Ingredients:

1 lb of lean goat leg meat (no fat), frozen for 2 weeks prior

1/2 cup of fine Burghul (cracked wheat)

1 small white onion

1/3 green/bell pepper (optional, but preferred)

20 leaves green mint

10 leaves of green Marjoram (Mardakoush) (optional, but preferred)

1/2 teaspoon of 7-spices

1/2 teaspoon of Cayenne pepper

2/3 teaspoon of salt

1/2 teaspoon of ground cinnamon

egregio Intense Fruit extra virgin olive oil

Optional sides of greens, including green onions, white onions, radish, mint, pickled chilli pepper etc…

Preparation:

Freeze the meat for 2 weeks if possible, in order to age it and to help eliminating any typical raw meat contamination. When ready to prepare the dish, place the frozen meat in the fridge for 2-3 hours to thaw it half way.

When the meat is halfway thawed, place it in a food processor along with about 5 cubes of ice, 1/5 teaspoon of ground cinnamon (no more) and spin it for about 3-5 minutes until it becomes very fine. Important: stop the food processor every 1 minute or so and feel the temperature of the meat and make sure it’s not warming up otherwise its color and taste would change. If you feel that it’s warming up, add a bit more ice or 1/4 cup of icy water and spin again.

Place the Burghul in a small bowl and rinse it with cold water, then squeeze it to get rid of as much water as possible. Place it aside.

Put the green pepper, mint, marjoram, onion, salt, cayenne pepper and 7-spices in the food processor and mix them well.

Place the ground meat in a large bowl, add the wet Burghul and the spice mix, and mix it well with your hands for a few minutes to make sure that all ingredients have well infused in one another. While mixing it, you can wet your hands every now and then in bowl of icy water that has a tiny bit of ground cinnamon in it.

Serving And Presenting the Kibbeh Nayyeh:

Kibbe Nayyeh needs to be served cold, so you need to keep the dish in the fridge until serving time.

When ready, make the Kibbe mix into balls the size of a baseball and line them up along your serving dish.

Spread the kibbe on the dish with your hands or spoon, until it’s no more than 3/4 inch thick. Make some patterns on it if you wish.

Add enough egregio Intense Fruit extra virgin olive oil on it.

Serve with optional sides including: mint, radish, green peppers, green chilli peppers, hot peppers, green onions, white onions etc.

Kibbe Nayyeh can be eaten with a fork or wrapped in pita bread.

Ingredients:

2-15 ounce cans cooked small fava beans

1 tablespoon ground cumin

4 cloves garlic, mashed

1/2 cup lemon juice

1/4 cup egregio Delicate Fruit extra virgin olive oil

1 medium red onion, finely chopped

2 ripe tomatoes, diced

1 punch parsley, finely chopped

Salt and pepper to taste

Preparation:

Pour the cooked fava beans with the liquid into heavy saucepan.

Add the mashed garlic, the cumin, the salt and the pepper. Bring to a boil.

Using potato mashed, mash the fava beans partially and cook over medium heat for 10 minutes.

Add the lemon juice, the egregio Delicate Fruit extra virgin olive oil and half of the chopped vegetables. Stir, adjust the seasoning and remove from the heat.

Spoon the foul moudamas into shallow serving dish and top with the rest of the chopped vegetables.

Ingredients:

1/3 cup egregio Intense Fruit extra virgin olive oil

280 grams onion (1 large onion, diced)

45 grams garlic (crushed)

2 teaspoons baharat (Lebanese seven spice mix)

320 grams Romano beans (a.k.a. flat beans, trimmed and cut into 2-inch 

lengths)

260 grams ripe tomatoes (6 small tomatoes, chopped)

1 tablespoon tomato paste

1/2 teaspoon salt

Flat-leaf parsley

Preparation:

Add the egregio Intense Fruit extra virgin olive oil, the onions and garlic to a pan and fry over medium heat until the onions are tender and starting to brown.

Add the Baharat and fry for a few seconds to release its aroma before adding the Romano beans. Saute until the beans are a vibrant green.

Add the tomatoes, tomato paste and salt and then cover the pan with a lid. Turn down the heat to medium-low and simmer until the beans are tender, stirring occasionally (about 25 minutes).

When the beans are tender, remove the lid and turn up the heat to medium-high, allow any excess liquid to evaporate so that the sauce is nice and thick.

Garnish the Loubieh Bi Zeit with flat-leaf parsley. You can serve it warm or at room temperature with pita bread.

Ingredients:

For Hummus

4 garlic cloves

2 cups canned chickpeas, drained, liquid reserved

1-1/2 teaspoons kosher salt

1/3 cup tahini (sesame paste)

6 tablespoons freshly squeezed lemon juice (2 lemons)

2 tablespoons water or liquid from the chickpeas

8 dashes hot sauce egregio Organic extra virgin olive oil

For  bi Laham Hummus

1 batch of Hummus

1/2 lb ground grassfed lamb or beef

1/2 tsp. cumin

1/2 tsp. allspice

1 clove minced garlic

Sea salt and fresh pepper to taste

3 tbsp. pine nuts

1 tbsp. parsley, chopped

1 cup of egregio Organic extra virgin olive oil

Preparation:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube with some egregio Organic extra virgin olive oil; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Heat a pan over medium heat, add some egregio Organic extra virgin olive oil, then add meat and seasonings.  Break up your meat with a wooden spoon, and continue to brown until fat is released and meat begins to sizzle and fry in its own fat.  Remove from heat.

Spread hummus in a shallow plate, pile warm meat in the center of the hummus.

Fry pine nuts in the meat drippings or in a little butter, until golden brown.  Pour over the meat.  Garnish with parsley.