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    You are in: Home / Community Forums / Middle East & North Africa / Zaar World Tour 3 NA*ME Challenge
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    Zaar World Tour 3 NA*ME Challenge

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    Kumquat the Cat's friend
    Wed Jun 13, 2007 2:44 pm
    Food.com Groupie
    Believe me Toni, when I selected and made this recipe it was unreviewed. I hope this gets me credit, let me know. This is my second try at this challenge icon_cry.gif Oh, yeah, this was on behalf of the Exotic Epicureans.
    justcallmetoni
    Wed Jun 13, 2007 3:07 pm
    Food.com Groupie
    Kumquat the Cat's friend wrote:
    Believe me Toni, when I selected and made this recipe it was unreviewed. I hope this gets me credit, let me know. This is my second try at this challenge icon_cry.gif Oh, yeah, this was on behalf of the Exotic Epicureans.


    Bethie is the boss but I am sure it is fine. The recipe I tagged was unreviewed three days ago and now has 3 reviews.
    Kumquat the Cat's friend
    Wed Jun 13, 2007 3:11 pm
    Food.com Groupie
    toni gifford wrote:
    Kumquat the Cat's friend wrote:
    Believe me Toni, when I selected and made this recipe it was unreviewed. I hope this gets me credit, let me know. This is my second try at this challenge icon_cry.gif Oh, yeah, this was on behalf of the Exotic Epicureans.


    Bethie is the boss but I am sure it is fine. The recipe I tagged was unreviewed three days ago and now has 3 reviews.


    Thank you, thank you, thank you rotfl.gif Oh, dear, yes, Bethie is the challenge host. Sorry Bethie sweetie and thanks to both of you anyway:!:
    momaphet
    Wed Jun 13, 2007 4:14 pm
    Food.com Groupie
    For Z- Best Chefs
    I'll be going to Lebanon and making
    Lebanese Potato Salad

    extra
    Almond Macaroons (Makroul El Louse)


    Last edited by momaphet on Wed Jun 13, 2007 6:02 pm, edited 1 time in total
    justcallmetoni
    Wed Jun 13, 2007 4:23 pm
    Food.com Groupie
    I have made and photographed Egyptian Rice & Lentils for the nation of Dubai.


    Was feeling a bit whimsical so I dropped some old postcards and pictures in the background.

    Reporting for the Sassy Saucepan Clan.
    momaphet
    Wed Jun 13, 2007 7:37 pm
    Food.com Groupie
    *********

    Lebanon is located in the Middle East. It is bordered by the Mediterranean Sea to the west, by Syria to the east and north, and by Israel to the south.
    Lebanon has a moderate Mediterranean climate, this along with many historic landmarks and World Heritage Sites, continues to attract large numbers of tourists every year..

    Lebanon's diverse population, composed of different ethnic and religious groups, has further contributed to the country's lively festivals, highly successful musical styles and literature as well as their rich cuisine. Though Arabic is the official language French, English, and Armenian, are also spoken.

    Some of the most popular local dishes include Kibbeh—a lamb-and-cracked-wheat dish, often grilled or fried—and Tabbouleh, a salad made with cracked wheat, finely chopped parsley, tomato, onions and olive oil.



    I made
    Lebanese Potato Salad a delicious, light potato salad.

    and Almond Macaroons (Makroul El Louse) from Algeria as a bonus. These were quite toothsome.
    Elmotoo
    Wed Jun 13, 2007 8:01 pm
    Forum Host
    Kumquat the Cat's friend wrote:
    toni gifford wrote:
    Kumquat the Cat's friend wrote:
    Believe me Toni, when I selected and made this recipe it was unreviewed. I hope this gets me credit, let me know. This is my second try at this challenge icon_cry.gif Oh, yeah, this was on behalf of the Exotic Epicureans.


    Bethie is the boss but I am sure it is fine. The recipe I tagged was unreviewed three days ago and now has 3 reviews.


    Thank you, thank you, thank you rotfl.gif Oh, dear, yes, Bethie is the challenge host. Sorry Bethie sweetie and thanks to both of you anyway:!:


    wave.gif Hi Kumquat! As long as the recipe was unreviewed when we landed in the region (June 6), you're good to go!! Thanks, Toni! icon_smile.gif
    Mme M
    Wed Jun 13, 2007 8:09 pm
    Food.com Groupie
    Kuwait borders Saudi Arabia and Iraq, and has historically shared the Shatt-al-Arab delta with Iran through the princely tribe of the Ali Naqi, which had territorial sovereignty on both sides of the waterway, and deep into Kuwait City.



    Kuwait is completely interesting because it is a modern, influential society that also accomodates old tribal ties and lifeways. Occasionally, there are unforgettable cultural collisions between the two, often centered on the advancement of women.




    Kuwaiti men and women are generally highly educated, well travelled people who are comfortable sampling different cultures around the world. While the architectural and decorative styles in Kuwait are mostly distinctly Arab or ultra modern, personal style often reflects the Kuwaiti love of travel and exposure to the world. This is most evident in the shopping malls, where the latest trends in clothing and household goods are offered in a wide price range.



    Exposure to and fondness for different cultures is also evident in the number of restaurants from around the world that are to be found in Kuwait. In malls, you can have Italian espresso bars, Thai spicy noodle kiosks, Japanese sushi bars, Applebees, Delice de France croissant and patisserie counters, Baskin Robbins, etc, and on and on and on!

