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Aalliyah's mum's NAME Cookbook

For the NAME Tag Game in the North African-Middle Eastern Forum

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Very aromatic rice dish.. goes very well with any lamb or chicken stew. Edited to add: I'd missed out the oil the first time, have now added it in the directions alongwith the butter. The stock quantity is my fault. I'd overlooked it and had mistyped the quantity. I have now corrected it to 800 ml (from 600 ml)

Recipe #217626

A middle eastern dish, these are mini meat calzones. Serve these with hummus, arabic salad or pickles for mezze or starters. Please note, for baharat spice mix, you may go to Recipe #224763.

Recipe #224837

This blend is used in Middle Eastern cooking. This spice mix will keep for up to 6 months.

Recipe #224763

This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.

Recipe #224975

Very cool and refreshing side dish, goes very well with spicy curries, naan bread and even grilled meat. This can be made upto a day in advance, cover and refrigerate and stir before serving.

Recipe #231041

This dish can be served as a starter or alongside a lamb dish. But please note, this dish has to be made at the last minute or else they will go soggy.

Recipe #222936

This is a delicious recipe found in many variations throughout the Middle East, specially Jordan, Syria and Lebanon. This dish is seved hot as a main course with rice, salad and pita bread. Please note, this is the vegetarian version, you may use minced meat in place of tomatoes and onions for the stuffing to make it a meat dish and you may add a layer of lamb bones (on top of the tomatoes and then layer the marrows on top of the bones) to flavour the stock but discard them before serving. Edited May 14, 07: I never had a problem with the liquid boiling over. To avoid such a mishap, as had mentioned in the directions, kindly use a large pot or casserole.

Recipe #224937

This is a lovely Lebanese bread topped with zaatar spice mix, eaten any time of the day.. or night!

Recipe #224976

'Bamia' in Arabic means 'Okra'. This is an old Middle-Eastern recipe very popular throughout, served with rice.

Recipe #217629

This dish is baked fish pulao, a classic, I think, from Lebanon (that's what my Lebanese friends tell me!). Any white, firm fish can be used for this dish. The rice is always topped with crispy-fried caramelised onions and roasted pine nuts. Please note, for baharat spice mix, you may go to Recipe #224763.

Recipe #224841

This is a lovely Lebanese/Syrian dish served with rice.

Recipe #224765

This can be served as is with a yoghurt or tahini dip or as a light lunch in pita wraps with shredded lettuce, mint leaves and tomatoes with tahini sauce drizzled on top. Cooking time indicated includes marinating time. Edited to add: Please use a good cut of meat. The best cuts are usually boneless leg of lamb and shoulder, cubed. To avoid burning the outside or flareups, trim of excess fat. Pull off the thin transparent membrane surrounding the meat and trim off any connective tissues.

Recipe #232789

Posting this recipe on Grapefruit's request.. Hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

Recipe #219314

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