Category Archives: lamb, beef, other red meat

red meats

Osso bucco

Italy is not far from Lebanon; to say that the Lebanese love Italian cuisine is stating the obvious. Osso bucco or lasagne verde  was served at  sidewalk cafés in Beirut as far back as I remember. The Italian influence was not even  limited to food, since even centuries ago Italian architects and decorators were commissioned [...]
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Stuffed onion skins (Salamouni mehshi)

There is a variety of onions called salamouni here, with an elongated graceful shape; they taste just like regular yellow onions but the neat thing about them is that once boiled, their skins stay curled up, making them perfect for stuffing.  This recipe is shared by Asma, my wonderful Kurdish friend, who told me it [...]
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Kibbeh in yogurt sauce

One major difference between, say, French or Italian or Greek cuisine  and Middle-Eastern cuisine  lies in the widespread use of yogurt in cooking. In traditional Lebanese cooking, béchamel or white sauce is not used, period. Yogurt from cow milk or goat milk is used in hundreds of dishes. To add some kick, a pesto of [...]
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