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Recipes from the Middle East and North Africa
This wonderful herby fish stew tastes as good as it looks, and then some. Don’t worry if you don’t have a tagine – this works just as well in a casserole dish.
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I love my tagine and this was the first dish I ever cooked in one. You can also cook this in a flameproof casserole or in an oven. Harissa is the North African chilli paste – use with care!
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Mujaddara (also known as Mudardara or Megadara) is a deliciously simple dish of rice and lentils topped off with caramelised onions.
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These hard-boiled eggs are a Middle-Eastern favourite with their distinctive flavour and beige-brown colour.
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These simple “pocket breads” are found all over the Mediterranean and the Middle East. Making them couldn’t be easier!
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A good-sized fish is covered in salt and baked until the salt is hard as rock. Break open the salt to reveal the succulent fish inside. Enjoy with a simple salad, nothing more.
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Shawarma is a delicious wrapped sandwich. The meat is traditionally cooked in a tower and sliced from this tower like doner kebab, but most of us don’t have the necessary equipment to do that at home! Here is a recipe which gives a really good approximation to the shawarma you’ll buy from a stand.
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Stuffed vine leaves is a dish that has many names – Dolma, Tolma, Dolmades, Mahshi, Yaprak, Sarma, Warak enab… The stuffing varies from region to region. This is a typical vegetarian version.
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Tabbouleh is a delicious parsley and mint salad which you can find all over the Arab world.
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Imagine Chicken, Lemons, Ginger and Olives cooked together in a tagine to ensure not an atom of flavour escapes. Stop imagining and go and make it!
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Um Ali is a Middle-Eastern (maybe Egyptian!) dessert which is very quick and easy to make. A combination of nuts, fruit, filo pastry and milk make this a truly delicious dish!
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