You’ve Been Served

Fassoliya bil zeit is very simple to make, and is best eaten warm or room temperature.

She'reya bil haleeb, which translates to vermicelli in milk, is very similar to rice pudding, but with less milk

This dish is pretty quick and easy to make, but the key to getting the depth of flavour is to let everything cook slowly over a low heat...

Cooking the mutabbaq is really easy; all you need to do is brown it on both sides in some butter. This dish is best served piping hot with a squeeze of lemon. Enjoy!

Enjoy on a warm summer day or on a day you are missing the sun!

With the weather cooling down, this recipe is perfect to have in your repertoire. I hope you guys love it as much as I do!

Aish Al-Saraya literally translates to the royal court’s bread; basically meaning this dessert is fit for a king!

This dish is best served topped with some toasted nuts and fried onions. Add a side of tangy salad and enjoy!

This dessert may look impressive and complicated, but it is honestly one of the easiest and quickest sugary treats out there

Various versions of the dish are made across the Middle East, including in the Levant, Egypt, Iraq and Turkey.

Tamr hindi, two types of fattoush and kubbeh bil siniyeh.. the perfect way to wrap up Ramadan!

Karkadeh is a delicious drink made from hibiscus flowers. It is tart and sweet at the same time, so it hits all the spots! The closest thing I think it tastes like is cranberry juice.

Amardeen, a drink made from dried apricots, is a staple in Ramadan. Amardeen is basically a fruit leather usually produced in Syria and exported all over the world.

3 quick recipes for your Iftar tonight!

Sutlac is a Turkish-style rice pudding, that's easy to make and served cool.

Ouzi is a dish that looks fancy, complicated and time consuming, but it isn't. I love this because you can make guests feel really special without having to spend...

I suggest you dive into it armed with some hot pitta bread or rice and some olives or pickles and enjoy!

It's usually served to guests upside down on a serving platter, and if you are confident enough, you can flip it over at the table and give your guests a show!

I highly recommend topping this dessert with nuts, to add a crunchy texture.

Whatever the colour, this soup is a winter staple in my house because it is the hug you need on a cold dreary day!

Hi, I’m Maha Salah from Middle East Monitor, and today I’m going to show you how to make Sahlab.

Just think of this dish as a creamy risotto topped with meat and a spicy tomato-y salsa.

What’s my secret you ask? Croissants!

This is one of the most famous Egyptian dishes, made of pasta, rice and lentils, topped with fried onions and a spicy tomato sauce.

They are very simple and once you learn to make them, you’ll be making batches every week!

You’ll have it ready before any food can be delivered and, better yet, you won’t feel guilty after eating it!

Mujadara is a Levantine dish that can either be made with rice or bulgur wheat, but in my opinion, the bulgur wheat version is a lot tastier

This dish originated in the Syrian city of Hama some 60 years ago, and it spread across Syria.

Any yogurt-based dish is automatically my favourite. The way yogurt becomes velvety and smooth after it's cooked is just amazing. My fellow Levantines feel the same way, as they...

I make this dish and remember late summer night family gatherings in the Middle East and this cooling dessert.

Almost every culture has their version of meat and potatoes, and this is the Middle East's version. This form of the dish is mostly made in the Levant, but...

This recipe definitely takes me back to my grandmother’s house. Every time I make it, I can hear her yelling at us to stop eating it straight from the pan