Harissa – Armenian Porridge

Harissa - Armenian Porridge

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 […]

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Tabbouleh – Wheat and Herb Salad

Tabbouleh - Wheat and Herb Salad Recipe

Tabbouleh, also spelled tabouleh or tabouli, is a traditional Levantine salad that is commonly served as part of a mezze in the Arabic world.

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Mutabal – Armenian Eggplant Dip

Mutabal - Armanian Eggplant Dip

Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.

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Doogh – Persian Yoghurt Drink

Yoghurt is not just for smoothies or frozen treats. In the Middle-East and Mediterranean, yoghurt is a staple in the diet. It is served as a side dish, appetiser, marinade and dessert. It is consumed for breakfast, lunch and dinner. And, it is also used in drinks.

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Torshi Liteh – Eggplant and Herb Pickle

Afghani Eggplant and Herb Pickle

Torshi liteh is made with eggplants and herbs (parsley, coriander, mint, tarragon, basil). Eggplants are baked in the oven, put in a glass jar with herbs and vinegar, and stored in a cool, dry place for two to three months.

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