    The most popular food in Kuwait must be a tie between Lebanese and Egyptian food. In general, Lebanese is finer, made with a lighter hand; Egyptian food is more deeply flavored with plenty of garlic. Egypt produces a huge variety of excellent vegetables and fruit.



    Personally, I could never say which I prefer, Lebanese or Egyptian, because they are both just so good!

    This is what I love from both Egypt and Lebanon (the Egyptian one has more garlic, and I think I prefer it, but I can't be sure!): Falafel served with Tahini Sauce.

    and Turkish Coffee - Kahve, which is also what they make in Lebanon and in Egypt (and just everywhere!)

    Sassy Saucepan Clan


    Last edited by Mme M on Thu Jun 14, 2007 3:51 am, edited 1 time in total
    craftymama
    Wed Jun 13, 2007 10:08 pm
    Experienced "Head Chef" Poster
    Jivin Jelly Rollers

    Moracco is the country I have choosen to do. It is located in Northwestern Africa. Algeria borders it to the east and Mauritania to the South. The capital is Rabat and the largest city is Casablanca.


    The flag is red with with a five branch star in the middle.


    The official langage is Arabic but French is stoken for business and government matters.


    This is a picture of the largest water fall in Moracco..

    I made and reviewed the Morroccan Bread. The bread was really good. I think I got the yeast to hot and killed it off before it got to rise but it was good all the same.
    Leggy Peggy
    Wed Jun 13, 2007 10:14 pm
    Food.com Groupie
    For

    I will be visiting Syria and making Egyptian Brown Bean Salad by Wildflour. Egypt may be in the title, but as she points out, these beans are widely used in the Middle East. I have a tin of ful in the cupboard and it's from Lebanon.
    Anyway back soon with details of Syria and the recipe.
    justcallmetoni
    Wed Jun 13, 2007 10:15 pm
    Food.com Groupie
    craftymama - the bread is usually pretty flat compared to the bread we see in the US so it sounds like you did just fine.
    Leggy Peggy
    Wed Jun 13, 2007 10:38 pm
    Food.com Groupie
    For


    I had the good fortune to visit Syria in 1976, and then live there for several years in the early 1980s. My oldest child was born there. It's a fascinating country. Here is a map, the flag and the coat of arms.





    Present-day Syria is only a small part of the ancient geographical Syria. Until the 20th century, when Western powers began to carve out the rough contours of the contemporary states of Syria, Lebanon, Jordan, and Israel, the whole of the settled region at the eastern end of the Mediterranean Sea was called Syria, the name given by the ancient Greeks to the land bridge that links three continents.

    Located at the crossroads of the Middle East, Syria’s colorful history dates back to primeval times. Yet, Syria remains a land to be discovered. This fascinating country, stretching from the shores of the Mediterranean Sea to beyond the Euphrates River, is extraordinarily rich in historical sites. And these ancient sites are refreshingly free of commercial ventures with an atmosphere of uncluttered authenticity no longer present at more well-trodden historical locations. Stately Roman ruins, ornately-painted Byzantine basilicas, awe-inspiring fortress-castles built by the Crusaders, and elegant Ottoman turbas (tombs) - all and more abound in this ancient land.

    Here is Bosra



    Damascus is said to be the oldest continually existing city. Running through the middle of the old city is the Street Called Straight, which has a big kink in it. You can't see it very well in the photo.



    Go see Syria if you ever have the chance.

    Wildflour's Egyptian Brown Bean Salad 233337 was awesome. A real treat. A review has been posted. Photo to follow.
    Kumquat the Cat's friend
    Thu Jun 14, 2007 8:42 am
    Food.com Groupie
    Elmotoo wrote:
    Kumquat the Cat's friend wrote:
    toni gifford wrote:
    Kumquat the Cat's friend wrote:
    Believe me Toni, when I selected and made this recipe it was unreviewed. I hope this gets me credit, let me know. This is my second try at this challenge icon_cry.gif Oh, yeah, this was on behalf of the Exotic Epicureans.


    Bethie is the boss but I am sure it is fine. The recipe I tagged was unreviewed three days ago and now has 3 reviews.


    Thank you, thank you, thank you rotfl.gif Oh, dear, yes, Bethie is the challenge host. Sorry Bethie sweetie and thanks to both of you anyway:!:


    wave.gif Hi Kumquat! As long as the recipe was unreviewed when we landed in the region (June 6), you're good to go!! Thanks, Toni! icon_smile.gif


    Morning Beth, thanks. icon_biggrin.gif
    French Tart
    Thu Jun 14, 2007 2:55 pm
    Forum Host
    I picked my recipe, bought the ingredients and by the time I came to make and review it - someone else had made and reviewed it also!!!!!!!!!!!!!!! What happens now?????
    It is here:

    Made for the SASSY SAUCEPAN CLAN by French Tart and the NA*ME tour Challenge - Algeria:

    L'ham Lahlou - Algerian / North African Sweet Lamb Dish. by Rezika

    Absolutely delicious!

    Photo Sharing and Video Hosting at Photobucket

    Photo Sharing and Video Hosting at Photobucket
    French Tart
    Thu Jun 14, 2007 2:56 pm
    Forum Host
    Oh I am safe - the review went in the 9th June - and the tour started on the 6th - yes..............I will be back with my piece!!!!!!!!!!!!!!!!!!
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