Arabic Recipes Archives - An Edible Mosaic™

Red Lentil Soup Recipe

April 19, 2021 by Faith 28 Comments

This satisfying Red Lentil Soup Recipe is easy to make, requires minimal ingredients, and has rich, deep flavor and creamy texture. It’s a delicious first course to a larger meal, or it makes a perfect lunch.

I wanted to write a post about Ramadan earlier (since it’s already the 16th day!), but time has been flying by. (Update: I wrote and originally published this post on the 16th day of Ramadan in 2009.)

Red Lentil Soup is very popular during Ramadan. It’s hearty and delicious, and serves as the perfect tool to whet your appetite.…

Easy Rice Pudding Recipe

July 8, 2020 by Faith Leave a Comment

This Easy Rice Pudding Recipe is rich and creamy with a subtle floral aroma from rose water and nutty crunch from pistachio. When you think of rice pudding, what do you think of? Pre-packaged store-bought tapioca-style rice pudding for school lunches that’s always a little bit on the bland side? Or maybe diner-style rice pudding, laced with cinnamon and studded with raisins, served warm with a dollop of whipped cream on top....

Syrian Ice Cream (Éma’a)

September 9, 2010 by Faith 58 Comments

At the end of the month-long fast of Ramadan comes a three-day holiday called Eid al-Fitr, which means The Festival of Fast-Breaking. People greet each other by saying Eid Mubarak (Blessed Festival), and during this time charity is given to needy families, gifts are given to children, and people get dressed up and visit family and friends. As you can imagine, food of every kind (but especially sweets) is abundant....

Shakriya (Arabic Meat in Yogurt Sauce)

May 4, 2010 by Faith 42 Comments

I’m going to be honest right from the start. This soup really is an acquired taste. The first time I had it, not only did I think the very idea of it was strange (it’s basically yogurt soup), but I didn’t like how it tasted either (it was tangy!). I was able to spend quite a bit of time in the Middle East when my hubby and I first married…and the longer I stayed the more my tastes changed. It was right around the time I started enjoying slimy green soup that I also started to like Shakriya. Even though Mike and I no longer live […]...

Jew’s Mallow Soup (Molokhia)

August 27, 2009 by Faith 29 Comments

If you’re not familiar with this dish, you might think that I went a little crazy. (Scroll down and take a look…you’re probably thinking, is that swamp water she’s cooking?) This green soup is a traditional Egyptian dish called Jew’s Mallow, Jute Mallow, or Nalta in English (it’s called Molokhia in Arabic). It’s said that the word Molokhia was derived from Molokia, which means “for royalty” and rightly so because it’s so delicious. The consistency of this soup is something that must be surmounted if you’re going to eat it, since Molokhia has a very mucous-like feel (similar to cooked okra). Although Molokhia is […]...

Arabic Stuffed Zucchini (Kousa Mahshi)

August 6, 2009 by Faith 28 Comments

I learned to make this dish while visiting my mother-in-law in Syria. She is a truly amazing woman; she excels at whatever she puts her hands to, and of course she is a fantastic cook! Since I’m a beginner at speaking Arabic and she’s a beginner at speaking English, our time together in the kitchen involved a lot of pointing, gesturing, nodding, and excitement when the other person finally understood what was being communicated. But that just made it all the more memorable. In Syria, the zucchini is a lot smaller than the zucchini typically found here (a 6” zucchini there is pretty big!), so […]...

Cardamom-Spiced Mocha

August 2, 2009 by Faith 18 Comments

Cardamom in coffee might sound strange, but cardamom is typically added to Turkish and/or Arabic coffee. Cardamom is related to ginger, and it has a eucalyptus-like aroma and a warm flavor similar to cinnamon, nutmeg, and ginger, but with lemon-citrusy undertones. Not only does it add a very complex flavor to coffee, but according to The Herb & Spice Companion, there is some evidence suggesting that cardamom reduces the effects of caffeine in coffee. I really like the use of cardamom in mocha because all of its flavor complexities pair well with the various flavor notes in the cocoa powder. And it’s even better […]...

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