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Tastira (Tunisian Fried Peppers and Eggs)

Submitted by: Asma Khalfaoui

This spicy Tunisian side dish is often served with fried fish.

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Authentic Bangladeshi Beef Curry

Submitted by: maishadewan

This spicy beef curry is best served with plain basmati rice, or eaten with naan or pita bread.

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Homemade Manti (Traditional Turkish Dumplings)

Submitted by: Asli Onser Ocak

Living In: Izmir, Izmir, Turkey

These little dumplings are made of seasoned ground beef or ground lamb wrapped in a homemade egg pasta. They're topped with a garlic-yogurt sauce and garnished with chile oil. Afiyet olsun (bon appetit)!

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Kofta Kebabs

Submitted by: SRKELZ

Home Town: Cashmere, Washington, USA

Living In: Tempe, Arizona, USA

These lamb kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good!

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Tunisian Lamb with Saffron (Keleya Zaara)

Submitted by: Asma Khalfaoui

This is another tasty Tunsian dish I picked up from my mother in law.

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Upside Down (Maqluba)

Submitted by: JustCallMeD

This perfect meal features all four food groups. It is inspired by the Arabic dish called 'Maqluba,' which translates to 'upside down.' When the meal has finished cooking, you take the pot and flip it upside down onto a large serving platter, and everybody helps themselves.

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Kokub's Mango Chutney from Pakistan

Submitted by: PREGOCOOK

Home Town: Denver, Colorado, USA

Living In: Dhahran, Ash Sharqiyah, Saudi Arabia

This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.

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Saleeg

Submitted by: Joud

Home Town: Jeddah, Makkah, Saudi Arabia

Saudi cuisine is rarely found in restaurants, it is traditionally a cuisine of the home, wonderful for entertaining. This Saudi dish is seasoned with cardamom and cinnamon. The spices flavor the chicken as it boils, then this stock is used to cook the rice, making for a beautiful layering of flavors.

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Jarjeer (Arugula) Salad

Submitted by: IMANKAY

Living In: Houston, Texas, USA

A very traditional Middle Eastern salad, flavored with sumac, an essential ingredient in Arabic cooking. It is so good and so simple you will wonder why you haven't made this before.

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Ash-e-jow (Iranian/Persian Barley Soup)

Submitted by: Autumn Leaves

Living In: Toronto, Ontario, Canada

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.

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Tahini Salad

Submitted by: hsyousef

Home Town: Hot Springs, Arkansas, USA

Living In: San Francisco, California, USA

This cucumber and tomato salad dressed with tahini-lemon dressing and plenty of fresh herbs is a delicious way to get those very valuable brightly-colored veggies, and at the same time have a little fun. This side salad goes nicely with any main dish.

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Authentic Lebanese Fattoush

Submitted by: George

This recipe uses two unusual ingredients: sumac and purslane. I find them at farmer's markets. Fattoush is a Lebanese salad, good for hot weather.

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Moroccan Tagine

Submitted by: Max Bosio

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

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Noni Afghani

Submitted by: ladyheather06

Living In: Arlington, Texas, USA

This is an easy bread recipe that results in a soft, tender flat bread. My native Afghani friend says that this bread tastes better than the traditional Arabic bread she buys at the store. Enjoy!

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Qabali - Afghani Rice

Submitted by: SWEETER THAN HONEY

This recipe is Afghani cooking - its a rice dish that's very popular and very delicious. Qabali is made with carrots, raisins, and basmati rice, and seasoned with cinnamon, cardamom, black pepper, and cumin.

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Sambusa

Submitted by: safiyosmommy

This is a Somali recipe. I learned it by watching my Somali friends around Ramadan and I was able to make my own variation. They are really good and I can't stop eating them. They are served during Ramadan, Weddings, Parties, or just because. A seasoned ground beef mixture is wrapped in a cone shaped package and deep fried. For a variation you can substitute shredded beef for ground beef.

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Lentils and Rice with Fried Onions (Mujadarrah)

Submitted by: Melissa Mueller

Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!

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Pakistani Meatballs with Gravy (Koftay)

Submitted by: SRECIPE

Meatballs made with an exciting blend of spices are cooked in a smooth, flavorful yogurt gravy. This is a classic Pakistani recipe that's great garnished with coriander and served with naan.

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Beef Samosas

Submitted by: sassyangelkiwi Donna-Maree Aus

Home Town: Whangarei, Northland, New Zealand

Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.

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