Ingredients:

• 3 cups all-purpose flour
• 1 cup pastry flour
• ¼ cup granulated sugar
• 1 tablespoon kosher salt
• 1 cup warm water
• 4 ounces unsalted butter, room temperature
• 1 tomato, finely grated / crushed
• 1 tablespoon zhug
• 1 egg, hard-boiled

View this post on Instagram

A post shared by Matoses. (@matoses)

Instructions:

1. In a large bowl, whisk together the flours, sugar, and salt.
2. Slowly pour in the warm water, and use your hand to stir and mix the dough until it fully pulls away from the bowl. If the dough is not completely combined, stir in half a tablespoon of water at a time, mixing until the dough comes together.
3. Knead the dough for around 5 minutes, until it is smooth and elastic. Cover the dough with plastic wrap and let it rest for 30 minutes.
4. Uncover the dough and divide the dough into 8 equal pieces. Keep the dough covered with plastic wrap while you flatten out each ball.
5. Prepare a sheet tray by lining it with parchment paper and set it aside. On a clean countertop, rub 1 tablespoon of butter across the worksurface. Place one piece of dough at a time on the buttered countertop and use a rolling pin to shape the dough into roughly an 8-inch circle (you shouldn’t need to use flour to roll the dough).
6. Take 1 tablespoon of butter and use your fingers to dollop pieces of it across the surface of the dough. Starting from the center, use the fingers of both hands to press and slide them across the dough, stretching it outwards, to a large 12 x 14-inch rectangle. The dough should be thin enough to see through to the countertop. Don’t worry if there a few tears.
7. Starting from the widest edge of the rectangle, fold over the dough in 1-inch increments until a long rope is created. Coil the rope into a pinwheel and place it on the prepared sheet tray. Cover the dough with the plastic wrap that you used previously and roll the remaining pieces of dough. Cover the sheet tray with plastic wrap and refrigerate the dough overnight, or until it is thoroughly chilled.
8. Remove the dough from the refrigerator. Use a rolling pin to flatten the pinwheels into 8 1/2-inch circles. Stack the flattened dough in between pieces of parchment paper, and place inside a freezer storage bag. Freeze the dough for a minimum of 45 minutes. If you don’t want to make the malawach now, you can store the dough up to 1 month.
9. To cook, lightly butter a large non-stick or cast iron pan and place over medium-high heat. When the pan is hot, add a frozen piece of flattened dough to the pan and turn the stove to medium. (The pan should not be smoking.) Cook the dough for 1 to 2 minutes per side until it is golden brown. If you plan to serve all the flatbreads, place them in an oven at 200°F to keep warm until ready to serve.
10. Accompany with the grated tomato, zhug, and sliced egg. 

The post This Middle Eastern Dish is the Best Thing for Brunch appeared first on foodisinthehouse.com.

Instead, why not try this easy hack? Buy a jar of roasted eggplant and the hard part is already done. Simply mix the prepared roasted eggplant with tahini and a few other ingredients and you’ve got a delicious eggplant dip, ready to enjoy!

You don’t even need to use a food processor, meaning this is a one-pot job!

Enjoy your baba ganoush as part of a Middle Eastern inspired feast with salads, kebabs and fluffy pita. It’s also great in sandwiches or wraps.

View this post on Instagram

A post shared by Bianca Zapatka ♡ Vegan Food Love (@biancazapatka)

Ingredients:

• 1 jar roasted eggplant
• 2 tablespoons tahini
• 3 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1/2 teaspoon salt
• 1/2 cup fresh flat leaf parsley, finely chopped
• 2 cloves garlic, minced (optional)

Instructions:

1. Mix all ingredients (except the parsley) in a large bowl.
2. Add 3/4 of the parsley and mix well.
3. Place in a serving dish and top with the remaining parsley and a swirl of olive oil.
4. Enjoy!
5. You can keep any leftovers in an airtight container in the refrigerator and they will keep for up to 5 days.

The post Make the Speediest Baba Ganoush With This Easy Hack appeared first on foodisinthehouse.com.

This herby tahini dip is the perfect accompaniment to pita, falafel, grilled meats, and more. You could also opt for a slightly thinner consistency and use it as a creamy salad dressing.

Any leftovers can be stored in an airtight container and kept for up to a week in the refrigerator. Just mix well before serving and you have a delicious dip on hand ready to enjoy!

View this post on Instagram

A post shared by Tahini – Middle Eastern Kitchen (@tahinidelivery)

Ingredients:

• 3 tablespoons good quality tahini
• 1 clove garlic, minced
• Juice of 1 1/2 lemons
• 1/2 cup flat leaf parsley, roughly chopped
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• Cold water, as needed

Instructions:

1. Place all the ingredients except the water in a bullet blender or similar food processor.
2. Pulse until the mixture forms a thick paste.
3. Slowly add cold water and blitz until the dip reaches a desired consistency. It should be creamy and drizzle-able.
4. Transfer to a small serving bowl and top with a drizzle of olive oil, a couple of lemon slices and a scattering of parsley.

The post How to Make Herby Tahini Dip appeared first on foodisinthehouse.com.

Cacao Popsicles

A great and vegan way to cool off, this is made up of layers of maple syrup-tahini mix, and cocoa-almond butter mix poured into a popsicle mold and placed in a freezer for about five hours.

Chocolate-Hemp Coconut Snack

These chocolate squares are a great alternative to brownies, for anyone who wants to try something different in texture. Mix cocoa powder and tahini with hemp seeds and almonds to make the chocolate layer, and tahini with coconut butter and maple syrup for the coconut layer. The secret is to add a pinch of salt and a teaspoon of lemon juice to make it interesting.

