Recipes Beyond Borders- sometimes Exotic, mostly Healthy, always Delicious

Middle East

Simple Fresh Lemon Mint Basil Hummus Dip

Simple Fresh Lemon Mint Basil Hummus Dip

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Simple Fresh Lemon Mint Basil Hummus Dip, easy to make and with all the flavours of the herbs and garlic. Serve with homemade pita bread. If dried chickpeas are used rather than canned, remember you need to soak them overnight. Check the notes in the post for the directions.

Green Shakshuka with Kale & a Parsley Pesto

Green Shakshuka with Kale & a Parsley Pesto

Green Shakshuka of sautéed Kale leaves and onion, gently cooked in a pesto of parsley, cilantro, tarragon leaves and pistachio nuts. The recipe for the pesto sauce is from Pinch of Yum’s Green Shakshuka with Rice.

Herby Roasted Tomato Couscous Salad

Herby Roasted Tomato Couscous Salad

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Roasted Tomato Couscous Salad with tomatoes of many colours and sizes, fresh basil, oregano, balsamic vinegar and lemon juice for a healthy refreshing salad

Fattoush Lebanese Bread Salad with pomegranate molasses

Fattoush Lebanese Bread Salad with pomegranate molasses

A fresh delicious salad, where the herbs are not meant just for garnish but are significant ingredients in the dish. Three ingredients normally used in Lebanese cuisine are featured  here, i.e. flavouring the pita bread with za’atar, dressing the salad with sumac combined with extra virgin olive oil

Shakshuka –  Poached Eggs in Peppers & Tomatoes

Shakshuka –  Poached Eggs in Peppers & Tomatoes

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Shakshuka, a Tunisian dish of Poached eggs cooked in a base of sweet bell peppers, tomato, saffron, parsley, thyme and onion. The herbs are an integral part of the dish and not just a garnish. Serve with a green salad in a lemon dressing.

Zafrani Saffron Linguine in herbed spiced Moroccan style Butter

Zafrani Saffron Linguine in herbed spiced Moroccan style Butter

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Delicious, easy to make pasta of a Saffron Linguine with Spiced Moroccan styled butter and fresh herbs, made in under 30 mins. The recipe is adapted from Yotam Ottolenghi’s Tagliatelle recipe in his Plenty Cookbook.