10 over 10 Chefs

Makdouss Eggplant /Stuffed Eggplant oriental style

-Chef HT

Makdouss Eggplant /Stuffed Eggplant oriental style

Makdous eggplant prepared by Chef Hussein Tahan . Makdous ‎is a dish of oil-cured Aubergines. Part of Iraqi and Levantine cuisine (Jordan, Lebanon, Palestine, Syria), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added. Makdous is usually prepared by households around fall to supply

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Tabouleh-تبولة لبنانية

-Chef HT

Tabouleh-تبولة لبنانية

Tabouleh prepared by Chef Hussein Tahan Tabbouleh (Arabic: تبولة‎ tabūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead

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Mossaka eggplant-مسقعة باذنجان

- Chef CZ

Mossaka eggplant-مسقعة باذنجان

In the Levant, moussaka is a cooked dish made up primarily of tomatoes and eggplant, similar to Sicilian caponata, and may also include chickpeas. It may be served cold as a mezze dish, or hot.

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Mhamara- محمرة

- Chef CZ

Mhamara- محمرة

Muhammara Arabic: محمرة‎  or mhammara is a hot pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. In western Turkey, muhammara is referred to as acuka. The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g. cumin). It may be garnished with mint leaves

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Onion Tajin-الطاجن البصل

- Chef CZ

Onion Tajin-الطاجن البصل

A tajine or tagine Moroccan Arabic:طاجن  طجين‎,  is a Maghrebi dish which is named afteThis dessert is primarily made of a cheese dough (containing Akkawi cheese, mozzarella, or some mix of cheeses), a sugar syrup, and orange blossom water or rose water. It is normally filled with cream (Qoshta, Arabic: قشطة‎) and decorated with pistachio.r the earthenware pot in which it is cooked . Moroccan and Algerian tajine dishes are slow-cooked

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Tabouleh – تبولة

- Chef CZ

Tabouleh – تبولة

Tabbouleh, tabouleh, tabbouli, tabouli,or taboulah is a Levantine vegetarian salad, made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and pepper. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world. Its popularity has

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Frikeh salad -سلطة الفريكة مع الثوم وخل العنب

- Chef CZ

Frikeh salad -سلطة الفريكة مع الثوم وخل العنب

Frikeh salad with garlic and grape vinegar Freekeh- frikeh or farik Arabic: فريكة‎ is a cereal food made from green durum wheat that is roasted and rubbed to create its flavor. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated

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