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    You are in: Home / Community Forums / Middle East & North Africa / ZWT 6 NA*ME Celebrity Couscous Capers Challenge
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    ZWT 6 NA*ME Celebrity Couscous Capers Challenge

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    GaylaV
    Fri Jun 11, 2010 1:36 am
    Food.com Groupie


    For my couscous recipe I chose:

    Red Bell Pepper Couscous #428770

    This has been made, enjoyed and reviewed.

    GaylaV icon_smile.gif
    EmmyDuckie
    Fri Jun 11, 2010 4:03 am
    Food.com Groupie


    While on the World Tour, the Zwizzles and The Guy decided to take a little side trip to Libya. AZPARZYCH was just charmed by the elegant, plain look of their flag, and we couldn't resist seeing the country.



    It's the only national flag in the world that's just a solid field of color. We thought green was an interesting choice for a country that's mostly desert, but you have to give them points for simplicity.

    Libya is just West of Egypt on the North Coast of Africa, and though it has been politically unstable for a long time in the past, diplomatic relations with Europe and other developed countries has been improving, and travel there is generally considered safe. We do our research before we just go gallivanting off somewhere, after all.

    Speaking of research, we discovered that Libya, before being officially recognized as an independent nation in 1959, was an Italian colony, part of the Roman Empire, and had trading posts established by the Phoenicians. The Phoenicians invented purple fabric dye. Boomette wore purple that day in their honor.

    We started our tour in the capital, Tripoli, where we found this fantastic outdoor market.



    ElaineAnn bought a few of those lovely cast iron pots and pans. She was particularly taken by the kettles.

    Happy Hippie particularly wanted to see the ruins of the Roman city Leptis Magna near Al Khums, so we headed that way. It was incredibly impressive, particularly the theater.



    There were some camera crews around the theater, and naturally we were curious as to what they were filming. So, Hokies Lady just went right up to one of the crew and asked. She's so friendly that people just warm right up to her, and tell her pretty much anything. A handy person to have around on a tour like this.

    Turns out they were filming a Food Network special on NA-ME cuisines. And that's how we met Guy.



    Red Apple Guy was pretty happy to have him join us, since he'd been travelling with a band of women for several weeks by then. Men who love to cook have a special bond, they say.

    And he was ready for lunch. So were we. We headed back to Tripoli, where there are a few great restaurants. Thanks to some advance restaurant research by kymber_71, we decided on Borma, which she read is very popular with the locals.

    Mami J and Marra Mamba were particularly eager to try their lamb couscous, which is cooked nice and slow to allow the flavorful sauce to really permeate all of the couscous grains. Guy declared it "So money." We agreed.



    We did a little more sightseeing around Tripoli after lunch, and by now Guy was so much a part of the group that he stuck with us all afternoon. We're a fun bunch, so I wasn't surprised.

    About 3 o'clock, morgainegeiser decided it was time for some dessert. Asida is the official dessert of Libya. It's a sort of doughy pudding served with date syrup or honey. We felt brave enough with Guy on board to try our own. It's simple enough, just flour, butter, water, and honey, eaten with your fingers. It was surprisingly good, or as Guy would say "Off the hook."



    realbirdlady liked it so much she hung onto the recipe to make it again at home.

    After dessert, it was time to rejoin the rest of the tour, and Guy had to get back to the Food Network folks, so we said goodbye. It wasn't until the Food Network Special aired several weeks later that we noticed Guy had a new catchphrase. He called the couscous at Borma in Tripoli "Completely Zwizzle, Dude."
    Papa D 1946-2012
    Fri Jun 11, 2010 7:28 am
    Food.com Groupie


    For this challenge I'm reporting the completion of Lemon Oregano Shrimp over Peppered Couscous #372883 By JanuaryBride

    Queen Dana
    Fri Jun 11, 2010 9:19 am
    Food.com Groupie
    ElaineAnn
    Fri Jun 11, 2010 11:19 am
    Food.com Groupie


    For the recipe challenge I will make Morrocan Couscous #427752 by PanNan.
    Andi of Longmeadow Farm
    Fri Jun 11, 2010 11:23 am
    Food.com Groupie


    For the recipe (Part II) portion I have made and reviewed Lightly Spiced Vegetable Couscous, #282804 by Sarah_Jayne
    HokiesMom
    Fri Jun 11, 2010 1:12 pm
    Food.com Groupie


