Mutabbal is a Palestinian variant of Baba Ganoush in which lemon, tahini, and yogurt flavor the roasted and smoky eggplant. This version is adapted from Palestine on a Plate and was enjoyed on Christmas Day as part of our feast. I reduced the salt and other flavorings quite a bit from the original. 2 large Read More …
Pitas are more about the technique than about the recipe, although a wet dough is necessary. This dough is a variation of Pitas, which in turn was a variation of the dough in Pizza for Many or For One This version of pita was made with a keto flour and a local specialty flour Read More …
The Richmond Times-Dispatch recently had some articles about the opening of Memi’s Egyptian restaurant. The articles mentioned that one of the available dishes was macarona bechamel “a comfort food made from pasta and a meat sauce baked with creamy béchamel”. I came across The Egyptian Cook on the internet who had a recipe for this Read More …
I spotted several recipes in which people were riffing on Claudia Rosen’s recipe for fish baked in a tahini-lemon sauce, so I decided to try the original recipe, which is in her classic The New Book of Middle Eastern Food (which replaced my worn-out copy of her original 1972 book). We enjoyed it with home-made Read More …
I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it. This is sized for 2 servings. There is a 2-3 hour marinade, but the actual preparation is about 30 minutes. We ate it Read More …
The name of dish from Damascus is “kebab from India” because it originated years ago from an Indian family which settled in Syria. It is actually flattened lamb koftas in a tomato sauce. This version is adapted from Imad’s Syrian Kitchen. It will make 4 servings, but the photo shows a 11 x 7 inch Read More …
This popular way of eating hummus with lamb is from Damascus, and is adapted from Imad’s Syrian Kitchen. It makes 4 meze servings or 2-3 main course servings, both with khubz or pita breads. It takes about half an hour to make the topping for the hummus. The recipe calls for Baharat, a Syrian spice Read More …
This is a higher fiber variation of Khubz , the Arab equivalent of pita. This recipe makes 6 flatbreads (vs. 12 for the original Khubz recipe). They turned out well, but were not very extensible. I may next time increase the water a little. (High fiber flour is thirsty.) 142 g. high gluten flour 142 Read More …
Hummus makes a good accompaniment for savory dishes. This posting is adapted from Food &Wine. It makes 4 servings and takes about an hour. I spotted it because Carol likes cauliflower, and she liked this very much. (She thinks she might like it even more with more raisins (or currents or cut dried apricots.)) Hummus Read More …
Khubz is the Arabic cousin to pita. This version is adapted from Imad’s Syrian kitchen. It can take as little as 2 hours to make a batch, or it can take longer if the fermenting dough is put in the refrigerator for some time (which has the advantage of improving the flavor). This will make Read More …