MIDDLE EAST


MOROCCAN CHICKEN SOUP WITH COUSCOUS
After becoming a Monday-to-Friday-and-occasionally-weekend-cook for the past 4 years, I’m getting more and more “relaxed” when it comes to cooking. Honestly speaking, I’m not a kind that like to follow recipes to the tee. That’s probably why I don’t bake much because you can’t do that with baking 😉 I […]

MOROCCAN CHICKEN SOUP WITH COUSCOUS


RICE AND BEEF POCKETS
I always love the idea of wrapped food that is steamed, or fried or baked. It’s like discovering something amazing within. This rice and beef pockets are ones of example how rice and beef wrapped in phyllo pastry can be absolutely delicious. When you bite into the crunchy phyllo pastry, […]

RICE AND BEEF POCKETS


KIBBEH BALLS
The kibbeh balls are one of the well-known dish from the Middle East. The shell/skin of the kibbeh is made of mixture of bulgur, onion, and beef, lamb or goat meat. The filling also contains some meat with fried pine nuts. It is usually shaped like a torpedo, but some […]

KIBBEH BALLS



GRILLED KAFTA
Kafta is one of the most popular meat dish in Middle Eastern and South Asian countries. There are quite numbers of varieties of Kafta available out there, but the kafta is traditionally made with a mixture of minced lamb and beef. Some also uses seafood such as shrimp and fish […]

GRILLED KAFTA


meals in minutes
Tagine is a dish originated from North Africa and named after the special pot used to cook the dish. Tagine consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that sits on the base during cooking. The […]

30-MINUTE MEAL: SERIOUSLY GOOD FISH TAGINE WITH FENNEL AND LEMON ...




BEIRUT TAHINI SWIRLS / SUKKAR BI TAHIN
I’ve never been to Beirut myself, however, reading the Home Baking cookbook by Jeffrey Alford and Naomi Duguid, I can see myself enjoying my trip there. As mentioned in the cookbook, Beirut has a lot of good food at every level, from fancy restaurants to local eateries, from home cooking […]

BEIRUT TAHINI SWIRLS / SUKKAR BI TAHIN


MOROCCAN-STYLE HOT FISH
I am so glad that I gave Moroccan-style hot fish a try. It was so..so..good. If you like hot spicy food, you will absolutely love it. I had a favorite fish dish at our favorite Szechuan restaurant here and when I made this Moroccan-style hot fish, it just reminded me […]

MOROCCAN-STYLE HOT FISH


SOFRITO
As I mentioned before in the Cholent post, Sofrito is another rich festive dish that is similar to cholent, however the cooking cycle is shorter than for cholent. Sofrito is a festive dish from Jerusalem Sephardic cuisine. Ingredients used in sofrito are pretty similar to cholent with few exceptions on […]

SOFRITO



MANSAF 4
Mansaf is a national dish of Jordan. This traditional lamb casserole is served at celebration such as wedding banquet, graduation party, etc and holiday festive like Eid El-Fitr (or what we called Idul Fitri in Indonesia) feast. The dish is cooked in monstrous portion to serve big crowds. I did […]

MANSAF


TAHINI COOKIES 4
Tahini cookies are another Jewish sweet treats during Shabbat. If you taste tahini on its own, it’s quite rich and dense but not too much of a sweet taste. Tahini cookies are made by sweetening the tahini. The cookies are very rich and crumbly. My daughter it’s not too much […]

TAHINI COOKIES


CHOLENT - ASHKENAZI HAMIN
One of the things that I really enjoy by cooking different dishes from different countries is the story behind the dishes. I feel that I’ve been learning so much about food, people and cultures from our very own kitchen. Another thing I learned today is about Shabbat, which is a […]

CHOLENT – ASHKENAZI HAMIN



PTITIM CASSEROLE WITH CHICKEN AND VEGETABLES
I add this ptitim casserole with chicken and vegetables to the “feed my baby/toddler” category because Fiorina (now a 14-month old toddler) loves this dish. I’m always excited if I fixed something that she likes. She ate more than her usual portion. I guess she must have really liked the […]

PTITIM CASSEROLE WITH CHICKEN AND VEGETABLES


EL BABOOR LAMB KEBAB
El Baboor lamb kebab was inspired by the Syrian kebab halabi, grilled and then baked in a spicy tomato sauce. Janna Gur mentioned in her The Book of New Israeli Food cookbook that this El Baboor lamb kebab was introduced by two Israeli to her with few delicious changes: grilled […]

EL BABOOR LAMB KEBAB


HOMEMADE SHAWARMA
My husband asked me what’s cooking today. I told him “shawarma”. I think it somehow rang a bell in his head. It sounded familiar to him. He said that he saw this word “shawarma” and saw a big rotating meat from the glass window at this Middle Eastern restaurant, but […]

HOMEMADE SHAWARMA



BAKED LAMB PATTIES IN TAHINI SAUCE
Tahini is used widely in Middle Eastern cuisine. Tahini is a thick paste made from crushed sesame seeds. High in protein and other nutrients, it is a flavorful base for cooking. It is a basic ingredient in various hummus dishes, as a sauce for meat, fish, vegetables and dessert. In […]

BAKED LAMB PATTIES IN TAHINI SAUCE


LABANE/ YOGURT CHEESE
I know very little about the Middle Eastern food, well, other than hummus, pita bread, pomegranate and kebab, and the fact that Mediterranean diet has been in the health trend for a while now, I honestly not sure if I know anymore beyond that. When I saw this The Book […]

LABANE/ YOGURT CHEESE


BAKLAVA
Baklava is a popular Greek and Middle Eastern pastry made from layers of buttered phyllo dough filled with chopped nuts and soaked with a sugar or honey syrup. Baklava is a traditional Easter specialty, consisting of forty layers of phyllo to represent the forty days of Lent. The history of […]

BAKLAVA