Lebanese kibbeh with healthy Afghan yogurt sauce

Here is something delicious from  Lebanon. A Lebanese kibbeh recipe that fits extremely well with the famous Afghan yogurt sauce!

Ingredients:
* 125 gram (4.4 oz.) plain CousCous
* 500 gram (17.6 oz.) Chicken Fillet – sliced in small pieces
* 1 large Onion
* 4 pieces of flat Parsley – use the leaves only
* 1 teaspoon Cinnamon
* 2 teaspoons Chili Powder
* 2 pieces of Garlic
* 5 tablespoons of Extra Virgin Olive Oil
* 50 gram (1.8 oz.) Pine-nuts
* 15 grams (0.5 oz.) of fresh Mint Leaves
* 1/2 yellow Paprika

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Nicoise salad with grilled tuna steak

Whenever you order a salad Nicoise at the French riviera you will get a salad with canned tuna. The salad Nicoise has its origins here, so actually that’s the way it was meant to be. But as the French riviera lies along the same Mediterranean shores as countries like Greece and Lebanon, where they prefer to grill there fish, I thought to take a more Mediterranean approach to this classic recipe.

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Souvlaki from the gods – Greek lamb souvlaki recipe

Taste the sun of the ancient gods with this recipe for a tasty Greek lamb souvlaki. Perfect for long and hot summer nights or to remember them in the cold winter. Simple but tasty lamb souvlaki. 

Ingredients for the lamb souvlaki:

• lamb fillet
• oregano
• fresh mint
• garlic
• olive oil
• red onion
• feta cheese
• tomatos
• yogurt
• mayonnaise
• sugar or honey

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