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    You are in: Home / Community Forums / Middle East & North Africa / Let's go to Jordan & Kuwait this August 2012!
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    Let's go to Jordan & Kuwait this August 2012!

    Go to page << Previous Page  1, 2, 3, 4, 5, 6, 7  Next Page >>
    UmmBinat
    Fri Aug 03, 2012 11:15 am
    Food.com Groupie
    Annacia wrote:
    WOW, your a machine. Great findings


    Haha, Google is the machine icon_wink.gif
    Annacia
    Fri Aug 03, 2012 11:18 am
    Forum Host
    UmmBinat wrote:
    Annacia wrote:
    WOW, your a machine. Great findings


    Haha, Google is the machine icon_wink.gif


    Google rules the world! rotfl.gif
    Elmotoo
    Fri Aug 03, 2012 12:08 pm
    Forum Host
    UmmBinat wrote:
    A quick google of Jordanian recipes on F. maybe you have some of them but I know not all!

    flat bread or khoubiz
    Middle Eastern Coconut Cake (Harissah)
    Jordanian Mansaf
    Relaxing Middle Eastern Tea
    An Arabic Breakfast
    Shorbat Adas(Middle Eastern Lentil Soup)
    Jordanian Chicken Wraps
    http://www.food.com/bb/viewtopic.zsp?t=262168&sid=22d4b9b1bacb5c2157653a6a1789f5d7 (a recipe here for tea)
    Easy As Pita Bread
    Makloubeh
    Kousa Mahshi (Stuffed Marrows)
    Lebanese Lamb and Rice
    Baharat Aka Middle East Mixed Spices - the Real Mix (I use this all the time)
    Cousa Mashi - Arabic Stuffed Zucchini
    Middle Eastern Yogurt Cucumber Salad
    Chickpea Appetizer (Hummus Habb)
    Kousa Mihshi Bi Laban (Stuffed Zucchini With Yogurt)
    Zucchini and Yogurt Dip (Koosa Ma' Zanjabeel)
    cream of wheat cake
    Basboosa- Haressa Semolina Cake
    Stuffed Zucchini /Squash
    Mansaaf (Spiced Lamb)
    Basboosa- Haressa Semolina Cake
    Kunafe - Kenafe - Knafe Gimzawia
    Lebanese Rose Drink (Sharab Ward)
    Fried Tomatoes With Garlic
    Hummus... Smooth & Creamy

    P.S I understand the vast majority of Jordanians are originally Palestinian I would think we may be able to include their food then although I'm sure there are some variations of Palestinian foods from different areas. I wonder where Palestinian food fits into this game and this forum?

    Off to buy the maximum allowed butter on sale at Shoppers Drug Mart for Ramadan sweets.

    I think I should be host of this forum too!!!

    Thank you! I will make 5 minutes to sift thru & get them into the cb,
    Elmotoo
    Fri Aug 03, 2012 12:09 pm
    Forum Host
    UmmBinat wrote:
    more later. I am off..
    thank you go have fun!
    Mia in Germany
    Fri Aug 03, 2012 1:21 pm
    Forum Host
    Ladies, I'm overwhelmed! UmmBinat, you certainly now how to make good use of Google icon_lol.gif
    I think we need two months for this icon_eek.gif icon_lol.gif
    UmmBinat
    Fri Aug 03, 2012 2:42 pm
    Food.com Groupie
    Mia in Germany wrote:
    Ladies, I'm overwhelmed! UmmBinat, you certainly now how to make good use of Google icon_lol.gif
    I think we need two months for this icon_eek.gif icon_lol.gif


