Maqluba is a traditional dish served throughout the Levant. It includes ground beef, rice, oil, spices and fried eggplants layered in a pot and then flipped upside down when served. Served with Laban be Khyar.
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Grape leaves stuffed with rice, onion, olive oil, tomatoes, parsley, dried mint, garlic, pomegranate molasses, lemon juice and Arabic coffee, then rolled and cooked in a tangy olive-oil based sauce. Served cold as an appetizer.
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Nour’s take on this creamy dip combines smoky, flame-grilled eggplant, olive oil, tahini, pomegranate molasses, walnuts and garlic.
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