Frikeh is a specialty of South Lebanon, Palestine, and Southern regions of Syria. Zeinab Kashmar has devised the best way to cook frikeh: She sautés the grains to add to their nutty, smoky taste. Her frikeh is so tasty that it needs no accompaniment of meat of chicken, but is perfect on its own, with just grilled vegetables.
Meat (and rice) stuffed zucchini are a staple of Lebanese home cuisine. Preparing whole zucchini for stuffing is a tricky job; the smaller, the better (look for finger-size zucchini . . . yes, this exists!), though this makes coring them more difficult.
An easy summer dish to serve with laban (yogurt), burghol aa’ banadoura could be thought of as our local risotto! It’s very simple to prepare, needing just a few ingredients that are always on hand.
Rishta is a low-fat delicious recipe and is suitable for individuals with elevated blood cholesterol. Region: Aarsal
It is preferable to use an average light-colored pumpkin; dark yellow or orange pumpkins are sweeter in taste.
Do not heat the sumac with the chickpeas for more than 2 minutes so as to avoid the development of a bitter taste.
Lima beans are considered a good source of protein, fiber and vitamins. The consumption of pulses is especially recommended in case of hypertension.
Shish baraks, resembling ravioli, are enclosed dough with various fillings, such as minced meat or a mixture of plants.