Created by chef Dhuha from Eat Offbeat, the New York catering company that employs refugees who’ve resettled in the city, this Iraqi recipe uses potatoes and breadcrumbs to create kibbeh, a kind of ...

Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This ...

Wash and drain 1kg burgur and let rest overnight in fridge. Blend 1 red capsicum, 3 onions, 1 bunch basil, 1/2 tsp cummin, 1 tsp salt and pepper together to a paste. Add to burgul and mix through.

There are a number of variations when it comes to kibbeh, Lebanon’s national dish. This traditional baked version is a flavoursome layering of finely minced meat, burghul, onion, pine nuts and ...

Note: Adapted from Poopa Dweck’s “Aromas of Aleppo.” A meat grinder is required for this recipe. Rice flour can be found at Asian markets and well-stocked supermarkets. 1. Grind the chuck roast in a ...

1. To make the Walnut Sauce: Soak the bread in the milk and then squeeze out excess milk. In a food processor fitted with the steel blade or in a blender, blend walnut pieces, parsley, cilantro, bread ...

Kibbeh is a staple in a Middle Eastern home. The dish served in various versions - fried, baked or dipped in yogurt - all taste equally yumm. And is an ideal comfort food during Ramadan. Without much ...

Serves 4 | Preparation/cooking time: 1 hour 15 mins | Difficulty: easy | Can be frozen For the kibbeh 175g fine bulgar wheat, rinsed in three changes of water 1 medium onion, chopped 200g canned ...

Kibbeh is a traditional Lebanese recipe which combines mince and ground meat with the perfect combination of nuts and spices. This savoury dish is a Mediterranean alternate to a beef croquette and can ...