Category Archives: lamb, beef, other red meat

red meats

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 […]

Meatballs in tomato/orange sauce (Dawood Basha)

I have always felt that the name of this dish, Dawood Basha, was far more interesting that the dish itself; it was named after a high-ranking official (a Basha) appointed by the Ottomans who reigned supreme throughout the region from their palaces in Istanbul .  My grandmother lived through this period of history and passed on […]

Fava beans in yogurt sauce (Ful bel-laban)

This is a popular stew made especially in the Spring season when fava beans are freshly picked and offered on the side of the road going to the mountains or in the city’s greengrocers.  A vegetarian version can be prepared by simply omitting adding the meat (and stock) to the stew and replacing them with […]

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 […]

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 […]