Topic: Middle Eastern food
White Coat Pink Apron features 12 Armenian and Middle Eastern mezze or appetizer recipes that everyone will love on their holiday table, including hummus, baba ghanoush, tabbouleh, muhammara, and more.[...]
SHERMAN OAKS, Calif. — Welcome to the Carnival Restaurant in Sherman Oaks, CA. Since 1984, this celebrated Lebanese family-owned restaurant offers a one-of-a-kind Middle Eastern dining experience known for its[...]
“If you thought rice was boring, you haven’t tried this Lebanese spiced rice. It’s easy enough to make on any weeknight but fancy enough to serve at special celebrations and[...]
“After seeing Armenia from the Georgian border in 1989, Paula Wolfert wanted to travel to the country, but conflicts in the region prevented her. Instead, she collected Armenian cookbooks, especially[...]
In The New Book of Middle Eastern Food Claudia Roden, Egyptian-born British cookbook writer and cultural anthropologist of Sephardi/Mizrahi descent, describes baba ghanoush as “exciting and vulgarly seductive” — possibly[...]
LONDON — This recipe is from Falastin: A Cookbook by Sami Tamimi and Tara Wigley. Tamimi is the executive chef and founding partner of the <https://ottolenghi.co.uk/> Ottolenghi restaurant group, and[...]
“Ask anyone from Arab countries what their favorite dessert is, and without hesitation they will most likely respond: ‘Knafeh,’” says Blanche Shaheen at her acclaimed Arab food blog, Feast in[...]
Author Ghillie Başan writes: “The food of Lebanon, Syria and Jordan takes me on a journey as every dish has a connection to stories and passion, old traditions and new.[...]
“International Cuisine is a culinary and travel adventure. We enjoy sharing recipes and travel tips from every country in the world, and exploring the world through food. Our mission is[...]
Barazek or barazeq (in Arabic barāzeq) is a classic Syrian-Palestinian cookie whose main ingredient is sesame (also called simsim and baksum in Arabic) and often also contains pieces of pistachio.[...]