Recipes

MOROCCAN LAMB COUSCOUS

Sprinkle lamb with MOROCCAN BLEND. Heat Clarified Butter in a large deep frying pan. Add the lamb and sauté over…

MADABA MEATLOAF AND VEGETABLE CASSEROLE

This is a variation of a favorite dish from Madaba, Jordan where my father and my husband were from. Preheat…

LAMB OUZI (Lamb and Rice Platter)

This is a traditional special occasion main dish in Jordan, where a whole lamb is often prepared to serve large…

MALFOOF (Cabbage Rolls)

Cabbage rolls take a little extra time to prepare, but they can be rolled and cooked a day before serving.…

DOLMADES (Stuffed Grape Leaves)

Filling: Place the rice and water in a small saucepan. Bring to a boil. Reduce heat and simmer 7 to…

KIBBIE (Ground Meat with Bulgur, Onions and Pine Nuts)

Serve Baked Kibbie with Syrian Rice (page 40), Stuffed Grape Leaves (page 106), Tsatsiki (page 28) and a salad for…

SHEIKH EL MAHSHI (Stuffed Eggplant Boats)

The Arabic name of this dish translates to “The Sheik of Stuffed Dishes”. It offers an impressive presentation and is…

TESBINA’S FAVORITE (Ground Meat with Tomatoes and Peas)

This recipe was my mother’s quick-fix meal when she was late with dinner and had a lot of hungry children…

KOOSAMAHSHI (Stuffed Squash)

The variety of squash used in the Middle East is a very light green and is sweeter tasting than our…

KIFTA BAKED WITH TAHINI SAUCE

Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with non-stick spray. Prepare the Tahini Sauce using 2…