Habash or Jaaj Mahshi (Turkey or Chicken with Rice Stuffing)
The following recipe may be different from the one you are used to, and you may find it hard to …
Author Archives: nadiafarah
Salatet Laban Ma’ Kouzbara Khadra (Yogurt and Cilantro Salad)
500 mL 2 (cups) natural yogurt 1/2 – 1 clove garlic, crushed salt (to taste) 250 mL (1 cup) cilantro, …
Maqloubet Batinjan (Upside Down Eggplant Casserole)
Although eggplant in the Middle East is mainly limited to two types, the large and the gradually smaller in size, …
Mouloukhiya Be Jaaj (Mouloukhiya with Chicken)
Mouloukhiya stew or soup, is very much appreciated by Middle Easterners, especially by Egyptians who prefer it soup-style. Mouloukhiya is …
Laban (Making Yogurt)
The consumption of yogurt plays a major role in the diet of the Middle Eastern people. Be it on the …
Mana-eesh be Za’tar (Thyme Loaves)
Man-oushi (singular for Mana-eesh) may look humble in appearance, but is steeped in tradition. Mana-eesh be Za’tar is a herb-flat-bread …
Fassoulia Khadra (Grean Bean Stew)
1 kg (2 pounds) cubed beef – preferably shank cut; cubed goat or lamb Flavouring ingredients such as, onion, celery …
Tips to Remember
Here is a novel way to eating hard-boiled eggs: With the tines of a fork crush a hard-boiled egg until …
Zaitoun Akhdar (Green Olives)
Middle Easterners appreciate their olives. Be they black olives or green, they make an appearance at almost every meal. Families …
Zaitoun Aswad (Black Olives)
In many parts of the Middle East, a herb by the name of ‘Faijan’ (Rue) is added to black olives (in …
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