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    You are in: Home / Cookbooks / CUMIN
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    24 recipes in


    For the Spice of the Month Club in the NA*ME Forum
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    This is my lower-fat take on hummus. The bell pepper taste is subtle, but keeps the hummus from being bland without tahini. I like it pretty garlicky, use one clove if you prefer a milder flavor.

    Recipe #282885

    Delicious side dish to serve as part of an African / middle Eastern dinner. I use the canned italian brown lentils to make it simpler.

    Recipe #158783

    This is the Quisine Queen's attempt to lighten up a recipe for Middle Eastern Tuna Salad Pitas Recipe #169389 by Nick's Mom. I eliminated the hummus, mayo and sesame oil completely and made up a lighter version of the dressing by using 2% yoghurt (Greek-style - the 0% is also good - and less fat) and ingredients normally found in hummus. The taste of sesame is added to the final sandwich with the addition of sesame seeds to add both crunch and flavour.

    Recipe #173839

    7 Reviews |  By Elmotoo

    Always on the lookout for yummy recipes & needing to improve my collection of North African/Middle Eastern we go! This looks fast, easy & yummy!

    Recipe #185754

    Arabic 7 spice (bokharat) is mixture of spices you can buy ready at any Middle Eastern grocery. If you don't have one where you live, you can make using the following.

    Recipe #194721

    These are a bit time consuming to make, but believe once you make, you will be asked to make again and again. This is vegetarian, but you could add a bit of cooked ground beef to rice stuffing mixture, but awesome even without. Many mediterraen countries make these, but this recipe is authentic Egyptian preparation. Enjoy!

    Recipe #194768

    Freely adapted version of Joy of Cooking's 'Chickpeas with couscous'. Note the lack of couscous. You can vary the amounts of the different spices to taste. Serve with rice, couscous or bread. Number of servings is for a main dish. If serving as a side dish, it will serve 4-6 comfortably.

    Recipe #227288

    2 Reviews |  By Alskann

    I love black beans. I love hummus. So when I saw this recipe I just had to try it. I wasn't dissappointed. A delicious Middle Eastern dip for crudites and pickled vegetables. It also makes a great spread in pita sandwiches such as Recipe #227371. This one was different from any I could find on Zaar so I decided to post it also.

    Recipe #233088

    Falafel is a popular Middle Eastern fast food. Vendors sell it on the streets in Cairo. It is served as a sandwich stuffed in Pita Bread with lettuce, tomatoes and tahini. In Cairo McDonalds has their own version; they call it McFalafel of course.

    Recipe #233309

    I’ve made this recipe often in the past, and while putting together my LJ recipe entry list (see ) I discovered it again! I adapted it to our tastes. It was one of our favorites, is perfect for romantic dinners, and it’s absolutely delicious! Although it's easy to make, it takes a bit of time but is worth every minute. In my Sunday, February 10th, 2002 LJ entry, and her original was posted by KC at Gail’s Recipe Swap. Thanks, KC! She said “I always add lots of extra olives and dates. They taste wonderful. I have even caught friends in the kitchen looking through the pan for more olives and dates.”

    Recipe #246912

    2 Reviews |  By acerast

    This is a Joyce Goldstein recipe that I came across via a Nutrition Action Newsletter. It is very good - and healthy!!

    Recipe #264519

    From Cooking Light. Per 3/4 c. serving: 310 calories, 6.2 g fat, 21.4 g protein, 44.5 g carb, 6.6 g fiber, 49 mg cholesterol.

    Recipe #144850

    1 Reviews |  By MacChef

    This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.

    Recipe #140257

    13 Reviews |  By najwa

    Traditional breakfast in the middle east. This is my mom's recipe, my (and my husband's) favorite. You can make it at night and heat the next morning, keeps well in the fridge. I do not use oil to cook the onions, to lower the fat, and it tastes just as good!

    Recipe #18236

    There's a large Middle Eastern population in Bayridge Brooklyn and amazing restaurants line the avenues...hummus is served with every dish on the's one of my favorite things in the whole wide world...if you haven't tried it, please do. I think you'll love it!

    Recipe #22060

    Oh, yum, yum...I bought a big bottle of whole cloves at Sam's a while ago and found this recipe to use them. It is fantastic. I pretty much followed it exactly, except for the garlic change. I also added two diced Roma tomatoes. It is very healthy--low fat, with only 2 tsp olive oil!!--and authentic-tasting.

    Recipe #67242

    This is a delicious, spicy salad. It tastes best when it's a day old.

    Recipe #74243

    1 Reviews |  By Mirj

    I got this recipe from Tzipi Amiri, who helps run the Israel-food discussion list on Yahoo.

    Recipe #105350

    Dress up that ordinary grilled chicken to create an exotic Mediterranean meal that will excite your family and friends. These 4 marinades will transform your menu into an international culinary delight. Whether you use whole butterflied poussins, game hens, broiler halves, chicken parts or boneless chicken cubes on skewers, you will find the following marinades intensely flavorful. Marinate the meat overnight in the refrigerator and bring to room temperature before cooking. If you like, thread blanched vegetables such as sweet pepper and onion chunks, onto skewers and cook alongside the chicken (or thread them on the same skewers). Serve the chicken with fresh lemon wedges and a traditional side dish or salad with bread or pitas and watch it disappear. Cooking times vary.I have been told the Egyptian marinade is especially good on whole butterflied squab (pigeon). I adjusted the amount of lemon juice in the Lebanese marinade if you love lemon, go for the 1/2 a cup.... if lemon is just "okay" stick with the 1/4 cup.

    Recipe #127262

    1 Reviews |  By blucoat

    This recipe requires a special Morrocan earthenwear pot, called a tangine. It is a "Great Cooks" recipe. Prep time does not include standing time.

    Recipe #129035

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