Traditional Lebanese Recipes for Every Occasion

1 egg 1 Tbs Jemila Shanklish, crumbled FOR SUNNY SIDE UP:  break an egg in a hot skillet. Top immediately with the crumbled shanklish. Cover for the last minute of cooking. Eat by pinching bite-sized portions with pita or naan. OTHER STYLES: cook egg as you like and sprinkle shanklish on top as soon as

Meatless and high in protein! Traditionally served on Good Friday, this flavorful dish is a great addition to your menu on any day.   1 package Jemila Kibbee Mix 1 pound mashed potato*, thick enough to be molded 16 oz can chick peas, drained 1 cup flour 1/2 cup fresh parsley, chopped (optional)   Soak

1 pkg Jemila Bread Mix 5 oz. warm water (approx. 85-95°) 1 tbsp olive oil Rolling pin Flour for dusting Pizza stone or large oven-safe skillet   Preheat oven to 450° with pizza stone or skillet on the rack second from top. Mix Jemila Bread Mix and water until water is fully absorbed and dough

The following recipe is simply perfect if you enjoy adding your own creative flair to a superb base dish. Lentils and rice are a staple and with a bit of imagination  you can really put some” wow” in this presentation. Traditionally, you can prepare with water. However, you may want to try some different twists on this recipe.

1 pkg Jemila Stuffed Grape Leaves Mix 1 pkg Jemila Grape Vine Leaves 1/2 tsp granulated garlic, or 3 fresh cloves 1/4 cup water 2 1/2 tsp butter Juice from 1 lemon 4-quart pot Heavy dish that fits in pot 15 oz can chick peas 1 cup parsley, chopped 1 medium onion, diced 2 tbs

Ingredients: 1 pkg Jemila Stuffed Grape Leaves Mix 1 pkg Jemila Grape Vine Leaves 1/2 tsp granulated garlic, or 3 fresh cloves 1/4 cup water 2 1/2 tsp butter Juice from 1 lemon 4-quart pot Heavy dish that fits in pot 1 lb ground beef (or, 1/4 lb lamb, 3/4 lb beef)   Instructions: Soften

Zaatar is the bitter herbs eaten by the Israelites on their flight from Egypt. Zaatar is the Arabic term for thyme and the generic term for a spice blend of thyme, sumac (generally unavailable in the United States), toasted sesame seeds and salt. Zaatar is most often rolled onto Shanklish (an tangy artisan Lebanese cheese),

2 packages Jemila Grape Leave Stuffing Mix 1 15oz can of chic peas/ garbanzo beans 1 package Jemila Grape Vine Leaves 1 medium onion, chopped fine 1⁄4 cup olive oil 1⁄4 cup lemon juice 5 cloves garlic, sliced heavy dish, that fits in pot   Optional ingredients 1/2 cup frozen spinach  -OR-  1 cup fresh

12 pound Turkey 2 pounds ground lamb or beef 2 packages Jemila Grape Leaf Stuffing Mix 2 cup water 3 heaping tablespoons pine nuts Turkey should be fully defrosted and cleaned before starting. Brown the Pine Nuts in a 6 quart pot on medium high heat. Keep stirring to prevent burning. Empty the pine Nuts

Jemila’s Lebanese Stuffed Cabbage Leaves You will need: 1 package Jemila Grape Leaf Stuffing Mix 2 large heads of cabbage 1# ground beef (or 3/4 beef, 1/4 lamb) 2 1/2 tsp. butter, melted and cooled to room temp. 1/4 c lemon juice 5 cloves garlic, sliced heavy dish, that fits in pot Mix together Jemila