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Grilled Steak with Israeli - North African BBQ Rub by John SpottiswoodAlmost nothing tastes better on steak or lamb that is thick enough to slice than an Israeli or North African spice rub. I combined a bit of both in this rub, using the base from an Israeli Hawaij rub and adding coriander which is more commonly found in Moroccan rubs. The combination is phenomenal. You won't be disappointed! |
2 votes
10536 views
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Mafroum - Moroccan Stuffed Potatoes by Miriam KreshPotatoes stuffed delicately with meat and herbs and simmered in a rich tomato sauce. |
5 votes
13811 views
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PERSIAN KUFTEH BERENJI by Linda Tay EspositoBig balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender. The Advieh is a Persian spice mix of cinnamon, cardamom, cumin, cloves and rose petals. |
3 votes
14719 views
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Lebanese kibbeh by Easy Cook - Laka kuharicaThese delicious and simple patties are an easy version of the traditional Lebanese kibbeh. |
1 vote
2629 views
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Kefta Kebab by Farrell May PodgorsekMiddle Eastern ground beef kebab. We use naturally lean pasture-raised beef so I add olive oil to increase the moisture content and keep the patties nice and juicy. Be sure to refrigerate the meat mixture for at least two hours to firm up the meat and allow the seasonings to flavor the meat. I cooked these indoors on a cast iron… |
1 vote
2457 views
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Glazed Corned Beef by IzWhen I serve this to guests, I always get rave reviews. Serve with cooked carrots, using a small amount of the glaze. Oven fried potatoes complete this meal. |
1 vote
1953 views
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