Category Archives: bulgur,freekeh, wheat, barley,buckwheat, semolina, couscous, maftoul

whole grains

Cream of wheat pudding (Ma’mouniyeh)

Here is a traditional (and ancient) Middle-Eastern pudding that can be prepared very easily with ingredients from any mainstream supermarket. It is named after the ninth century Caliph Ma’moun (revered by some and loathed by others). It is so simple to make, yet it is a celebratory dessert. It is also prepared for a special breakfast […]
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Potato kibbeh (vegan)

For those of us who are squeamish about eating animal meat (and I am one of them), here is an alternative to the last post made with cooked potatoes, bulgur and herbs. To be perfectly honest, the dish could easily be served with some grilled sausage or kebabs.  INGREDIENTS: 1 pound of cooked potatoes (such […]
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Kibbeh Tartare, Lebanese-style (Frakeh)

I can pinpoint the exact time when I first heard of frakeh. I was having dinner in Beirut with my childhood friend Youssef, telling him about my plans to write a Lebanese cookbook; he asked me if frakeh was going to be included. I was puzzled. What? frakeh (fra-keh)? “Yes” said he, “it is the essence […]
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Kibbeh in yogurt (Labniyeh)

 This is one of the best (if not the best) kibbeh dishes; we grew up with it, with my grandmother patiently coring the hollow kibbeh balls and stirring the yogurt till thickened. The final kick of flavor was when the cilantro and garlic fried in oil was added to the sauce. In Lebanon, the hollow […]
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Zucchini and cracked wheat pilaf (Jreesh el-koossa)

Here is a very simple and rustic dish from Syria’s Kurdish community; it is just zucchini and onions, fried a bit in olive oil and cooked with some cracked wheat (jreesh). The cracked wheat can be replaced by any whole-grain in your pantry, with bulgur being the best substitute (pick a coarse bulgur if possible). The […]
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