In this recipe, kataif, a bird’s nest-like phyllo dough, is layered with fresh cheese and doused in amber-hued syrup. SERVES 10-20 Ingredients 1 cup sugar 2 tsp. lemon juice 1 tsp. red food coloring, optional 1⁄2 cup whole milk 3 tbsp. semolina 1 lb. whole-milk ricotta 1 lb. kataif (shredded

Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in this rustic, cinnamon-scented Lebanese dish. SERVES 6 Ingredients 1⁄2 lb. ground lamb 3 tbsp. long grain white rice 3 tbsp. tomato paste 6 cloves garlic, minced 1 small white onion, minced 1⁄2 tsp.

Here is a “mostly” traditional recipe for hummus with tahini and garlic. You can whip this up quickly for a delicious and healthy appetizer. I like a little cumin in mine also.  My chef friend from Jordan suggests adding yogurt for a smoother texture. Course Appetizer Cuisine Middle Eastern Keyword

PREP TIME: 2 HOURS 10 MINUTES | COOK TIME: 45 MINUTES | TOTAL TIME: 2 HOURS 55 MINUTES | RECIPE BY: MAUREEN ABOOD If you’re not grinding the meat yourself (me either!), ask the butcher to grind it coarsely, since it’s not typically available pre-ground. If you can’t get coarse

Author: Nada E. Recipe type: Main | Cuisine: Middle Eastern Prep time:  5 mins | Cook time:  25 mins | Total time:  30 mins Serves: 4-6 A simple classic of cumin-infused brown lentils and rice, wonderful on its own or alongside a salad. Ingredients 1 cup brown lentils, washed and

READY IN: 40mins SERVES: 12 YIELD: 1 9×13 pan UNITS: US INGREDIENTS  HARISSA 2 cups sugar 6 eggs 2 cups corn oil 1 1⁄2 cups milk 2 tablespoons baking powder 1 dash vanilla 1 teaspoon lemon juice 2 cups flour 4 cups of shredded unsweetened coconut (usually found in middle