julie taboulies lebanese kitchen

Today's show is a special celebration of Julie's favorite season of all, the spring. There is something about this time of year that puts a smile on Julie's face and a little spring in her step (ahem) and in her cooking. This full-of-life moment of breathing in the refreshing new air, absorbing the new signs of life all around her and awakening to the sudden surprises that the springtime offers inspires Julie to cook, create and celebrate this sensational season. What better way for Julie to rejoice in the stimulating surroundings than by her preparing and sharing a special spring meal with her crown roasted leg of lamb meat called xaruff mishwee infused with a bouquet of fresh herbs and slowly roasted until fork-tender makes quite the centerpiece on the spring-time table. Julie accompanies this amazing main meal with her fire-roasted baby wheat grains infused with aromatics called freekeh, a super-grain that is sweeping the nation along with her steamed spring vegetables that are tossed in a glorious garlic and fresh-herb butter sauce called khoudra b samneh. Together, these impressive platters truly set the stage and make this show a stunning spring sensation during this significant time of year when everything seems possible.

Julie is serving up her street food star supreme sandwich, shawarma. Succulent, spicy, saucy and shaved off a rotisserie spit, shawarma is one of Lebanon's and the Middle East's most famous street-food sandwiches seen throughout the international and the American street food scene. Translating to "turn" or to "rotate," shawarma lahem is thinly sliced marinated lamb meat that is roasted and lusciously layered with traditional toppings of caramelized onions and stewed tomatoes called khoudra mishwiyeh then topped with tasty and tangy tahini, a sesame seed sauce sprinkled with an array of fresh herbs. Then, this succulent sandwich is all wrapped up in warm pita bread, making this scrumptious sandwich something that you'll want to create, make and taste, time and time again. Julie is sharing some of her special tips, tricks and techniques on how to make her signature street food star sandwich right at home so that you can simply re-create her recipes in your very own kitchen and NO rotisserie spit needed. It's succulent. It's spicy. It's saucy. It's shawarma. Julie Taboulie's supreme street food star sandwich.

Julie is serving up her street food star supreme sandwich, shawarma. Succulent, spicy, saucy and shaved off a rotisserie spit, shawarma is one of Lebanon's and the Middle East's most famous street-food sandwiches seen throughout the international and the American street food scene. Translating to "turn" or to "rotate," shawarma lahem is thinly sliced marinated lamb meat that is roasted and lusciously layered with traditional toppings of caramelized onions and stewed tomatoes called khoudra mishwiyeh then topped with tasty and tangy tahini, a sesame seed sauce sprinkled with an array of fresh herbs. Then, this succulent sandwich is all wrapped up in warm pita bread, making this scrumptious sandwich something that you'll want to create, make and taste, time and time again. Julie is sharing some of her special tips, tricks and techniques on how to make her signature street food star sandwich right at home so that you can simply re-create her recipes in your very own kitchen and NO rotisserie spit needed. It's succulent. It's spicy. It's saucy. It's shawarma. Julie Taboulie's supreme street food star sandwich.

STOP! And, smell the roses with Julie's rose water signature scented sweets hailing from Lebanon and the Middle East. Everything is coming up roses on today's show as Julie brings you along with her as she strolls through beautiful and breathtaking rose garden that inspires her to come back into her Lebanese kitchen to make and bake some of the most sumptuous rose water infused sweets that her culture is so famously known for. First up is Julie's bellawriyeh meaning to "glow" this shredded phyllo dough dessert is delightfully layered with a flavorful pistachio-walnut filling. Followed by her eish al bolbol, shredded phyllo dough birds nest shaped sweets topped with pistachios then blissfully baked away until lightly golden brown. Both sweets are finished off with Julie's signature rose water syrup ater b maward, that is subtly sweet, slightly sticky and surprisingly splendid to the senses. Julie's rose water signature sweets will surely have you stopping to smell the roses and stimulate you to create her sweets for yourself right at home as she simply shows you step-by-step in true Julie Taboulie style.

Today's show is a special celebration of Julie's favorite season of all, the spring. There is something about this time of year that puts a smile on Julie's face and a little spring in her step (ahem) and in her cooking. This full-of-life moment of breathing in the refreshing new air, absorbing the new signs of life all around her and awakening to the sudden surprises that the springtime offers inspires Julie to cook, create and celebrate this sensational season. What better way for Julie to rejoice in the stimulating surroundings than by her preparing and sharing a special spring meal with her crown roasted leg of lamb meat called xaruff mishwee infused with a bouquet of fresh herbs and slowly roasted until fork-tender makes quite the centerpiece on the spring-time table. Julie accompanies this amazing main meal with her fire-roasted baby wheat grains infused with aromatics called freekeh, a super-grain that is sweeping the nation along with her steamed spring vegetables that are tossed in a glorious garlic and fresh-herb butter sauce called khoudra b samneh. Together, these impressive platters truly set the stage and make this show a stunning spring sensation during this significant time of year when everything seems possible.