Comments for Lebanese Recipes, Dishes and Cuisine

Comment on Lebanese Baklava by noelle

noelle — Mon, 20 Feb 2012 14:00:06 +0000

Inches!

Comment on Lebanese Knafeh by noelle

noelle — Mon, 20 Feb 2012 13:58:31 +0000

Let me know how it turns out!

Comment on Lebanese Baklava by Suzanne

Suzanne — Sun, 19 Feb 2012 22:02:36 +0000

9×13 baking dish? is that cm or inches? Sorry..☺

Comment on Lebanese Knafeh by Suzanne

Suzanne — Sun, 19 Feb 2012 21:38:09 +0000

Im going to make this for my dinner party on Friday! Thank you!

Comment on Lahm Bahjeen (mini meat pies) by Suzanne

Suzanne — Fri, 17 Feb 2012 22:35:18 +0000

Thank you for posting this recipe, I have always wanted to know how to make it!

Comment on Lebanese Makloubi with Meat by Suzanne

Suzanne — Fri, 17 Feb 2012 22:31:21 +0000

Yumm!! Keep these recipes coming!

Comment on Ma caron( Semolina Fritters) by noelle

noelle — Fri, 02 Dec 2011 00:39:27 +0000

Thanks! just updated the recipe.

Comment on Ma caron( Semolina Fritters) by Amey

Amey — Thu, 01 Dec 2011 19:51:51 +0000

Hi there. These look great. When do you add the flour and nestle cream? These ingredients weren’t mentioned in the prep instructions.

Comment on Batata Bil kizbara (potato with coriander) by noelle

noelle — Thu, 17 Nov 2011 02:30:37 +0000

Nope…that would be toooooooooooooo oily…remove or drain…then add your ingreidents…Good luck.

Comment on Shish Tawook (chicken with tawook spices) by Amey

Amey — Thu, 17 Nov 2011 01:29:28 +0000

I made this as well as the garlic sauce and it was SO GOOD! Thank you!

Comment on Batata Bil kizbara (potato with coriander) by Amey

Amey — Thu, 17 Nov 2011 01:26:44 +0000

After the potatoes are browned and removed, when you are adding the oil, garlic, coriander and salt and pepper, do you keep the 2 cups of oil used for frying the potatoes as well in the pot?

Comment on Hammer fish fillet with Herb & Citris sauce by noelle

noelle — Wed, 28 Sep 2011 03:41:59 +0000

Thank you!

Comment on Hammer fish fillet with Herb & Citris sauce by John

John — Mon, 26 Sep 2011 08:11:49 +0000

White Wine is served with all kinds of fish

Comment on Sfoof (Semolina Cake) by noelle

noelle — Tue, 20 Sep 2011 11:40:25 +0000

thanks for the heads up….its updated now…enjoy!

Comment on Sfoof (Semolina Cake) by SGM

SGM — Tue, 20 Sep 2011 07:03:43 +0000

How much turmeric? You didn’t put it in the ingredients.

Comment on Hammer fish fillet with Herb & Citris sauce by noelle

noelle — Sun, 26 Dec 2010 08:31:01 +0000

Hi Gwen, my best bit is to ask the shop where you buy your wine for what goes best with fish. Hope it works out. Happy New Year!

Comment on Hammer fish fillet with Herb & Citris sauce by Gwen Bibley

Gwen Bibley — Sat, 25 Dec 2010 11:44:59 +0000

Hi. I am serving this fish recipe tonight at our Christmas dinner, but can you tell me what kind of wine we can drink with it? Is a Chenin Blanc any good with this recipe? I believe I am a reasonable cook, but I have absolutely no idea about which wine should accompany fish. Thnx Gwen

Comment on Barazeq ( Sesame cookies) by Nawal

Nawal — Wed, 24 Nov 2010 09:11:18 +0000

Thanks Rama.

Comment on Potatoes Patties by Werner Settino

Werner Settino — Sun, 14 Nov 2010 10:31:59 +0000

Thank you so much, I love to read about other vegetarians as it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but another can't hurt!! I did manage to find a good lentil recipe here, but I'll be sure to try yours too. Thanks!

Comment on Lahm Bahjeen (mini meat pies) by Jazz

Jazz — Mon, 01 Nov 2010 19:22:08 +0000

What a nice site
Im jasmin remember
Laughing all the time
I can learn recipies from here for me and my mom
JKA

Comment on Lahm Bahjeen (mini meat pies) by noelle

noelle — Wed, 20 Oct 2010 18:49:10 +0000

Hello,

Yes the meat mixture is raw and it will be cooked while baking in oven. Enjoy!

Comment on Lahm Bahjeen (mini meat pies) by Ann

Ann — Thu, 14 Oct 2010 20:53:41 +0000

The meat goes raw into the pastry?

Comment on Baba Ghanouj (roasted eggplant puree) by noelle

noelle — Sat, 10 Apr 2010 11:54:48 +0000

JZ. Thanks for your suggestion. I will give the Cumin and yogurt a try next time I make baba ghounj. I have tried pomegranate seeds in the past and it also was a hit.

Comment on Baba Ghanouj (roasted eggplant puree) by JZ

JZ — Wed, 07 Apr 2010 00:51:55 +0000

Two things I do with this recipe:
- Add a bit of cumin
- Reduce the lemon juice a bit and add two teaspoons of yoghurt to make it smoother

Another alternative mixing technique I occasionally use is to crush the garlic into a paste and then mix all the ingredients with a fork instead of a blender. This gives a much chunkier texture.

Another great garnish is pomegranate seeds which adds a sweet/tangy taste to the dish.

Comment on Battata 7arra (Lebanese spicy potatoes) by TMANN

TMANN — Mon, 05 Apr 2010 15:55:52 +0000

What temperature would you recommend to cook these potatoes at?

Comment on Kibbi Nayeh ( raw kibbi) by Akras Labnieh Makileyea (Fried cracked wheat balls with pressed yogurt and onion stuffing. | Lebanese Recipes and Cuisine

Sat, 03 Apr 2010 00:59:25 +0000

[...] (ground cumin, salt, black pepper and red pepper flakes. Mix well and set asides while preparing Kibbeh Nayye (SEE APPTIZERS FOR RECIPE [...]

Comment on Battata 7arra (Lebanese spicy potatoes) by Zakkour

Zakkour — Wed, 17 Feb 2010 16:19:48 +0000

Can we order few of these delivered to Canada ?

Comment on Hummous with Tahini(chick pea dip) by Jessica Thomas

Jessica Thomas — Sat, 06 Feb 2010 13:37:35 +0000

So yummy! I love this recipe! But I have to double it next time as it’s not enough for 4 people Thanks Noelle!