I had a minty lemonade when I was travelling in the Middle East. I wanted to try and immitate it. It cools you down on a hot summer day! Adjust the amount of mint to taste.
Recipe by: EC3KFNW
Mooli is the Hindi word for a large crunchy white radish that is used all over South and East Asia - known as daikon in Japan and by various names in China. It's sometimes available in bigger supermarkets, but you can buy it in any Asian supermarket.
Recipe by: MARBALET
Bulgur wheat, diced tomatoes, cucumbers, spring onions with lots of parsley and mint, then tossed with olive oil and lemon juice in this fresh and light Middle Eastern salad. Chill before serving for best flavour.
Recipe by: KITKATY
Japanese soba (buckwheat) noodles are marinated in tamari, sesame oil, rice wine vinegar, sugar and chilli oil, then tossed with julienned carrots and red peppers for a delicious cold salad with an Asian touch.
Recipe by: Juanita Peek
This is a simple but delicious recipe for Kulfi (Indian ice cream) that I got from my sister-in-law. I have made this several times, and it always gets rave reviews - even the kids love it! For extra flavour, you could add a few drops of rose water or ground pistachios.
Recipe by: Simmi Gupta
A variation on the classic Middle Eastern salad, Tabbouleh, this delicious dish made with cracked wheat makes a healthy light lunch or supper.
Recipe by: Maggie Pannell
Shrikand is an Indian dessert, originating from Gujarati. It's based on milk curds and sugar, which is lightly fragranced with cardamom and saffron. It can eaten on its own or as part of a meal.
Recipe by: SUSMITA
This is a well known Hyderabadi dessert. It's made by soaking fried bread and nuts with milk, sugar and cardamom. It's very simple and goes down well at dinner parties. It's best eaten chilled.
Recipe by: SUSMITA
A slightly different take on the traditional tabbouleh. This recipe includes cannellini beans and spinach. The salad is light and refreshing, perfect for a warm summer night. Garnish with feta cheese and olives.
Recipe by: raeanne
This is lovely served as an accompniment to curries or can also be served as a dip!
Recipe by: Keri