Category Archives: lamb, beef, other red meat

red meats

Bulgur and lamb pilaf (Burghul bedfeen)

I would name this one of the most exquisite in the Lebanese roster of traditional dishes; however, it does require some TLC. The onions have to be browned first, the lamb or beef need to simmer till thoroughly cooked in their broth and  the bulgur pilaf, studded with onions, chunks of meat and chickpeas,  should [...]
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Assyrian kibbeh (Kuttelk)

This is a traditional kibbeh from Merdin, Turkey made in Beirut by Asma Z., a Kurdish lady. Asma is one of my favorite people here and she told me some tidbits from her life; her family left Turkey and settled in Lebanon and her mother put her to work as a maid at the age [...]
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Roastbeef and polenta

The butcher  in Lebanon  is a trusted friend and partner in the kitchen;  certain dishes  are prepared by  him  and all one has to do is cook them. This is a rib-eye roast (called shahbayeh) that comes already tied in string. It only requires browning then braising  for one hour or longer in a little [...]
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