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    You are in: Home / Cookbooks / Mersaydees IT! -- N*A*M*E Tag
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    21 recipes in

    Mersaydees IT! -- N*A*M*E Tag

    North African and Middle East delicacies!
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    This recipe is based on one from Lou Seibert Pappas’ cookbook, Extra-Special Crockery Pot Recipes. She says, “Serve this unusual cake warm with scoops of coffee or chocolate ice cream.”

    Recipe #470556

    Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. This is a simple peasant salad popular all over Syria and the Lebanon. Although the recipe calls for only 2 tablespoon of each herb, you can add as much as you like based on taste and availability. You may also crush the toasted crisp pita bread in your hand and sprinkle it atop the salad before serving. I find this salad very refreshing.

    Recipe #417140

    A recipe for our challenging economic times! This is “coffee” for when you cannot afford the real thing! Based on a recipe from Joan Ranson Shortney’s book, How to Live on Nothing. My book is from 1971 and is still mostly relevant even today, except where she says to eat margarine! For me, this book is like a second chance at finally listening to my grandparents and great grandparents. :) For other “country drinks”, you may substitute barley, oats, or soybeans, as these were used during the Civil War; the roasted shells of acorns were used during WWII by the Germans (caution: do not use acorns unless you boil them first to remove their tannic acid). I’m guessing on the quantity and will adjust accordingly after I’ve made this. If you try this, please let me know what quantity worked for you. This recipe requires a coffee grinder, or some other equipment or method for grinding the kernels. I wrote the instructions using a standard 12-cup drip coffee maker, but this can certainly be made using other coffee brewing methods.

    Recipe #382763

    Based on a recipe from Lora Brody's & Millie Apter's cookbook, Bread Machine Baking. The introduction states: "Lemon pepper is a spice blend that is available in specialty food shops, especially those that sell Middle Eastern foods. High-gluten flour can be found in health food stores." This recipe is geared toward the Zojirushi machine; if you try this and have a DAK, Welbilt, Hitachi, Panasonic, National, Regal, Maxim, Sanyo, Small Welbilt, or Small Panasonic/National machine, just zmail me and I'll communicate somehow the recommendations for whichever of those machines you're using.

    Recipe #346604

    Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, "The North African flavorings will make this pilaf the star of a meal."

    Recipe #321104

    This is from Lou Seibert Pappas' cookbook, Extra-Special Crockery Pot Recipes, "Time saving meals for the gourmet appetite", I have to add that tagline since this recipe fits and does not disappoint! This is delicious. Cooking the lamb chops in spare liquid on low is as close to braising in a crockpot as I've seen. Pappas says of this recipe, "Fresh cilantro and ginger root are essential to the authenticity of this aromatic North African entree." I served it with a wonderful Silver Palate recipe #321104.

    Recipe #320322

    This is from BH&G's Low Calorie magazine, Spring 1986 issue. The intro says, "Tabbouleh, Middle Eastern in origin, is made with bulgur, a wheat product." I confess that I love this salad!

    Recipe #313155

    Based on a recipe from an article in Bon Appetit's May 1985 issues called "The Exciting Flavors of Tunisia" by Copeland Marks.

    Recipe #298856

    This is based on a recipe from Alessandra Avallone's book, The Complete Book of Salads. I'm always on the lookout for a great couscous salad, and I stumbled upon this recipe which I like a lot.

    Recipe #294364

    Based on a recipe from The Best of Clay Pot Cooking by Dana Jacobi. Dana says, “If you can, make this dish as Moroccan women have for centuries, in the cone-topped clay cooker that gives it its name – otherwise a Dutch oven works well.”

    Recipe #290839

    Based on a recipe from Soheila Kimberley’s book, Taste of the Middle East.

    Recipe #286205

    This is exquisitely delicious! Based on a recipe from Diane Kochilas’ Against the Grain cookbook. She says, “Oranges and olives are the telltale signs of the cooking of Morocco, whence this fresh cod dish originally hails.” Cooking time includes the 1 hour the salsa chills in the 'fridge.

    Recipe #285978

    This is based on a recipe from the link, which I made after attempting recipe #173583 for the Aussie Recipe Swap #12. At the time, the recipe I had attempted was based on a very rough Arabic translation, so chef #239758 kindly turned me onto this one. I tried this Samboosak, and would recommend serving them with a sauce such as recipe #36126 -- if anyone knows of a more appropriate Arabic sauce, please let me know! :) I think they're quite good without a sauce, too!

    Recipe #285846

    Based on a recipe from The Best of Clay Pot Cooking cookbook. Cooking time does not include the time it takes to soak the chickpeas in water overnight.

    Recipe #285257

    Based on a recipe from Soheila Kimberley’s cookbook, Taste of the Middle East. She says, “Koutlets are very tasty and are popular hot at a buffet or cold as snack or for picnics.” Serve with pita bread and an herby green salad.

    Recipe #282733

    Based on a recipe from the February 2008 issue of More magazine, as they report an enchanting article about novelist Martha McPhee's culinary adventure in Morocco.

    Recipe #281653

    This is based on a recipe from The Best of Clay Pot Cooking cookbook. The intro says, "In Africa, peanuts are called groundnuts and are often pounded to a paste and used in soups, stews, and sauces. Here, peanut butter, tomatoes, and spices combine to make a creamy, rich sauce for this beef stew. Serve it with steamed collard greens or kale or a leafy green salad."

    Recipe #281528

    This is based on a recipe from Glamour's Gourmet On the Run cookbook, by Jane Kirby. I love this dish served with whole-wheat pita bread and Moroccan mint tea (you'll find several recipes for this tea on 'Zaar).

    Recipe #279826

    This is based on a recipe from Madge Rosenberg's cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "These fritters, similar to what we know as beignets, make inexpensive party food rich in natural fruit flavors. Children will enjoy munching these crispies with milk, but the big kids will eat their way through an endless supply with coffee or beer." My kind of fritters!

    Recipe #279838

    This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The intro to the recipe says, "Couscous with fish is popular along the Tunisian coast. Saffron, cumin and coriander are the usual spices; if you wish, use Tabil instead of the cumin and coriander. Grey mullet or bream would probably be used in Tunisia, but you could use any firm-fleshed fish. Reserve all the fish and vegetable trimmings so you can make a well-flavored stock." When I made this, I used haddock and I took one shortcut: I used pre-made fish stock. I also ignored this recipe’s couscous preparation and used the instructions on the box. I ground the Tabil spice ingredients in my Magic Bullet. For harissa, I used chili garlic paste. I also added a tablespoon of unsalted butter when sautéing the vegetables. With the couscous, and served with a half teaspoon of the chili garlic paste per serving, this took me to my happy place! I love this dish!

    Recipe #276406

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