    For the recipe challenge, I will make:

    Couscous and Chicken Fruit Salad #172496 by Charmie777

    Thanks! icon_cool.gif
    Darkhunter
    Fri Jun 11, 2010 11:53 pm
    Food.com Groupie


    I have just reviewed Couscous Date Cake #420405 for the second part of the Celebrity Coucous Challenge. Lavender Lynn is the principal.
    CaliforniaJan
    Sat Jun 12, 2010 11:41 am
    Food.com Groupie


    I'm reporting the completion of "Lemon Couscous With Peas and Carrots"


    Jan
    WiGal
    Sat Jun 12, 2010 3:01 pm
    Food.com Groupie

    For Part 2:
    WiGal has made Couscous With Seven Vegetables #420654 by ~Leslie~
    ~Leslie~
    Sat Jun 12, 2010 3:02 pm
    Forum Host
    Midwest Maven wrote:


    We'd like to choose Saudi Arabia with Robert Downey Jr. icon_biggrin.gif


    Robert Downey Jr. is my boyfriend! icon_cool.gif
    Rita~
    Sat Jun 12, 2010 3:56 pm
    Forum Host

    here is my challenge
    Anthony Bourdain, author, television host and the original big bad boy of celebrity chefs, is not leaving business unfinished. States “The most urgent reason we are back in Lebanon because I have lived with a deep sense of dissatisfaction that I never got to show people how amazing this place is”.
    Four years Tony and his crew evacuated Lebanon by boat in the midst of the 2006 war between Israel and the militant group Hezbollah, we have returned to film a new episode, and to confront some painful memories in the process. And Tony is bringing me ~Rita~ with him!!! Do ya think I can out drink him? Well just in case I can`t we`ll be bring from the beverage forum Hope and V.
    Anthony Bourdain arrived prepared Picking us up in a and off to Newark airport catching a plane to the only airport in Lebanon, Rafic Hariri International Airport in Beirut. It is also called Beirut International. With NO RESERVATIONS We drank on the ride to the airport. To calm our nerves. We landed in Beirut, Lebanon having a comfortable climate and mountainous terrain making it the ideal tourist destination. As rich in diversity as it is in beautiful scenery, different ethnicity's and religions make up the population of the West Asian country adding cultural appeal. From its beautiful coastline to its winter lodges (the Cedars, Faraya Oyoun as Siman, Laklouk, Fakra, Qanat Bakiche and Zaarour), Lebanon .
    We arrived in Beirut and transferred to our hotel for check-in stopping for Moroccan Cinnamon Coffee With Orange Flower Water , snack on Bitleyweh, Lebanese Cookies and a smoke from the water pipe to calm the body . checked into which is bordered by the Mediterranean Sea.
    Full day guided tour of Beirut, Harissa and Byblow by private vehicle driven by Mommy Diva herself!
    Tony recoups after a night of partying in Down Town Beirut.
    We met a bunch of Parting Gals named Leslie, Susie, Jubes, Toni, Laury, Nan, meg, and Sue celebrating Kathy`s cherry pitfalls!
    Preparing for tonight. Tony enjoying looking out at where he watches Peter and Sage swimming among Pigeon Rocks Coastal Avenue, then we head to the city center to visit the National Museum.
    Then proceed to Harissa, climbing by cable car to the Holy statue of Notre Dame for a breathtaking view of Jounieh and Beirut .
    In the afternoon, proceed to Byblos, the oldest town in the world continuously inhabited for 5,000 years. One of the richest archaeological areas in Lebanon and the world, it is one of the top contenders for the oldest inhabited city award. Next, enjoy a guided visit of the city, including the citadel, St. John’s Church and the old port. Off to check out the palace in Beit EdDine which took over 30 years to build. Yes! that is Karen walking to explore the palace.
    Return to Beirut for dinner and an other night of drinking with Tony. icon_eek.gif
    sitting at an outdoor restaurant
    Beirut, Lebanon's capital is many things to many people. We hit the clubs along Rue Monot (Ashrafieh) or Rue Bliss (Hamra), in Beirut Central District. The gallery openings and museums continue on in the face of violence and assassinations. Soho-like bars, world-class universities, thick, aromatic coffee and an amazingly friendly people make Beirut a city more alive than many. Take in Aanjar as you stroll down the main street, enthralled by the remains of the Middle East's only Umayyad-fortified city. In Byblos you will catch a glimpse of the past in the archaeological remains and feast on scrumptious seafood at a quaint ancient harbor. Taste the infamous sweets in Tripoli while haggling for lower prices in the medieval souqs. Visit Beiteddine to see the marvelous mosaics on the fantastic Ottoman-era palace then travel to Tyre

    to walk around the world's largest Roman hippodrome before wandering through the shore-side nature reserve here. Other cities worth mentioning include Baalbeck, Faqra, Jeita, Sidon, and Zahle


