HERB FRITTER Most people know about zucchini fritter in Turkey and it is called "mucver' in Turkish. It is a pretty popular dish. This ve...
Barbari, crisp on the outside, light and airy on the inside is a favourite, traditional Persian flat bread. It is a popular bread for breakfast in Iran, and is served with any number of accompaniments like cheese, fruit, cream and nuts.
Madeleines inspired by the flavors of Persian love cake, with cardamom, rose, almond, and pistachio.
Did you know, though, that tahini can be used in halawa? Also known as halva, halawa is a popular and special dessert in the Arab world.
Madeleines inspired by the flavors of Persian love cake, with cardamom, rose, almond, and pistachio.
Bake 35-40 minutes at 350 F center rack yield: Twenty 2 x 2 inch pastries
In this Iranian recipe from Orly Elyashar, rice and barberries are carefully wrapped in slices of eggplant.
One of the things that I can’t seem to get used to in this whole expat experience is this endless summer! Even after 18 months in the country, I can’t wrap my brain around the idea that…
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
This is a fabulous recipe from Azarbaijan, the north western region of Iran, and it somehow found its way into our home. آش ماست Ash-e mast is a warm and cozy soup perfect for chilly winter days or even hot summer days. This healthy soup is filled with rice, chickpeas, a mix of fresh herbs, yogurt and small meatballs, topped with sauteed onion/garlic and mint. The addition of yogurt during cooking gives a pleasant sour taste to the soup and a creamy rich texture. Yogurt has a special place in Iranian cooking, there's usually a bowl of our popular yogurt side-dish (mast-o-khiar) or just plain yogurt served along with lunch and dinner. I am a big fan of all soups, light or hearty, and they are healthy and relatively easy to make. In Persian cooking the main herbs for any kind of ash usually consists of one or more of the following: flat-leaf parsley, cilantro, dill, chives/leeks/scallion (tareh), spinach and beetroot leaves (barg-e choghondar). I think any combination of these herbs with any kind of beans, some noodles, and just a dollop of yogurt on top, makes a great soup! That was all I'd like to eat after a long day of work and train commute when I was expecting my second child some years ago. My youngest brother who still lives in Iran, told me of his recent travel to Sareyn, Azarbaijan where there are mineral water hot baths everywhere that can ease any ailment. He said his chronic foot pain had gone away after this trip! He told me about the fresh air, Sabalan honey, Lighvan cheese (feta cheese), the best milk and yogurt. Hopefully, one day I can come with my family and all of us together may travel to the region and enjoy the beautiful nature. Ash-e Mast - Hearty Persian Yogurt Soup Ingredients: Serves 6 1/2 cup rice, rinse 1/2 cup chickpeas, rinse, soak in water overnight, drain and rinse before cooking. You may substitute yellow split peas (lapeh) 1 cup plain yogurt at room temperature 1/2 cup dill, washed, chopped 1/2 cup scallion (green parts), washed, chopped 1/2 cup cilantro, washed, chopped 1/3 cup mint, washed, chopped 1/3 cup parsley, washed, chopped 1 egg yolk 1-2 tablespoons flour Salt and pepper to taste Water For Meatballs: 1/2 pound lean ground beef 1 medium onion, minced 2-3 tablespoons butter or vegetable oil 1/2 teaspoon turmeric Salt and pepper to taste For Topping: 1 large onion, thinly sliced 4-5 garlic-cloves,chopped 2-3 tablespoons mint, fresh (chopped) or dried Vegetable oil Method: In a skillet melt butter and saute onion until golden brown. Add turmeric, stir well and continue sauteing for another 3-5 minutes on medium heat. Set aside to cool. In a bowl combine beef, onion, salt and pepper. Mix thoroughly with your hand and shape into tiny balls. Set aside. In a large soup pot place chickpeas and add 6-8 cups of water, bring to a boil on medium heat. Lower the heat and cook until chickpeas are soft and tender. Add rice and cook for another 10-15 minutes. Add more water if necessary. Gently add the meatballs into the pot and add the seasoning. Add the vegetables and stir well for a minute and cook for another 20 minutes. In a small bowl, whisk together egg yolk, 2 tablespoons of yogurt and 1-2 tablespoons of flour. Combine the egg mixture with the remaining yogurt and mix thoroughly. Add the yogurt to the soup, stir well and cook on low heat for 30-40 minutes. Taste and adjust seasoning. For the topping, heat oil in a small pan, saute onion until golden brown on medium heat, add garlic and mint, saute for another 2-3 minutes. Careful, garlic burns easily! To serve, ladle the soup into a deep serving dish and garnish with the fried onion mixture. Enjoy!