    Here is the secret,

    Search "Jordan" or whatever and then click the Advanced search button at the bottom of the page and in site domain type "food.com"
    UmmBinat
    Fri Aug 03, 2012 3:27 pm
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    UmmBinat
    Fri Aug 03, 2012 3:32 pm
    Food.com Groupie
    http://www.food.com/cookbook/from-the-middle-east-65111 has more recipes to add to Jordan.. ? as indicated in the above link.
    UmmBinat
    Fri Aug 03, 2012 3:33 pm
    Food.com Groupie
    "Stuffed Baby Lamb Stuffed Baby Lamb is a popular dish in Jordan, which people enjoy as a big and heavy meal. It consists of roasted lamb, stuffed with rice, chopped onions, nuts and raisins. The first and most important thing to do before buying the lamb is to have the butcher clean it and remove the entrails. The lamb should be rinsed very well inside and out and wiped until dry with clean cloth. Also brush the lamb inside and out with the seasonings (ground coriander and ground ginger) and the onion juice, then just set it aside while preparing the stuffing. The rice should be boiled until it is tender, then it should be drained. Chop some onions and then saut� them in olive oil. Add chopped pistachio nuts, chopped almonds and seedless raisins to the rice. To add a final touch, season the rice with salt and pepper. The oven should be preheated at 450 degrees Celsius. Stuff the lamb and then saw it up with a strong thread. Place the stuffed lam on large baking tray and put it into the oven, then reduce the heat to about 325 degrees Celsius. The lamb should be roasted for about 2 hours and turned over once or twice for well-done meat."

    Read more at: http://www.food.com/bb/viewtopic.zsp?p=4179356&oc=linkback
    UmmBinat
    Fri Aug 03, 2012 3:41 pm
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    UmmBinat
    Fri Aug 03, 2012 3:45 pm
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    Oh my gosh sorry for the amount of posts lol

    I can't recommend this enough with rice dishes

    Chef fifi said it is Jordanian

    Salata Tahini--Middle Eastern Tahini Salad
    UmmBinat
    Fri Aug 03, 2012 3:48 pm
    Food.com Groupie
    Spicy Okra Stir Fry(Middle Eastern Style) Jordanian
    Middle Eastern Warm Zucchini Dip
    Tabouli
    Eggplant (Aubergine) With Tahini Yogurt Dressing
    Nescafe......a Different Middle Eastern Coffee
    Za'atar Pies(Mock)
    Molukhia - Jews Mallow Soup

    Mensaf crash course:

    "I make mensaf alot and I use the box all the time, I dont have my recipe posted but I will try to give you crash course ot it. You should get lamb shoulder and tell the you want it cut into large chunks. If its at a middle eastern store, tell them you need it cut for mensaf and they should know what you mean. Wash and season the meat with, seasoning salt, black pepper. Bring a water in a large pot to a boil, and place lamb in, the first 1/2 hour make sure you skim the gunk that comes out of the meat. After that add sliced onions and bay leaves, let cook for approximatel 2 hours or until tender. When done, pour meat and broth into a calendar and keep the broth on the side. In a blender, place the 1/2 the container of liquid jameed in the blender. Blend for about 2 minutes. Pour into a clean large pot. Pour the other 1/2 of the jameed into the blender along and blend for about 3 minutes, because that half will be more solidified. Pour that into the pot. You need to add a small container of middle eastern drinkable yougurt to the jameed, add some broth from the meat to the mixture, add 2 cubes of chicken maggi(trust me on this) Let mixture come to a boil, and stay close to the stove makign sure you stir quite often especially before it comes to a boil. If you like your mensaf really sour, you can add a pinch of citric acid. After jameed comes to a boil pick the meat out of the colander with tongs, to avoid getting onions into the jameed, and place meat into jameed. Let simmer another 2-5 minutes and serve. *the onions and bay leaves are used to give the meat flavor*"

    Read more at: http://www.food.com/bb/viewtopic.zsp?t=185613&oc=linkback
    UmmBinat
    Fri Aug 03, 2012 3:51 pm
    Food.com Groupie
    Also fits Jordan and Kuwait:

    Dairy Free Café Au Lait (Algeria)
    UmmBinat
    Fri Aug 03, 2012 3:55 pm
    Food.com Groupie
    Jordan Makloubeh
    UmmBinat
    Fri Aug 03, 2012 3:57 pm
    Food.com Groupie
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