted dates and butter in food processor and grind for 3-5 minutes. 3. Split the 2 lbs of dates into about 28 pieces, stuff each piece with a couple of walnut halves, then roll it between the palm of your hands until it turns into a smooth ball. The ball should be a bit smaller in size than a golf ball. 4. Dip or roll the ball in a plate full of coconut flakes. Once ready, you can leave the rolls at room temperature or place them in a fridge. The coolness brings out the flavor more for some reason. 5. Serve with Arabic coffee or black tea. - [Baked Garlic Chicken and Potatoes – Djej w Batata Bil Sayniyyeh](https://mamaslebanesekitchen.com/poultry/garlic-baked-chicken-potatoes-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9856 - 4 lbs of chicken legs/quarters/breasts - 5 medium potatoes - 20 cloves of garlic (or 1.5 heads) - 1 cup of freshly squeezed lemon juice - 4 table spoons of olive oil - salt to taste - A pinch of Lebanese 7-spices - Vinegar (optional) 1. Soak chicken in vinegar for 2 minutes (to help remove the “chickeny” smell), rinse them well with cold water then dry them with paper towels. 2. Make cuts in chicken in order to allow for garlic sauce to seep deep inside. 3. Rub chicken with a table spoon or two of olive oil, a pinch of salt, and a pinch of Lebanese 7-spices. 4. Peel potatoes then cut them in disks of about 1/2 inch, salt lightly. 5. Place chicken on bottom of baking tray (preferably metal), place potatoes on top, and bake at 400F (medium heat) for about 40-50 minutes, or until the chicken is cooked. 6. Meanwhile place the garlic cloves, 1/2 teaspoon of salt and 2-3 table spoons of olive oil in a blender/food processor and spin for 4-5 minutes, add the lemon juice and spin for another 4-5 minutes until you have a nice lemony-garlicky sauce. 7. Once the chicken has baked, take the tray out of the oven and very carefully drain any excess liquids/fat/water that you see on the bottom. 8. Pour the garlic sauce all over it while mixing it well with the potatoes, put back in the oven and  broil for another 5-10 minutes until the potatoes turn reddish 9. Serve warm. 10. Note: You may need to consume an unusually large quantity of toothpaste afterwards. - [Smoked Turkey and Cheese Home Baked Gourmet Bread – Garbage Bread](https://mamaslebanesekitchen.com/baking/how-to-make-bread-gourmet-style/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9855 ### Dough Ingredients - 5 cups of all-purpose flour - 3 eggs - 1/2 cup of milk - 1/2 lb of unsalted butter - 2 teaspoons of yeast - 1 teaspoon of salt - 3 teaspoons of sugar ### Bread Stuffing Ingredients - 12 slices of smoked turkey (deli cuts) - 12 slices of turkey salami (deli cuts) - 1/2 lb of Swiss cheese, shredded or sliced - 1/3 lb of cheddar cheese, shredded or sliced - 1/4 lb of sliced mushroom - 30-40 pitted, high quality olives 1. Add the flour, salt and sugar to a food processor (or kneading bowl) and mix for a minute. 2. Warm the milk just a bit, then melt in it the yeast and 1/4 teaspoon of sugar. Let rest for 3-4 minutes then add to food processor and mix with dough for 1-2 minutes. 3. Melt butter on a gentle low heat, let cool down a bit, then pour in food processor and knead for 4-5 minutes. 4. Finally add the eggs and knead for 4-5 more minutes until you have a nice dough. If the dough is too soft, add 1/4 to 1/2 cup of flour and knead again. If it’s too hard, add 1/4 to 1/2 cup of milk and knead again. 5. Place dough in a bowl, cover it with a kitchen cloth and let it rest at room temperature in a warm corner for 2-3 hours. - [Hearty Lebanese Whole Grains Stew – Makhlouta](https://mamaslebanesekitchen.com/soups/whole-grains-stew-makhlouta-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9854 - 1/2 cup of Garbanzo beans (chickpeas) - 1/2 cup of Pinto beans - 1/2 cup of wheat grains * - 1/4 cup of lentils - 1/4 cup of rice - 1/4 cup Burghul - 1 large potato head cut in small pieces - 2 large onions finely minced - 3 table spoons of Coconut Oil (or other oils) for frying ** - 2 table spoons of olive oil - 1/2 teaspoon of salt 1. Soak the wheat, pinto beans and garbanzo beans in separate water containers overnight. Make sure to have a lot of water in the containers since the grains may triple or even quadruple in size. The following day right before cooking, empty the water and rinse the beans a bit. 2. When ready to cook, first add the wheat to a cooking pot with 12 cups of water, and let it boil for 20 minutes on low heat 3. Then add the garbanzo beans and let the pot boil for another 20 minutes on low heat. 4. Then add the pinto beans and let the pot boil for another 20 minutes. The reason we add the beans sequentially is because wheat takes the longest time to cook, followed by garbanzo beans and followed by pinto beans. But time may vary and may need to be increased if the beans are older. The beans/grains are cooked when the loose their crunchiness and turn soft that you can smash them with your fingers. 5. While the beans are boiling, mince the onions and fry them in 3-4 table spoons of coconut oil** (or other vegetable oils) for about 20-30 minutes or until they turn medium brown (don’t burn them) while stirring every now and then. 6. Peel then chop the potato head into small cubes of about 1/2 inch. 7. Rinse the rice and lentils then strain them. 8. After the pinto beans have boiled for 20 minutes, add the rice, lentils, onions, chopped potatoes, olive oil and 1/2 teaspoon of salt, mix well, and let simmer for 30 minutes while stirring occasionally. - [Grandma’s Simple Omelet – Lebanese Mint Omelet](https://mamaslebanesekitchen.com/breakfast/lebanese-mint-omelet/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9853 - 9 Eggs - 3 teaspoons of dried mint powder - A pinch of Salt - 3-4 table spoons of Olive Oil 1. In a bowl, whisk the eggs, salt and dried mint powder well. 2. Drizzle a bit of olive oil in a frying pan over medium/low heat. 3. Pour the equivalent of 3 eggs at a time in the frying pan for 3 minutes then turn the omelet over to the other side using a spachula for another 3-4 minutes. - [Original Lebanese Ashta Recipe](https://mamaslebanesekitchen.com/vegetarian/ashta-recipe-clotted-cream-rose-water/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9852 - 3 cups of whole milk, preferably raw - 3 cups of half-and-half, milk with cream - 1/2 teaspoon of rose water - 1/2 teaspoon of orange blossom water - 1/2 teaspoon of freshly squeezed lemon juice - a pinch of sugar, opional 1. In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. If you choose to add a pinch of sugar (optional) you can add it initially to the milk.. 2. Add the lemon juice and see the milk immediately starting to clot. 3. Add the rose water and orange blossom water, stirr well. 4. Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. Continue collection process until milk in saucepan turns into a near clear color. You may need to add a few more drops of lemon juice to induce more clotting, but don't add too much. 5. When the collected Ashta cools down to room temperature, you can use it as a filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and walnuts. 6. Serve fresh at room temperature or serve cold. - [Tangy Sumac and Oregano Baked Fish Recipe](https://mamaslebanesekitchen.com/sea-food/sumac-oregano-pulled-baked-fish-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9851 - 3 lbs fish, filets of Red Snapper or Cod - 1 green pepper, finely chopped - 1 red pepper, finely chopped - 1 head garlic, crushed - 1/2 cup lemon juice - 7 teaspoons oregano, dried powder - 2 teaspoons dried cilantro, flakes - 7 teaspoons sumac - 5 teaspoons olive oil - 1 teaspoon salt 1. Place the fish in a baking tray, rub with a bit of salt and with about 2 teaspoons of ground thyme or oregano, place cut lemons on top and bake for 20 minutes at 350F. 2. Finely chop the green and red peppers into small cubes and set aside. 3. Mix the crushed garlic with the lemon juice, ground thyme or oregano, dried cilantro leaves, sumac, olive oil and salt. This should yield a red paste that you would then mix with the chopped peppers. 4. Once the fish is baked, pull from oven, spread the paste on top until it's fully covered. Then bake again for 10 minutes at 350F. 5. Serve hot or cold with a side of Fattoush or your preferred salad. - [Baked Fish With Garlic and Lemon](https://mamaslebanesekitchen.com/sea-food/easy-baked-fish-garlic-lemon-marinade/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9850 - 2 Whole Red Snapper Fish or equivalent in Cod, 4 lbs total - 2 lemons juiced - 1 lemon cut into 8 pieces - 8 table spoons of olive oil - 2 heads of garlic, pealed and crushed - 1 teaspoon of salt 1. Clean fish and rinse with cold water, make 1/2 to 1 inch deep cuts throughout (depending on thickness of fish) then salt it inside and out using 1/2 teaspoon of salt. 2. Crush garlic, 6 table spoons of olive oil, and 1/2 teaspoon of salt using a mortar and pestle, blender or small food processor. If using a mortar and pestle, crush garlic with salt first, then slowly add oil while continuously whisking. Once oil is fully added, slowly start adding lemon juice and stirr/whisk. 3. Place fish on aluminum foil that's already been oiled to prevent sticking, stuff inside of fish and inside of cuts with the resulting garlic sauce, add lemon chunks inside of fish, roll and seal foil then place on tray in oven at 400 degrees F for 30-35 minutes. - [Muhammara Recipe – Roasted Red Peppers Dip](https://mamaslebanesekitchen.com/dips/muhammara-recipe-roasted-red-peppers-dip/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9849 - 2 large red peppers (or 3 medium sized) - 1/4th of a small onion - 2 garlic cloves - 1 teaspoon cumin - 1/2 teaspoon coriander - 1 teaspoon paprika - 1/2 teaspoon chili powder - 1/4 teaspoon of salt - 1/2 teaspoon Lebanese 7 Spices - 1.5 cups of walnuts - 2 tablespoons of pomegranate molasses - 1/2 lemon juiced - 1/2 cup of bread crumbs 1. Roast the peppers in the upper layer of the oven (closest to the flames) at high broil, for about 8 minutes. Turn them every 2 minutes so they don’t char too much.  