Cuisine - Middle Eastern recipes http://cuisine.com.au/recipe-finder/middle-eastern-recipes A variety of Middle Eastern recipes from baba ghanoush through to baklava and chickpea falafel... en-au Circassian chicken salad http://cuisine.com.au/recipe/Circassian-chicken-salad The chicken recipe that follows is my version of a classic Turkish dish. It has been very popular at my lunch parties. This is best made the day before. Store covered in the refrigerator and bring to room temperature at least 30 minutes before serving. Moroccan honeycomb pancakes http://cuisine.com.au/recipe/Moroccan-honeycomb-pancakes Based on a recipe from Robert Carrier. These yeast pancakes are cooked on one side only and develop little holes like a crumpet - all the better for soaking up the honey and melted butter. Quail eggs with hazelnut dukkah and herbs http://cuisine.com.au/recipe/Quail-eggs-with-hazelnut-dukkah-and-herbs Any version of the groaning board - by which I mean plenty of food laid out in an attractive manner - speaks of generosity and hospitality. Addas polow http://cuisine.com.au/recipe/addas-polow This dish is loosely based on a recipe from Margaret Shaida's excellent cookbook, The Legendary Cuisine of Persia. Stir-fried couscous http://cuisine.com.au/recipe/Stir-fried_couscous This is a lovely fresh way of using couscous as a side dish. I prefer Israeli couscous here for its texture. Stuffed zucchini http://cuisine.com.au/recipe/stuffed_zucchini This is based on a Lebanese classic called koussa mashi, which uses a small bulbous type of zucchini. I've adapted it to common green zucchini and you can use yoghurt or labna for added interest. Baharat pork chops, tahini beans and sweet potato mash http://cuisine.com.au/recipe/Baharat_pork_chops Middle-Eastern dishes are getting more popular each year in Australia. The little Middle Eastern twists we put on classic dishes used to seem quite radical to a lot of people, now everybody's doing it. Chermoula crusted lamb salad http://cuisine.com.au/recipe/chermoula-crusted-lamb-salad It's important to remember the spices, onion and garlic are all raw. They need to be cooked well, once spread onto the meat or fish. It is ideal if the chermoula blackens and creates a crust. Caramelised banana and roast macadamia fingers http://cuisine.com.au/recipe/caramelised-banana-and-roast-macadamia-fingers The most flavoursome bananas in the country come from the area between Yarrahappini, just south of Macksville, to Woolgoolga, just north of Coffs Harbour. They’re smaller, sweeter and tastier because they take longer to grow than their Queensland counterparts. Rice pudding with honey and lemon http://cuisine.com.au/recipe/rice_pudding_with_honey_and_lemon A simple, homely pud made with milk, honey and lemon that nevertheless tastes remarkably rich and creamy.