Middle Eastern Cuisine & Culture
Ah, ful muddamas; the breakfast of champions and one of the national dishes of Egypt. Nothing sits in your stomach longer than a bowl of ful. As the Ramadan days will be long this year, ful makes the perfect suhoor food. Ful is traditionally just stewed fava beans, sprinkled with salt, olive oil, some onions, and a good […]
Print Recipe Egyptian Dried Fruit and Nut Compote (Khoshaf/Khushaf) A traditional Egyptian dish featuring chopped dried fruit and nuts, moistened with juice and/or milk. A perfect way to break a Ramadan fast, and a healthy breakfast or light dessert. Course Appetizer, Dessert Cuisine Mediterranean Prep Time 10 minutes Passive Time […]
Print Recipe Guest Post: Gluten-Free Rice Tabbouleh (Tabbouli/Tabbouleh bi Roz) Prep Time 60 minutes Cook Time 15 minutes Servings people Ingredients Rice: 1 cup uncooked basmati rice soaked and rinsed3 cups cooked basmati rice (OPTIONAL)1 3/4 cups water1 teaspoon salt1 teaspoon olive oil Salad Ingredients: 2 bunches parsley finely minced2 […]
Print Recipe Guest Post: Middle Eastern Cabbage Slaw Course Salad, Side Dish Cuisine Mediterranean Prep Time 20 minutes Cook Time None Servings servings Ingredients 4 cups red cabbage cored and shredded finely4 cups green cabbage cored and shredded finely2 large carrots shredded3 tomatoes finely diced3 scallions green and white parts4 […]
Print Recipe Guest Post: Burghul Balls with Sumac (Zingol bi Summaq) By Joumana Medlej Course Main Course, Main Dish, Side Dish Prep Time 30 minutes Cook Time 30 minutes Servings Servings Ingredients 1(140) cup(grams) burghul of any grade soaked for 15 minutesLukewarm water1/2(60) cup(grams) flour1 tablespoon salt1 tablespoon sumac1/2(120) cup(milliliters) […]
Print Recipe Guest Post: Sesame-Honey Fudge with Pistachio (Halaweh / Halawa) Course Dessert Prep Time 5 minutes Servings pieces Ingredients 1/2 cup tahini raw or roasted. Check out how to make your own tahini in this midEATS post or this post on Bint Rhoda’s Kitchen .1/4 cup Raw Honey2 tablespoons […]
Print Recipe Guest Post: Lentils and Lemon Soup (Adass bi-Hamod) Prep Time 10-15 minutes Cook Time 20 minutes Servings people Ingredients 2 tablespoons olive or vegetable oil2 onions finely chopped1 bunch of chard stems thickly sliced and leaves chopped1(200) cup(gram) green lentils1 potato diced2 garlic cloves crushed (separated)1 teaspoon corianderwaterHandful […]
Print Recipe Pomegranate Salad (Salata Rumman) 2 roma tomatoes, diced 1 large english cucumber, diced 1 large pomegranate, seeded Prep Time 10 minutes Servings people Ingredients 2 roma tomatoes diced1 large english cucumber diced1 large pomegranate seeded2 carrots diced1 tbsp olive oil1 tbsp balsamic vinegarpinch salt Prep Time 10 minutes […]
Print Recipe Stuffed Marrow with Beef and Rice (Koosa Mahshi) Course Main Dish Prep Time 35 minutes Cook Time 45 minutes Servings serves Ingredients 10 cored marrow (or small zucchini)1 small onion diced1/3 lb lean, grass-fed beef1 tsp curry powder2 tbsp tomato sauce1/4 cup water1 tbsp chopped parsley1 cup short […]
Print Recipe Spotlight Ingredient: Olives (Zaytoon) & Recipe for Caramelized Onion and Olive Tart Course Appetizer Prep Time 15 minutes Cook Time 45 minutes Servings Ingredients 1 ball savory tart dough see previous recipe1 red onion sliced1 leek, whites only sliced1/2 tsp dried thyme1/4 cup chopped olives from a fresh […]