All recipes » Side dishes » Middle eastern
Bulgur Pilaf by Salad FoodieFaster and easier to cook than rice, bulgur is a grain to consider for making pilaf. High in fiber and low in fat makes this side dish a healthful choice. Easily converts to vegetarian by omitting the chicken broth. (Medium to large grind bulgur will be best for this recipe.) |
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Lebanese Spice Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLYLebanese Spice Baz |
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Saffron rice with barberries, pistachio and mixed herbs by Chez la mereBarberries are tiny, jewel-like, dried sweet-and-sour Iranian berries that we've been using a bit obsessively recently. It is hard not to – their intense sharpness accentuates other flavours in a dish and adds wonderful drama to its looks. You can get them online, and from Iranian and some Middle Eastern grocers. If you can't find… |
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Iranian Rice by Kyra MartinIt's a little labor intensive, but totally worth it. This is probably the best rice I've ever had! Adapted from TheKitchn.com. |
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tomiya sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLYtomiya sauce |
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Two Rooms Hummous by Matthew CrabbeA thick spread made from mashed chickpeas in the style of the restaurant Two Rooms. Can be served as an accompaniment with fish or used as a dip. |
3 votes
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noodle kugel by Chez la merecourtey elinor lipman from The inn at lake devine |
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