Articles filed under Middle Eastern
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RECIPE: Baba Ghanouj
Dec 14, 2016 6:00 AM - RECIPE: Baba Ghanouj
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Shirin Polo - Persian Sweet Rice
Jun 30, 2015 6:00 AM - Cook of the week Pari Diba of Barrington makes Shirin Polo, a dish of sweet rice, carrots, berries, almonds and orange zest. -
Khoresht FesenjanPersian Pomegranate and Walnut Stew
Jun 30, 2015 6:00 AM - Pari Diba's Khoresht Fesenjan, a dish of chicken with walnuts, onions and pomegranate sauce. -
Prune and Turnip Tagine
Mar 18, 2015 2:37 PM - Long before the slow cooker, there was the tagine: a clay cooking vessel from northern Africa whose conical lid promotes condensation and moisture retention, bathing the stew inside (also called a tagine) with steam and coaxing its ingredients to silky tenderness. Try Prune and Turnip Tagine in a tagine or Dutch oven. -
Moroccan Lentil Soup with Mustard Greens
Jan 20, 2015 5:30 AM - Select French green or brown lentils for Moroccan Lentil Soup; they hold their shape and texture better. -
Garlic-Marinated and Fried Tempeh
Jan 14, 2015 6:01 AM - Garlic-Marinated and Fried Tempeh is an Indonesian way of preparing tempeh that infuses it with garlic and salt before it gets fried to a crisp, golden goodness. -
Potato Frittata
Jan 6, 2015 6:01 AM - Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for potato frittata. -
Coconut Cilantro Chutney
Jan 6, 2015 6:01 AM - Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. Here is her recipe for coconut cilantro chutney. -
Saffron Chicken with Apricots
Jan 6, 2015 6:01 AM - Aban Daboo, one of the competitors in our Cook of the Week Challenge, returns to the spotlight to share the parsi cooking style from her homeland of India. She adds a pinch of saffron boost the flavor and color of her Saffron Chicken with Apricots -
Fattoush
Jul 9, 2014 6:00 AM - While living in Paris, chef and cookbook author David Lebovitz perfected his recipe for fattoush, a Middle Eastern salad with pita crumbles.
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