\nExperience the flavors of the Middle East with these Shawarma-inspired chicken skewers, perfectly seasoned and grilled to perfection.<\/p>\n
The flavors of Arabia – a culinary journey that transports you to the bustling souks and vibrant markets of this ancient land. With its rich history, cultural diversity, and geographical spread, Arab cuisine has evolved into a unique fusion of spices, herbs, and ingredients that delight the senses. Whether you’re hosting an intimate gathering or a grand celebration, Arabic food recipes offer a world of flavors to tantalize your taste buds.<\/p>\n
From classic dishes like shawarma and falafel to more exotic creations like maqluba and mujadara, this article brings together 20 mouthwatering recipes that showcase the best of Arabian cuisine. With its emphasis on fresh herbs, aromatic spices, and fragrant rice, every dish is a testament to the rich cultural heritage of the region. So let’s embark on this gastronomic journey and discover the flavors that make Arabic food truly unforgettable.<\/p>\n
\nExperience the flavors of the Middle East with these Shawarma-inspired chicken skewers, perfectly seasoned and grilled to perfection.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked chickpeas Instructions:<\/strong><\/p>\n 1. Drain and rinse the chickpeas. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked chickpeas Instructions:<\/strong><\/p>\n 1. Preheat oil in a deep frying pan to 350\u00b0F. Garlic Yogurt Sauce:<\/strong><\/p>\n – 1\/2 cup plain yogurt Mix all ingredients together and refrigerate until ready to serve.<\/p>\n Cooking Time:<\/strong> 20-25 minutes (including frying time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground lamb Pomegranate Glaze:<\/strong><\/p>\n – 1 cup pomegranate juice Instructions:<\/strong><\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked bulgur Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cooked bulgur, scallions, parsley, mint, and cilantro. Cooking Time:<\/strong> 10 minutes (plus chilling time)<\/p>\n Enjoy your fresh and flavorful Tabbouleh Salad!<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggplants Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 2 hours (45 minutes roasting + prep time)<\/p>\n Ingredients:<\/strong> Crispy Pita Preparation:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 20-25 grape leaves (fresh or jarred) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in a little water until softened. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken thighs Instructions:<\/strong><\/p>\n 1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of shredded phyllo dough (about 16-20 sheets) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 350\u00b0F (180\u00b0C). Sweet Cheese Filling:<\/strong><\/p>\n 1. In a bowl, mix together heavy cream, confectioners’ sugar, and rose water (if using). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup long-grain basmati rice Instructions:<\/strong><\/p>\n 1. Heat 2 tablespoons of oil in a large saucepan over medium heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup brown or green lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. Heat the oil in a large saucepan over medium heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 block of halloumi cheese Instructions:<\/strong><\/p>\n 1. Preheat your grill or grill pan to medium-high heat. Cooking Time:<\/strong> 6-8 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb ground lamb Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large onions, chopped Instructions:<\/strong><\/p>\n 1. Preheat your oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour, confectioner’s sugar, baking powder, and salt. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour, salt, and yeast. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of phyllo dough (usually found in the freezer section) Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lamb shank (about 1 pound) Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Get ready to spice up your culinary routine with these 20 flavorful Arabic food recipes! From classic dishes like shawarma spiced chicken skewers and falafel with garlic yogurt sauce, to innovative creations like lamb kofta with pomegranate glaze and stuffed grape leaves (warak enab), there’s something for every occasion. Whether you’re a fan of savory stews, sweet pastries, or refreshing salads, these recipes are sure to satisfy your cravings and introduce you to the rich flavors of Arabic cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":" The flavors of Arabia – a culinary journey that transports you to the bustling souks and vibrant markets of this ancient land. With its rich history, cultural diversity, and geographical spread, Arab cuisine has evolved into a unique fusion of spices, herbs, and ingredients that delight the senses. 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\n– 2 tablespoons olive oil
\n– 1 tablespoon lemon juice
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup chopped fresh parsley
\n– 10-12 bamboo skewers<\/p>\n
\n2. In a large bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and black pepper.
\n3. Add chicken pieces to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n4. Thread 3-4 pieces of marinated chicken onto each skewer, leaving a small space between each piece.
\n5. Brush the tops with olive oil and sprinkle with parsley.
