Kibbeh is a popular Middle Eastern appetizer that is always present on the table at any occasion or gathering.

Kibbeh is paired with many Middle Eastern dishes, such as kibbeh yogurt soup, called ‘kibbeh bil labaniyi’ in Arabic, as well as Kishk soup. It also pairs perfectly with lentil soup or vegetable soup.

Kibbeh dough:

•   2 cups fine bulgur wheat
•   500g extra lean ground beef
•   1 small minced onion
•   1 minced sweet pepper
•   2 tbsp water
•   2 tsp salt
•   2 tsp paprika
•   1/2 tsp black pepper
•   1 tbsp kibbeh spice or (1 tsp 7 spice + 2 tsp cumin)
•   water as needed for kneading the kibbeh dough and for shaping the kibbeh

kibbeh filling:

•   500g lean ground beef
•   2 tbsp olive oil
•   1 small chopped onion
•   1 tsp salt or more to taste
•   1 tsp 7 spice
•   1/2 tsp black pepper
•   2 tbsp ghee or butter or oil
•   pine nuts or silvered almonds (optional )
•   pomegranate seeds ( optional)

1: Start by making the filling: cook the ground beef with oil, then add spices. When the meat is almost done, add chopped onion and cook for another couple of minutes. Add ghee or butter or oil mix well, then turn off the heat. If you like add pine nuts or silvered almond and pomegranate seeds.

2: Transfer the meat filling to a plate and set it aside to cool down.

3: Start making the dough: wash 2 cups of fine bulgur wheat and use a strainer to drain any excess water. Let it rest for 5 minutes.

4: In a blender or food processor, add 1 small onion, 1 small sweet red pepper, and 2 tbsp of water. Blend until it’s very smooth.

5: After 5 minutes, the bulgur will be fluffy. Add the onion and pepper mix, along with the spices, and mix everything together well.

6: Add the extra lean meat, then knead it between your hands until it’s smooth and well combined.

7: You can transfer the dough to a food processor if you prefer it extra smooth, or you can continue kneading it by hand.add cold water if the dough feels dry and continue kneading till you get soft and smooth dough.

8: Cover the dough to prevent it from drying out, then start making your kibbeh by hand or using a kibbeh maker.

9. You can deep fry the kibbeh right away or place them on a tray and freeze them to use later. Once they are frozen, take out the tray, place them in a freezer-safe bag, and store them in the freezer until you need them.

10. Deep fry the kibbeh in preheated oil on medium heat until they are golden brown.

Tips

-If the dough gets dry while making the kibbeh, just add some cold water and knead again. Add water gradually until you achieve a soft and smooth dough.

-If you don’t know how to shape kibbeh, the best way is to use a kibbeh maker. It will result in perfect, thin, smooth, and uniform sizes. Click the link below for the kibbeh maker.

https://amzn.to/49Roofb

-Search for ‘kibbeh maker’ to see exactly how to use it on my blog, and tap the link below for the video.

https://www.instagram.com/reel/C3-zwVFPcNP/?igsh=ZGM4enE5NWF4aTJv

Note

-The kibbeh can be placed in the freezer and when you need take out before 15 minutes then deep fry.

-Nuts or pomegranate seeds can be added to the filling for optional flavor, with pine nuts being the best option.

-Instead of kneading the kibbeh dough by hand, you can use a good food processor. Just follow the same steps, and you will get a soft kibbeh dough. First, crush the onion and the sweet pepper. Then, add the washed bulgur and spices, mixing until everything is combined. After that, add the meat and mix. If there’s too much dough, take some out and mix little by little until finished. Finally, transfer everything to a bowl and mix, if the dough dry add little bit of water and mix.

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Vegetable spring rolls are a popular dish made by wrapping a mixture of finely chopped vegetables such as cabbage, carrots, and other vegetables of your choice in thin pastry wrappers and then frying or baking them until crispy. They are often served with a dipping sauce like sweet chilli sauce or soy sauce.

