Originating in Turkey, grilled adana kebabs are made of ground lamb that is seasoned with cumin, tangy sumac, and spicy red pepper flakes.

Over the years, I have been attracted to many things in the middle east. When I first came here, I never dreamt of liking anything here. A heart tortured with homesickness, it always longed for the greenness of home and hated everything about this dusty desserty land. It was strange and uninteresting to me. I thought the dust storms and gruelling cold would make me sick and sometimes it did. But slowly, very slowly I began to get adapted to everything and surprised myself as I began to fall in love with the things here. I began to see life here with a new perspective. Right from the people's way of greeting to their enchanting cuisine.. everything shouted warmth. Over the years, I have watched the middle east people greet each other with as much warmth as I haven't seen any where else in the world. The way they hug each other and kiss each other generously on the cheeks was fascinating to me when I first watched them. Though I know that people in the middle east are known for their tempers, how they are able to hug each other in a graceful embrace and plant a number of kisses on each others cheeks, at the end of the day is quiet interesting. Whatever it is, it takes a bit of forgiveness and love to embrace another person with such warmth. And that is the first thing I fell in love with, here...'the people's way of greeting each other' The second thing I fell in love with is the middle eastern cuisine. Right from perfectly baked chicken to beautiful baklavas, everything middle eastern shouted warmth. And I have lost count of the number of baklavas I have chewed down my throat in the last six years. This is a biscuit from the middle east I tried sometime back and is perfect for this cold weather with a hot steaming cup of tea. It is called Kleja in arabic and is locally available in supermarkets and confectioneries. But baking it at home gave it a bit more realistic essence and what more? real warmth. Try this for the holiday baking ventures. It sure wouldn't let you down. Kleja / Cardamom Biscuit Recipe: 3 cups whole wheat flour 3/4 cup sugar 1/2 cup veg.oil 1/4 cup low fat milk 1 egg, beaten 1 tbsp baking powder 2 tsp ground cardamom 1/4 tsp salt Egg+ 2 tbsp milk (for egg wash) Method: Combine sugar and milk in a small pan and stir over medium heat without boiling, until sugar dissolves. Set aside to cool. Sift flour and other dry ingredients into a mixing bowl. Add oil into it and combine with a fork until crumbly.Then add egg and milk sugar mixture. Mix well with hands and form the dough into a ball. Let set for 10 to 15 minutes. Preheat the oven to 160 degree C Roll dough on a lightly floured surface. Cut it with biscuit cutters or lid of a bottle into 2 and 1/2 inch circles. Make cross lines on it using the back of a knife. Line a baking sheet with parchment or baking paper and place them on it. Brush with egg wash and bake at 160 degree C for 15 to 20 minutes or until golden brown. Let cool and store in an air tight container or serve with tea.

Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.

The hummus recipes blog. Find easy-to-follow recipes for hummus and other traditional Middle Eastern food recipes at the hummus recipes blog.

L’Eté n’est toujours pas terminé à Paris, le soleil est toujours là, alors on continue de manger des salades ! Et aujourd’hui on cuisine une salade syrienne (ou plus généralement …

Coriander, cumin and cinnamon is a classic Middle Eastern spice combination that goes fabulously with lamb. It also works very well with beef. I swap between using spinach and silverbeet (chard) for this recipe because sometimes one is better value than the other, so I've included directions for both as they are slightly different (because spinach leaves are more delicate). I serve this with a side of fresh sliced tomatoes (without dressing) to make a complete meal. The clean flavours of the tomato are a perfect contrast to the aromatic rice.

