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Showing: A Vegetable Stew - Tabakh Rohoo - Baklava

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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.

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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.

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Al Kabsa - Traditional Saudi Rice and Chicken

Submitted by: EmiratiWife2010

Home Town: Youngstown, Ohio, USA

Fragrant basmati rice is topped with chicken pieces cooked in a tomato sauce with aromatic spices, and garnished with toasted slivered almonds in this authentic recipe.

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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.

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Apple and Honey Sorbet

Submitted by: MALKALEVADOM

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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.

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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.

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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.

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Arabic Green Beans with Beef

Submitted by: JAVONNES

Green beans are simmered with a spicy beef and tomato sauce in this recipe.

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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.

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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.

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Armenian Shish Kabob

Submitted by: chefmarkmarcarian

Home Town: Philadelphia, Pennsylvania, USA

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.

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Ashure

Submitted by: Asli Ocak

Living In: Izmir, Izmir, Turkey

This grain- and protein-rich Turkish dessert, also known as Noah's Pudding, is traditionally served at Eid celebrations. Soak the grains, beans, and raisins overnight.

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Asparagus Cashew Rice Pilaf

Submitted by: SABRINATEE

Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.

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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.

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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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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)!

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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.

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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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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.

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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.

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