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    You are in: Home / Cookbooks / LIBYA 10/2012
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    LIBYA 10/2012

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    Instead of buying a bottle that will sit in the fridge for ages and takes up space. I find it easier to make my own garlic sauce for when I eat falafel. It is a lot cheaper as well. Also you can adapt it to your own taste. it is very easy to make and takes up no time.

    Recipe #396261

    1 Reviews |  By Sue Lau

    This is a spicy version of za'atar from Northern Africa. It is great for sprinkling over tagines, vegetables, and pita sandwiches. It looks a bit different from the za'atar that I usually use (Middle Eastern and Mediterranean types), which is heavier with thyme. From the Flavors of Africa Cookbook, by Dave DeWitt (Chile pepper aficionado extraordinaire). Posted for ZWT4.

    Recipe #305283

    This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.

    Recipe #352805

    Try serving thisalongside your favourite tagine or spicy vegetable soups with pita to dip.

    Recipe #358707

    This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish.

    Recipe #352799

    6 Reviews |  By Rita~

    I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like.

    Recipe #190489

    Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour.

    Recipe #141382

    6 Reviews |  By Brenda.

    A Middle East treat. This is a delicious nighttime beverage and can also be served over ice for a cool beverage.

    Recipe #233150

    Developed by Monica Pope of T'afia Restaurant in Houston, Texas, as a sauce for a North African style meat loaf, with a brush of Texas.

    Recipe #310401

    Impress everyone with this great version, and you'll never want to settle for store-bought again

    Recipe #356411

    2 Reviews |  By Annacia

    This was a basic veggie sandwich that I came across and tried. It was very bland and lack luster in it's original form. This is my revised version, it now has life, good taste and interest. One of these sandwiches will make lunch for DH and I.

    Recipe #488630

    This is a popular appetizer served in Libya! Can't remember where I got the recipe!

    Recipe #63358

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    MIddleastern dessert

    Recipe #432690

    A simple Middle Eastern salad which provides a refreshing complement to Middle Eastern dishes or which can be served as one of a range of dishes in a mezze spread; or be used with falafel and hummus in pita bread.

    Recipe #141375

    2 Reviews |  By Weewah

    This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik). In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming as it's harder to blend.

    Recipe #432080

    A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled.

    Recipe #141391

    Steamed carrots with garlic-spice.

    Recipe #432088

    1 Reviews |  By Mme M

    Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.

    Recipe #195472

    I found this on en.ljbc.net. I'm posting it for ZWT 6. Libya North Africa Note: I have no idea of how much it makes or how long it takes to cook. It wasn't given.

    Recipe #422913

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