Vegetarian Dishes from the Middle East

avocado with walnuts

chickpea salad with tahina dressing

walnut and chickpea soup

chickpea soup with tahina

loligi mourapa

green tomato preserve

dondurma bil-moz

banana ice cream

moz bi laban

banana yoghurt

halawah min cous-cous

cous-cous rice with sugar

This is a popular cake in Istanbul where it is often served in shops and restaurants. It is an extremely moist cake and should be eaten within 2–3 days.

4 oz (110g) unsalted butter
10 oz (275g) caster sugar
2 eggs
5 oz (140g) plain chocolate
¼ pint (150ml) natural yoghurt
2 teaspoons baking powder
1 teaspoon vanilla essence
½ teaspoon nutmeg
8 oz (225g) plain flour, sifted
Place the butter and sugar in a large mixing bowl and beat until soft and smooth. Add the eggs and beat into the mixture until well blended.
Place the chocolate in a heatproof bowl over a pan of simmering water and leave until just melted. Leave to cool for a few minutes and then stir into the cake mixture.
Now stir in the yoghurt, baking powder, vanilla and nutmeg. Stir in the

yogurtlu çicolata kek

yoghurt chocolate cake

This is a popular cake in Istanbul where it is often served in shops and restaurants. It is an extremely moist cake and should be eaten within 2–3 days.

4 oz (110g) unsalted butter
10 oz (275g) caster sugar
2 eggs
5 oz (140g) plain chocolate
¼ pint (150ml) natural yoghurt
2 teaspoons baking powder
1 teaspoon vanilla essence
½ teaspoon nutmeg
8 oz (225g) plain flour, sifted
Place the butter and sugar in a large mixing bowl and beat until soft and smooth. Add the eggs and beat into the mixture until well blended.
Place the chocolate in a heatproof bowl over a pan of simmering water and leave until just melted. Leave to cool for a few minutes and then stir into the cake mixture.
Now stir in the yoghurt, baking powder, vanilla and nutmeg. Stir in the