A bite of yummy

  Kisir is a bulgur based salad found in Turkish cuisine. The main ingredients are finely ground bulgur, parsley , and tomato paste. Common additional ingredients include onion , garlic (in some regions) , sour pomegranate molasses , olive oil and lemon juice, cucumber, cornichons and spices . It can be served with lettuce leaves. It has a reddish color due to tomato paste admixture. It is served at room temperature as either a side-dish or mezze appetizer. One of the most popular mezze of Turkish cuisine is mercimeck koftesi. It is a vegan dish mainly made with red lentils and bulgur. The two most important ingredients in mercimek koftesi are bulgur and lentils. in Turkish, mercimek means lentils . The word koftesi is the plural of the word kofte Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey . Baklava is of Turkish origin and the worlds favourite Turkish dessert, it is extremely delicious, traditional and authe...

   Kushari is Egypts national dish and a widely popular street food. An Egyptian dish that originated during mid-19th century , the dish combines Italian and Arab culinary elements. Kushari is made of rice, macaroni, and lentils mixed together topped with a spiced tomato sauce and garlic Vinegar and garnished with chickpeas and crispy fried onions.It is often served with sprinklings of Garlic juice, garlic vinegar and hot Sauce are optional. Egyptian Falafel or (Taameya) as its called in Egypt, is an all time favourite Street food. In most parts of the middle east, falafel is made with ground chickpeas . However in Egypt its made with dried fava beans, they are best served with pita bread, tomato, onions, and tahini sause.  Umm Ali is an Egyptian classic Dessert that is usually prepared with roaa (Egyptian flatbread) or puff pastry with nuts, sweetened hot milk, ghee, and whipped cream. This recipe is very similar to the popular bread pudding, which also involves mixing b...

  Sfeeha is a traditional Lebanese dish served as mezze or as main accoaopainied with plain yogurt, whether eaten as a snack or main, their crispy exterior with their steamy soft meat interior take them to top list of comfort food. you will find sfeeha at all bakeries in Lebanon these hand-pies are portable and delicious. Fattoush is the best Lebanese dish, any salad that contains something deep fried is good salad, and that is just what you expect with fattoush, with crispy lettuce, bread and veggies. Its tasty and very easy to make you have to try it. Halawet El Jibin (sweet cheese rolls) . A delectable Lebanese dessert Made from rolls of soft sweet cheese dough that gets stuffed with clotted cream, and crowned with pistachios and rose petal jam. A drizzle of syrup flavored with orange blossom and rose water puts the final seal of perfection.

Balaleat is a traditional Emirati sweet and salty breakfast dish. This breakfast dish, which is also sometimes served as dessert, consists of vermicelli and eggs as the main ingredients.It is spiced with cardamom, cinnamon, saffron and orange blossoms, and then topped with pistachios. AlMachboos is very popular dish in gulf specially in the UAE cooked in large pot. It consists of rice, onions and meat, seasoned with spices, salt and dried lemon called loomy. This dish is prepared by cooking meat, spices, dried lemon, and seasoning in boiling water until they are very tender. The meat is taken out and the rice is added to the rest of the ingredients and cooked together, then the meat is returned      again to the pot where it is cooked for another one to two hours   Luqaimat is kind of arabic sweet Dumpling is very famous dish that Emirati enjoy during Ramadan and other times. pretty easy to make , this dessert takes minimal ingredients, yet tastes absolute aweso...

 Mansaf is a traditional arabic dish made of lamb cooked in a sauce of fermented dried yogurt(jameed)  and served with rice, its popular dish and considered the national dish of Jordan and can also be found in Palestine, Kuwait, Saudi Arabia and syria. To cook mansaf : Add one kilo or two pounds of chopped leg of lamb into boiling water, add enough water to cover the lamb once boiling reduce the heat and cook slowly until the lamb is cooked, add whole cloves, allspice, cinnamon, and bay leaves to the cooking water as the lamb is boiled, make rice and reconstitute the jameed(dry yoghurt) by breaking it into pieces and soaking it in water. using a food processor, process the jameed and water to make a thick paste, drain the meat using a sieve and reserve the brothy liquid the meat was cooked in. Mix the jameed paste with the broth and stir until you have a creamy white sauce. Tear the shrak bread into roughly 2 inch squares and layer the bottom of the tray with it. ladle so...

Hi and welcome to my cooking page hope you enjoy it, my name is layan jamal from Jordan, I started this blog to share the most famous traditional foods :)