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    You are in: Home / Cookbooks / N*A*M*E* Game
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    30 recipes in

    N*A*M*E* Game

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    From the blog “Sprouts in the Hood” and influenced by Najmieh Batmanglij's recipes, this salad is unusual, delicious and works as a main dish for 2 or as a salad course for 4. I roasted my sweet potato and used spring onions in place of the garlic stems. I also skipped the red pepper flakes and saffron, though I'm sure each would be a fine addition.

    Recipe #457718

    From Colette Rossant, a really remarkable sauce for kofta that really can be used on all sorts of dishes--grilled lamb brochette, grilled or roasted vegetables, etc. And it's very easy to make. Substitute vegetable stock for the chicken stock and you have the makings of a lovely vegetarian meal. Most of the time is soaking time--though you can find dried Turkish apricots which are quite soft and require little or no soaking.

    Recipe #452891

    From Colette Rossant's charming memoir of growing up in Egypt and France, "Apricots on the Nile." She writes that the soft portion of this rice is served in one dish and the crispy bottom pieces in another. Both parts are delicious.

    Recipe #452889

    These rolls are traditional in French Tunisia. You can make this by hand but a stand mixer will do a fine and much easier job. Much of the prep time is rising time.

    Recipe #452887

    From Gourmet, 1991. A very good soup made unique with the drizzle oif spiced oil. Gourmet suggested serving with pappadams; a good baguette is just fine too.

    Recipe #447728

    Recipe adapted from Avec Eric by Eric Ripert. Very easy, very delicious. There are great za'atar recipes posted on the site.

    Recipe #447725

    This is an excellent green bean and lamb stew, a very herby and tasty concoction from chef Mohammad Homayon Karimy,of the Lebanese Taverna.

    Recipe #293236

    A little of this over cut-up fresh fruit which is then chilled -- heaven! You can vary the spices, adding such things as star anise or cardamom pods, cloves, allspice berries. If you have access to unsprayed rose petals, make your own rose water--there are recipes on Zaar--and save a ton of money. Note: cooking time is really cooling time.

    Recipe #316405

    From "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.

    Recipe #266733

    This very simple, very delicious dish comes from a charming cookbook/travel book called "The Ethnic Paris Cookbook" by Charlotte Puckette and Olivia Kiang-Snaije.

    Recipe #266963

    From the Cherry Institute. You can substitute almonds for the pine nuts or leave the nuts out. Use water or vegetable broth for a meatless dish. A very nice take on the North African classic--and quite simple.

    Recipe #234126

    A lovely traditional Turkish sweet. If you start with hazelnuts that have been skinned, there's very little effort involved. The one hour prep time includes about forty minutes where all you do is stir the nuts at ten minute intervals.

    Recipe #232883

    This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe.

    Recipe #188872

    This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.

    Recipe #187196

    This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.

    Recipe #78824

    Shirl J said "I have leftover rice and chicken--what to do?" I remembered this Mollie Katzen recipe. I hadn't made it in a long time, but I made it again, and, with apologies to Ms. Katzen, added chicken. A really nice luncheon or supper dish.

    Recipe #110070

    As a child in Egypt, Colette Rossant lived with her extended family in a large house with a full-time kitchen staff. On the first Thursday of every month, her Grandmaman would entertain her many friends, and though Ahmed, the Sudanese chef, always whipped up a number of specialties, Grandmaman herself made the sambusaks—flaky, golden-brown savory pastries filled with fresh farmer's cheese or feta, parmigiano-reggiano, and parsley. If she was feeling magnanimous, Grandmaman would let Colette knead the warm dough. These salty savories would be served first along with tall glasses of iced tea or lemonade at the four o'clock ladies' card party, then reappear later as part of the dinner mazza. For centuries, these pastries—sambusak is Arabic slang for ''turnover''—have been popular snacks in Lebanon, Syria, and Egypt. From Saveur, 1996.

    Recipe #137689

    A kind of Turkish ratatouille. You can increase or decrease the heat as you choose. Almost a meal in itself, with bread and salad, or a great accompaniment to something grilled. The eggplant skin is generally left on, but if you prefer, peel it. Cooking time does not include defrosting (if you have to use frozen okra).

    Recipe #118144

    The spices make this version of the Lebanese salad special--and it's important to use good olive oil and lots of fresh lemon juice. Prep time does not include overnight soaking of the bulgur and herb mixture.

    Recipe #135053

    A lovely roasted fish from Morocco, originally appeared in Saveur in 1999. Cook time includes thirty minutes marinating time.

    Recipe #137685

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