Julie Taboulie's Lebanese Kitchen
Episode 111 | 26m 46s | WETA Passport
Julie prepares a special spring meal with crown roasted leg of lamb infused with a bouquet of fresh herbs and slowly roasted until fork-tender called xaruff mishwee. Julie accompanies this with fire-roasted baby wheat grains infused with aromatics called freekeh, along with her steamed spring vegetables tossed in garlic and fresh-herb butter sauce called khoudra b samneh.
Aired: 06/21/22 | Expires: 04/10/25 |
Ep113 | 26m 46s | WETA Passport
Ep112 | 26m 46s | WETA Passport
Ep111 | 26m 46s | WETA Passport
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