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Wholewheat Pita Bread Recipe

BM# 75: A-Z Bake Around the World: Day 23 Bake of the Day: W for Wholewheat Pita Bread Country: Middle East (Syria/ Lebanon) After 6 days of continuous sweet dishes, I have a savory dish Wholewheat Pita bread today. This is a soft, puffy baked flatbread that is part of many Middle Eastern, Mediterranean, Balkan cuisines. They…

Naan-e-Barbari (Persian Bread) Recipe

BM# 75: A-Z Bake Around the World: Day 14 Bake of the Day: N for Naan-e-Barbari Country: Persia We start the third week of non-stop blogging today. Can’t believe we have crossed the half way point and will be done in couple of weeks. I have had a fun time baking all these delicious sweet and savory…

Baked Lima Beans Recipe (Mediterranean Style)

BM# 73: Week 3/ Day 1 Theme: Ingredient through Mail Dish: Mediterranean Style Baked Lima Beans I have a very interesting theme for this week’s blogging marathon. Valli paired the BM bloggers and asked us to send ingredients to each other. But the NJ/ NY bloggers had an even better idea, four of us met in person and…

Syrian Rice Pudding (Rose flavored Rice Pudding)

BM# 72: Week 3/ Day 2 Theme: Milk based Sweets Dish: Syrian Rice Pudding Today I have a creamy and delicious Syrian rice pudding under ‘Milk based desserts’ – BM theme. I am a big fan of rice pudding but like I said yesterday don’t make it quite often, so I didn’t want to lose…

Couscous Salad with Roasted Vegetables

This salad was part of my Middle-eastern themed dinner this past weekend (or 2 away. This recipe has been on my drafts for quite some time). Except for chopping the veggies, this dish needs less than 10 minutes of hands-on time and it can easily feed AND please a crowd. I made it about 4 hours before the party and all the flavors had enough time to mingle and make the dish super delish. Here’s how I made it:

Falafel

Falafel has been on my to-make list for the longest. I don’t like deep frying-being calorie conscious is one reason, but the other important reason is I don’t like to deal with all that used oil. If I ever make a deep fried dish, I make sure that I use the oil only once for deep frying and the leftover oil gets used in everyday dishes 1tsp at a time. I also make sure that I transfer the leftover oil from the frying pan to a smaller container to make sure that the pan doesn’t form an oil stain and…