Category Archives: lamb, beef, other red meat

red meats

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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Artichoke bottoms stuffed with meat (ardeeshowkeh bel-laham)

Artichokes are making a timid entrance already with greengrocers (Winter has been totally absent this year in Lebanon); artichoke bottoms are available frozen (at all Middle-Eastern grocers in the US imported from Egypt) or in jars in mainstream supermarkets; however, the taste of fresh artichokes is way superior, and the leaves make a fun appetizer dipped […]
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Stuffed turnips (Mehshi el-lefet)

One of many stuffed vegetable dishes (mehshi)  from the region; this one is most likely Aleppian (Syrian) or Palestinian. It is very simple, with minimal spices (black pepper, a touch of cinnamon). The only difference with the Lebanese-style stuffed veggies is the sauce. The sauce is made with tamarind and water (and lots of garlic). […]
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Lebanese sausages (Makanek)

Here is what I’d do if I had no Lebanese or Armenian butcher nearby who could make these delicious sausages. I’d simply get another, similar, type of sausage and fix them the Lebanese way: Fried or grilled and drizzled with a touch of pomegranate molasses.  These tiny sausages called makanek are made with lamb or beef […]
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Green beans stew (Yakhnet loobieh)

  I have adopted my friend’s Kerene expression “it is a no-brainer!”; well, this stew and all its cousins in the Lebanese kitchen, are a no-brainer. Grab 1/2 pound of stew meat, (a few bones  as well if your butcher will part with them), a vegetable, fresh or frozen, and a pound of tomatoes fresh […]
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