By Ana Sortun April/May 2015 Issue Servings: 8 as a side dish; 4 as a main course The name of this famous Turkish dish implies it was so good that “the imam fainted.” I hope you won’t keel over, but you’re sure to delight in the contrast of colors, flavors,

Author: Zerrin – Give Recipe Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes Yield: 3 Category: Dinner Method: Baking Ingredients 6 chicken thighs, skin removed 4 potatoes, sliced in 1 inch thickness 2 carrots, chopped in 1 inch size 1 red bell

INGREDIENTS Dough: 500g mozzarella 1 cup of sugar 1 cup of semolina 1½ cups of water 3 tsp orange blossom water Cream filling: 2 litres of full-cream milk 2 tsp of sugar 5 tbsp of white vinegar Can of Nestlé table cream METHOD Dough: Put the water and sugar in

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

Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish from Lebanese chef Fouad Kassab’s mother, Isabelle. SERVES 6-8 Ingredients 2 lb. ground lamb 1⁄2 cup minced parsley 1⁄3 cup

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.