Kabsa one of my favorite rice dishes. It is full of so much flavor and uses my favorite rice-basmati!
It is national dish for many Arabian Peninsula countries, but I first learned of it from Saudi Arabian friends.
This is my take on the recipe, after a few different tries with different pre-mixed Kabsa spice blends that I brought back from Lebanon.
Of course, there are other variations, but we’ve been enjoying it this way. Please leave your comments and feedback if you make traditional Kabsa! I would l love to hear your tips!
Continue Reading →
Recipe courtesy of Amina, Hungry Paprikas. Her website: www.hungrypaprikas.com Print Recipe Stuffed Onions ( Basal Mahshi) by Hungry Paprikas Course…
Continue Reading →
Stuffed chicken served over Freekeh with dried nuts and fruit is a delicious dish with many flavors that come together…
Continue Reading →
Recipe Courtesty of Nur Fattouh of Food_NRoll Shawarma can be made with lamb, chicken, turkey and beef. Our guest recipe here…
Continue Reading →
Sheikh el Mahshi is a dish made with eggplants stuffed with diced meat and pine nuts, cooked in a delicious…
Continue Reading →
A special pumpkin jam recipe right in time for fall! By our featured chef, Nadia Tommalieh. Nadia Tommalieh is…
Continue Reading →
Nadia Tommalieh is a food blogger who shares instructional videos of Middle Eastern cuisine and detailed bits about each of…
Continue Reading →
Recipe Courtesy of Fufu’s Kitchen Heifa of Fufu’s Kitchen (Fufu in the Kitchen) is a Palestinian-American published food blogger who…
Continue Reading →
Recipe courtesy of Farah, Farah’s Kitchen Through Farah’s Kitchen, Farah shares with her followers simple, quick & delicious home…
Continue Reading →
Recipe Courtesy of Dream_Eats Mloukhieh Lebanese style (Jew Mellow) Mloukhieh, Jew Mallow, Egyptian Spinach (Corchonus Olitorius) are names given to…
Continue Reading →