Toasted cashews and tender asparagus are mixed with seasoned jasmine rice and cooked pasta.
Fragrant and delicious, this chicken pie is made of layers of puff pastry and chicken breasts pouched in bouillon. Spread onto each layer is whisked egg, parsley, cinnamon and sugar.
This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving.
Savory couscous flavored with garlic, red bell pepper, scallions, tomatoes and basil, and topped with parmesan cheese.
Phyllo dough is layered with butter, cinnamon and nuts and baked, then topped with a honey syrup and allowed to cool before eating.
I make this hummus all the time. It only takes a few minutes to prepare, and it's healthier without the oil. Increase or decrease the ingredients as desired, especially the jalapenos! Serve with pita chips or fresh veggie slices. Add more of the reserved bean liquid for a smoother dip.
Tahini-free hummus that only takes minutes, and is a favorite with my kids.
I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
Crunchy bites of pita bread are tossed with crisp romaine, green onions, cucumber, and fresh tomatoes amidst a flavorful Middle Eastern dressing.
If you only have one recipe for this wonderful dip, this is it. Everything goes into the food processor - garbanzo beans, roasted tahini, lemon juice, garlic, parsley and green onion. Zap, and you have it.