Once done, peel away the charred skin and remove the seeds.   Drop the peppers in the food processor, along with the other ingredients and let it spin for 7-10 minutes.  The texture of the dip should be a grainy paste. - [Zaatar Recipe: Wild Thyme Herbal Mix](https://mamaslebanesekitchen.com/dips/zaatar-recipe-wild-thyme-herb-mix/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9848 - 1 cup wild thyme - 1/4th cup marjoram - 3/4th cup Sumac - 3/4th cup of sesame seeds - 1/2 teaspoon of cumin - 1/2 teaspoon of coriander - 1/2 teaspoon of shumar  (ground fennel) - 1/2 table-spoon of ground anise - 1/2 table-spoon ground cinnamon - 1/2 table-spoon of salt (or to taste) 1. 1 serving = 2 teaspoons of Zaatar mixed well with 2-3 teaspoons of olive oil into a paste 2. 1 cup of Zaatar mix = about 20 heaping teaspoons = about 100 grams 3. The ingredients above are what our mother uses for the Zaatar mix.  However different villages or even countries in the Middle East use their own set of spices for their Zaatar mix, which makes it all a wonderful and rich variety for your taste buds. The main and most common ingredients though have to include dried thyme, sumac, salt and sesame seeds. 4. Preparing the Zaatar mix is extremely easy. First you need to roast the sesame seeds in a pan over medium heat for a few minutes until they turn light brown, all while stirring.  Then you mix the sesame seeds along with all other ingredients really well to get your Zaatar mix. 5. Shortcuts: You could certainly buy your Zaatar mix at local Middle-Eastern grocery stores or online, however our experience has been that they are typically of commercial quality and don’t compare to the mix you prepare at home. - [Lebanese Baba Ganoj Recipe – Roasted Eggplant Tahini Dip](https://mamaslebanesekitchen.com/dips/baba-ghanouj-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9847 - 4 eggplants, medium sized - 5 tablespoons Tahini paste - 1/2 cup lemon juice, fresh - 3 cloves garlic, crushed - 1 tablespoons white vinegar - 1 teaspoon salt, or to taste 1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes. 2. While eggplants are still hot (not too hot so you don't burn your hands), peel them, then scoop out and discard their seeds as much as possible. 3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you don't get a mushy Baba Ghanoj. 4. Add eggplants and all other ingredients in a food processor and let run for 2-3 minutes until you get a paste. 5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted pickles...etc 6. Serve cold as an appetizer, with a side of Pita bread. - [Traditional Lebanese Grilled Kibbeh Recipe – Spicy Fat Stuffed](https://mamaslebanesekitchen.com/meats/lebanese-grilled-kibbe-recipe-kibbeh-mishwiyyeh/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9846 ### Kibbeh Dough Ingredients - 1 lb meat, goat or lamb meat, lean, ground - 1.5 cups bulgur, or Burghul - 1 red onion, medium sized - 1/4 bunch mint, green, leaved, discard stems - 1 teaspoon marjoram, dried leaves - 1/4 teaspoon cinnamon powder - 1/2 teaspoon salt - 1/2 teaspoon Lebanese 7 spices - 4 cubes ice ### Kibbeh Stuffing Ingredients - 5 oz fat, lamb tail fat, or beef fat - 1.5 red onions, large - 1/2 bunch parsley, leaved, discard stems - 1/2 bunch mint, green, leaved, discard stems - 1/2 teaspoon salt - 1/2 teaspoon chili powder 1. Add all Kibbeh Dough ingredients except the Bulgur to the food processor along with 4 cubes of ice. We use ice so the meat doesn't heat up. 2. Run on high speed for about 2-3 minutes until everything is well blended together and the meat turns doughy and sticky. 3. Place bulgur in a small bowl, rise with cold water then strain and tap with a paper towel to dry well. Add to food processor then run for 1 more minute. 4. If readily available, use cold or frozen lamb tail fat or even beef fat. 5. Cut the fat into small chunks, add to food processor along with all other stuffing ingredients and grind at high speed for about 3-5 minutes. Set aside. 6. To make a Kibbeh "head", grab a handful of dough, roughly about 150-200 grams. 7. Wet a plastic sheet (cellophane) with water and flatten a 1/3 of that dough on it into a 1/3 inch patty. 8. Add 1 to 1.5 tablespoons of stuffing in the middle of the patty 9. Use a shallow spice bowl (about 6-8 ounces in size) or equivalent as a mold to shape the Kibbeh into "heads". Layer a wetted plastic sheet inside of the mold. Place the remaining 2/3rd of that dough in the mold and press it against the sides of the into a 1/3 inch thickness. 10. Gently turn that Kibbeh mold on top of the flattened kibbeh patty and press downward until you cut through. 11. Slowly lift up the mold's plastic sheet and the mold/spice bowl should lift away from the resulting Kibbeh head with ease. 12. Gently turn over Kibbeh “head” into your hand, then place on a lightly oiled aluminum foil or plate so it doesn't stick. Your Kibbeh “head” is now ready to be grilled. 13. Gently place the kibbeh "heads" on a BBQ and grill for about 20-30 minutes or until light brown on the outside. 14. Alternatively you can bake in an oven in a baking sheet. 15. Serve alongside a side of Tabbouleh or your favorite salad. - [Lebanese Falafel Recipe – Chickpeas and Fava Beans Falafel](https://mamaslebanesekitchen.com/mezza/falafel-from-scratch/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9845 ### Falafel Ingredients - 1 lb fava beans, dried, peeled - 3/4 lbs chickpeas, dried - 1 cup Italian parsley, finely minced, drained from excess juice - 2 cups cilantro leaves, finely minced, drained from excess juice - 1/2 cup green onions, finely minced - 10 cloves garlic - 1/2 yellow onion - 2 tablespoon salt - 1/2 teaspoon black pepper - 2 tablespoons flour - 1 teaspoon of baking soda - 1/2 teaspoon chili powder, optional, if spicy falafel is desired - 1 teaspoon cumin powder - 3 teaspoons coriander powder - 3 cups Vegetable Oil, for deep frying ### Tahini Sauce Ingredients - 2 tablespoons Tahini Paste - 1 cup Lemon Juice - 3 cloves garlic - 1/2 teaspoon salt ### Optional Falafel Serving Sides and Garnish - Salty Lebanese Pickles, cucumbers, turnips, pickled chilli peppers - 2 Tomatoes, chopped - 1 cup Italian parsley, chopped - 8 loafs Pita bread 1. Soak the fava beans and the chickpeas in water in separate containers overnight so that they soften. 2. The following day drain the all beans and rinse with fresh water. Peel the fava beans and discard the skins (or you can save time by buying peeled fava beans). 3. Drain the fava beans in a colander then run them in the food processor for a minute or two until they look like bread crumbs. Set aside in a large bowl. 4. Similarly rinse and drain the chickpeas then run them in the food processor until they reach the same consistency of the Fava beans. Pour in the bowl on top of the fava beans. 5. Place the garlic, onions, green onions, parsley, cilantro, flour and all spices except for the baking soda in the food processor and run for a minute until they turn into a thick paste. 6. Add them to the bowl on top of the beans and knead with hands until they reach a doughy texture. If they feel dry add a bit of water and kneed a bit more. If they feel too pasty add a bit of flour. At this point feel free to taste the Falafel mix to make sure it has a balanced flavor. 7. Right before frying, add and mix the baking soda into the Falfel mix kneading it, then let it rest for a bit. When ready heat up 1-2 inches deep of cooking oil in a frying pan on medium heat. 8. Scoop the falafel by using a special Falafel scoop. If not available use an ice cream scoop, a small 1 Oz measuring cup, or 2 regular tablespoons whereby you would scoop the falafel paste in one, and press the other spoon against it to compact into a "cake" then drop gently into the frying pan. 9. Fry for a few minutes while turning the falafel if needed until it turns light brown and crispy on the outside, then scoop them out into a colander for a couple of minutes to get rid of the excess oil before placing them in a serving bowl. 10. Optional: You can roll the falafel in sesame seeds as soon as they are taken out of the frying pan. 11. For the health conscious, you can scoop then layer the falafel patties on an aluminum/cooking tray that has been lightly oiled and bake in the oven at 400F for 7-10 minutes or until crispy on the outside. 12. Mix the Tahini sauce ingredients in the blender until they reach a homogeneous texture. 13. Sample to ensure a balance of flavors. A good Falafel Tahini sauce should be tangy and garlicky. 14. Serve as a side/dip. 15. While still hot, crush 3 or 4 cooked falafel balls along the diameter of a pita bread, garnish with some chopped parsley leaves, add a table spoon of Tahini sauce, chopped tomatoes, salted Lebanese cucumber and turnip pickles, and an optional red hot sauce (Shatta) . Roll and enjoy. - [Refreshing Labneh Recipe With Garlic and Herbs](https://mamaslebanesekitchen.com/dips/labneh-garlic-dip/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9844 - 2 cups Labne, or strained yogurt - 1/2 cucumber, finely minced - 1/2 bunch mint - 2 table spoons dried mint, powder - 1/4 teaspoon Chili Powder - 4 gloves garlic, crushed - 1/3 teaspoon salt 1. Mince the cucumber and the mint. Crush the garlic. 