I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results. It was watery instead of creamy like the ones I had
I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twic
I love the idea of b'stilla but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas
I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there
Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily dice
New York City is filled with carts selling all sorts of food, but the most common ones are the halal carts. They each have their own recipes, but all have the s
Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live
I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now. Is it possible to
When I was in Israel a few years back I tried this really great street food. I had gotten the recipe, but now have lost it and don't remember what it was called
When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
I make Hummus quite often, and use my food processor to chop the chickpeas. This yields a sort of coarse paste, which is a little better if I peel the chickpeas
I've searched around for information on this, and seen "caramelized onions" in some places (simple enough to make), and then what can only be described as a VIO
I have bought several jars of tahini from different companies lately. All labels say, that they contain 100% hulled sesame seeds with no preservatives or artifi
Possible Duplicate:How should I prepare dried chickpeas? When making food like falafel and hummus, recipes typically ask for canned g
While looking at different recipes to make "yogurt sauce" commonly found in Middle Eastern cuisine, I noticed a descrepancy between the type of yogurt the recip
I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonex
I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved do
I've been to several Middle Eastern inspired restaurants around where I live and in most of these restaurants, the customers are able to see into the kitchen as
I see in this video how the falafel balls are fully submerged in oil. Are there other ways (e.g. baking) to prepare the falafel balls after the balls are formed
I've attempted to make Baklava just once in my life and the results were pretty disasterous. Some issues I have questions about when making the Baklava: How