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Cheese for dessert anyone? Here's a recipe for Halawet El Jibn which translates to Sweet Cheese. Another name for this dish is Shebeshle. This is an old and traditional Lebanese dessert recipe with few ingredients and a lot of flavor! Preparing this dish is a lot of fun, you get to mix melted butter and mozzarella together and let it cool into its own mixture! Yum. This is a perfect dish for holiday parties and for anyone who has a sweet tooth! Ingredients:​ For Cheese/Cream of Wheat mixture Mozzarella Cheese - Unsalted (16 oz) Cream of wheat  (1/4 cup) Sweet butter  (1/4 stick) Rose water  (1 tablespoon) Ricotta Cheese *Optional* For Atyr:​ 1/2 a teaspoon rose water (found in most Middle Eastern stores) 2 cups of sugar 1 cup of water 1 tablespoon of lemon juice ​ Instructions: ​1. Put 2 cups of sugar in a small pot and add 1 cup of water and 1/2 teaspoon of rose water, on medium low heat, stir with wooden spoon and let it come to a boil (about 10 minutes) 2. After 10 min...

We are not sure where Smeaddieh Bil Sayniyeh (translates to cream of wheat in the pan) originated, but Eva's mother used to make this dessert often! It's customary in Lebanese culture to feed your house guests and make them feel special. This was my grandmother's go-to dessert to make when she had unexpected guests over. It's delicious and not only easy to make, but also very quick! The main ingredient is cream of wheat so it's similar to  Harissa  but not as heavy. It's also eaten with atyr, the super sweet and yummy syrup used in a lot of Lebanese desserts. Good luck! Ingredients: 1 cup of cream of wheat 4 cups of milk Ricotta cheese (optional) For Atyr (sugar syrup): 2 cups of sugar 1 cup of water Teaspoon of rose water (normally found in International/Mediterranean stores and some larger grocery stores) Teaspoon of lemon juice​​ Instructions: 1. To make your atyr: add your sugar, water, and rose water to a pot and bring to a boil 2. Let boil for 5 minutes an...

I have always had adoration for passionfruit, (aka maracuya) that is, if I see, I have to buy  and make desserts, juices, cakes, and that delicious smell is really  a wonderful fruit. My daughter brought these maracuya with her boyfriend, he is Peruvian and he knows a lot about this so he would love this cake. Anyway I really love this recipe! And everyone who does not. A hug to all  and thanks by be here.  Source:   Bake from Scratch (Edd Kimber) Ingredients 8 extra large eggs 2  1/2 cups cater sugar 2 tablespoons lemon zest 1 1/4 light oliva oil 3/4 cups plain yogurt 1/2 cup passion fruit puree (fresh or frozen) 1 3/4 cups self raising flour 1 cup ground almonds (or almonds flour) 1/3 cup fine semolina 1 1/2 teaspoons baking powder passion fruit syrup (recipe follows) Chocolate glaze (recipe follows) Method Preheat oven to 350°F  (180°C) In the bowl of a stand mixer fitted with the whisk attachment beat eggs, sugar and lemon zest at medium speed unti...

Kibbet Hummus is the meatless version of kibbeh and it's just as delicious! Kibbet Hummus translates to kibbeh with chick peas. What gives it a similar look and taste to kibbeh is the bulgur, but this meatless version requires some extra spices and is traditionally fried in olive oil or baked in a hot oven smothered in olive oil. Whether fried or baked, it is extremely flavorful, and a great kibbeh alternative for vegetarians or for those observing Lent. I love to wrap my Kibbet Hummus in pita bread and eat it as a sandwich! When making this, take some time out for preparing your chick peas, you will need at least an hour to peel them and split them in half. Eva uses canned chick peas to save time, but if you would prefer to use bagged chick peas, you will need to soak them in water overnight. Good luck! Ingredients: 2 cups of bulgur 2 cans of chick peas (or a bag rinsed overnight) 2 cups of flour 1 finely diced small/medium sized onion Salt (1 tablespoon) Pepper (1/2 Teaspoon) Whi...

Macaroon Bil Toum is traditionally known as a Lebanese afternoon snack or "asrounieh" in Arabic. It's basically pieces of dough boiled in water and then smothered in a garlic and lemon juice mix. If you love garlic, this is definitely a dish to try! It's fairly easy to make, but may take you over an hour because you will be splitting up the dough into smaller pieces before boiling it. This dish is super unique and would make a great appetizer or side dish, especially for you Lebanese foodies out there! Eva learned this recipe from her aunt in Lebanon and makes it now for a special treat. I recently tried this for the first time and was instantly hooked. The dough was so soft and chewy, and the taste of the garlic soaked into the dough was amazing! Ingredients:​ For dough: 2 cups of flour 1 cup of cold water 1 teaspoon of salt *Makes about 60-70 dough pieces ​For Lemon and Garlic juice: 8 regular size garlic cloves (or less if you would prefer a more mild garlic taste)...

