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Coriander Sauce

Coriander Sauce by John Spottiswood

This is a common feature on Afghan tables and also similar to the coriander sauce you frequently find in north Indian restaurants. It's also common in Georgian cuisine. Serve it on top of the Chile-Coriander Chicken, or as a side to any grilled meat or vegetable. It is awesome!

7 votes
9356 views
Armenian Red Lentil Balls - Vospov Kheyma

Armenian Red Lentil Balls - Vospov Kheyma by John Spottiswood

Traditionally, Kheyma is a made with meat (raw beef patty). However, during Lent many Armenians prefer Vospov Kheyma as a vegetarian alternative. Our friends the Bedrosians brought these over as an appetizer last night. He said it was a bit spicier than his mother usually made, but we all thought they were perfect. If you want less…

3 votes
11431 views
Eggplant stuffed with tomato and garlic - Iman Bayeldi

Eggplant stuffed with tomato and garlic - Iman Bayeldi by John Spottiswood

The Turkish name for this recipe means "The Priest Fainted". I think the idea is that it tastes so good it made the priest faint. Anyway, it really is that good and pretty healthy too! This recipe was provided by Brian Bedrosian -- http://www.cookeatshare.com/chefs/brianb-208. Hopefully, with a little prodding from others too,…

6 votes
10905 views
AUSHAK - AFGHAN RAVIOLI

AUSHAK - AFGHAN RAVIOLI by Linda Tay Esposito

I first tasted Aushak at the Salang Pass restaurant in Fremont, a city where a lot of Afghan immigrants have settled. Aushak is proof that Marco Polo made his way through that part of the world (I mean through the Hindu Kush, not Fremont!) enroute back from China. Aushak is traditionally made with beef - it's the Afghan version of…

3 votes
21493 views
Turkish Red Lentil Soup

Turkish Red Lentil Soup by John Spottiswood

I order this every time I go out for Turkish food. It is an amazingly flavorful and wonderful soup. It's always a little different wherever I have it, but it is always phenomenal. This recipe, culled from 2-3 that I found online, is no exception. It's a bit full bodied, almost like a stew, compared to others I have had. I loved…

6 votes
5985 views
Eggplant and Peas Stew

Eggplant and Peas Stew by John Spottiswood

This recipe was invented by my good friend Brian Bedrosian. He recommends that you "Should drink red wine while cooking and eating for best results." I haven't tried this one yet...but every other Armenian concoction I've tasted of Brian's has been outstanding!

5 votes
3903 views
Chickpea Rice

Chickpea Rice by sevgi

This is a Turkish Chickpea Rice recipe. To speed up the process, I use canned garbanzo beans. The terms garbanzo and chickpea are used interchangeably. If you are looking for ways to add protein into your diet, then this is a great recipe option.

1 vote
2911 views
Wheat and Barley Bran flour Biscuits

Wheat and Barley Bran flour Biscuits by Coral

I love baking but I hate to use very fine white flour. So, this time I have made biscuits from wheat flour and Barley Bran. These are perfect tea-time or evening snacks. These are also all time favorite of my daughter. As I used whole wheat flour and barley bran flour with home made butter, I don't suffer from any guilt when she eats…

1 vote
2891 views
ENGINAR DOLMASI

ENGINAR DOLMASI by filiz

1 vote
1193 views
Spanikopita

Spanikopita by Kelly Christensen

This is an authentic recipe from Turkey that my mom received from the women she lived near in Ankara, Turkey when we were stationed there as a family.

1 vote
1807 views