Lebanese Mujadara Recipe You’re about to experience one of the hardest-core of recipes in the traditional Lebanese Cuisine: Mujadara bi Fasolia. This is a Mujadara stew version made with kidney beans and Bulgur. Also called “Mujaddarat Loubieh”, aka, Mujadara with beans, Lebanese Mujadara with Kidney Beans and Bulguris a dish with the simplest of ingredients…
Green beans slow-cooked in olive oil with tomato, onion and garlic — the Lebanese vegan classic, served warm or at room temperature with fresh pita bread.
Spicy Potato Sauteed – Spicy Potato Sauteed The Spicy Potato Sauteed with Onions and Tomato Paste is a simple and easy-to-make side dish that is known in the northern Lebanese mountains. The dish tends to be on the generic side, and could well be found in different areas and even different countries. Sarah, my sweet…
Vegetarian Sauteed Dandelion Recipe Vegetarians Rejoice! “Slee’ M’alla” is the Lebanese name for Sauteed Dandelion, an extremely easy to make vegetarian dish (that is also economical). The main ingredients are dandelion leafs, onions and lemon juice. Mom never buys dandelion from grocery stores in Lebanon, instead she picks the leafs from wild dandelion that grows…
Different Types of Stuffed Grape Leaves In traditional Lebanese cuisine, there are at least 3 common versions of stuffed grape leaves: a meat and rice stuffed version, a version cooked in a tomato sauce, and this vegan version featured here cooked in a lemony sauce. Stuffed Grape Leaves can be served as an entrée, or…
What is Shawarma Shawarma is probably one of the most recognizable Middle Eastern ethnic food names in the West, behind Falafel and Hummus. The name comes from the Turkish word çevirme which means “turning,” and where you have some deeply marinated layers of beef, lamb or chicken stacked on a vertical spit and slowly turning…