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“Zucchini with Yogurt and Oil”
Zesta Library
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Green Zucchini with Lamb and Tomatoes
Green zucchini with lamb and tomatoes — an easy, light stew (zucchini is light by nature). As with most stews, serve with rice and toasted vermicelli.
Shish Barak with Goat Yogurt
One of the tastiest shish barak recipes with yogurt! It can be cooked with goat's milk yogurt or cow's milk yogurt and served hot or cold. Delicious either way! Here is our detailed recipe.
Easy Ablama Zucchini in Tomato Sauce
Easy Ablama zucchini is within reach — you won't need to hollow the zucchini, which cuts the prep time in half. Serve this delicious, light dish with rice.
Macaroni with Yogurt and Ground Beef
Macaroni in yogurt with ground beef and pine nuts on top — a dish you'll enjoy in hot weather. It's easy and quick to prepare.
Green Beans in Olive Oil
A delicious, easy, vegetarian dish. Green beans cooked with olive oil, flavorful and inexpensive.
Stuffed Grape Leaves with Olive Oil
Stuffed grape leaves with olive oil in a very delicious recipe... It is important to cook the grape leaves over low heat for as long as needed to get tender leaves that melt in your mouth! Enjoy.
Vegan Stuffed Grape Leaves in Olive Oil
Stuffed grape leaves in oil are one of the most delicious Lebanese recipes. Slices of vegetables are arranged under and sometimes between the rolls for extra color and flavor. We recommend adding more lemon juice to the filling for a brighter taste!
Stuffed Eggplant and Zucchini with Lamb Ribs
Stuffed eggplant and zucchini with rich, flavorful lamb ribs — an authentic home-style recipe. The vegetables are cooked in tomato sauce and the lamb's cooking broth for a deeply savory taste. Try this special recipe.
Kibbeh in Yogurt (Kibbeh bil Laban)
Kibbeh in yogurt is an excellent summer dish. It’s served cold and becomes even more refreshing when chilled. You can use raw, fried, or even grilled kibbeh in the yogurt, and in any case it won’t take long to cook.
Stuffed Zucchini (Kousa Ablama) in Tomato Sauce
Kousa Ablama is delicious with a tangy or tomato sauce. It's a tasty, light recipe suitable for the whole family. Find the practical method for stuffing the zucchini in this recipe. Serve with rice.
Grape Leaves in Olive Oil (Warak Enab bi Zeit)
Grape leaves in olive oil — a classic Levantine meze loved by many. Light, tangy and flavored with olive oil; you can control the level of acidity to taste.
Stuffed Zucchini and Grape Leaves with Lamb
Stuffed zucchini and grape leaves with lamb — a classic Arab mahshi recipe that almost every home cook knows, each with her own touch. Here’s a new version we add to our long list of stuffed-vegetable recipes.
Stuffed Zucchini with Red Sauce
Stuffed zucchini is one of those beloved dishes that is light, tasty, and easy to enjoy! For this recipe, it is best to choose small zucchini. So good.
Kibbeh with Zucchini Pulp
Kibbeh with zucchini pulp is a very delicious vegetarian recipe, and the filling is wonderful too! Kibbeh is no longer limited to meat or potatoes... We have a new alternative for vegetarian food lovers.
Armenian-Style Oil-Stuffed Fasting Eggplant (Yalanji)
Armenian-style oil-stuffed fasting eggplant, also known as yalanji — a very popular Syrian recipe. We recommend trying it, especially since it’s vegetarian and light.
Special Zucchini Cake
A delicious zucchini cake — you might be surprised, but grated zucchini can be added to cake batter for a moist, flavorful cake. This version includes nuts, raisins, cinnamon and is finished with Chantilly cream.
Pistachio Stew with Red Palm Oil
Pistachio and beef stew — an unusual, nourishing African-inspired recipe made with simple, easy-to-find ingredients. Serve with white rice.
Bulgur Dumplings in Yogurt
Zanakel bi-laban, also called zaqaliit bi-laban in some Lebanese regions, varies in name from one area to another, but the preparation is similar: small bulgur balls cooked in yogurt.