Serves four. This recipe, from the manuscript of Yahya ibn Khalid al-Barmaki, makes striking use of murri,the indigenous Middle Eastern barley “soy sauce.” Most dishes flavored with murri were vinegary, but this is the exception, being quite sweet. The result is surprisingly reminiscent of a Chinese “red-stewed” meat dish. The name comes from the Persian word for […]

Serves two. Mulahwajah means “hasty.” The book says that this recipe was often prepared for Harun al-Rashid. Galangal is sold in Arabia as ‘irq al-hail or khulanjan, and in Southeast Asian markets under such names as kha and laos. Dried ginger could be substituted. Use the rue sparingly—it’s very bitter. Ingredients: 2 tablespoons oil 1 onion […]

Serves four as an appetizer. This giant canapé was the traditional first course at a banquet in pre-Islamic Iran or Abbasid Baghdad. The name comes from the Persian bazm, “banquet,” and awurd, “bringing.” The recipe given here is from the collection of the Caliph al-Ma’mun. It calls for the flesh of citron, a fruit with very little flesh—we […]

Summary Pan fried Liver. Chicken, lamb or beef liver. For when you’re mad at the kids! Servings: 5 Ingredients 1 lb of beef’s liver 2 cloves (optional) a little flour for all purposes, for dredging 1 lemon, squeezed a little oil, for frying 1 pinch of oregano 1 pinch of pepper 1 pinch of salt […]

Summary Fish roe balls Servings: 6 Ingredients 1 1/2 cup of wet crumbs of bread 1-2 pinches of dill, finely choped 5 tablespoons of flour for all purposes 1-2 pinches of mint, finely choped a little of vegetable oil 1/2 of a medium, white onion, grated 1-2 cups of parsley, finely choped 1-2 pinches of […]

Ingredients 1 lb of feta cheese, crumbled 8 oz of cream cheese 1 cup of lemon juice 1/2 of olive oil 1/4 teaspoon of pepper (gound white pepper) 4 red peppers, diced and roasted 2 teaspoons of tabasco sauce 1 cup of whiping cream (Half and half) Directions Soften cream cheese in large bowl with […]

Summary Boiled meat ball soup Servings: 5 Ingredients 1/2 lb of beef’s ground 3/4 cupof  bread’s crumbs 1 pinch of dill 3 eggs 3/4 cup of flour (All purpose) 2 lemons, juiced 1 pinchof  mint 2-3 tablespoons of olive oil 1 medium, white onion, finely chopped 2-3 pinches of parsley 1-2 pinches of pepper 1/2 cup […]

In Greek: τσαϊ του βουνού (pronounced TSAH-ee too voo-NOO) Greek Mountain Tea is made using the dried leaves and flowers of Sideritis plants (ironwort). The tea is aptly named: the plant used to make it is found on rocky slopes at elevations over 3,200 feet (1000 meters). These plants are hardy flowering perennials that have […]

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the traditional […]

Thispitta is used for the souvlakia, sieftalia or to make perfect sandwiches. Ingredients: 4 cups durum flour for bread (if you use plain flour for all uses) 1 teaspoon yeast 1 1 / 2 cups lukewarm water 3 / 4 teaspoon salt sweet 2 tablespoons olive oil Method: Mix all the ingredients (except water). When […]