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 |
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 |
Selina Wood
National Geographic takes you to the ancient Land of the Pharaohs, where the shifting sands of time reveal one of history's great civilizations—and a key player in present-day Middle Eastern politics. Meet the ancient Egyptians who long ago ... [... more]
Random House |
Jo Tatchell
JO TATCHELL is based in London and writes on Middle Eastern culture for a variety of U.K. and U.S. media, including The Guardian. NABEEL YASIN, one of Iraq's most celebrated poets, is best known for the epic poem "Brother Yasin." Since 1990 he . [... more]
Random House |
Mark LeVine
Mark Levine is a musician who has recorded and toured with acclaimed performers, including Mick Jagger, Dr. John, Ozomatli, and Hassan Hakmoun. He is also a professor of Middle Eastern history at the University of California-Irvine, and holds a ... [... more]
Random House |
Raymond Ibrahim
RAYMOND IBRAHIM is a historian of the Middle East and Islam. He works for the Near East section of the African and Middle Eastern division of the Library of Congress, where he discovered many of the never-before-translated Arabic texts that make ... [... more]
Random House |
Barbara Miller
Until her death in 1993, Barbara Stoler Miller was Samuel R. Milbank Professor of Asian and Middle Eastern Cultures at Barnard College, Columbia University. A leading translator of Sanskrit literature and well-versed in Indian music and art, Dr. ... [... more]
Random House |
William R. Polk
William R. Polk taught Middle Eastern history and politics and Arabic at Harvard until 1961, when he became a member of the Policy Planning Council of the U.S. Department of State. In 1965, he became Professor of History at the University of ... [... more]
Harper Collins |
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 |
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 |
