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from delicious. magazine

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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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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from Cookipedia.co.uk

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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from BBC Good Food

Quinoa tabbouleh

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

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from the Guardian

Chicken in pomegranate and walnut sauce

Chicken in pomegranate and walnut sauce from The Iraqi Cookbook by Lamees Ibrahim. Photograph: Terry McCormick/Stacey International

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