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Showing: A Vegetable Stew - Tabakh Rohoo - Basboosa II

4.25 stars: 8 ratings
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A Vegetable Stew - Tabakh Rohoo

Submitted by: ALMALOU 
Home Town: Saint Helena, California, USA
Living In: Amman, Amman, Jordan
This is an Arabic vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister in law recently showed me how to make this. It is delicious. The addition of ghee or rendered butter at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat. 
4.36 stars: 14 ratings
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Afghan Beef Raviolis (Mantwo)

Submitted by: amanda1432 
Home Town: Hopewell Junction, New York, USA
Living In: Baltimore, Maryland, USA
Popular at a well-known Afghan restaurant nearby, this dish uses wontons to create delicious beef-, bean- and spice-filled raviolis with an Afghani twist. 
4.33 stars: 3 ratings
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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Submitted by: Corey Habbas 
This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. 
4.67 stars: 6 ratings
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Apple and Honey Sorbet

Submitted by: MALKALEVADOM 
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel. 
3.92 stars: 13 ratings
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Apples in Pajamas

Submitted by: OLIVIABREEN 
Home Town: Bern, Bern, Switzerland
Crunchy sliced fried apples that are served at breakfast (usually) with cinnamon and sugar. Commonly served in Israel. Given to me by a good friend. Hope you enjoy it as much as I did. 
4.13 stars: 23 ratings
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Photo of: Arabic Cookies

Arabic Cookies

Submitted by: Carol 
These cookies are very good and I got this out of my mother's personal recipes. This recipe is from a Lebanese woman who was a friend of my mother's. 
3.93 stars: 14 ratings
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Photo of: Arabic Green Beans with Beef

Arabic Green Beans with Beef

Submitted by: JAVONNES 
Green beans are simmered with a spicy beef and tomato sauce in this recipe. 
3.5 stars: 2 ratings
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Armenian Circulation Juice

Submitted by: SUPERBUCKET 
The grapes are good for the heart and the apricots are good for the blood. It is a tasty healthy juice that should be served only after being chilled. 
3.88 stars: 8 ratings
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Armenian Lentils

Submitted by: CASSANDRAHEARN 
Home Town: San Jose, California, USA
Living In: San Diego, California, USA
Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree. 
4.33 stars: 6 ratings
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Armenian Shish Kabob

Submitted by: chefmarkmarcarian 
Living In: Horsham, Pennsylvania, USA
These delicious Armenian lamb kebabs marinate for 24 hours and then they are broiled twice to ensure that all of the meat and vegetables have cooked to perfection! Serve with rice pilaf and pita bread. 
4.61 stars: 383 ratings
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Photo of: Asparagus Cashew Rice Pilaf

Asparagus Cashew Rice Pilaf

Submitted by: SABRINATEE 
Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta. 
4.83 stars: 6 ratings
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Photo of: Authentic Kicked-Up Syrian Hummus

Authentic Kicked-Up Syrian Hummus

Submitted by: Mary 
Home Town: Modesto, California, USA
Living In: Sacramento, California, USA
Roasted garlic gives this fabulous Syrian-style garbanzo bean dip a subtle sweetness.  
4.43 stars: 14 ratings
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Photo of: Authentic Lebanese Fattoush

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. 
4.3 stars: 27 ratings
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Photo of: Authentic Middle Eastern Hummus (Chummus)

Authentic Middle Eastern Hummus (Chummus)

Submitted by: Simone 
Home Town: Silver Spring, Maryland, USA
Living In: Tel Aviv, Mehoz Tel-Aviv, Israel
Authentic chummus is very different and SO much tastier than it's American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)! 
3.77 stars: 13 ratings
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Baba Ghanoush

Submitted by: Paige 
We think that parties and pita bread were made for this eggplant - based dip. Baked, peeled and cooled eggplants are mated with lemon juice, yogurt, tahini, olive oil ...and a few other ingredients. A stint in the frig and it 's ready to dip into. 
4.25 stars: 136 ratings
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Photo of: Baba Ghanoush

Baba Ghanoush

Submitted by: Winky 
This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving. 
4.6 stars: 5 ratings
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Babi's Bean Salad

Submitted by: Cosmas Bisticas 
This heavenly black-eyed pea salad has a slight Middle Eastern accent and gets a citrus kick from fresh orange and lemon juice. 
4.3 stars: 20 ratings
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Photo of: Baklava

Baklava

Submitted by: Karsta 
This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava. 
4.18 stars: 11 ratings
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Photo of: Basboosa

Basboosa

Submitted by: Lubna 
This is a traditional Middle Eastern dessert made with semolina and yogurt, then soaked in a rose water syrup. I got this recipe from my sister-in-law. 
4.57 stars: 7 ratings
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Basboosa II

Submitted by: Felicia Manocchio 
Home Town: Buffalo, New York, USA
This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup. 
Displaying 1-20 (of 175) recipes
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