Makhlouta is a delicious Lebanese soup that consists of many different kinds of beans. "Makhlouta" means "mixed" in Arabic. Traditionally, this soup is eaten during Lent in Lebanon because it has no meat. It's very filling, delicious, and it hits the spot during the cold months! You can use whatever types of beans you'd like. To make things easier, Eva just uses a bag of mixed beans. Of course, her elder Lebanese relatives had much more complicated methods to making Makhlouta. When cooking Lebanese food, Eva's motto is to keep making traditional Lebanese dishes by adding shortcuts to the recipes to keep up with her busy lifestyle. No matter what kind of beans you use or how you prepare them, this dish will turn out delicious! Ingredients: A bag of mixed beans (up tp 20 oz.) 1 diced onion Salt Pepper Olive oil Can of chick peas (skin should be peeled off of chick peas) Pita bread ​Instructions: 1. Soak your beans in water overnight OR cook them in a crock...

It's time to make your friends and family (& your sweet tooth) very happy with some delicious homemade baklava! Preparing baklava is very time-consuming and requires a little bit of patience (you will be working with many filo dough layers). We always bake baklava on the weekend because it does take over an hour to prepare and bake. Baklava has a very rich and sweet taste, and of course is high in sugar and crisco, but there is absolutely nothing wrong with indulging in this yummy treat on special occasions. Of course you can buy pre-made baklava but I know from experience that homemade baklava tastes so much better! Prep time: 50 minutes to an hour Cooking time: 45-50 minutes Ingredients: Filo Dough - 2 16 oz. packages (if you prefer less filo, you can use half a package for each section) 2 cups of Crisco (or butter) 1 32. oz bag of Walnuts 1/2 cup of Sugar 2 tablespoons Rose Water ​ Atyr (ingredients and recipe) 2 teaspoons of rose water 4 cups of sugar 2 cups of water 2 tabl...

Ingredients: 2 pounds ground beef 2 small onions (1 finely diced, and 1 cut into fours) 2 or 3 carrot sticks (peeled and cut into chunks) 3 small potatoes peeled and cut into chunks (if peeled in advance, soak them in cold water so they don’t brown) 1 eight oz. can of tomato sauce or 2 teaspoons of tomato paste Parsley (1 tablespoon dried or 1/4 cup finely chopped fresh parsley) 1 teaspoon salt 1/2 teaspoon pepper 1/3 cup bread crumbs 1 cup peas (we used frozen peas) Serves 4-6 Instructions: 1. In a mixing bowl add meat, diced onion, salt, pepper, parsley, bread crumbs and mix 2. Preheat oven to 475 and grease a baking sheet 3. Form mixture into a loaf. It can be any size you want, just make sure it’s firm and all together 4. Put in oven for 35 minutes 5. After 35 minutes, remove your loaf from the baking pan and add it to casserole dish (larger dish will allow you to have room for your veggies and juice - Eva used a 9.5 x 13.5 dish) 6. In your casserole dish, add 4 cups of water, onio...

More Lebanese sweets! Harissa, a dessert made with cream of wheat (and other yummy ingredients) is eaten with atyr, that delicious syrup made of sugar and water. Preparation is not too difficult, you will just need to mix your ingredients together and bake them! If you're craving a dessert that will truly satisfy your sweet tooth, this is the recipe for you! Prep Time: 15-20 minutes Cook Time: 50 minutes Ingredients: 2 & a 1/2 cups of cream of wheat 2 cups of plain yogurt (or you can replace yogurt with water) 1/2 cup of sugar 1/4 cup of melted butter 1 teaspoon of baking powder Sliced shaved almonds or pine nuts (optional, used for decoration) For atyr (syrup) 1/2 a teaspoon rose water (found in most Middle Eastern stores) 2 cups of sugar 1 cup of water 1 tablespoon of lemon juice Instructions: 1. Put 2 cups of sugar in a small pot and add 1 cup of water and 1/2 teaspoon of rose water, on medium low heat, stir with wooden spoon and let it come to a boil (about 10 minutes) 2. A...

