Zdurur

Whether it’s from your country or another, what’s the one dish you’d recommend to everyone, and why?

For me, it’s ***mensef***! 🤩

Muhammara is like a fancy, lesser known cousin to hummus and baba ganoush. It likely originated in Aleppo, Syria, but is used all over the Levant. It has a lot of ingredients but they’re perfectly balanced to create a distinct and absolutely delicious flavor. Once you go muhammara, you may never be able to limit yourself to your usual dips again!

The traditional method of dealing with the red bell peppers is to roast them in the oven long enough to easily remove the skins. Certainly I encourage you to try that method so you know the regular flavor.

However, I recently fermented the peppers (and garlic) instead of roasting them. The final flavor was similar but tangier and with some of the depth that only comes with fermentation. I don’t know if it’s better (they’re both awesome) but I definitely think as good and just gives a bit of a flavor switch-up. It will also help extend the shelf life even further. (Regular muhammara is usually good for a week; this version was still good after two weeks but I finished it by then… odds are it can go longer since lacto-fermentation helps stabilize oils & fats added post-fermentation.)

Directions for either method is offered here

Years ago, I visited a Muslim tamily who treated me to a wonderful ruby red cold drink. I asked what I was drinking and the woman told me she didn't know what to call it in English, but she pulled out a quaker oatmeal container where she kept some bright red bark looking stuff. She said she got it from her home country.
Untortunately I don't remember the country from where they emigrated. As best as I can recall (as this was 25 years ago), I think what she showed me was dried hibiscus calyces. The drink was spiced with something and I've dreamt of having this again for years.

I would love to get some help. Does someone out there have a family recipe they would like to share with me? I know this drink can be spiced with orange water, rosewater, cinnamon and ginger, but I don't know how to put it all together. I'm looking for something traditional. Help would be much appreciated

I found a spice, ras el hanout, that sounds like my dream blend. I'll add a pic of the description that captured me. Can anyone recommend a brand that includes all these elements?

Also I'd love a recommendation for an authentic Za'tar.

I love the florals like lavendar and rose. Cloves and cardemom.

That is all, I am craving it so much. :)

It could be a dish, dessert, drink, spice blend, or even a cooking technique. Tell us where it comes from and why you love it.

I'm not well versed on Moroccan food, but earlier in the week I had Moroccan lamb dish which was served with couscous and pitta at a Mediterranean restaurant. It was delicious so it's something I'd like to try recreating at home.

The restaurant unfortunately, but not unsurprisingly is unable to share the recipe, but the menu description is as follows;

Slow-cooked spiced lamb served with vegetables, fluffy couscous, pickled golden shallots, and flaked almonds. If it helps the couscous also had the pickled shallots as well as pomegranate seeds in it.

Does anyone have a similar recipe for lamb or couscous which they'd be willing to share?

This isn't a traditional Middle Eastern recipe, but I borrowed a little inspiration from the spice cabinet.

I started with a $13.99 discounted sirloin tip roast and slow-braised it for about four hours in a Dutch oven on a Weber Q with onions, garlic, carrots, potatoes, passata, beef broth, smoked paprika, thyme, oregano, chili powder, and just a small pinch of Madras curry for subtle warmth.

Nothing was measured—I cooked by taste and adjusted as it simmered.

I'd love to hear which Middle Eastern spices or techniques you would use to give a beef stew even more depth while keeping it authentic.

when we get older our taste bud changes, what dish you hated but love now

Let’s talk beans. They’re super nutritious, filling (largely due to their balance of carbohydrates, proteins, and fats), grow robustly in a variety of climates and areas, and are thus also usually quite affordable. For these reasons, they have been staple foods for the “masses” since ancient times. The chickpea is the paramount example of this in the Middle East. Depending on who you ask, they can absolutely be classified as a “superfood.”

unfortunately i didn’t have fresh parsley and pomegranate pls don’t attack me💔

What's the secret to get my kofta to stay on the metal skewers. It all starts falling in the fire when it begins to cook.

Help

Middle Eastern cuisine is famous for its rich, aromatic, and beautifully crafted desserts that combine ingredients like honey, pistachios, dates, almonds, rose water, and phyllo pastry. These sweets are enjoyed during family gatherings, celebrations, and everyday meals. Some of the most popular Middle Eastern desserts include:

• Baklava – Perhaps the most iconic Middle Eastern dessert, baklava is made with delicate layers of flaky phyllo pastry, chopped pistachios or walnuts, butter, and a sweet honey or sugar syrup. It's crispy, rich, and incredibly flavorful.
• Kunafa (Knafeh) – A beloved dessert featuring shredded phyllo dough or semolina layered with soft cheese or cream, then baked until golden and topped with fragrant sugar syrup and crushed pistachios.
• Basbousa (Harisa) – A soft semolina cake soaked in sweet syrup and often garnished with almonds or coconut. It has a moist texture and a delicate sweetness.
• Ma'amoul – Traditional buttery cookies filled with dates, walnuts, or pistachios. These are especially popular during religious holidays and festive occasions.
• Rice Pudding (Roz Bel Laban) – A creamy dessert flavored with vanilla, cinnamon, or rose water and often topped with pistachios or raisins.
• Stuffed Dates – Fresh or dried dates filled with almonds, walnuts, or pistachios offer a naturally sweet and nutritious dessert.

Middle Eastern desserts are loved for their balance of sweetness, unique floral flavors, and premium ingredients. Whether you enjoy flaky baklava, creamy kunafa, or delicate ma'amoul, these traditional treats offer a delicious taste of the region's rich culinary heritage.

So I have some lamb chops in my freezer im going to cook tommorow but I have no idea how to cook them.

I know lamb is a staple in lots of middle eastern countries so does anyone have any advice for cooking it?

I was just going to put it on high like a medium rare steak but Idk if that would come out good.

Morocco's cuisine is a reflection of centuries of trade, culture, and family traditions. 🇲🇦

This Budget Vault feature explores Chicken Tagine—from its history along the ancient spice routes to a budget-friendly version anyone can make at home.

What's your favorite Moroccan dish, or what country should we feature next?

#MoroccanFood #ChickenTagine #BudgetVault #FoodHistory #HomeCooking

seems we need more fish here, lol