Arabic Bread Chips
1. Cut Arab bread into 8 equal wedges. Pull apart each wedges to make 2
pieces.
2. Arrange as many pieces as you can on cookie sheet. Sprinkle with
seasonings. Bake at 40... Read More
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Arni Souvlaki (Skewered Lamb) #1
Serves: 6-8 Cooking time: 15 minutes Cut lamb into 4 cm (1 1/2 inch)
cubes and place in a glass or earthenware dish. Add remaining
ingredients to lamb, mix well to coat meat, and co... Read More
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Atjar Tumis Djamur (Mushroom Pickles)
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushrooms and shallots in a small pan (not aluminum) and
cover with a saucer and weight to ho... Read More
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BABA GHANNOUJ (Eggplant and Sesame Puree)
Place eggplant on center shelf in hot oven. Cook until soft, turning often.
Peel off skin while hot. Remove stem and end of eggplant, if firm.
Chop flesh. Put in blender or foo... Read More
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BAHARAT (Saudi Mixed Spices)
Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups.
... Read More
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Baklawa 'be'aj
----NUT FILLING----
2 Egg whites
1/2 c Caster sugar
2 c Coarsely ground walnuts
2 c Coarsely ground almonds
1 ts Rose water
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Falafel
Heat vegetable oil to 350 degrees in heavy deep skillet or deep fryer. In
processor process chick peas until smooth. Add chicken broth & bread crumbs.
Pulse to mix. Pour into a bowl. Stir... Read More
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Firnee (Almond & Cardamom Cream Pudding)
Put all but 1/2 cup milk into a heavy pan and add salt and sugar. Put on to
heat gently, stirring to dissove sugar. Blend cornflour into reserved milk
with the 1/4 cup water and po... Read More
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Forty Martyrs Meatballs
Combine the lamb with the garlic, salt to taste, pepper, mint, pine nuts
and parsley. Mix thoroughly. Form into 40 meat balls about 1 1/4 inches
in diameter. (Make it easy;divide the meat... Read More
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Good Neighbor Hummus
Put beans, tahini, lemon juice, 1/4 c. olive oil, tamari, garlic and
peppers in food processor; blend to desired smoothness. Transfer to
serving bowl.
Drizzle top ... Read More
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Gosh Feel (Elephant Ear Pastries)
*Note: Pistachio nuts should be blanched. Optionally, same amount of
finely chopped walnuts may be used intead of pistachios.
Beat eggs until frothy, beat in sugar and sal... Read More
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Guvec Or Turlu- Vegetable Casserole
There is some confusion about the name of this dish.
To the Turks, Turlu is a lamb or chicken and vegetable
casserole. Yet in other countries of the region Turlu
is prepare... Read More
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Hawayij (Spice Mix)
Pound peppercorns, caraway seeds, saffron and cardamom
seeds in a mortar, or grind in a blender.
Stir in tumeric and store spice mix in a sealed jar.
Use according ... Read More
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Hummus Bi Tahini
Combine chickpeas with their juice with baking soda & bring to a boil.
Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon jui... Read More
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Hunkar Begendi (Roasted Eggplant Puree)
First, roast the eggplants in the following fashion:
Prick each one in 3 or 4 places with the tines of a
long handled fork. Then impale them, one at a time,
on the tines ... Read More
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Kadayif (Middle Eastern Cheese Dessert)
Add the sugar, water and lemon juice to a saucepan and
bring to a boil. Reduce heat and simmer for 10
minutes, washing down any sugar crystals on sides of
pan with a brush d... Read More
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Koloketes (Pumpkin Pies)
PASTRY
4 c Plain flour
1 pn Salt
3/4 c Peanut or corn oil
1/2 c Cold water
3 ts Lemon juice
Beaten egg & milk for glaze... Read More
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Koshari
Saute onions until brown. Drain on paper towels. Put 3 cups water in a pot
with a few drops oil. Bring to a boil. Add rice and 1 teaspoon salt. After
water returns to a boil, lower h... Read More
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Kotopoulo Me Bamyes- Chicken With Okra
Cooking time: 1 1/2 hours
Cut chicken into serving pieces and wipe dry. Melt
butter in a heavy saucepan or flameproof casserole and
brown chicken on all sides. Re... Read More
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Kouloura
Dissolve yeast in warm water. Mix in remaining
ingredients except sesame seeds, using more or less
flour, as necessary, to form a workable dough.
Knead dough until... Read More
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Middle Eastern Carrot Salad
Mix all ingredients together & chill at least one hour before serving.
... Read More
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Middle Eastern Delight
Combine all ingrediants and mix in a blender. Can be
stored in a jar in the refrigerator for up to a week
or in the freezer. Makes 3 1/2 Cup. Be sure to soak
the Sirloin ... Read More
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Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
Gently fry spring onion in 1/4 cup olive oil for 2-3
minutes. Turn into a bowl and add remaining stuffing
ingredients, adding salt and pepper to taste.
Remove leav... Read More
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PAM'S MALFUF (Middle Eastern Cabbage Rolls)
Core cabbage sparingly and boil in a large pot of water over medium heat
until leaves begin to come apart. Remove leaves as they soften and separate.
When cool enough to handle, thin ou... Read More
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Salata Tahina (Tahini Salad)
Crush garlic cloves with 1/2 teaspoon salt.
Place tahini in mixing bowl and beat well. This
preliminary beating reduces the strong flavour of the
tahini.
<... Read More
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Samak Curry (Curried Fish)
Cut dried lime in half and remove seeds. Pound lime in mortar or
puree in grinder until finely ground (you will need 1 heaping
teaspoon). Set aside.
Using a skillet... Read More
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Shinina
In a large pitcher, combine yogurt with 23 oz water and salt to taste.
Thin with extra water, if needed. Serve over ice.
Per serving: 69 calories, 4 grams protein, 5 grams ... Read More
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Shish Tawook
Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add
chicken and marinate for at least 12 hours in the refrigerator. Put chicken
on skewers and cook over hot coals unti... Read More
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Spanakopita Peloponnisos
Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes
Wash spinach well and cut off any coarse stems. Chop coarsely and put into
a large pan. Cover and plac... Read More
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Spiced Meat Skillet (Timen Ajami)
Heat oil in a large skillet. Add onion. Saute until onion is tender. Add
meat. Cook until browned and crumbly. Drain off fat, if necessary. Add
allspice, curry powder, salt and pepp... Read More
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Middle Eastern 