Muhammara (Hot Pepper Dip)

Source: Cooking the Middle Eastern Way by Christine Osborne

3 medium onions, finely chopped
1/2 cup plus 1 tablespoon olive oil
3/4 cup crushed walnuts
3/4 cup ...

Eggplant Dip (Baba Ghannooj)

1 (1 pound) eggplant
1 small onion, quartered
1 clove garlic
1/4 cup lemon juice
1 tablespoon olive oil or vegetable oil
1 1/2 teaspoons salt
Vegetables (for dipp ...

Middle Eastern Hummus

2 cups chick peas, soaked overnight
1/2 teaspoon salt
1 or 2 cloves garlic
Juice of 1 or 2 lemons
1/2 cup tahine/tahini (pur?ed sesame seeds)
1/4 cup olive oil

Drain ...

Saganaki (Flaming Cheese)

Serve this with sesame crackers, wedges of pita bread, cocktail rye bread or assorted crackers.

1/2 pound Kasseri or Kefalotiri cheese*
1 tablespoon brandy
1/2 lemon
1 ...

Afghan Boulani

Source: Lior's Kitchen Talk

Boulani is a baked or fried, stuffed bread. It is made by filling a square piece of dough with a garlic-chive mixture and folding it diagonally into a triangle. ...

Moroccan Carrot Dip

1 1/4 pounds carrots
Pinch of cayenne pepper
1 to 2 teaspoons cumin
1 teaspoon paprika
3 tablespoons red wine vinegar
4 tablespoons olive oil
2 garlic cloves, minced
1/ ...

Bean and Sesame Seed Spread (Hummus)

This is also known as "hummus bitahini."

1 (15 ounce) can garbanzo beans, drained
1/2 cup sesame seed
1 clove garlic, cut into halves
3 tablespoons ...

Labanee (Yogurt Cheese)

Serve this with Pocket Bread.

4 cups plain yogurt
1 teaspoon salt

Line a strainer with double thickness cheesecloth. Place strainer over bowl. Mix yogurt and salt; pour i ...

Zalaabeh (Fritters)

Syrup
2 1/2 cups granulated sugar
1 cup water
1 tablespoon lemon juice
4 tablespoons butter
4 tablespoons orange blossom water
1 leaf rose-lemon scented geranium (i ...