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"This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe."

Ingredients: nonfat dry milk powder, oil...

"A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked..."

Ingredients: fresh Italian parsley, fresh parsley...

"This delicious recipe is from Burt Green and is my favorite way to eat whole wheat bulgur. It easy and fabulous as a side dish for a wide variety of meat or vegetarian meals. Please try this."

Ingredients: dried basil, fresh parsley...

"Note: This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it."

Ingredients: salt, shortening, water...

"Tabouli is a Lebanese salad and is often served as part of a meza appetizer assortment, as well as on its own. This is my cousin's recipe, and according to her, you NEVER put garlic in tabouli, and there is no place in it for celery, cucumber, or any of the myriad of other ingredients with which some people like to adulterate it "to make it..."

Ingredients: bulgur wheat, salt & fresh ground pepper...

"This is typical of lenten dishes from Lebanon. Rich in fiber and nutrients, it makes for a wonderful one dish meal or a substantial side dish. The original comes from a 1997 issue of Eating Well magazine but has been modified to suit my tastes. If you replace the chicken broth with vegetable broth, this is a vegan dish as well."

Ingredients: cilantro, brown lentils...

"This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is..."

Ingredients: extra virgin olive oil, fresh mint leaves...

"Vegan soup, can be served as hot or at room temp, It's nice and tart, low in fat high in protein."

Ingredients: cilantro, swiss chard...

"These delicious, exotic pizzas are traditional in Lebanon and Syria. They make perfect appetizers or entrees."

Ingredients: cumin, dried mint...

"From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!"

Ingredients: bulgur wheat, extra virgin olive oil...

"Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe."

Ingredients: pepper, cracked wheat...

"Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately."

Ingredients: beef steaks, romaine lettuce leaves...

Ingredients: steak sauce, ketchup...

"This recipe was given to me by one of my Armenian employees years ago. It differs from other tabouli recipes in that it has no mint and adds chopped black olives."

Ingredients: bulgur wheat, lemon juice...