Breaking News

Bamia (Okra Stew)


•   1 pound small okra

•   1 pound chopped stew beef

•   28 oz diced tomato

•   2 oz tomato paste

•   1 cup beef broth

•   1 head garlic (peeled and chopped)

Kibbeh bil sanieh (Kibbeh pie)


  1. 1 recipe Kibbeh dough
  2. 1 pound ground lamb or beef
  3. 1 medium onion, chopped (optional)
  4. 1/4 cup toasted pinenuts, or 1/2 cup other type of nuts like almonds or walnuts

Safiha (Mini Meat Pies)


•  1 packet puff pastry sheets, thawed

• 1 pound ground lamp or beef

•  1 small onion, finely chopped

•  3 tablespoons tahini

•  3 tablespoons pomegranate molasses

•  1/4 cup pine nuts (optional)

Maqluba (Upside down eggplant and rice)


  • 1/2 pound stew meat (or any 1-inch chops of beef, lamb or chicken)
  • 1/2 pound ground beef
  • 1pound eggplants
  • 2 cups rice
  • Frying oil
  • 1/2-1 cup assorted nuts (pine nuts, cashews, almonds, etc.)
  • Whole spices for stew meat (2 bay leaves, a couple of cloves and nutmeg). 1 tablespoon ghee or canola oil
  • Salt and pepper to taste

Sayadieh (Fish with spiced rice and caramelized onions)


•    2 pounds fish fillet (or four fillets)

•    1 fish head

•     3 big onions

•     3 sliced gloves garlic + 3 gloves of mashed garlic

•     1 teaspoon fresh ginger

•     1 teaspoon whole cumin + 1/2 teaspoon ground cumin

•      1 teaspoon whole cracked cardamom

•     1 Cinnamon stick

•     1 teaspoon whole cloves

•     1 teaspoon coriander

•      1/2 teaspoon paprika

•      6 tablespoons vegetable oil

•      2 tablespoons sauteed pine nuts (optional)

•       2 cups rice (medium grain or basmati)

•       salt and pepper to taste

Preparation Method

1.   Wash the rice and soak in warm tap water for half an hour. Then drain and set aside

2.    Slice the onions and thinly slice the garlic. Heat 3 tablespoons of oil in a pot and saute the onions until caramelized (but not burnt). Reserve 1/3 of the onions for garnishing, then add the garlic and saute for one minute.

3.     Add 3 cups of water on medium heat.

4.            In a cheese cloth, add the whole spices (ginger, cumin, cardamom, cinnamon, black pepper and cloves). Tie and dip into water with 1 teaspoon salt.

5.      Add the fish head and bring to a boil (you can replace the fish head with fish bones, a fish fillet or just use ready-made fish stock instead of water). Let the stock simmer for 15 minutes.

6.     Remove the spice pouch and fish head. The stock should have a brown color from the caramelized onions. In a blender or food processor, puree the onions and return to the stock. Some people skip this stage.

7.      Meanwhile, mix together 1/2 teaspoon ground cumin, paprika, coriander, salt and black pepper. Paste fish fillets with mashed garlic then season with spice mixture and refrigerate for 30 minutes.

8.      Add the rice to the stock and bring to a boil. While still wet, reduce the heat to very low, cover and cook for 15-20 minutes until the rice is cooked. You may need to add 1/4 cup of water half way through.

9.     Add 3 tablespoons to a frying pan. When the oil is hot, add fish fillets and fry on each side for 4 minutes. You can also grill, bake or even add the fillets to the stock to cook with the rice.

10.    To put the dish together, pile the rice in a serving platter and top with fish fillets. Garnish with caramelized onions and sauteed pine nuts.