Technique: How to roast chicken for Lebanese hushwe

Lebanese hushweh, chicken rice pilaf

We’re cooking something very special this week here on Main Street, and hopefully in your kitchen too. Hushwe is the ultimate Lebanese comfort food. A cinnamon-scented rice pilaf with beef, chicken, and nuts, hushwe packs a punch on the nutrition front. Its savory, and if you dare, buttery blend will fill you with a feeling…

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Baked Kibbeh: You say meatloaf, I say meatlove

Baked kibbeh in a glass baking dish, cut in decorative squares, Maureen Abood

Baked Kibbeh is a Lebanese tradition and a favorite way to make kibbeh. This savory dish fills the kitchen with an unforgettably delicious aroma while it’s baking. We like to eat kibbeh raw (kibbeh nayeh) the first day it’s made, then bake it in a sahnieh the next day. We aren’t the only ones making…

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Kibbeh Nayeh, the raw truth

Kibbeh Nayeh, tartare of Lebanon, is specially prepared spiced raw meat with bulgur. Try this beloved Lebanese dish and see how simple and delicious it is! I never knew I was eating raw meat. Or maybe it was just that I didn’t think that “raw” was something worth noting. I simply knew it was good,…

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How to select and prepare meat for Lebanese Kibbeh

I don’t want to give you the wrong impression. I notice that many—ok, all—of the main course dishes I’ve served up here have involved red meat. It’s not that the Lebanese can’t make a meal without including beef or lamb…Lebanese and other Middle Eastern cuisines are considered so healthy, in fact, because of our extensive…

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Lebanese Green Bean Stew (yahneh or lubieh)

Lebanese green bean stew (yahneh or lubieh) is even better on day two, so it’s a perfect make-ahead traditional Lebanese recipe. Also works great with leftover roast. Serve with Lebanese rice, the recipe is here. This post comes to us from my sister Peggy, our  Lebanese green bean stew yahnieh-maker extraordinaire… As the youngest of…

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Technique: How to caramelize meat for stews and braises

I asked my sister, the yahneh expert, about the what cut of meat she likes to use in this Lebanese green bean stew. “I use leftover prime rib, or chuck roast that’s leftover or fresh,” she said. “The best yahneh I ever made was with the prime rib leftover after Ruth’s funeral. Do you remember…

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Stuffed Koosa. Are you a Koosa?

Stuffed Koosa is a traditional dish of light green summer squash stuffed with a meat and rice mixture, cooked in deeply savory tomato broth. Can’t find koosa? That’s just fine; use zucchini or yellow squash for delicious results. Many of us at some point or another have called a small child “pumpkin.” Sweet little thing…

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Technique: How to core coosa, or summer squash

To make stuffed squash, or coosa mehshee (MEH-she), the squash has to be hollowed out. A special tool is used for this, and it’s typically called a zucchini corer. My search for a high-quality corer with the right-sized handle and sharp metal corer landed on making my own–that is, with an artisan from northern Michigan,…

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