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    You are in: Home / Cookbooks / Tamarind!
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    128 recipes in

    Tamarind!

    Recipes for Flavor of the Month in the North African/Middle East Forum 4/2010.
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    Filipino Sinigang (Tamarind Soup)

    Recipe #81583

    Recipe #91964

    9 Reviews |  By 1Steve

    This is my Favorite Thai recipe. Simple to make yet elegant in presentation. Just be careful with the oil content. It may seem excessive, but too little oil, and the noodles will stick and you'll have a mess in your wok. You can get away with 5 tbs. or so instead of the full 1/2 cup but you will have to work extremely fast to avoid the sticking. This will serve about 4 as a noodle side dish or 2 as a main course.

    Recipe #31223

    Here is another excellent recipe of Vikram Vij from his restaurant Vij's in Vancouver. Lots of flavor but very simple to make. I post it as it is originally, but I did cut down on the salt. The recipe said 1 1/2 tablespoon of salt! I think it was a mistake. I have after making it twice cut it down to 1 1/2 teaspoon. Feel free to use more. If you ever visit Vancouver BC...you must go to Vij's!!!

    Recipe #188076

    Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

    Recipe #255318

    African cuisines are on the top in making delectable and unique tamarind recipes. Tamarind is native to Africa and grows wild throughout the Sudan were there is Arabian influence in their cuisine. This is also served in the Arabian Gulf as a meze. It has a very tasty flavour from the tart tamarind. Found on, http://saffronandlemons.blogspot.com.

    Recipe #417339

    Perfect dipping sauce for Samosas.

    Recipe #322417

    5 Reviews |  By chia

    this is adapted from bon appetit.very easy to put together and tastes great.

    Recipe #101789

    ZWT7 Africa. Tomato is a very popular staple and foodstuff in Africa. The tamarind is used in cooking as well. In southern Kenya, the Swahili people use it to garnish legumes and also make juices. In Madagascar, its fruits and leaves are a well-known favorite of the ring-tailed lemurs, providing as much as 50% of their food resources during the year if available. In northern Nigeria, it is used with millet powder to prepare kunun tsamiya a traditional breakfast item. Here pared with tomatoes and a little spice this would work wonderfully with other African dishes. Recipe from Contributor, Elinoar Moore on www.inmamaskitchen.com.

    Recipe #417344

    5 Reviews |  By Sana

    The quantities are guesstimates. You can adjust everything for your taste. Updated 4/3/06 - Addition of ginger powder. Improved the steps

    Recipe #156496

    5 Reviews |  By hlkljgk

    Gari is an Indian vegetarian vindaloo in which vegetables are cooked in a tamarind-based sauce.

    Recipe #43107

    A Middle Eastern-flavored iced beverage from a local source. Shhh!! You have my blessing to play with the ingredient amounts as you please.

    Recipe #386942

    This is an Asian inspired recipe courtesy of Bobby Flay in Boy Meets Grill.

    Recipe #226047

    4 Reviews |  By MeliBug

    This is a very popular drink in East Africa. It's like the ones you can buy at the grocery store but you can add your own variations to it with lime juice, honey, cinnamon, or vanilla.

    Recipe #310798

    A vegan version of a popular dish from Thailand.

    Recipe #317083

    A melange of tastes from salty-sour to sweet/nutty/and tamarind fruity... Noodles that waft the smell of street side vendors in Bangkok. A must for any Aisian food fanatic.

    Recipe #291604

    It is tangy and hot and very very yummy!

    Recipe #9002

    This curry is always a hit at my dinner parties. The coconut milk gives it a luxurious flavor and texture, and the tamarind gives it a piquant flavor. A good accompaniment to creamy and mild curries.

    Recipe #413534

    Straight from CooksIllustrated.com

    Recipe #273612

    3 Reviews |  By Latchy

    Very easy, healthy and tasty recipe based on a recipe from the book, Spirit House

    Recipe #111705

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