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    You are in: Home / Cookbooks / N.A.M.E. Tag Cookbook
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    218 recipes in

    N.A.M.E. Tag Cookbook

    North African Middle Eastern recipes!
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    Hawaij is the name of the Yemeni spice mix which is used in a lot of popular dishes. It is especially essential to meat dishes of any kind and broths. You can buy it in the market in Yemen and you might find it in Arab markets in international cities. One advantage to making it fresh is that it is so much more potent. You can also change the ratio of the spices a little if you prefer. This recipe is a little different from the one posted on here already.

    Recipe #513600

    A delicious drink from a Yemen website.

    Recipe #513586

    This recipe is inspired by the Yamani brand banana milk found in Yemen, but it is a homemade version, so it is even healtheir and more tasty. This is a great snack for kids and a healthy alternative to chocolatee milk. You can add as much sugar as you like or leave it out completely if you like.

    Recipe #513585

    Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches.Don't skip the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Good drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. From ohsheglows, inspired by Whole Foods.

    Recipe #511196

    Homemade Pomegranate Molasses is a versatile little gem to have on hand in your fridge and makes a great gift. If you can't find fresh pomegranates, you can use pure pomegranate juice. Have you ever made your own fresh pomegranate juice? It is super simple. You basically just put the seeds in your food processor and then press the pulp through a fine sieve. The seeds can be easily removed from the fruit in a bowl of water. The seeds will sink to the bottom and all of the white bits will float to the top, making it easy for you to scoop out. The water also helps prevent your hands and counters from being stained by the beautiful ruby red colour of the pomegranate fruit. Once you have pomegranate juice, combine it with pure maple syrup and orange juice in a sauce pan. Simmer until it is reduced to about 3 cups. From

    Recipe #510926

    My friend made me some sunflower seed milk and it was delicious. She used apple juice instead of water. You could substitute some or all apple juice if you like, leaving out or reducing the maple syrup or honey. You do need to soak the sunflower seeds at least 8 hours.

    Recipe #510908

    Seasoning mixtures of this kind(Baharat Karisimi) are common in kitchens throughout Turkey. Use this spice mix for lamb, rice, in flatbreads, etc. From Saveur magazine.

    Recipe #508868

    This is a super-special coffee that owes its lingering flavor to an unexpected source, says creator Fred Thompson. "Cardamom is a spice that creeps into taste memory without being immediately recognized," says Thompson, author of the cookbook, Hot Chocolate. I use almond milk for it's flavor and because I try not to use dairy.

    Recipe #508830

    This salad might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do. Use really ripe tomatoes when you make it. You will enjoy its freshness, but try not to make more than will be eaten with your meal. This is best fresh. A simple and refreshing salad from the kitchen of One Perfect Bite.

    Recipe #508795

    These fries are definitely best eaten right out of the oven. As happens with many baked eggplant dishes, when the fries have a chance to cool fully, they can get a little limp and not nearly as delicious. Sprinkle flaky salt on them the moment they come out of the oven. You can also double the recipe for Lemon Tahini Sauce and spread it on sandwiches, fold a little into omelettes, or spoon it atop warm grain bowls. Store the sauce, covered, in the refrigerator and just thin it out with additional water if it settles or thickens. From the Kitchn.

    Recipe #508373

    Za’atar (ZAHT-ar) is a class of herbs, and includes members of the thyme, oregano, and savory families. Za’atar is also a Middle Eastern herb blend, containing one or more of the za’atar herbs. As with many centuries-old dishes, za’atar blend has many regional and familial variations. Here is a basic za'atar recipe from Alton Brown. Okay, I tweeked it, like I most always do, adding in the necessary(to me) dried oregano. Enjoy sprinkled on top of flatbread, over grilled vegetables, or used in dips like hummus, baba ghanoush, or tzatziki. You can also add a few generous teaspoons to make a Middle Eastern version of pasta salad.

    Recipe #508372

    Smoky spicy flavored chipotles, mixed with some peanut butter and roasted red peppers, makes this hummus come out super creamy and is jam packed with flavor. The cilantro cools it down a bit and adds some pretty flecks of green, totally perfect for serving at your next gathering with loads of veggies and crackers. Adapted from the Vegan Cookbook Aficionado.

    Recipe #507770

    You don’t even need tea leaves to make iced tea. All you need, really, is cold water, fresh, aromatic herbal plants, some spices to jazz things up, and sweetener, if desired. From The Armenian Kitchen.

    Recipe #507314

    A simple and refreshing fruit salad from Armenia. From The Armenian Kitchen.

    Recipe #507312

    Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picnics. From Food and Wine magazine.

    Recipe #506884

    The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate syrup, but there are endless variations. The bright-flavored take here is adapted from a recipe by Anissa Helou's Syrian chef-friend Mohammed Antabli. Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give it a chunky texture, while onions and red bell peppers make it tangy-sweet. Recipe from Food and Wine magazine.

    Recipe #506882

    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

    Standard Libyan cuisine consists of soups, seafood, pasta, and fruit. A particular favorite is what we would associate as ketchup or hot sauce is called, harissa. It looks a little like ketchup, but smells really spicy. Once you get a little dab on some bread you can’t stop going back for more. It’s addictive. In North Africa, they put it on everything – fried eggs for breakfast, salad, and fish. The most common means is to put it on fresh flatbread. From Climbing Grier Mountain.

    Recipe #506121

    This is a variation on Indian garam masala, enjoyed in the Seychelles traditional coconut fish curry. The heat is fairly mild, but can be quite hot if you add more chili powder. Great in curries or on fish. The Seychelles are a group of 115 islands, only a few inhabited, in the Indian Ocean that lie off the coast of East Africa, northeast of Madagascar. Recipe adapted from Global Table Adventure.

    Recipe #506021

    Energy-boosting, cardamom-spiced date bites made with almonds, walnuts and pistachios. Eat two of these as a snack or with some juice for breakfast, and you're satisfied, says Elizabeth Falkner, who contributed this recipe to Food & Wine magazine.

    Recipe #505753

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