Fattoush

Fattoush is a Lebanese salad of crisp lettuce, crunchy vegetables, toasted bites of pita bread and a tangy sumac dressing! A perfect way to use leftover pita bread, this fattoush salad recipe comes together in minutes and is hearty enough to be a meal on its own.Fattoush salads have a nearly endless list of possible ingredients from radishes and romaine to purslane, parsley and pomegranate! You can also add a sprinkle of feta or handful of black or green olives.👩‍🍳 Don’t skip the sumac in your dressing – there’s no other spice quite like it!#nikicuisineRecipe source: Pinch and Swirl

Fresh vegetables are chopped, mixed with a garlicky dressing, topped with toasted bread and served.

ممكن تتحكموا بالكميّات حسب الرغبه، بس سر الفتوش الطيب هو دبس الرمان، يكون نوعية وكمية غير شكل 😍

#صدقة_جارية

A must try in the Lebanese salad world! A large variety of vegetables are cut in cubes and tossed with sumac, then sprinkled with fried pita bread bits.

This refreshing salad made with fried pita or Lavash bread and freshly chopped herbs. In this salad ingredients cut or chop into large pieces. Using ground sumac and lemon juice and their combination with fried bread and chopped herbs create fresh, rich and tasty salad.

This is one of the dishes prepared by my Lebanese friend. While it's troublesome to chop the parsley, I take the extra effort since I want to eat this tasty dish. According to my Lebanese and Syrian friends, American-style tabbouleh has too much bulghur. They imagine it's because it's too much trouble to chop the parsley! They even say that there's too much bulghur in my tabbouleh shown in the photo.Even though it takes extra effort, chop the parsley, mint, and green onion. Using a food processor will give the wrong taste and texture. The final product has a tendency to get watery, so be sure to thoroughly drain the excess water from the bulghur. Adjust the amount of tomatoes to taste. If using regular sized tomatoes, it's best to remove the seeds. It also tastes good with chopped cucumbers. Recipe by Mama Imani

I have mentioned before that I do love Eggplants I made this dip that I think you might enjoy. The Greek cuisine has many different types of Appetizers besides Tzatziki which is the top contender of the bunch. Just a small fact about the Eggplant which is considered a berry, just like the watermelon, tomato, and the blueberry, and yet it is considered a vegetable in the Culinary world, what an interesting fact.This is such a scrumptious recipe for the summer and so easy to make. It is a great dip to add too your menu if your having a summer party.Oh!! I will be posting another Appetizer that involves Shrimps very soon; :)

I bought fresh lamb mince yesterday and wanted to freez it. then I remembered this recipy I made a couple of time for guest. It is delicious and even children like it. It is from a old cook book called "Caf´e marocain". This makes a great dish for a dinner party you can cook it in advance and can sit a the table with your friends. It also freezes well.You can also make this with ribeye.

One of my favorite Mediterranean restaurants serve up the best kefta kabobs ever! I had to recreate my own so I could have it any time. So simple, and the flavors are easy to match.

Maskan is a palastine dish do many ways to cook but this is just fast and easy way

I first learned about Shakshuka when my brother cooked it for me 3 years ago, and it has become my favorite dish to cook. It's easy, healthy, and makes a perfect breakfast, lunch, brunch, or even dinner.

This is a mild tapenade because the black olives are less salty and briney than the kalamata but the feta and marinated tomato and cucumber will round the flavors

This recipe was given to me by a German friend of mine and I absolutely love how fresh the pasta salad tastes. It takes no time to prepare the salad and it's easy on stomach. Perfect for summer time pool-side parties!

It's crisper cleaner day here in the O'Brien Shire today so ya'll know what that means!Only fresh chilled tangy salads are on the roster! Easy, cheesy, delicious, chilly and ever SO healthy salads! My seven year old students both made this salad and took it to the homeless shelter super early this morning!Man did it go fast! Again, fresh, crispy, tangy and delicious! So satisfying!P.S., this easy recipe was quadrupled by my students and it made a TON of salad! 15 to 20 servings per batch with fresh homemade chips. Excelent work sweet baby girls! Just excellent! Zesty and delicious!

I got this recipe from Yotam Ottolenghis Jerusalem book in it the author says this recipe is his favorite. I love crunchy dishes and I had to make something quick for lunch. It turned out really good and both my children asked for Thirds!! I couldnt even reserve any left for my husband to try it later.

I adapted a recipe given to me and it worked out well .