Absolutely, vegetable spring rolls can be made ahead of time and frozen. When you need them, simply take them out a few minutes beforehand, then you can deep fry, air fry, or bake them until they’re crispy and golden brown.

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I make my vegetable spring rolls with white and red cabbage, potatoes, carrots, and peppers, but you can substitute the vegetables to your liking by adding or removing ingredients.

• 2 large shredded potatoes
• 1 large shredded carrot
• 2 cups finely shredded white cabbage
• 1/2 cup finely chopped red cabbage
• 1 small chopped sweet pepper
• 1 small diced onion
• 2 minced garlic cloves
• 1 tsp minced ginger
• 1/4 cup green onion
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp chili flakes
• 1/4 tsp hot pepper (optional for added spiciness)
• 1 package spring rolls pastry (50 sheets)
• 3 tbsp of flour mixed with 1/4 cup of cold water

1. Wash and cut all the mentioned veggies.
2. In a saucepan, heat olive oil over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes. Then add the rest of the vegetables and sauté for about 5 minutes until they soften.
3. Add soy sauce and the seasoning, then mix well.
4. Turn off the heat, add green onions, and mix.
5. Transfer the mixture to a plate and set it aside.
6. Mix water with flour to seal the spring rolls with the paste.

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7. Place a spring roll sheet on a flat surface, then add the filling inside and apply the flour paste to the end.
8. Fold both sides toward the center, then fold the top to the center and roll tightly.

9. Repeat until you finish using all the filling.
10. Place the prepared spring rolls in a ziplock bag and freeze them, or deep fry them fresh.
11. When needed, take them out of the freezer a couple of minutes beforehand, then deep fry, air fry, or bake them until crispy and golden brown.

If you plan to air fry or bake the spring rolls, remember to brush or spray them with oil before cooking.

Spring rolls can be stored in the freezer for up to 6 months

Deep fry the spring rolls at medium heat, or bake them at 500°F, or air fry them at 400°F.

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They’re made with a simple homemade dough recipe, stuffed with a mix of spinach, onion, sumac, lemon juice, olive oil, salt and pepper filling, and baked in the oven until golden and puffed.

You can use either fresh or frozen spinach. If using frozen spinach, you need to thaw and squeeze out any excess water because leaving any liquid can cause your pies to open. If using fresh, it’s best to wash and dry it before chopping.

I always use my fast dough recipe for making pies but you can use your favorite dough recipe

Dough recipe:

• 5 cups flour
• 2 cups warm water
• 1/2 cup oil
• 2 tbsp yeast
• 2 tbsp sugar
• 1 tsp salt

Spinach filling recipe:

• 300 g fresh spinach
• 1 small chopped onion
• 3 tbsp sumac
• 2 tbsp lemon juice (or squeeze half a lemon)
• 2 tbsp olive oil
• 1 tsp salt (adjust to your liking)
• 1/2 tsp black pepper

Your instructions are almost there! A couple of small adjustments:

1. Wash the spinach and dry it thoroughly, or you can use store-bought pre-washed spinach.
2. Start making the dough by mixing 2 cups of warm water with 2 cups of flour, 2 tbsp sugar, 2 tbsp yeast, and salt. Let it sit for 5 to 10 minutes until it doubles in size.
3. Add the remaining flour to the mixture along with the oil, and knead until you get a soft dough.
4. Chop the spinach and the onion, then mix them with olive oil, sumac, lemon juice, salt, and black pepper.

5. On a clean flat surface, place the dough and cut it in half.
6.Cover the other half for later use, then sprinkle flour and roll out the remaining half.

7. Use a round cutter to cut the dough into small circles; I used my 9-inch cutter roller for its speed, cutting the whole thing in seconds.
8.Fill with spinach, adding a good amount.

9. Close into a triangle shape and place on a baking tray lined with parchment paper.

10. Bake in a preheated oven at 450°F until golden in color, which typically takes about 8 to 10 minutes.

11.Take them out and brush with oil.