2. In a bowl empty the entire strained yogurt or Labneh, add to it all of the ingredients and mix really well with a fork. 3. Put in a serving plate and garnish with mint leaves, dried mint powder, olive oil and serve with pita bread as a dip. - [Vegan Lebanese Style Lemon Garlic Lentils Soup](https://mamaslebanesekitchen.com/soups/lemon-lentils-soup/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9843 - 1 cup Lentils, rinsed - 4 cups Swiss Chard, chopped - 1 cup lemon juice - 8 gloves garlic, crushed - 4 Potatoes, sliced into small cubes - 1 table spoon Salt - 8 cups Water, warm - 1/2 cup Olive Oil 1. In a deep pot, Sautee the crushed garlic and potatoes with the olive oil for 4-5 minutes. 2. Add the Warm water to the pot along with all other remaining ingredients. 3. Heat for about 20-30 minutes or until boiling, then let simmer for another 10-15 minutes or until the lentils soften. 4. Service warm as a bowl. - [Lebanese Beef Shawarma Recipe](https://mamaslebanesekitchen.com/meats/beef-shawarma-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9842 ### Meat - 2 lbs beef, choose fatty cuts ### Marinade Ingredients - 5 cloves garlic - 1/2 cup lemon juice - 1/4 cup apple cider vinegar - 1/4 cup olive oil - 1 teaspoon salt - 1 teaspoon cloves, whole or powder - 1/2 teaspoon cumin powder - 1/2 teaspoon caraway - 1/2 teaspoon cardamom powder - 1/2 teaspoon oregano, or thyme, dried or green - 1/2 teaspoon cinnamon powder - 1/2 teaspoon nutmeg powder - 1/2 teaspoon peppercorn - 1/4 teaspoon chili powder - 1/4 teaspoon ground ginger ### Tahini Sauce Ingredients - 2 teaspoons Tahini paste - 1 cup Lemon Juice - 3 cloves garlic - teaspoon Salt ### Sandwich Ingredients - 1/2 cup Italian parsley, finely cut - 1 small tomato, preferably roasted or grilled - 1/2 cup French fries - loaf Pita bread 1. Mix the spices along with the lemon juice and apple cider vinegar in a blender for a couple of minutes. Don't mix in the olive oil yet. 2. Cut the beef into chunks of 4 inches long by no more than 2/3 inch in thickness. 3. In a bowl, rub the meat with the marinade, sprinkle a bit of olive oil then rub again, cover and let marinate overnight in the fridge. 4. Lay the marinated shawarma chunks on a panini or George Foreman grill and cook for 10-15 minutes on medium-high heat. 5. Once cooked, shred the meat on a cutting board and serve hot. 6. Lay the marinated beef chunks in a Pyrex tray with a bit of marinade, cover the trap tightly with aluminum foil, then gently bake at 270-300F for 2 hours. 7. Once cooked, shred the meat on a cutting board and serve hot. This roasting method will make the meat very tender and juicy and will almost fall apart. 8. In a blender, mix the Tahini paste with garlic, lemon juice and salt until you turn it into a thick sauce. 9. Place about 4-6 ounces (to taste) of shredded shawarma in a pita bread along the diameter, sprinkle some Tahini sauce, add freshly grilled tomatoes, french fries, a garnish of Italian parsley. Roll and enjoy. - [Lebanese Chicken Shawarma Recipe](https://mamaslebanesekitchen.com/poultry/chicken-shawarma-recipe-garlic/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9841 - 2.5 lbs boneless chicken, breast or thighs ### Marinade Ingredients - 1/2 cup lemon juice - 2 tablespoons tomato sauce - 4 tablespoons plain yogurt - 3 tablespoons white vinegar - 1 head garlic, pealed, crushed - 2 tablespoons olive oil - 1 teaspoons salt, or to taste - 1/2 teaspoon oregano, ground - 1 teaspoon paprika - 1/2 teaspoon ginger powder, optional - 1/4 teaspoon nutmeg powder ### Sandwich Wrap Ingredients - 6 loafs pita bread - 4 tomatoes, grilled or roasted - 6 teaspoons Garlic Paste, Lebanese - 1/2 lb cucumber pickles, salty - 2 cups French fries 1. Cut the chicken into thin slices of about 1/2 inch and place in a marination bowl. 2. To make the marinade, mix all dry and liquid ingredients in a blender or food processor and blend for a couple of minutes. 3. Add the marinate to the chicken bowl mixing well. Cover and let marinate in the fridge overnight. 4. When ready, grill the marinated chicken on a panini/George Forman grill for about 15 minutes on medium heat. You can also cook the chicken on a BBQ grill if so you wish. 5. Shred the cooked chicken thinly and set aside to make a bombastic sandwich. 6. Spread 1 teaspoon of Lebanese Garlic paste along the center/diameter of a pita bread. 7. Add 2-3 tablespoons of chicken 8. Add salty cucumber pickles, some French fries, and some grilled tomatoes, roll and enjoy. - [Fresh Watermelon Juice Recipe](https://mamaslebanesekitchen.com/desserts/refreshing-watermelon-smoothie/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9840 - Watermelon - Ice cubes, or crushed ice - Turbinado Brown Sugar, optional in case watermelon isn't sweet enough 1. Cut as much watermelon into small cubes or chunks 2. Throw them in the blender and let it go for 1-2 minutes until watermelon turns into a slush/juice 3. If watermelon isn't sweet enough, add 1-2 teaspoons of sugar and blend for one more minute - [Lebanese Samkeh Harra Spicy Tahini Fish Recipe](https://mamaslebanesekitchen.com/sea-food/spicy-fish-recipe-samkeh-harra/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9839 - 4 Lbs Red Snapper, or pacific cod - 20 cloves garlic - 1 cup Tahini Paste - 1 cup pine nuts, raw - 1/2 cup Italian parsley, finely chopped - 1.5 cups Lemon Juice - 4 cups water - 1 tablespoon Olive Oil - 6 teaspoons ground coriander - 1 teaspoon chili powder - 1 teaspoon salt 1. If necessary, rub the fish with white vinegar and salt then rinse with cold water in order to tame down any smell. 2. If using whole scaled fish, cut slits in it prior to baking. Alternatively you can also use fish filets. 3. Rub fish with a tablespoon of olive oil and sprinkle some lemon juice on it. If you’re cooking a whole scaled fish, insert lemon slices inside the fish for flavoring. 4. Place fish on olive oil-greased cooking tray and bake at 300F for 20-25 minutes. 5. In a small frying pan, mix 1 cup of pine nuts with 1-2 tablespoon of olive oil and fry on medium heat for about 3 minutes or until lightly browned. Be careful as they can burn very fast. 6. Set aside half of the fried pine nuts for garnish. And the other half crush them into a mortal and pestle and use them in making the sauce. 7. In a deep sauce pan, ad the crushed garlic, lemon juice, the Tahini paste, water, salt, coriander and chili powder. Mix well and cook on medium heat while stirring constantly (very important so they don’t stick or burn) until it boils then lower the heat. 8. Crush half of the pine nuts in a mortar and pestle then add them to the sauce pan mixing well then put on simmer. 9. Lay the baked fish in a deep serving platter, pour the sauce on top, garnish with the finely chopped parsley and browned pine nuts. Serve hot with pita bread. This goes well with a side of Hummus and Tabbouleh Salad and enjoy. - [Lebanese Coffee Recipe – Turkish Coffee](https://mamaslebanesekitchen.com/drinks/lebanese-coffee-turkish-coffee/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9838 - 1 cup water - 4 teaspoons coffee, Lebanese or Turkish fine grind 1. Add water to an Arabic coffee pot and bring to a boil on medium heat. 2. Turn stove off then add the coffee grinds to the pot and stir well. Be careful from the possible overflow especially if the pot is full of water. 3. Let rest for 3-4 minutes then serve in Arabic coffee shots. 4. As soon as the water boils, turn down the heat, and carefully add the coffee grinds one spoon at a time while stirring and watching out for an overflow. 5. When all the grinds are stirred in and the foamy coffee in the pot rises, lift it up and away from the fire/stove. When the foam level settles down then bring it closer to a gentle fire/stove and let it foam and rise up again. Repeat the process 3-4 times until all of the foam disappears. 6. Let rest for 3-4 minutes then serve in Arabic coffee shots. - [Toum Recipe for the World’s Strongest Lebanese Garlic Sauce](https://mamaslebanesekitchen.com/dips/lebanese-garlic-dip/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9837 - 3 Heads garlic, pealed - 4 cups vegetable oil, Avocado/canola/sunflower/peanut etc… - 1/2 cup lemon juice, fresh - 1 teaspoon salt, or to taste 1. Ensure that all ingredients are at room temperature for a more reliable outcome. Also if you are using a large food processor make sure you use at least 3 heads of garlic otherwise smaller quantities of garlic won't be easily reached by large blades. 2. Add the garlic and salt in the food processor and run for 10-20 seconds. 3. Stop processor, scrap garlic down the sides, then run processor again for another 10-20 seconds. Repeat process 3-4 times until garlic starts to turn pasty. 4. From this point onwards, turn the processor back on and keep it on until the end. 5. Start adding the oil slowly in a very thin stream. After adding the first half cup you will start seeing the garlic emulsify and turn into a shiny paste already. 6. While still running, add ½ teaspoon of lemon juice very slowly, in a thin stream. 7. Wait on it a few seconds until the lemon juice is well absorbed then go back to repeating the same process of slowly adding ½ cup of oil in a thin stream, waiting a few seconds, then adding ½ teaspoon of lemon juice until you’ve used all ingredients. This process should take 8-10 minutes. - [Lebanese Grilled Chicken BBQ Recipe – Djej Mishweh](https://mamaslebanesekitchen.com/poultry/lebanese-grilled-chicken-recipe-djej-mishwe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9836 - 6 pieces chicken, (breast or leg quarters with skin - 1/2 cup lemon juice - 1 cup apple cider vinegar, or red wine vinegar - 1 head garlic, pealed - 3/4 cup olive oil - 1 teaspoon salt - 1/2 teaspoon Lebanese 7 Spices - 1/2 teaspoon ground cinnamon 1. In a bowl, sprinkle then rub ground cinnamon on raw chicken, rub with half a cup of vinegar for a couple of minutes and then rinse well with cold water. This will help rid the chicken of any smell. 