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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!
    « Previous 1 2 3 4 . . . 9 10 11 Next »
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    Qormas are very popular among Afghan people. Onions are fried and meats, fruits, spices or vegetables are added to them. This is a vegetarian version, actually it's vegan! From squidoo.

    Recipe #500680

    If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine).

    Recipe #384494

    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

    Posted for the Zaar World Tour. A yummy salad!

    Recipe #171619

    This combination of dusky dates and tinted marzipan is a North African tradition. Worthy of a special occasion. From Cooking Light(May 2001).

    Recipe #501197

    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East. Test and Measure before posting.

    Recipe #292798

    This recipe is so simple to throw together, requiring less than 30 minutes, 5 ingredients and one spoon (or spatula). Less mess, more time to do what you please! Beyond being easy to make this spread is incredibly versatile.Slather it on my toast in the mornings, serve it alongside carrots and apples, and even eat it right out of the jar. I can only imagine how sensational it would be atop pancakes or inside the little squares of a well-crafted waffle. Adapted from Minimalist Baker.

    Recipe #504487

    You can make this at home, it's easy and heart healthy! It makes a geat base for smoothies and sauces. Nuts are used prolifically in Africa and Asia.

    Recipe #174601

    An easy and delicious snack or dessert, great put on cookie trays! Serving dates stuffed with nuts and bowls of warm milk to visitors is a symbol of hospitality in North African homes. African, and posted for the ZWT.

    Recipe #174555

    Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe.

    Recipe #172635

    I watched Alton make this on The Best Thing I Ever Made. Posting here to make when it turns cooler. :) If you like, you can leave out the cheese to make this vegan.

    Recipe #478806

    These are baked in individual ramekins and eaten from the dish with a spoon. Mmmm good! Adapted from Cooking Light(Jan/2006)

    Recipe #190934

    In Bahrain(and all over the Middle East), apricots are plentiful, and they are dried to preserve them. Here is a recipe using the dried apricots that is yummy as a snack! On occasion a little lemon juice can be added(about a tsp.) but you may want to add a touch more honey if adding the lemon.

    Recipe #500681

    This came from a little booklet called "Anti-Aging Nutrients" put out by Prevention magazine. Delicious and healthy, who could ask for more?

    Recipe #110652

    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 nice and tasty salad from Armenia. From the Art of Armenian and Middle Eastern Cooking.

    Recipe #504077

    This syrup is a traditional feature of Middle Eastern sweets and pastries. It’s essentially a sugar syrup that is used to bathe, soak or sprinkle on various sweets. It’s scented with orange blossom water, rose water or both. These distilled essences are widely available in the Middle East, and they are increasingly available in the West. This recipe is from Qatar, which is bordered by Saudi Arabia. The syrup is very easy to make, and the proportions vary depending on desired thickness. Water and sugar are boiled with a little lemon juice to prevent it from crystallizing. The orange blossom water or rose water is stirred in at the end of cooking. Any sooner can weaken their aroma. When the syrup is used for making pastries, it must be added when the pastries are already baked, fried or cooked. Cold syrup is added to hot pastries. It’s either poured onto the pastry or the pastry is dipped for a moment, then lifted out. Recipe from Arabic Zeal.

    Recipe #501895

    Although the dish tastes great with the addition of dry white wine as the original recipe calls for, you can use marsala cooking wine instead but add a little more lemon juice to compensate for the sweetness of marsala and the mushrooms tastes great, too! Adapted from “Casual Cooking” by Michael Chiarello and found posted in Azerbaijan cooking site. I'm liking Azerbaijan more all the time.

    Recipe #501202

    A delectable Persian appetizer made of green olives, walnuts, and pomegranate arils. If pomegranate is not available where you are, or if it is out of season, do not fear, a great substitution is dried cranberries. You can play with the amount of ingredients and adjust them to your liking. Try this medley with wedges of lavash flatbread, or scooped onto crackers or as is. From AZ Cookbook.

    Recipe #501203

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