Home2013December, 2013 | Caravan-Serai Tours

Ari’ w Adas (Squash & Lentil Stew) This is a favorite from The Gaza Kitchen: a Palestinian Culinary Journey, by Laila El-Haddad and Maggie Schmitt. If you pick up this cookbook, you will find it on page 64. Ingredients: 6-7 Cups chopped pumpkin or butternut squash 1 Cup red lentils, rinsed 1 onion, chopped 6...

Lamb Stew Common to many countries of the Middle East, this lamb stew is made up of cube cut pieces of lamb that are stewed with tomatoes. A garlic and rosemary marinade really compliments the flavor of the lamb. Ingredients: 3 1/2 lbs lamb shoulder, cut into 1 1/2 inch pieces 2 cups chicken stock...

Baked quinces are a great fall dessert. Quinces are like a combination between an apple and a pear, with a little bit more tartness. They are not that popular in the US, but are used a lot in the Middle East and Europe. Ingredients: 4 quinces 1 stick unsalted butter 1 cups sugar 3 cups...

Stuffed Dates The people of the Middle East are known for stuffing anything that we can – from peppers to eggplant, to grape leaves, to dates. This is a recipe for the holidays using the big juicy dates that come in about now and you can find them at the grocery store or local market....

It’s that time of year again! Welcome to the 2013 12 Days of Caravan-Serai Cooking. We hope you will enjoy this year’s set of recipes, and share with friends and family throughout this holiday season and on into the new year. Enjoy! Day 1: Rice Pudding with Pistachios Most cultures have some form of rice pudding. What...

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