Barbecue Easy Lamb kofta Recipe


 Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.


500g minced lamb

1 tsp ground cumin

2 tsp ground coriander

2 fat garlic cloves , crushed

1 tbsp chopped mint

oil for brushing


Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.

Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

Put the meat skewers on the grill over a medium heat for about 3-4 mins each side .

                                                                                                                            Butheina Alnounou

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Zucchini with yogurt .



  • 2 tablespoons olive oil or butter or vegetable oil
  • 1 large onion or 200g, finely chopped
  • 300g minced lean lamb meat
  • 2 garlic cloves, crushed
  • ¾ teaspoon ground black pepper
  • 1 teaspoon cinnamon
  • 1 tablespoon or 10g pine seeds, toasted
  • ¼ cup or 50g Egyptian rice
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 kg small size zucchini
  • 2 cups or 500ml water
  • 1 kg or 4 cups low fat yogurt
  • 1½ tablespoon corn flour
  • 1 teaspoon dried mint
  • 1 garlic clove, crushed (extra)


  1. Warm oil in a large non-stick pan, add and cook onions for 4-5 minutes or until golden brown.
  2. Add minced meat, garlic, black pepper, cinnamon and pine seeds. Cook over medium heat for 5-6 minutes. Stir in the rice and a MAGGI Less Salt Chicken Stock cube for 1 minute.
  3. Hollow baby zucchini and stuff them with the meat mixture. Arrange stuffed zucchini in a large saucepan.
  4. Add water and a MAGGI Less Salt Chicken Stock cube to the saucepan. Cover and simmer over low heat for 15 minutes or until zucchinis are almost cooked.
  5. Combine yogurt and corn flour in a large pot and bring them to boil under constant stirring. Simmer for 3-4 minutes.
  6. Pour the yogurt sauce over zucchini and simmer for another 5 minutes or until they are cooked. Stir in garlic and dried mint.

                                                                                                            Butheina Alnounou

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Syrian White Beans and Meat Stew Recipe

 (Cooking time : 1 hour, 30 minutes
Serves: 4 persons how
Preparation time : 25 minutes


1 cup white beans or 150 g, dried
2 tablespoons vegetable oil
2 medium onions or 300 g, chopped
300 g lamb shanks, cut into medium cubes
1 teaspoon mixed spices
4 cups water or 1 liter
2 cubes Maggi Chicken Bouillon
3 medium tomatoes or 450 g, diced
3 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped


Soak white beans in water for 12 hours. Drain and set aside.

Heat oil in a large saucepan. Cook onions and meat. Season with spices and stir for 4-5 minutes.

Add water, Maggi Chicken Bouillon cubes, white beans and tomato. Bring to boil and simmer over low heat for 1 hour or until meat and beans are cooked.

Add garlic and coriander and simmer for another 5 minutes.                           

                                                                                                                   Butheina Alnounou


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Syrian Red Lentil Soup Recipe

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min


6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped parslley
3/4 cup fresh lemon juice


1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in parsley and lemon juice before serving.

Butheina Alnounou

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Shish Barak- Meat Dumplings Yogurt Stew

Shish Barak Dough Ingredients (20 servings)

  • 5 cups of multipurpose flour
  • 1 and 1/4 teaspoon salt
  • 2 and 1/4 cups of water
  • 1/4 teaspoon yeast
  • 1/2 cup of warm water (to melt the yeast)
  • 1/8 teaspoon of sugar (to melt with yeast)

Meat Stuffing Ingredients (20 servings)

  • 1 lb of lean ground beef
  • 1 teaspoonSyrian 7-spices
  • 1/2 to 1 teaspoon of salt (to taste)
  • 2 small red onions finely chopped
  • 1/4 cup of pine nuts
  • Some Olive Oil

Shish Barak Stew Ingredients (4 servings)

  • 1 lb of Labneh,or yogurt
  • 6 cups of water
  • 2 cloves of garlic, crushed
  • 1 heaping teaspoon of dried mint powde
  • 1 lemon (juiced)
  • 1/2 teaspoon of salt (or to taste)
  • Note: If using yogurt instead of Labneh, then use 5 cups of yogurt and 1 cup of water

Meat Stuffing Preparation Method (20 mins)

  1. Sautee the onions with a bit of olive oil until they start turning pinkish (10 mins)
  2. Add the ground beef, 7-spices, salt, mix well and then sautee until the beef is cooked (10 minutes)
  3. Add the pine nuts in the last 5 minutes. The meat stuffing is now ready.

Dough Preparation Method (20 mins)

  1. Mix the dough ingredients in a food processor (or knead with hands) and let rest for a few minutes.
  2. When ready, place dough on kitchen counter that’s been dusted with flour, and flatten into a large disk the thickness of 2 dimes (1/8th of an inch).
  3. Using a bottle lid (or small cookie cutter), cut the dough into disks the size of a quarter (3/4th of an inch in diameter)
  4. Place cut dough on a plate that’s been dusted with flour
  5. Place 1/3 to 1/2 teaspoon of meat stuffing in the center of each dough piece, fold edges in and close them on the meat, then pull edges around and fold them on one another, then flatten the sides to make it all look like a “hat” or ravioli.
  6. Line up all the dumplings on a flour dusted plate
  7. If you’re making extra dumplings for future use, lay dumplings on a flour dusted tray in the freezer for a couple of hours, and then pack them in small zip log bags (about 7 – 8 oz each) and store back in freezer for a few months. Each bag (or 7 – 8 oz) of ready dumplings can make 4 servings.

Shish Barak Cooking Method 1, With Labneh: (40 minutes)

  1. Pour 6 cups of water and 1 lb of labneh in a pot, mix well until all Labneh is dissolved, then place on stove over medium-low heat and keep on stirring gently until it reaches a boil, at which time you turn the heat to low.
  2. Add 2 crushed cloves of garlic
  3. Add the dried mint powder
  4. Add 1/2 to 3/4 teaspoon of salt (to taste)
  5. Add juice from 1 freshly squeezed lemon. If you’re using goat yogurt you can skip this step.
  6. Add the Shish Barak dumplings, bring the stew to a boil again, and then stir gently on low heat for 15-20 minutes until the shish barak dumplings are cooked.
  7. Serve hot as a soup

Cooking Method 2, With Greek Yogurt: (50 minutes)

  1. Pour 5 cups of plain yogurt (Greek yogurt) and 1 cup of water in a pot and stir continuously on low heat until it reaches a boil. It is very important that heat is very low and stirring is constant otherwise the yogurt may break apart and can’t be salvaged
  2. Follow steps 2-7 above

             Preparation time: 1 hour(s)
             Cooking time: 40 minute(s)
             Number of servings (yield): 4
                                                                                                            Butheina Alnounou

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