Saturday, January 2, 2016

Lebanese biryani rice recipe

Lebanese biryani rice
Lebanese biryani rice

Preparation time: 60 minutes
Serves: 3
Level: Medium


3 cups rice
300 grams of lamb, minced
1 onion, chopped small
2 tbsp oil
3 tbsp butter
1 tsp meat spices
1/2 tsp of cinnamon powder
1 tsp seven spices
black pepper
1/4 teaspoon sweet spices


In a saucepan, heat oil and 3 table spoons butter, add onion and stir until golden brown then add meat. Stir well and add spices.

Add washed and rinsed rice to the meat and stir gently.

Add boiled water. Leave it until rice absorbs the water.

Let it cook on low heat for 10 minutes.

Place rice in a serving dish. Garnish with fried almonds and pine nuts.

Serve with biryani sauce.

Source: Lebanese Recipes

Sayadieh Fish Recipe

Sayadieh Fish
Sayadieh Fish

Preparation time: 20 minutes
Serves: 4
Level: Easy


1 tbsp olive oil
1 kg white fish fillets
3 white medium-sized onions, sliced
1/2 cup pine nuts
2 cups long-grain white rice
2 1/2 tsp cumin powder
1 1/2 tsp cinnamon powder
4 cups chicken broth
1 lemon, for garnish
Salt and pepper, to taste


Heat oil in a non-stick large saucepan. Fry fish fillets on both sides until golden brown. Put fried fish aside.

Add onion and pine nuts to the saucepan, stir on medium heat for 10 minutes or until a little golden brown.

Add rice, cumin powder, Cinnamon powder. Stir ingredients for 1 minute. Add chicken broth and leave it until it begins to boil.

Place fish fillets gently over the rice. Cover the saucepan and cook over low heat for 25 minutes or until rice is done.

Take out the fish fillets gently, place rice in a serving dish then put the fish beside the rice or over it.

Garnish with fried onion, pine nuts and lemon slices.

Source: Lebanese Recipes

Wednesday, October 7, 2015

Manakish zaatar and jibneh recipe

Manakish zaatar and jibneh



3 cups flour, sifted
1 tablespoon olive oil
1 small egg, whipped
1/2 cup yogurt
1 cup water, warm (or less depending on flour type)
2 teaspoon yeast, Instant
1 tablespoon baking powder
1 teaspoon sugar
1 tablespoon salt


1 cup Middle Eastern thyme mixture
1/2 cup olive oil
1 large spoon Sesame, Roasted
500 grams white cheese, Nabulsi or Akawi (salinity medium) cut into thin slices
1/2 cup cheese, Kashkaval or any type of grated yellow cheese coarse


- Mix dough ingredients well for 10 minutes until smooth.

- Sprinkle with little flower and transfer into a deep bowl, cover with plastic wrap or wet kitchen towel. Put aside for 2 hours in a warm place.

- Place dough on a surface sprinkled with little flour.

- Cut into balls based on required size. Roll it with the rolling pin into thin circles 1/2 cm thickness.

- Place rolled dough on trays greased with olive oil.

- Mix zaatar with extra sesame and olive oil. Spread over dough and press it a little.

- Spread white cheese over dough and sprinkle with a little amount of yellow cheese.

- Leave dough to rest for 15 minutes.

- Preheat oven to 180°C.

- Place trays in the oven and bake for about 15 minutes.

- Serve hot.

