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    You are in: Home / Cookbooks / LIBYA 10/2012
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    LIBYA 10/2012

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    Steamed carrots with garlic-spice.

    Recipe #432088

    3 Reviews |  By Weewah

    This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik). In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming as it's harder to blend.

    Recipe #432080

    3 Reviews |  By KateL

    Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration.

    Recipe #367988

    This Italian and Libyan- influenced dish is great to serve in the summer months.

    Recipe #317633

    4 Reviews |  By Nasseh

    I found this Lebanese recipe in a Mediterranean cookbook & thought it would be delicious.

    Recipe #308420

    6 Reviews |  By Brenda.

    A Middle East treat. This is a delicious nighttime beverage and can also be served over ice for a cool beverage.

    Recipe #233150

    This comes from one of my Food and Wine cookbooks. Use whatever kind of sausages you like: hot, mild or a combination. They say to serve this with an Australian Shiraz. I’m posting it for ZWT3. Now I just have to go look up where Tunisia is! LOL. (It is in North Africa between Algeria and Libya)

    Recipe #231605

    4 Reviews |  By tabbakh

    this recipe is real easy. My mother in law came to visit once from jordan and ever since my husband refuses to eat toast. but hey! i usually do the dough at night and bake it in the morning. but you dont need to leave it so much. just make sure the oven is real hot and dont open it too much.

    Recipe #209486

    1 Reviews |  By Mme M

    Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.

    Recipe #195472

    6 Reviews |  By Rita~

    I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like.

    Recipe #190489

    A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing!

    Recipe #172749

    Good source recipe for calcium. This recipe can be serviced with potatoes or rice.

    Recipe #164646

    Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour.

    Recipe #141382

    A simple Middle Eastern salad which provides a refreshing complement to Middle Eastern dishes or which can be served as one of a range of dishes in a mezze spread; or be used with falafel and hummus in pita bread.

    Recipe #141375

    A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.

    Recipe #139605

    This is a way to make pomegranate molasses if you do not have access to a middle eastern grocery store, but can get pomegranate juice.

    Recipe #86849

    Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing.

    Recipe #82568

    This Libyan dish has been posted in response to a Round the World game. Looks tasty and a candidate for the crockpot as well. This could readily be made vegetarian by substituting dried bean curd or tempeh for the meat.

    Recipe #50394

    2 Reviews |  By Annacia

    This was a basic veggie sandwich that I came across and tried. It was very bland and lack luster in it's original form. This is my revised version, it now has life, good taste and interest. One of these sandwiches will make lunch for DH and I.

    Recipe #488630

    Qatayif are made throughout the Arab world in Ramadan, and at no other time. The origins of these stuffed and fried pancakes, like the traditional Ramadan lantern go back to medieval Cairo. The filling can be either sweet cheese or nuts and raisins. This is the nut filling version flavored with orange blossom water and cinnamon. Found on Libyan Food.

    Recipe #486875

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