Recipes

Ingredients (4p) about hummus The past decade marked the big breakthrough of hummus. By the way, it is pronounced hommos, where you roll the “h” through your mouth very gently […]

Ingredients (4p) About Moutabal Moutabal comes from m’tabale, which actually means “seasoning with. It has become synonymous with this eggplant dip, but it can actually be made with a variety […]

Ingredients (4p) about labneh Labneh is drained yogurt with salt, indispensable in Middle Eastern cuisine. Labneh is served in small bowls with some olive oil and dried mint or some […]

Ingredients (4p) Additional supplies: about mudjardara A classic in Syria, Lebanon and Palestine, this delicious dish with rich flavors, often eaten by poor peasant families, is one of the oldest […]

Ingredients (4p) For the flatbreads Dressing Vegetables Herbs about red fattoush Fattoush is often brought to the table at the beginning of a mezze feast. The crusty bread makes this […]

Ingredients (4p) For the cauliflower: Spice mix: Tsebi Shiro (peanut sauce): About Eritrean Cauliflower This roasted cauliflower with Tebshi Shiro is a wonderful example of the flavors of Eritrea and […]

Ingredients (4p) For the dip: For garnish: About Pumpkin dip with tahina Actually, this is also a kind of moutabal (the eggplant dip). Nowadays this word is usually used to […]

Ingredients (4p) about flatbread Flatbread from the saj, a convex hot plate like we have in our restaurant, is the bread in many of the countries our people come from. […]