Arabic bread (Khubz Arabi) from Forever Beirut: Recipes and Stories from the Heart of Lebanon (page 28) by Barbara Abdeni Massaad
- all-purpose flour
- whole wheat flour
- Show all ingredients...
- Serves : 6-8
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Lentil and Swiss chard soup with lemon (Shorbet addas bi hamod); Kishk soup (Kishkiyeh); Hummus (Hummus bi tahini); Falafel; Fried vegetables (Khodra mekliyeh); Minced lamb tartare (Habra nayeh); Thick strained yogurt (Labneh); Thick strained yogurt with garlic (Labneh wa toum); Raw kibbeh (Kibbeh nayeh); Southern-style raw kibbeh (Frakeh); Grilled chicken skewers with garlic sauce (Shish taouk); Ground meat skewers with parsley and onion (Kafta); Aleppo kebab (Kebab halabi); Whole grilled chicken (Farrouj meshwi); Chicken shawarma (Shawarma djej); Beef shawarma (Shawarma lahmeh); Lamb shawarma (Shawarma lahmeh); Lentils and rice (Mujaddara); Jute mallow stew (Mloukhiyeh); Baked kafta with potatoes (Kafta bi saniyeh); Green beans in oil (Loubiyeh bi zeit); Okra in oil (Bamiyeh bi zeit)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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