I was given lamb kofta in my CSA share. It is spiced with coriander, cumin, garlic, paprika, and ginger. I have limited experience with Middl
From the Wikipedia entry for allspice: Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a
I am currently studying how to make great falafels. Currently I know that the amount of water added to the mixture afterwards is very important. Too little and
I'm trying to create halva, and my first attempt ended up with something that wasn't crumbly like halva is supposed to be - instead, it ended up a hard, taffy-l
I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do
I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for si
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip
A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and sal
I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "wh
I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with t
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 have a ceramic Tagine that I used regularly to make Middle Eastern dishes. However over the last few months I didn't use it and it sat outside on the balcony
I've been making falafels from scratch for a few times now and I've started to get the hang of it. I've got the texture of the falafels pretty