Back in the day, it wasn’t as easy to head over to the bakery to buy some pre-made packaged pita bread. So, of course, it had to be made from scratch! Our kitchens today aren’t designed like they were many years ago, so pita-baking methods have changed through the years. We normally don’t make our own pita bread because we live near grocery stores and Middle Eastern stores that sell it. Not everyone is as lucky, so we wanted to post this recipe! Everyone deserves to have pita bread in their life! Traditionally, brick ovens are used to make pita bread, but unfortunately we don’t have one so we will be using a baking sheet and a regular oven. *If you have a pizza brick oven, you could use that! Ingredients: 24 ounces of dough/pizza dough (or you can make your own, we took the easy route) Flour Serving size: 24 ounces makes 8 pita rounds Items needed: Baking sheet Rolling pin Instructions: 1. Preheat oven at 550 degrees 2. Cut dough into 3 oz. balls (a little smaller than a tennis ball if...

Who doesn't love kibbeh? Kibbeh, which is ground meat (lamb or beef) and other spices/ingredients, is one of Lebanon's most popular dishes. No Lebanese feast is complete without it!  This type of kibbeh has two layers, with a meat, onion and pine nut mixture between each layer. Traditionally lamb is used but we use ground beef. Feel free to use whichever you prefer! These ingredients will make one large round pan. Remember, feel free to use more or less of the ingredients and if you find that you've made too much, kibbeh makes a great leftover dish or freeze for another time! Ingredients: 2 ½ pounds of ground beef  3 cups of bulgar (Soaked in cold water for 15 minutes in separate bowl) Salt Pepper 1 cup of diced onion 8 ounces of diced ground beef (in addition to the 2 and 1/2 pounds- this is for the hashweh-filling) 3 tablespoons of toasted pine nuts 3 tablespoons of minced onions 2 tablespoons of olive oil Instructions: For Kibbeh layers: 1. Add meat, 2 tablespoons of min...

If you are a fan of parsley you will love this recipe! Tabouli is a yummy and healthy Lebanese salad. It's extremely flavorful and for me, the best part about tabouli is the taste of the lemon juice. I absolutely love how deliciously the lemon juice blends in with the parsley and tomatoes! ​When finding your ingredients for Tabouli, be sure to get bulgar that is more coarse than fine (some supermarkets sell bulgar but it is usually fine and powdery). Fine bulgar will affect your Tabouli's appearance and taste, so be sure to find a bulgar that is coarse. You might have to take a trip to a local Middle Eastern grocery store to find the right type of bulgar. Ingredients:  3 bundles of parsley (curly or flat though Eva uses curly) 3 scallions or 1/4 of small onion  2 large tomatoes 1/2 cup of bulgar 5 tablespoons of lemon juice or 2 large lemons 5 tablespoons of olive oil Salt Pepper *Feel free to cut these ingredients in half to make less  Picture Instructions: 1. Rinse pars...

Kibbeh Nayeh (Arabic for raw kibbeh) is kibbeh flavored with different spices and served raw. Eating raw meat is popular in the Middle East and kibbeh nayeh is one of the most popular raw meat dishes in Lebanon. It is typically drizzled with olive oil and eaten with pita bread, radishes, scallions and/or cut up white onion. Personally, I think it is delicious! I also grew up eating it. I know of many friends who have tried it as adults and loved it too, so it is definitely worth trying if it's something you haven't eaten before. Be sure to prepare nayeh with the freshest meat possible - see your butcher if you have one local! You will need a food processor and only a few ingredients. Ingredients: 1 pound of beef shoulder roast (as lean as possible) *You can also use lamb meat 1/2 cup bulgar (found in most Middle Eastern grocery stores) Salt Pepper *Optional* minced onion, mint, or cumin Method 1. Add 1/2 a pound of beef chunks with a tablespoon of crushed ice into food processo...

The best thing about kefta is that you can cook it in so many delicious ways! In this recipe, kefta is cooked with potatoes, a thick tomato sauce, and served over rice. Kefta bil sayniyeh is Arabic for kefta in a pan or casserole dish, (sayniyeh meaning pan). This recipe goes well over Riz Bil Sharieh, so be sure to check out the easy recipe  here ! Ingredients: 1 pound of ground beef 3 potatoes (russet potatoes) 1 cup diced onion 1/2 cup of finely chopped parsley or dried parsley 8 oz. can of tomato sauce 1 large tomato (optional) Salt Pepper Olive oil Instructions: 1. Preheat oven to 425 2. In a bowl, add ground beef, onions, parsley, 1 teaspoon salt, and pinch of pepper and mix together well 3. Once kefta is mixed, form into golf ball sized balls and then into patties, and put onto platter (makes approximately 12 patties) 4. Peel 3 potatoes, rinse, and slice into rounds, then lightly salt ( a few dashes) 5. Add 4 tablespoons of olive oil in a large skillet and heat on medium 6. ...