• Sat
  • Oct 25, 2014
  • Updated: 3:06pm

Middle Eastern Cuisine

Juicy fruit fit for kings

Watermelon is the perfect summer dessert - crisp, refreshing, thirst-quenching - and it even comes in its own natural packaging, so you don't have to think about finding a big container when you want to take it to a barbecue.

Wednesday, 4 July, 2012, 12:00am

Harrington's

1/F Ho Lee Commercial Building, 17 Lan Kwai Fong, Central Tel: 2522 1823 Open: 8am-midnight Cuisine: British

Price: about HK$350 for a three-course meal not including drinks or service charge.

24 May 2012 - 12:00am

500 Years of Ottoman Cuisine

500 Years of Ottoman Cuisine By Marianna Yerasimos

29 Apr 2012 - 12:00am

Pita Bread

PitaBoon Pita Bread With Whole Wheat

10 pieces for HK$29, City'super

Baked in Hong Kong, these palm-sized pieces are ideal for making mini-stuffed sandwiches for children or as party finger food. Contain no additives or preservatives.

Verdict: crisp on the outside and wonderfully chewy inside.

Heritage Wholemeal Pitta Bread

14 Feb 2012 - 12:00am

Le Souk

4 Staunton Street, SoHo Tel: 2522 2128 Open: 6pm-late Cuisine: North African and Middle Eastern

Price: about HK$220 without drinks and the service charge.

Ambience: the small restaurant has tiny tables, some of which are forced into spaces that can barely accommodate them. It was full on the weeknight that we visited.

12 Jan 2012 - 12:00am

Babaganoush

I love babaganoush for its deep, smoky flavour, which it gets because the eggplants are charred until the skin turns black. You can do this over a barbecue (set the oiled grill rack very close to the coals), or by putting the eggplants directly onto the flame of a gas burner. The latter process is messy and smoky (turn on the extractor fan), but it's efficient.

5 Jan 2012 - 12:00am

Istanbul

Istanbul G/F, A1, 232 Wanchai Road Wanchai Tel 2573 9101

Grub: Turkish kebabs and grills.

Vibe: This is a tiny hole in the wall near the Causeway Bay end of Wanchai Road. Red and yellow walls surround tightly packed tables. Mirrors help create an illusion of space. Staff are helpful.

6 Nov 2011 - 12:00am

Jolly good filos

There are times when it seems sweets, coffee and cigarettes are what keep Amman running. A sweet tooth is common to almost all Jordanians, who make daily visits to the country's countless bakeries to get their fixes.

22 Sep 2011 - 12:00am

Nibbles to delight movie-munch fans

You can't have a movie night without any munchies. Here are a few simple nibbles, which are easy to make and easy to eat with minimal mess, so once the lights come back on, the clean-up will be simple.

Hummus

18 Sep 2011 - 12:00am

Get the skinny on chick pea dip

Eden Houmous

HK$75.50 for 250g, City'super

16 Aug 2011 - 12:00am

A gourmet pitta platter that's made for sharing

Livnat Ashkenazi has been living in Hong Kong for eight years, but still has strong links to her Israeli roots and a passion for Middle Eastern food. Her company, Team Castle, has been selling pitta bread for six years. The business has grown to become the city's leading gourmet pitta provider. Team Castle supplies supermarkets, catering companies and hotels.

9 Jun 2011 - 12:00am

Joint venture

Lamb plays an important part in many cultures and religions at this time of year, although it's delicious at any time. The only lamb that's truly mild-tasting is baby lamb, which has delicate, tender, pale-pink flesh. Other types of lamb taste better with other strong-tasting ingredients, such as garlic, lemon, rosemary and anchovy.

24 Apr 2011 - 12:00am

Pod cast

When most people think of chickpeas, they envisage the hard, dry, yellow-tan legume used in hummus and chana masala. But, of course, like all dried legumes and beans, the chickpea starts out fresh. Fresh chickpeas are a familiar shape (they resemble the head of a baby chicken, hence their name) but an unexpected colour: pale green.

6 Mar 2011 - 12:00am

Food from Many Greek Kitchens

Food from Many Greek Kitchens By Tessa Kiros

28 Nov 2010 - 12:00am

Ziafat

Fare Halal, with separate menus for Indian and Arabic food, and plenty of mutton. Most dishes are traditional but there are few surprises, such as lamb and chicken tikka pizzas.

Ambience Quiet and unassuming with basic decor and banquette seating. The staff seem very welcoming - even the kitchen staff came out to introduce themselves.

14 Oct 2010 - 12:00am

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