Middle East Recipes

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Apple and Honey Sorbet Ready Time: 4 Hrs 5 Min "This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel."

Apples in Pajamas Ready Time: 30 Min "Crunchy sliced fried apples that are served at breakfast (usually) with cinnamon and sugar. Commonly served in Israel. Given to me by a good friend. Hope you enjoy it as much as I did."

Bechamel Chicken Pasta Ready Time: 1 Hr 10 Min "This is a twist on a classic Middle Eastern bechamel pasta. It consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious bechamel and mozzarella cheese. Baked until nice and bubbly."

Beetroot Hummus Ready Time: 13 Hrs 45 Min "Beets are packed with nutrients. Start soaking chickpeas overnight."

Chalau Ready Time: 2 Hrs 30 Min "This is a traditional Afghan stew recipe made with lamb, and seasoned with cumin and cilantro. Lean beef stew meat may be substituted for the lamb."

Cheese Bourekas Ready Time: 1 Hr "Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture."

Chicken Shwarma Ready Time: 20 Min "We love chicken shwarma, and have been trying to duplicate it ever since our area's Middle Eastern restaurant closed. The closest we have been able to come is by using garam masala, a spice mixture you can find in some specialty grocery stores. "

Chicken Tava from Turkey Ready Time: 1 Hr 50 Min "The traditional Turkish Chicken Tava that you loved so well from the Adana area."

Company Couscous Ready Time: 40 Min "Couscous is the best! It is fast and tastes great. This recipe is savory and goes great with chicken."

Curried Stew with Lamb Ready Time: 1 Day 3 Hrs "Lamb is marinated in yogurt and garlic overnight, then slowly stewed with curry spices, almonds and currants."