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    You are in: Home / Cookbooks / I can NA*ME that tune...
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    117 recipes in

    I can NA*ME that tune...

    Middle Eastern/North African recipes and/or Middle Eastern/North African-inspired. A cookbook in progress. Pardon my dust. Photo by CG
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    Local source. I used and recommend this spice mix recipe: Recipe #454642 Canned/Tinned garbanzo beans can replace dried but it's best to use organic and *rinse well* to remove the excess salt!

    Recipe #514675

    Found on the website globaltableadventure.com. For this recipe I tried a new variety (new to me) of dates called 'Zahidi'.

    Recipe #512187

    Rearranged a little bit. Source unknown. Meyer lemon only, please!

    Recipe #509715

    Sweet Butternut Squash Dip from the Thrace region of Turkey. Found on turkishcookbook.com. I prepared two versions: one with the pomegranate molasses (my addition) and one without.

    Recipe #509263

    From turkishcookbook.com. Gaziantep is in the Southeast Anatolia region of Turkey.

    Recipe #508778

    From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).

    Recipe #508779

    From the cookbook 'Syrian Cookery' published in 1962.

    Recipe #506812

    Stolen. There you go. Middle Eastern flavors! If you don't feel like making the almond syrup it can be replaced. For the almond syrup sub about 1/4 teaspoon almond extract (<<<----guess, to taste) and sweetener of choice: honey, agave, raw sugar, etc.

    Recipe #506517

    A recipe I put together last night for dinner. I was running late prepping dinner but I knew I wanted something Middle Eastern/Persian meatballs were served with Persian-style plain basmati rice ('kateh'), pan grilled zucchini and broccoli, and cantaloupe and watermelon slices with orange blossom water sprinkle for dessert.

    Recipe #505786

    Radish and Orange Salad from Morocco. Printed in the cookbook 'From the Lands of Figs and Olives.' Try a variety of heirloom radishes of different colors. Vegan friendly.

    Recipe #505517

    Printed in the cookbook 'From the Land of Figs and Olives'. I also introduced a little bit of US Pacific Northwest to this recipe with the use of a very small amount of Salish smoked salt however the smoked salt is optional. Also, I dry roasted cumin seeds in a cast iron skillet and ground the seeds to a fine powder. A typical Moroccan street vendor food. Super easy!

    Recipe #505499

    Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.

    Recipe #505443

    Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.

    Recipe #505077

    Adapted from a recipe in the cookbook 'Flavors of Belize'. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize's melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient 'recado rojo'. You will need a half teaspoon of it for this recipe.

    Recipe #504484

    Recipe discovered on delish.com. I fiddled with a few of the ingredients and the recipe was reduced by more than half.

    Recipe #504179

    If you can't find toasted/roasted tahini, it's okay to use regular tahini. Recipe from LaCucinadiKait.com and modified in a local publication. Option: when preparing the test recipe, I set aside a small amount of the zucchini puree replacing the Spanish smoked paprika with sumac.

    Recipe #487158

    From my copy of the book 'Field Guide to Herbs and Spices'. Three ingredients! The food.com site requires measurements for its ingredients. Just remember for this mix use equal parts in any measurement desired. For meat, (grilled) vegetables, marinades/dressings/rubs, etc. Test recipe: First I made: Recipe #17977. In a small bowl I whisked a little bit of olive oil, sprinkle of salt and about 1/2 teaspoon of Tunisian Baharat. This mixture was brushed onto the bread and placed under the broiler for approximately 2 minutes.

    Recipe #504114

    For this delicious summertime recipe I combined elements from two separate recipes printed in the cookbook Mediterranean Light: Zucchini Ajlouke (see Recipe #173461) and Tunisian Zucchini Salad. Assignment: Grill a surplus of vegetables from our CSA box: organic zucchini, yellow summer squash and carrots. If the zucchini you're using is large, go ahead and peel it. Sometimes the peel can be tough on those larger specimens. The carrots were included for color and to add a wee hint of sweetness, too. For vegan version, omit the yogurt or use your favorite non-dairy substitute.

    Recipe #504111

    Sweet seasonings combined with earthy spices! I love cooking with herbs and spices! One advantage to using golden beets in this recipe is that the beets don't bleed as their red counterparts do when cooked. You, dear cook, may of course use canned beets (canned beets *not* recommended for this recipe, but you'll be sacrificing flavor dramatically, keep that in mind.

    Recipe #158304

    From Mediterranean Light by Martha Rose Shulman.

    Recipe #504026

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