2. Make cuts in chicken pieces for the marinade to penetrate. 3. Rub the chicken with the spices and salt, then add the lemon juice and remaining vinegar. Rub well. Add the oil, then rub it all one more time. 4. Place the chicken in a sealed container in the fridge for 4 hours to marinate well. Once done, save the marinade to baste the chicken with on the grill. 5. Grill the chicken on a BBQ as you would other chicken on medium heat for about 12-15 minutes. 6. As the chicken pieces grill, flip them every 2-3 minutes for an even cook. Grill until internal temp reaches 165F or the chicken looks nice and crispy on the outside. Don't overcook or it will dry up. - [Lebanese Nights Dessert Recipe](https://mamaslebanesekitchen.com/desserts/lebanese-nights-recipe-layali-lubnan-dessert/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9835 ### Pudding Ingredients (10 servings) - 8 cups of whole milk - 3/4 cup of semolina - 1 teaspoon of ground Mastika, Find Mastika in Pantry Section - 6 to 8 tablespoons of sugar - 3 tablespoons of rose water - 3 tablespoons of orange blossom water - 1 cup of coarsely ground fresh pistachio ### Sugar Syrup Ingredients - 1 cup of brown or white sugar - 3/4 cup of water - 1/4 teaspoon of lemon juice - 1 tablespoon of orange blossom water ### Whipped Cream Ingredients - 2 cups of Heavy Cream, preferably pasteurized, but ultra-pasteurized is also ok - 1 tablespoon of granulated sugar - Vanilla extract, optional 1. Mix milk, semolina and sugar well in a cooking pot then bring to a boil on medium to high heat while continuously stirring and scalping the bottom (this is important so the semolina doesn't clump or stick). 2. As soon as it boils, lower heat to minimum, add ground Mastika all while stirring. 3. When the pudding starts to thicken, remove from heat, add the rose water and orange blossom water, stir a bit so they are well dissipated and then immediately pour the hot pudding into your serving containers. 4. The serving container could be a 2 inch-deep pyrex tray or small serving cups/bowls. Make sure to leave some room on the top for the whipped cream. 5. Let rest and cool down at room temperature for about 40 minutes and meanwhile you can prepare the sugar syrup and the Whipped Cream. 6. Mix water and sugar well then bring to a boil in a saucepan on medium heat. 7. When boiling occurs, lower heat, add 1/4 teaspoon of lemon juice and let it simmer for 10 minutes after which you remove from heat, add orange blossom water and let rest for 30 minutes at room temperature. 8. Place Heavy Cream in a chilled stainless steal bowl (or place bowl on ice) and with a whisk whip your way through it for a few minutes vigorously. 9. If you are using an electric whipper, start on low speed then increase the speed gradually. 10. After a few minutes of whipping the Heavy Cream will increase in volume and turn into whipped cream as soft peaks start to form. At which point add the sugar and optional vanilla and whip a bit more to mix it in. Don't over-whip the cream so it doesn't turn into butter. Keep whipped cream chilled. 11. Once the pudding has rested and cooled down place it in the fridge for a few minutes to chill, then top it with a 1/2 to 3/4 inch layer of whipped cream, add a sprinkle of coarsely ground Pistachio and serve with sugar syrup (optional). - [Vegan Stuffed Grape Leaves Recipe – Dolma Rolls – Lebanese Warak Enab](https://mamaslebanesekitchen.com/vegetarian/grape-leaves-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9834 ### Grape Leaves Stuffing Ingredients - 90 Grape Leaves, green or canned - 2 tomatoes, finely chopped - 1 bunch Italian parsley, finely chopped with stems discarded - 1 bunch mint, green leaves, finely chopped, stems discarded - 1 bunch green onions, finely chopped - 1/2 cup chickpeas, dried, halves - 1/2 cup rice - 2 teaspoons salt ### Other Ingredients - 1 onion, sliced into thin disks - 1 tomato, sliced into thin disks - 3/4 cup olive oil - 1 cup lemon juice 1. Discard the stems from the green mint and Italian parsley. Mince them finely. Finely chop the tomatoes and green onions. 2. In a bowl, mix the minced and chopped veggies and greens along with dried chickpea halves, rice, teaspoon of salt, 1/4 cup of olive oil and 1/4 cup of lemon juice. If you can't find chickpea halves in the store, try using regular dried chickpeas but crack them in half with some pressure ahead of stuffing. 3. If using canned grape leaves, discard their container water then soak leaves in clean hot water for 3 to 4 minutes to get rid of preservatives. Rinse again. 4. If using freshly picked green grape leaves, make sure to pick the young leaves that are light in color and tender. Wash well then boil on low heat for about 40 minutes to soften them. 5. Once leaves are ready, cut off their stems and stack them on a cutting board, and let's get ready to roll! 6. Slice tomatoes and onions into disks, and lay on the bottom of a deep cooking pot to cover its bottom. 7. Lay a grape leaf flat on a cutting board with the rough side facing upwards. 8. Add 3/4 teaspoon of stuffing alongside the bottom edge (where the stem was) leaving 1 cm empty on each side. 9. Roll tightly 1/3rd of the way. 10. Fold both ends in, then continue the rolling through. 11. A good roll needs to be tight so that it doesn't break apart during cooking. We like to make medium to small rolls, about 1/2 inch thick and 3 inches long. 12. Once rolled, pack the grape leaf rolls tightly in the cooking pot in layers. Depending on the pot size, this recipe may yield 2 to 4 layers of rolls. 13. Sprinkle 1 teaspoon of salt in the pot, add 3/4th cup of lemon juice, 1/2 cup of olive oil and 2 cups of water. 14. Roll the pot sideways to let the liquids seep all the way through the bottom. The liquid should top the grape leave rolls. If not, add a bit more lemon juice and water. 15. Add a small (microwave-safe) ceramic plate on top and press it downwards to keep the leaves tight and in place while cooking. 16. Cover the pot and cook for a few minutes on high heat until the sauce boils, at which time turn the heat down to simmer and cook for another 35 minutes. 17. Every 10 mins or so, shake and swing the pot slowly to ensure that the sauce is equally dispersed and isn't stuck on one side. 18. Optional step: once cooked uncover pot and let rest for about half to 1 hour to cool down. During this time the grape leave rolls will absorb more sauce and enhance in flavors. 19. Once ready to serve, with one gloved hand on the plate inside the pot, empty the sauce from the pot in a separate container and set aside. 20. Place your serving platter upside down and hold it tightly against the pot. Holding the platter with one hand, and the bottom of the pot with another, turn upside down so the grape leaves fall in place on the serving platter. 21. Serve with some pita bread and plain yogurt. - [Milk Pudding With Orange Blossom Water and Nuts Recipe – Kishk el Foukara](https://mamaslebanesekitchen.com/vegetarian/kishk-el-foukara/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9833 - 5 cups whole milk - 5 tbsp sugar - 5 tbsp corn starch - 2 tbsp orange blossom water, mazaher - 1 cup almonds, dried, whole - 1 cup pistachio, unsalted, raw or roasted - 1 cup walnuts 1. Mince the walnuts, almonds and pistachio in a food processor for 15-20 seconds. 2. Mix the milk, sugar and corn starch in a bowl well until all the starch has assimilated. Bring the mix to a near boil on medium to low heat all while stirring continuously. 3. When the pudding nears boiling and starts to thicken, add 2 table spoons of orange blossom water and stir for 3 more minutes. 4. While the mix is still very hot pour half of it in your 2-inch deep serving tray (Pyrex glass), sprinkle half of the minced nuts on top then add the remaining pudding as another layer and finish by sprinkling the remaining nuts on top. You should have 2 layers of pudding and 2 layers of nuts. 5. Let the tray rest for 30 minutes, then refrigerate for 1 hour prior to serving. - [Lebanese Village Tangy Garlic Potatoes](https://mamaslebanesekitchen.com/mezza/gourmet-tangy-garlic-potatoes-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9832 - 2 lb potatoes, small round - 12 cloves garlic - 1/2 cup lemon juice - 1/3 cup olive oil - 1 teaspoon salt 1. With a mortar and pestle or your favorite food processor, crush the garlic with salt and lemon juice until they turn pasty. Do not add the olive oil yet. 2. Rinse the potatoes well, dry them, keeping the skin. 3. Deep fry the potatoes in your favorite oil until golden/crispy. 4. Place the potatoes in a baking tray, drizzle with olive oil and a bit of salt then bake at 350F for 30 minutes or until crispy on the outside. 5. Add the cooked potatoes to a bowl, mix in the lemon/garlic paste well and finally drizzle with olive oil and mix again. 6. Serve warm or cold along with Tabbouleh or Fattoush Salad. - [Vegan Lebanese Dandelion Sautee Recipe – Sleek M’alla](https://mamaslebanesekitchen.com/mezza/sauteed-dandelion-recipe-sleek-mkalla/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9831 - 2 cups dandelions, green, chopped - 4 onions - 1/4 cup olive oil - 1/3 cup lemon juice - 1/2 teaspoon salt 1. Rinse the dandelion well (to help wash away bitterness) and cut them into pieces of about 2.5 to 3 inches long. 2. Add the dandelion to a boiling pot of water, and let boil for 35 minutes on low to medium heat. The way to tell if it’s cooked is if the stem can be easily smashed with your fingers. Alternatively you can also steam the dandelion; this tends to keep more nutrients in it however it may yield a slight bitter taste. 