Three vibrant vegetarian mezze recipes from Yasmin Khan’s new cookbook Sabzi, including lentil salad, stuffed aubergine and ...

The dish known as salad is said to date back to the ancient Roman habit of dipping romaine lettuce in salt — “herbe salata” means “salted leaves.” Now, centuries after the concept originated in ...

To make the crispy egg, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Roll the egg in the beaten egg and then the sumac and the sesame seeds. Deep ...

For the lemony vinaigrette: ¼ cup fresh lemon juice Zest of 1 lemon 2 tablespoons olive oil 1 garlic clove, minced For the chickpea salad: 2 red bell peppers, cut into wide strips 3 (15-ounce) cans ...

Cook This: 3 Eastern European recipes from Kapusta, including rye, beet and beef meatballs Make Alissa Timoshkina's spring picnic recipes for fennel and potato salad, rye, beet and beef meatballs ...

Cook This: 3 Middle Eastern recipes from Souk to Table, including one-pot chicken and saffron orzo Make Amina Al-Saigh's lentil soup, one-pot chicken and saffron orzo, and saucy skillet trout ...

The Arabian Palace restaurant, at 4902 E. Sprague Ave., serves up Middle Eastern cuisine, like the lamb ouzi (lamb shank with rice), chicken shawarma with french fries and a chicken shawarma bowl ...

It’s also a great place to get a traditional Arab breakfast, including chicken livers with Arabic salad and fresh pita, foul mudammas, or qalaya cheese with eggs.

Posted: October 9, 2024 | Last updated: October 9, 2024 Enjoy the crisp, refreshing taste of Iranian endive salad.

Let cool for 10 minutes. Serve with yogurt and salad on the side. Serves 6. Produced in collaboration with CBC Creator Network.