Simit is a ring-shaped unleavened bread, which is a popular street food in Turkey. The recipe comes from "The Country Kitchen" by Jocasta Innes, but I use butter instead of the recommended margarine, and sometimes substitute poppy seeds for the recommended sesame seeds.
A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.
The easiest ever side dish! Goes beautifully with all Middle Eastern meals, barbecues, plain grilled chicken and quite a lot of other recipes. Great as an accompaniment to salads. And so easy, it's ready in a flash!
A creamy milk jelly, which is basically a fragrant blancmange, from the Middle East. The recipe is adapted from one in a Claudia Roden book. I made it with orange blossom water and pistachios, with about 3/4 cup sugar, and it was lovely - even my dessert-resistant husband loved it, and it's a good way of getting more calcium into children! Next time, however, I will reduce the sugar to 1/2 cup. Note that 2 hours of the preparation time are chill time - it only takes 15 minutes to make the dish. Posted for the North African and Middle Eastern Tag game :-)
There's something irresistible about the salty, slightly rubbery texture of halloumi cheese. In this very simple recipe, the cheese is simply sliced and fried with caraway seeds. It's great with salad, or as part of a meze table.
Very simple dish, bursting with flavour. It is excellent hot, but any leftovers are also very good cold. I have suggested serving it with pitta bread, but you could instead cook up some rice, couscous or bulgur wheat and mix in the vegetables and cheese to serve as a hot or cold dish.
A very pleasant and rather unusual infusion of spices. I couldn't find any anise seeds, so I used fennel seeds instead, and it tasted lovely. The recipe is modified from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of entering the North African and Middle Eastern Zaar Tag game :-)
A lovely, nourishing soup from Morocco. There are many variations; this very tasty (and interesting one) comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joing the North African and Middle Eastern Zaar Tag game :-) Please note that the "pint" I mention is a British pint of 20 fl oz.
According to David Scott's "Middle Eastern Vegetarian Cookery", this easy salad is from Egypt, and is often served with the bean salad, "ful medames". I love it - it is fresh and summery, and delicious on a hot day. Feel free to reduce, or even omit, the onion if you don't like to eat it raw - the recipe still works well without it. Posted in the hope of joining the North African and Middle Eastern Tag game :-)
Wow! What can I say? Some of us love them, and others aren't so sure! Personally, I love them - in fact, I find them very hard to resist. They make a refreshingly different accompaniment to cheese or cold meat. By the way, I have used fructose in place of the sugar, with no noticeable difference in the end result. And most recently, I used a vanilla pod instead of the cinnamon stick, squeezing the seeds into the liquid before adding it to the grapes. The original recipe came from David Scott's "Middle Eastern Vegetarian Cookery", but I have doubled the quantity of spices because I like it that way - please half the cinnamon and cloves if you think you would prefer a milder version. Posted in the hope of joining the North African and Middle Eastern Zaar Tag game :-)
A very tasty and nutritious vegetarian meal, even though it is not very colourful. Use any green or brown lentil that holds its shape when cooked (i.e. not the red split lentils, which cook to a mush). Please note that the "pint" I mention is a British pint of 20 fl oz. This recipe comes from David Scott's "Middle Eastern Vegetarian Cookery". Posted in the hope of joining the North African and Middle Eastern Zaar Tag game.
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