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WB00827_.GIF (132 bytes) BASICS

Cooked Yoghurt

WB00827_.GIF (132 bytes) SALADS


WB00827_.GIF (132 bytes) STARTERS

Hommos Balil
Batinjan Moutabal
Vine Leaves
Msakaet Bathenjan
Batata bil Kizbara
Arayes Kafta
Fattet Bathinjan
Fattet Hommos
Kibbi Nayye
Lubya bi Zayt
Kibed Makli

WB00827_.GIF (132 bytes) PASTRIES

Rakaek Jibne
Sambousik Jibne
Sambousik Lahme

WB00827_.GIF (132 bytes) PICKLES

Mixed Pickles
Lefet Pickles
Labneh Makbous

WB00827_.GIF (132 bytes) VEGETABLES

Kousa Mihshi
Koussa bil Laban
Malfouf Mehshi
Warak Inab
Yakhnet Batenjan
Yakhnet Batata
Yakhnet Sabanegh
Bamia bil Lehem
Lubya bil Lahem

WB00827_.GIF (132 bytes) CHICKEN DISHES

Djaj Mehshi
Shawarma Djaj
Jawaneh Mohamara
Shish Taouk

WB00827_.GIF (132 bytes) DISHES MEAT

Kibi Akras
Kibi Akras Mishwi
Kibi bil Sanieh
Kibi bi Laban
Kibi Arnabiye
Kharuf Mihshi
Shawarma Lahme
Kafta bil Saniyeh
Kafta Mikli
Kafta Mishwi
Dawood Basha
Shish Kabab

WB00827_.GIF (132 bytes) DISHES FISH

Samke Harra
Samak Mishwi
Arnabiyet Samak


 Akras kibbi maklieh (Fried Kibbi Balls)



1 kg (32 oz)(5 cups) fine burghul (cracked wheat)
1 kg (32oz) finely ground lean meat (ask for kibbi meat if available)
1 teaspoon salt
1 large onion
1 cup iced water or ice
teaspoon ground cinnamon
teaspoon ground allspice
6 cups vegetable oil (for deep fry)
500 g (16 oz) minced meat
2 tablespoons shortening
5 medium onions, finely chopped
1 cup fried pine nuts
teaspoon ground black pepper
a pinch of salt
a dash of ground cinnamon
a dash of ground allspice



Wash burghul under running water then soak in water for about 10 minutes. Drain then press to remove moisture as much as possible.
Mash onion in the food processor then add minced meat in batches. Remove and place aside.
Mix meat mixture with burghul, salt, allspice, and cinnamon. Process well in batches into a firm paste.
Knead mixture with wet hands into a smooth paste. Put in refrigerator for 30 minutes covered with a piece of wet texture.
Filling: Fry chopped onion with a dash of salt in shortening until transparent. Add minced meat, salt and spices to onions and fry until cooked. Mix in pine nuts. Put filling aside.
Divide paste into egg sized balls Dip your hands in cold water then roll each ball between the palms of your hands until smooth.
Make a hole in the middle with your forefinger. Work finger round in the hole until you have a shell of even thickness. Fill hole with filling mixture and close opening.
Moisten with cold water to seal well and to shape with two pointed sides. If any breaks appear in shell, close with wet fingers.
Place balls on a tray. Heat oil in a pan then fry till brown evenly and cooked.
Serve kibbi hot with salads and yoghurt.


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