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June 12 2019

Watermelon, Halloumi and Za’atar Salad

This watermelon, halloumi, and za’atar salad is a marvelous Middle Eastern concoction with watermelon, cheese, cucumber, olives, grapes, za’atar, and sumac. As refreshing as a dip in the Mediterranean.

Bowl of watermelon, halloumi and za’atar salad, which also has cucumbers, olives, and grapes

Adapted from Rawia Bishara | Levant | Kyle Books, 2018

This simple summer supper jumbles everything you might set out with cocktails or wine before dinner—summer fruit and vegetables and cheese–into a salad that goes just as...

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Reposted fromsigalongastronomy sigalongastronomy

March 20 2015


Lebanese Spiced French Fries

Reposted byindivisualistnothingness

March 01 2015


A Simple Middle Eastern Dinner with An Edible Mosaic (via middle-easterns.tumblr.com)

Reposted byRekrut-Kriceball

February 10 2015


February 09 2015


Lablabi (Middle Eastern Spicy Chickpea Stew) recipe on Food52.com

“I first came across Lablabi in an article in the Wall Street Journal. Gil Marks also includes a recipe in his book, Olive Trees and Honey. It is not too complicated, can be made with canned or dry chickpeas, and is garnished with a variety of piquant garnishes. The original recipe had you simply add crushed garlic, salt, and spices to the simmering chickpeas, serve it over a chunk of toasted baguette, and allow each diner to garnish as desired. Gil Marks has you saute carrots, celery root and onions. The stew fulfilled all of our family's basic requirements: chickpeas in any form are a favorite; lemony chickpeas, even better. And we always seem to have cured lemons, capers, and garlic on hand. I altered the recipe by sizzling the crushed garlic with spices and scallions and adding the fragrant mixture back into the pot of beans, saving some for a bright garnish. The technique of mashing garlic and salt with the spices to be used in the recipe hails from Jacquelin Higuera McMahon. It seems to round out the flavors.”creamtea

May 21 2014


January 30 2014


January 10 2014


Egyptian Molokhia Recipe

Molokhia the dish is made throughout much of Africa and the Middle East, but the origins of the dish are said to be in ancient Egypt, where it’s still popular to this day. In the Egyptian preparation, the Molokhia leaves are stripped from the stems, then minced using a mezzaluna. It’s cooked with ground coriander, garlic and stock and is often served with chicken (or more traditionally rabbit). In Levantine countries such as Syria and Lebanon, Molokhia is made with the whole leaves and is served with a vinegar and onion sauce along with toasted pita squares.

December 23 2013


May 21 2013

Manakish Bread, Lebanon

February 04 2013


Hummus (arab culture, Feb. 3 2013)

Hummus is a common food in the Middle East today that’s eaten as part of a meal, or simply alone with some pita bread.



  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  2. Place in serving bowl, and create a shallow well in the center of the hummus.
  3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve with warm or toasted pita bread. This can be refrigerated for up to three days. Enjoy!

October 26 2012

Turkish Food: Lamb Brain Salad
Turkish Food: Lamb Brain Salad

October 25 2012

Spicy Morrocan Fish Stew

October 24 2012

Lebanese Beef and Potato Stew

October 20 2012

Moroccan Harira with Chckpeas, Green Lentils and Mushrooms

September 27 2012

Baba Ghanouj, Middle Eastern eggplant dip.
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