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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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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 drink from scratch, so that means making greek yogurt…
user14954
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Substituting sour trahana for kashk

Kashk (also Kishik) is a form of dried yogurt used all over the middle east and central Asia as an ingredient. Sour Trahana is a second dried milk product used in Greece and the middle east. Where I live, I can purchase sour trahana, but not…
FuzzyChef
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Are curd and sour cream typical middle-eastern food?

I keep going to restaurants around my city (São Paulo) where in certain days of the week, some of them serve middle-eastern food. Curiously, there's always a whitey cream that some of the restaurants call "sour cream" and some of them, call the same…
Gustavo Maciel
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How do I substitute rehydrated garbanzo beans for garbanzo beans from a can?

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 a bag of dried garbanzo beans. In the past I have tried…
Jay
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Falafel sticks to bottom of pot when frying

I have store-bought falafel mix. I make the falafel by deep-frying it; unlike others, I have no problem with the balls falling apart. However, after I put the falafel in the oil, it sticks to the bottom of the pot, and I have to pry it off using a…
pigrammer
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What kind of rice should I use to make Persian/Indian/Middle Eastern rice-based desserts?

I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "white rice". To my knowledge jasmine rice is popularly consumed in South East Asia, so I…
Eddie Kal
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Common term for "roughly-grind Semolina" (as used to make couscous)

A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and salt; Very often, a vegetable based stew is poured upon the Couscous and then served. A…
user79730
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History of Middle east "sandwiches"

This are not exactly sandwiches, they are "rolls", but anyway... I'm from Romania a country that was heavily by the ottoman empire in the middle ages and greeks in antiquity. The most popular street food in our country is Shaworma. It usually…
Bogdan Floareș
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What to do with a big bag of roasted fava beans

I wanted to get some healthy snacks for my family, so I bought a big bag of roasted fava beans (lightly salted + sunflower oil), but they turned out to be pretty unexceptional. I wouldn't want them to go to waste, so - does anyone have any ideas on…
lidkxx
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Why do my falafels taste so boring?

I've been making falafels from scratch for a few times now and I've started to get the hang of it. I've got the texture of the falafels pretty great but the flavour of them isn't really... anything? I've been following this recipe as a guide, so…
maxresdefault
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Cold weather kofta?

I was given lamb kofta in my CSA share. It is spiced with coriander, cumin, garlic, paprika, and ginger. I have limited experience with Middle Eastern cuisine, and I've always thought of it almost exclusively as warm-weather food. I can't wrap my…
notanengineer
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Why is asking for no white sauce on shawarma so controversial?

I've asked for no "white sauce" (I'm lactose intolerant) on shawarma multiple times at multiple different shawarma places, and the reaction every time is a variety of "What!? Are you sure!? Do you know what you're doing?! Are you out of your mind!?"…
jpdh
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Falafel vs onion baji

What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour and frying it.
Jack Maddington
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