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    You are in: Home / Cookbooks / NA/ME goes to LEBANON 9/2012!
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    18 recipes in

    NA/ME goes to LEBANON 9/2012!


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    A very tasty vegetarian dish that can also be used as a side dish. It is typically eaten with pita.

    Recipe #140968

    2 Reviews |  By GG #3

    Interesting, different & healthy!

    Recipe #227525

    From Allrecipes. Described as a purely Lebanese and can be eaten hot or room temp. The poster, Farah Momtaz, stresses the importance of using the red lentils. Posting for the tag game in NAME.

    Recipe #471150

    2 Reviews |  By Bergy

    Cooked yogurt is used in Lebanese cooking much the same as we use sour cream in the western world. If you can get goat's milk yogurt it is the best.

    Recipe #18138

    This is usually a first course dish. If you wish do the eggs in individual dishes just make sure you divide the yogurt and garlic sauce evenly The cooking time includes the time to make the cooked yogurt. The "Lebanese Laban Mutboukh (Cooked Yogurt)" recipe is #18138.

    Recipe #18366

    My grandmother was from Syria and she always made these green beans for family gatherings. I have cut the oil to one tablespon, while dieting and left out the pine nuts, and they are still awesome. They are also one of my favorite omlette stuffings, with a little feta cheese...Enjoy!

    Recipe #389877

    Back in my college days, I had (and still have) a Lebanese friend, whose mother would often invite me to dinner with their family. This dish was one of my favorites, and it took me a long time to find this recipe. This is just about as good as I remember.

    Recipe #171620

    1 Reviews |  By schmme

    This is an easy and tasty recipe that I discovered and adapted from Mark Bittman. I like it both hot and cold

    Recipe #337021

    One of my favorite dishes. It is traditionally eaten with cooked white rice, but equally delicious with some corn chips.

    Recipe #195790

    This in an incredible spice blend used in Lebanese cooking. It is great as a rub for meats and poultry.

    Recipe #440522

    3 Reviews |  By Linky

    My family thinks that Emily's Lebanese Deli in Minneapolis has the best tabouli. I found this recipe on a blog by MoiFrey (http://diningchezmoi.blogspot.com/2006/08/my-favorite-tabouli-tabouli-is.html) She worked on it for years and claimed to be like Emily's - it's a winner! I use my own method of draining and fluffing the bulgar and the results seem to be just fine. (See blog for original method.)

    Recipe #476294

    2 Reviews |  By Annacia

    "Spiced Chickpeas with Yogurt and Crunchy Pita I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish—which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I’ve had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more." From: Jasmine and Fire: A Bittersweet Year in Beirut by Salma Abdelnour

    Recipe #486503

    This was posted for Zaar World Tour II.

    Recipe #170739

    A delicious pink drink that is probably enjoyed around the region. From the Lebanon/Syria/Jordan (& Palestinian) section of The Complete Middle East Cookbook By Tess Mallos.

    Recipe #387336

    based on the one from poorgirleatswell, tweaked for my tastes. i'm told it's quite mild for a tabbouleh but i've never had any others. i thought it was very flavorful and a testament to what can be done with very simple food. this is super cheep and very healthy. if you're not used to strongly flavored middle-eastern food you may want to start with less herbs and lemon juice and see how you like it. could easily be made vegan without the feta or with a soy type. would be an interesting addition to a BBQ

    Recipe #459859

    This cake has density to it, it can be served vegan by substituting extra virgin olive oil for butter and water for milk, it will taste just as good. Traditionally its cut in small squares and each square has a pine nut or blanched almond, I've served it with toasted sesame seeds when I wanted Sfoof and was out of pine nuts and almonds. You can omit the anise, however the flavor adds a little sweetness and takes it to another level. I absolutely love this cake and I hope you will too! Sfoof is great served with tea or coffee for breakfast.

    Recipe #253948

    This is the Lebanese way of making rice pudding, very simple. The rosewater can be found in gourmet food places and middle eastern food stores, and online. I found it one time at a Kroger. You can substitute with any other flavor you like.

    Recipe #295683

    This is absolutely yummy. You must try it. This recipe goes way back. I have changed one ingredient and thats the vanilla essence. Lebanese tradition requires you to add rosewater instead. Give it a go and see which you prefer.

    Recipe #57194


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