Arabic Salad

Serves 6
The secret to success of this classic Middle Eastern recipe is small/tiny uniform pieces. They catch the flavors better and ensure the exceptional fresh taste with the prefect ratio of flavors! Each region has their own variation of this recipe, my favorite is probably the Lebanese version which is very herbaceous.
4 small Persian [...]

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Fresh Dates, Mint Infused Honey & Ricotta

Serves 6
The dessert is one that combines the love of fresh dates with the amazing ricotta and honey found throughout the Middle East, the tea, purely a Tunisian thing, interesting and quite good.
½ cup honey
1/2  cup water
24 fresh Deglet Nuir or Medjul dates, pitted
2 cups fresh ricotta

In a small saucepan heat [...]

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Fresh Za’Atar and Warm Pita

Serves 4
A fresh and bright take on the classic dried Za’atar, perfect on warm pita with labneh cheese!  Be bold and make your own labneh, its easy.
1 clove garlic, chopped superfine
2 tablespoons fresh summer savory leaves, chopped fine
1/3 cup fresh lemon thyme leaves, chopped fine
1 teaspoon sumac powder
1 teaspoon lemon zest
1 teaspoon  sea salt
1 tablespoon [...]

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Middle Eastern Frozen Lemonade

Makes enough for your freezer to make a few pitchers

This is a take on the classic Middle Eastern frozen mint lemonade that is found throughout all parts of the Middle East, fresh and cold and always delightful.  This recipe allows for ease in the summer as you through the ice cubes in the blender [...]

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Roasted Tomato & Red Lentil Soup with FIRE HOT Yemini Zhug

Serves 6
½  teaspoon coriander seeds
1 teaspoon rainbow pepper corns
1 teaspoon cumin seeds
1-2 cups red cherry tomatoes, halved
4 cloves garlic, chopped course
1 medium shallot, chopped fine
2 teaspoons smoked paprika ( Turkish variety if you can get your hands on it!)2 teaspoons salt
2 tablespoons olive oil
2 cups red lentils
2 cups water
3 cups vegetable broth
Salt to taste
Fire Hot [...]

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Tunisian Fresh Mint Tea with Pine Nuts

1 cup fresh mint leaves
Hot water
Pine nuts
In a tea cup place 4-10 fresh mint leaves and fill with hot water.  Add honey to taste and place 4-8 pine nuts on the top.

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Tunisian Potato & Herb Salad with Harissa and Yogurt

Serves 6
2 pounds yellow potatoes, cooked and cubed or cut in approx ½ inch cubes (peels on or off)
2 tablespoons fresh parsley leaves, chopped
1 tablespoons fresh mint leaves, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Cracked black pepper
¼-½  cup extra virgin Olive Oil
Fresh Mint Harissa ( recipe follows)
Toss [...]

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Yemini Zhug with Grilled Halloumii

Serves 6
½  teaspoon coriander seeds, toasted
1 teaspoon rainbow pepper corns, toasted
1 cardamom pod, cracked and toasted
1 teaspoon cumin seeds, toasted
½  teaspoon caraway seeds, toasted
2 teaspoons salt
3 cloves garlic
2 cups cilantro leaves
4 -6 hot green chilies, chopped (any type is fine- Serrano, jalapeño, cayenne a combination of them all [...]

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