Brown Mujadarrah with Tangy Yogurt by Jennifer @ T-Bones and Tofu

After undergoing phase two of what will hopefully be my only root canal ever, I wanted something comforting, delicious and easy to chew for dinner. And, as you can imagine, after such a long day, it wouldn’t hurt if that something was simple to make. Enter mujadarrah. If you aren’t familiar with this middle eastern staple, I urge…

Spiced Potatoes by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spiced Potatoes

Yogurt with cucumber Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Yogurt with cucumber Baz

Tabouleh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese basic OUTLET: All

Recipe for cake by julhas pastry chef

Lemon cheese how to make

Pasta with Yogurt, Peas, and Chile by Chez la mere

from orangette.com and Jerusalem, by Yotam Ottolenghi and Sami Tamimi

Kashk Bademjoon _Eggplant Apptz. by Mozhi Habibi

This is an Eggplant dish with garlic, onions and mint.

Artichoke Bean Hummus by Farrell May Podgorsek

Canned artichokes blended with garbanzo or white beans, tahini and citrus makes a delicious, lower calorie dip than the traditional hummus. the grapefruit juice gives the dip a slight tang, but you can use lemon juice if grapefruits are not available. I like sumac sprinkled on top, but you can add lemon zest to the dip and top with…

STRAWBERRY TIRAMISU DESSERT: by Amreen Khan

foul mudammas by Chez la mere

Pomegranate Glaze by Farrell May Podgorsek

This glaze is fabulous on grilled lamb or beef. It is especially good with Middle Eastern flavored recipes. You can use some to marinate your lamb, and serve additional on the side. If you cannot find pomegranate syrup or molasses you can use pomegranate juice and boil it down until it is thickened and becomes syrupy.

Lachmacun by harry mc naughton

this dish is known under different names depending which country you are in its various names are Lahm bi'ajeen, lahmajoun, Lahma bil ajeen, Sfiha and of course lachmacun in turkey The base of the product can be anything from lavash, Armenian pizza to lebanese pide, or even pizza base I will concentrate on turkish version.

Forget the Tahini Baba Ganoush by Mellie Duffy

I like to make baba this time of year with the wonderful selection of eggplants, but I don't keep tahini on hand, it can be hard to find & is costly. This is a recipe without the tahini that my friends & family enjoy.

: Tabouleh by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese basic

Kofta Korma by Korinna

indian meatballs. I make them in my tagine. If i want to stick to indian i serve them with basmati rice and a naan bread but if you feel for morocco, serve them with couscous and fresh salad :-)