International Food

Easy Arabic Recipes in English

Defining what is an easy Arabic recipe and what isn't is a bit of a trick and I am not a purist. Many of the recipes my family makes and loves come from a variety of inspiration and sources. If there's one thing I have learned that “authentic” means something different to everyone.

Region to region, family to family. There's no two recipes that are the same. These are my recipes (and a few guest posts too), that have been created out of love and to fit the taste of that person and their experience. When I started making Middle Eastern food I found it hard at times to find Arabic recipes in English so there was a lot of guessing.

I had to learn about different spices, flavor profiles, ingredients and tools that were not part of my life. Just like with the Moroccan recipes I share, a lot of these recipes have been adapted for an American kitchen and most often made a little quicker and easier.

What's the difference between Arabic recipes and Middle Eastern recipes?

This is, as with most things, open to interpretation. So to answer I will share how I classify them. For me, Middle Eastern recipes refer to dishes from the region known as the Middle East. These countries include; Cyprus, Turkey, Syria, Lebanon, Israel, Palestine, Jordan, Iraq, Iran, Saudi Arabia, Yemen, Oman, United Arab Emirates, Qatar, Bahrain Kuwait, Egypt and Libya.

Arabic recipes refer to dishes that are made by Arabic people (not all of the Middle East is Arab). Some of these overlap and some do not. For example, traditional Amazigh (Berber) dishes from Libya aren't Arabic or Iranian recipes are not Arabic dishes.

This is my own understanding and classification and its worth noting that this can change depending on who is presenting the dish and their own background.

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Vegetarian Stuffed Pitas with Lentil Shawarma

Middle Eastern Mezze Recipes

Mezze is not a dish but a style of eating. It refers to the idea of a collection of small plages of food that are presented for snacking (or for a meal – no judgment here!).

16 Middle Eastern Condiments and Mezze for your Next Party

Libyan Sharmoula {Tomato and Cucumber Dip}

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Middle Eastern Main Dish Recipes

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Saudi Arabian Chicken Kabsa

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Recipe for Middle Eastern Sayadieh Bil Samek

Slow Cooker Middle Eastern Chicken Shwarma

Syrian Fattet Djaj {Layered Chicken Platter}

Egyptian Macaroni Bechamel {Pasta with Bechamel Sauce}

Mint Chocolate Hot Cocoa Ball

10:20 pm by Amanda Mouttaki

By now you've probably seen the viral video of the hot chocolate ball with marshmallows inside, that collapses when hot milk is poured on top. All those cute little marshmallows just float right up and a delicious cup of hot cocoa is waiting.

Sure you can pick them up online but they're actually a lot easier to make than you might think. Mint chocolate desserts are seriously my favorite flavor and I think you'll love them too.

What is a hot chocolate bomb?

They're really a very simple way to make hot chocolate. This recipe uses instant hot cocoa mix encased inside a chocolate shell. When hot milk is poured over the ball it melts, breaking apart and letting the interior contents combine with the milk.

You can also use hot water or any other type of nut milk to make your hot chocolate. This is not really any different to normal hot chocolate – it's just delivered in a much more fun way!

Do I need special equipment to make these?

The only thing you really need is a silicone circle mold. These are inexpensive and can be used for other things as well. From there, let your imagination guide you. Start with these but don't be afraid to create with other flavors as well.

I used spearmint candies in these for an added punch of flavor. You can omit or you can add a different type of mint candy (chunks of Ande's Candies anyone??)

Mint Hot Chocolate Bombs

Yield: 6 balls

Cook Time: 20 minutes

Additional Time: 40 minutes

Total Time: 1 hour

Hot cocoa bombs are hot hot hot this year. You don't have to break the bank buying them when you can easily make them yourself!

Ingredients

2 cups of milk or dark chocolate chips
½ tsp of peppermint extract
6 green mint candies
1 cup of hot chocolate mix
1 cup of mini marshmallows

Instructions

Melt the chocolate chips, extract and stir. Using a spoon or small spatula scoop a small amount into the silicone molds.

Drag the chocolate up the sides and place in the freezer for 10-15
minutes. Try not to spread the chocolate on too thick, but make sure that you get the entire mold covered. Remove and fill in any spots you missed.