Source: Lebanese Recipes

Monday, March 16, 2015

Lamb Sfeeha (Meat Pie with Puff Pastry) Recipe

Preparation time 30 mn
Serves 4
Cooking time 25 mn


•    1 pack puff pastry, large squares
•    400g boneless lamb leg, roughly ground
•    1 small onion, roughly chopped
•    3 tbsp labneh (strained yogurt)
•    1 large tomato, diced
•    2 tbsp pine nuts
•    1 tsp salt
•    ½ tsp black pepper
•    ½ tsp ground cinnamon
•    3 tbsp Al Wadi Al Akhdar pomegranate molasses

1.    Preheat oven to 180C/350F.
2.    In a bowl combine meat, onion, labneh, tomato, pine nuts, pomegranate molasses and spices.
3.    Flour your surface and align the puff pastry. Spoon 2 tablespoon of meat mixture into the center of each square. Pinch together four corners of the dough to make square shape pies, leaving the top open.
4.    Transfer the pies to a lightly greased baking sheet and bake 20-25 minutes until the meat is cooked through and the pastry golden brown.
5.    Serve with yogurt (or ayran, a cold yogurt beverage mixed with salt) and drizzle more pomegranate molasses on top if desired.

Recipes related to  :Lamb Sfeeha (Meat Pie with Puff Pastry)

Lebanese Meat-Stuffed Pitas (Arayes) | Kibbeh Bi Laban Recipe | Veal with Paprika | Kibbee Recipe | Koussa Mehche | Spicy Beef Kebabs Recipe

Monday, March 9, 2015

Kibbeh Arnabieh Recipe

Preparation time 45 mn
Serves 4
Cooking time 50 mn


For the Meatballs with Bulgur Wheat (Kibbeh)

•    200g Beef or Lamb Meat, finely ground
•    200g White Fine Bulgur Wheat
•    1 tsp Salt
•    ½ tsp All Spices
•    ½ tsp Cinnamon Powder
•    1 tsp dried Basil
•    1 Onion, minced

For the sauce

•    2 tbsp Frying Oil
•    1 large Onion, sliced
•    3 tbsp Pine Nuts
•    1 cup of Al Wadi Al Akhdar Tahini (also known as Tahina)
•    2½ cups Bitter Orange Juice (Seville Oranges or Bou Sfeir Oranges)
•    3/4 cup Lemon Juice
•    1 cup of Beef Stock (preferably homemade)
•    1 tbsp Al Wadi Al Akhdar Pomegranate Molasses (optional)
•    1 tsp Salt
•    ½ tsp Pepper

•    ½ cup Al Wadi Al Akhdar Chickpeas peeled, to garnish

Steamed Rice for serving


In a bowl, combine all ingredients of the meatballs (kibbeh).

Form the kibbeh into balls, the size of an egg each. With your index finger, make a hole on one end of the ball and start turning the kibbeh, until you get a thin and hollow, egg-shaped balls. Pinch the other end to close.

Put the kibbeh in a pre-heated oven dish and roast it for about 25 minutes.

In a deep saucepan, fry the onion until brown and soft. Add the pine nuts and fry.

In a bowl, combine the tahini, bitter orange and lemon juice. Stir constantly, until well mixed and add to the onions. Let it simmer.

Add the stock, molasses, salt and pepper and simmer for 20 minutes.

Add the kibbeh balls and simmer gently for few more minutes.

Garnish with chickpeas and serve with steamed rice.

Source: Alwadi Alakhdar

More Lebanese Food Recipes:

Fatet Hommos
Recipe for Hummus
Kibbeh Bi Laban
Kefta Kebabs and Cauliflower with Taratur Sauce 
Hummus with Lamb and Lemon
Baba Ghanoush with Warm Pita

Saturday, February 14, 2015

Fatet Hommos Recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Fatet Hommos recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Fatet Hommos. 

Fatet hommos, Fattet Hommos, or Fattet Hummus is one of the famous fatteh dishes in the Levantine cuisine. Fatet Hommos (also called “tis-iyeh” as in Syria) is typically served as breakfast, mostly on Friday’s breakfasts. Also it’s served as a side dish in occasional dinners. 

