Couscous is a great alternative to pasta because it cooks so quickly. This recipe is made with M'hamsa couscous, a hand-rolled sun-dried couscous from Tunisia that has an especially toasty flavor. You could, however, substitute any brand.
Delicata squash is wonderful because its skin is edible, but this dish would be just as terrific made with roasted butternut squash.
Recipe found at reddding.com.
Serves 2 to 3 as a main dish, or 5 to 6 as a side dish.
Rub this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. You could also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so use sparingly to taste.
The prep time does not include the 20 minutes needed to rehydrate the chiles.
I'm always preparing tofu the same old way and would enjoy a change. This veganized shakshouka recipe was found in Nava Atlas' Vegan Express. It would be wonderful with fresh, in-season tomatoes.
Serve it with hummus, fresh pita bread and a cucumber & tomato salad for a meal with a Middle Eastern theme.
Recipe found in Toronto Star.
Gokhan Gokyilmaz and Su Goral made this three-ingredient dip during an olive oil tasting and lunch at their Toronto home. They served it with fresh bread, arbequina olives, an avocado and tomato salad, and a spicy walnut and feta dip called muhammara.
Their Turkish olive oil, Zei, is being sold in Toronto fine food stores. Buy good-quality feta from a cheesemonger and rinse it before crumbling.
Posted for ZWT6
Yalantzi is driven from Turkish "yalanci" which means fake. Yalantzi dolma(de)s are meant to be made without meat and served at room temp. This is popular in the coastal regions of pan Ottoman cultures where cold olive oil dishes are consumed daily. This version was found in recipesfromscratch.com
Saltah is one of the main dishes in San'a and is considered Yemen's national dish. This dish was found in the Toronto Star.
The data base wouldn't allow me to add zhug and hulbah. You'll need 2 tbsp of each. Zhug is a kind of Middle Eastern pesto and hulbah is Fenugreek paste. Purchase them in Middle Eastern grocery stores.
Enjoy this flavorful salad with falafel, barbecued meat, fried fish or spoon it into a pita pocket.
The recipe can be found in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian cooking. I found the recipe in the Toronto Star.
Recipe Source: Bon Appetit February 2009.
I'm getting tired of having soup for lunch every day. This sandwich is both delicious and keeps well in the lunch bag. Make sure that the hummus is thick for the sandwiches. If you're using it for a dip you can thin it out a bit with some olive oil. The hummus keeps for 1 week when stored in a tightly sealed container in the refrigerator.
Shadya Saleh of Lotus Catering & Fine Foods (1960 Lawrence Ave. E., 416-757-8315) shares this recipe for Egyptï¿½s national dish.
You can fry your own onions or buy them fried. Many Asian grocery stores sell them.
Recipe found in Toronto Star website.
Note: When I made this I used long grain basmati rice rather than calrose. I've never had koshari before but this substitution seemed to work out just fine.
I've changed the number of servings to 10 to 12 as I agree with the reviewer that this makes a lot more than 6 servings.
AGO (Art Gallery of Ontario) executive chef Anne Yarymowich created this salad to showcase some key flavours of the Middle East.
She'll serve a composed version of it in Frank restaurant (with oranges cut into 1/4-inch rounds and each ingredient added separately). The presentation below is easier to serve at home.
Pomegranate cutting instructions:
Use a paring knife to cut off the top about 1/2-inch below the crown. Inside you'll see four to six sections. Score the red skin at each section. Separate the pomegranate at each score. Over a bowl of water, loosen the arils (flesh-covered seeds) by hand and drop them into the bowl. They will sink. Use a spoon to scoop out pieces of white membrane that float to the top. Strain. (You will have to pick out remaining white bits by hand.)
In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional.
Recipe found in Toronto Star website
Serve this classic Moroccan coffee with or without milk for an elegant ending to a Moroccan meal, or to add a special, aromatic touch to coffee hour. Use vanilla sugar as a sweetener to add another layer of flavor.
Moroccans like their coffee quite strong. Use less coffee if you prefer a lighter brew.
The recipe can be used in a moka, electric perk, French coffee press, or automatic drip coffee maker.
Recipe from about.com
**Try looking in Asian stores for orange flower water
I found this in today's Toronto Star and I'm posting it for ZWT6. The person who submitted the recipe to the Star says this "is like the nation food" in the region of Kilis. The big difference between this version and the Lebanese version of muhammara is the addition of feta and a complex taste that comes from multiple ingredients.
The Toronto Star states that a couple of the harder to find ingredients may be considered optional i.e. the hot paprika mix/pepper cream.
Cooking time is refrigeration time. Made for ZWT6