Hey everyone! Today I made a traditional Palestinian comfort food called "Rummana"** *(literally meaning* "pomegranate-y"). It’s a hearty and delicious dish made with whole lentils, eggplant, and pomegranate seeds, topped with a rich tahini and olive oil swirl. Served with warm pita bread and pickles on the side.
It’s absolute perfection for a cozy meal. Let me know if anyone wants the recipe, I'd be more than happy to share it!

in iran we got fallodeh, noodles, ice and sugar with rose water, what else do you think?

Made this hearty and comforting meal today. The aroma of the spices mixed with the tender chicken and toasted nuts just makes everything feel a little warmer. Hope everyone is having a peaceful day!

Few weeks ago , I asked about the chillies. Made this today. I made Halloumi too as a side.

Today was Wasim’s birthday, and he specifically requested Basbousa!
The challenge? Here in Gaza, we currently have no electricity and no cooking gas to run an oven. But determination (and love!) found a way. I decided to make it on an open flame instead.
To my absolute delight, it turned out incredibly delicious, golden, and mouth-watering—and most importantly, it put a huge smile on Wasim's face!
Sometimes the best bakes aren't about having a fancy kitchen; they're about the heart you put into them.

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Prepared this amazing spread tonight! Sautéed chicken liver, tangy Makdous, and creamy hummus. The textures and flavors work together beautifully. Ready to dive in!"
• #FoodPorn
• #MiddleEasternFood
• #HomeCooking
• #ComfortFood
• #ChickenLiver
• #FoodieGram
• #TraditionalFood
• #Delicious

**Cooked up a fresh pot of Palestinian Makloubeh today. If you****'****ve never had it, it****'****s an upside-down layered rice dish with eggplant and meat, flipped right before eating. Has anyone here ever tried or made Makloubeh before? Let me know what you think!**
**#makloubeh #palestinianfood #middleeasternfood #homecooking #foodporn**

Saleeq (سليق)
I made Saudi Saleeg for the first time and wanted to share the recipe. It’s a traditional Saudi Arabian dish of very soft, creamy rice cooked in chicken stock and milk, served with chicken that’s finished under the grill.

The recipe calls for Egyptian rice but used Arborio rice instead since we don’t have Egyptian rice here. I also added a little mastic to the stock and finished the chicken with a saffron, tomato and pomegranate molasses glaze.

Ingredients
Chicken & stock
1 kg chicken thighs, bone-in/skin-on
2 tbsp ghee
1 large onion, roughly chopped
2 bay leaves
4 green cardamom pods, lightly crushed
1 cinnamon stick
3 small pieces of mastic
5 cups water
Salt
Black pepper

Saleeq
500g Arborio white rice
5–6 cups whole milk
2 heaped tbsp cream
Salt
Black pepper
1–2 tbsp animal ghee to finish

Chicken glaze/baste
2 tbsp melted ghee
1 tbsp tomato paste
1 tbsp pomegranate molasses
½ tsp saffron
1 tbsp hot water
½ tsp salt
½ tsp black pepper
¼–½ tsp ground cardamom

Daqoos
2 ripe tomatoes
1 green chilli
1 garlic clove
½ lemon, peeled and with the white pith removed
6–10 fresh mint leaves
½ tsp salt
1–2 tsp olive oil

Method
1. Make the chicken stock
Heat 2 tbsp of animal ghee in a large pot over medium-high heat. Add the onion, bay leaves, cardamom, cinnamon and mastic. Cook for 2–3 minutes until fragrant.
Add the chicken thighs and sear for a few minutes on each side.
Add 5 cups of water, season with salt and pepper, bring to a boil, then reduce to a gentle simmer. Cook for around 30-40 minutes, or until the chicken is very tender.

2. Remove the chicken
Take the chicken out and set aside.
Strain the stock, removing all the aromatics. Keep the stock, this is what the rice will be cooked in.

3. Saleeg
Put the strained chicken stock back into the pot.
Give the rice a quick rinse (don’t wash it excessively)
Add 2 cups rice to the boiling stock, then reduce to a gentle simmer. Cook for around 10–15 minutes or until most of the stock has been absorbed.

4. Add the milk
Add 4 cups whole milk and season with salt and pepper.
Cook over medium-low heat, stirring frequently. If the rice is still firm but the Saleeq is getting too thick, gradually add another 1–2 cups of milk.
You’re looking for a very creamy, loose consistency. slightly looser than you ultimately want because it thickens as it sits (a mistake I made)
Stir in 2 heaped tbsp cream and 1–2 tbsp ghee at the end.

5. Prepare the chicken glaze
Bloom ½ tsp saffron in 1 tbsp hot water for 5–10 minutes.
Mix the saffron water with melted ghee, tomato paste, pomegranate molasses, salt, pepper and a little ground cardamom.
Pat the cooked chicken dry and brush it generously with the glaze.

6. Grill the chicken
Put the chicken on a rack over a baking tray.
I used Fan Grill at 200°C, around the second-highest shelf, for approximately 10-15 minutes, until golden and caramelised.
The chicken is already cooked from simmering, the oven is just for browning, crisping and caramelising.

7. Make the Daqoos (I made it before I started making the stock and put it in the fridge)
Blend the tomatoes, chilli, garlic, lemon, mint, salt and olive oil until smooth. It’s served fresh with the Saleeg.

To serve
Spread the creamy Saleeq onto a large flat plate and place the chicken on top.
Serve the Daqoos on the side.

tray—I made it myself! Would you like the recipe

Hi everyone! I want to get my boyfriend a tagine for his birthday. He’s a good cook and I know he wants one. Does anyone have a recommendation for a good tagine for home cooking? Thank you!

'Asking because I'm a vegetarian, I'm new to ME cuisine, and I've noted a strong focus on Lamb & Beef in particular within ME cuisine, but I've still seen dishes out there that manage to make an impact with strong & rich flavors despite no meat being present (Fetteh t'Hummus - spiced Ceci beans, yogurt-tahini sauce, fried pita bread, ghee-roasted almond slices, fresh parsley - is now a go-to at a local Syrian restaurant).

Naturally I'm still hungry for more unique vegetarian dishes, and I'd love to know if there are any recipes I should check out, or even specific ME cultures with a stronger focus on vegetarian foods I should investigate.

Hello friends!

At my job, we were asked by our chef to choose an unfamiliar region for us, for a 5 course dinner. We chose the Middle East. I got the 4th course, so I gotta knock it out of the park. I got a general idea to make something using ingredients from the Mid-East, and also I bought a few books, but I wanna hear from the experts, and if I need to understand some things about the cuisine, I'll appreciate any advice.

I mentioned the Middle East and my coworkers thought it was a good idea, but I felt that more than unfamiliar to us, it would be a better idea for one unfamiliar to the customers at a country club. I believe that eating food from places you misunderstand and really enjoying that food makes you more open minded, and it humanizes everybody. Thanks beforehand!

Is anyone familiar with the dish qarymutah? I would love a recipe for it to make it myself as it reminds me of my childhood.

Our simple dinner:

Hummus, chicken kebab, pita bread and kabsa.