
Arayes
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt
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Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt

Fine bulgur soaks until soft

Fine bulgur soaks; lamb mince blends with bulgur, grated onion, allspice and salt to a smooth paste; small torpedoes are…

Same technique as Jordan kibbeh-nayyeh-balls (these snacks are siblings across the Levant)

A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water

A soft yeasted bread dough rises for 1 hour

The fast Saudi cousin of mandi, made when you want kabsa-deep flavour but the day doesn't have three hours in it for the meat to cook

Quzi is the Iraqi celebration dish, a whole slow-roasted lamb shoulder served on a platter of saffron rice with toasted…

The meat-filled half-moon that sits next to the cheese version on every Levantine-Arabian table

A yeasted bread dough rises for 1 hour

A simple wheat-flour-and-water dough rests for 30 minutes

The lamb filling fries with onion, allspice and a touch of cinnamon; the dough rolls thin, stamps into 4 cm rounds; each…