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30 votes
Accepted

What was this pickled vegetable which I was served at a middle eastern restaurant?

I suspect that these will be pickled almonds. Almonds are a favorite ingredient in many middle-Eastern dishes. The green color and fuzz give it away, most other fruits like apricots and plums lack ...
bob1's user avatar
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16 votes
Accepted

Iranian Sweet Dish consisting of Lamb Paste

As confirmed in comments, the dish is khoresht mast. According to this recipe and this video, the main ingredients seem to be lamb or beef neck, yoghurt, sugar, saffron, rosewater, and garnishes of ...
mbjb's user avatar
  • 1,749
12 votes

What was this pickled vegetable which I was served at a middle eastern restaurant?

It's probably green almonds like bob1 suggested. We eat them raw as a fruit or they can be pickled. They are called Oja in the Syrian region عوجا.
tariq abughofa's user avatar
8 votes

Is allspice traditional in the Levant?

Allspice is, indeed, the only commonly used spice* native to North America. It is also very commonly used in various Arabic, Central Asian and Middle Eastern cuisines. It is a standard part of the ...
FuzzyChef's user avatar
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7 votes

Can I still use a Tagine that was outside for a while?

If all the tagine was exposed to is water and dirt then you should be fine as long as you clean it off and bake it to drive out any water. Tagines are generally unglazed on one side so will absorb ...
GdD's user avatar
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6 votes

How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?

The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins. This isn't quite an accurate representation of the recipe. The recipe calls for baking cauliflower and eggplant for 20 minutes ...
AMtwo's user avatar
  • 9,017
5 votes

Iranian Sweet Dish consisting of Lamb Paste

I disagree with the accepted answer, as the question states it was a dessert, which does not apply to Khoresht-e Mast. I am Iranian myself and to me, it sounds more like a local form of Haleem. It's a ...
kopaka's user avatar
  • 151
5 votes
Accepted

What are some of the most important things to keep in mind, when making great falafels?

Some points in addition to rackandboneman's excellent advice: Use soaked dried chickpeas, and not canned or cooked chickpeas. This eliminates the need for flour or other binders, as well as tasting ...
FuzzyChef's user avatar
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5 votes
Accepted

Harissa powder to paste

I was just in Morocco and asked some of the owners selling the spice how to do it, the answer I got was: Add 100 grams of Harissa powder Add 1/2 cup water Add 1/2 cup of EVOO I would add that I have ...
Kerry Jones's user avatar
4 votes

Harissa powder to paste

Impossible to say. Just mix and match. When it becomes a paste, you're done. There is no "The Harissa Paste Recipe" (although most share the main ingredients), so you'll just have to go by the ...
Willem van Rumpt's user avatar
4 votes
Accepted

Common term for "roughly-grind Semolina" (as used to make couscous)

The question seems to confuse some terminology. Let's first clear some things up. Bulgur is NOT a grind size. It is a process. "Bulgur wheat" (in English anyway) refers to whole or cracked or ...
Athanasius's user avatar
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4 votes
Accepted

Looking for advice on making halva w/ allulose - first attempt came out gummy and taffy-like w/ oil separation

It's really better to work in weight especially when cooking with different types of sugar. Trying to change the fineness of sugar, and the sugar chemistry, and then make up for it with adjusting ...
Chris H's user avatar
  • 44.4k
4 votes

Is allspice traditional in the Levant?

Allspice is very widely used in the Levant, and it is from Central America originally, and it's not a contradiction. Corn, potato, tomato, bell pepper, chili pepper, vanilla, tobacco, beans, pumpkin, ...
GdD's user avatar
  • 76.7k
4 votes
Accepted

Different kinds of pita?

