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)
Trim lamb of excess fat and place in a large saucepan with olive oil, onion, salt, pepper and MIDDLE B…
SHISH-KABOB
If using lamb, have your butcher cut off the shank end of the leg, bone the rest of the leg,…
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…