I did not read through each and every recipe however, the ones I did peep at look fairly easy and tasty. I plan to try some and will let you know how it goes. I’m not a great cook (I can’t even make jello – seriously )… so, let the games begin :)Haneefah
Mezze – Appetizers
Source: http://www.sudairy.com/mer
abakadoo ma’ taheena – avocado appetizer adas bil hamod – lentils with lemon juice al-motubug – stuffed pastry squares arabian cauliflower with tahini aromatic lamb meatballs aubergine dolmas baba ghannouj – eggplant dip banadoora maqliya ma’ thoom – fried tomatoes with garlic batata bel lamoun wal cosbara – roast potatoes with lemon and coriander berber bean purée bessara- fava bean purée black olives with harissa bourek cheese & walnut spread chickpea and olive appetizer cooked olive salad cracked green olives with herbs and preserved lemon creamy yogurt-and-walnut dip dibis w’rashi- tahini and date syrup dip eggplant & yogurt dip eggplant meatballs fatayer bisabanikh – spinach pastry feta cheese dip fried artichoke hearts with taratur sauce fried eggplant fried dried fava beans fried zucchini with garlic yogurt garlic pita crisps hudhud ghanoush – turnip spread hummus bi tahina – chickpea and sesame dip hummus pitas with feta-olive salsa hummus with flat bread jawaneh – grilled chicken wings with lemon and garlic jibne wa labneh – cheese and yogurt dip korrat – leeks laban cheese balls laban ma’ habaq – yogurt and basil appetizer lahm biajeen – ground meat pizza lentil hummus matesha masla – sweet tomato purée microwave baba ghanoush middle eastern lamb-stuffed zucchini with yogurt sauce middle eastern sesame lamb meatballs with minted yogurt dip midye dolmasi – stuffed mussels mint-yogurt dip mohambra moroccan herbed olives muhammara – hot pepper dip new potato with herbs & coarse salt with greek yogurt dip persian shami red pepper hummus sabanikhiyat – turnovers with spinach filling salatat bathinjan – eggplant appetizer saudi samboosak shredded beets with thick yogurt shredded cabbage and tahini dip shakshouka sigara böregi – little cheese rolls smoked caviar and hummus on pita toasts tahinat el beid tunisian potato & olive salad turkish hummus yellow pepper & sun-dried tomato appetizer a la tel aviv zaytun msabbah – spiced olives
As salaamu alaikum
insha Allah looks like I’ll be trying some new recipes.
Comment by Umm Rumaysah — August 30, 2008 @ 2:03 am
Wa ‘alaikumus salaam. Let us know how it goes In Shaa Allaah.
Haneefah
Comment by Desert Diaries — September 1, 2008 @ 2:03 am
I’d made my own hummus dish before, i followed all the directions from my Mediterranean cookbook and it did not look like the photo in cookbook or look like the hummus at the syrian resturant down the street from my house or taste like it. my kids didnt even eat it, and they’ll eat anything that looks like poridge to them lol.
i was so excited because i love hummus needless to say i went back to buying my hummus outside. mashallah i do tend to make a good pot of addis, save my 2 riyals and make my own that will stretch for 3 days and still be in good condition to eat.
Comment by shamel — September 1, 2008 @ 6:33 am
Lol. Your comment is my life story – smiles.
Comment by Desert Diaries — September 15, 2008 @ 4:59 pm
Here’s a transcript on how to make “Quick and Easy Hummus.”
http://video.about.com/mideastfood/Hummus.htm
Comment by Desert Diaries — September 29, 2008 @ 5:50 pm
Assalaam-o-Alaikum
I’ve been through some of the recipes, InshaAllah i’ll try some when i get the chance.
I want to ask, when it says ‘flour’, which flour does it usually mean?? I’m from the UK and here we never just say ‘flour’… its always plain (all-purpose), self-raising, bread, wholemeal, strong, etc…
There are sooo many flours and for different purposes. Whenever i come across a recipe not from the UK it states ‘flour’ only and it never says which one?
Comment by Bint — August 8, 2009 @ 9:30 pm
Wa ‘alaikumus salaam wa rahmatullaahi wa barakaatuh. You’re asking the wrong person sister…(sorry with a smile). I have yet to perfect my Jell-O making skills let alone know the difference between “strong” and “wholemeal” flour…lol.
Try searching the net for Middle Eastern cooking tips In Shaa Allaah. I hope it works out.
Comment by Desert Diaries — August 10, 2009 @ 11:56 pm
love these recipes.show me more and more
Comment by thateta heyera — November 6, 2009 @ 5:10 pm
I have a few listed here.
Enjoy!
Comment by Desert Diaries — November 9, 2009 @ 1:09 am