580 g boiled chickpeas
4 white pitta bread
2 cups water
1 tsp white vinegar
1/2 tsp salt
1/4 tsp black pepper
1/2 kg yogurt
1 tbsp tahina
Fried pine nuts
Parsley, chopped


1 Cut the pitta bread into small cubes and deep fry them
2 Mix chickpeas, vinegar and spices, then cover with water and simmer until serving time
3 Mix yogurt and tahina. Season with salt and pepper
4 Place the bread cubes into serving dish. drain the chickpeas and layer it on top
5 Pour the yogurt mixture to cover the chicpeas
6 Garnish with pine nuts and chopped parsley 


Number of servings     4
Calories     447
Carbohydrates     76g
Protein     19g
Total Fat     6g
Of which saturated     1.50g
Cholesterol     4mg

Iron, Zinc, Copper, Vitamin B6, Vitamin B1, Phosphorus, Potassium, Vitamin C


Hommos is rich in fibers. To increase the amount of vitamins, minerals and fibers, replace the white bread with brown bread (prepared from whole wheat flour). To avoid the extra calories and the disadvantages of frying, you can toast the bread in the oven. We recommend you serve this dish for breakfast.


More Lebanese Food Recipes:

Recipe for Hummus
Kibbeh Bi Laban
Kefta Kebabs and Cauliflower with Taratur Sauce   
Hummus with Lamb and Lemon
Baba Ghanoush with Warm Pita
Zaatar Pita Bread

Wednesday, December 3, 2014

Star anise yoghurt mousse with fig compote recipe

The Lebanese Food Kitchen, the home of cooking delicious Lebanese food recipes, invites you to try Star anise yoghurt mousse with fig compote recipe. Enjoy the traditional Lebanese family cuisine and learn how to make Star anise yoghurt mousse with fig compote recipe. 

This combination of flavours is one I picked up from my grandmother. She loved infusing her fig jam with aniseed or yansoun as it’s called in Arabic. Here, I’ve infused a yoghurt mousse instead of fig jam and included star anise, but the effect is much the same. I don’t think any description can do this understated dessert justice, you’ll just have to try it to truly appreciate it. It can be assembled up to two days ahead.

Serves 6
Preparation 30min
Cooking 25min
Skill level Mid


Bethany Kehdy 


7 star anise
300 ml double cream
50 g caster sugar
4 gold-strength gelatine leaves, cut into small pieces
60 ml (¼ cup) cold water
500 ml (2 cups) Greek-style yoghurt
1 tbsp pistachios, finely chopped

Fig compote

100 g fresh or soft dried figs, thinly sliced
100 g caster sugar
125 ml (½ cup) water
2 tsp lemon juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need to begin this recipe 1 day ahead.

Freezing time overnight
Marinating time 4 hours

To make the compote, place a heavy-based saucepan over medium heat. Add the figs, sugar, water, and lemon juice, mix well and bring to a gentle boil. Reduce the heat to low and simmer for 15–20 minutes or until just set and still slightly runny. To test, remove 1 tsp of the mixture and transfer to a plate, allow to cool for 1 minute to confirm it’s the right texture. Allow to cool completely.

To make the mousse, break the star anise in half, add to the cream in a bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight to infuse. Strain the cream mixture into a bowl, discarding the star anise. Add the sugar and, using a whisk, whisk the cream until it reaches whipped cream consistency with soft peaks.

Soak the gelatine in the cold water in a heatproof bowl for 10 minutes. Create a double boiler by placing 500 ml (2 cups) boiling water in another heatproof bowl. Place the bowl the gelatine mixture is in on top so that the hot water skims the bottom of the bowl; the heat from the water will help melt the gelatine. Whisk constantly until completely melted.

Place the yoghurt in a bowl and stir in the melted gelatine. Gently fold in the whipped cream until smooth with no lumps.

To assemble, place 2 tsp of the compote in the bottom of 6 x 150 ml glasses or dessert bowls, then divide the mousse mixture among the glasses. Cover and set aside in the fridge overnight to set. Garnish with pistachios just before serving.

Recipe from Dirty Kitchen Secrets by Bethany Kehdy, with photographs by Sarka Babicka.  

More Lebanese Food Recipes:

Date Fingers Recipe
Osmallieh Recipe
Turmeric and aniseed cake recipe
Katayef Bi Kashta Recipe
Chocolate nut halva recipe
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