Questions tagged the middle-eastern-cuisine tag should be about traditional ingredients, preparations or dishes from the Middle East (Western Asia and Northern Africa). Questions about Indian cuisine should use the indian-cuisine tag.
15
votes
3answers
1k views
How do I ensure that pita forms a nice big, even pocket when baking?
I have the opposite problem as Amir's question about thick, fluffy pitas. Whenever I make pita, it's nice and thick and fluffy, but the pocket is small or nonexistent. I would like to use my pita for ...
10
votes
6answers
1k views
How to get a smooth paste from ground chickpeas?
I make Hummus quite often, and use my food processor to chop the chickpeas. This yields a sort of coarse paste, which is a little better if I peel the chickpeas first. Adding liquid to the mixture ...
7
votes
3answers
8k views
What is the difference between shawarma and gyros?
I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if ...
7
votes
4answers
241 views
My Baba Ghanoush is too watery
I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results.
It was watery instead of creamy like the ones I had had.
I used equal parts of eggplant and ...
7
votes
2answers
321 views
How can I cook chicken in a similar way to how it was done in Biblical times?
I want to make a historically accurate biblical meal for a group. I'm using chicken, and serving it with flatbread and an Israeli salad (sans tomatoes and other new world vegetables)
Does anyone have ...
6
votes
4answers
13k views
Difference between parsley and coriander(cilantro)?
A lot of falafel recipe calls for both chopped coriander/cilantro and parsley. Online images look the same to me. Is there a difference between the two? Would omission of one drastically change the ...
6
votes
3answers
3k views
What are some tips for making Baklava?
I've attempted to make Baklava just once in my life and the results were pretty disasterous.
Some issues I have questions about when making the Baklava:
How to handle the Phyllos dough sheets? ...
6
votes
2answers
1k views
What is the difference between caramelized onions and “crispy onions”?
I've searched around for information on this, and seen "caramelized onions" in some places (simple enough to make), and then what can only be described as a VIOLENT reaction indicating that rather ...
6
votes
2answers
387 views
How to get falafel to hold together when pan-frying?
I like to pan-fry my falafel (as some of the answers to this question suggest), but have had the cakes fall apart or degenerate into mush when trying to turn them over. For ingredients I use ...
5
votes
6answers
5k views
How is the lamb meat made in lamb gyros?
I've been to several Middle Eastern inspired restaurants around where I live and in most of these restaurants, the customers are able to see into the kitchen as they prep our food. In the middle of ...
5
votes
5answers
610 views
What can I use as the leaf in dolma?
I want to make dolma, but grape-leaves aren't available here. What can I use instead? I would like to stay as close as possible to the original, grape-leaved dolma, in looks, taste and texture.
5
votes
5answers
2k views
Is there a way to make falafel without deep frying?
I see in this video how the falafel balls are fully submerged in oil. Are there other ways (e.g. baking) to prepare the falafel balls after the balls are formed? Note: I do not ask for recipes.
5
votes
2answers
576 views
Doner kebab aroma
Doner kebab is a kind of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live they make doner kebabs using pork or ...
5
votes
3answers
561 views
What effect does orange juice have when used in dough?
I was following a recipe to make some Middle Eastern inspired Olive bread, and the recipe called for a cup of orange juice in the dough.
I was intrigued by this as I had not seen it before.
What ...
4
votes
3answers
2k views
Is it possible to create good hummus without a food processor?
I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now.
Is it possible to create good hummus without a food ...
4
votes
1answer
2k views
Recreating New York street vendors' “halal chicken over rice”
New York City is filled with carts selling all sorts of food, but the most common ones are the halal carts. They each have their own recipes, but all have the same basic signature dishes: chicken or ...
4
votes
1answer
1k views
Substituting cream of tartar in turkish delights?
I decided that my Sunday project would be trying making some rosewater Turkish Delights... I have all of the ingredients but cream of tartar. What could I substitute it with? Or can I leave it out ...
4
votes
1answer
169 views
Uses for thick “country-style” phyllo?
I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twice as thick as normal phyllo but still ...
4
votes
2answers
438 views
Some tahini tastes very salty, other tahini does not. Why?
I have bought several jars of tahini from different companies lately. All labels say, that they contain 100% hulled sesame seeds with no preservatives or artifical flavours added.
Some of the jars ...
4
votes
2answers
243 views
Should syrup or pastry be cooled when pouring on to Baklava?
When making Baklava, should you let the syrup or pastry cool before pouring the syrup over pastry?
3
votes
3answers
254 views
What is the name of this Israeli street food?
When I was in Israel a few years back I tried this really great street food. I had gotten the recipe, but now have lost it and don't remember what it was called. It is a cross between a pancake and a ...
3
votes
2answers
212 views
Are there different styles of tahini?
I've recently started frequenting a Middle Eastern restaurant. They provide a sauce with their shawarma that they swear is tahini, but I've never tasted any like this.
Most tahinis I've had are about ...
3
votes
3answers
127 views
What could I use in a vegetarian b'stilla?
I love the idea of b'stilla but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas or seitan. Any other suggestions?
2
votes
5answers
546 views
What type of yogurt is most similar to the yogurt used in authentic Middle-Eastern cuisine?
While looking at different recipes to make "yogurt sauce" commonly found in Middle Eastern cuisine, I noticed a descrepancy between the type of yogurt the recipe calls for. Some recipe calls for plain ...
2
votes
1answer
67 views
Doogh/Ayran from scratch
I have found several recipes online for making doogh or ayran (I love this stuff sooo much), and they all seem to involve diluting greek yogurt with either water or soda. I want to make my yogurt ...
1
vote
1answer
272 views
How do I substitute rehydrated garbanzo beans for garbanzo beans from a can? [duplicate]
Possible Duplicate:
How should I prepare dried chickpeas?
When making food like falafel and hummus, recipes typically ask for canned garbanzo beans (also known as chickpeas). I have on hand ...
0
votes
0answers
426 views
How to make “Nabeez” - an arabic drink made out of grapes and dates [closed]
How to make Nabeez out of grapes and dates. It is an arabic drink, popular in the Middle East. Does anybody know the method?
