Thursday, April 21, 2016

Kah'k (Milk Cookies)

These soft cookies are perfect for morning breakfast or on the go. Try any of the 3 variations for a delicious and healthy cookie. Who knew cookies could be good for you? :) 

Saturday, February 27, 2016

Stuffed Zuchini (Koussa)

There are 3 different types of vegetables one can use for this meal: regular Zuchini, yellow squash, or lita squash. Whichever you use, the flavor will turn out very similar. 

Thursday, December 24, 2015

Kibbi Sayniyi

Kibbi Sayniyi, or Kibbi casserole, is a treasured Lebanese dish made with either lamb or beef and layered with ground beef, onions and pine nuts. Look for the easy to follow recipe in the book. Make a few trays to use one now and some to freeze for later. 

Tuesday, September 22, 2015

Potato Casserole

There's seems to be a disagreement over this dish's name.  In some parts of Lebanon, it's called a potato casserole and others it's called a soufflĂ©. 

Did you try the recipe yet? What do you think?

Tuesday, July 7, 2015


This aromatic dish is filled with succulent chunks of roasted fish mixed with seasoned onion rice and topped with golden sautĂ©ed nuts. 

2 lbs. fish (orange roughy or tilapia)

1/2 teaspoon salt

1 teaspoon paprika

1 large onion

1 tablespoon olive oil

1⁄2 cup water

1⁄2 teaspoon black pepper 

2 cups rice

4 cups water

1⁄2 teaspoon salt

1 tablespoon oil

1 cup slivered almonds or pine nuts

1.  Rinse and pat fish dry. Season with salt and paprika.  Bake at 350° for 20 minutes or grill until cooked through. Cut into 1 inch pieces.

2.  In a small skillet, sauté onion in olive oil until golden brown.

3.  In a blender, mix browned onion, water and black pepper for 30 seconds.

4. In a medium saucepan, add rice, water, salt and onion mixture. Bring to boil.  Simmer covered on low fire for 15 minutes.

5.  Heat oil and sauté almonds or pine nuts until golden.

6.  To serve, spoon rice onto a platter. Top with fish and nuts. 

Serves 6 

Sunday, May 17, 2015

Stuffed Cabbage Rolls

Cabbage leaves are filled with ground beef and rice, simmered in garlic and crushed mint. Here they are layered in a pan tray to bake in the oven instead of the usual stock pot over the stove. Simply follow recipe in the book and lay cabbage rolls tightly next to each other, fill tray with water to cover 3/4 full, cover with foil and bake at 350 degrees for 1 hour. Delicious! 

Thursday, March 19, 2015

Potato Kibbi

Kibbit Batata
(Potato Kibbi)

 Serve this dish in a shallow platter and drizzle with olive oil.  Lay out green onion, cucumbers, and fresh mint with pita bread for condiments.

½ cup Burghul #1
½ cup water
1 small onion
½ teaspoon salt
¼ teaspoon black pepper
½ cup walnuts
1 tablespoon dried mint
4 tablespoons Tahini
¼ cup cold water
4 large potatoes, cooked and mashed
  1.  Soak burghul in water for 10 minutes.  Drain if there’s any liquid left.
  2. Combine onion, salt, black pepper, walnuts, mint, Tahini and cold water in blender and mix for 30 seconds.
  3. Place potatoes in a medium bowl.  Add burghul and onion mixture.  Knead together or place in food processor and process for 2 minutes until well blended.