Middle Eastern Food, Recipes and Cuisine

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Narrow Results You've Selected: Middle Eastern Saveur Stew Remove all Difficulty Easy (6) Medium (1) Main Ingredient Beans (4) Chicken (4) Vegetables (4) Lamb (2) Beef (1) Show all... Eggs (1) Fish (1) Game (1) Nuts (1) Pasta (1) Potato (1) Tomato (1) Course Soups & Stews (9) Breakfast/Brunch (2) Main Course (2) Appetizers (1) Dessert (1) Show all... Side Dish (1) Season Fall (3) Winter (3) Spring (1) Occasion Passover (1) Thanksgiving (1) Topic Recipe (13) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Stew"; var omni_prop8 = "Cuisine:Middle Eastern,Source:Saveur,Technique:Stew"; var omni_pageName="saveur:"+omni_prop12; 04/11/2013 Chreime (Spicy Tunisian Fish Stew) This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce. Issue #156 04/11/2013 Poike (Galilean Beef Stew) Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe. Issue #156 09/05/2012 Ful Medames (Stewed Fava Beans) Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic, usually eaten for breakfast. Issue #150 03/19/2012 Khoresht-e Fesenjan (Chicken and Walnut Stew) Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew. Issue #145 02/19/2012 Ash-e Reshteh (Iranian Noodle Soup) This beautifully spiced vegetable soup is made with reshteh, Iranian noodles. Issue #145 09/10/2011 Tzimmes (Root Vegetable Stew) Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables. Issue #141 08/23/2011 H'riss (Spiced Chicken and Wheat Porridge) This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken. Issue #140 07/12/2011 Assidat al-Boubar (Pumpkin Halvah) Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm. Issue #140 07/12/2011 Tharid (Emirati Lamb Stew) Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces. Issue #140 04/10/2009 Stewed White Beans Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture. Issue #120 02/17/2010 Spiced Chicken and Chickpea Stew This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue... Issue #116 09/05/2008 Fava Bean Stew The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden. Issue #114 01/25/2008 Chicken Stew with Potato Sticks This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes. Issue #94