This souring agent is small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Their tangy, sweet, slightly sour taste is added to curries, chutneys, dals and even desserts. These seeds are also used in tangy lamb and chicken dishes. These s...
This souring agent is small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Their tangy, sweet, slightly sour taste is added to curries, chutneys, dals and even desserts. These seeds are also used in tangy lamb and chicken dishes. These s...
This souring agent is the ground form of small, sun-dried seeds of the wild Indian pomegranate plant. They are available here in seed or powder form. Its tangy, sour taste is added to curries, chutneys and dals. This powder can also be used in tangy lamb and chicken dishes. Pomegranate eases f...
Popular throughout the world, Couscous is made by rolling moistened semolina wheat and then coating it with finely ground whole wheat flour. It is a staple food in Northern Africa and widely consumed throughout the Middle East.
It can be served lightly seasoned for breakfast or as a snack, m...
This traditional Middle Eastern dish, felafel, is usually served with yogurt and vegetables in a pita bread. This mix is comprised of fava beans, chick peas, onions, garlic and spices. Just add water to the mix and deep fry! Try garnishing your felafel with tahini, garlic sauce and mint chutney ...
This full-flavored sauce is a puree of green chillies, onions, fresh coriander leaves, tomato paste, garlic, salt, vinegar and spices. Use as a dip with felafel, a Middle Eastern deep fried croquette made of chick peas and spices.
These skinless, pink lentils are small and round. These fast-cooking lentils don't need to be soaked. They are often cooked, mashed and added to curries and soups. Masoor is a very versatile lentil and has a creamy texture and warming flavor. It used throughout the world, most notably in Afric...
These skinless, pink lentils are small and round. These fast-cooking lentils don't need to be soaked. They are often cooked, mashed and added to curries and soups. Masoor is a very versatile lentil and has a creamy texture and warming flavor. It used throughout the world, most notably in Afric...
Whole masoor, or matki, have greenish-brown shells. These chewy, robust flavored lentils are cooked and prepared in curry dishes and dals. *isi quik tip: Remember that soaking can reduce cooking time.
