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“Carrot and Chickpea Kibbeh”
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Potato Kibbeh baked in a Pan
Potato kibbeh baked in a pan is a very tasty vegetarian dish that does not require many complex or hard-to-find ingredients. You can increase the amount of onions if you wish.
Potatoes with Meat, Mushrooms, and Carrots
Potatoes are delicious however you prepare them, but variety is important too! So we’re sharing this easy method for making one of the tastiest and simplest potato dishes with meat. Serve it with rice or eat it with bread, as desired.
Turkish Boiled Kibbeh, or Katali
Turkish boiled kibbeh, or katali, is one of the most famous recipes in Turkish cuisine. Here is how to make it properly. Tip: use plenty of onion in the filling for a wonderful result!
How to Make Kamouna (Kibbeh Spice Mix)
Kamouna is fine bulgur mixed with herbs and spices; recipes vary slightly from cook to cook. It's wonderfully flavorful and adds a strong punch to dishes it’s used in.
Bulgur Kibbeh with Meat Filling
Bulgur kibbeh (without meat in the dough) — flour and oil are added until a cohesive, moldable dough forms. The filling is classic seasoned meat. A tasty, different kibbeh worth trying.
Kammouna, or Kibbeh Spice Mix
Kammouna is used in a huge number of Lebanese dishes. You can’t make fareeka, tomato kammouna, or kibbeh in any of its forms without this fragrant spice mix that fills the whole house with its wonderful aroma. Learn how to make it now.
Vegetarian Pea and Carrot Stew (No Meat)
A light, flavorful vegetarian stew of peas and carrots, brightened with cilantro, garlic and tomato. Easy, healthy and perfect served with white rice or rice with vermicelli.
Tray-Baked Potato Kibbeh Recipe
Potato kibbeh is one of the heritage recipes and one of the tastiest vegetarian dishes. Anyone looking for meat-free recipes of all kinds will love this dish, and it can be served with a fresh salad.
Monk's Kibbeh, or Trick Kibbeh, with Lentil Soup
Monk's kibbeh with lentil soup is a very nutritious and delicious vegetarian dish! From Lebanese culinary heritage, we present this detailed recipe. We hope you enjoy it!
Potato Kibbeh Souffle in the Oven
Potato soufflé, or potato bake, is an easy and practical recipe—especially if you’re making it the day before. Serve the potato soufflé with a green salad for a complete meal.
How to Make a Carrot Substitute for Orange Blossom Water
Presentation and decoration are just as important as taste when it comes to desserts... they say we eat with our eyes before our mouths! Here is how to prepare carrots as a substitute for orange blossom water to decorate sweets. You will surely be glad to keep it in the fridge and use it whenever needed!
Lentil Soup with Lemon and Potatoes
Lentil soup with lemon is one of those easy, hearty soups. What do you add besides Swiss chard? Some people add potatoes, and carrots can also be added.
Delicious Chicken Fatteh
A very tasty homemade chicken fatteh recipe... The steps are very simple, and the result is even better, especially if you serve it like we do alongside bulgur with vermicelli and chickpeas.
Tripoli-Style Falafel Recipe
Tripoli-style falafel is one of the most delicious old traditional recipes, made with chickpeas and no fava beans. It is especially tasty with tahini sauce, tomato slices, and pickles in an Arabic bread sandwich!
Yogurt Fatteh
A simple plain yogurt fatteh made with yogurt, bread and chickpeas — topped with butter or ghee and toasted nuts for a perfect finish.
Light Falafel (No Fava Beans)
A light falafel made without fava beans — chickpeas and potato only. Very gentle on the stomach because it won’t absorb much oil while frying. Try this method, you’ll love it.
Easy Eggplant Fatteh with Ground Meat
Eggplant fatteh is one of the most popular vegetarian dishes in the Levant. You can prepare and serve fatteh with chickpeas or eggplant, always with a yogurt-and-garlic mixture for a very delicious dish rich in ingredients. ...
How to Make Kamouna Spice Blend
Kamouna spice blend is a richly flavored mix that gives kibbeh and faraqa their distinctive taste. The Kamouna mix can be kept vegetarian, using only tomatoes, onions, and olive oil.