
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

Two preparations: the bulgur-and-mince shell paste and the spiced cooked filling

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

Fine bulgur (#1 grade, the smallest) soaks for 20 minutes; squeezed dry

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

BIR lamb rogan josh is the British-Indian-Restaurant take on the classic Kashmiri lamb stew, a deep red curry that uses…

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

Dried jameed balls soak overnight then break down in water to form the cooking liquid

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

A whole chicken poaches with onion, cinnamon, cardamom and bay 45 minutes; chicken comes out, stock is strained

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

A simple yeasted bread dough rises for 1 hour; balls are divided and rolled into 9 cm rounds

A yeasted bread dough rises for 1 hour