3. Once cooked, rinse the dandelion with cold water, then press them with your hands well to get rid of as much water as possible. Spread them on a cutting board, sprinkle salt and mix well. 4. Meanwhile, cut onions into long pieces and sauté in 1/4 cup of hot olive oil for 10-15 minutes or until they turn light brown.  Add cooked dandelion to frying pan, mix well, and cook for 5 minutes. 5. Pour dandelions into serving bowl, drizzle with 1/3 cup of freshly squeezed lemon juice or to taste, and serve cold or warm with Lebanese pita bread and enjoy.  - [Maacaron bi Toum – Lebanese Homemade Lemon Garlic Noodles Recipe](https://mamaslebanesekitchen.com/vegetarian/lebanese-noodles-garlic-recipe-maacroon-bi-toom/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9830 - 1 lb flour, general purpose - 1/4 teaspoon yeast - 2-3 teaspoons salt - 2 potatoes, peeled, cut into small cubes - 15 cloves garlic, crushed - 1/2 cup lemon juice, freshly squeezed, not bottled - 1/2 cup olive oil 1. In a small cup, melt the yeast with warm water. 2. Mix the flour, yeast, with 1 teaspoon of salt and 200 ml of water (around 1 cup) and knead by hand for 5 minutes or until you get a smooth dough. Let the dough rest for 20-30 minutes depending on your room temperature. 3. Sprinkle some flour on your working area and start forming the dough into a “snake” , that is 1/2 to 2/3 of an inch in diameter. 4. Cut the “snake” of dough into 2-inch long pieces. 5. Place your index finger on each cut dough piece, and roll inwards towards yourself while punching a wedge inside the dough (as in the video). The point here is to create a wedge inside the dough so that it cooks through well. 6. In a food processor blend the garlic with 2/3 teaspoon of salt, and while the blender is running, slowly alternate between adding the lemon juice and olive oil until you have a nice paste. 7. In a cooking pot, heat up a few cups of water with 1 teaspoon of salt and 1 teaspoon of olive oil until it reaches a boil. 8. Lower heat, add the cubed potatoes, then add the noodles one handful at a time depending on the size of your pot. The boiling time should be 20-25 minutes. 9. Once the noodles are cooked, strain from water then mix immediately and while hot with the garlic sauce. 10. Server alongside Fattoush or other savory salads. - [Grilled Kafta Kabob Recipe – Kafta Mishwiyyeh](https://mamaslebanesekitchen.com/meats/grilled-kafta-kabob-recipe-kafta-mishwiyyeh/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9829 - 2 lb ground beef, with 20% fat - 1 lb ground lamb, optional, or substitute with beef - 2 yellow onion, minced - 1/2 bunch parsley, discard stems, finely chopped - 2 teaspoons Lebanese 7 Spices - 2 teaspoons salt - 1/4 teaspoon chili powder 1. Finely mince the onions or process in a a food processor then stain its juice. 2. Finely mince the parsley leaves (discarding the stems). 3. Mix the ground beef, along with all ingredients in a large bowl. 4. Skewer on flat kabob stainless steel skewers, bamboo skewers or simply make them into 1/4 lb patties. 5. Grill on medium heat for about 10-15 minutes max flipping them every 2-3 minutes. - [Lebanese Vegan Baked Kibbeh Recipe – Kibbeh Aat’aa](https://mamaslebanesekitchen.com/vegetarian/lebanese-vegetarian-potato-kibbe-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9828 - 2 cups Bulgur, cracked wheat/Burghul - 2 cups dried chickpeas - 3 potatoes, medium sized, boiled, mashed - 2 cups flour - 1/2 bunch parsley - 1/2 bunch mint - 1/2 bunch green onions - 1 white onion, medium sized - 2 cups Olive oil, about 1 cup per pan of Kibbeh - 1 teaspoon chili powder, or to taste - 1/2 teaspoon Lebanese 7 spices - 2/3 teaspoon salt 1. Chickpeas: The goal of the process here is to skin and halve the chickpeas. If you are able to find skinned chickpea halves at your grocery store, you can just soak them overnight and skip the remaining steps in this process. If you have regular chickpeas, then soak them in water overnight. On the day of, rinse them well then warm in a pot of water on the stove for a few minutes. Drain, then spread warm chickpeas on a towel then break them open by rolling a rolling pin on them a few times with force. Place broken chickpeas back in a pot, fill with water then rub them with your hands to separate the skin. Repeat the process a few times so that you rid the all of the chickpeas from their skin. Once done, drain the skinless chickpeas and place in the “mixing” pot. 2. Potatoes: Boil the potatoes for 15-20 minutes, let cool down a bit, peel, mash and add to the “mixing” bowl. 3. Bulgur: rinse with water, strain, let dry for 30 minutes and then add to the “mixing” bowl. 4. Mint and Parsley: Cut stems away, then finely mince the leaves and add to the “mixing” bowl. 5. Green Onions: Chop finely then add to “mixing” bowl. 6. White Onions: Chop finely then add to “mixing” bowl. 7. Flour & Spices: Add flour on top of all ingredients in the “mixing” bowl, add the 7 spices, chili powder and salt. Knead well with your hands for a few minutes. The result should be a dough. 8. Brush olive oil on your Pyrex glass baking pan (or your preferred baking pan). 9. Pat the Kibbeh dough into pan with a thickness of about 1/2 to 2/3 of an inch. 10. With a knife, cut deep lines into the dough to form square shapes. Then make small cuts in the center of each square. The purpose of this is to allow the olive oil to seep through the dough, cook and flavor it from the inside, and also make it easy to cut when cooked. 11. Gently and slowly soak the Kibbeh with olive oil until it’s fully covered and the olive oil level is right above the surface of the dough. This should be about 1 cup of olive oil per pan. 12. Bake at 400 degrees for 45-60 minutes, or until the dough turns light brown and a bit crispy. Poke to make sure the inside is well cooked. 13. Enjoy it hot or cold, and serve with Lebanese pita bread. - [Lebanese Lahm bi Ajeen Meat Pies Sfeeha Recipe – Lahm bi Ajeen – Lahmacun](https://mamaslebanesekitchen.com/meats/lebanese-meat-pie-recipe-sfeeha-lahm-bi-ajeen/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9827 ### Meat Topping Ingredients (5 servings) - 1 lbs ground beef, , lean - 1 red onion, finely chopped - 1 tomator, finely chopped - 3/4 cup pine nuts - 2 tablespoons Pomegranate Molasses - 1 teaspoon lemon juice, optional - 1/2 cup parsley leaves, finely chopped without the stems - 2 teaspoons Lebanese 7 Spices - 1-2 teaspoons salt - 1/2 teaspoon chili powder, or to taste ### Dough Ingredients - 6 cups flour - 1/2 teaspoon yeast - 1.5 teaspoon salt 1. To save time, you could substitute with fresh thin-crust pizza dough. But if you’re more adventurous, here’s how to make this simple dough from scratch. 2. Melt the yeast in 1/2 cup of warm water along with a tiny bit of sugar (1/8th of a teaspoon) 3. Add all dough ingredients to your food processor, and let it knead for a few minutes until you get a dough. Alternatively you could also knead by hand by mixing all ingredients in a bowl. 4. Let the dough rest for 20 minutes as you now prepare the meat fillings. 5. Preheat oven to 500-520 degrees F 6. Once dough is ready, make it into rounds of 8 inches in diameter and 1/3 inch thick 7. Place dough on baking tray that has had some flour sprinkled on 8. Spread 3-4 tablespoons of meat topping evenly on every dough 9. Bake for about 10 minutes or until dough turns a bit golden. You could also end it with a 2-minute broil on High. - [Lebanese Mamoul Recipe – Pistachio Stuffed Cookies with Rose Water](https://mamaslebanesekitchen.com/desserts/maamoul-cookies-pistachio-walnuts-recipe-mamoul-bi-joz-fustuk/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9826 ### Mamoul Dough - 1 lb semolina, coarse - 5 oz semolina, fine - 0.5 cup sugar - 0.6 lb sweet butter, melted - 4 oz rose water - 1 oz orange blossom water - 1/6 teaspoon yeast - 1/4 cup water, warm - 1/2 teaspoon mahlab, ground, optional - 1/4 teaspoon mastic, gum ### Nut Fillings - 3/4 cup sugar - 2 cups powdered sugar - 0.5 lb pistachio, unsalted, raw or roasted, crushed - 0.5 lb walnuts, crushed - 1 oz rose water - 1 oz orange blossom water 1. Mix the coarse and fine semolina, along with 0.5 cup of regular sugar with hands or in food processor. 2. Melt the butter on low heat, let cool down, then pour on top of the semolina mix and work it with your hands into a paste. You can also use a food processor for 1-2 minutes on low speed. 3. Warm 4 oz of rose water, 1 oz of orange blossom water in a pot along with the mastic gum and pour on the paste. 4. Dilute the yeast in 1/4 cup of warm water and add to the paste. 5. If available, add a dash of Mahlab powder and knead the dough with your hands, or in the food processor for 3-5 more minutes. 6. You should now have a nice dough that needs about 7-10 hours of rest, covered, at room temperature. 7. Mix your choice or pistachio, walnuts, or a mix of both along with sugar in a food processor and grind at high speed for 2-3 minutes 8. Add the rose water and orange blossom water and grind for a couple more minutes 9. Don't grind them too much as you want the filling to still have chunks of nuts, and not turned into a paste 10. Flatten 1 tablespoon of dough into a 1/3 inch thickness. 11. Add 1 heaping teaspoon of fillings to its center, then wrap edges in to close off the cookie. 12. Place the cookie in a buttered wooden mamoul mold, press it gently with your fingers until it becomes flat with the mold surface (add more dough if needed). 13. Tap the wooden mold's edge on a cutting board a couple of times until the molded maamoul drops. 