Seeking a book publisher for my cookbook!
If you are a book publisher and is interested in publishing a cookbook about Middle Eastern Cooking, please contact my …
Category Archives: entre
SFEEHA (Flat Meat Pies)
I very well remember the days of my tender youth – when we were living the refugee life in a …
MOUJADDARA (Brown Lentil Casserole)
Moujaddara is full of nutrition, and once you make up your mind that you like it, it may become a …
MOUGHRABIYEH (Moughrabiyeh Stew)
My mother in law hard at work, and quite enjoying making Maftool for her family. Moughrabiyeh stew can be served …
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 …
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 …
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 …
Mouloukhiya Bedoun Lahmeh (Meatless Mouloukhiya)
In days gone by, every homemaker made certain to have on hand the family’s yearly supply of dried mouloukhiya . …
