Category Archives: Traditional dishes

Fava beans in the stalks with cilantro sauce (Ful akhdar ‘ateh)

Fava beans, pronounced fool in this part of the world, are a much beloved vegetable. They are made into a delicious salad when still young (and their pods still tiny), using the entire stalk. They are stir-fried in a garlic and herb sauce, smothered in olive oil, then boiled till tender. The stalks turn very […]
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Cabbage and keshek soup

Keshek is a very nourishing food traditionally prepared in rural areas for sustenance year-round; it is a mixture of yogurt and milk fermented with bulgur, dried and ground into a powder. Urbanized Lebanese buy it commercially made; however, there are still plenty of people in the villages who still make it at home. It is […]
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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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Lying tabbouleh (Tabbuleh kezzabeh)

A very talented photographer I met on a job location was telling me about a tabbouleh called lying tabbouleh ( kezzabeh) ;  his grandmother had made it and its remarkable feature is the fact that it does not contain tomatoes. I scrambled for other sources that would mention this tabbouleh;  I found it in Lebanese celebrity chef […]
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Kibbeh roll, Aleppo-style (Mabroomeh)

This kibbeh roll, made like a jelly roll cake, is a creation of Aleppo cooks. It is a lot easier and faster to make than kibbeh balls. Two pounds of kibbeh paste will yield three long rolls, of which one or two can be frozen.  The original recipes usually call for stuffing the roll with […]
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