\n6. Grill skewers for 8-10 minutes, turning occasionally, until cooked through.<\/p>\nClassic Hummus with Tahini and Lemon<\/h2>\n
\nThis classic Middle Eastern dip is a staple for any gathering. With its creamy texture and tangy flavor, it’s sure to please even the pickiest eaters.<\/p>\n
\n– 1\/4 cup tahini
\n– 2 tablespoons freshly squeezed lemon juice
\n– 2 cloves garlic, minced
\n– 1\/4 teaspoon salt
\n– 3 tablespoons olive oil
\n– 1\/4 cup water<\/p>\n
\n2. In a blender or food processor, combine the chickpeas, tahini, lemon juice, garlic, and salt. Blend until smooth.
\n3. With the blender or food processor running, slowly pour in the olive oil and water. Continue blending until the mixture is creamy and well combined.
\n4. Taste and adjust the seasoning as needed.
\n5. Serve immediately, garnished with paprika and a sprinkle of parsley if desired.<\/p>\nFalafel with Garlic Yogurt Sauce<\/h2>\n
\nThis classic Middle Eastern street food gets a flavorful twist with the addition of garlicky yogurt sauce. Serve with warm pita bread and your favorite toppings for a satisfying meal.<\/p>\n
\n– 1\/2 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh cilantro
\n– 2 cloves garlic, minced
\n– 1 tablespoon lemon juice
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon paprika
\n– Salt and pepper to taste
\n– 1\/2 cup all-purpose flour
\n– Vegetable oil for frying
\n– Garlic Yogurt Sauce (see below)<\/p>\n
\n2. In a bowl, mix together chickpeas, parsley, cilantro, garlic, lemon juice, cumin, paprika, salt, and pepper.
\n3. Gradually add flour, mixing until just combined.
\n4. Using your hands, shape into small patties.
\n5. Fry falafel for 3-4 minutes on each side or until golden brown.
\n6. Drain on paper towels.<\/p>\n
\n– 1 clove garlic, minced
\n– Salt to taste<\/p>\nLamb Kofta with Pomegranate Glaze<\/h2>\n
\nThis recipe combines the richness of lamb koftas with the sweet and tangy flavors of pomegranate, perfect for a unique dinner party or special occasion.<\/p>\n
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– 1 teaspoon cumin
\n– 1 teaspoon coriander
\n– Salt and pepper to taste
\n– Pomegranate glaze (see below)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n– 2 tablespoons honey
\n– 1 tablespoon lemon juice<\/p>\n
\n2. In a large bowl, combine lamb, onion, garlic, olive oil, cumin, coriander, salt, and pepper. Mix well with hands until just combined.
\n3. Shape into small koftas (about 1 1\/2 inches in diameter).
\n4. Grill koftas for 4-5 minutes per side, or until cooked through.
\n5. Meanwhile, prepare pomegranate glaze by whisking together pomegranate juice, honey, and lemon juice.
\n6. Brush glaze over koftas during the last minute of grilling.
\n7. Serve hot with chopped parsley, if desired.<\/p>\nTabbouleh Salad with Fresh Herbs<\/h2>\n
\nThis classic Middle Eastern salad combines the crunch of toasted bulgur with the brightness of fresh herbs, making it a perfect side dish or light lunch.<\/p>\n
\n– 1\/2 cup chopped scallions (green onions)
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh mint leaves
\n– 1\/4 cup chopped fresh cilantro
\n– 2 tablespoons olive oil
\n– 2 tablespoons lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, whisk together olive oil and lemon juice.
\n3. Pour the dressing over the bulgur mixture and toss to combine.
\n4. Season with salt and pepper to taste.
\n5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.<\/p>\nBaba Ganoush with Smoky Eggplant<\/h2>\n
\nElevate your mezze game with this smoky twist on the classic Baba Ganoush recipe! This creamy eggplant dip gets its depth from a few hours of slow-roasting, which caramelizes the natural sugars and adds a hint of smokiness.<\/p>\n
\n– 1\/4 cup tahini
\n– 1\/4 cup lemon juice
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon salt
\n– 3 tablespoons olive oil
\n– 1 tablespoon smoked paprika (optional)
\n– 1\/4 cup water
\n– Fresh parsley or cilantro for garnish<\/p>\n
\n2. Pierce the eggplants with a fork several times and roast for 45 minutes.
\n3. Remove from oven and let cool. Peel off skin, then chop into large pieces.
\n4. In a blender or food processor, combine eggplant, tahini, lemon juice, garlic, salt, olive oil, and smoked paprika (if using).
\n5. Blend until smooth, adding water as needed to achieve desired consistency.
\n6. Taste and adjust seasoning if necessary.
