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Kibbeh nayyeh or raw kibbeh (Arabic: كبه نيه) is a Levantine [1] [2] [3] mezze that likely originated in Aleppo, Syria. [4] It consists of minced raw lamb (or beef) mixed with fine bulgur and spices. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. Pita bread is used to scoop it.
These Lebanese meat pies (sfeehas) are a delicious Middle Eastern appetizer. Made with a crispy dough and filled with a spiced meat filling. feelgoodfoodie.net. Stuffed Cabbage Rolls.
Fatayer (Standard Arabic: فطائر, romanized: faṭāʾir; Levantine Arabic: فطاير, romanized: faṭāyir; sg. فطيرة, faṭīra) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. [1]
Lebanese meat dishes are usually made with chicken or lamb or beef, though pork is also eaten (albeit not as widely, due to Islamic dietary laws). [1] Meat was traditionally precious and usually served on the weekend. It is sometimes eaten mixed with bulgur to prolong the shelf life.
The West Scranton church welcomes all to its Lebanese-American Food Festival, which takes place Friday, Aug. 12, and Saturday, Aug. 13, from 4 to 9 p.m. and Sunday, Aug. 14, from 1 to 7 p.m. at ...
Kibbeh nayyeh is a raw dish made from a mixture of bulgur, very finely minced lamb or beef similar to steak tartare, and Levantine spices, served on a platter, frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil, and served with green onions or scallions, green hot peppers, and pita/pocket bread or ...
From savory meat-filled recipes to open-faced desserts that will satisfy your sweet tooth, check out tasty pies from around the globe. 25 pies from around the world that you'll want to try immediately
Sfiha (صفيحة)—open-faced meat pies made with ground mutton, lamb or beef; Shanklish (شنكليش)—cow's or sheep's milk cheese formed into balls, rolled in Aleppo pepper and za'atar, then aged and dried; Shawarma [6] (شاورما)—roasted meat, cooked on a revolving spit and shaved for serving in sandwiches
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