12. enjoy with more lemon juice

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Homemade hummus is not just delicious but also healthier to make at home. Chickpeas are the main ingredient in hummus. I use canned chickpeas, but you can soak dried chickpeas overnight, then cook until soft. It takes hours in a regular pot, but using a pressure cooker is faster. However, using canned chickpeas is also a good option.

Some people advocate removing the skins of chickpeas to make silky smooth hummus, and while it’s easy to do, it’s really not necessary unless you’re making hummus by hand.
If you’re using a blender or food processor, it makes no difference whether you leave the skins on or remove them. Most canned chickpeas have already been skinned, though. To be perfectly honest, for hummus, I prefer using canned rather than cooking dried ones because it’s so much quicker, and I don’t have to plan ahead.

Great hummus needs a decent amount of tahini – not just a tablespoon or two, but a generous quantity. That’s what makes good hummus – adding a substantial amount of tahini.

1 can chickpeas 540ml or 2 cups cooked chickpeas

1/3 cup tahini

3tbsp vegetable oil or olive oil

1/4 cup lemon juice

6 to 8 ice cubes

1 garlic clove

1 tsp salt or more for you liking

1/2 tsp paprika (optional)

Notes;

-Save some of the hummus liquid. If it’s too thick for your liking, you can add some of the liquid to make it thinner.

-I like using vegetable oil over olive oil for a lighter taste in the hummus, but if you prefer olive oil, use olive oil.

1: Drain the hummus, then add it to a blender or food processor.

2: Add tahini, lemon juice, oil, garlic, salt, paprika, and ice, then blend until smooth.

3: If the hummus is too thick, add some of the hummus liquid and blend. This step is optional and depends on how thick you like your hummus.

4: Transfer the hummus to a plate and top it with olive oil and paprika.

Note; to make a very smooth hummus you need a good blender or food processor.

I just started using the Thermomix to make hummus, and it’s done within a minute. When I use the Ninja blender or food processor, it used to take way longer and didn’t get as smooth as it does in the Thermomix.

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Musakhan rolls a Palestinian dish made with shredded chicken, sumac, caramelized onions, flatbread, and olive oil.

Musakhan rolls makes the best appetizer that you can serve in any occasion, lunch or dinner and you can use either saj bread or tortilla bread.

“Experience the delectable Musakhan Rolls, an ideal appetizer for special occasions or a delightful addition to your everyday dinner.”

chicken breast Cooked and shredded or you can use rotisserie chicken 

2 onion cut  into thin slices 

1/4 cup olive oil + 2 tbsp 

2 tbsp sumac 

1 tsp salt 

1/2 tsp black pepper 

1 tsp paprika 

Saj bread, Arabic bread or tortilla bread 

1/4 cup toasted pine-nuts (optional) my kids don’t like it inside the rolls so I add it on the outside

1. Cook the chicken, then shred it.

2. Slice the onion very thinly.

3. In a pan, add 2 tbsp of olive oil. Cook the onion until soft, then add the shredded chicken and mix.

4. Add salt, black pepper, paprika, and sumac. Mix well, then add more olive oil and mix again. Remove from heat.

5. Cut the bread into small triangles. Fill them with the chicken mixture and

6. Brush a baking tray with olive oil. Place the rolls on it one by one, ensuring they’re coated with the oil.

7. Sprinkle sumac on top, then bake at 400°F until they turn golden brown.

8. Enjoy them as is or with a garlic sauce dip!

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Vegetarian Stuffed Grape leaves is a popular Middle Eastern recipe that’s made with short grain rice and vegetables rolled in a brined grape leaves, lemony and delicious. Vegetarian stuffed grape leaves served in most Lebanese restaurants as a cold appetizer. Vegetarian Stuffed grape leaves can be served hot or cold and can be made or prepared ahead of time. There is lots of different ways of making grape leaves some with meat and some with out but all ways so delicious.

