Recipes, stories, and news from our kitchen
15 published articles
The authentic Levantine shakryyeh: slow-simmered lamb swimming in a thick white yogurt sauce served over vermicelli rice. Includes the one technique that stops yogurt from curdling — explained clearly.
By Osman Jamal4 August 20267 min read
Syrian maqluba with lamb, fried eggplant, and roasted cauliflower: how to build the layers, the right broth-to-rice ratio, and the one confident flip technique that works every time.
By Osman Jamal4 August 20268 min read
Swapping rice for bulgur wheat in a mahshi filling gives the dish a completely different depth — a nutty, wheaten character that makes stuffed zucchini and peppers taste like an entirely new dish.
31 May 20266 min read
Meat-free mahshi: rice, herb, vegetable and legume fillings — vegetarian and fasting-friendly versions of every stuffed dish.
1 article in this category
Syrian shawarma and street wraps: meat and chicken marinades, garlic toum, soft flatbread, and Levantine falafel rolls.
1 article in this category
Hearty Syrian main dishes: mujaddara, freekeh, maqluba, stews, molokhia and Levantine rice-and-meat plates.
6 articles in this category
Everything about authentic Moroccan tagine: chicken with preserved lemon and olives, lamb with prunes, and fish tagine. Step-by-step recipes from Bait Al Mahashi for slow-cooked clay-pot dishes bursting with spice and flavor.
2 articles in this category
Everything about classic Arabic rice mains — kabsa, mandi, biryani, maqluba and majboos — with step-by-step methods and flavor secrets from the Bait Al Mahashi kitchen.
3 articles in this category
Nut-filled, syrup-soaked phyllo desserts: baklava, finger rolls, ballorieh, borma and bird's nest, with folding, cutting and baking guidance for that crisp, flaky finish.
1 article in this category
Qatayef in every form: fried walnut-filled, cream-filled asafiri with pistachio, and baked cheese versions, plus a foolproof porous batter and syrup method.
1 article in this category
Bait Al Mahashi
Bait Al Mahashi is a Ras Al Khaimah restaurant for mahashi, stuffed vine leaves, koshary, kibbeh, shawarma, falafel and Moroccan dishes, cooking since 1999. Order online for delivery or branch pickup.
