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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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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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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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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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Black Glutinous Rice Porridge

Submitted by: Farida

An exotic dessert perfect for breaking the fast during Ramadan. Black glutinous rice and pandan leaves can be found in Asian grocery stores.

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Harira

Submitted by: Usman

This Moroccan soup has lamb, lentils, chickpeas, noodles, egg and more and is spiced with cinnamon, ginger, cayenne and turmeric.

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Baba Ghanoush

Submitted by: Winky

This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving.

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Marinated Olives

Submitted by: Sir Pellinore

Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.

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Favorite Lentil Soup

Submitted by: Alma Lou

Red lentils are colorful and creamy in this Middle Eastern-inspired soup. A fragrant mix of olive oil, onion soup mix, ground cumin, and pepper provide zip! The lentils are cooked in a pressure cooker, then combined with herbs and spices and processed until smooth. Just before serving, a squeeze of lemon and a sprinkling of parsley are added.

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Pita Bread

Submitted by: Talia

This low-fat pita recipe calls for applesauce instead of oil. Bake or fry it until puffy, and then let it cool and wrap it around your favorite sandwich fixings.

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Pasta with Yogurt Sauce

Submitted by: Alma Lou Annab

Mash cloves of garlic into a paste and add to plain yogurt to make a tart and pungent pasta sauce. Toss with warm buttery noodles and garnish with parsley. Toasted pine nuts sprinkled over the top make this dish a special treat.

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Koulourakia II

Submitted by: Linda

S shaped cookies sprinkled with sesame seeds.

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Ramadan : Newest

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Top 20

Newest

Kokub's Mango Chutney from Pakistan

Jarjeer (Arugula) Salad

Tahini Salad

Sambusa

Black Glutinous Rice Porridge

Harira

Baba Ghanoush

Marinated Olives

Favorite Lentil Soup

Pita Bread

Pasta with Yogurt Sauce

Koulourakia II

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