14. If you don't have a traditional wooden mold, you can use a metal cookie molding/cookie cutter to mold the dough. 15. Line up molded maamoul pieces on a semolina-dusted or buttered aluminum foil or cookie tray. 16. Bake at 430F for 13-15 minutes, or until the maamoul begins to turn light brown. 17. As soon as you take them out of the oven and while still hot, using a tea strainer, sift powdered sugar sift to fully cover the maamouls. The powdered sugar may eventually melt and turn into a glaze, that's fine. 18. Let cool down at room temperature, and then sprinkle some more powdered sugar until fully covered. 19. Your maamoul is now ready to be devoured. You can keep them in an airtight container for a few days at room temperature or in the fridge. - [Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan](https://mamaslebanesekitchen.com/mezza/lebanese-moussaka-recipe-sauteed-eggplant-musakka3at-batinjan/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9825 - 3 eggplants - 7 cloves garlic - 2 white onions - 2 tomatoes - 1 green peppers - 1/2 cup olive oil - 1/4 teaspoon chili powder - 1/2 teaspoon salt 1. Chop the vegetables in chunks as in the photos. The eggplant in cubes of about 1.5 inches, onions cut in length, tomatoes in chunks. 2. Add the eggplant and onions with the oil and salt to a stew pot and sautee on medium heat for about 5 minutes. 3. Add the garlic and green peppers to the pot, mix , lower the heat, and then let simmer for 10 minutes. 4. Add the tomatoes and cayenne pepper, mix in, close the lid, and let simmer for 20 minutes while mixing the pot every few minutes. The lid has to be closed so the juice doesn’t evaporate as quickly from the tomatoes. 5. Once ready, let cool down and serve cold (hence the name) along with pita bread and an optional side of garden veggies such as mint, and green onions. - [Lebanese Mujadara Recipe – Vegan Lentils With Rice](https://mamaslebanesekitchen.com/vegetarian/lentils-rice-caramelized-onions-mudardara/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9824 - 2 cups lentils - 1 and 1/4 cups Basmati rice, or any other rice - 4 onions, chopped and caramelized - 5 cups water - 1/3 cup oil, to sautee the onions - 1 tablespoon olive oil - 1/2 teaspoon salt 1. Rinse the lentils with cold water and remove any apparent debris. 2. Add the lentils to a pot with 5 cups of water, bring to a boil over medium heat, then reduce heat, cover, and let simmer for 20-25 minutes or until lentils are tender. 3. Add rice, salt and the olive oil to the pot and stir well. You may need to add 1/2 cup of water if a lot of water had evaporated already. Cover and let simmer on low heat for 30 minutes. 4. Meanwhile, peel and chop the onions lengthwise and fry them in 1/4 cup of coconut or vegetable oil, for about 20 minutes or until they’re caramelized (dark brown). Strain from excess oil and set aside. 5. Once rice is fully cooked, mix the pot well, then pour it in your serving plate and garnish it with the caramelized onions. 6. Serve hot or cold with an optional side of plain/Greek yogurt. - [Shish Barak – Lebanese Meat Dumplings in Yogurt Stew](https://mamaslebanesekitchen.com/stews/shish-barak-recipe-meat-dumplings-yogurt/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9823 ### Shish Barak Dough - 5 cups flour - 1 teaspoon salt - 2.25 cups water - 1/4 teaspoon yeast - 1/2 cup water, warm - 1/8 teaspoon sugar ### Meat Stuffing - 1 lb ground beef, lean - 1 teaspoon Lebanese 7 spices - 1/2 teaspoon salt - 2 red onions, small, finely chopped - 1/4 cup pine nuts - 1 tbsp Olive Oil ### Shish Barak Stew - 2 lb Labneh, or strained yogurt - 12 cups water - 2 cloves garlic, crushed - 1 tablespoon mint powder - 1/2 teaspoon cilantro leaves, dried - 1 lemon, juiced - 1/2 teaspoon salt ### Note: If using Greek yogurt instead of Labneh, then substitute with 10 cups of yogurt and 2 cups of water. 1. Finely chop then sauté the onions with a bit of olive oil until they start turning translucent 2. Add the ground beef, 7-spices, salt, mix well and then sauté on medium heat for 5 minutes or until the beef is cooked 3. A couple of minutes before the meat is cooked, mix in the pine nuts and cook for a couple more minutes then let rest and cool down. 4. Mix the yeast in half a cup of warm water with a bit of sugar. Let rest for a few minutes. 5. Mix and knead the dough ingredients along with the yeast liquid in a bowl, cover and let rest for 30 minutes. 6. Place dough on a kitchen counter dusted with flour, and flatten with a dough roller into a large sheet the thickness of 2 coins (1/8th of an inch). 7. Using a water bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter) 8. Holding a dough disk flat with one hand, add 1/2 teaspoon of stuffing in the center. 9. Fold and close dough sides over the stuffing into a half moon shape. Then pull edges around and flatten the circumference to make it all look like a “hat”. 10. The idea here is to lock the stuffing properly and well inside of the dough. If you know of other methods or have some ravioli making tools, be creative. 11. Line up all the dumplings on a flour dusted plate 12. Pour 12 cups of water and 2 lb of labneh (strained yogurt) in a cooking pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low. 13. Mix in 2 crushed cloves of garlic. 14. Mix in the dried mint powder and dried cilantro leaves. 15. Add 1/2 to 3/4 teaspoon of salt (to taste). 16. Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step. 17. Gently add the Shish Barak dumplings, bring the stew to a boil again, and then let simmer for 15-20 minutes on low heat while gently but constantly stirring. 18. Serve hot as a soup 19. Repeat the above steps but using 10 cups of plain yogurt with 2 cups of water instead of using Labneh. Be mindful that if using yogurt you need to stir very well for proper assimilation. - [Lebanese Fasolia Recipe – Beef and Kidney Bean Stew With Rice](https://mamaslebanesekitchen.com/meats/fasolia-riz-beef-chili-stew-rice-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9822 ### Fasolia Beef Stew Ingredients - 1 lb beef, stew meat, cut into cubes - 2 cups red beans, haricot - 6 teaspoons tomato paste - 10 cloves garlic - 1 onion, finely chopped - 1/2 cup olive oil - 1/2 teaspoon salt - 1 teaspoon Lebanese 7 spices - 1/3 teaspoon black pepper - 1.5 teaspoon cinnamon, ground - 4 cinnamon sticks, optional - 1 teaspoon cilantro leaves, dried or green ### Rice Ingredients - 3 cups rice - 1/4 cup vermicelli - 1/2 teaspoon salt 1. Soak the beans in water for 6 hours or overnight to help soften them. 2. When ready to cook, rinse the beans then add to a cooking pot with 6-7 cups of fresh water on high heat. 3. Once boiling, Lower heat to simmer and cook for 40-60 minutes or until the beans soften and are easy to smash. 4. As the beans are about to finish their simmer, in a separate deep cooking pot, add 1 finely chopped onion and lightly fry it with 3-4 tablespoons of olive oil on medium heat while stirring. 5. Cut meat into small cubes (1 inch) and add to the pot along with the 7-spices, black pepper, cinnamon, salt and stir well for a few minutes until the meat turns light brown. 6. Add the minced garlic and cilantro leaves, and sauté for a couple of minutes more. 7. Add 3 cups of warm water to the meat pot, stir well and bring to a boil. 8. Pour the cooked beans with their water on top of the meat pot. 9. Add the tomato paste, stir well, and let simmer on low heat for another 20 minutes while stirring occasionally. The stew is now ready. 10. Chop the vermicelli into 1 inch pieces then lightly fry them with a bit of butter. 11. Add the vermicelli in a pot with 3 cups of rice, 6 cups of water, and a dash of salt. 12. Heat the rice on medium heat until it reaches a boil, at which point lower the heat , cover the pot and simmer for 15 minutes. 13. Serve the beef bean stew hot in a deep plate with a side of vermicelli rice. - [Lebanese Vegan Kibbeh Stew – Monk’s Stew – Kibbet Rahib](https://mamaslebanesekitchen.com/vegetarian/monks-kibbeh-stew-kibbet-raaheb-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9821 ### Dough Ingredients: - 1 cup flour - 1/2 cup bulgur, fine - 1/2 white onion, minced - 1 teaspoon mint, powder - 1/2 teaspoon salt ### Stew Ingredients: - 2 cups Kidney beans, pinto, fasolia - 1 head garlic, crushed - 1/4 cup olive oil - 1/2 cup lemon juice, freshly squeezed - 1 teaspoon salt 1. Optional step: soak the beans with water overnight to help soften them. 2. Heat the beans on medium heat in water. Let boil for 3-4 minutes, then take off stove and discard water. 3. Put the beans back in the pot with 8 cups of fresh warm water and a pinch of salt, and heat again. As soon as they boil, turn the heat to medium low, cover the pot and let simmer for about 50-60 minutes until the beans cook and turn soft. 4. While the beans are cooking, soak the bulgur in a cup of water for about 5 minutes, then strain and add to a mixing bowl. 5. Add the flour, dried mint powder and finely minced onions and a dash of salt to the bowl. Mix the ingredients well, then add 1/2 cup of water and knead with hands into a dough. The dough needs to be on the tougher side so don't add too much water. 6. Moisten your hand palms with water, take a tiny chunk of dough and roll into a small ball the size of a large chickpea between the palms of your hands. Lay the dough balls on a flour dusted tray. 7. After the beans have simmered for their 50-60 minutes, add the dough balls to the pot gently, one by one. 8. Crush the garlic and mix with the olive oil and a dash of salt in a blender or using a mortar/pestle. Add to the cooking pot. 9. Add freshly squeezed lemon juice to the pot. 10. Stir the pot gently, cover and let simmer for another 20-30 minutes until the dough cooks. 