© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

This easy, rustic galette features a flaky homemade spelt-rye crust filled with herby goat cheese and ras el hanout carrots. The crispy texture and slight sweetness of shaved carrots complement the earthy and woody flavours of ras el hanout. The free-form galette is so easy to make and requires no special tart pan as it’s baked directly on a baking sheet, and the charm lies in their imperfection. It’s less fancy, but delicious and beautiful enough makes a perfect centerpiece for a spring table!

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Çilbir (pronounced chil-burr) are perfectly poached eggs with runny yolks, served over a delicious garlicky herbal yoghurt, and finished with a warm spicy butter or olive oil infused with Turkish pul biber. Enjoy it as a meze, or weekend breakfast and brunch.
Pul biber (flake pepper in Turkish), aka Aleppo pepper, is a coarsely ground Syrian and Turkish paprika. It’s fruity, tangy and mildly spicy and can be used to enhance a wide variety of dishes, from meats and vegetables to dips and even some desserts.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A prawn karahi curry is a seafood alternative on the more traditional and popular chicken or lamb Karahi. A quick and deliciously moreish curry with a thick, rich, flavoursome masala sauce that will have you going back for more. Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. Though the word karahi refers to the cooking vessel, it is also a synonym for a thick tomato-ginger masala sauce. The karahi curries are very popular in the Indian subcontinent, specifically Pakistan and North India. Prawn Karahi is traditionally served hot, garnished with fresh coriander and ginger juliennes, often accompanied by rice or naan.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A delicious and balanced meal using bite-sized chunks of boneless, skinless chicken thighs marinated with a blend of warm spices, sauteed until they’ve developed a golden crust, the spiced fat is then used to pan-fry the chickpeas until crispy on the outside, soft and creamy on the inside. Alongside a refreshing yoghurt sauce, it makes a perfect low-carb meal that's as satisfying as it is nutritious on its own. I opt for a full fat Greek yoghurt, but you could also use regular whole milk yoghurt or a dairy-free alternative. Use ready made spice blend if you want to. Curry powder, baharat or ras el hanout would work beautifully here.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A super easy and healthy chicken dish that’s packed with awesome Middle Eastern flavour thanks to a generous amount of za'atar, lemon and garlic. I served the chicken with a tahini lemon dressing, but a Greek yoghurt dressing would be great too. Za'atar is a versatile herb blend deeply rooted in Middle Eastern and Levant cuisine and offers a unique flavour with a balanced blend of tart, spicy, and slightly sour flavors. It typically contains toasted sesames, thyme, oregano, marjoram, sumac and salt.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Enjoy a vibrant burst of Mediterranean flavours with Yumurta Piyazi, a Gaziantep-style egg salad that's as hearty as it is refreshing with lots of fresh herbs. Gaziantep, the home of well known baklava dessert and culinary capital of Turkey, boasts a rich and diverse food scene influenced by Middle Eastern, Mediterranean, and Anatolian cuisines. "Yumurta" means egg and "Piyazi" primarily refers to onion in Persian and Turkish languages. In Turkish cuisine, it's also the name for a type of salad, often made with beans and onions.
This quick and nutritious salad recipe combines hard-boiled eggs, lots of fresh herbs, and pul biber, all brought together with a simple dressing of extra virgin olive oil and lemon juice. Ready in just 20 minutes, this traditional Turkish egg salad is ideal as a light lunch with warm flatbread or crusty bread for an authentic Turkish dining experience.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

If you're into vibrant, smoky, fiery, and zesty food, you will love this African-inspired chicken tariq. Tariq here refers to the Rock of Gibraltar island, which comes from the Arabic Jabal Tariq ("Mountain of Tariq"), named after the Arabic commander Tariq ibn Ziyad. While geographically European, its proximity to Africa and historical ties, the food in Gibraltar blends British pub grub, Spanish tapas, and North African flavours. Creamy yohugrt and spicy harissa create a tender, flavourful, and golden crispy baked chicken dish that you'll turn to time and time again. The yoghurt tenderize the chicken and adds creaminess, balancing the harissa's heat for a rich, zesty flavour. Great to serve with flatbread, rice or just a simple salad.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Nihari is a succulent, flavoursome and delicious stew from the Indian subcontinent, famous as Pakistan's national dish. It consists of slow-cooked meat, mainly a shank cut as well as bone marrow. It is typically seasoned with a complex blend of spices and often served with fresh garnishes (ranging from lemon/lime wedges and chopped cilantro and mint leaves to julienned ginger and chopped green chillies) and naan bread or other flatbreads. In Pakistan, this dish is traditionally cooked all night and eaten for breakfast with hot, freshly made naans. The name nihari comes from the Arabic "nahaar" (meaning morning), implying that this dish was meant to be eaten as the first meal of the day, purported to be served after Islamic morning prayer.
You don’t have to make the nihari spice mix from the scratch, but it is truly so much better than any you can buy from the store. The fresh homemade nihari spice mix definitely takes this dish to the next level of flavour.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Traditionally Portuguese chicken is prepared with a piri piri sauce. In this recipe, I took the liberty of making a marinade using dried chilli powder instead of piri piri chilli peppers. While this recipe might seem not authentic, they do taste amazing! For optimal results, the marinade should be left on the chicken for at least 2 hours, but even better if left overnight. Instead of white asparagus, you can use sliced potatoes or pumpkin.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Chicken Chettinad is a popular chicken curry with plenty of punch and fire from the Chettinad region of Tamil Nadu in Southern India. This simpler and quicker version of Chettinad chicken stirfry from Maunika Gowardhan via Olive Magazine adapted the flavours of this classic curry with ginger, turmeric, curry leaves, fennel seeds, cinnamon and dried red chillies. For a fuller flavour, marinate the chicken for up to overnight as the flavours intensify with time. Serve it hot with steamed rice, flatbread or cauliflower rice if you are on lowcarb. ​

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

These scrumptious Turkish pastries are made with spiced ground beef, toasted pinenuts and onions rolled in yufka sheets. They are perfect for parties as well as for brunch or dinner. Serve with a salad if you like.
Börek (pronounced "boo-rek"), aka burek or byrek, is a type of savoury pastry made with paper-thin yufka/filo dough layered or rolled with various fillings like meat, cheese, or vegetables, or sweet version with nuts and fruit, then baked or fried until golden. Originating in the Ottoman era, börek is a staple of Turkish cuisine and beloved across the Balkans and Middle East. It can be baked as a large dish and sliced into portions, or shaped into individual pastries. The word “börek” originates from the Turkish verb bürmek, meaning “to twist” or “to wrap,” quite fitting for a dish that typically involves layers of dough twisted or folded around fillings.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

A seasonal and delicious twist on classic tomato salsa, this chunky pumpkin salsa makes a tasty appetizer with cheese or a condiment for tortilla chips or simply serves over some roasted chicken. If desired, you can also add some diced avocado and tomatoes to the mix. Instead of roasting, you can also blanch the pumpkins in boiling water for 10 minutes or until just tender. Drain well before using.