I haven't tried this yet. Serve over cous cous with lemon slices. Posted for Zaar World Tour 2006. Cooking time includes refrigeration time.
Author: Kim127
Hawaiij spice is sort of like a Chinese five-spice powder, or garam masala. This is popular recipe among Israelies of Yemenite origin, many families and...
Author: the80srule
From some of you here I understand this is the only way to have coffee. I've never tried it but wish I could join you half way across the world to have...
Author: Julie Bs Hive
Make and share this Pistacho and Dried Fruit Haroseth recipe from Food.com.
Author: Wendys Kitchen
Make and share this Mixed Greens Salad With Grilled Halloumi and Anaheim Chilis recipe from Food.com.
Author: COOKGIRl
This recipe is by Jeff Smith published in his book "Frugal Gourmet-Our Immigrant Ancestors". Hope your enjoy! ***# of servings is a guess.
Author: Queen Dana
This is adapted from 'The Arab Table' - May S. Bsisu. In the book, it is also subtitled as kabsa, but I wouldn't call it kabsa! This recipe looks daunting,...
Author: umisa
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.
Author: Aunt Cookie
This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking. Anne Stewart Relish magazine
Author: DJM70
Make and share this Gourmet's Sesame Onion Nan (Uyghur Flatbread) recipe from Food.com.
Author: Vicki Kaye
Fresh homemade tahini is preferred for this recipe; or the best jarred tahini you can find. Adapted from the International Vegetarian Cookbook. Note: I...
Author: COOKGIRl
Make and share this Five-Spice Moroccan Coucous Salad recipe from Food.com.
Author: KristinV
Make and share this Moroccan Couscous Salad recipe from Food.com.
Author: tbean1
I use this spice mix to coat tofu before pan frying. While it may not be truly authentic the ingredients are easy to find and quick to put together. To...
Author: PinkCherryBlossom
A simple yet satisfying vegan soup with a bit of middle eastern accent. I used pre-prepared curry powder (for the sake of simplicity), but a custom curry...
Author: Steven Michael
the Arabic word za'atar, pronounced ZAH-tahr, literally means "thyme" and this is an ancient seasoning used throughout North Africa and the Middle East....
Author: Annacia
Make and share this Middle Eastern Lamb and Bean Stew recipe from Food.com.
Author: Virginia Cherry Blo
The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon...
Author: Rita1652
Here is an eggplant salad that I learned from an Iranian Jewish woman who took refuge with us for a few months when the government of Iran fell to religious...
Author: Sackville
Make and share this Chatni Gashneez (coriander Chutney) recipe from Food.com.
Author: Laura Rymel
This sounds very good! If you have one, try using your immersion blender instead of the food processor for ease and quick clean up. Extra pita chips can...
Author: Scoutie
My mum's creation! Since I cook in advance and put it in the freezer, I don't cook it for too long, because the sour cream looses liquid and the sauce...
Author: Anselma
Make and share this Syrian Honey Pomegranate Glaze recipe from Food.com.
Author: Jamilahs_Kitchen
Make and share this Lebanese Meat Tarts recipe from Food.com.
Author: hotdishmama
Make and share this Yemen's Very Famous Zhoug! recipe from Food.com.
Author: Um Safia
taken from jamieoliver.com - Read more at http://www.jamieoliver.com/news-and-features/features/best-basic-hummus-recipe/#QGMFEV35XqfeTJWJ.99
Author: AlAb67
For about $3.50 you can get a tiny bag of hard, stale pita chips at the store or you can make 80 fresh, flavorful chips, more than enough to fill a 4-quart...
Author: Prose
Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not...
Author: COOKGIRl
Many people have sensitivities to legumes. Even if you are among them, you can still enjoy this yummy dip! For this recipe, you have to start a few days...
Author: Sharon123
Bulgur wheat makes an excellent pilaf. For the grown ups, this chewy, high fiber grain is paired with chickpeas (garbanzo beans) and olives, also staples...
Author: Olha7397
This simple sauce is a basic building blocks and is so versatile that once you master it, there are a million things you can do with it. The important...
Author: StevenHB
Shawarma is lean sliced cuts of meat, shawarma is traditioaly made of beef. But Nowadays shawarma restaurants offers other meat like chicken, goat, lamb...
Author: Spinning Grillers
A Bon Appétit Test Kitchen recipe, a great spread or dip. Taste the labneh before adding salt, as some varieties are already salty enough.
Author: zeldaz51
Make and share this Tzipi's Egyptian Ground Fish Rolls recipe from Food.com.
Author: Mirj2338
This Middle Eastern bean salad is best served at room temperature but keeps well in the refrigerator for easy snacking.
Author: DJM70
A simple, fun and flavorful pasta dish from Monday to Friday Pasta by Michele Urvater. As written, this is not a particularly "saucy" recipe, so if you...
Author: pattikay in L.A.
Make and share this Muhammara (Spicy Walnut, Red Pepper Dip) recipe from Food.com.
Author: English_Rose
Purchase the classic Middle Eastern bulgur wheat salad from the deli as the base for this minty chicken salad. If that's not available, pick up a rice...
Author: Punky Julster
According to the recipe, this marinate screams out for duck, but will convey the essence of Persia to any whole fish, bird or meat. With the pomegranate...
Author: DailyInspiration
An Iranian favorite from chef Najmieh Batmanglij. This is her recipe from her Food of Life cookbook. Don't be scared off by the long prep time, it's really...
Author: Hannah Petertil
Found on http://www.bigoven.com (by Martha Rose Shulman, "Spicy Vegetarian Feasts"). Posted for ZWT 6 - NORTH AFRICA*MIDDLE EAST.
Author: kitty.rock
Make and share this Apricot Chick Peas recipe from Food.com.
Author: morgainegeiser