    Was nervous going back to Beirut after his visit in 2006, which he doesn’t want to remember. Today he enjoys better scenery.

    In Beirut, you can find excellent international cooking, but you will also be offered delicacies of the local cuisine. The national drink is arak ,Yes we had a couple! an anise flavored alcohol. However, the offer of arak is a courteous way of leading you to eat “Mezzes”, delectable hors d’oeuvres of infinite variety. Homos and Tabouli, both now widely enjoyed in Europe and the United States, are still at their best on Lebanese soil. For a main course you might be offered Traditional Kebbe, which is mutton carefully pounded and cooked with crushed wheat. “Chicken Shwarma - Chawarma Lahme” is lamb grilled on a vertical spit. Local wines, some of which rival those from Europe, go very well with these dishes. The sea also provides ingredients for savory Lebanese recipes and fruit is abundant, not only the kinds known in the west but those which only ripen under an oriental sun.
    We did stop at Le Chef serving typical traditional plates such as Lebanese mezze, staples, hummus, kibbe, stewed lamb, arak. and a plat du jour varying between roast beef with mashed potatoes, sayyadiyeh, kibbeh bil sayniyyeh, mloukhiyyeh, and few others.
    The most expensive item on their menu costs 8,000 L.L, while others such as lentil soup and fattoush cost 1,500L.L and 2,000L.L! We enjoyed incredible lamb and rice dishes, pickles, breads, the desserts in particular are subtle, sophisticated and unlike any other.

    Beiteddine - Deir El Kamar
    Full day tour of Deir el Kamar and Beiteddine. En route for the Chouf Mountains, he visit will start by Deir El Qamar, the ancient residence of the Governors of Lebanon. After, proceed to Beiteddine, a superb example of the Lebanese architecture of the 18th & 19th century. Return to Beirut for dinner and overnight.
    Sidon - Tyre
    Full day guided tour of Sidon and Tyre by private vehicle. Today you will travel south via Damour, to the site of Sidon. Enjoy a visit to the Sea Castle built by the crusaders, and the souks before proceeding to Tyre (which was previously an island.) Here, the main points of interest are the Arc de Triumph, the Hippodrome and the excavation bringing back to master pieces from Crusaders, Romans, Greeks and Byzantine era. If time allows, visit the Temple of Eschmoun, on your return to Beirut.
    We couldn`t miss a visit the Ksara winery for a taste of the Lebanese production. Then proceed to Anjar, the only Omayyad city in Lebanon, and recognized to be one of the major market places on the Silk Road.
    icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif icon_sad.gif
    Transfers to the Beirut International Airport.

    On our trip back home I wondered what is he writing?
    I think about how the delicious food can bring world PEACE. I see Brenda Writing as well. Then I catch a glimpse she is recording recipes from the trip for the cookbook.
    Knowing that not be part of it!
    ~Leslie~
    Sat Jun 12, 2010 4:16 pm
    Forum Host
    Rita! What a wonderful job!
    You made me want to visit Lebanon, what an amazingly diverse country. Thanks!! icon_cool.gif
    **Tinkerbell**
    Sat Jun 12, 2010 6:17 pm
    Food.com Groupie


    Is there a list of available countries to use? I'll be signing up for the story & maybe the last of the recipe spots as well, for our team.
    *Tink
    Elmotoo
    Sat Jun 12, 2010 8:48 pm
    Forum Host
    **Tinkerbell** wrote:


    Is there a list of available countries to use? I'll be signing up for the story & maybe the last of the recipe spots as well, for our team.
    *Tink

    Hi Tink! wave.gif i'm going to make a list on p.1 if you can wait a few. There aren't too many pages to scroll through if you want to see what's been claimed in the meantime.
    xo Bethie
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