The King of all Persian dishes, the Persian Jewelled Rice or Morasa Polow bedazzles the eye with twinkles of red, green, orange and gold. Morasa means jewels. What is Morasa Polo? The King of all Persian dishes, Morasa Polo, or Persian…
Taboon bread, also known as Lafah bread (and probably a few other names too), is found all around the Middle East in various manifestations. Palestinian Taboon Bread It is, as I’ve posted before, the bread used for Musakhan, it is…
Gefilte means “stuffed fish” in Yiddish and Gefilte Fish is a slightly sweet mixture of minced fish, onions and spices that resembles quenelles. Originally, this fish paste was stuffed back into the fish skin and poached in a simple homemade…
This basic Persian rice recipe with tahdeeg is your first step to mastering the art of cooking Persian rice. Once you understand the principles, you can move on to the other Persian rice recipes (see images below), whether on this…
A delicious, easy to follow Moroccan lamb tagine with preserved lemons and olives. Perfect with cous cous, bread or rice. I don’t suppose the lamb tagine needs any introduction, quite possibly, Morocco’s most famous export, along with Ras El Hanout,…
A classic mezze (appetiser), Baba Ghanoush, the smoky aubergine dip, is found on tables in the Mediterranean, Central Europe, the Middle East and in Asia. You may know it as Abu Ghanoush, Muttabal or plain old Aubergine spread. You’ll find…