You are browsing the Arabic foods tag archive.
Raw Goat Milk Hard Cheese — Picture Tutorial
Recipe by Wardeh Harmon and her mom, Martha Bisharat
This is the traditional Middle Eastern goat cheese. It is salty and yummy. It is best tasting when made from fresh goat’s milk. I’m not going to lie to you, though — not everyone likes this cheese. It is definitely an acquired taste. I’m [...]
Whole Wheat Pocket (Pita) Bread — Picture Tutorial
This recipe makes 16 7-inch loaves and uses the Bosch Universal mixer. The recipe can be halved for kneading by hand or if using another mixer.
My grandmother and my namesake, Tata Wardeh, taught my mom to make pocket bread the age-old traditional way, which ironically, was with white flour or [...]
Stuffed grape leaves are one of my all-time favorite foods. When we had them growing up, it was a family affair. Whoever was home loved to get in on the rolling. My mom would lead us in making a huge pot of them. We would eat off them for days, if they lasted that long! [...]
We picked up our grass-fed lamb last week. I used the stew meat right away to make an Arabic dish for Friday's dinner. The dish is called Loubieh — which means "green bean stew" and is served over rice. Our dinner was fantastic. The lamb's flavor is excellent and it is so tender.
Loubieh — Arabic Green Bean Stew
1 to 2 pounds [...]
The kids and I just finished eating our lunch today. We are taking a break from the Spring Cleaning that Sylvia is coordinating at the T2CHK Message Board. I can’t remember the last time a lunch has been so refreshing!
We have gobs of leftover tabouli from last night. I love leftover tabouli! The flavors just get [...]
Last week our grocery store had organic parsley, which I haven’t seen all winter. I bought 4 bunches to make tabouli. Tabouli is a Middle Eastern salad traditionally made with parsley, green onions and bulgur wheat, and dressed with extra virgin olive oil, fresh lemon juice and salt. I enjoy making our tabouli with quinoa [...]
ARABIC MEATBALLS ~ KEFTA KEBOBS
Makes 2 dozen meatballs
2 pounds ground beef or lamb (grass-fed is preferable)
1 onion, diced very fine
2 tablespoons dried parsley
1/2 tablespoon dried mint
1 teaspoon sea salt
1/4 teaspoon black pepper
Mix all ingredients together well. Form into 2 dozen 1-1/2 inch balls or football shapes. Brown all sides and cook thoroughly in a frying pan. Or, bake in the oven for about [...]
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