Adapted from Persiana: Recipes from the Middle East & Beyond by Sabrina GhayourKefta is prepared differently around the world; it's sometimes grilled, and sometimes simmered in spiced tomato sauce, for example. I cooked mine on a grill but a griddle pan on the stovetop, or in a skillet with some oil, works well.I upped the spaces a bit from the original recipes. If you'd like, the spices and seasonings can be adjusted as you wish. Common ingredients include, but aren't limited to, allspice, Aleppo pepper, coriander, dried mint, cloves, garlic, dill, and oregano, as well as the cashews I swapped out for the pine nuts Sabrina suggested. (Walnuts are another possibility.) Whew! Those are a heckuva lot of options. And those are just some of them. I also swapped out chopped dried cranberries for the currants. (Which Sabrina does in another version here.) If you can get them, barberries, which are used frequently in Persian cuisine, add a wonderful bright "pop" of flavor. (Their flavor is similar to goji berries, which are available at well-stocked supermarkets and natural food stores.) Dried sour cherries are sometimes used in Persian rice dishes, so you could use them in place of the dried cranberries. Or stick with dried currants.Lastly, while I made these with a plant-based meat substitute, you can make them with ground lamb, beef, pork, or ground dark meat chicken or turkey.

La soupe du maroc

Chermoula is a tasty Moroccan marinade for fish made of cilantro, garlic, and spices. You can adjust the heat to your taste.

Menemen with Feta - Turkish Scrambled Eggs  - An Easy recipe for Turkish Menemen

This classic Moroccan recipe for beef or lamb tagine with peas and artichoke bottoms is perfect for a chilly fall evening meal

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Mahalabia is a popular dessert in Egypt and other Middle Eastern countries. This rich version features both milk and heavy cream.

This is a typical Aegean dish that you can find on both Turkish and Greek sides of the Aegean Sea. As much as the dish itself, I love its ...

This simple Moroccan dish makes a great salad served cold, or an appealing vegetarian meal served hot. Just don't forget the bread!

The Arabic Sweet Kunafa Recipe (Knafeh) is the royal and most celebrated dessert in middle east. It is prepared by filling cheese, cream, fruits or chocolate and soaked in sugar syrup. It is called "The Queen of Arabic desserts" and makes a great dessert that you can serve after a traditional Mughlai or Middle Eastern Meal. If you like Middle Eastern Foods, then you must try some of our favorites: Shish Tawook Recipe Lebanese Chickpea Falafel Recipe Roasted Potatoes With Za'atar Recipe Mujaddara Recipe Lebanese Fattoush Salad Recipe

Preserved lemons add flavor to many Moroccan dishes. Explore 18 recipes for salads, vegetables, and tagines made with beef, chicken, lamb, and fish.

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Among the numerous delicious vegetables that I hated as a kid, okra is the only one that I still don't like. After college, I start...

Pastilla de pintade aux amandes, une recette publiée sur Ôdélices

Let’s have a batbout party!! Batbout is a type of flatbread Moroccans fill with pretty much everything yummy! Batbout is like an improved version of the pitta bread; it’s fluffier and richer but it is also very airy and tasty! Batbouts comes in different sizes, but the most common ones are the smal

Eshkeneh recipe, popularly known as Persian Onion Soup, is made with eggs and fenugreek. You can make Vegan Eshkeneh very easily, by leaving out the eggs and using only olive oil.Last Updated April 2023.

A coconut yogurt farina cake soaked in simple syrup and decorated with nuts

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I made this delicious Moroccan chickpea bowl a little while ago, at the weekend, when I first spotted the recipe on Pinterest. It was super quick and easy to make, and I've been promising to share the recipe ever since - better late than never!If you fancy something a little different for lunch, som

Tadaaaa !⠀Voici ma recette de brochettes pour le défi que m'a lancé @jadorelagneau : des brochettes d’agneau à la marocaine !

