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Recipes from the Middle East and North Africa
Al Baik is to Saudi Arabia what KFC is to the rest of the world. This recipe provides a make-at-home version of Al Baik fried chicken.
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Aseeda (Asida) is a dish made of a cooked wheat flour lump of dough, usually with added butter or honey. It is a simple yet rich dish, usually eaten by hand, often eaten during religious holidays.
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Baba Ghanoush is a delightful dish made with mashed aubergine which has been roasted, preferably over an open flame.
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There are many recipes for Baklava but they all follow the same theme – nuts, phyllo pastry, butter, honey and sugar… This one has the additional ingredient of “dancing”!
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There are dozens of different types of Baklava (aka Baklawa) but Baklava rolls are probably the easiest to make.
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This delicious cake, also known as hareesa or revani, is made from semolina soaked in syrup. This lower-fat version is perfect for Iftar!
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Brick is a tasty North African pastry dish, a bit like a samosa, but the pastry is thinner and the filing is typically egg and tuna. Delicious for supper or as an appetiser for hungry people.
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Brick pastry or Warka is not universally available, but you can make a good approximation at home using this simple recipe.
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This dish is simplicity itself and combines two favourite Lebanese fried foods – Eggs and cheese!
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This is a meze-style dish which is huge on flavour. Even though I’m not a big fan of liver I always look out for this if I’m in a Middle-Eastern restaurant!
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Falafel are easy to make, but there are traps and pitfalls along the way! Make perfect falafel with this recipe, together with Tahini Sauce and a Cucumber & Yoghurt dip. Do you know the answer to the mystery????
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This Levantine salad has crunchy fried pita bread, fresh vegetables and citrus notes. It goes great with a barbecue!
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