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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…
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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.…
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DOLMADES (Stuffed Grape Leaves)
Filling: Place the rice and water in a small saucepan. Bring to a boil. Reduce heat and simmer 7 to…
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KOOSAMAHSHI (Stuffed Squash)
The variety of squash used in the Middle East is a very light green and is sweeter tasting than our…
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LUBIA BI LAHAM (Green Bean and Lamb Stew)
Trim lamb of excess fat and place in a large saucepan with olive oil, onion, salt, pepper and MIDDLE B…
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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…