middle eastern food

Stuffed Artichokes With Meat And Pine Nuts Recipe

Meaty artichokes for dinner, Middle Eastern-style
Feb 20, 2014 4:00 pm
Photo: Peter Cassidy

A strong contender for "Favorite Cookbook of the Season" is Brooklyn Chef Rawia Bishara's Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your "must-visit" list and make these lamb and beef-stuffed artichokes with meat and pine nuts for dinner tonight.

Lentil Noodle Soup With Greens Recipe

A hearty Palestinian soup for cold winter months
Feb 12, 2014 4:00 pm
Photo: Peter Cassidy

A strong contender for "Favorite Cookbook of the Season" is Brooklyn Chef Rawia Bishara's Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your "must-visit" list and make this winter lentil soup from the West Bank.

Vegetarian Stuffed Vegetables Recipe

Middle Eastern comfort food for Meatless Monday
Feb 10, 2014 1:00 pm
Photo: Peter Cassidy

Chef Rawia Bishara's Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your "must-visit" list and make these vegetarian stuffed eggplants, potatoes, tomatoes and squash for a memorable Meatless Monday. 

Artisanal Hummus: Think Outside The Plastic Tub

Vancouver's Yummus emphasizes flavor, and packaging
Sep 6, 2013 11:00 am

A trip to the Middle East inspired Vancouver resident Yashar Nijati (known as Yash) to come up with a hummus that is comparable to what he had on his trip. Yash believed that not enough attention was given to hummus, and decided to take things into his own hands. Eventually, Yummus was born. Yummus is an old world recipe with a fresh twist, handmade locally in Vancouver. Check out the eye-catching design.

In Which I Deviate From My Halal Cart Habits

I broke a 20-year streak with one extra condiment
Jul 11, 2013 11:31 am

I wrote about New York's halal carts a couple of years back as one of the very first lunch suggestions I ever threw out there. That's because I've been eating combo rice since I was a wee thing. I find a container of meat-laden rice covered with tart yogurt sauce and fiery harissa to be a little styrofoam-contained piece of heaven. And then I did something crazy. To be perfectly truthful, I blame society for my actions. But I stand by them.

Demand For Ethnic Food Is Exploding In America. How Will Food Companies Respond?

As tastes evolve, so does the grocery stores aisle
Jul 9, 2013 11:31 am

At the grocery store, spices are getting hotter. Fruit flavoring, fruitier. So reports The New York Times this morning in an expansive story outlining the growing (some may call it exploding) demand for so-called ethnic foods.

How To Make Incredibly Crispy Falafel

Simple falafel from the Exec Chef at Boulud Sud
Jun 17, 2013 12:02 pm

Aaron Chambers heads the kitchen at Daniel Boulud's Mediterranean-influenced restaurant. As a throwback to his vegetarian days, we peeked in to see how he makes their incredibly crisp and flavor-packed herbed falafel. 

Za'atar-Dusted Pita Chips Recipe

Homemade recipe puts store-bought chips to shame
Jun 13, 2013 12:01 pm
za'atar pita chips recipe
Photo: Jen Altman

We've bought more boxes of crackers than we're willing to count. It's time to make our own, which is why we picked up a copy of Crackers & Dips. If you're proud of your crackers (and you will be if they're homemade), you're likely to enjoy the toppings even more.

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