Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.

Persian cuisine is full of delicious, slow-simmered dishes that are very satisfying on cold winter nights - even more so if you've had the foresight to put a stash in the freezer. This tomato and green bean stew can be made with lamb, beef, chicken, or meatless, and is generally served with rice. I made this recipe first due to a sudden abundance of fresh green beans that needed using. Normally, I prefer very fine green beans, which are sometimes also called French or filet beans (Prinzessbohnen, or Nadelbohnen in German), which are stringless and supremely tender, but on this occasion I found myself with a rather large bag of somewhat larger diameter green beans, and wanted to find a recipe that would do them justice. Although these beans are stringless they are also quite firm, but this dish simmers until the beans are truly tender, absorbing the flavours around them as they soften. The resulting texture is luscious rather than overcooked, and helps the dish stand up to freezing very well. I scoured my resources for recipes to get a sense of the variations of this dish (also spelled Khoresht Lubia Sabz), and eventually made a version very closely modelled on Khoresht Lubia Sabz by My Persian Kitchen, although I note that I used much less water than the original recipe. Khoresht Loobia Sabz: Persian Green Bean and Lamb Stew Serves 4 500 grams lamb stew meat, diced medium-small 1.5 tablespoon canola oil (divided) 1 large yellow onion, finely diced 5 garlic cloves, minced or crushed 1/2 teaspoon kosher or coarse sea salt (or to taste) 1 teaspoon turmeric 1/4 teaspoon ground cumin 1/4 teaspoon paprika 1/2 teaspoon ground black pepper pinch of ground cinnamon (optional) 400 mL diced tomatoes (canned is fine) 3 tablespoons tomato paste 2 cups water 400 grams green beans 3 tablespoons lemon juice In a medium-large soup pot over medium heat, heat one tablespoon of the canola oil and add the onion and garlic. Stir and sauté until the onion is translucent and just starts to stick to the bottom of the pan, and then add the lamb. Sprinkle with salt, pepper, turmeric, cumin, paprika, and cinnamon (if using), and continue to sauté until the lamb colours slightly. Add the water, and bring to a simmer. Reduce the heat and cover, and then simmer for an hour and a half, until the lamb is tender. Add the diced tomatoes and tomato paste, and stir thoroughly through. Let the stew continue to simmer while you prepare the beans. Wash and dry the beans, and trim the ends. Cut the beans into short lengths (each bean cut either into halves or thirds, depending on length). In a separate skillet, heat the remaining half tablespoon of oil until it shimmers, and then add the cut green beans into the hot skillet. Stir fry the beans until they are bright green (add an extra pinch of salt as you fry them), about 3 minutes. Pour the beans into the stew, and add the lemon juice. Stir through, cover the pot, and reduce the heat to low. Simmer for about an hour, until all of the flavours permeate the beans. Serve over plain rice, such as chelow or kateh, or even a polow if the mood takes you.

Try our list of the top 10 must try Jordanian traditional dishes when visiting Jordan and never miss out on anything delicious.

Try our list of the top 10 must try Jordanian traditional dishes when visiting Jordan and never miss out on anything delicious.

Perhaps it is at no surprise that Lent comes during spring, the season of some very nutrients vegetables such as today’s recipe. Fava beans are know to have the highest percentage of protein when compared

أرز بالحليب بأفضل طريقةأرز بالحليب بأفضل طريقةأرز بالحليب بأفضل طريقة, معكم صديقة زاكي الشيف الموهوبة ,💠أم جاسم💠المقادير كوب ونصف أرز متوسط او قصير الحبة 6 أكواب حليب سائل 12 ملعقة كبيرة ممتلئة سكر م.ص فانيلا للزينة: مكسرات جوز الهند قرفة زب

يرغب الكثير بتناول سمك السردين حيث يعتبر من الأسماك المفضلة لدى الكثير من الأشخاص. ولذا سوف نتعرف على أهم فوائد واضرار سمك السردين المعلب.

Although Freekeh (pronounced free-ka or free-k-) has recently joined the “super food” club, it has been popular in the Arabic cuisine for centuries, mainly in the Levantine area and north-east afri…

متبل البيتنجان المشوي من اطيب المقبلات ملكة رمضانمتبل البيتنجان المشوي من اطيب المقبلات ملكة رمضانمتبل البيتنجان المشوي من اطيب المقبلات ملكة رمضان, معكم صديقة زاكي الشيف الموهوبة ,نور أحمد مرحبااااايارب تكونو بأحسن حال بهالأيام المباركةوصفة ال

Spring issue of darna magazine. Colorful and refreshing middle eastern recipes

Try our list of the top 10 must try Jordanian traditional dishes when visiting Jordan and never miss out on anything delicious.

