Make and share this Fish Balls in Tomato-Basil Sauce recipe from Food.com.
Author: Sephardi Kitchen
Make and share this Suzanne's Ghormeh Sabzi recipe from Food.com.
Author: Bijanos
Make and share this Pistacho and Dried Fruit Haroseth recipe from Food.com.
Author: Wendys Kitchen
Tahini, ground sesame seed paste, is a major player in Middle Eastern flavors (it's what gives hummus its nutty taste). Serve with toasted pita triangles, carrots, celery and sweet pepper sticks.
Author: Olha7397
Simple and versatile. I use it in dips, tzatziki, potato salads and marinades. It comes from Northern Iran, where it's mixed with yogurt or it's used to make doogh- a yogurt drink. Don' t know the exact...
Author: littlemafia
The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon & nutmeg. I came up with this recipe because...
Author: Rita1652
Unable to find sumac, I found some websites that recommend substituting lemon zest. This is what I decided on after loking at many recipes.
Author: Elmotoo
Make and share this Moroccan Peanut Couscous With Peas recipe from Food.com.
Author: Virginia Cherry Blo
Great way to use up all the summer zucchini. Posted for Zaar World Tour. Source is a Moosewood cookbook.
Author: MsBindy
Posted for Visit Egypt / NAME forum May 2012. For the fish, use any white sea fish that is not too flaky.
Author: Mia in Germany
These deviled eggs are very sophisticated, with zingy flavors that go well with contemporary food. One of the most addictive deviled eggs you'll ever taste! The secret ingredient is honey. Great for picnics,...
Author: BecR2400
Although I have not made this yet, I LOVE falafels! I used to have them all the time from a little food stand while in college. One reviewer on the other site, said she thought 20 minutes on each side...
Author: Scoutie
Make and share this Kashk O' Badenjam (or Kashk-e Baadenjaam) recipe from Food.com.
Author: Dannygirl
Lentils, black eyed peas and fine noodles make up this soup. Meatballs are dropped into simmering soup and garnished with mint, pepper and cinnamon. Ashe is the Persian word for soup and a cook is an Ash-Paz...
Author: Olha7397
Make and share this Aash-E Sholeh-Ghalamkar recipe from Food.com.
Author: daan6822
This incredible homemade spice blend is versatile and flavorful, accentuating many dishes! VIDEO https://youtu.be/a5ELmTnUmZQ
Author: CLUBFOODY
This appetizer can be made under the broiler or grilled. It can be called a salad, a spread, or a even a dip. Serve with challah, good quality flat bread, or rice. It is best served hot or warm.
Author: threeovens
Hawaiij spice is sort of like a Chinese five-spice powder, or garam masala. This is popular recipe among Israelies of Yemenite origin, many families and chefs have their own versions of this spice mix....
Author: the80srule
This is even better if you make it a day ahead. The sauce, without the fish, will keep for 3 or 4 days in the refrigerator. Recipe by Martha Rose Shulman in the NYTimes (Dec. 2, 2013), inspired by Ottolenghi's...
Author: zeldaz51
A simple yet satisfying vegan soup with a bit of middle eastern accent. I used pre-prepared curry powder (for the sake of simplicity), but a custom curry blend would be great.
Author: Steven Michael
This is my favorite barley soup. I prefer to make it with oats, but it can be done with barley as well, just it takes longer to cook it. According to your taste, add more or less of anything. This is the...
Author: littlemafia
Make and share this Muhammara (Spicy Walnut, Red Pepper Dip) recipe from Food.com.
Author: English_Rose
Ready, Set, Cook! Hidden Valley Contest Entry. I created this recipe a few years ago for my family and we loved it. I was excited to see that there was a contest that actually required the very ingredients...
Author: Jellybean
Make and share this Chatni Gashneez (coriander Chutney) recipe from Food.com.
Author: Laura Rymel
Make and share this Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) recipe from Food.com.
Author: Stacia_
This recipe was requested by a reader from Australian Gourmet Traveller. This is a wonderful flavour. It can be made with vegetables only for a vegetarian version. Remove seeds from chillis if you dont...
Author: Wendys Kitchen
The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon & nutmeg. I came up with this recipe because...
Author: Rita1652
This is adapted from 'The Arab Table' - May S. Bsisu. In the book, it is also subtitled as kabsa, but I wouldn't call it kabsa! This recipe looks daunting, but it really is pretty easy. Use whatever vegetables...
Author: umisa
Make and share this Lebanese Meat Tarts recipe from Food.com.
Author: hotdishmama
A delicious Middle-Eastern dip, if you don't have any plain yoghurt you can use sour cream, it works just as well. Serve with grilled Pita bread chips.
Author: chefsmall
A simple, fun and flavorful pasta dish from Monday to Friday Pasta by Michele Urvater. As written, this is not a particularly "saucy" recipe, so if you like more sauce, I would recommend increasing the...
Author: pattikay in L.A.
This is my favourite Iranian dish. It takes a long time to cook it, but it sure is worth is! I found this recipe on Anvari, but adapted it slightly on how my mum cooks it.You can also cook the chicken...
Author: Anselma
This recipe is by Jeff Smith published in his book "Frugal Gourmet-Our Immigrant Ancestors". Hope your enjoy! ***# of servings is a guess.
Author: Queen Dana
This is one of my husband's favorites and I believe, it originates in Northern Iran. You might like it but if you don't like dill , than you might hate it!
Author: littlemafia
From some of you here I understand this is the only way to have coffee. I've never tried it but wish I could join you half way across the world to have a cup with you. NOTE: Please see LeggyPeggy's review....
Author: Julie Bs Hive
Shawarma is lean sliced cuts of meat, shawarma is traditioaly made of beef. But Nowadays shawarma restaurants offers other meat like chicken, goat, lamb and turkey.
Author: Spinning Grillers
Fresh homemade tahini is preferred for this recipe; or the best jarred tahini you can find. Adapted from the International Vegetarian Cookbook. Note: I added the mayonnaise;-as on its own, the mixture...
Author: COOKGIRl
My mum's creation! Since I cook in advance and put it in the freezer, I don't cook it for too long, because the sour cream looses liquid and the sauce thickens, and I want that more sauce is left for when...
Author: Anselma
Make and share this Yemen's Very Famous Zhoug! recipe from Food.com.
Author: Um Safia
Make and share this Gourmet's Sesame Onion Nan (Uyghur Flatbread) recipe from Food.com.
Author: Vicki Kaye
Make and share this Beed Mahshi - Egyptian Deviled Eggs recipe from Food.com.
Author: Mia in Germany