The Middle Eastern kitchen is very generous, varied, and rich in flavors and colors, authentic with different flavors of spices. Its dishes with Mediterranean accents make us travel from tajines in couscous, for the most famous dishes, such as Khaliji Kubsa and Egyptian Kushari.
And, don’t forget the sweets such as dates, baklavas, and honey cakes that are also part of the festivities and breaking the fast and shared with the family. So, let’s talk more about the hot and cold middle eastern appetizers.
About Middle Eastern Appetizers:
Algeria, Tunisia, Morocco, Egypt, Libya, Lebanon, Turkey, Syria, Iran, or even Palestine. These countries share many similarities in terms of gastronomy. You can draw from these different influences to receive your loved ones around a dinner that will make them travel in an atmosphere of a thousand and one night!
It is customary in Eastern countries to start the meal with an assortment of appetizers to be shared among the guests. It is a varied and delicious hot or cold appetizer, cooked from vegetables or fruits. Each one draws in what he likes with a piece of bread for an atmosphere of sharing and authenticity! If dried fruits and olives are essential, we especially appreciate salads of cooked or raw vegetables that do not weigh down at the beginning of meals like the tabbouleh, the salad of carrots with cumin, the caviar of aubergines or peppers confit.
The Oriental Sweets:
If Orientals like to finish their meal with fresh fruit, they don’t miss a nice tray of oriental pastries at tea or coffee time! Indeed, these sweets are so consistent and sweet that it is better to reserve them for snacks during the day. Full of fats, they are mostly based on dried fruits, honey, orange blossom water, and mild spices such as cinnamon. To mention only the best known, let’s talk about the horns of gazelles, the “makrout” with semolina and dates, or the delicious “baklava” made with filo pastry, crushed dried fruits, and honey syrup.
Middle Eastern Appetizers Examples:
- TUNA AND POTATO BRICKS:
Mix a drained can of tuna with 2 boiled potatoes, cooled and peeled. Add an egg, salt, pepper, a pinch of cumin powder, a few stems of fresh cilantro finely sliced. Garnish the brick paste and roll them according to the chosen folding ( triangle for me). In a frying pan pour a little olive oil and cook the bricks until they are golden brown on each side. Arrange on a dish and garnish with lemon slices. Serve hot.
In the bowl of the mixer pour the drained chickpeas, lemon juice, a little olive oil, a nice tablespoon of sesame cream (tahini), one or two crushed garlic cloves, a little salt. Mix to obtain a fairly fine puree. If the puree is too thick add a little water. And serve cold.