See Pita recipe
Tag: Eid al Fitr
Khoubz, or Khubz, Araby
Tagine de Poulet aux Fruits Secs
(Moroccan braised chicken with dried fruit and almonds)
This is a wonderful Moroccan tagine, succulent chicken redolent with the sweet flavors of dried fruit and the pleasant crunch of almonds.
Tabouli
(Middle Eastern bulgur and parsley salad)
An easy and refreshing Middle Eastern salad, tabouli is bulgur wheat, finely chopped parsley and scallions dressed simply with lemon juice and olive oil.
Shahi Korma
(Indian lamb in a creamy nut curry sauce)
Korma is a mild, creamy curry thickened with ground nuts and with origins in the Mughlai cuisine of the 16th century. Shahi korma is typically made with mutton or lamb.
Sayur Lodeh
(Indonesian vegetables in coconut curry)
A variety of vegetables are simmered in a milk coconut milk curry to make this popular Indonesian vegetable curry side dish. Also popular in Malaysia.
Samosas
(Indian, Pakistani, African deep-fried potato pastries)
Samosas are the perfect chaat, or Indian snack food. These tetrahedral pastry pockets are made with a variety of stuffings, both vegetarian and with meat.
Saag
(Indian, Pakistani spiced spinach)
Saag, or palak, dishes are spiced purees of spinach or other greens. They often contain other ingredients like potatoes, cheese, chicken or chickpeas.
Moong Dal
(Indian simmered mung beans)
This is a basic recipe for a simple, simmered dal. It will work substituting a variety of lentils and split peas for the moong dal.
Méchoui
(North African spit-roasted lamb)
No feast in North Africa would be complete without méchoui, a whole lamb slow roasted in front of a charcoal fire.
Lham Lahlou
(Algerian lamb and dried fruit tagine)
Lham lahlou, Arabic for “sweet meat,” is a very popular dish in Algeria, especially during the month of Ramadan.