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

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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  Kebbeh Arnabieh – Kebbeh with Tangy Tahini

  Kafta w batata – oven baked kafta meat loaf with potatoes and tomatoes

Yakhnit Batata w Rez – Lebanese Potato and Meat stew, with Rice

Daoud Basha – Kafta meatballs with Rice

  Kebbeh nayyeh – Beef or lamb tartare

  Sfeeha – Lebanese Meat Patties

Homemade Makanek or M’ani’ – Lebanese Sausages