Ingredients Yoghurt Bread Dough 250 g (9 oz) minced lamb, not too lean 1 tomato, seeded and finely diced 1 small purple onion, finely diced 1⁄3 cup flat-leaf parsley leaves, finely shredded 1 teaspoon ground

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

We really do love eating pita bread with everything, even salad! Fattoush is a delicious salad with toasted pita bread, sumac, and other veggies. Eva loves making fattoush for parties and get-togethers on hot summer

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

    Kibbeh Nayeh (Arabic for raw kibbeh) is kibbeh flavored with different spices and served raw. Eating raw meat is popular in the Middle East and kibbeh nayeh is one of the most popular

Who doesn’t love kibbeh? Kibbeh, which is ground meat (lamb or beef) and other spices/ingredients, is one of Lebanon’s most popular dishes. No Lebanese feast is complete without it!  This type of kibbeh has two

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