Recipes

Sesame Sauce (Taratoor)

Recipes

Prep Time

5 Minutes

Cooking Time

0 Minutes

Servings

1 Cup (250 ml)

Ingredients

  • ½ cup (120 g) tahini
  • 2 tablespoons fresh lemon juice
  • ½ cup (125 ml) plus 2 tablespoons water
  • 2 cloves garlic, crushed in a mortar and pestle with ½ teaspoon salt

Directions

  • Whisk together the tahini and lemon juice in a medium bowl (the sauce will thicken).
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Spiced Chicken Skewers (Shish Tawook)

Recipes

Prep Time

15 Minutes + 1-4 Hours for chicken to marinate

Cooking Time

10 Minutes

Servings

3-4 People

Ingredients

  • 4 tablespoons plain yogurt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons canola oil
  • 2 tablespoons tomato paste (optional, for deeper red color)
  • 3 cloves garlic, crushed
  • 1 tablespoon Hashems Shish Tawook Spice
  • 1 teaspoon salt
  • 1 lb (500 g) boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch (2.5-cm) pieces

Directions

  • Combine the yogurt, lemon juice, oil, tomato paste (if using), garlic, Shish Tawook Spice, and salt in a medium bowl.
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Spiced Shawarma Chicken Wrap (Shawarma Dajaj)

Recipes

Prep Time

30 Minutes + 2-24 Hours for chicken to marinate

Cooking Time

1 Hour, 15 Minutes

Servings

8 People

Ingredients

  • 3 tablespoons Shawarma Spice Mix
  • ½ cup (125 ml) plain yogurt
  • 1½ tablespoons fresh lemon juice
  • 3 large cloves garlic, crushed
  • 1½ teaspoons salt
  • 2 lb (1 kg) boneless, skinless chicken breast
  • 2 tablespoons olive oil, plus more for sautéing
  • 16 flatbreads
  • Garlic Mayonnaise
  • Pickles

Directions

  • Combine the Shawarma Spice Mix with the yogurt, lemon juice, garlic, and salt in a large bowl.
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Spicy Potatoes (Batata Harra)

Recipes

Prep Time

10 Minutes

Cooking Time

25 Minutes

Servings

4 People

Ingredients

  • Canola oil, for frying
  • 2 lbs (1 kg) potatoes, peeled and cut into 1-inch (2.5-cm) cubes
  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 red bell pepper, deseeded and finely diced
  • 1 small hot green chili pepper, minced
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon ground red pepper (cayenne)
  • ¼ teaspoon freshly ground black pepper
  • ½ bunch fresh coriander leaves (cilantro), minced
  • 2 limes, wedged, for serving (optional)

Directions

  • Add about ½ inch (1.25 cm) of canola oil to the bottom of a large, heavy skillet with high sides.
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Stuffed Marrow Squash (Kousa Mahshi)

Recipes

Prep Time

1 Hour, 15 Minutes +15 Minutes for stuffing

Cooking Time

1 Hour, 25 Minutes +7 Minutes for Stuffing

Servings

4-6 People

Ingredients

  • 2 lb (2 kg) marrow squash or small zucchini, hollowed out (see below “Hollowing Out Vegetables to Stuff”)
  • 1 batch Lamb and Rice Stuffing (see recipe below)
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed in a mortar and pestle
  • Three tomatoes, peeled and diced (with their juices)
  • 3 tablespoons tomato paste
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 chicken or beef-flavored soft bouillon cubes
  • 2 bay leaves
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon dried mint
  • 1 lemon, wedged (optional, for serving)
  • Plain yogurt (optional, for serving)
  • Lamb and Rice Stuffing
  • 1 cup (215 g) medium-grain white rice, rinsed
  • 2 tablespoons oil
  • 2 onions, finely diced
  • 1¼ teaspoons salt
  • 3 cloves garlic, crushed in a mortar and pestle
  • ¾ teaspoon Syrian Spice Mix
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • ⅛ teaspoon freshly ground black pepper
  • ½ lb (250 g) ground lamb or beef
  • 3 tablespoons butter, melted

Directions

  • Prepare the Lamb and Rice Stuffing.
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