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…

Bulgur Pilaf by Salad Foodie

Faster and easier to cook than rice, bulgur is a grain to consider for making pilaf. High in fiber and low in fat makes this side dish a healthful choice. Easily converts to vegetarian by omitting the chicken broth. (Medium to large grind bulgur will be best for this recipe.)

iranian kabab by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

iranian kabab

Kebbe Neyyah Baz (Raw Meat) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kebbe Neyyah Baz (Raw Meat)

Kebbe120 pieces by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kebbe 120 pieces

KEBBAH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

KEBBAH

Moudardara by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese Basic

Magadara Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLY