Recipezaar: Palestinian recipes

Shakshouka

Fri, 18 Apr 2003 20:11:41 -0400

Leshakshek means to shake in Hebrew. This is an egg and tomato dish that would be something different for brunch. Add garlic, basil, the possibilities are endless! Enjoy.. -- posted by Miraklegirl

Whole Stuffed Camel

Sat, 26 Jul 2003 19:59:58 -0400

Not a joke, this is an actual recipe. My kids went to a Bedouin camp exhibit and everyone got a copy of this recipes(although not everyone got a taste). My translation into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it? -- posted by Mirj

Mousakhan (palestinian chicken)

Tue, 09 Sep 2003 20:01:10 -0400

Something my great grandma passed to her daughter who passed it to my father and I. Though it is a bit oily, it is so good. The sumak gives it a touch of lemoniness, and the method makes this the absolute most tender chicken I've ever had. -- posted by alAmira

Middle Eastern Coconut Cake (Harissah)

Sat, 13 Dec 2003 20:00:32 -0500

If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter. -- posted by chef FIFI

flat bread or khoubiz

Tue, 16 Dec 2003 19:59:59 -0500

My friends kept telling me (those in Jordan), that this was too hard, it's much easier to buy. But back in the states, you can't get good flat bread. But I found someone who shared their recipe with me, and it's very similar to what I used to buy. -- posted by alAmira

Baharat Aka Middle East Mixed Spices - the Real Mix

Wed, 17 Dec 2003 20:00:29 -0500

For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply. -- posted by alAmira

Em Shaat (Middle Eastern Cauliflower Fritters)

Fri, 16 Jan 2004 20:01:13 -0500

A spicy fritter full of taste. Great as a side dish, or in between pita bread as a sandwich like my husband likes it. Leftovers can be refrigerator and eaten cold. *these measurements are approximate, I'm not good at keeping measurements* -- posted by chef FIFI

Relaxing Middle Eastern Tea

Thu, 22 Jan 2004 19:59:35 -0500

This tea is great with a middle eastern breakfast,pound cake or tea biscuits. Typically just sage or mint is used in tea in the mid east, but I use both sage and mint together. Its my trademark beverage, which everyone always brags about, but you can use just mint or just sage, depends on your preferrence. Sage tea is used often in the mid east for its medicinal purposes, such as upset stomach, alieve cramps e.t.c. -- posted by chef FIFI

Middle Eastern Baked Kufta

Fri, 13 Feb 2004 19:59:38 -0500

This recipe is quick and easy. Its one of my favorite dishes. Serve with a side of rice and a great salad. 7/12/06 - recipe has been amended. -- posted by chef FIFI

Rooz Ma Lahem (Rice With Meat)

Sat, 14 Feb 2004 19:59:01 -0500

This is an old stand by for me, its quick and easy and can be served as a main dish or side dish. Its great with a nice middle eastern salad and a side of yoghurt and also goes well with baked lamb or roasts.This is a great potluck dish as well.Seasoning are approximate, you can adjust to suit your tastes. -- posted by chef FIFI

Dukkah (Spicy Nut Mix for Dipping With Flatbread)

Thu, 19 Feb 2004 19:59:45 -0500

This is a snack served in middle eastern markets. It is known as the dukkah, the poor man's dinner, and perfect travel food. You can serve this as described or instead of the pitas you can serve with balls of soft cheese, sliced tomatoes, or cucumbers. Keeps well also unrefridgerated. -- posted by tinala

Sahlab (Middle Eastern Pudding)

Sat, 13 Mar 2004 20:00:01 -0500

This is a quick and easy to prepare dessert. I usually always have the ingredients on hand. There are boxed versions of this pudding, but it is traditionally prepared at home. You can add more or less cornstarch if preferred. This dessert is so versatile that it can be served warm or chilled. I love to eat it both ways, when it chills it firms up. -- posted by chef FIFI

Upside Down (Maqloobeh)

Tue, 30 Mar 2004 20:00:13 -0500

This is a classic and probably one of the most famous Palestinian dishes. Everybody loves it! This is a standard in all Palestinian homes. It's also an innovative and different way to cook--a fun thing to cook when you're having guests over! Upside Down (translation of its Arabic name, Maqloobeh) is made in a variety of ways. It can be made with either chicken or lamb but my husband's family only makes it with chicken. Note: This recipe requires a large serving tray/plate, preferably round. The recipe is long but it's simple to make--especially after the first try. Enjoy! -- posted by baraahnz

Lentil Salad With Feta Cheese

Wed, 21 Apr 2004 19:59:30 -0400

a delicious and refreshing lentil salad. Add fresh mint if you can find some. -- posted by Mizzy

Arabic Salad

Mon, 26 Apr 2004 20:00:50 -0400

This is the standard Palestinian salad -- they eat it with just about anything but especially to accompany and give colour to rice dishes -- it might take a little getting used to, but you'll get used to it! -- posted by baraahnz

An Arabic Breakfast

Sat, 01 May 2004 20:00:06 -0400

This is a standard breakfast in Palestinian households. I'm just writing up what I ate for breakfast nearly every day while I was living in Jordan with my Palestinian in-laws. This is traditionally eaten on the ground, laid out on a tablecloth, with the people grouped around. All of the ingredients are optional (except for the olive oil and tea of course!). Palestinians normally just round up whatever they've got in the house at the moment -- this is the complete version! I've listed white cheese here, this is the standard cheese for Palestinians. I only know it by this name, if anybody knows another, more specific name, could you please tell me? -- posted by baraahnz

Kofta Bi Tahini (kofta With Tahini)

Sun, 02 May 2004 20:37:20 -0400

This recipe is preferably done with a meat grinder, however is possible without one as well. It can either be made to be eaten with Arabic bread (with a little sauce) or with rice (with more sauce). Serve with Arabic salad or a salad of your choice. -- posted by baraahnz

Fassuliyyeh Baidah (white Bean Soup)

Mon, 03 May 2004 20:01:00 -0400

This is served with medium-grain rice. This, as most Palestinian dishes, can be made with either lamb or chicken. The chicken version is as per the lamb version except the following: Once the onion is lightly browned, add chicken and brown. Add water and follow usual directions. When the chicken is cooked, remove chicken and set aside. Before serving, sprinkle chicken with salt, baharat/curry powder and olive oil (optional) and brown under grill. Serve on top of rice with small bowls of soup. -- posted by baraahnz

Tabbouleh

Tue, 11 May 2004 19:59:55 -0400

a light and refreshing middle eastern salad. Goes well with Hummus and Falafel, or just by it self. Be liberal with the lemon juice and oil, its really a matter of taste. I prefer my tabbouleh to be really soggy with more lemon juice than oil. Start off adding 1 tablespoon at a time until you're satisfied. -- posted by Mizzy

Jordanian Chicken Wraps

Tue, 24 Aug 2004 19:58:04 -0400

A Jordanian friend of mine introduced me to these flavorful and satisfying wraps several years ago. My husband and I love these! They make a great meal, at home, or on the road. The proportions of spices are approximate... it's a rich yellow with red speckled look and aromatic smell that you should go for. You can eat them hot, or better, at just above room temperature. This is not a quick recipe. It's best if you can work on it throughout the day. I'd love to know the real name for this or better instructions if anyone knows them. -- posted by Frau Frau

Palestinian Chicken

Mon, 30 May 2005 08:30:20 -0400

From Steven Raichlen (The Barbecue Bible). Although I think the bone and skin add much to the flavor of grilled chicken, I used boneless, skinless breasts as that is what I had on hand and ordinarily use. I sliced them, and served wrapped in warm, homemade pita bread. Delicious! If you use boneless, skinless breasts, the cooking time will be less than stated. Prep time includes time to marinate. -- posted by GaylaJ

Arabic Cardamom Shortbread (Gorayba)

Fri, 12 Aug 2005 10:36:46 -0400

These cookies are made all over the Middle East. Each country and each household has their favourite recipe. The traditional shape is a horse shoe with the 2 ends pinched together and a nut is placed where they meet. I only do that if I am receiving guests or for a special occasion. -- posted by lemoncurd

Parsley and Sumac Salad

Mon, 15 Aug 2005 21:40:46 -0400

A very easy salad, which is a very common salad in the whole of the middle east. The dressing is optional. -- posted by lemoncurd

Fool Madamas

Mon, 22 Aug 2005 21:54:27 -0400

This is a popular breakfast and lunch food across the Middle East, but especially in Egypt. I like to heap it on toast for breakfast or spoon a little into a pita with some tahini for lunch. It's ridiculously easy, and freezes really well if you can't eat it all at once. Very versatile, it can be a side dish or a main dish, and if you can get your kids to try it, fool makes a great comfort food. -- posted by Sass Smith

Middle-Eastern Meatless Cabbage Rolls

Wed, 31 Aug 2005 16:11:36 -0400

Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook. -- posted by Somogirl

Fried Tomatoes With Garlic (Banadoora Maqliya Ma' Thoom)

Tue, 06 Sep 2005 12:34:28 -0400

A yummy-looking mezze dish, posted for World Tour 05. Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread. -- posted by currybunny

Baklava

Sat, 05 Nov 2005 06:48:17 -0500

Great tasty arabic baklava -- posted by Chef #256507

Tabouli

Tue, 09 May 2006 16:13:13 -0400

Healthy and delicious middle eastern salad. Tabouli is a very simple salad that call for very little ingredients, but amazingly big on flavor.This salad is a delicious companion for everything from barbeques to baked chicken e.t.c.These measurements are to taste and may modified to suit your personal preference. -- posted by chef FIFI

Spicy Okra Stir Fry(Middle Eastern Style)

Thu, 13 Jul 2006 15:43:56 -0400

This recipe is my own fusion of middle eastern dishes. Enjoy with a side of rice or pita bread.Seasonings are to taste. -- posted by chef FIFI

Yoghurt Cheese (Labna)

Mon, 11 Sep 2006 18:50:15 -0400

This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil. -- posted by Mischka

Kahwah Saa'dah.........middle Eastern Special Occasion Coffee

Wed, 22 Nov 2006 20:12:57 -0500

The term Kahwah Saadah means "black coffee", which means no sugar added. This coffee is "only" made from light roast coffee beans and has to be coarsely grounded and is not the same as Turkish coffee, this is has a stronger cardamom flavor, but lighter texture.I believe this coffee originated from Saudi Arabia. This coffee is usually made for special occasions such as Eid or funerals. This is usually placed in carafes to keep hot all day and served in specific cups with no handles.Even though this coffee is lighter in texture it is considered to be even stronger than Turkish coffee so it is served in small portions. I usually add sugar to my cup, just because I dont like black coffee. -- posted by chef FIFI

Harissa, Harisa, Haresa Arabic Semolina Cake

Wed, 20 Dec 2006 20:13:31 -0500

I was looking for a varition of our families Harissa recipe but was suprised that Zarr did'nt have anything close to what we love to make every Ramadan and special occasion. Us Palestinians love sweets. So here it is and enjoy! -- posted by Faten

Kunafe - Kenafe - Knafe Gimzawia

Wed, 20 Dec 2006 20:58:39 -0500

A well known and delicious Arabic sweet commonly eaten in countries like Palestine and Jordan. This is a variation that my family does that does not contain "sweet cheese". Unlike other kenafe recipes, this one taste delicious reheated. -- posted by Um ahmad al gimzawie

Arabic Style Rice With Lamb Meat

Thu, 21 Dec 2006 16:38:55 -0500

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts. -- posted by Hommus

Creamy Roasted Garlic Hummus

Fri, 29 Dec 2006 23:50:17 -0500

This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed. -- posted by What's Cooking?

