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In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. [7] The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. [8]
[101] [102] [103] Some regional versions of kibbeh are a pumpkin-flavoured kebbe lakteen (popular in Beit Mery) and kebbe zghartweih which is an oven-cooked version popular in Ehden. [ 104 ] [ 105 ] Kubideh is a type of kebab served with pivaz, a relish made of minced parsley , onions , ground cumin and sumac .
Ka'ak (كعك)—a traditional Jordanian bread made mostly in a large leaf- or ring-shape and covered with sesame seeds. Karadeesh—a traditional Jordanian bread made from corn. Khubz (خبز, pita): Literally, "generic" bread, with a pocket. Shrak—a traditional Bedouin bread, popular in Jordan and the region as a whole.
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Packed with a slew of superfoods, unique flavors like pepitas, and natural honey, we know this simple recipe will quickly become a fall favorite.
Baklawa is a pastry made of thin sheets of unleavened flour dough, filled with pistachios and walnuts sweetened by honey. [8] Halawa is a block confection of sweetened sesame flour served in sliced pieces. Muhalabiyeh is a rice pudding made with milk and topped with pistachios or almonds. [8]
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Kibbeh – a Levantine dish [8] made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice). Some types of kibbeh are shaped into balls or patties, and baked, cooked in broth, or served raw. [9]