Archive for the ‘Arabic/Middle Eastern Recipes’ Category

Ras el Hanout {Moroccan Spice Mix}

Friday, January 17th, 2014

Ras el Hanout

What I love most about my Middle Eastern kitchen here in Kuwait is how it smells.

Yes, it’s clean, so there’s the background smell of cleaner (which I actually love), lol. But it’s the other smells that captivate me…

The heady aroma of spices mingling with the soft scent of sweet fresh fruit and the bright smell of freshly ground Turkish coffee. Every time I pass the shelf where I keep my canister of Turkish coffee I can’t help but stop for a moment and inhale deeply. (more…)

Limonana (Middle Eastern Frozen Mint Lemonade)

Monday, October 14th, 2013

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It’s October. It may or may not be snowing profusely where you are. (Although I’m not there now, where I come from, it more than likely is snowing profusely!)

I realize that.

So what am I doing posting a frozen beverage? (more…)

Molokhia Waraq

Wednesday, June 5th, 2013

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If you’re a long-time reader of my blog, you know I try to be as transparent with my readers as possible, so I’m going to give it to you straight on this: I can’t even begin to tell you how disgusted I was when I first tried Molokhia in the Middle East.

The flavor wasn’t bad – it’s earthy, sort-of like spinach, flavor-wise.

But texturally, it’s something else altogether.

Meaning, it’s slimy as heck. (more…)

Moroccan-Spiced Carrot-Date Salad

Friday, April 12th, 2013

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After snow flurries last week, spring has finally sprung here! What better way to enjoy it than with a beautiful, refreshing salad? This carrot salad is a bit of a surprise and nothing like the average picnic-staple carrot salad you might be more familiar with. It boasts a citrusy Moroccan-spiced dressing, onion for a savory pungency, and sweet Medjool dates and navel oranges to add sweet balance. Head over to my post on Honest Cooking for the full recipe!

An Old Palestinian Potato Home Remedy for Tummy Troubles

Wednesday, March 27th, 2013

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The last time Mike and I were in the Middle East I came down with stomach bugs three different times in 40 days. That’s more times than I’ve been sick with tummy troubles during the rest of my adult life combined (other than that trip, I only remember having stomach flus twice since being a kid!). Lucky for me, my mother-in-law is well-versed not only in cooking, but also in home remedies, many of which very effectively use food as medicine.

As Hippocrates said, Let thy food by thy medicine and thy medicine be thy food. (more…)

Maftoul (Palestinian Couscous)

Friday, March 1st, 2013

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The ingredient pictured in my last post is Palestinian couscous, called maftoul. It’s hearty and comforting, making it perfect cold-weather food. I learned how to make it from my Syrian mother-in-law, and she learned how to make it from her Palestinian mother-in-law. Head over to my post on Honest Cooking for the full recipe!

Meat Shawarma Recipe + An Announcement

Thursday, December 6th, 2012

I know I’ve gone on and on (and on) about shawarma. (And yes, each “on” links to a different post with shawarma.) I’ll stop now. After seeing the overwhelming positive response to the chicken shawarma recipe in my cookbook, I know my work is done. Sort-of.

That’s chicken shawarma, but what if you prefer meat?

You know I couldn’t leave you hanging.  (more…)

Middle Eastern Spice Blends (Baharat)

Monday, December 3rd, 2012

Left to Right, Top to Bottom:  Bay Leaves, Whole Black Peppercorns, Ground Red Pepper (Cayenne), Dried Ginger, Dried Ground Coriander, Whole Cloves, Cinnamon Sticks, Dried Limes, Saffron, Whole Green Cardamom Pods, Dried Ground Cumin, and Whole Nutmeg.

Photo (taken by yours truly) of Kebseh Spice Mix from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

When you think of the Middle East, exotic flavors and spices are probably high on the list of images that are conjured up. The intoxicating spicy smell of walking through an old market, sampling both sweet treats (like ma’amoul) and savory dishes (like shawarma) that are characterized by the perfect blend of alluring spices. Even enjoying a fresh pot of Turkish coffee you’ll get your fill of spice, in the form of cardamom. (more…)

Date-Filled Cookies (Ma’amoul)

Thursday, November 29th, 2012

Photo (taken by yours truly) of Date-Filled Cookies from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

I bet your family has a favorite holiday cookie recipe. Maybe it’s Benne Cakes, Speculaas, Vanillekipferl, or Rugelach; no matter what it is, it’s probably very close to your heart. The memories conjured up by baking and eating the cookies are truly cherished.

For my hubby’s family (and now for me!), this cookie is Ma’amoul. (more…)

Coconut Semolina Cake {A Mid-East Feast}

Saturday, November 3rd, 2012

Photo (taken by yours truly) of Coconut Semolina Cake from my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.

This cake is one of my hubby’s favorites, and along with Knafeh bil Jiben (a Middle Eastern sweet cheese pastry), it is something he always seeks out to sample. The cake is made with semolina so it has a very unique, rustic texture. Similar to cornmeal, semolina absorbs a lot of moisture so the cake itself is very dry, and then a simple sugar syrup that’s scented with rose water and/or orange blossom water is poured onto the hot cake once it’s removed from the oven. It results in a sticky-sweet, moist, dense, and very rich cake. (more…)

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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