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    Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you can try it because it tastes awesome! Minty, lemony and absolutely refreshing. Good for picnics. Refrigeration time is not included in prep time. From today's Sunday NY Times.

    Recipe #194136

    Recipe of the week in "The Week" magazine (heehee). Originally from the NY Times. Easy to make (e.g., some of the hard-to-cut vegetables are processed in a blender or food processor, and don't be put off by the no. of ingredients; they are mostly dried spices) and also ideal as a leftover served atop a thick piece of sourdough toast as per Nigella Lawson. Update - I made this the other night, and it was very tasty with lite coconut milk. I plan to make this again soon:D

    Recipe #167611

    Posted for Zaar World Tour 2005. Oranges and bananas are a great combo, and I like the idea of adding some sweet red wine to a fruit salad! From The Jewish Vegetarian Year Cookbook. Have not tried this recipe yet.

    Recipe #134914

    All the fresh herbs make this cold soup marvelously refreshing. Key ingredient is raisins. Absolutely perfect if you have an herb garden; otherwise, for those of us who don't, a little expensive to prepare (unless you have use for all those extra fresh herbs) but great on the tastebuds and wonderfully aromatic nevertheless. Substitute dried for fresh if fresh herbs unavailable. I prepared this for a 3-day July 4th weekend. Cut out of an article in the NY Times, adapted from Najmieh Batmanglij, a Thai chef living in the U.S., but she described this as a Persian soup. Cooking time is chilling time.

    Recipe #128684

    Posted for Zaar World Tour 2005. No tomatoes in here, but full of traditional salsa taste. Can be served as a side dish or salsa dip with pita toasts. From The Jewish Vegetarian Year Cookbook. I have not tried this recipe yet.

    Recipe #134916

    An Israeli dish served at Ori Apple, a hummus restaurant on St. Marks Place in Lower Manhattan. An "eat anytime" dish. From an article in the Wednesday food section of the New York Times.

    Recipe #179597

    Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

    Recipe #135077

    Posted for Zaar World Tour 2005. Allegedly a "favorite company dish" and based on the way this tasted I would agree! The olive and dill combination with a hint of garlic was key. It's also not overly laden with mayonnaise (you might want to add more, if desired), but the original recipe calls for 1/4 cup soy mayonnaise. I used a light mayonnaise. If you are put off by the taste of raw onion, either use less or soak chopped onion in water for an hour or so. From The Jewish Vegetarian Year Cookbook.

    Recipe #134915

    Green beans and tomatoes are a terrific combination which I found out when my BF and I ordered this dish at a middle eastern restaurant a few years ago. It can be found in Italian cuisine as well but I prefer the middle eastern (Lebanese) variety. This is a meatless version which I adapted from a recipe off the internet and like to serve over rice or couscous, making a light meal or more substantial side dish. The idea is to cook until the beans are in between soft and crisp so they have a nice consistency that goes well with the tomatoes. If you have no problem with inauthenticity, sprinkle with parmesan cheese too and you'll get the best of both worlds.

    Recipe #114217

    Try feeding your family some foul mud tonight! The name may be off-putting, but the taste is not. Foul Mudammas is a middle eastern recipe based on a dish available at Alfanoose, a gem of a restaurant in the financial district in Manhattan, where you'll find all the suits from Wall Street lined up for their weekday fix. This dish may or may not be authentic, but the guy who runs this place (and his wife who developed this recipe) are definitely Arabic. Serve as side dish or for lunch in a pita bread. I recommend using the roasted garlic - instructions for how to roast garlic can be found elsewhere on Recipezaar. Using raw garlic will give it more of a bite but won't make it as aromatic. Letting this soak overnight improves the flavor but that's optional.

    Recipe #133315


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