Tag: Middle Eastern recipes

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.

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...

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.