\n7. Serve at room temperature, garnished with fresh herbs.<\/p>\nFattoush Salad with Crispy Pita<\/h2>\n
\nA refreshing Lebanese salad that combines crispy pita bread, juicy tomatoes, and tangy sumac-seasoned vegetables.<\/p>\n
\n– 4 cups mixed greens (lettuce, parsley, mint)
\n– 1 cup chopped fresh tomatoes
\n– 1\/2 cup chopped red onion
\n– 1\/4 cup crumbled feta cheese
\n– 1\/4 cup crispy pita bread pieces (see below for pita preparation)
\n– 2 tbsp olive oil
\n– 1 tsp sumac powder
\n– Salt and pepper, to taste<\/p>\n
\nPreheat oven to 350\u00b0F (180\u00b0C). Cut 1 pita loaf into 8 equal pieces. Brush both sides with olive oil and sprinkle with salt. Bake for 10-12 minutes or until crispy.<\/p>\n
\n1. In a large bowl, combine mixed greens, chopped tomatoes, red onion, and feta cheese.
\n2. In a small bowl, whisk together olive oil and sumac powder.
\n3. Pour the dressing over the salad and toss to combine.
\n4. Add crispy pita bread pieces on top of the salad and serve.<\/p>\nStuffed Grape Leaves (Warak Enab)<\/h2>\n
\nThis classic Middle Eastern dish is a staple at many tables, and for good reason – the combination of tender grape leaves, flavorful rice, and savory spices is simply irresistible. With this recipe, you can easily create a delicious batch of Warak Enab to enjoy with friends and family.<\/p>\n
\n– 1 cup cooked white rice
\n– 1\/2 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh mint
\n– 1\/4 cup breadcrumbs
\n– 1\/4 cup grated onion
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cinnamon
\n– Salt and pepper to taste
\n– Lemon juice or vinegar (optional)<\/p>\n
\n2. In a large bowl, combine cooked rice, parsley, mint, breadcrumbs, onion, garlic, and spices.
\n3. Lay a grape leaf flat on a work surface, with the stem end facing you.
\n4. Place about 1 tablespoon of the rice mixture in the center of the leaf.
\n5. Fold the stem end over the filling, then fold in the sides and roll into a neat package.
\n6. Repeat with remaining grape leaves and filling.
\n7. Arrange stuffed grape leaves seam-side down in a single layer in a baking dish.
\n8. Bake for 30-40 minutes, or until grape leaves are tender and filling is heated through.<\/p>\nLentil Soup with Cumin and Coriander<\/h2>\n
\nThis aromatic soup is a perfect blend of spices and comforting lentils, making it a great option for a cozy dinner or a quick lunch. The cumin and coriander add a depth of flavor that pairs well with the tender lentils.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Add the lentils, cumin, coriander, salt, and pepper. Stir well.
\n3. Pour in the water or broth and bring to a boil.
\n4. Reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
\n5. Serve hot, garnished with chopped fresh herbs like parsley or cilantro, if desired.<\/p>\nChicken Mandi with Fragrant Rice<\/h2>\n
\nExperience the rich flavors of India with this aromatic dish that combines succulent chicken with a fragrant rice pilaf. This classic North Indian recipe is perfect for any occasion.<\/p>\n
\n– 2 cups basmati rice
\n– 2 tablespoons vegetable oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin seeds
\n– 1 teaspoon coriander powder
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– 2 cups water
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Heat oil in a large saucepan over medium heat. Add the chopped onion and saut\u00e9 until translucent.
\n3. Add the minced garlic, cumin seeds, coriander powder, turmeric powder, and salt. Cook for 1 minute.
\n4. Add the chicken and cook until browned.
\n5. Add 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until the rice is cooked and fluffy.
\n6. Garnish with fresh cilantro leaves and serve hot.<\/p>\nKnafeh with Sweet Cheese Filling<\/h2>\n
\nKnafeh, a popular Middle Eastern dessert, gets a creamy twist with this sweet cheese filling recipe. This indulgent treat is perfect for special occasions or as a sweet surprise for friends and family.<\/p>\n
\n– 1 cup of granulated sugar
\n– 1\/2 cup of unsalted butter, melted
\n– 1 cup of heavy cream
\n– 1\/2 cup of confectioners’ sugar
\n– 1 teaspoon of rose water (optional)<\/p>\n
\n2. In a large bowl, mix together sugar and melted butter until well combined.
\n3. Unroll the phyllo dough and cut it into desired shapes.
