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Middle Eastern-spiced spinach and lentil soup with garlic yogurt

Make the most of seasonal spinach with this fragrant vegetarian soup recipe. For non-veggies, chicken stock gives a fantastic flavour.

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spiced lamb in toasted pitta recipe

So much Middle Eastern cuisine is interwoven and reinterpreted from country to country, but Lebanon gets the credit for arayes kafta, a fresh lamb-stuffed sandwich. Great party food to pass round or let your guests assemble at the table.

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The Hirshon Iraqi Amba Sauce – عمبة and עמבה

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Jalebi - a North Indian/Persian sweet made by deep frying sugary batter in concentric circles. The sweet is usually hard or crispy on the outside and syrupy on the inside.

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Quinoa tabbouleh

Quinoa tabbouleh: Enjoy this nutrient-packed salad, with juicy tomatoes and cucumber, as a delicious and healthy lunch

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Baharat

Bahārāt is a spice mixture or blend used throughout the Levant, in Lebanese, Syrian, Jordanian, Iraqi, Libyan and Palestinian cuisine. Baharat, in Arabic, means "spices". The name originated in Medieval India, as Bhārat, a Sanskrit name for India, was the source of these spices. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups. Additionally, it may be used as a condiment, to add more flavour after a meal has been prepared. Unless you are going…

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