ورق العنب في موسم الزيتون في ربوع فلسطين رأيك في تعليقاعداد ورق العنب " الدوالي " في موسم الزيتون بربوع فلسطينمعكم صديقة زاكي الشيف الموهوبة جهاد عدوان

Try our list of the top 10 must try Jordanian traditional dishes when visiting Jordan and never miss out on anything delicious.

Maamoul Cookies are very famous traditional Middle Eastern cookies that have been around for generations. They are extremely delicious and served during many occasions. They are soft on the inside and crunchy on the outside.

Ugnsbakade tomater eller tomathalvor med olivolja och örter som dragon, timjan och rosmarin.

طريقة عمل مفركة كوسا بصلصة الطماطم سهلة ولذيذة. اكتشفوا الوصفة الاصلية المضبوطة بالخطوات مع مكونات بسيطة وطريقة تحضير سهلة وسريعة.

Iraqi sumac salad, called summaq salad, is your typical Arabic salad with the addition of the berry called sumac. This berry, native to the Middle East, is a dark red berry that is dried and

Jordanian Food - 9 dishes (and drinks) you MUST try, right from their national mint and lemon drink limonana, mezze dishes like hummus, mutabal etc.

Este postre es muy típico de medio Oriente, sobre todo de Siria. Necesitamos: Masa de kataif. Ahora la venden en muchos supermerca...

خبز الشراك على الصاج روووعة للشاورمامعكم صديقة زاكي الشيف الموهوبة AM FARS المقادير طحين ملح ماء للعجنالخطواتنعجن العجينه حتى تصبح ملساء وناعمه ونتركها ترتاح ربع ساعه ونقطعها قطع متساويه ونتركها ترتاح قليلا ونبدا برق الرغيف حتى يصبح كبير ورقيق ونض

C'est de cette façon que j'aime la confiture de fraises à l'ancienne, avec des morceaux, mais pas trop. En plus celle-ci est facile à faire et se prépare assez rapidement pour un régal garanti ! Une vraie recette de grand-mère inratable avec peu de sucre.

مفركة كوسا على الطريقة السورية تعتبر هذه الاكلة من اسهل و ابسط واطيب الاكلات السورية لانها دائما في متناول اليد هي تطبخ قطع الكوسا الناعمة مع اللحم المفروم

Given the variety of marag stews we have made on this blog so far, it comes as no surprise that green bean stews (مرق فاصوية خضرة) are very welcome when in season (or even out of season, but using frozen). Learning to use a pressure cooker properly and safely has simplified cooking drastically by cutting down on cooking time by half and producing meat that literally falls off the bone. This green bean stew is made almost exactly the same way the white bean stew is made. But since the green beans are fresh, there is no need to soak them and they cook faster. Ingredients: 1 Tbsp ghee 1 kg meat on bone 2 bay leaves 750g green beans 2 small onions 1 can tomato 3 Tbsp tomato paste 1/2 tsp chili powder 1 1/2 tsp salt 1/2 tsp pepper 2 lemons, juice Method: Trim the green bean and cut into thirds. Heat the ghee or oil in a large pot. Sear the meat on both sides until well browned. Add the bay leaves and the chopped or sliced onion, and enough boiled water to cover the meat by an inch. Cover and let simmer over medium low heat for 1 1/2 hours. If using a pressure cooker, you only need to cook it for 45 minutes after the whistle starts to blow. Add the green beans, the pureed tomato can, tomato paste, lemon juice, salt, pepper, and chili, simmer an additional 30 minutes (no need to pressure cook this stage). At this point you may either serve it with some rice, or let it cool completely, refrigerate overnight, then re-heat when ready to serve. The flavors merge and intensify overnight, just be careful when reheating and stirring to not break up and mash the beans. صحة و عافية

عوامه على الطريقه السوريهمعكم صديقة زاكي الشيف الموهوبة LAENالمقادير 3اكواب طحين 6معلق اكل نشا فنجان قهوه زيت ملعقة سكر ملعقه صغيره خميره رشة ملح ماء دافئ قطر 2كاستين سكر مع 5كاسة مي بنجز القطر بنخلي يقلي منيح لمدة ربع ساعه وضيفو معو رشة ما

المقادير : كيلو سميد كيلو طحين ثلاث أصابع زبدة (قوالب – وزن القالب 120 غرام) 2 ملعقة سكر فانيلا 2 ملعقة خميرة باودر كوب زيت ...

Help get rid of pain, improve digestion and clear the skin with this enzyme-rich pineapple smoothie. Pineapple is an incredibly special fruit, because it contains the enzyme bromelain.