Lunch Recipes (Most Popular)
Delicioso Souffle, para almuerzos o cenas. se puede servir individual o en una sola porcion.
Yummy and healthy too! Can be served over rice or noodles. To keep the carbs low, eat as it is. Satisfying!
Kibbe Background
Kibbe refers to a variety of “meat balls” from the Middle East that are prepared with ground meat, cracked wheat and spices and that are either fried, baked, stewed, BBQ’d or, ehemm, eaten raw (be careful). There are probably as many different ways of preparing and cooking Kibbe as there are ways to spell it: Kibbe, Kibbeh, Kibbi, Kubbeh, Kebbeh etc…and let’s not forget the vegetarian Kibbe varieties as well which are made from chickpeas or squash. Lebanese villages boast dozens of different Kibbe recipes and our guest of honor here is the “Lebanese Kibbe Mishwiyyeh” aka “Kibbe E’rass” which is stuffed and grilled Kibbe.
The Lemon Lentils Soup is a rich mixture of leafy greens, lentils and other vegetables which make it one of the richest soups in iron, vitamins A, C and fiber in addition to a barrage of other nutrients. Here is how to prepare it, we hope you enjoy it and please let us know how it turns out.
Shawarma is a popular meat sandwich that you can get at Middle Eastern restaurants. It consists of roasted beef, lamb, or a mixture of both with some tahini or garlic sauce, in addition to pickles and greens all wrapped in a pita bread. Shawarma may get confused sometimes with the Greek Gyro and even though both of them taste delicious, there is a major difference in the spices used. In addition Gyro is made of ground meat (beef + lamb or just lamb) where as Shawarma is made of meat chunks. Shawarma is thought to have originated in Turkey and later adopted and spread all over the Middle East, so no wonder the Greeks had their Gyro version too…
The best method to cook Shawarma is the traditional way where the chunks of meat are stuffed on a large skewer and cooked slowly against a vertical gas roaster. Most often chunks of lamb or beef fat are put on top of the skewer so that they drip and flavor the meat as it cooks. Restaurant Shawarma isn’t your healthiest meal ever, but it’s so worth it once in a while! Since most of us don’t have that vertical gas roaster at home, this recipe of Shawarma brings you a flavor that is very close to that you get at restaurants if cooked the right way.
“Marshoosheh” is an easy to make and tasty vegetarian Lebanese dish from the mountains. The Arabic word “Marshoosheh”, pronounced as Mar-Shoo-Sheh translates to “sprinkled” in English, perhaps in reference to the cracked wheat that looks sprinkled over the cabbage Sautee. Here is how you prepare it:
Lebanese grilled chicken is a garlicky gourmet dish that tends to be our “Sunday special” at home. The recipe is quite easy to make and the secret is in the marinade, and is rather simple.
I’ve been to many “garlic lovers” restaurants including the “Stinking Rose” in San Francisco. I savored many ethnic garlicky dishes at friends’ homes. However, so far I’ve never come across any dish with a richer and more intense garlic flavor than the Lebanese Home-Made Noodles and Potatoes With Garlic, aka, “Macaron bi Toom.” This is a traditional “villager” dish from the mountains of Lebanon that city dwellers tend to shy away from. I tell you though to heck with shyness, bring on the garlic man!!
Background: “Samke Harra” translated from Arabic into Hot or Spicy Fish is a popular specialty dish of the port city of Tripoli El-Mina, Lebanon. One specific restaurant I recall from childhood is “Abou Fadi” which carries the name of its old late owner who himself was a fisherman. Abou Fadi made the best Samke Harra sandwiches hands down at least back in the day, because he always used fresh fish! Today his place is called “Malak El Samkeh Harrah” which means the King of Spicy Fish and I heard that it’s run by his children. Fortunately we found this random youtube video about the restaurant for the curious…
Samke Harra is made of baked fish, a spicy tahini sauce and other spices and ingredients and can be eaten as a sandwich, or served in plates. It makes for a nice dinner if you have people over. Mom used to make it on special occasions when we had people over for dinner so it was a treat for us… We’ve tried eating Samkeh Harrah out in different places in Lebanon and outside of the country, and to be honest the best recipe ever was that of the people of Tripoli El-Mina so this is the one we’re going to feature today.
Hearty, Filling, & You don't need many ingredients.
Great to alter for vegetarians as well.
Would be great with meat substitute, tofu, or many different kinds of beans.
When grilling salmon, prepare enough to have another meal. This salad uses leftover grilled salmon to make a filling lunch.
