Tabouli by Jacqui Patek

This is a quick and fresh dish that is good all year round. I love to serve it with pita chips.

Tomato Rice Pilaf by Mary Joseph

This originated as a Lebanese dish that my mom always used to make, I tweaked it a bit adding tomatoes and mint and leaving out the meat that it called for. If you're a cheese lover this would be amazing with crumbled French Feta mixed in.

Moudardara by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese Basic

Magadara Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

safiha with meet by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

safiha with meet

samaka hara by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

samaka hara

Tabouli by Joanne

There isn't a side dish that offers a fresher taste than tabouli. The lemon, the parsley...they clean your mouth with garden fresh flavors. Healthy, filling and such a reward to have next to your favorite entree.

Sambusak dough by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sambusak dough

mougrabieh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

mougrabieh

Arab Flatbread (Manakeesh) for Pizza and More by myra byanka

I happened upon this recipe from "The Arab Table," and by accident discovered it makes a terrific, super-thin pizza dough, but only make it if you like the type of dough that bakes to an almost cracker consistency. My oven only goes to 500 degrees, and I can't find my baking stone, but it turned out great, like it came from a…

KEBBAH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

KEBBAH

Kafta Salad by miansari66

This salad is very eye appealing and mouth watering to be served with Kafta Kabab

lebanees chick pea falafel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

lebanees chick pea falafel

Lebanese Spice Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese Spice Baz

houmous as it should be by David

A traditional homous recipe that captures the heart of 5.000 years of Middle Eastern culinary traditions