11. Serve hot as a stew. - [Authentic Lebanese Fattoush Salad Recipe – Villagers Salad](https://mamaslebanesekitchen.com/salads/fattoush-salad-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9820 - 2 lbs tomatoes, chopped - 1 lbs cucumbers, Persian preferred - 1 bunch green onions - 1 bunch mint, green - 1 bunch Italian parsley - 1/2 bunch red radish - 20 leaves lettuce, romaine - 1 bell pepper - 1 bunch purslane, optional - 3 cloves garlic, crushed - 2 tablespoons Sumac - 1/3 cup pomegranate molasses - 1/2 cup lemon juice, freshly squeezed - 1/3 cup Olive Oil - 0.5 teaspoon Salt - 5 loaves pita bread 1. Use fresh, organic veggies if possible. Rinse all veggies thoroughly with cold water or veggie wash they set aside to dry. 2. Open up and separate the 2 sides of pita bread, cut them into 1x1 inch squares, sprinkle a bit of sumac and olive oil on them, and toast them in the oven for 2-4 minutes or until they are light brown and crunchy. 3. Chop the tomatoes into small chunks of 1 inch. 4. Chop the Persian cucumbers into disks of 1/4 to 1/3 of an inch thick. If Persian cucumbers are not available, use English or regular cucumbers and chop into smaller pieces since they have a larger diameter naturally. 5. Chop onions into small disks of about 1/3 inch long. 6. Remove stems and chop leaves of mint and parsley. You don't want the pieces to be too tiny or too large. 7. Red Radish: chop into thin disks. 8. Green Pepper: Chop into small pieces of 1/3 inch. 9. Lettuce: chop into pieces of 1-2 inches. 10. Garlic: crush garlic with a dash of salt, put aside. 11. Immediately before serving, mix all of the veggies in a salad bowl along with the crushed garlic, pomegranate molasses, freshly squeezed lemon juice, olive oil, sumac and salt and mix well. 12. Add the toasted bread and give it a quick gentle mix. 13. Serve with a side of BBQ. - [Vegetarian Stew of Okra](https://mamaslebanesekitchen.com/stews/saute-fried-okra-recipe-bemieh/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9819 - 2 lbs of Okra - 1 and 1/2 medium sized onions - 4 large mushrooms, chopped - 1 medium tomato, chopped - 1 large can of diced tomatoes, preferably firewood - 4 cloves of freshly peeled garlic, minced - 2 bell peppers - A dash of Cayenne Pepper - A dash of salt - 1/2 to 1 cup of Coconut Oil, or other oils for frying 1. Cut/discard the stems of Okra, rinse well, then let dry. Chop all the other vegetables and mince the garlic. 2. In a deep pot, fry the Okra in 1/2 cup of oil until they turn brownish, then place them on paper towels or in strainer to strain away the oil. 3. In the same pot, add 4-6 teaspoons of fresh oil and saute the onions and mushrooms until they turn golden/lightly caramelized. Add the bell pepper and saute for 3-4 more minutes. 4. Add the okra to the cooking pot, stirr well, then add the diced tomatoes and chopped tomatoes, the garlic, Cayenne peppers and salt, mix well and let stew on low heat for 10 minutes while stirring occasionally. 5. Serve hot or cold with a side of rice. - [Traditional Lebanese Mujadara with Kidney Beans and Bulgur – Mujadara bi Fasolia](https://mamaslebanesekitchen.com/vegetarian/stew-beans-bulgur-onions-mujaddara-fasoulia/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9818 - 2.5 cups kidney beans - 2 onions, finely minced - 1 cup bulgur - 1/4 cup Olive Oil - 1/3 cup vegetable oil, or olive oil for frying - 1/2 teaspoon salt 1. Soak the kidney beans in water overnight (optional, to soften them). 2. On the day of, boil the beans in a deep cooking pot for 5-10 minutes, discard their water, replenish with 4 cups of fresh warm water (water has to be warm so beans don’t shrink) and bring to a boil again on a gentle heat. 3. Meanwhile, in a deep frying pan, fry the minced onions in 1/3 cup of vegetable or olive oil for about 15-20 minutes or until they are caramelized and crunchy. Once they reach that stage, discard the cooking oil and carefully pour 2 cups of water from the boiling pinto beans into the frying pan with the onions and boil for 10-15 minutes until the water turns deeply caramelized in color. 4. Pour the onions and their boiling water in the pot where the beans are boiling, and let them all boil together for 15-20 more minutes on medium heat. 5. Add and mix in the 1/4 cup of olive oil. 6. Add the bulgur to the cooking pot with the salt and let it all boil for another 10-15 more minutes. The end result should be a thick stew. 7. Serve hot or cold, with a side of plain yogurt and greens such as raw onions, green onions, radish etc.. and pita bread (optional). - [Vegan Haricot Beans Stew Recipe – Fasolia bi Zait](https://mamaslebanesekitchen.com/stews/fasolia-beans-stew-recipe-fasolia-bi-zait/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9817 - 2 cups Pinto Beans, Or Haricot Beans - 1 onion, finely chopped - 1 head garlic, finely minced - 1 potato, cut into tiny cubes - ½ cup olive oil - 1 teaspoons tomato paste - 1 teaspoon salt - 8 cups water 1. Soak the beans overnight in fresh water so that they soften and cook faster. You can add a bit of baking soda to help speed their softening. 2. When ready to cook, sautee the garlic, onions, potatoes, beans in olive oil for 5-10 minutes. 3. Add 8 cups of warm water to the pot along with the salt and stir well. 4. Cover the pot and let gently boil/simmer on low heat for 1 hour 5. Add and stir the tomato paste, boil for another 15 minutes and serve hot with a side of pita bread. - [Potatoes Saute in Garlic and Cilantro](https://mamaslebanesekitchen.com/mezza/potatoes-saute-garlic-cilantro-batata-kizbra/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9816 - 4 large potatoes - 1 bunch green cilantro, or 1/2 cup dried cilantro leaves - 5-8 large fresh garlic cloves, crushed - 1 lemon, juiced - 3 table spoons of olive oil - A dash of salt 1. Slice the potatoes into small cubes of about 3/4 inch with a thickness of about 1/2 inch. Fry them in oil until they are golden/crispy (or alternatively bake them in the oven until they're crispy). Salt them lightly. 2. Meanwhile rinse the cilantro leaves then discard the stems, and chop the leaves very finely. Lay the leaves on a paper towel for a few minutes to dry the water from them. 3. In a deep frying pan, add the crushed garlic then saute it on medium heat in the 3 tablespoons of olive oil just for a couple of minutes. You want the garlic to stay a bit raw, not fully cooked, or otherwise if you overcook the garlic it looses its flavor. 4. Add a tiny pinch of salt, then add the chopped cilantro and the lemon juice to the garlic and saute/mix them well for a minute or two. 5. Finally add the fried potatoes to the pot, mix it well with the saute and cook it for 3-5 more minutes while stirring, and you're done. 6. BONUS: If you love spicy food, finely chop a bit of green jalapeno or Serrano peppers and add them during the cilantro saute 7. Serve hot or cold as an appetizer. - [Lebanese Potato and Beef Stew With a Side of Rice](https://mamaslebanesekitchen.com/meats/lebanese-potato-beef-stew/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9815 - 1.5 lbs of Beef Stew Meat, cubed - 3 lbs Potatoes, peeled and cubed - 1 head of fresh garlic, crushed or minced - 1 medium onion, minced - 2.5 table spoons of ghee or butter - 2-3 teaspoons of tomato paste - 1 cup of coriander leaves finely chopped, preferably green - 1.5 teaspoon of salt - a dash of Lebanese 7-Spices, or allspice - Warm Water - A side of rice 1. In a deep cooking pot, saute/fry the meat in the ghee/butter on medium heat with a bit of salt for about 8-10 minutes or until medium-well cooked. 2. Add the garlic, onions, coriander leaves, 7-spices and the remaining salt to the beef and saute well together for another 3-4 minutes. 3. Add about 6-7 cups of warm water (watch out for the steam), bring to a boil, cover and let simmer/cook on low heat for 2 to 2.5 hours. 4. Meanwhile, bake the cubed potatoes in the oven for about 30 minutes at 370 degrees, then add them to the simmering meat half-way through its cooking time. 5. During the last 30 minutes of cooking, add the tomato paste, stir well, then let simmer for the remaining time. 6. Serve hot with a side of rice. - [Lebanese Rolled Cabbage Leaves with Meat Stuffing – Warak Malfouf](https://mamaslebanesekitchen.com/meats/stuffed-cabbage-rolls-recipe-malfouf/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9814 - 1 head cabbage, 4 lbs - 3/4 lb lean ground beef - 1 cup rice, raw, rinsed, dried - 3 heads garlic, peeled, chopped - 4 lemons, freshly squeezed - 2 teaspoons Lebanese 7 spices - 3 tablespoons olive oil - 1 teaspoon Salt 1. Peel and discard the outer leaves of the cabbage. 2. Carve and pit out the large stem from the bottom of the cabbage as in the photo above. This will help the leaves separate easier. 3. To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for 5-10 minutes while carefully turning it over to ensure exposure to all of its sides. Turn down the heat. 4. As the leaves loosen, pin down the cabbage inside the pot with one fork, and with another fork slowly peel away the leaves one after the other while placing them in a colander to drain. Be super careful with the hot water. Repeat until all leaves are separated. 5. Once you've separated all leaves, try to roll one or two of them to see if they are soft enough. If not, or if they tear, put them back in the boiling water pot and cook them for another 5-7 minutes. 