Make Lahmacun, crispy Turkish flatbreads with meat
Lahmacun, or lahmajoun are fun to eat folded over and out of hand, as a snack or finger food. If you prefer to make bigger pastries, they also make a satisfying meal.
Middle Eastern recipes
The Eucalyptus Cookbook by Moshe Basson – Our Review
Moshe Basson, chef, food historian and owner of the famous Eucalyptus restaurant in Jerusalem, has finally published his cookbook. Its title is, naturally, The Eucalyptus Cookbook. The foreword is by Claudia Roden, an international authority on the foods of the Middle East and the Mediterranean.
Make Amba, an Indian mango relish
Immigrants from India and Iraq brought to Israel a taste for mangoes in savory contexts. The best-known one is amba, a sauce made with pickled mangoes. Stop in at any falafel or shwarma joint, and you'll see squeeze bottles lined up on the counter, containing tahini, ketchup and amba. Amba is dark yellow with turmeric, and runny. You won't want to wear a white shirt when you've drizzled amba over your nosh.
Cook Shulbatto, a vegan Druze bulgur pilaf
Bulgar wheat, or burgul as it’s known in the Middle East, begins as husked wheat grains. Farmers – or more likely, their wives – boil the grains for one hour, then dry them. The processed wheat grains are then take to the local mill for grinding into fine, medium, and coarse-sized particles. Each burgul quality has […]
Yemenite green hot sauce (zhug)
Zhug, sahawiq or bisbas is a hot sauce originating in Yemeni cuisine. There are many names for it. And here are a few more...s'chüg (also called zhoug or schug or zhug - generally meaning “ground”) is believed to harken from Yemen.