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    You are in: Home / Cookbooks / echo echo's N*A*M*E~TAG recipes
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    echo echo's N*A*M*E~TAG recipes

    [Cover photo by toni gifford.] Recipes I've posted which I can use in N*A*M*E* ~ Tag (game played in the North Africa and Middle East forum) because they're from North Africa or the Middle East.

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    Persian noodle soup (ashe means soup, reshte means noodles). This one also has beans and a beef garnish. Reshte can be found in Middle Eastern food stores. From step 4 on, you'll be cooking the soup and the meat garnish simultaneously, going back and forth between them, so you may want to keep 2 timers going to keep straight when to do what. Be sure to cook over very low heat so that liquids don't evaporate much. Preparation time does not include pre-soaking of the beans. The four servings are four HEARTY servings.

    Recipe #185728

    Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic.

    Recipe #184706

    Versions of this are cooked in many parts of the Mediterranean area--Greece, West Asia and North Africa. Before juicing, I microwave the lemons about 20 seconds to increase the amount of juice. If you prefer, oregano can be substituted for the mint.

    Recipe #184808

    An Iranian meat casserole. Cooking and preparation time does not include time to soak and cook peas and cook rice, which (done simultaneously) will take approximately 1 1/2 hours.

    Recipe #184809

    I tend to think of apples as being matched with pork but here they complement the lamb very well. Some may want to add more salt.

    Recipe #184810

    Prunes stuffed with veal, raisins and walnuts, an Israeli dish. This is one I haven't tried yet, but want to. Posted for my N*A*M*E--TAG Cookbook. I'm posting the original amount of salt, but my taste is for considerably less (I'd also use no-salt-added tomato sauce).

    Recipe #184811

    Adapted from Jane Brody's Good Seafood Book. She notes that you can substitute heated Spicy Hot V8 juice or commercial Bloody Mary mix for the boiling water mentioned in Step 1 (I haven't tried this); if you do this, omit the Tabasco sauce and anchovy paste. If desired, serve with wedges of whole wheat pita. I must admit that I've mixed the seafood into the tabbouli before chilling and thought it worked fine. I can attest that the leftovers keep at least a couple days in the fridge, though some liquid collects that needs to be drained off. Cooking (passive) time includes chilling as well as cooking. Eight servings as an hors d'oeuvre or 4 servings as a light meal. UPDATE: I agree with the first reviewer Juenessa that this is a bit bland, so now add 1 Tbsp of my Recipe #99882. If you don't want to go to the bother of putting that together, you could try another seasoning that goes well with seafood, such as Old Bay. Also, you should of course also add salt if you prefer your meals saltier (I follow a rather low-salt diet and have become accustomed to its absence.)

    Recipe #184364

    Modified version of a Jane Brody recipe. You can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. Cooking (passive) time also includes chilling time.

    Recipe #184366

    Here's one I haven't tried yet but have been wanting to. Time to make does not include a steeping period of 24 hours.

    Recipe #184404

    Turkish stewed leeks. It is fine if you need to cut up the leeks to fit them in your pan.

    Recipe #184429

    An Iranian omelet made with greens. May be halved. If you just slice the lettuce thinly, it can then be pulled apart into strips.

    Recipe #184430

    I was looking for a new way to use eggplant recently and found this Turkish meat and eggplant casserole. If I were using really fresh eggplant (like from the local farmer's market), I would skip step 1. I used less salt (in step 4) and substituted butter flavored nonstick spray for the butter. I also didn't bother to peel the tomatoes. (By the way, I think there should actually be an umlaut over the u in Guvec and a cedilla under the c but I don't know how to add them.)

    Recipe #184467

    A Turkish dish. My preference is to reduce the amounts of butter and salt from what is shown. Please be warned that chicken livers have a taste that does not appeal to everybody.

    Recipe #184536

    I love this recipe for company--I've been making it for decades, but can't remember where I originally got it. It cooks on the stove but I like to serve it in a baked bean crock I own. Sauteing the raw rice in the same butter you sauteed the lamb in BEFORE you cook the rice enhances the flavor somehow. A real treat if you like lamb!

    Recipe #91222

    If you'd like something out-of-the ordinary in meatballs, try these Iranian ones, made with lamb.

    Recipe #92513

    Carrots rich and sweet, a Moroccan side dish that goes well with middle eastern-style dishes. Very quick to make. If you don't like the idea of combining raisins with carrots, leave them out--it will still taste good. To feed more people, just add a carrot per person. I also like to make this for holiday meals sometimes, because they seem a little "special."

    Recipe #96258

    An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).

    Recipe #97430

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