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Bulgur Pilaf

Bulgur Pilaf by Salad Foodie

Faster 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.)

1 vote
5081 views
Lebanese Spice Baz

Lebanese Spice Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Lebanese Spice Baz

1 vote
4194 views
Saffron rice with barberries, pistachio and mixed herbs

Saffron rice with barberries, pistachio and mixed herbs by Chez la mere

Barberries 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…

1 vote
4302 views
Iranian Rice

Iranian Rice by Kyra Martin

It's a little labor intensive, but totally worth it. This is probably the best rice I've ever had! Adapted from TheKitchn.com.

1 vote
2607 views
tomiya sauce

tomiya sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

tomiya sauce

1 vote
7591 views
Two Rooms Hummous

Two Rooms Hummous by Matthew Crabbe

A 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
4729 views
noodle kugel

noodle kugel by Chez la mere

courtey elinor lipman from The inn at lake devine

1 vote
2389 views