KHOUDRA
STUFFED GRAPE LEAVES WITH LAMB CHOPS
BAYD
XARUUF LAHEM
ROASTED LEG OF LAMB WITH FREEKEH AND SPRING VEGETABLES
LAMB, POTATO, AND TOMATO CASSEROLE
MEAT AND BULGUR SPHERES STUFFED WITH LAMB–PINE NUT FILLING
DJEJ
YOGURT-MARINATED CHICKEN WITH QUINOA–PINE NUT PILAF
ROASTED CORNISH HENS STUFFED WITH LONG-GRAIN RICE, MEAT, AND NUTS
SHAWARMA-SPICED BAKED CHICKEN WITH LEBANESE COUSCOUS “MOGHRABIEH” AND WHITE WINE SAUCE
ARABIC RICE, MEAT, AND NUT STUFFING
SAMAK
BAKED BRANZINO WITH SPICY TARATOUR SAUCE
WE’VE FINALLY ARRIVED AT THE CENTERPIECE OF THE MEAL: THE ASHA! If you’re used to the anticipation of a dinner out, agonizing over whether you’ve ordered right, have no fear, you can’t go wrong with even one recipe in this chapter. We Lebanese love stuffed vegetables, and I’ve included five varieties here, from lamb-filled eggplant and cabbage leaves to grape leaves and our go-to kousa squash. I’ve also included a variety of my favorite egg dishes, like Bayd b Halyoun (Asparagus-Egg Scramble), and Bayd b Batenjen (Baked Eggs and Eggplant), both of which make a satisfying breakfast or main meal! Lamb is the star meat in our cuisine, so of course I present you with a selection of my favorites, including my show-stopping Xaruuf Mishwee (Roasted Leg of Lamb with Freekeh and Spring Vegetables), and a home-style Lamb, Potato, and Tomato Casserole known as Kafta b Sayniyeh. And, of course, I love to cook with organic, free-range chickens—who can resist a yogurt-marinated chicken (Djej Mishwee, or my famous Lebanese long grain and wild rice, meat, and nut-stuffed Cornish Hen (Djej Mahshi). … Can you say fabulous? Last, I’ve included another of my go-to ingredients: fabulous, flaky, fresh fish. Try two of my favorites: my grandmother’s grilled fresh red snapper (Sitto’s Samak Mishwee), and Siyediyeh, a fresh salmon and saffron rice stew—they’ll surely become part of your repertoire. I hope you enjoy serving these mouthwatering main meals at your table, which is always the best table in the house!