Place back into the freezer to set for 5-10 minutes. If the chocolate doesn’t seem to be set, place back into the freezer for 5 more minutes.

Remove molds from the freezer. Even out the half circle on a warm pan so that the tops are not ragged.

In one side of the sphere, place in two tbsp of hot chocolate mix top with mini marshmallows. You can “overfill” the sphere a bit. The marshmallows can come up about an inch above the mold.

Place a mint candy on top of the marshmallows.

Warm the other half of the sphere by holding it over a fire or touching to a hot skillet until it melts a bit. The edges should be a bit melty. Place the ball immediately onto the other half of the sphere.

Press gently and hold the sphere there for about 15 seconds so that it can seal.

Place back into the freezer for 5 minutes. If you find that your mold isn’t sticking you can run your finger along the sides with some melted chocolate.

When you are ready to use place it in a mug and pour hot milk on top and watch the marshmallows pop out! Stir and enjoy.

Notes

You can save and store these in an air tight bag or container in the refrigerator. They make great gifts!

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The Best Cheeses to Pair with Quince Paste

5:22 pm by Amanda Mouttaki

Quince paste, while difficult to make is super easy to buy and makes a showstopper on your cheese board spread. If you are in search of an easy quince fruit recipe, this doesn't get any easier – all you have to do is buy the items, cut them and arrange them!

When I make a cheese board I try to mix a variety of textures and flavors of cheeses; some hard, some soft, ripe, mellow – you get the idea. Having variety is nice! Quince paste is soft and slices or spreads like a soft cheese. Go with a few soft and a few hard options, add in some other elements like nuts or fresh fruit and some bread and crackers. That's it!

I LOVE cheese, it's something I have adored from the time I was very young and as I've grown and traveled, I seek out local cheeses everywhere I go. Seriously, I once spent nearly $100 on cheese and my husband was ready to throw me out! (No, he'd never do that).

I've chosen a mixture of specialty cheeses and some of the more common and easy to find cheeses no matter where you are so that this is approachable and budget friendly. How many you choose is completely up to you.

Need some inspiration? Check out my Moroccan inspired cheeseboard.

Hard Cheeses to Pair with Quince Paste

Manchego – This is the original quince pairing. Manchego is a mild, Spanish cheese. It is slightly nutty and delicious. If you want to go with the original this is it!

Parmigiano Reggiano – Serve a chunk of this to crumble off and top your quince paste or cut into squares for poppable bites!

Sharp Cheddar – I prefer a nice, white aged cheddar that has a bite as it goes will with the sweet notes of the quince. But any cheddar you like will work.

Aged Comte – Comte comes with varied aging and gets stronger the older it is. Go with one that is at least 24 months for this pairing. The cheese will form delicious cheese crystals (it's the proteins in the cheese breaking down) that add an extra texture to the pairing.

Tomme de Brebis – This is a semi-soft sheeps' milk cheese. If you're looking for something that isn't spreadable but is softer in texture, go with this! It has a nice smooth taste that isn't over powering in any way.

Soft Cheese to Pair with Quince Paste

Brie or Camembert – Easy to get these two cheese options are good choices for a quince paste pairing. I find brie a little stronger than camembert so depending on what you like best, this is worth keeping in mind. Camembert also tends to be slightly less expensive.

Brillat Savarin – This is a triple cream cow's milk cheese that I fell in love with in France. It's sometimes got a ribbon of truffles through the middle that is even better. The taste is very smooth and spread with the quince on a cracker or bread is excellent.

Chevre (goat cheese) – Chevre cheese can be very basic or quite fancy (ever heard of chevre rolled in ash?) so the options are endless and completely up to what you like. If you're not sure go with a basic chevre. You can also dress it up by making my harissa chevre by rolling a log in harissa paste and then crushed almonds.

Feta – I really like the salty/sweet/sour combination that goes on with this pairing. You can get low salt feta too if this is a concern for you.

Grilled or Fried Halloumi – Halloumi is a greek style cheese that can be eaten as is but is better when warmed up. Serve hot or warm slathered on some toast and you've got a grown up grilled cheese!

