My son is not fond of vegetables, but I saw him once dipping spinach in the mayonnaise that was on a salad that was also served, and thought that he might eat spinach with mayonnaise. I made this and it was a big success.Try adding crabsticks or chikuwa fish paste sticks instead of the hanpen fish cakes. Recipe by JUNSEI mama

This is a wonderffully easy, cheap, and delicious Chinese sesame paste.Grind the sesame seeds thoroughly until they form a glossy paste. Recipe by Cooking S Papa

This simple salad is made of tahina paste, flavored with garlic, cumin and parsley. Serve with Arabic bread.

I recreated a dish I had at a yakitori restaurant. At the yakitori place it was on a skewer, but I omitted that. It looks a bit like okonomiyaki.Even if you don't like mayonnaise you'll enjoy this and not taste any kind of cheesy flavor. Please use good kimchi and chicken thigh meat. I tried it with breast meat and it was rather tough. Recipe by risu

I had leftover sesame paste, so I dissolved that into milk and hardened it with gelatin to make pudding.The reason why you chill the bottom of the pot in ice-cold water after the gelatin is dissolved is to prevent the sesame paste and milk from separating. It also hardens much faster if you cool it down and stir to thicken before pouring it into a container.If you don't cool the mixture down thoroughly, it will form two layers. It's also tasty that way. For 4-5 servings. Recipe by nana recipe

I was craving a fish taco so I made this low fat version. It would be better with corn tortillas but I only had whole wheat flour tortillas.It uses frozen corn that you broil in the oven to mimic grilled corn. And healthy sautéed veggies in water. No oil is used except to grease the baking dish.I also used dried Sumac instead of lemon juice. Sumac has a sour taste and I don’t tolerate citrus well. Turned out really good. The fish was flavorful and not dry.

After a Persian cuisine craze last year, I am still craving for more Middle Eastern cuisines. I had fallen in love with the ingredients they used just as much as how I missed having a wonderful aroma in my kitchen. The thought of making this flatbread came when I wanna make use of my leftover sumac. "Instead of buying a ready-made za'atar, why not use my sumac to make my own, and why do I need za'atar? Yes! Manakish!" I was talking to myself in monologue. Lol!Bread is our 1st food. Until to this day, we are still eating bread, especially flatbread, in all shapes and forms all across the globe. It is fascinating! Munching down a flatbread, we can taste different kinds of ingredients from different countries and cultures. Especially the wonderful aroma that's coming out of the oven. I feel like I am walking down the streets of a Middle Eastern country.I serve my manakish with a simple salad on the side. I couldn't find any fresh cucumber and mint in my local grocery store, so I replace them with shredded carrot and finely chopped coriander, respectively. I wanna keep this 100% vegan. I used a vegan feta cheese, which is a tofu-based cheese and sprinkled all over my manakish. This is a fairly easy dish to make and I hope you will give this recipe a try and have your kitchen filled with an amazing aroma.

Well, this recipe was chopped & skewed from one I found.. And I just loved it that much more, had to share.. Hope you enjoy it!!

I always thought of this as an Asian peanut butter - has a nutty and toasty flavor, and can be used in a sweet or savory context. If you have a food processor you probably won’t need the oil, just some patience and time.

I can’t eat burgers because they’re too high in fat, so I found this recipe online and modified to use 99% lean turkey instead of 93%. Coating the patty with dried sumac forms a bit of a crust and enhances the flavor without drying it.I also used sumac in the tzatziki recipe, but you can use lemon juice to taste instead.

This sandwich recipe is inspired from the Palestinian Msakhan, made of chicken, onions & lots of sumac.

A flat dough topped with a mix of thyme, sumac, sesame grains and olive oil, then oven baked. You can find it in all bakeries in Lebanon; it is a traditional breakfast pie. A perfect appetizer too when served in small sizes.