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Recipe #22320

I love eating Ethiopian food, and along with the lovely spicy flavors, injera is a principal reason for that. Try this authentic recipe for injera, which requires planning ahead a few days. The batter, which solely consists of ground teff and water, must ferment prior to cooking. I found the recipe upon which this is based at http://www.angelfire.com/ak/sellassie/food/injera.html, a good source for other information on how to serve the finished product. Preparation time is the fermentation time. As a result of a user query (thanks Jennifer!), this recipe was edited on 9/5/04 to improve teff-to-water ratio and to submit additional instructions.

Recipe #96980

This is a delicious and very simple recipe if prepared in a food processor or blender. A wonderful spread to serve with pita bread, kalamata olives, feta, and tomatoes. This recipe calls for Japanese eggplant, which can be used whole without peeling or draining...more vitamins, less hassle! If you can only find "regular" eggplant (the large, very dark purple, almost black kind), I recommend you prepare it first by lightly salting and draining it for 30 minutes or so to remove bitterness prior to roasting. You may also wish to remove the skin as a matter of personal preference.

Recipe #100197

This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

Recipe #67570

From Liberty Advance

Recipe #197483

For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.

Recipe #79179

4 Reviews |  By Mirj

Basboosa are thin semolina squares covered in a honey and lemon syrup. Very Middle Eastern, this goes great with some sweet Turkish coffee or some mint tea.

Recipe #74312

7 Reviews |  By alAmira

I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.

Recipe #84654

Savory, cheese-filled pastries. (Thanks to Moosewood)

Recipe #134242

Traditional Jewish pastry filled with Cheese or anything else!

Recipe #156025

5 Reviews |  By Mirj

This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.

Recipe #13428

A rustic, whole wheat version of Italian Bread. Posted for a request, but I haven't made it myself.

Recipe #38746

Another recipe from The Vegan Chef

Recipe #109777

This recipe was my Mother's and she taught me to make them. My sons and their families always request these eggs for all family get-together dinners.

Recipe #48153

6 Reviews |  By SharonP

I have made Hummus before, but Dilled Hummus sounded interesting...have not tried this as yet...This is from an old copy of Better Homes and Gardens.

Recipe #59899

Turnovers inspired by the Sephardic tradition-simple and delicious. Adapted from Nava Atlas' cookbook Vegetarian Celebrations.

Recipe #135695

1 Reviews |  By Dancer^

This tangy dip was made with goat or sheep's cheese, but you can substitute more readily available soft cheeses and add a little more lemon zest to simulate the original.

Recipe #38826

A very spicy lentil stew. All of the ingredients (except the berebere mix) are easily varied- that is, I suspect that substituting chicken for tofu, or using fresh instead of stewed tomatoes, would probably not make a huge difference for good or ill.

Recipe #179944

Not an authentic recipe as it misses out the Teff flour. I made this version as I cannot find Teff anywhere!

Recipe #184017

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