How to Freeze Quince

3:18 pm by Amanda Mouttaki

Quince are a special fruit with a short harvest season. This means if you want to make the most of this fruit you have to wither move quidly or save them for later. Thankfully most quince fruit recipes use quince that is cooked. There are a few ways to preserve quince. The option you choose
will depend on the time and space you have. For me, freezing is
the fast and easy option.

When I say easy, I mean really easy!

The first thing you'll want to do is clean your quince well and then peel the skin from the fruit. You can peel quince the same way as you peel an apple. (This is my favorite peeler!) Next, remove from the core. The size you cut your fruit is completely up to you however, you want all the quince pieces to be the same size.

Next, the quince should be partially cooked. Boiling or steaming the fruit is how to do this.

Boiling Quince

To boil it, add enough water to a pan to cover the fruit. Turn the heat to medium and cook until the quince starts to soften. If you plan to use the quince a specific way, such as sweetened with sugar or seasoned with other spices you can do it in the cooking process.

When I am boiling quince to use in tajines or for baking, I add approximately 1/2 cup of sugar for each 1 1/2 cups of fruit. You can reduce this or add more sugar, but I find this to be enough. You will still have liquid remaining once the quince are cooked.

Cool the quince by removing them from the liquid and laying on a flat plate or pan. This will let them cool faster. With the remaining liquid you can keep it as it is or reduce it further to a syrup. Just keep cooking until it’s the thickness you’d like. This can be cooled and frozen separately or cooled and combined with the cooked quince and frozen together.

To freeze the quince add to a freezer safe bag or container (once completely cooled) and be sure to label and date the fruit. Quince can keep frozen for a year. When you want to use them simply remove from the freezer and thaw in your refrigerator or on the counter until totally thawed.

Steaming Quince

If you’re looking for a potentially healthier way to preserve your quince fruit or you plan to use it for a savory dish, steaming may be a better option. You’ll need a steaming pot with a lid for this method.

In the bottom section add plenty of water and bring to a boil. While the water is heating up, peel and cut the fruit the same as for boiling it. Place the fruit in the top of the steamer and place the lid back on the pot.

Leave the fruit to steam for about 15-20 minutes and check the quince. Again, you want it to be slightly tender but not falling apart. When it’s done, remove from the steamer and lay flat to cool.

Place into a freezer safe bag or freezer safe container and put in your freezer, thaw as needed!

Preserving quince is not as difficult as it might seem and when the off-season rolls around you’ll be able to access “fresh” quince for your recipes!

14 Savory Quince Recipes for Dinner Tonight

4:06 pm by Amanda Mouttaki

There are countless quince fruit recipes that exist however it's much harder to find savory quince recipes. The good news is I've got quite a few that you can try. A good rule of thumb is any dish that would taste good with apples, will probably taste good with quince as well.

What can I do with fresh quince?

While fresh quince can be eaten without cooking, it tastes pretty bad. However, when it is cooked it takes on a completely different flavor. Quince paste is easy to use but if you have access to whole fresh quince they're certainly worth experimenting with.

Do remove the peels and expect that they may start to brown immediately on cutting. You can use a regular vegetable peeler (this one is my favorite) to remove the skin. It is ok if they discolor and won't matter once they are cooked as they develop a deeper red/brownish color.

How can I cook quince?

So many ways!

One of my favorite ways is to roast them, though you do need some sort of liquid/fat to keep them from drying out. Each of these recipes has different techniques and ways to cook and develop those flavors.

Play around until you find the method you love.

Savory Recipes for Quince Season

Sink your teeth into these seasonal recipes that incorporate quince.

Photo Credit: www.atastefortravel.ca

Purslane Salad with Pomegranate, Fig, Walnut and Quince

Light and refreshing, this salad is packed with Mediterranean flavors.

Photo Credit: bake-street.com

Lamb stuffed quinces with pomegranate and cilantro

A sweet and savory pairing that uses ground lamb to make a delicious final dish.

Photo Credit: www.theguardian.com

Pumpkin, butter beans and thyme and roast quince with honey recipes

This vegetarian recipe screams fall with a combination of roasted vegetables and beans.

