Here’s a vegetarian version of the famous stuffed grape leaves! Lebanon is not only known for it’s kibbeh and chicken and rice, but it’s also known for having some pretty delicious vegetarian dishes. Traditionally, many Lebanese people would not eat meat on specific days mainly for religious reasons. As a

Ina Garten roasts her shrimp before displaying with a chili cocktail sauce. Recipe courtesy of Ina Garten Show: Barefoot Contessa Episode: Cocktail Hour Total:35 min Prep: 25 min Cook: 10 min Yield: 6 to 8 servings Level: Easy Ingredients For the shrimp: 2 pounds (12 to 15-count) shrimp 1 tablespoon

This twist on classic spinach artichoke dip is sure to be a winner at any holiday dinner or get-together. Rachael Ray serves it with sesame breadsticks, celery hearts and pita crisps for dipping. Recipe courtesy of Rachael Ray Show: 30 Minute Meals Episode: Casual New Year’s Eve Total:37 min Prep:

There is a wide variety of Kibbe recipes in Lebanon. It can be made by mixing bulgur with meat, or with pumpkin and even with potato like the one I made today. The bulgur is always the main ingredient of all kinds of Kibbe, it should be fine and brown

The eggplant with Tahini is a main late from our Lebanese Mezze and it is very appetizing. Ingredients 2 large eggplant 2 clove of garlic crushed 1/2 cup Tahini one lemon squeezed 1 teaspoon salt Some pomegranate seeds for decoration olive oil Preparation – Grill the eggplants til it looks

Kibbeh is one of Lebanon’s great national dishes and until the arrival of the food processor, the meat was pounded by hand in a marble or stone mortar (jorn) with a wooden pestlem(m’daqqa). Because of the time and effort involved in its preparation, kibbeh was – and still is –