January 6, 2010

I baked the fish fully until it was done, I served the sauce on the side without pouring it on the...

January 6, 2010

Basbooseh is a semolina or farina cake that is made widely in the Middle East with different...

January 1, 2010

This is an easy recipe for homemade flat bread. I added some herbs to it and pitted olives. It is...

December 22, 2009

Most of the ingredients for this recipe are found in almost every home or country, so anyone can...

December 21, 2009

This is the title of post written by Rehab Bassam in her blog" Hawadeet "which means “Stories” or...

December 21, 2009

Okra is an underrated vegetables. It is delicious and healthy but many people do not like it or...

December 20, 2009

This is an easy and tasty recipe for "Kufta" with Tahini Sauce. Kufta is ground meat mixed with...

December 20, 2009

Raheb Salad, or Eggplant Salad is a great appetizer salad that is very easy to prepare. it has few...

December 20, 2009

Hummus is probably one of the most famous and popular dips in the Middle East . It has been known...

December 19, 2009

Moussaka is a popular dish in the Mediterranean countries. I have listed a basic vegetarian...

December 19, 2009

Falafel Ingredients *2 cups chickpeas, cleaned from the stones, washed and soaked overnight or for...

December 19, 2009

This is a vegetarian recipe, but you might add to the stuffing about half or less of ground beef...

December 19, 2009

Kibbeh or Kubbeh is basically cracked wheat mixed with ground meat or certain vegetables and then...

December 19, 2009

This is an authentic recipe for Falafel, the popular food all over the Middle East. It is as...

December 19, 2009

This is a quick recipe for the basic and simple bread dough that is used for Thyme on flat bread...

December 18, 2009

This is how i usually prepare my stuffed turkey, Middle Eastern style! Thanksgiving day is not a...

December 17, 2009

This is a very traditional Palestinian recipe with few simple ingredients, it is called Musakhkhan...

December 10, 2009

This recipe is courtesy of Betsy Dorfman.

Pages