Traditional Lebanese Recipes for Every Occasion

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

Roasted: Spread 1 layer of Pine Nuts on a cookie sheet. Place in an oven at 250 degrees for 12-15 minutes. Serve in a bowl like peanuts. Trail Mix: Roast Pine Nuts as above. Add to your favorite trail mix or nut mix. Mashed Potatoes: Brown Pine Nuts to a golden brown in butter, stir

  FOR THE KIBBEE: 1 package JEMILA Kibbee Mix 16 oz. canned pumpkin 1 cup flour 1 1⁄4 cups cold water all-spice or cinnamon, to taste (optional) FOR THE FILLING: 1⁄2 lb frozen spinach, thawed 1 small onion, diced 1⁄4 cup olive oil 1 oz. crushed pecans or walnuts juice from 1⁄2 lemon 1 teaspoon

1 Jemila Kibbee Mix 1 1⁄2 cup water 1 large onion 1⁄2 cup olive oil 1 small head of cabbage 1 lb spinach 1 to 2 bunches broccoli * 4 medium zucchini Soak one package of Jemila Kibbee Mix in 1 1/2 cup of water for 15 minutes and set aside. Saute one large onion