A kebab bar allows your guests to choose their own meats and veggies for their kebabs. After assembling them, they hand them off to the chef (you) to be grilled! Here's how to make a kebab bar at home!

In my last blog I showed you how you can make your own tahini. Now I'm going to tell you what you can do with it. Hummus is likely the most popular Middle Eastern food that uses tahini, but there are so many other recipes that use tahini as well.

From fish, to veggies, to beef - tahini pairs perfect with it all. If you make your own tahini and are looking for ways to use it, besides in hummus, check out my favorite recipes that use tahini as an ingredient.

If you have been looking for koosa seeds and can't find them anywhere, don't fret. You can find them online. About Middle Eastern Food reader, Liz George, found some seeds at one online retailer and I found the seeds at another. For those of you who are unfamiliar with koosa, you should know that koosa is squash. In the Middle East, especially in Lebanon, a very delicious type of squash is grown and you cannot find it in the U.S. But, for those who want to try their hand at growing them in your garden, here is where to find koosa seeds.

I have to admit - I'm not really a fruit person. I like fruit, but if I'm looking for something sweet, or a quick snack, you'll rarely see me grab an apple or banana. Fruit salad, on the other hand, is something I can deal with. I even find myself craving it at times. Maybe it's the way the flavors compliment each other, or the way I can choose which type of fruit I want to eat at a time. In any case, fruit salad is a good thing. But....it can be an even better thing.

That's where khoshaf comes in. Khoshaf is a dried fruit salad that is soaked in sugar overnight. Actually, the longer it sits, the better it tastes. Usually two days is prime eating time for this delicious bowl of sweetness. Made up of dried figs, raisins, and apricots with some walnuts, pine nuts, and slivered almonds thrown in - it just doesn't get better than this! There's no hard part to this recipe, except waiting to eat it!