Middle Eastern Cuisine & Culture
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 Potato Quinoa Kibbeh with Ground Beef (Kibbeh bil Batatis) Course Main Dish Prep Time 35 minutes Cook Time 40 minutes Servings people Ingredients For the Potato Shell: 5 large potatoes1 tsp allspice1 tsp salt1/2 cup milk1/2 cup cooked quinoa (follow package directions) For the Filling: 1 lb ground […]
Print Recipe Muhammara (Roasted Red Pepper, Walnut and Poblano Pepper Spread) Course Appetizer Prep Time 10 minutes Servings Ingredients 1 12 oz jar roasted red peppers1/2 cup panko crumbs1/2 cup chopped walnuts (toast for a few minutes if you have time)1 tbsp chopped poblano pepper2 cloves garlic1/2 tsp pomegranate molasses1/4 […]
Print Recipe Fasanjoon (Walnut and Pomegranate Chicken) Prep Time 20 minutes Cook Time 45 minutes Servings servings Ingredients 1 lb chicken breasts cut into cubes1/2 cup walnuts1 cup onions diced1/2 cup pomegranate molasses2 tbsp sugar1 to 2 cups waterolive oil Marinade 1/2 tsp salt3/4 tsp coriander ground1/2 tsp turmeric1/4 tsp […]