Almond Cinnamon cookies by Foodessa

Middle Eastern inspired. Aromatic spice mellowed within an embrace of Almond goodness. A tender inside protected by a pleasant outer crunch. No electric beater required. For a detailed post...refer to: https://www.foodessa.com/2018/10/fall-in-cookie-serenity.html

Chickpea 'Hummus' style spread or dip by Foodessa

Alfresco in your garden or terrasse with a few spreads and dips. For a dedicated post on more spreads and dips plus Montreal's best Summer terrasses...refer to: http://www.foodessa.com/2016/06/montreal-terrasses-along-spreads-and.html

Bulgur and Bean Salad by Salad Foodie

Bulgur is classified as a whole grain and makes a healthy and satisfying vegetarian meal or a side to grilled meats. We like the light nutty flavor it lends to recipes. I always keep #2 medium grind bulgur on hand whenever tabbouleh, pilaf or salads such as this beckon me. To enjoy the best array of flavors this salad has to offer,…

Hummus, Spinach and Tomato Sandwich by Salad Foodie

Hummus makes a smooth and tasty sandwich spread. Add sautéed spinach and fresh tomatoes for a wholesome and hearty vegetarian meal. We like to use Chef Frosted Flaker's hummus recipe (see "Useful Links" below) for this.

noodle kugel by Chez la mere

courtey elinor lipman from The inn at lake devine

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.

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…

Arab Flatbread (Manakeesh) for Pizza and More by myra byanka

I happened upon this recipe from "The Arab Table," and by accident discovered it makes a terrific, super-thin pizza dough, but only make it if you like the type of dough that bakes to an almost cracker consistency. My oven only goes to 500 degrees, and I can't find my baking stone, but it turned out great, like it came from a…

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

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

Nuts for BAKLAVA phyllo pastry . by Foodessa

Snacking on nuts by the park highlighted my desire to try making Baklava my way. Flaky pastry phyllo layered with a nut variation, while sweetened with a light citrus syrup. Don't shy away from making this delight. Although the recipe may seem long and complex, it really is not that difficult. For a detailed post...refer…

Syrian Beef Kebabs by Chez la mere

SQUASH and Scallops Vegetable Basmati rice timbales {Syrian cooking inspiration} by Foodessa

I thought these scallops as well as our seasonal 'Market fresh' ingredients would make a great dish appreciating a Middle Eastern influence.

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.)

Hamantaschen by Chez la mere

mixed meat pilaf by Chez la mere