As we near the end of Ramadan, the buzz of Eid fills the air. Markets are full of people buying new cloths, decorations and sweets. Mosques are full of worshipers trying to make the best out of the…
This Turkish Middle Eastern semolina cake dessert gets its flavor from fresh lemon juice and zest. An easy sponge cake that bakes up quickly and absorbs a delightful lemony sugar syrup. Make your Turkish delight fancy with a star pattern and almond slivers.
Eggless Arabic cake with semolina and coconut
Turks do wonderful things with sugar. And not just because they have a sweet tooth. Sweetness actually has spiritual importance going back way before the
This baked baklava cheesecake has the traditional ingredients of a baklava formed into a cheesecake with a crunchy phyllo and a sweet syrup drizzled on top!
You must have already tried this Turkish Delight and fell in love instantly in its rich taste. Also, you probably thought it is something you couldn't prepare by yourself because it seems like a complicated dish. You are wrong - baklava is made out of layers of phyllo pastry and…
Are you going vegan, but can't quit Persian flavors? We got you covered with this list of 6 vegan Persian recipes for you to try!
Ingredients: 1 box Knafeh dough (500grams) 1 cup ghee butter or Samneh melted For the Asht filling: 1 1/2 cup whole milk 1/2 cup whipping heavy cream 1/2 cup sugar 4 tbs corn starch 1 tbs orange bl…
Crunchy phyllo pastry stuffed with an orange blossom water fragranced almond filling which is then drenched in sugar syrup. This sweet dish reminds me so much of the Moroccan biscuits which I think are called Ghoribas. I had completely forgotten about those. I remember my sister used to get these delicious Moroccan biscuitsRead more
Saffron & Pistachio Biscuits Recipe – The Artisan Food Trail – Sweet and perfumed they are an ideal accompaniment to a good strong cup of coffee.
Pistachio halva is a decadent and rich no-bake Middle Eastern dessert made with tahini sesame paste, pistachios, and powdered sugar.
Turkish Cheese Pide is made of a blend of creamy cheeses, aromatic Turkish herbs, and a perfectly crisp crust. This recipe is an experience that you shouldn't miss out on!
A delicious Lebanese semolina pudding, Layali Lubnan translates to "Lebanese Nights" and is a very famous Lebanese dessert with a layer of semolina, cream, and rose water and orange blossom water scented syrup. I love this!
We love desserts! And if it is Arabic sweets, we love them even more. I just cant get enough of Arabic sweets, so i am always in search for recipes. You all must be aware of my love for it. I have posted quite a few arabic sweets recipe already, some of them are ArabicRead more
Fatayer is a baked savory pie that is popular in Mediterranean and Middle Eastern cuisines.
If you’re like me and you grew up in the Levant in the early 80s, the pictures in this post are sure to bring back fond memories of your childhood. If you didn’t, I guess you must be qu…
Recently I have been doing a lot of research on Greek cuisine. Saved quite a lot of Greek food recipes already. Now, all of those will have to go through lots of trials and tests and I’ll bring in front of you all the best recipes. One such successful recipe was that of EKMEK KATAIF. Read more
This cool, sweet, and subtly flavored snack originated in Turkey.
A versatile Middle Eastern-style flatbread that you can serve with lunch or dinner. Mix the dough in your bread machine or stand mixer.
Znoud-el-Sit is a Lebanese dessert, made by rolling thick cream inside white bread, deep frying and then dipping these crispy rolls in a fragrant sugar syrup. Perfect dessert to have during Iftar. Hello everybody! Ramadan is just around the corner and Muslims around the world is getting ready for this blessed month. ForRead more
Oh and did I mention the flavour and texture? Goodness, it was heavenly. The figs, the rosewater and the custard are divine together but the bread had the most divine light butter soaked caramelised crunch at the top and the bottom was eggy but never soggy. Absolutely heaven in a mouthful. Or ten mouthfuls as you may have it.
Bake 35-40 minutes at 350 F center rack yield: Twenty 2 x 2 inch pastries