Halva-Filled Dates

Going all the way with the Middle Eastern flavors, this idea includes pitted Medjool dates stuffed with a mixture of tahini, cardamom, add powder sugar. This is to be eaten frozen after coating the dates with melted chocolate.

The post Delicious Dessert Ideas With Tahini appeared first on foodisinthehouse.com.

The Middle Eastern spice has a bold citrus-like acidity, but despite its strong taste, it’s quite versatile. With that in mind, due to its typically coarse grind and unusual tone, if you use sumac in your recipe it will not go unnoticed, so don’t go overboard.

It’s quite commonly used as garnish on meat, bread, and fish, the latter in particular is great as a substitute to lemon juice. It has a similar acidity to lemons, but it’s less overpowering.

Another popular use of sumac is for making a marinade or a rub for meat, chicken, or fish. It does a particularly good job with fatty parts, giving a boost to the rich taste by contrasting it.

Sumac makes a great addition to some classic salads, and you can use it as seasoning for anything from a leafy green salad to Middle Eastern salads like fattoush or tabbouleh salad.

The post Here’s What to Use Sumac For appeared first on foodisinthehouse.com.

Goes Great With Roasted Veggies

Tahini is an amazing dip for roasted vegetables especially eggplant.

Spice it Up

Tahini goes great with almost any spices including turmeric and spiced paprika. If you’re looking to make an Indian type style of tahini feel free to add garam masala or even cumin powder. Top it off with some lemon zest and you’re good to go!

The post Tahini is a Versatile Sauce For Any Dish appeared first on foodisinthehouse.com.

Luqaimat

Middle Eastern style doughnut holes? Sign me up! These fried, sweet dumplings are similar to a western treat, but they’re even more delectable and delicious. They’re especially popular in Qatar during Ramadan.

Baklava

This rich dessert pastry is a favorite all around the world and is available even outside of the Middle East. It consists of filo dough, chopped nuts, and plenty of honey. It’s popular throughout the region.

Turkish Delight

Turkish Delight is an intense, fruity dessert which is based on a gel of starch and sugar. It’s often flavored with nuts, citrus fruits, and rosewater. It comes from the region of the former Ottoman Empire.

Zoolbia

If you love crunchy desserts that are deep fried to crispy perfection, you have to try Zoolbia. This Iranian dessert consists of fried strips of dough that are covered in a sweep, sticky syrup. It’s rich and delicious.

Ma’amoul

This dessert originated in the Arabian Peninsula and is especially popular during the period of religious holidays. It’s a filled pastry that can contain either dates or sweetened nuts. This special treat is beloved by people throughout the region.

The post Five Middle-Eastern Desserts You Can’t Miss appeared first on foodisinthehouse.com.

Store Bought

Store-bought hummus is definitely the easier option, but you should definitely take a few minutes to take it up a notch without hardly any effort. Even just drizzling the top with olive oil and adding some spices like paprika or zaatar will make it look more beautiful and taste better.

Tahini

Most of the flavor of hummus actually comes from this sesame paste, so whether you’re buying it or making it, it will sure add a ton of flavor to your dip. You can either mix it in with the hummus or leave it in the middle of the bowl and you will be amazed by how much better your hummus will be. 

Roasted Chickpeas

Boosting the flavor in your foods with garnishes is how the pros do it, and so can you! Since hummus is a chickpea base, through on some roasted chickpeas on top and give the people what they want. They are crunchy, beautiful, and will put your hummus over the top.

The post How To Seriously Upgrade Your Hummus appeared first on foodisinthehouse.com.

The key to this recipe is having za’atar, a Middle Eastern spice that is used in many different forms in dips and cooking, so make sure you don’t skip out on it. If you want to change up the way you’ve been eating chickpeas, this is the recipe for you.

Recipe

1. If you’re making the chickpeas from scratch, start by soaking them overnight and boiling them until they’re soft. If not, drain and rinse the chickpeas.
2. Heat up oil in a pot and put the chickpeas in.
3. Toss in the oil before sprinkling in salt and za’atar, a traditional Middle Eastern spice made from thyme, sumac, and other herbs.
4. Cook everything for a few minutes to let the flavors absorb and then serve them alongside pita or in a salad!

You can also use these chickpeas as the center to a hummus platter, giving it some different textures and temperatures. Or you can throw them into the oven to get super crispy, and eat them as a snack or in a salad instead of croutons.

The post This Chickpea Recipe is Completely Irresistible appeared first on foodisinthehouse.com.

While you can easily make regular tahini out of the paste, why not take it a step further and make green tahini! This sauce is still very traditional in Middle Eastern homes, and some might say is even yummier than the original. It’s definitely healthier with the addition of the all the herbs, and looks really impressive on meat and veggies!

Recipe

1. In a food processor or high-speed blender, toss in 1 cup of parsley, 3 scallions, and a tablespoon of dill.
2. Pulse these a few times before you add in the rest of the ingredients, so they can get chopped up evenly.
3. Once they’re diced, add in 1 cup of raw tahini, 1/4 cup of lemon or lime juice, salt, pepper, and a pinch of cumin.
4. Start running the motor of the machine and see how the consistency is. If the tahini is too thick, slowly add in water to thin it out.
5. Once it’s a little runnier, pour it into a bowl to serve or pour straight on top of your main course and enjoy!

The post Green Tahini is a Twist on Everyone’s Favorite Middle Eastern Sauce appeared first on foodisinthehouse.com.