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    You are in: Home / Cookbooks / NA ME
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    NA ME

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    Oh so delicious if you like eggplant like me! Modified from a recipe found on

    Recipe #479131

    Had these delcious burgers for lunch today. DH and I both thought they tasted like something we could be eating at our favorite Middle Eastern restaurant. The pita bread, yogurt, and tomato topping was really delicious with the spiced lamb. From Williams-Sonoma "Essentials of Grilling."

    Recipe #305505

    7 Reviews |  By Nasseh

    I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.

    Recipe #264393

    This recipe I first found on and misplaced it and today came across it in the The Province Newspaper. I love trying new recipes and this was a good recipe for lamb. Sumac is a reddish spice from Middle East that is slightly sour , lemony taste. Look for bags of it ( usually ground ) at Middle Eastern grocery stores and I have found in Real Canadian Superstore. If you can't find it substitute finely grated zest of one lemon.

    Recipe #300224

    1 Reviews |  By Nif

    So tasty!!!! I prefer pork but this recipe was originally created by Sandi Richard using lamb. You don't have much work to do and most of it is the night before. I did NOT include marinating time. Enjoy!

    Recipe #423971

    1 Reviews |  By Manami

    Harissa is a North African (Tunisia) condiment and it is HOT! Therefore, use it slowly - so that you won't make it too spicy! The Moroccan flavors in these burgers -- shaped into ovals instead of the usual rounds -- include cumin, garlic and harissa. The sauce: a delectable mix of mayonnaise, carawasy seeds & some more harissa. This is a Melissa Rubel Jacobseon from F&W Magazine, October, 2009 edition - From: 15 Rules for Great Wine and Food Pairings.Wine Pairing: Spicy Washington Syrah: 2007 Dusted Valley Vintners Stained Tooth. ;).

    Recipe #391499

    3 Reviews |  By rainna

    The first time I had this stew was in a remote town in Morocco. The smell of the spices, bursting through the steam caught my attention, then, the flavours melted in my mouth. Serve with couscous or bread.

    Recipe #96955

    From my Sunset Cookbook. This recipe uses apricots and warm spices to accent this no-meat Moroccan-style stew.

    Recipe #464952

    A great sounding one-dish meal complete with great spices, chickpeas, raisins and couscous. Recipe is from my Low-Fat & Healthy One-Pot Meals booklet.

    Recipe #466091

    1 Reviews |  By Caryn

    This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th edition at the request of a Zaar member.

    Recipe #19681

    1 Reviews |  By Lorac

    A Mideastern favorite. The amount of stuffing will depend on the size of vegetables used. Posted by request.

    Recipe #25185

    This is a "throw it in the oven & blend it all together" recipe which is always a great hit any time of the year. I have called it a Tapenade; a Tapenade contains olives, anchovies & capers normally, with a few regional variations, but this reminded me of the consistency of a Tapenade, so that's what it's called! (There are NO anchovies in this one!) I use this for dips, spreads, sauces, grilled sandwiches plus grilled meat & vegetables. It is very versatile & stores for up to 2 weeks in the fridge - with a coating of olive oil on top. This recipe makes enough to fill a 1lb jar; it is very easy to increase the quantities. Please note, there is no need to salt the aubergines OR take the skin off after they have cooked.

    Recipe #209887

    4 Reviews |  By Charmed

    This is a recipe for homemade tahini from The Frugal Gourmet Cooks Three Ancient Cuisines NOTE: Since I have not made this, I could not tell you what the amount it yields is. The recipe says 4 servings, but I don't know what that is based on.

    Recipe #92742

    Spicy, meat-filled pita breads. OAMC instructions available.

    Recipe #60196

    WHEW! Hey, gotta cover all bases! There are so many versions of this recipe here and elsewhere, but none just like this one, which I found in "The Best International Recipe" cookbook by Cook's Illustrated. Outstanding balance of flavors. C.I. points out the benefit of rubbing the skins off of the chickpeas/garbanzo beans with a kitchen towel: a far smoother hummus! I'm seriously stunned by how much better this makes it. Also, substituting half of the olive oil in the average recipe with water allows the flavors of all other ingredients to shine and not be overpowered by the olive oil. I used sumac, paprika, cilantro, olive oil and cumin as garnishes in the photographed batch, but you can use more chili powder, parsley, pine nuts or black olives. Serve with pita chips.

    Recipe #360654

    1 Reviews |  By Dinu

    This is a delicious chicken dish with a creamy walnut sauce. Serves best as an appetizer n goes well with corn bread (or rice/bulgur pilaf)!

    Recipe #183763

    This is named after the forth largest city in Turkey. The trick to this is that you really should let marinate over night for optimum taste. Sumac is also used in this recipe it can be found in any Middle Eastern store or online. The sumac can be omitted but it really should be found and added. It really makes a difference.

    Recipe #284886

    This literally translates as 'the Sultan's Delight', and it is that! The first time I had it, I fell in love. Mild, rich, buttery - it perfectly complemented the braised beef (in tomato sauce) that it was meant to accompany. This is a very subtle dish. If you want FLAVOUR, look elsewhere. This is flavourful in a more refined way, and also a lesson to our overly-spiced palates.

    Recipe #95402

    I was recently asked for a recipe for Dolma with a meat filling, and here's my recipe.

    Recipe #67096

    Spiced ground lamb, feta and pine nuts top this Armenian-flavored grilled pizza. From Eating Well.

    Recipe #374762

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