Recipe

Bull penis stew recipe – or Soup #5

People around the world eat the penises of bulls, sheep, and goats, without a quiver.

Make a cheesy, warm artichoke dip as an alternative to hummus

Spiky artichokes and bristly cardoons, to be exact. If you're looking to enrich your menus with less meat and more vegetarian food, take advantage of these thorny vegetables while they're still in season.

Make home-fermented olives

The tastiest olives are the ones you pickle yourself. Read on for ways of upgrading store bought olives too.

Saudi Arabian Spiced Eggs

Spice up your breakfast egg with this easy recipe from Saudi Arabia.

Zalabya, the Middle Eastern bread with black cumin seeds

Once you've tasted bread baked with spicy black cumin seeds, you'll reach for more...and more. Black cumin is often added to breads and crackers in...

How to make etrog jam

The etrog is a stunning fruit. It's also known around the globe as citron ––but it's not to be confused with the French word "citron" which just means lemon. The etrog or citron is indeed a citrus fruit, so cousin to lemon and lime, but it's a world away from that tangyness and in its own class.

Rosh HaShanah Honey Chiffon Cake Recipe

Foods flavored with honey symbolize the desire for a sweet New Year in the Jewish calendar.

Flan, A Sophisticated “Slow” Summertime Dessert

Cool, silky, creamy flan with its veil of caramel syrup. Make it at home for a fabulous slow-food dessert.

Easy vegan couscous and Egyptian vegetarian roqaq recipes

This traditional Egyptian lasagna-style dish is commonplace in restaurants, cafes and in the home. Usually served with ground beef and loads of cheese, we have taken them out to make it inviting and tasty for the non-meat eaters around. It’s still just as good, if not better.

Make summer sing with fresh figs, arak and cream

Figs come into Middle Eastern markets twice a year, in July and in September, but their seasons are always short. There are about 750 kinds of figs in Syria, Lebanon, Israel, Turkey and Iran.

Mulberry chutney recipe

You know mango chutney from India. It's eaten well on samosas. But all manners of fruit can create a chutney, especially those fruits that don't keep in the fridge.

Poussins Stuffed with Pine Nuts and Rice

Poissins are baby chickens. This recipe calls for pine nuts stuffing.

Make your own pesto at home!

3 bunches of basil (green or purple) 2 cloves of garlic (not frozen) 1/4 to 1/2 cup of olive oil 1/4 to 1/2 cup of walnuts (or pine nuts) Salt to taste A large squeeze of lemon juice Make it extra delicious by adding in 100g of parmesan Make it extra healthy by adding in a handful of nettles. 

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