Falafel - Middle Eastern Chickpea Balls
This is a popular dish in Lebanon and other Middle Eastern countries but it is very suitable for serving as an Indian snack as well. Many variations exist. Makes approximately 8. Salt, to taste. Tinned chickpeas are already salted and need less salt. [... more]
Mamta's Kitchen |
Iman's Middle Eastern Rice
After you have done this empty the water from the pot and take the rice out of the colander and let set for 2-4 hours the longer the better because this increases the length of the rice. The following ingredients need to be fried until the onions ... [... more]
International Vegetarian Union |
Hummus/Humous/Humus Dip
This is a creamy chick-pea and Tahini (sesame seed paste) dip of Eastern Mediterranean/Middle Eastern origin. It is a cheap, easy to make and tasty dish. It can be served as a dip, bread topping or a sandwich filling. Place chickpeas in a pan of ... [... more]
Mamta's Kitchen |
Coriander (Cilantro) - How to grow it?
Coriander is the most popular herb used in not only in Indian cooking, but also used in Far and Middle Eastern cuisine. These days, it is even used by Western chefs. It is used as a garnish, to make raita, chutneys , in various marinades, and in ... [... more]
Mamta's Kitchen |
Roasted Eggplant Curry
This is a perversion of Mirza Ghassemi, a middle eastern dish. A very satisfying fatfree meal! (serves 3-4) Roast the eggplants over a charcoal grill, or roast them in a 400 oven until brown on the outside and soft on the inside. Saute the onions ... [... more]
International Vegetarian Union |
Cumin Rice with Eggplant and Peppers
Cumin, turmeric, ginger and cinnamon provide a Middle Eastern lift to this hearty casserole. Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Add the eggplant and onion, salt them lightly, ... [... more]
International Vegetarian Union |
Vegetarian Recipes Around the World - Taboullah
I usually bring it at parties, to make sure that there's food suitable for me. In autumn, I prepared a vegan Middle Eastern buffet for a friend's birthday, and tabouli was of course part of it. Originating in the Middle East, this salad is best ... [... more]
International Vegetarian Union |
Algerian Green Beans with Almonds
This is a variation on an Algerian recipe from Rose Dosti's Middle Eastern Cooking. Simmer in lightly salted water until just tender, about 30-45 minutes. NOTES Canned green beans are not an acceptable substitute in this recipe. Karen Kolling, ... [... more]
International Vegetarian Union |
Hummus, Houmos, etc.
Just put it all in a food processor, sit back, and enjoy the results. (a bit more cumin will add to the authentic "Middle Eastern" taste) (but you can cut that a bit if you want to avoid the fat) juice from two or three lemons 4 cups chick ... [... more]
International Vegetarian Union |
Lentil Soup
Lentils are a staple in Middle Eastern and Indian cooking and make a thick, rich, and delicious soup. They're also a good source of calcium, iron, and vitamins A and B. I like to cut up some tofu wieners in it near the end of cooking. But most of ... [... more]
International Vegetarian Union |
Fatoosh (Middle Eastern Bread Salad)
Whenever I take this to a vegetarian potluck, it is always the first to go. Toast the pita breads and with a scissors, cut into bite sized pieces. Toss lettuce, green onion, cucumber, tomatoes, parsley, garlic and mint in a large mixing ... [... more]
International Vegetarian Union |
Pitta Bread
This Cyprus/Greek Style Pitta bread is a flat wheat bread, extensively eaten in the Middle Eastern and Mediterranean countries. It is very similar to the Indian nan bread. It is made with white or whole wheat flour and yeast. Mix the flour, ... [... more]
Mamta's Kitchen |