Lentil Rice Dish (Mujadarah Arabic Dish)

Sat, 30 Dec 2006 19:53:28 -0500

This Lentils Rice recipe is known as Mujadarah in the Arab countries. There is many different recipes for Mujadarah, this recipe is very easy to cook with little Ingredients, and besides being nutritious,it is inexpensive. This recipe is an excellent vegetarian dish. Mujadarah is can be served with finely chopped Tomatoes salad if desired. Se my recipe for Tomato Salad. -- posted by Hommus

Tomato Salad (Arabic Salad)

Sat, 30 Dec 2006 20:55:48 -0500

This healthy Salad is not only easy to make, but is also very tasty. This salad is excellent with Lentils and Rice Dish (Mujadarah). or my its self. see my recipe for Lentils and Rice Dish (Mujadarah). -- posted by Hommus

Baba Ghannoush (Arabic Dip)

Sat, 30 Dec 2006 20:59:42 -0500

Baba Ghannoush is delicious vegetarian dish, very tasty. and quite easy to make. Baba Gannoush is excellent with Arabic (Pita)bread. Tahine or sometimes spelled Tehine can be found in major super markets in the Mediterranean section or in Middle East Markets. -- posted by Hommus

Green Bean Stew (Arabic Recipe)

Sat, 13 Jan 2007 20:54:07 -0500

This recipe is delicious and very tasty. This dish is best served hot with plain rice. Green beans has plenty of nutrients, a good source of Vitamin A, also an excellent source of Vitamin C, Vitamin K and Manganese. -- posted by Hommus

Okra Stew (Arabic Recipe)

Mon, 15 Jan 2007 20:17:41 -0500

This is a traditional Arabic recipe and is called bamee. This dish is really delicious is very tasty. You can serve it with plain rice. -- posted by Hommus

Dates and Bananas in Whipped Cream

Mon, 15 Jan 2007 20:20:11 -0500

We loved this. Simple and elegant. I made a third of the recipe to serve 2. -- posted by Engrossed

Lentils Couscous Recipe

Mon, 22 Jan 2007 13:29:38 -0500

I made this recipe the other day, instead of using rice , I used Couscous, and it was really good. Basically it is cooked the same as the lentils and Rice Recipe (Mujadarah) only subsituting couscous for Rice. -- posted by Hommus

Eggplants Stuffed With Couscous Feta Goodness

Mon, 22 Jan 2007 13:42:54 -0500

I love eggplants. I love couscous. I love feta. I also love stuffing things with other things, so while I haven't made this yet, I can't imagine it won't be good... -- posted by Serah B.

Arabic Rice

Mon, 22 Jan 2007 14:12:31 -0500

This is a basic Arabic Rice Recipe that is easy to cook ,without meat. It made with vermicelli (thin noodles). It excellent with stew recipes or any main dish. -- posted by Hommus

Makloubeh

Tue, 06 Feb 2007 22:31:41 -0500

This is a famous Arab-style dish which is frequently made for parties. It is very filling. Numerous regional variations exist, often adding different vegetables and spices. I was given this recipe from a lady from Jordan, and have adapted it to our tastes. Best served with a mixed salad and a yoghurt and cucumber salad. Enjoy! -- posted by Scots Lass/Cairo

Makloubeh

Mon, 30 Apr 2007 20:49:13 -0400

Arabic dish with chicken eggplant and rice. -- posted by Chef #491715

Chicken Shawarma Recipe

Thu, 10 May 2007 22:10:23 -0400

These are delicious and addicting. You can also use beef or lamb in place of the chicken. I usually will make my own tahini (See Recipe#191672. -- posted by Alskann

Stuffed Zucchini /Squash

Fri, 03 Aug 2007 16:33:12 -0400

My grandmother from Jordan used to fix this dish for us when I was a little girl (she called it Cousa.) My mother learned how to make it and then taught me. It's easy and makes a good use of the many zucchinis and squash that are coming out of the garden this time of year. -- posted by Chef #551717

Chickpea Appetizer (Hummus Habb)

Mon, 08 Oct 2007 02:10:44 -0400

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions. -- posted by Engrossed

Green Olive Dip (Maazat Zaytoon)

Mon, 08 Oct 2007 02:12:31 -0400

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions. -- posted by Engrossed

