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Questions tagged [middle-eastern-cuisine]

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.

This tag should be used on questions about traditional Middle Eastern food.

The Middle East (aka Mid East) is a region that contains Western Asia and Northern Africa. Questions about typical ingredients (e.g. tahini), dishes (e.g. kibbeh) or preparations can use this tag.

Questions about ingredients that can be used in this cuisine, but are not distinctive about it, should not use this tag. According to Wikipedia, olive oil is a common used ingredient in Middle Eastern cuisine. However, a question about how to make your own olive oil should not be tagged with this tag, because olive oil is also used in a lot non-Middle Eastern dishes and cuisines.

Questions about Indian dishes should not have this tag because India is not in the Middle East - use the tag .

58 questions
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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 than caramelized onions, "crispy onions" are the…
Chris B. Behrens
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Is allspice traditional in the Levant?

From the Wikipedia entry for allspice: Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a variety of stews and meat dishes. I am confused by this because I thought allspice was a…
Drisheen Colcannon
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What is the name of the middle eastern salad containing Tomato and Cucumber?

Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily diced cucumbers and tomatoes, that have been seasoned.
Scott Markwell
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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 processor? Would a blender be an alright substitute?
chrisjlee
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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?
Michael Natkin
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6 answers

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.
Mien
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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 even chicken instead of mutton and the aroma is…
pawelbrodzinski
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How do I adjust the cooking time on a baked rice dish if I reduce the recipe by half?

I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for simmering 30 mins, baking 30 mins, resting 10 mins. It uses raw (soaked) basmati rice.…
Sara
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4
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Harissa powder to paste

How much harissa powder would be equivalent to one teaspoonful of harissa paste? I have tried to look it up online, but all I can find is "add water and oil to reach the desired result", e.g. here. I don't use the paste very often, so I doubt I…
Yulia V
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Stretchy Lebanese flatbread?

When I used to get donor kebabs in Brisbane, Australia, the store I would frequent would serve them in a particular stretchy flatbread, who the store owner told me was a type of bread from lebabnon. The distinguisihing features I noticed were the…
James Hudson
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What is the ideal temperature for water added to chickpea flour for falafel?

Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the water?
Justin Dearing
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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 paper-thin. The first thing I did with it was to…
Michael Natkin
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What might cause a tangy flavor in hummus?

I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Others in the Yelp reviews have commented on the same flavor, so it's not a bad batch. It's…
Jeff Axelrod
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What is tamur (ingredients)?

My mate brought some sweets from UAE, it's something like Turkish delight, I think. It says it contains tamur, among other things. I believe tamur is the main thing it's made of, but I couldn't google out what it actually is. Does it contain gluten…
dwelle
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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 completely? I was thinking of lemon juice, but I am…
nico
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