Today’s recipe is absolutely addicting and very easy to make I love to make a bit more than I need and just freeze the dough and keep for emergency dinner nights.
Kibbeh is very famous across the Levant its basically meat and bulgur wheat dough stuffed with minced meat and pine nuts and its either formed into balls or baked in the oven or cooked with yogurt the variations are endless, which I will be making here, however I love this light and healthy vegetarian recipe and if you haven’t tried it I am telling you it is a must!!
Toward the end of the video am showing you a new way of presenting kibbeh and it looks so cute so stay tuned.
Being on a low carb diet doesn’t mean you can’t have some delicious and beautiful desserts, Pavlova is an exceptional option it is light and can be easily converted into a keto friendly cake, the important thing about making the pavlova is some steps you have to take into consideration once you got that right this will be a go to recipe that you will be making quite often, if you are curious about the name it was named Pavlova after the famous Ballerina Anna Pavlova because its light and airy just like the tutu of the ballerina.
Tahini sauce is so easy to make and very healthy no matter how you flavor it, this post is not really a recipe but rather a tip on how to make tahini without having it to curdle while whisking, this is always the most annoying part for me when I used to add lemon juice/water and then have it become all stiff and curdely (not sure this is a word) anyways a tip I learned along the way or stumbled upon while making dinner a while back and asked my mother in law this tahini didn’t curdle why did that happen? she smiled and said you always add yogurt to tahini and whisk first and then you thin it out with water or add lemon juice, I was amazed because that’s how I did tahini that night so since then that is how I make my tahini sauce.
This is very delicious with Falafel, Shawerma, on Fatteh “don’t know what fatteh? subscribe and I will show you ;), on some grilled veggies like cauliflower and on salads.
It keeps for long in the fridge so its good for meal prepping.
This is a delicious Lebanese dessert called layali lebnan which is translated to Lebanese nights, however since I am on a low carb diet and can’t have the traditional recipe which has sugar and semolina I adjusted it to a recipe that delivers on taste, texture and I would never even think of resorting back to the semolina and sugar version, everyone who tried it fell in love with it. Also think of this recipe as a white canvas where you can play with and use different pudding flavors.
In the video I doubled the quantity just so I could show you different ways of presentation, but usually the below ingredients will fit nicely in a 15″x10″ Glass Dish.
There are so many falafel recipes out there but this is the most authentic, I am giving you a secret that falafel restaurants use to get a crunchy exterior and a fully cooked and fluffy interior, watch the video for a step by step, this recipe is so easy you can make a huge batch and then freeze and use whenever needed, I divided this batch in to 2 and froze one and baked the other.
I love this baked version this is coming from a Jordanian who loves her fried falafel, but honestly the baked version is no-where near the fried, give it a try and let me know 🙂
Mujaddara, is a vegetarian friendly recipe that consists of cooked lentils with either white rice or bulgur topped with caramelized onions, it is very popular all over the Middle East and considered a staple in Arabic homes.
For the bulgur version click here , however since I started eating more of lower carb recipes and in-spite of the amazing benefits for bulgur wheat as a great source of carbs I sometimes like to use cauliflower rice which helps in weight loss and isn’t any less delicious.