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I love all types of fatayer (filled pastries) so when I saw Leiths Chef Alison Cavaliero had selected this Lebanese cheese parcels recipe as a pick for Bonfire Night, I just had to share it. Small pies

A vederlo da fuori non gli avreste dato una lira. Che poi "da fuori" dove, che il baracchino era tutto all'aperto? Sperduto sulla strada che da certe spiagge meravigliose, che non sono sulla lista delle più belle del mondo solo perchè inaccessibili ai tizi che compilano le guide turistiche, portava all'altrettanto sperduto paese dove abbiamo vissuto tanti anni. Sperduto tra Mecca, Medina e Mar Rosso. Così sperduto che non c'era indirizzo, ma capivi che eravamo vicini dall'assembramento di macchine parcheggiate. Ed il profumo appena ti fermavi. Rigorosamente noi ragazze in macchina, che il luogo era solo per uomini. I mariti in fila, davanti ad una specie di affare che definire un bancone forse è azzardato ed ottimistico allo stesso tempo, decorato con una fila di lucine da albero di Natale. E tutti gli altri a guardarci, ma con curiosità non altro, che una manciata di uomini occidentali con donne bionde al seguito non era uno spettacolo comune. Tornavano in macchina con un cartoccio bollente che a casa non ci è mai arrivato: perchè quei falafel, fatti con non so cosa, fritti con il cielo sa cosa, conditi chissà come sono rimasti i più buoni della mia vita. E ti bruciavi le dita, il palato e la lingua. Ma eccome se ne valeva la pena. Da allora, non c'è falafel che abbia retto il confronto. Men che mai le versioni al forno che per carità, sono buone e sane: ma non minimamente paragonabili. Del falafel conservano il nome, la forma e parte degli ingredienti. E' che a chiamarli polpette di legumi ci si perdeva un po' ;) BAKED SUN-DRIED TOMATO FALAFEL per dieci pezzi grandi o una ventina piccoli una lattina da 400g di fagioli bianchi di Lima, scolati e sciacquati metà lattina da 400 g di ceci, scolati e sciacquati 90 g di pomodori secchi sott'olio (peso da scolati) e 2 cucchiai del loro olio 2 spicchi d'aglio arrostiti una manciata di prezzemolo tritato 2 cucchiai di passata di pomodoro poco limone spremuto sale e pepe Preriscaldare il forno a 220 gradi. Mettere tutti gli ingredienti nel robot da cucina e utilizzando la funzione a scatti amalgamare fino ad ottenere un composto omogeneo. Porzionare l'impasto usando un porzionatore da gelato in tante palline ed arrotondarle leggermente tra le mani, quindi mettere i falafel su una teglia coperta con carta forno e cuocere per circa 30 minuti, o comunque finchè una lama inserita all'interno uscirà pulito. NOTE - nella ricetta viene utilizzato aglio arrostito, che in effetti è più delicato come aroma rispetto a quello fresco. Per realizzarlo basta sbucciare alcuni spicchi d'aglio e cuocerli in forno a 200 gradi per 10 minuti. Possono poi essere conservati appena freddi. - l'autrice raccomanda di servirli con dell'hummus, e così ho fatto: in effetti questo genere di preparazione è sempre a rischio di risultare un po' secca, anche se questi rimangono piuttosto morbidi anche grazie di pomodorini. - ovvio che siano falafel un po' sui generis: i veri falafel sono fatti rigorosamente con legumi ammollati in acqua e non cotti! realizzarli con legumi cotti vuol dire vederli aprirsi durante la frittura, ed infatti li fa cuocere solo al forno che in questo caso è necessità, non solo una opzione più salutare. - viene omesso un particolare secondo me fondamentale, ovvero che il composto nel frullatore va lavorato il meno possibile: se frullate troppo il tutto si trasforma in una crema ingestibile. Avendo già fatto questo errore da me in passato ero preparata, ma avrei gradito fosse ribadito perchè è un passaggio fondamentale. - sono buoni, come aperitivo vanno via subito e non ne è rimasto uno nonostante non siano paragonabili a quelli fritti. Sono un'altra cosa :) Mi raccomando il limone che ci sta veramente bene.

Voilà une recette que j’ai réalisée il y a assez longtemps, depuis le dernier Aïd. La fin du Ramadan approchant, et donc la réalisation des gâteaux aussi, il fallait bien un jour la publier…