This is a dish you could make vegetarian or omnivore but I chose to make a chicken version of this dish. It's a Palestinian dish called makloubeh (or maklouba, maklube or maqluba) with fragrantly spiced chicken, soft cauliflower, creamy eggplant and aromatic rice all stacked in layers. Cooked upside down so that the rice steams on top of the layers of chicken and vegetables, you simply flip it upside down when ready so that the chicken sits on top and it looks like a rice cake. It is surprisingly easy and designed to impress. Traditionally it is meant to be eaten with the hands with some flat bread. I first tried it in Oman as a prawn makloubeh and it was fantastic with some yogurt dip.
By: Blanche Shaheen/Arab America Contributing Writer Indigenous pasta dishes are a rare find in the Arab world. But there is one culinary treasure
“The generous spirit of zucchini challenges us to get out of the “zucchini bread” box and try some new recipes.” Kousa Mahshi I have a very strange relationship with zucchini. No matter what I do I…
This is a dish you could make vegetarian or omnivore but I chose to make a chicken version of this dish. It's a Palestinian dish called makloubeh (or maklouba, maklube or maqluba) with fragrantly spiced chicken, soft cauliflower, creamy eggplant and aromatic rice all stacked in layers. Cooked upside down so that the rice steams on top of the layers of chicken and vegetables, you simply flip it upside down when ready so that the chicken sits on top and it looks like a rice cake. It is surprisingly easy and designed to impress. Traditionally it is meant to be eaten with the hands with some flat bread. I first tried it in Oman as a prawn makloubeh and it was fantastic with some yogurt dip.
This is a dish you could make vegetarian or omnivore but I chose to make a chicken version of this dish. It's a Palestinian dish called makloubeh (or maklouba, maklube or maqluba) with fragrantly spiced chicken, soft cauliflower, creamy eggplant and aromatic rice all stacked in layers. Cooked upside down so that the rice steams on top of the layers of chicken and vegetables, you simply flip it upside down when ready so that the chicken sits on top and it looks like a rice cake. It is surprisingly easy and designed to impress. Traditionally it is meant to be eaten with the hands with some flat bread. I first tried it in Oman as a prawn makloubeh and it was fantastic with some yogurt dip.
Jordanian Cuisine is full of delicious recipes and mansaf is on top of that list. Mansaf is a traditional dish made by layering bread, rice and tender pieces of lamb chunks served along with a special yogurt sauce. A very festive popular dish for special occasions.
Lose yourself in a world of jaw-dropping intricacy and decadence with these Lebanese desserts.
Within Palestine’s hotly contested territories there is one thing everyone can agree on: Musakhan. This simple dish doesn’t shout. It’s flavors don’t battle for dominance. No, Musakhan is a quiet meal – a layered preparation of chicken, onion softened with sumac, and doughy pieces of taboon bread. And yet this unassuming dish earned a Guinness World Record in 2010 in the city of Ramallah. Serve with plain yogurt and olives.
Freekeh (فريكة roughly translated, Rubbed ) is a type of wheat grain common in the Levant, Egypt, Turkey and parts of North Africa. Freekeh...
In my recent interview with cookbook author and magazine editor, Janna Gur, she described a recipe so delicious that I just had to share it. The recipe is for Syrian herb and meat latkes, called ijeh b’lahmeh. They’re shaped into patties, bound with eggs, and fried in oil just like Hanukkah latkes. But instead of the grated potato most of us are used to, these latkes are made with ground beef and a delightful mess of chopped mint, parsley, cilantro, and scallions.
Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version f
A spicy ground beef mixture stuffed in crispy pita bread. This is perfect for parties as well as weekday dinners.
Explore Fresh Levant's 318 photos on Flickr!
Delicious Syrian meat pies (sfeeha) are a perfect on the snack anytime of day. I included a plant-based version too!
A new month and another beautiful traditional Arabic recipe for the group Arabic flavor. Our wonderfully talented host Areej chose to take us to the north of Jordan, specifically to the city of Irb…
Shanklish is the only "blue" cheese of Syria and Lebanon. I say blue because the cheese is left to age and develop mould layer on the surfac...
A popular Moroccan bread served for breakfast, snack or with afternoon tea. Harcha is one of the most versatile bread you can ever eat. Fill it with jam, butter, honey, cheese or whatever you heart desires.
Though not difficult to make, this Knafeh does require some time to prepare, a lot of which is hands off. Once you have all components set and prepared, the baking process takes very little time. It is advised to space your work over several days, as not to stress yourself on the day of. You can make Big Batch Sugar Syrup months in advance or the regular one a couple of days ahead. The Farkeh too, can also be prepared in advance, toasted, sifted then stored in zipper lock bag, then frozen for months, and ready to go when needed. It's also a good idea to soak the cheese the night before. With everything all prepared, all that's left to do on the day of serving, is drain the cheese, grease the pan, press in the farkeh, top with cheese, then cook of the stove.
Citizens, the ancient country of Lebanon is bordered by Syria to the north and east and Israel to the south. Lebanon's location at the crossroads of the Mediterranean Basin and the Arabian hinterland facilitated its
This recipe for Kofta with tahini is long overdue. I have received many requests for it from my wonderful readers here and on facebook. What kept me from posting it earlier is that I usually make t…
a lovely warm lentil side dish or dip (best enjoyed with homemade pita bread). I even like it cold, with salad. And it’s definitely better the next day, although you might want to “refresh it” with another squeeze of lemon juice and another sprinkling of salt.
You may all be familiar with kibbeh, one of the most venerated dishes of the Levant, and sometimes considered the national dish of Lebanon...
Ever had Booza before? that stretchy and chewy Lebanese ice cream. This Arabic take on ice cream is full of intense flavors that will take you on a lifetime journey.
The fanciest Zaatar Swirl Bread…that is so much easier to put together than it looks. This delicious, light and super soft bread is swirled with a Zaatar and an extra virgin olive oil mixture. The real flavor in this bread is hidden within the swirls.
Kousa bil laban or stuffed zucchini with yogurt sauce is Lebanese comfort food at its best.
Crispy rolls filled with roasted chicken, tangy sumac, caramelized onions, lemon juice, and Aleppo pepper paste that are perfect for lunch on the go. Super simple, weeknight friendly, and loved by the whole family.
Sami Tamimi and Tara Wigley, leading lights of the Ottolenghi empire, talk about their new book of Palestinian food
A delicious Lebanese stuffed zucchini in a tangy yogurt sauce.
A versatile Middle Eastern-style flatbread that you can serve with lunch or dinner. Mix the dough in your bread machine or stand mixer.
A pastry consisting of hot cheese in between layers crispy shredded phyllo dough in a sweet syrup that is common in Greece, Turkey, Israel and many other countries in the area.
This elegant, crisp-skinned fish pairs Middle Eastern flavors (charred eggplant, preserved lemon) with Mexican (chipotle) and Asian (soy sauce). Get the recipe at Food & Wine.
Manaqish is the Arabic pizza. This pizza style dish is usually topped with an exotic za’atar or cheese mix. Perfect for parties, as an appetizer or for lunch/dinner.