Hello everyone, The other day I was chatting with a really sweet new blogger friend, in regards to recipes with Courgettes/Zucchinis. She mentioned that her garden is filled with Courgettes, and besides soups she really didn’t know what else to do with them. So, because I know she is a very busy bee, I am posting another recipe that I think she will enjoy, as I hope you will too. 🙂This appetizer goes great with the famous Tzaziki Dip, which I think or I am sure most know of, so to accompany this absolutely delicious Courgette dish, I made the traditional Tzatziki dip. This dip recipe varies from region to region in Greece, others add dill, other add capers, personally the taste is the same as long as there is cucumber, olive oil, and garlic it’s Tzaziki.The drinks that usually accompany these types of appetizers is Ouzo or Tsipouro, but again it could be beer, (I don’t drink Ouzo or Tsipouro…I am more of a wine person 🙂 ) it all comes down to what you enjoy drinking. 🙂

CROHN'S,.COLITIS, IBD, DIABETIC and DYSPHAGIA (only if dough is NOT overcooked) friendly.5/19/19by The Sheikfrom "Sheik's The Crucible: An Alloy of World Cuisine"FACEBOOK:@SheiksTheCrucible (please LIKE me)COOKPAD:TheSheik (please follow me)Of all the recipes of my Mom, Marie David, this by far was one of her most popular which was handed down to her by my grandmother, Esma Matook.It was the hardest recipe to get from Mom because of her on going battle with Dementia. It literally took me 6 years of interrogation and experimentation before I found the right combination of ingredients and amounts to recreate this family staple.This recipe uses Pillsbury Grands for the dough which is pre-mixed and easy to work with. But, it is no substitute for my Mom's signature homemade dough she use (listed elsewhere in this cookbook).Before she got sick, Mom was the lead cook for the annual church Christmas bazaar for many years, and this delicious treat was the star often netting the church over $5,000 in advance sales.Often referred to as Middle Eastern pizza by Westerners, these little treats are great as an appetizer, meal, snack or dessert. Its addictive savory, sweet taste is an explosion of flavor with every bite!EDITOR'S NOTE:Try this yummy meat mixture on your favorite pizza dough. Much easier to make since you're only spreading out one 16 in dough shell.Sheik"It's Munchie Time!"Copyright 2019 Curtis A. David / Sheik's The Crucible

My grandmother taught me this. I started adding in tomatoes because I love tomatoes and instead of just white vinegar I like the red wine vinegar but will use white if that is what I have

I made this fun, fresh, vegan version of “shawarma” for my vegetarian boyfriend. He loved it and then loved it again the next day. Thank you, Melissa Clark from The New York Times, for another wonderful recipe.#vegan #vegetarian #lunch #handheld #wrap #Lebanese #Egyptian

Middle eastern

I tried this today as an experiment. I liked it but I think next time I will add some onion and make sure my bread isn't a bit stale. didn't realize that until I started eating it. was pretty decent.

From the kitchens of ESMA MATOOK (my Grandmother), MARIE DAVID (my Mom) and THE SHEIK (yours truly).I can remember as a child, in the winter time, mom would make this classic Syrian dish for us.Like Beef Stew, Kousa is one of those comfort foods served on those cold unforgiving winter days. Though, it's good anytime of year!Kousa is traditionally made with green zuchinni, however, yellow summer squash can also be used.It uses ground beef (typically 73% lean) and rice stuffing with spices which is called "Hashwey" (pronounced Hush-way) in Arabic. Hashwey is a base Arabic rice stuffing which is not only used in Kousa but also used in stuffed grapevine leaves, cabbage, eggplant, peppers and yes, even potatoes.The most time consuming part of the preparation is coring out the insides of each squash. A long vegetable corer is used to dig down to the opposite end of the squash.Let's get to it...

I love lentils and I love Hummus, so why not put the two together! I had so much fun making this and my family ate all of it in one night. I was kind of envisioning an Indian vibe on the traditional Greek hummus. I didn't have tahini, so I substituted with a paste of cashews and sesame seed oil. The goat cheese really makes this creamy and nice on the pallet. I have decided to go on a hummus experience and I will be testing different nuts and flavors with legumes/beans. I topped mine off with diced kalamata olives and olive oil but feel free to use whatever you like. I hope you try it and if you do please share your thoughts with me. Let me know if you used a different type of nut with this recipe and how it came out! Thanks for stopping by!

Please try this its a very healthy salad and dont forget to send me picture if you have any question please ask