Harissa (Armenian: հարիսա harisa) is an Armenian dish from the Ararat plain. It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential […]
Sogan-dolma, which means stuffed onions in Turkish (soğan dolması), is a traditional Bosnian dish, considered the specialty of Mostar. Ingredients include onions, minced beef, rice, oil, tomato purée, paprika, vinegar or sour cream, strained yoghurt (locally known as Kiselo Mlijeko, literally sour milk), black pepper, salt and spices.
Stuffed Capsicum are found in many cuisines, each having a different filling making them distinct to each. This version is the Persian-style.
Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.
Tabbouleh, also spelled tabouleh or tabouli, is a traditional Levantine salad that is commonly served as part of a mezze in the Arabic world.
Kanafah , also spelled kunafeh or kunafah is a Middle Eastern cheese pastry soaked in sweet, sugar-based syrup
This is a very simple atar (syrup) recipe used with many Middle Eastern desserts.
Şiş köfte (Turkish), Shish kofte, or Sis kofte is a köfte or kebab variant in the Turkish cuisine. It consists of minced lamb, mutton, veal or beef, or a mixture of some of these meats with herbs, often including parsley and mint, on a şiş (skewer), grilled.
Taboon bread is sold as street food, stuffed with hummus, falafel or shaved meat, and is a staple of Middle Eastern cuisine worldwide.