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    You are in: Home / Cookbooks / Mischief Makers ZWT6 North Africa/Middle East
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    54 recipes in

    Mischief Makers ZWT6 North Africa/Middle East

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    From Olive magazine, posted for ZWT6

    Recipe #427629

    3 Reviews |  By Lou van

    Taken from Olive Magazine posted for ZWT6

    Recipe #427635

    Taken from the BBC Good Food Magazine. Can be frozen. Very healthy.

    Recipe #427607

    Taken from the BBC Good Food Magazine, super healthy and low fat.

    Recipe #427611

    From BBC Good Food Magazine posted for ZWT6

    Recipe #427621

    Posted for ZWT6, taken from Good Food magazine.

    Recipe #428411

    From Olive magazine, posted for ZWT6, serve with buttered couscous.

    Recipe #428471

    From Good Food Magazine, posted for ZWT6.

    Recipe #427624

    From Olive magazine, posted for ZWT6. A vegetarian recipe for the bbq but also works well if grilled or baked in the oven for 10 minutes or so.

    Recipe #428417

    This simple recipe makes GREAT tasting shawarma. We like this served in pitas with this wonderful garlic mayo: Recipe #54833 tomato, cucumber, and red onion. Really a wonderful, flavorful sandwich. Hope you enjoy!

    Recipe #388492

    This is an Egyptian favorite. A ground meat mixture between two layers of macaroni smothered in a creamy bachamel sauce. You can use any type of pasta you like. The most common are Penne (which is my favorite) angel hair, spaghetti or elbow macaroni. I have a glass dish that is 8x11 and I prefer to bake in this dish because I like it to be a little thick, but if you like it to be a little thinner than that you can opt for the larger 9x13.

    Recipe #340357

    Nicely toasted aromatic rice that almost always accompanies fish in Egypt.

    Recipe #339326

    The following is an authentic Egyptian recipe for restaurant style kusherie--a traditional Egyptian dish. This dish was taught to me by my Egyptian husband. It is simple, healthy, inexpensive and a real crowd pleaser! I did not include directions below how to cook the rice, you need only to cook 2 cups dry rice in your favorite chicken (or vegetable if you'd like to make a vegetarian version) stock. It seems that depending on the type of rice used, the quantity of stock and cooking time can vary, so use the kind you like and cook it the way you like.

    Recipe #331676

    I usually make a batch of falafel and store in the freezer to have on hand for a quick, healthy lunch. I freeze them on trays over wax paper, and once frozen transfer them to freezer bags. When wishing to use them, take the desired amount from the freezer and give them about 20 min to thaw a bit before frying in very hot oil. Some people like to use the end of a pencil to poke a hole in the center of the patty, they say it helps with the crisp. Makes a great sandwich stuffed into a pita with salad type veggies and your favorite condiment. You can skip the sesame seeds but to me, it really makes the falafel! :) hope you enjoy

    Recipe #364414

    We like to serve this alongside hummus, falafel and pita bread for a light, healthy lunch

    Recipe #419221

    Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!

    Recipe #419171

    This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

    Recipe #348969

    I made Petroushka's Recipe #207860 yesterday and thought -- the food processor is already dirty, so I might as well make something else. After a bit of experimentation, this was the end result. I took it to office drinks today and it got two thumbs up from everyone. I used a tin of baby carrots, but you can make this recipe harder for yourself by cooking 250 grams (8 ounces) of sliced fresh carrots until they are tender, draining them and then following the rest of the recipe. I'm sure you could double or triple this for a crowd. Use yogurt only if you need to reduce the heat.

    Recipe #251513

    Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

    Recipe #348967

    This is for lentil lovers. When I saw the RSC#9 ingredients, I knew I had to come up with a recipe for lentil soup or dahl. This is a bit of both -- a thick-ish lentil soup or a watery dahl. It is very quick and easy to make, and very warming on a wintry day. Use vegetable stock to make it a completely vegetarian dish.------

    Recipe #211542

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