Ingredients:
2 cups short grain rice (calrose rice)
1 jar grape leaves or you can use frozen grape leave or fresh
2 large tomatoes
1 cup chopped parsley
1 large onion
3 minced garlic

Rice spices :
1/3 cup lemon juice
1/4 cup olive oil
2 tbsp pomegranate molasses
2 tsp salt
1/2 tsp black pepper
1 tsp 7 spice
1 tbsp dried mint

Liquid for cooking :
Liquid from the rice
Water enough to cover
1/4 cup olive oil
1/4 cup lemon juice
2 tbsp pomegranate molasses
1 tsp salt

For topping and bottom:
Potato slices
Carrot slices
Grape leaves to cover the top

Instructions
1: wash and soak rice for at least for 30 minutes
2: while the rice soaking chop parsley and onion and dice tomato.
3: cook the grape leaves in hot water till the color changes for around 2 minutes.

4: take out and wash with cold water or drop in cold water.
5: mix together salt, pepper, dried mint, 7 spice, lemon juice, olive oil and pomegranate molasses
6: mix rice with vegetables and all the spices we mixed

7: start placing the grape leave flat then add about i tbsp of filling to each leave close both sides then roll tight

8: add potato’s and carrot in the bottom of the pot then layer the rolled grape leaves

9: cover the top with the left over grape leaves then add the liquid that came out the rice with more water, salt, pomegranate molasses, oil and lemon juice.
10: the liquid should be the same lever as the grape leaves.
11: add something heavy on top heat resistance safe and when start bubbling lower to minimum cover and let cook for at least 2 hours.

Enjoy!
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Ingredients

Filling:

1/2 kg ground beef 1 small chopped tomato 1 small chopped onion 1 cup crushed tomato( cans) 2 tbsp pomegranate molasses 2 tbsp oil 2 tsp salt 1 tsp black pepper 1 tsp 7 spice.

For the dough I used my fast dough recipe easy soft and delicious

Ingredients 5 cups all purpose flour 2 cups warm water or warm milk 1/2 cup oil 2 tbsp yeast 2 tbsp sugar 1 tsp salt

Direction

First step: Add in a bowl warm water or warm milk, sugar, yeast, salt and 2 cups flour mix all together till combined then rest for 10 minutes, it will double the size.

Second step: After 10 minutes add oil and 3 cups of flour add slowly or all together then mix till you form a soft dough, and it’s ready to use right away Before rolling the dough let it rest for another 10 minutes it will be softer and easier to roll.

Note: if this your first time trying my fast dough it’s better to add the last cup of flour slowly, might need less or more flour depends on the flour brand.

Direction 1: chop onion and tomato then add to the meat with all the other ingredients listed above then refrigerate for couple hours before using.

2: make the dough using my fast dough recipe with milk if you like them very soft or you can make the dough with water only will be crunchy on the outside and soft in the inside.

3: put the Sfeeha filling in the strainer so all the liquid go down.

4: preheat the oven to 500f

5: roll the dough very thin then cut round shapes fill with the meat mix then close

6: broil first for 1 minute then bake at 500f for couple minutes till golden color, take out then brush with oil and place on a cooling rack.

Tip: always cook your sfiha on broil first for 1 minute protect it from opening, broil will help to seal the dough.

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Ingredients

2 pita bread cut into small cubes 1 cup cooked chick peas Toasted nuts with 1 tbsp ghee Pomegranate seeds

Chopped parsley Sauce:

3 cups yogurt 2 tbsp tahini 1 tbsp dry mint 1/2 tbsp salt or less for your liking 1 minced garlic 1/4 cup cold water

Instructions 1: cut pita bread then deep fry, airfry or bake till golden color ( if baked or air fried add oil to the bread)

2: warm 1 can of chick peas

3: mix yogurt with tahini, dried mint, salt, garlic and water ( if it’s too thick add little bit more water and if your yogurt runny don’t add water)

4: in a pan add ghee then add the kind of nuts that you like toast till golden color

5: start assembling the fattih plate by adding the crunchy bread, chickpeas, yogurt, then top it with the roasted bites some chopped parsley and pomegranate seeds.

6: the best to eat right away before breads gets soft

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