\n4. Place a spoonful of sweet cheese filling (see below) in the center of each piece.
\n5. Fold the phyllo dough over the filling to form a triangle or square shape, pressing edges to seal.
\n6. Brush tops with melted butter and bake for 25-30 minutes, or until golden brown.<\/p>\n
\n2. Pour mixture into a piping bag or a zip-top plastic bag with a corner cut off.
\n3. Pipe or squeeze the filling onto the phyllo dough before folding.<\/p>\nMaqluba (Upside-Down Rice with Meat and Vegetables)<\/h2>\n
\nMaqluba is a flavorful and aromatic rice dish from the Middle East, typically served on special occasions. This recipe combines tender meat and vegetables with fragrant spices, all wrapped up in a delicious upside-down presentation.<\/p>\n
\n– 1 pound beef or lamb, cut into small pieces
\n– 2 medium onions, chopped
\n– 2 cloves garlic, minced
\n– 2 medium tomatoes, diced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon paprika
\n– Salt and black pepper to taste
\n– Vegetable oil for frying<\/p>\n
\n2. Add the beef or lamb and cook until browned, about 5 minutes.
\n3. Add the onions, garlic, tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes.
\n4. Add 2 cups of water to the saucepan and bring to a boil.
\n5. Add the rice to the saucepan and stir gently.
\n6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
\n7. To serve, place a large plate over the saucepan and invert the Maqluba onto the plate.<\/p>\nArabic Lentil and Rice (Mujadara)<\/h2>\n
\nA classic Middle Eastern dish, Mujadara is a hearty and flavorful combination of lentils, rice, and onions. This simple recipe is perfect for a comforting meal or as a side dish.<\/p>\n
\n– 2 cups cooked white rice
\n– 2 medium onions, chopped
\n– 2 tablespoons vegetable oil
\n– Salt, to taste
\n– Optional: 1\/4 teaspoon cumin<\/p>\n
\n2. Add the chopped onions and cook until they are translucent and starting to brown (about 8 minutes).
\n3. Add the lentils, rice, salt, and cumin (if using). Stir well to combine.
\n4. Cook for an additional 10-12 minutes or until the lentils are tender and the mixture is heated through.<\/p>\nGrilled Halloumi with Za’atar<\/h2>\n
\nExperience the rich flavors of the Middle East with this simple yet elegant recipe that combines the creamy, salty goodness of halloumi cheese with the herbaceous warmth of za’atar. Perfect for a summer evening or a quick appetizer.<\/p>\n
\n– 2 tbsp of olive oil
\n– 1 tsp of za’atar
\n– Salt and pepper to taste
\n– Fresh parsley or thyme leaves for garnish (optional)<\/p>\n
\n2. Brush the halloumi cheese with olive oil on both sides.
\n3. Sprinkle the za’atar evenly over both sides of the cheese.
\n4. Place the halloumi on the grill and cook for 2-3 minutes per side, until golden brown and slightly charred.
\n5. Remove from heat and season with salt and pepper to taste.
\n6. Garnish with fresh parsley or thyme leaves, if desired.<\/p>\nLamb Ouzi with Spiced Rice and Nuts<\/h2>\n
\nA classic Middle Eastern dish, Lamb Ouzi is a flavorful and aromatic rice casserole filled with tender lamb, spices, and crunchy nuts.<\/p>\n
\n– 2 cups cooked white rice
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 tsp ground cinnamon
\n– 1 tsp ground cardamom
\n– 1\/2 tsp ground cumin
\n– Salt and pepper to taste
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped almonds or pistachios
\n– 2 tbsp olive oil<\/p>\n
\n2. In a large skillet, cook lamb, onion, and garlic until the lamb is browned.
\n3. Add spices, salt, and pepper; stir well.
\n4. Mix cooked rice with the lamb mixture.
\n5. Transfer the mixture to a 9×13 inch baking dish.
\n6. Sprinkle parsley and nuts on top.
\n7. Drizzle with olive oil.
\n8. Bake for 25-30 minutes or until the casserole is lightly browned.<\/p>\nShakshuka with Tomatoes and Peppers<\/h2>\n
\nSavor the flavors of North Africa with this vibrant Shakshuka dish, packed with juicy tomatoes, sweet peppers, and a hint of spice.<\/p>\n
\n– 3 large bell peppers (any color), sliced
\n– 4-6 ripe tomatoes, diced
\n– 2 teaspoons olive oil
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika (optional)
\n– Salt and pepper, to taste
\n– 2 eggs<\/p>\n
\n2. Heat the olive oil in a large cast-iron skillet or oven-safe pan over medium heat.
