Baharat MIDDLE EASTERN BLEND

SLICED CITRUS WITH HONEY AND ROSEWATER

Peel the fruit with a sharp knife, removing the white pith. Cut into 1/4 inch slices and arrange on individual…

MEAT FATAYER

Prepare Fatayer Dough and set aside to rise. While dough is rising, mix all filling ingredients in a medium bowl.…

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…

KOOSAMAHSHI (Stuffed Squash)

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

LUBIA BI LAHAM (Green Bean and Lamb Stew)

SHISH-KABOB

If using lamb, have your butcher cut off the shank end of the leg, bone the rest of the leg,…

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CHICKEN OUZI (Chicken and Rice Platter)

This exotic and flavorful dish is served in Jordan on special occasions and to honor special guests. It makes a…

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MAQLUBA (Upside-down Eggplant and Chicken Casserole)

Maqluba is a beautiful molded chicken dish that is prepared by cooking layers of eggplant, chicken and rice. It is…

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HASHWEH (Rice Dressing with Ground Meat)

“Hashweh” is the Arabic word for “stuffing”. This is the most popular stuffing for holiday turkey and chicken. The aroma…