Comments for Lebanese Recipes, Dishes and Cuisine

Comment on Chicken with sautéed mushrooms and coconut sauce by Madina

Madina — Mon, 04 Mar 2013 20:00:52 +0000

I just made this this and my husband couldn’t get over how delicious this was. Thank you!

Comment on Khyar Bi Laban: cucumber and yogurt salad by Beverly Gardner

Beverly Gardner — Thu, 06 Dec 2012 23:28:49 +0000

First had this dish on campus at Syracuse University and now make it myself…one of the most refreshing
and delicious sensations to taste!
Thanks for sharing your method, which is, of course, perfect!

Comment on Falafel (vegetarian patti) by gaurav chauhan

gaurav chauhan — Mon, 08 Oct 2012 12:01:13 +0000

it`s really a good recipe must be try

Comment on Lebanese Knafeh by marta

marta — Sat, 15 Sep 2012 04:25:36 +0000

I love this dessert but I live in Central America, I can get french pastry dough or philo dough here. Is Kataifi something like that? And what is Akawi cheese like? I made Knafeh with mozarella and it came up like rubber. Thank you for your recipe.

Comment on Kibbet Potato (Meatless Kibbeh) by noelle

noelle — Sat, 02 Jun 2012 15:36:18 +0000

Hello Ashley, I would try it at 375 for 30-40 mintues or less if your oven is gas. just watch out for it not to get it to dark on top. good luck

Comment on Kibbet Potato (Meatless Kibbeh) by Ashley

Ashley — Sat, 02 Jun 2012 14:28:26 +0000

how long do i bake in the oven?

Comment on Lahm Bahjeen (mini meat pies) by Ashley

Ashley — Fri, 01 Jun 2012 18:56:02 +0000

they need to bake at 375 for 15-20 min

Comment on Lahm Bahjeen (mini meat pies) by Ashley

Ashley — Fri, 01 Jun 2012 18:51:21 +0000

this temperature doesnt work to get the pies golden

Comment on Sfoof (Semolina Cake) by Graham

Graham — Tue, 01 May 2012 11:13:32 +0000

Thanks for the info, this site is so easy to use. I’ve decided to try some of these Lebanese dishes even though I don’t know them. Best Wishes, Graham

Comment on Sfoof (Semolina Cake) by noelle

noelle — Mon, 30 Apr 2012 20:45:02 +0000

Hi Graham,
Nammoura, Basboosa to me are the same thing. Really depands on what conutry your from its called. So, it’s A sweet semi-soft semolina cake garnished with pistachios, almonds or coconut flakes. However, Sfoof is a cake, the Lebanese way! A thick spongy cake garnished with almonds with a unique taste.

Comment on Fatayer Bil Sabanigh(mini spinach pies) by Ashley

Ashley — Mon, 30 Apr 2012 19:38:58 +0000

yes, i have periodically scanned the internet for a recipe that sounds good there are sooooo many out there that are good and some not so good. this recipe is exactly what i have been looking for!!!! However, im confused as to the dough portion- 1 cup warm mail??? what is this “mail” is this a typo, like milk? if you could please clarify would love to try the recipe thanks so much

Comment on Sfoof (Semolina Cake) by Graham

Graham — Thu, 26 Apr 2012 15:00:53 +0000

Are you able to tell me the difference between sfoof, Basboosa and Nammoura?

Comment on Stuffed bell peppers by Eva

Eva — Tue, 24 Apr 2012 15:22:41 +0000

Could you please also post the recipe that has mint and cumin in the rice?

Thanks!!

Comment on Spicy Chicken Curry by Eva

Eva — Tue, 24 Apr 2012 15:20:11 +0000

Lebanese cuisine rocks!!

It’s so fragrant and tastfull!!

More people need to know about it, in my opinion it is one of the best food in the world. Let’s spread the word

Comment on Lebanese Knafeh by noelle

noelle — Tue, 03 Apr 2012 21:35:14 +0000

That’great. Thanks.

Comment on Fatayer Bil Sabanigh(mini spinach pies) by Suzanne

Suzanne — Tue, 03 Apr 2012 07:33:11 +0000

The “ajeen” is to die for! So soft, just like a professional bakery!

Comment on Sayadieh ( Rice and Fish) by Suzanne

Suzanne — Tue, 03 Apr 2012 07:31:20 +0000

Yumm! Just they way mum makes it.

Comment on Lebanese Knafeh by Suzanne

Suzanne — Tue, 03 Apr 2012 07:29:39 +0000

Turned out Perfect! Keep the great recipes coming! xo

Comment on Lebanese garlic “Toum” spread by noelle

noelle — Wed, 07 Mar 2012 02:19:24 +0000

Yes, Use the boiled egg whites only! Enjoy.

Comment on Lebanese garlic “Toum” spread by Enzo

Enzo — Tue, 06 Mar 2012 15:31:04 +0000

In the “Toum” recipe, you have “…2 egg whites only boiled”
What does that mean? Are you using the white part of the egg after it is hard boiled?
Thank you

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!