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Middle East: Winter Noodle Soup (Aash Rechte) (Iran)

1 Pound Dried White Beans — soaked overnight 8 Cups Water 3 Medium Onions — finely chopped 2 Medium Turnips — finely chopped 1/2 Pound Spinach — chopped 1 Bunch Parsley — finely chopped 1 Bunch Cilantro — finely chopped 2 Teaspoons Salt 1/2 Teaspoon Pepper 1/4 Teaspoon Turmeric 3 Tablespoons Corn Oil 1 Pound […]

Middle East: Tomatoes Stuffed With Chickpeas (Jordan)

12 Medium Tomatoes 1/4 Cup Olive Oil 2 Medium Onion — finely chopped 4 Cloves Garlic — finely chopped 1/4 Cup Pine Nuts 1/2 Cup Cilantro — finely chopped 1 Can Chickpeas — drained Salt And Pepper — to taste 1/2 Teaspoon Allspice 1/2 Teaspoon Cumin 1 Pinch Cayenne 2 Tablespoons Butter Directions Cut off […]

Middle East: Tomato And Chickpea Soup (Iraq)

2 Tablespoons Butter 2 Medium Onions — finely chopped 2 Cloves Garlic — finely chopped 1/4 Cup Cilantro — finely chopped 1 Can Chickpeas — undrained 3 Cups Tomato Juice 4 Cups Chicken Broth 1/2 Cup Rice Salt And Pepper — to taste 1/4 Teaspoon Cumin 1/4 Teaspoon Allspice Directions Melt butter in a saucepan, […]

Middle East: Thick Chicken And Vegetable Soup (Saudi Arabia)

1 Pound Chicken — cubed 4 Cups Chicken Broth Salt And Pepper — to taste 1/2 Teaspoon Cumin 2 Medium Bay Leaf 4 Cups Mixed Root Vegetables — shredded 1/4 Cup Cilantro — finely chopped 2 Medium Onion — chopped 2 Cups Milk Directions In a large pot, bring the chicken, chicken broth, salt, pepper, […]

Middle East: Tahini Dressing

1/4 Cup Olive Oil — or sesame oil 1/4 Cup Water 2 Tablespoons Lemon Juice 1 Teaspoon Garlic Salt Directions Combine all ingredients and mix well.

Serves 1

Middle East: Tahini And Cumin Dip (Syria)

1 Cup Tahini 2 Cloves Garlic — finely chopped 1 Lemon Lemon Juice 1/2 Cup Water 1/2 Teaspoon Cumin 1/2 Teaspoon Cumin Seed 1 Tablespoon Parsley — finely chopped Directions Put tahini in a bowl and whisk until smooth. Stir in garlic and lemon juice. Add water slowly, while whisking until dip is a consistency […]

Middle East: Stefado Of Beef And Garlic (Kuwait)

3 Pounds Stew Meat — Trimmed 1″ cubes 6 Ounces Tomato Paste 1/2 Cup Fresh Parsley — Chopped Salt & Pepper To Taste 1 Each Bay Leaf 1 Teaspoon Dried Oregano — Crumbled 1 Teaspoon Cinnamon 1 Teaspoon Ground Cumin 1/2 Teaspoon Sugar 1/2 Cup Dry White Wine 1/4 Cup Dry Red Wine Vinegar 1 […]

Middle East: Shish Barak (Iranian Ravioli)

1/2 Cup Pine Nuts 1 Medium Onion — finely chopped 5 Cloves Garlic — finely chopped 12 Ounces Ground Lamb 1 Medium Egg 1 Teaspoon Cinnamon 3/4 Teaspoon Cumin 1 Tablespoon Tomato Paste 1/4 Cup Cilantro — chopped 1/4 Cup Mint — chopped 2 Teaspoons Hot Salsa Salt — to taste 15 Medium Egg Roll […]

Middle East: Rose Pancakes (Saudi Arabia)

1 Cup Flour 3 Teaspoons Baking Powder 1 Tablespoon Sugar 1/4 Teaspoon Salt Dash Cinnamon 1 Medium Egg 1 Tablespoon Honey 1 Tablespoon Rose Water 2 Tablespoons Almond Oil Directions Mix the flour, baking powder, sugar, cinnamon, and salt in medium bowl. Beat the egg, honey, rose water and oil in small bowl. Stir egg […]

Middle East: Rice With Lamb Casserole (Iraq)

1 Pound Lamb — diced 2 Medium Onion — finely chopped 1/4 Cup Olive Oil 1 Teaspoon Cinnamon 4 Tablespoons Pine Nuts 2 Tablespoons Tomato Paste Salt And Pepper — to taste 2 Cups Rice 2 1/2 Cups Boiling Water Directions Preheat oven to 350 degrees. Saute lamb and onion in oil for 10 minutes. […]