6. In a bowl, mix the ground beef with the raw rice, 7-spices and salt. 7. Lay cabbage leaf flat on a cutting board, cut out the bottom stem if it's too thick. Spread 1 to 2 tablespoons of meat stuffing along one edge of the leaf. Gently but tightly roll over the meat all the way. 8. Line up the rolled leaves carefully in a wide/deep cooking pot while compacting them tightly side by side. 9. Once you've completed one layer of rolls in the pot, garnish with a bit of chopped garlic then on to packing the second layer on top. 10. Repeat the process until all rolls are tightly packed in the cooking pot into perhaps 3 or 4 layers. 11. In a frying pan, sauté 10-15 cloves of freshly minced or crushed garlic (one head) with some olive oil and a squeeze of lemon juice until they start to turn light brown. Add the entire frying pan content on top of the cooking pot. 12. Squeeze 4 lemons, mix them with 4 cups of water, and 1/2 to 1 teaspoon of salt (to taste), then add them to the cooking pot. The sauce should cover the rolls and if not, add more water until it does. 13. Carefully tilt the cooking pot sideways a few times to ensure the sauce seeps through between the rolls and that the fried garlic juice mixes well with the sauce. 14. Place a heavy ceramic plate on top of the rolls to keep them tight. Cover the pot, place on high heat until it reaches a boil. 15. Turn heat down to simmer, and let slowly cook for 1 to 1.5 hours or until the cabbage is fully cooked, softened, and is no longer crunchy . Make sure you don't let the pot dry of sauce or the rolls will burn. If the sauce level gets too low, add a bit more water mixed with lemon juice and salt. 16. Serve hot with an optional side of plain Greek yogurt and an optional squeeze of lemon juice. - [Lebanese Rice Pudding Dessert With Pistachio](https://mamaslebanesekitchen.com/desserts/lebanese-rice-pudding-pistachio-riz-haleeb-kheer/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9813 - 4 cups of milk - 10-12 teaspoons of sugar, to taste - 1/2 cup of rice - 2-4 Table Spoons of corn flour - 2 teaspoons of orange blossom water - Pistachio as a garnish 1. Rinse the rice then let dry 2. Boil the milk with the sugar and rice on low heat for 15 minutes or until the rice softens all while stirring continuously. 3. As the rice softens add the orange blossom water and the corn flour and stir it in and boil/stir for another 5 minutes or until the pudding hardens and gains the consistency of yogurt. If you add too much corn flour the pudding becomes too jello-like and if you add little it'll take on a more watery consistency. This is a personal preference. Try adding 2 first then increase if you need to. 4. As the pudding hardens, pour it in your heat-resistant serving cups/plates and let rest for a few minutes before garnishing with pistachio and refrigerating. 5. Serve cold. - [Simple Fruit Salad Recipe](https://mamaslebanesekitchen.com/vegetarian/simple-fruit-salad-recipe/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9812 - 4 apples, different colors - 6 tangerines - 4 medium mangos - 8 prunes - 20 strawberries - 1 lemon 1. If fruits are not organic, soak them in water + vinegar for a few minutes then rinse them well. Or you can use vegetable wash as well. 2. Juice 2 tangerines and put aside 3. Juice 1 lemon and put aside 4. Cut remaining fruits in small chunks of 2/3 of an inch and add to bowl 5. Add juice from tangerine and lemon on top and mix well with clean hands 6. Serve with a topping of fresh cream/whipped cream and some honey, or serve plain. - [How to Cook a Turkey, Lebanese Style](https://mamaslebanesekitchen.com/poultry/christmas-turkey-how-to-cook-turkey-lebanese/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9811 ### Turkey Ingredients - Whole Turkey Cleaned, 10 lbs - Lebanese 7 spices, 2 table spoons - Cinnamon powder, 1 table spoon - Bouquet Garni, herb leave mix such as thyme, rosemary, savory, bay leaf..etc , 5 table spoons - Salted Butter, 100-200 grams (1/4 to 1/2 lb) - A dash of salt ### Garnish of Nuts, Ingredients - Pine Nuts 1/2lbs - Almond Halves 1/2lbs - Green Pistachio 1/2lbs - Raw Chestnuts, peeled 1.5lbs - A dash of salt - Vegetable oil for light frying ### Gravy Ingredients - Raw Chestnuts, peeled 1.5lbs - Carrots cleaned and chopped 1lb - Leek, cleaned and cut, 1 cup - Celery cleaned and cut, 1 cup - 1 Large onion peeled and cut - 1 medium size potatoe peeled and cut into cubes - Butter, 1/2 lb - Lebanese 7 spices, 5 table spoons - Salt to taste, 1/2 to 2 teaspoon ### Hashweh Rice Ingredients - 1 Medium onion, chopped - Finely ground beef 100% lean, 1 lb - Salt, 1 teaspoon - Lebanese 7 spices, 1 table spoon - Gravy, 1.5 cups - Rinsed and strained rice, 4 cups 1. Warm some vegetable oil in a frying pan, add all nuts and fry on medium heat until they turn golden. You may fry the nuts one category at a time. 2. Place the nuts in a strainer for later use as a garnish. 3. Rinse the turkey with cold water, rub with salt and some flour then rinse again. 4. Rub the insides and outsides of the turkey with about 1/4 lb of butter, then rub it with all of the allotted spices (cinnamon, 7-spices, bouquet garni herb leaves etc..). 5. Rub butter over a large aluminum foil and wrap the turkey tightly with it. 6. Place the wrapped turkey on a tray in the center of an oven pre-heated to 500F and cook for 10 minutes. 7. Lower heat to 350F (less than medium), and cook for 1.5 hours. 8. Pull the turkey out of the oven very carefully and empty the melted butter and juices from the tray into a separate pot. 9. Unrap the turkey, rub it with butter again inside and out (watch your hands), wrap it back with the aluminum foil and back in the oven for another 3 hours. 10. Plan your timings so that the turkey finishes cooking about 30mins prior to serving time. 11. On a large aluminum foil rubbed with butter, pour all of the gravy ingredients. 12. Mix well then wrap the foil tightly and place in the oven (on an optional tray) while the turkey is cooking for 30-45 minutes. We don't need to fully cook the ingredients here, but just tenderize them a bit. 13. Empty the ingredients in the pot where you previously saved the melted turkey 14. butter/juice, add 3-4 cups of water and boil gently until the veggies are fully cooked and 15. soft. Leave contents in pot until it cools down. 16. Grind finely in a food processor. 17. Place contents back into pot and cover until serving time when you would reheat a few mins prior to serving. 18. In a pot, sautee the finely chopped onions on medium heat with some butter or vegetable oil until they start turning golden. 19. Add the ground beef, salt and 7-spices, sttir well until the beef starts pinkish/brownish. 20. Add the rice and stir well. 21. Add 1.5 cups of gravy made in the above step and stir well. 22. Add 4.5 cups of water, stir well. As soon as the pot boils, lower heat to minimum, cover and let 23. simmer for 15 minutes or until fully cooked. 24. Place cooked rice in a large serving tray and garnish with the fried nuts following this optional order: almonds on the outer layers, then pistachio, then pine nuts in the middle. And garnish the sides of the tray with the fried chestnuts. 25. If your tray is large enough you can place the turkey in the middle, or you can place it on a separate tray along with the warmed gravy. 26. Serve with love. - [Lebanese Fruit Cocktail With Rose Water Ashta Cream – Cocktail Shikaf](https://mamaslebanesekitchen.com/desserts/lebanese-fruit-cocktail-recipe-rose-water-ashta-cream/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9810 - 5 bananas - 5 peaches - 5 kiwis - 3 apples - 2 large mangoes - 1/2 pineapple - 3 lbs Strawberries - 10 tbsp Ashta cream - 1/2 cup of raw walnuts - 1/2 cup of crushed raw pistachios - Honey 1. Cut the mangoes, apples, pineapple, kiwis, bananas, peaches and 1 lb of strawberries into 1-inch chunks. 2. Add 2 lbs of strawberries to a blender and blend until they turn into a juice. 3. Fill each serving cup with fruit chunks, pour the blended strawberries on top until it's filled, add 2 table spoons of Ashta cream, garnish with walnuts, pistachios and honey and serve cold. - [Lebanese Hummus Recipe](https://mamaslebanesekitchen.com/mezza/hummus-recipe-from-scratch/) — JSON: https://mamaslebanesekitchen.com/?mlk_recipe_json=9809 - 1 lbs chickpeas, dried - 4 cloves garlic - 8 tablespoons tahini paste, pureed sesame - 2 tablespoons Olive oil - ⅔ cup lemon juice - ¼ teaspoon Paprika - ⅓ teaspoon salt 1. Rinse the dried chickpeas to get rid of any debris, then soak for 10 hours with ½ teaspoon of baking soda. If you don’t prefer to use baking soda, you’ll just have to boil them for a longer time so they get soft. Baking soda helps softening them quicker. 2. Once ready, empty the soaked chickpeas in a colander/filter to get rid of the soaking water, then rinse it with fresh cold water. 3. Add the chickpeas to a cooking pot with ½ teaspoon of baking soda (optional, just to speed the process) and then add about 6 cups of water (or until water covers the chickpeas by about ½ inch). 4. Bring it to a boil on high heat, partially cover the pot (or it may overflow) then simmer on low heat for about 1 hour while the pot is covered. 5. As soon as the water starts boiling, a white foam will appear on the top, try to scrape out as much of it as possible (without removing water). 6. Check up on the chickpeas 45 minutes into simmering to see if it’s done. The test is simple, try to crush a chickpea with your fingers, if it crushes easily and feels smooth then it’s done. 7. Once the chickpeas are cooked, and while still hot add them immediately to a food processor with ½ to 1 cup of warm water and grind for a 3-5 minutes at low speed. 8. Add the salt and garlic, then slowly start to add the Tahini paste as the food processor grinds away. 9. Once done, slowly add the lemon juice at the end and let the food processor run for a couple minutes more afterwards. Taste the beautiful puree and see if it needs an adjustment of salt or lemon juice.