Photo Credit: www.curiouscuisiniere.com

Empanadas de Membrillo (Argentinian Quince and Cheese Empanadas)

Does anything taste bad when it's wrapped in a pastry? I think not! Try these traditional Argentinian empanadas!

Photo Credit: www.tastingtable.com

Chicken with Quince and Almonds

Pick your favorite cuts of chicken and enjoy this dish with fresh quince and almonds.

Photo Credit: hodgepodgedays.co.uk

Goats Cheese & Caramelised Onion Galette

Normally when you think of a galette you think of something sweet, not so with this savory quince galette.

Photo Credit: persianfoodtours.com

Khorsh-e-Beh {Persian Quince Stew}

A very traditional Persian recipe that is one of the best ways to enjoy quince.

Photo Credit: susaneatslondon.com

Duck Tagine with Quince and Apricots

Duck isn't commonly used in tagine but in this recipe it works wonderfully with quince to make this dish.

Photo Credit: tanyazouev.com

Turkish Paprika Lamb Shanks with Quinces & a Saffron Kumera Mash

A dish that presents beautifully for a dinner party when you want to wow your guests. Make these lamb shanks with quince when you want a real show stopper.

Photo Credit: www.wildapplejournal.com

Caraway Quince Chicken

A really easy dish that is as easy as roasting a chicken with plenty of delicious flavors infused into the meat and the quince.

Photo Credit: www.gourmettraveller.com.au

Roasted duck breast with quince recipe

Another great duck recipe made with duck breasts and roasted quince.

Photo Credit: www.lemonblossoms.com

Roasted Sweet Potatoes and Greens Salad with Quince Vinaigrette

If you prefer your salads with a pop of sweetness this salad is one you'll like.

Chicken and Walnut Tajine with Quince Paste

A Moroccan tajine that uses quince paste and walnuts to create a delicious sauce for the roasted chicken.

One Pot Beef and Quince Tagine

Sweetened quince with cinnamon pair well with the slow cooked beef in this tagine.

Almond Green Beans and Smoked Paprika Potatoes

1:56 pm by Amanda Mouttaki

When was the last time you wondered what's for dinner and couldn't come up with a simple side dish? I know this happens to me ALL the time. Roast chicken is usually one of my go to dishes but I end up with the same side dish constantly.

The idea behind this dish was to take simple ingredients that I always have on hand (potatoes and green beans) but give them a strong flavor. I also wanted to create a really simple gluten free Thanksgiving side dish.

The star of the dish is smoked paprika. This is a spice that I think is really not utilized enough. It's also a spice where a little goes a long way. I first had smoked paprika in Spain where it's more regularly used.

For this recipe you'll use the oven and the stovetop. While I combined the potatoes and the beans you could just as easily serve them individually. If you do decide to keep them separate, mix up a little extra smoked paprika with butter to melt on top of the beans.

Almond Green Beans with Smoked Paprika Potatoes

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A simple side dish for any of your main meals, these beans and potatoes have a kick of spice from cayenne pepper and smoky depth from the paprika.

Ingredients

Smoked Paprika New Potatoes
1 ½ - 2 lb new potatoes
½ tsp cumin
1 tsp smoked paprika
1 tsp cinnamon
Pinch cayenne pepper
½ tsp salt
1/4 tsp black pepper
1 tsp minced garlic

Almond Green Beans

1 lb green beans
1 Tbsp minced garlic
1 ½ tsp olive oil
1/2 tsp each salt and pepper
2 Tbsp slivered almonds

Instructions

Make the new potatoes by preheating your oven to 400 degrees and line a baking sheet with aluminum foil. Set aside.

Wash potatoes and quarter them before draining and placing them in a bowl large enough that they can be stirred comfortably.

In a small bowl, combine the spices, stirring them until well integrated.

Pour spices over the potatoes and stir, coating all of the potatoes.

Spread the potatoes over the aluminum-foil lined pan in a single layer and place the pan in the oven for 30 minutes.

Rinse green beans and trim the ends. Drain and set aside.

In a large pan over high heat, saute the olive oil and garlic until the garlic is tender.

Add in the green beans and continue to stir over high heat.

Stir in the salt and pepper and top with slivered almonds.

Remove the potatoes from the oven and add into the green beans and stir together before serving.