Doloo Mehshe – Stuffed Lamb Breast Ingredients 1   side of a breast of lamb (ask your butcher to slice off the rib bones and to make the opening between the skin and the rib meat) weighing about 3 kg 400 grams of ground lamb meat 2 cups of soaked rice ½ cup of pine
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Ra’be Mehshiyye – Stuffed Neck of Lamb

ZINGOL – Tangy Vegan Stew with Burghul Balls and Chickpeas This is a special recipe given to me by sweet Sister Michelle from  St-Vincent school, Besançon, in Baskinta Lebanon. Thank you Sister Michelle and special thanks to dearest Sister Jeanne Gangboro and Mother Badria!

NAMOURA – Lebanese Semolina Cake

By Carol Luther Lebanon is a Middle Eastern country that has a cuisine influenced by foreign occupation and migrations. The Arab culture predominates, and the tradition of shared family-style meals brings a variety of healthy selections to meals. Innovative preparation of Mediterranean diet staples provides low-calorie options in the home and in restaurants.

Marinades have two very simple purposes: to tenderize  meat, and to increase the depth of flavour in a cut of meat. Many Lebanese recipes require marinating before cooking like the Sheesh Taouk,  shawarma, Beef Skewers or the delicious grilled butterfly whole Chicken. To achieve their unique tastes and tenderness, here are some secrets of how to marinate
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Sautéed Dandelions with Onions You probably view dandelions as pesky weeds keeping you from lawn perfection. But, what you might not know is dandelion greens serve up almost a full multivitamin and mineral supplement.  Sold now in many grocery stores, those leaves are packed with vitamins A, B, C and E and are a rich source of
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  Kebbet La’teen – Vegan Pumpkin Kebbeh Pie Stuffed with Spinach, Chickpeas, and Walnuts