Ginger Coffee (Qishr — Yemeni version) 1 cup cold water 6 teaspoons powdered coffee, not instant 6 teaspoons granulated sugar 2 teaspoons ground ginger Place water in a long handled Arabic coffee pot (a small saucepan may be used). Add remaining ...

Golden Rice Cake (Kateh — Iran) 1 1/2 cups uncooked Basmati or regular rice 2 3/4 cups water 1 teaspoon salt 3 tablespoons ghee, butter or margarine If using bulk Basmati rice, rinse it thoroughly. Heat rice, water and salt to boiling in saucepan, ...

Ground Lamb Kabobs (Kabab Mashwi) 6 pocket breads 1 1/2 pounds ground lamb 1 medium onion, chopped 1 cup snipped parsley leaves 1 1/4 teaspoons salt 1/2 teaspoon coarsely-ground pepper 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon ...

Halvah 1 cup sesame seeds 2 tablespoons honey 1 teaspoon vanilla extract (optional) 1 tablespoon cocoa or carob powder (optional) Grind sesame seeds into a nut butter. Scrape out into a bowl and dribble in the honey. Mix well until you get a sticky ...

Halvah 1 1/2 cups honey 1/4 cup water 2 1/2 tablespoons lemon juice 1 tablespoon sesame seeds, toasted 1 1/2 tablespoons butter, melted 1/2 cup tahini paste Combine the honey and water in a saucepan and slowly bring to a boil. Add the lemon juice ...

Harira (Morocco) 2 tablespoons olive oil 1 large onion, minced 3 large cloves garlic, chopped 2 tablespoons best-quality curry powder 1/2 teaspoon ground cinnamon 2 large lamb shoulder blade chops, cubed 1 medium tomato, chopped 2 cups beef broth 1 ...

Honeyed Carrots This popular Middle Eastern dish probably had its roots in ancient Egypt. 12 medium carrots, sliced 1/3 cup honey 2 tablespoons vegetable oil 1 teaspoon lemon juice 1/2 teaspoon salt Heat 1 inch salted water to boiling. Add carrots. ...

Imam Bayaldi (Stuffed Aubergines) 4 medium-size eggplant 2/3 cup olive oil 2 large onions, sliced 3 cloves garlic, chopped 4 large tomatoes, peeled Handful of parsley, chopped Salt and pepper, to taste Nutmeg, to taste Cut eggplants in half ...

Imam Bayaldi (Stuffed Eggplant) This is both a Greek and Turkish dish and is a favorite for a meatless main course. The name means "the holy man fainted" either because the eggplant was so good or the amount of olive oil used! 2 medium ...

Iraqi Pomegranate Soup (Shorbat Rumman) 8 cups water 1 pound lamb shanks or other lesser cuts     of lamb and bone 1/2 cup yellow split peas 1 cup chopped onion 3 beets with green tops 1/2 cup rice 1 bunch of scallions, sliced 2 ...