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    You are in: Home / Cookbooks / Eastern and Middle Eastern Delights
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    60 recipes in

    Eastern and Middle Eastern Delights

    Lately I have been loving Asian and Middle Eastern foods so I am putting some of the recipes I have tried or would like to try in one place. I love that they are more healthy than many American foods and have little or no dairy.
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    If you can't find tomato puree, you can substitute tomato paste mixed with water. Using regular canned tomatoes will not produce a rich red sauce. From Cooking Classy's blog.

    Recipe #484232

    Posted here for safe-keeping. I keep losing my WW cookbook! I either make this as listed or I use the ingredients (minus the chicken) as a marinade for chicken, lamb, or pork. Double, triple, or quadruple the recipe for OAMC.

    Recipe #385817

    My husband and I went to Leyte in Southern Philippines to get away from the beaten tourist path. We had a wonderful meal at Alejandro's Hotel and we had Humba for the first time. It was very good, we fell in love with it right away.

    Recipe #210248

    Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from

    Recipe #97573

    A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!

    Recipe #292393

    32 Reviews |  By AngeNZ

    I searched high and low for this recipe before coming across it on It was so good I must share it with you to save the hassle of trying to find it yourself! This truly is delicious!! Add a few cardamom seeds to the rice for a truly authentic Indian taste! Note: This is quite spicy. If you do not like spicy food, adjust the amount of cayenne pepper (e.g. 1/4 tsp cayenne).

    Recipe #100674

    31 Reviews |  By Roosie

    From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.

    Recipe #147326

    This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.

    Recipe #38680

    This is fron the Reader's Digest 'Soups and Casseroles'. I discovered after eating it that this is a 'healthy' meal, which to me is an added bonus. I have made this several times now, and can say it is a firm family favourite. It isn't hot, but has a wonderful spicy flavour.

    Recipe #205346

    This is a good variant on the popular chicken korma, if you are a seafood lover. Since this is a rather filling dish, it would go well served with a plain rice or chapati, instead of richer naans or pilaf.

    Recipe #126599

    17 Reviews |  By Kimke

    This simple teriyaki dish works great with salmon or other firm fish. This is my husband's speciality dish from the cookbook, Big Bowl. It is incredible. We typically double the sauce. For six weeks, we had this every week! It's to die for!! And very easy!!

    Recipe #57388

    This recipe is an adaptation of a recipe found on "Ray's Freeware Seafood" web site.

    Recipe #48628

    Steamed rice is perfect with this very tasty exotic dish.

    Recipe #22164

    16 Reviews |  By Dib's

    This recipe is posted by request. The original poster was "Dee"

    Recipe #22058

    If you are a curry lover then please give this a try, I have made this many times in the past, it is delicious! I like to add in spinach but that is only optional. I have only used basmati rice for this dish (I purchase a 12 ounce box of basmati rice) but you may use white uncooked rice also, personally I really think that this dish is worth making with basmati only. To make this extra special sprinkle I have sprinkled it with toasted almonds before serving. Use a good-quality coconut milk for this! This can also be made with cubed chicken breast, but pork is better, and the complete recipe can be doubled, you might want to cut the water back by 1/4 cup if you are doubling the recipe use only 3/4 cup water.

    Recipe #137818

    This is an old stand by for me, its quick and easy and can be served as a main dish or side dish. Its great with a nice middle eastern salad and a side of yoghurt and also goes well with baked lamb or roasts.This is a great potluck dish as well.Seasoning are approximate, you can adjust to suit your tastes.

    Recipe #83892

    This is served with medium-grain rice. This, as most Palestinian dishes, can be made with either lamb or chicken. The chicken version is as per the lamb version except the following: Once the onion is lightly browned, add chicken and brown. Add water and follow usual directions. When the chicken is cooked, remove chicken and set aside. Before serving, sprinkle chicken with salt, baharat/curry powder and olive oil (optional) and brown under grill. Serve on top of rice with small bowls of soup.

    Recipe #90575

    1 Reviews |  By Tish

    The most important thing in this salad is to slice the cucumbers VERY think like they do in Japanese restaurants. It makes all the difference.

    Recipe #172607

    Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?

    Recipe #172466

    Easy to make baked version of the delicious filled Indian sandwiches. Vegetarian, mild and so simple. Make it spicier if you wish by adding more curry powder or a bit of cayenne. I adapted this from a Pillsbury bake-off winning recipe. Great snack, appetizer, or main dish! Serve with this yummy honey sauce!

    Recipe #26958

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