Middle Eastern Raisin Rice

Mon, 08 Oct 2007 22:43:41 -0400

A twist on a Middle East recipe with a splash of Afghan and Central Asia. -- posted by Sahtein

Shish Taouk (Chicken Kabobs)

Mon, 31 Dec 2007 03:08:16 -0500

Great for cooking outdoors when weather permits. -- posted by Sue L

Food Safari's Tandoori Chicken

Tue, 15 Jan 2008 01:22:55 -0500

I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy -- posted by Chef floWer

Ishtah Bil Aasil

Mon, 11 Feb 2008 02:49:15 -0500

This recipe can also be reffered to as Kishtah Bil Aasil, which means cream in honey. My husband loves this dessert and is enjoyed in the Palestinian/Jordanian region and perhaps in other parts of the Middle East. *Cooking time does not include cooling time*. I used to use "kanafah coloring" bought at any middle eastern grocers to color the aasil, but food color works the same. -- posted by chef FIFI

Shorbat Adas(Middle Eastern Lentil Soup)

Fri, 22 Feb 2008 20:49:10 -0500

This healthy soup is enjoyed throughout the middle east, and although simple in preparation and ingredients, is a very flavorful soup. Adas is considered a main dish mainly because it is so filling, and is usually eaten with pita bread and lemon on the side. *I use Ziyad brand red lentils, they are very very small and cook up quickly(see posted picture), so if you cannot find them, and use a bigger red lentil you may need to adjust water and ingredients as well as cook time.* You may add veggies such as diced carrots, celery e.t.c, but this is how it is enjoyed traditionally in the Palestinian/Jordanian areas. -- posted by chef FIFI

Hummus

Thu, 03 Apr 2008 15:09:25 -0400

I was terrified the first couple of times I tried to make hummus -- my significant other had spent considerable time in Israel/Palestine and swore that no hummus he had had outside of the region had ever tasted as good. This recipe, while it certainly does not come close, I'm sure, to that hummus abroad, satisfies him more than any store-bought variety. A note: fresh chickpeas would probably make it even better, but using organic canned chickpeas (there is a difference in taste, trust me -- also, since I add some of the liquid, its better not to be adding preservatives to your hummus) works just fine and makes the process painless and quick. Also, be warned -- this hummus has a tang/kick to it because of the garlic. -- posted by Big Tastebuds, Tiny Kitchen

Tomato Couscous Salad

Tue, 20 May 2008 17:49:44 -0400

A nice refreshing middle-eastern salad. Very quick and simple to make. -- posted by chefsmall

Lower Fat Homemade Hummus

Wed, 02 Jul 2008 01:13:25 -0400

This is great with pita chips or fresh cut veggies for dipping. Also good as a spread for wraps. You can mix it up and add cilantro/ lime (omitting the lemon), roasted red peppers, or even artichoke hearts. YUM!!! I hope you enjoy this as much as I do. By the way you can find tahini in most health sections of the market. I've seen mine at Fred Meyer and Trader Joe's. -- posted by M.F.P.

Middle Eastern Yogurt Cucumber Salad

Tue, 30 Sep 2008 16:17:03 -0400

This is a Palestinian/Jordanian version of this very popular salad. This goes very well with Lamb and rice dishes. -- posted by chef FIFI

Lahm Ajin ( Meat Pie )

Sat, 04 Oct 2008 19:15:24 -0400

Mediterranean Flat Bread Meat Pie ( You Can Use Beef Or Turkey ) You can make your own dough....or go to your local pizzaria....or even go as simple as using pocketless pita bread. -- posted by Sam Freij From Sahara Market

Cheese Bourekas

Mon, 06 Oct 2008 00:12:53 -0400

I found this one searching online....I saw that there were no Bourekasim on this site....I thought I should add one! I have not tried it yet, but if you try it before I do, let me know how it turns out. : "Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture." -- posted by Shellybelli4

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

Salat Katzutz - "chopped Salad" (Israeli Salad)

