So, I tried my hand at making some Baba ghanoush today. It was a lot better than the store bought variety I thought. Fresh is much tastier.
2 large aubergines
1 large garlic clove
1 medium onion
Juice of 1 lemon
1 tablespoon tahini
Fresh parsley and mint to taste
Smoked paprika if...
This was made here mid-autumn 2018. I had an overabundance of parsley in my herb garden. I mean a serious SERIOUS over abundance. What could I do?
Since this was the end here for locally grown heirloom tomatoes, I used those instead of supermarket roma tomatoes, but the...
Mudjadara* is a lovely comfort food from the Middle-East. It reminds me of Indian Kitchiri which is claimed to be the origin of British Kedgeree. The charred cabbage adds a delicious taste, although I don’t think its authentic. Make it as spicy as you choose by adding extra chilli if you wish...
This is the recipe I will be using for my falafel 2nd round attempt. I liked the basic original recipe but it didn't have enough punch for my husband and my tastes, so I have adapted it.
I've yet to find an online version of the Vegistan recipe so can't credit it.
This is a typical Middle Eastern recipe and can be eaten hot or at room temperature with rice or flat breads. The addition of a little extra stock turns it into a delicious soup. You can also use it as a superb accompaniment to lamb.
Cooking time: For the stock, 60 minutes plus standing time...
A Middle Eastern vegan dish of potatoes and okra. (If you really must have meat in it, see my notes at the end of the recipe!)
2 large onions, chopped
3 garlic cloves, finely chopped
1 ½ teaspoons turmeric
1 teaspoon baharat (mixed Arabic spices)
Chakchouka (or Shakshouka and other various spellings) is a middle Eastern dish traditionally served in a cast iron pan with flatbread to dip into the sauce. Its popular in Israel, where it is often served as a breakfast dish. Its quite similar to the Mexican breakfast dish Huevos Rancheros...