Middle Eastern

Hummus

March 5, 2014
Recipes, Vegetarian
Dip, Mezzeh, Vegetarian, Vegan, Middle Eastern

Creamy, garlicky, and rich with tahini, hummus is a Middle Eastern classic that’s both comforting and versatile. Perfect with warm bread, olives, or crisp veggies.

Hummus #

I was introduced to hummus by a Mid-eastern friend of mine during my university days, and ever since I have loved it. In Vegetarian Dishes from the Middle East, celebrated British Armenian cook Arto der Haroutunian calls hummus, “One of the most popular and best-known of all Syrian dishes” and a “must on any mezzeh table.”

Maqluba (Upside-Down Rice Casserole)

July 18, 2025
Recipes, Non-Vegetarian
Maqluba, Chicken, Rice, Middle Eastern

Maqluba (مَقْلُوبَة literally “upside-down” in Arabic) is a stunning, layered rice dish with chicken, vegetables, and fragrant spices.

Maqluba is distinct from Kabsa and Mandi — while Kabsa is spiced rice often cooked with tomato and dried lime, and Mandi is traditionally cooked in a tandoor-style oven for a smoky flavour, Maqluba is layered and flipped upside down for a beautiful, structured presentation.

Ingredients #

Main Ingredients #

  • 2 cups Basmati rice
  • 2 large potatoes (optional – peel and slice into ½-inch rounds)
  • 1 tablespoon maqluba ground spice (cloves, nutmeg, cinnamon, pepper)
  • 1½ teaspoons salt
  • 1 tomato (sliced – helps prevent sticking)
  • 1 tablespoon ghee

For the Broth #

  • 4–5 chicken legs with thighs
  • 2 chicken stock cubes in 4 cups water OR 4 cups reserved chicken broth
  • 3 tablespoons oil
  • 1 medium onion, halved
  • 3 cloves garlic
  • 3 tablespoons maqluba spices
  • 2 tablespoons 7-spice blend
  • 1 stick cinnamon
  • 4 cardamom pods
  • 2 teaspoons salt
  • ½ teaspoon black pepper

Instructions #

1. Prepare the Rice #

  • Wash rice several times to remove starch.
  • Soak in cold water for 30 minutes.
  • After soaking, drain and mix rice with:
    • 7-spice blend
    • Maqluba spices
    • Salt
  • Set aside.

2. Cook the Chicken #

  • Heat oil in a large pot.
  • Add onion halves and sauté.
  • Add chicken pieces.
  • Add maqluba spices, whole garlic, black pepper, cinnamon stick, coriander (if using), and cardamom.
  • Add enough water to cover the chicken.
  • Simmer for 20–30 minutes until fully cooked.
  • Remove chicken and strain the broth.
  • Optionally: crisp up the chicken in the oven or air fryer.

Assembly #

  1. Cut parchment paper to fit the bottom of your pot.
  2. Lay tomato slices over the paper.
  3. Layer in this order:
    • Chicken
    • Potato slices (if using)
    • Rice
  4. Pour hot broth over the rice (not warm or cold).
  5. Add:
    • Fried pine nuts and almonds
    • A spoonful of ghee
  6. Cover with a lid and boil on medium-high.
  7. Once boiling, reduce heat and cook until rice is fluffy (15–25 minutes).

To Flip Maqluba #

  • Let it rest for at least 10 minutes before flipping.
  • Place a large plate over the pot.
  • Flip confidently and serve!

Notes #

  • Parchment paper prevents sticking and makes flipping easier.
  • Taste your broth before adding to rice — if salty, replace 2 cups with plain water.
  • Presentation matters — the layered effect is part of the magic of Maqluba!

Enjoy your perfectly layered, fragrant Maqluba!

Knafeh - I

July 13, 2015
Recipes, Vegetarian
Dessert, Middle Eastern, Ramadan, Pastry, Cheese

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

  • Kataifi – 200 g
  • Butter (unsalted) or Ghee – 50 g
  • Ricotta cheese – 200 g
  • Mozzarella (shredded) – 100 g

For the syrup #

  • Sugar – 1½ cups
  • Water – 1 cup
  • Lemon juice – 2 tablespoons
  • Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

  • Almonds – 5 (blanched)
  • Dates – 5 (dried and chopped)
  • Golden raisins – 10
  • Cashews – 5
  • Walnuts – 5
  • Green pistachios – 5

Recipe #

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
  3. Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
  4. Spread half of the vermicelli evenly in the baking dish and press down lightly.
  5. Spread ricotta cheese evenly over the vermicelli.
  6. Layer shredded mozzarella evenly over ricotta.
  7. Cover with remaining vermicelli.
  8. Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

  1. In a heavy-bottomed saucepan, heat water over medium heat.

Knafeh - II

April 15, 2022
Desserts
Dessert, Middle Eastern, Sweet

Ingredients #

  • Knafeh pastry
  • Ghee
  • Mozzarella (shredded)
  • Double cream (extra thick)
  • Food colouring (orange)

For the syrup: #

  • Sugar – 2 cups
  • Boiled water – 1 cup
  • Lemon juice – few drops
  • Rose water – 1 tablespoon

Syrup Preparation #

  1. Add sugar and boiled water to a pan.
  2. Add drops of lemon juice (or a little citric acid).
  3. Boil for 3 to 4 minutes.
  4. Add rose water.
  5. Set aside to cool before use.

Recipe #

  1. Use knafeh pastry from a Mediterranean shop.
  2. Use a food processor to cut the pastry finely.
  3. Mix pastry with ghee and orange food colouring until well combined.
  4. For the stuffing, mix ¾ mozzarella cheese with double cream (make sure to drain all water from the cheese).
  5. Grease the baking tray with some ghee.
  6. Spread half of the pastry mixture evenly in the tray.
  7. Add the cheese and cream stuffing layer in the middle.
  8. Cover with the remaining pastry mixture.
  9. Use your hand to gently spread the pastry and stuffing evenly.
  10. Preheat the oven and bake for about 15 minutes until the pastry turns crispy and golden.
  11. Remove from the oven and immediately pour the cooled syrup over the hot pastry.
  12. Decorate with pistachios and serve.

Home | Dessert

Knafeh - III

November 22, 2025
Desserts
Dessert, Middle Eastern, Sweet

Kunafa #

Kunafa (also spelled knafeh, kunafeh, kunafah) is a Mediterranean cheese pastry soaked in sweet sugar syrup, popular across regions once part of the Ottoman Empire. Traditionally, it uses kataifi pastry with Naboulsi or Akawi cheese.

Ingredients #

For Kunafa #

  • Kataifi / Vermicelli – 200 g
  • Ghee – 50 g
  • Mozzarella (slices) – 5
  • Food colouring (orange) – a pinch (optional)

Optional Layer (use one) #

  • Semolina layer:
    • ½ cup milk
    • 3 tbsp semolina
    • 3 tbsp sugar
  • Or Ricotta cheese – 200 g
  • Or Extra thick double cream
  • Or Mawa (khoya) + chenna + sugar

For the Syrup #

  • Sugar – 1½ cups
  • Water – 1 cup
  • Lemon juice – 1 teaspoon
  • Cinnamon stick – 1
    • Optional alternative: 5 saffron strands

Optional Garnish #

(Adjust as preferred)