Shishbarak is a light and mild main-dish that takes hours of preparation. Mainly consists of small pieces of beef-stuffed dough cooked in yogurt sauce, flavored with fried garlic and seasoned with fresh coriander.

The recipe that I’m sharing in this post belongs to my mother’s friend Aysheh who was born and raised in Damascus, originally from Haifa and now living in Amman. She invited me to her kitchen and chose her favorite dish to share with everyone…

The post Meat Dumplings in Yogurt Sauce (Shishbarak) appeared first on Kitchen of Palestine.

Labaneh (or Labneh) is a thick and creamy spread made from fresh yogurt milk which has been strained in order to remove the whey using cotton cloth. Labaneh balls in particular are made from a thicker form of labaneh that are rolled into small balls and kept in olive oil filled jar. Thicker form of labaneh necessarily means more straining time, more produced whey, and more food longevity.

The jar of labaneh balls is an important element of Levantine cuisine and no Palestinian kitchen is complete without it. It is a sort of preserved food usually made from cows’ milk couple of times a year and it can be used and consumed for many months.

Labaneh balls are commonly served for breakfast and dinner with taboun or pita bread, olive oil and pinch of crush dried mint. In this recipe, I’ll be mixing labaneh with walnuts, hot red pepper, and garlic for rich flavor and high nutritional value.

The post Strained Yogurt Balls (Kurat Labaneh) appeared first on Kitchen of Palestine.