The thin pita you find a lot in stores is called just that: "thin pita". I tend to call it "Egyptian pita" because it's a style that's very common there, due partly to the price ...
FuzzyChef's user avatar
  • 65.3k
3 votes

Aleppo Pepper + Heat

Try it & see ;) Aleppo isn't particularly hot; I haven't checked it on the Scoville scale, but just from experience, though it's got a little kick to it, & that kick can be quite variable ...
Tetsujin's user avatar
  • 29.8k
3 votes

Common term for "roughly-grind Semolina" (as used to make couscous)

I speak European languages only, and have shopped in several European countries (although, I admit, in some of my vacation destinations, I didn't make it to the grains aisle). In these languages and ...
rumtscho's user avatar
  • 139k
3 votes
Accepted

Falafel vs onion baji

They're both fried, but they don't seem to be that similar in composition. Falafel isn't veggies in flour, it's pretty much just a seasoned chickpea (or fava bean) paste. That paste is pretty thick, ...
Cascabel's user avatar
  • 58.3k
3 votes
Accepted

Cold weather kofta?

There are plenty of parts of the Middle East where it gets pretty chilly, snowy etc. when it's wintertime. I suppose the citizens there must have options in their cuisine to cover all times of the ...
Lorel C.'s user avatar
  • 7,112
3 votes

What are some of the most important things to keep in mind, when making great falafels?

Keep some chickpea flour (sold inexpensively as gram flour at indian stores) handy, this can help binding and deal with excess water (especially if the kind of chopper/blender you use requires more ...
rackandboneman's user avatar
3 votes

How to get falafel to hold together when pan-frying?

I've also heard(haven't actually tried) that egg works as a good binder, like a meatball mixture, and that seems to make sense.
dmoz's user avatar
  • 141
3 votes

Are curd and sour cream typical middle-eastern food?

This looks like it's most likely labneh, a form of yogurt that's strained to remove some of its moisture. The texture can range from a thick sour-cream consistency to something like dense cream cheese,...
logophobe's user avatar
  • 14.9k
3 votes

Stretchy Lebanese flatbread?

Well I am Lebanese, and there is few small steps to make a good authentic Lebanese bread that looks like that: There is another type of bread called Saj Bread: Here is a video about it. Another ...
alim1990's user avatar
  • 659
3 votes

Troubleshooting a soggy baklava with torn sheets

Ripping Sheets of Filo: The sheets are still cold. The dough will tear near the center wrinkles when it's too cold. Room temp dough allows you to gently pull out all the wrinkles and the dough ...
user52988's user avatar
3 votes

Can I still use a Tagine that was outside for a while?

One additional piece of advice to GdD's excellent procedure: if the tagine is terracotta or other porous clay, you're going to want to get any absorbed grime out of the clay itself. This means ...
FuzzyChef's user avatar
  • 65.3k
3 votes
Accepted

Why do my falafels taste so boring?

From a different answer: When you're looking at a recipe and it's too bland, the first thing to ask yourself is "what more". What flavor isn't coming through that you'd like to come through?...
Sneftel's user avatar
  • 29.5k
3 votes
Accepted

Why do falafels crack open when frying?

Fundamentally, the falafels crack open because the outside wants to shrink (due to dehydration) and the inside wants to expand (due to evaporation, gas expansion, and the action of the leavener). The ...
Sneftel's user avatar
  • 29.5k
3 votes

Why is asking for no white sauce on shawarma so controversial?

There is nothing mysterious; the sauce does not hold the food together or keep it warm or some other such magic. Instead, the reaction you are getting is some combination of: The people serving know ...
dbmag9's user avatar
  • 12.1k
3 votes

Different kinds of pita?

"Pita" is simply a name for the shape. It's a loaf of bread which is approximately round, and the diameter is much larger than the height. Any consistency of bread could be baked in that ...
rumtscho's user avatar
  • 139k
2 votes

Should syrup or pastry be cooled when pouring on to Baklava?

Here is the formula: Sheet baklawa with nuts: Boiled syrup is poured on top after tray is out of oven for 2-3 minutes. Pieces / rolled baklawa with nuts: Room temperature syrup is sprinkled / brushed ...
user5441's user avatar
  • 161
2 votes

Can I still use a Tagine that was outside for a while?

As it's not glazed I'd first consider what other than water & 'dirt' it may have been subject to & ask, "Would you eat from a plant pot in similar circumstances, no matter how well-...
Tetsujin's user avatar
  • 29.8k

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