Middle Eastern Stews & Kebabs: Lebanese & Saudi Flavors

0:00I'm Cory with the story. That's your Europe news today update, AI powered and always on. Yo. Let's dive into two fire recipes straight from Middle Eastern cookbooks that are blowing up kitchens right now. First up is Jad Yusef's Bezella Balame from his book Levnani. It's a hearty peas and lamb stew that serves four to five people. You brown lamb or beef chunks with onions and garlic, mix in tomatoes and a ton of fresh coriander, seasoned with salt, pepper and baharat spice. Then simmer it all with water until tender before adding the peas. This dish pulls from Lebanese roots, highlighting that fresh herb punch that makes it pop. Jad's book, priced at 28 pounds, is all about home style flavors from his Meze restaurant bives. It's simple, yet rich, perfect for coating rice or scooping with flatbread. Folks are raving about how it brings authentic street eats to the table, easy for weeknights but impressive for guests. The coriander and tomato base creates this balanced sauce that's not too thick.

1:02Just right with sides like radishes, pickles and lemon. Shifting gears to Medeha Kureshi Saudi lamb kebabs from the Red Sea cookbook serves four using lamb mints mixed with onions, garlic, spices and fat for juicy patties. Chill it, skewer into walnut-sized balls and grill over ashy charcoal for that smoky char. Here was garlic yogurt, non, parsley and nuts. These kebabs capture Saudi grilling tradition, 32 pounds for the book packed with coastal inspo. Fire up your grill this weekend and taste the Red Sea magic.