\n3. Add the chopped onions and cook until translucent, about 5 minutes.
\n4. Add the sliced peppers and cook for an additional 5 minutes, until they start to soften.
\n5. Add the diced tomatoes, cumin, smoked paprika (if using), salt, and pepper. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender.
\n6. Create 2-3 wells in the vegetable mixture and crack an egg into each well.
\n7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the whites are set and the yolks are still runny.<\/p>\nDate and Nut Stuffed Pastries (Ma’amoul)<\/h2>\n
\nA classic Middle Eastern dessert, Ma’amoul is a sweet pastry filled with dates and nuts. These intricately designed pastries are perfect for special occasions or as a treat any time of the year.<\/p>\n
\n– 1\/4 cup confectioner’s sugar
\n– 1\/4 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 1\/2 cup chopped dates
\n– 1\/4 cup chopped pistachios or almonds
\n– 1 tablespoon rose water (optional)
\n– Powdered sugar for dusting<\/p>\n
\n2. Add softened butter and mix until a dough forms.
\n3. Divide the dough into small balls, about 1 inch in diameter.
\n4. Flatten each ball into a disk shape.
\n5. Place a spoonful of chopped dates and nuts in the center of each disk.
\n6. Fold the dough over to form a triangle or other desired shape.
\n7. Brush tops with rose water (if using) and sprinkle with powdered sugar.
\n8. Bake at 375\u00b0F (190\u00b0C) for 20-25 minutes, or until golden brown.<\/p>\nArabic Flatbread (Khobz)<\/h2>\n
\nThis classic Middle Eastern flatbread is a staple in many Arabic households, perfect for dipping into soups or stews, or serving alongside a variety of dishes. With its crispy crust and soft interior, khobz is a simple yet flavorful bread that’s sure to please.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon instant yeast (active dry yeast can be used instead)
\n– 1 cup lukewarm water
\n– 1 tablespoon vegetable oil<\/p>\n
\n2. Gradually add the lukewarm water and mix until a shaggy dough forms.
\n3. Knead the dough for 5-7 minutes until smooth and elastic.
\n4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
\n5. Preheat oven to 425\u00b0F (220\u00b0C).
\n6. Punch down the dough and divide into 2-3 equal portions.
\n7. Roll out each portion into a thin circle, about 1\/8 inch thick.
\n8. Brush with vegetable oil and bake for 12-15 minutes or until crispy.<\/p>\nRosewater and Pistachio Baklava<\/h2>\n
\nDiscover the delightful combination of fragrant rosewater and crunchy pistachios in this traditional baklava recipe, perfect for special occasions or everyday indulgence.<\/p>\n
\n– 1 cup of granulated sugar
\n– 1\/2 cup of chopped pistachios
\n– 1 teaspoon of rosewater
\n– 1\/4 teaspoon of ground cinnamon
\n– 1\/4 teaspoon of ground cardamom
\n– 1\/4 teaspoon of salt
\n– 1\/4 cup of unsalted butter, melted<\/p>\n
\n2. Thaw phyllo dough according to package instructions.
\n3. In a small bowl, mix together sugar, pistachios, rosewater, cinnamon, cardamom, and salt.
\n4. Layer phyllo dough, brushing each sheet with melted butter, until you have 5-6 layers.
\n5. Sprinkle the sugar-pistachio mixture evenly over the top layer of phyllo dough.
\n6. Roll the baklava tightly, then cut into desired size pieces.
\n7. Bake for 45-50 minutes or until golden brown.<\/p>\nSpiced Lamb Shank with Freekeh<\/h2>\n
\nThis recipe combines the rich flavor of lamb shank with the nutty, slightly smoky taste of freekeh, a Middle Eastern roasted green wheat. The result is a comforting and satisfying dish perfect for a cold winter’s night.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon ground cinnamon
\n– Salt and black pepper, to taste
\n– 1 cup freekeh
\n– 2 cups lamb broth or water<\/p>\n
\n2. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb shank on all sides, about 5 minutes.
\n3. Add onion and garlic; cook until softened, about 3 minutes.
\n4. Stir in cumin, paprika, and cinnamon. Cook for 1 minute.
\n5. Add freekeh and broth or water to the pot. Bring to a boil, then cover and transfer to the oven.
\n6. Braise for 2-3 hours, or until the lamb is tender and falling off the bone.<\/p>\nSummary<\/h2>\n