By Fine Cooking staff | Fine Cooking Issue 10Servings: six to eight.This makes a wonderful dip for vegetables and, of course, pita bread. If you cook your own chickpeas, make sure they’re very tender.Ingredients19-oz. can

Ready to learn how to pickle some turnips? Traditionally, pickled turnips are a part of every Lebanese maza. These are great as a side with any Lebanese dish and with sandwiches (especially in the falafel

Stuffed Grape Leaves are not the quickest to prepare, but they are definitely one of the most delicious traditional Lebanese dishes! Grape leaves can be found in most Middle Eastern stores or even your grapevine

The maamoul is a delicate Lebanese Easter cookie made with semolina and stuffed with dates and nuts. PREP TIME 6 hours COOK TIME 12 mins TOTAL TIME 6 hours 12 mins Author: Margarita Cuisine: Mediterranean

Mujadara is a meatless Lebanese dish made with lentils and rice. It was traditionally eaten during Lent when many were fasting from meat. It’s also commonly eaten all year round on Fridays (a day when

One of my favorites! Lebanese spinach pies are perfect to cook for parties and get-togethers. If you’re cooking for less people (or just for yourself) you can stick these in the freezer and take them

Ingredients: 1 can of chick peas 1 or 2 garlic cloves (garlic-lovers, feel free to add more!) 3 tablespoons of tahini Salt & pepper Lemon juice Instructions: 1. In a food processor, add garlic and

This dish is perfect for those who love beans! Fasolia is a dish made with kidney beans, tomato paste, and other enak spices. It tastes great over rice. Traditionally, fasolia is cooked with hard beans