Sun, 22 Feb 2009 15:19:20 -0500

my favorite salad, the easiest and simplest thing you've ever had. Israelis put it in any type of pita, and eat it at breakfast, lunch, and dinner. It is the best. Very healthy, simple, and easy. The quality of the vegetables really make the salad, so get the firmest and ripest tomatoes, cucumber, etc. That's why this is best IN ISRAEL :) -- posted by Kahane Tsadek

Eggplant and Pomegranate Stew (With Beef or Lamb)

Sun, 15 Mar 2009 00:25:44 -0400

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding! -- posted by Aisha al Saieed

Jerusalem Salad (Salata Kudsiyeh)

Mon, 23 Mar 2009 15:02:44 -0400

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices. -- posted by blucoat

Cousa Mashi - Arabic Stuffed Zucchini

Sun, 29 Mar 2009 20:26:44 -0400

Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices. -- posted by Cookie Jarvis

Tortma Stew - My Little Twist on a Traditional Arabic Meal

Sun, 29 Mar 2009 20:28:44 -0400

My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses. -- posted by Cookie Jarvis

Better Than Caviar Egg Salad Araby

Thu, 02 Apr 2009 01:34:33 -0400

Tonight's supper - Grated hardboiled eggs, with a sprinkling of zaatar, some grated cheese, a smattering of green onions and red juicy tomatoes, topped with a drizzle of olive oil. Now if that doesn't make your mouth water. I used to despise eggs;this I adore. My friend's husband takes credit for this tasty dish. It was love at first sight and first bite. Presentation is simple but amazing. It is a layered dish that is eaten with Arabic pita bread. The magic ingredient is za'atar which can be found in Middle Eastern grocery stores. Also, here is a link to a recipe for za'atar from RecipeZaar member Evelyn/Athens: http://www.recipezaar.com/Zaatar-65710 -- posted by Cookie Jarvis

Kibbeh

Mon, 04 May 2009 14:09:11 -0400

spicy little lemon shaped meatballs coated in Bulgar and then fried to perfection. Great as a side dish appetizer, snack, lunch, Ramadan. -- posted by Jamilah's Kitchen

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth

Nigella's Za'atar Chicken

Tue, 23 Jun 2009 16:24:32 -0400

This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad. -- posted by blucoat

Mutabbal (Eggplant Salad)

Wed, 19 Aug 2009 14:20:28 -0400

There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza". -- posted by Pali's Favorites

Lebanese Rose Drink (Sharab Ward)

Wed, 26 Aug 2009 18:30:37 -0400

POSTED FOR RAMADAN TAG. From the Lebanon/Syria/Jordan (& Palestinian) section of The Complete Middle East Cookbook By Tess Mallos. -- posted by UmmBinat

Mish Salad

Fri, 25 Sep 2009 16:26:32 -0400

i found this recipe on a webgaza. it's a palestinian salad that once you tried it you might find it is addictive (i had it for a few weeks on a daily basis).it is very refreshing with any meal or can be eaten on its own. its name means "sour" and you can use homemade yogurt or even soured yogurt.once you made it, you can adjust the ingredient to your liking. -- posted by Chef 1278268 fitness

Freekeh (Roasted Green Wheat) With Chicken - a Traditional Arab

Mon, 12 Oct 2009 18:13:10 -0400

Freekeh cooked into a pilaf and served with boiled and broiled chicken is a typical Arab dish served when guests come over. It is served on a platter, topped with the chicken, roasted almonds and pine nuts, and a yogurt salad and/or lemony salad on the side. Freekeh is pre-roasted so don't be surprised when the soaking water turns ashy in color. -- posted by Cookie Jarvis

Imtabbal

Mon, 26 Oct 2009 12:24:00 -0400

This is the famous arabic finger food made with roasted and pureed aubergines, lemon juice, tahini and garlic. This is famous all over the arab world and abroad and is quick and easy and of course yummy. Serve with pita bread or tortilla chips. Tip: Do not puree the roasted aubergine into paste,,,,,,leave it a bit chunky. -- posted by Amal-Jo