Orange Blossom Water

Shakriyeh is yogurt cooked with lamb meat, served with frikeh (roasted green wheat) and rice.

Let’s make Shakriyeh:

(more…)

Afkhad Dajaj Meshwiyeh means grilled chicken thighs, I’ll share with you the marinade which I always use for grilled chicken, I served the chicken with homemade Arabic flat bread, fattoush khudar I/fattoush khudar II, French fries, and kraim ath-thoum.

Let’s make Afkhad Dajaj Meshwiyeh:

(more…)

My mom learned this recipe from a book, unfortunately the book didn’t mention the origin of this dish. Jilantin Al-Lahem is prepared from ground meat, onion, chopped parsley, bread crumbs, nutmeg, and egg, mixed together then formed into a log then wrapped and cooked in water. I served it with sautéed potatoes, and I’ll share the recipe of the potatoes in this post.

Let’s make Jilantin Al-Lahem:

(more…)

Yalanji Al-Bathenjan is my second stuffed eggplants recipe, the differences between mehshi Al-Bathenjan and Yalanji Al-Bathenjan:

Mehshi Al-Bathenjan: stuffed with a mixture of rice and meat, served as main course.

Yalanji Al-Bathenjan: stuffed with a mixture of rice and vegetables, served as appetizer or a snack.

Let’s make Yalanji Al-Bathenjan:

(more…)

This is my second recipe for fattoush, read the first one here (Fattoush Khudar I).

Let’s make Fattoush Khudar II:

(more…)