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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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    This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

    Recipe #49815

    Adapted from Healthy Women's magazine, this dish has plenty of flavor!

    Recipe #158351

    This is yummy and makes a tasty topping for vanilla ice cream.

    Recipe #42416

    This mocktail can be made with freshly squeezed juice from a pomegranate or by using Pomegranate Juice. To juice the pomegranate, cut it in half (as you would a grapefruit) and juice using a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. One large pomegranate will produce about 1/2 cup of juice. I got this from a pomegranate site.

    Recipe #194202

    Here's a delicious reason to eat this nutrient rich vegetable! Serve this with rice.

    Recipe #60820

    This is so good! I love the flavors and I hope you do too! I got this off the internet (I don't remember where) and tweaked it a bit. Not only is this yummy but only 3 weight watcher points! Enjoy!

    Recipe #88968

    A typical North African dish, made delicious with parsley, mint, basil and lemon! A great side to meat dishes. Adapted from Gourmet magazine(July/2003). Due to some reviews I have updated the recipe, adding more garlic and lemon juice.

    Recipe #232888

    Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

    Recipe #191057

    Beans replace the traditional bulgur in this recipe. Originally black soybeans were used, but you could use any bean you wish!

    Recipe #174362

    This is a lower fat version of the traditional hummus. If you love garlic, this is for you!

    Recipe #53447

    Gleaned off an Arabian website, this is quick, easy and good!

    Recipe #232927

    These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.

    Recipe #411500

    A perfect ending for a Caribbean or West African meal or for a New England harvest supper!

    Recipe #43351

    This is one of the best-known Indonesian dishes and one of the easiest to make. The garnishes give contrasting flavors and textures to the dish. Try it!

    Recipe #44512

    In this region, the tea is always served sweet. Adjust the sweetness to your liking.

    Recipe #171615

    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

    This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas.

    Recipe #196899

    Delicious fried rice lies in the use of cooled, cooked rice. Freshly cooked rice will produce a sticky mess.. This is delish hot or cold. From The Garden of Vegan cookbook.

    Recipe #463326

    Adapted from Cook Now Serve Later Cookbook, this is a good tasting bread! You can substitute apricots, raisins, dates, etc. for the figs for variation. I have also halved this recipe and baked 45 minutes in a mini loaf pan. Enjoy!

    Recipe #145011

    From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks! UPDATE: Due to reviews, I have added some additional spices to this recipe. I hope you enjoy!

    Recipe #131357

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