July 9, 2018


500 grams flank steak, thinly sliced

2 TBS corn starch

1/3 cup low sodium soy sauce

1 tsp minced garlic

1/2 tsp grated fresh ginger

1.5 TBS vegetable oil

1/4 cup packed dark  brown sugar

3/4 cups water

1 tsp sesame oil 

Toasted sesame seeds and chopped green onion for garnish

*You can add thinly sliced carrots and broccoli florets*


Place beef and cornstarch in a plastic bag

Shake well to coat beef

Transfer beef to a plate, remove excess cornstarch

Heat a wide pan 

Add oil and beef

Brown beef from all sides 

Mix together soy sauce, sugar, water, garlic and ginger

Add the sauce to the beef and let boil 

Turn heat to low and let them simmer for 10-15 mn

Add sesame oil

Serve next to rice or noodles

Garnish with toasted sesame seeds and chopped green onions

July 9, 2018



500 grams kibbeh nayyeh (ground beef) 

400 grams finely minced beef 

A handful of pine nuts

Spices (cinnamon, 7 spices, sweet spice بهار حلو( summac

2 big onions finely chopped 

300 grams of kammouneh (recipe follows) 

300 grams of fine bulgur 


Mix the kammouneh with the fine bulgur and put water until the water is 2-3 cm above the mix and cover fir 20-30 mn and then start kneading until a dough forms add the كبة نية and knead until they are mixed well and separate to two equal pieces 

For the filling sauté pine nuts in olive oil and the onions then the meat and spices and when its done sprinkle some summac and mix 

Bring it all together 

Spread the first half of the kibbe dough then the filling then the other piece of the kibbe dough (use water on your hands to help spread it easily) drizzle some olive oil, cut the kibbe and put a pine nut on each piece

In the oven for around 40 minutes and brown from top w sahtein

Oh i forgot i serve it with minted garlic-ed yogurt and cucmber


 **a special bulgur with some herbs, vegetables and spice mix – specialty of South Lebanon** 


1 kilogram fine wheat bulgur

A handful of parsely 

One medium onion 

Some basil leaves

A few marjoram leaves (مردكوش)

A handful of mint leaves 

Hot pepper (optional) 

Dried edible roses 

1/2  a green/red pepper- or both ( فليفلة خضراء او حمراء) 

2 tsp Kibbe spices 

1 tsp Black pepper, a pinch of cumin and salt 


Process all the of the ingredients in the food processor (without bulgur)

add the bulgur pulse a few times until well incorporated 

Use immediately or  allow to dry on a wide plate for a few hours and freeze!

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