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    You are in: Home / Cookbooks / NA/ME goes to Saudi Arabia!
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    108 recipes in

    NA/ME goes to Saudi Arabia!

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    Recipe #199149

    1 Reviews |  By Annacia

    Fast and simple. Use the onions on sandwich's, in salads, with grilled meats. Just let your imagination be your guide.

    Recipe #501030

    This is a really easy sauce that can be used as a dip for grilled meat or veggies and sometime people use it as a dressing for a green salad, or you can use it anyway you like. I hope you like it.

    Recipe #137500

    There's this delicious couscous mix I get at the prepared foods section of my favorite gourmet shop, and it inspired to make my own mix with my own couscous. This would make a nice alternative to oatmeal for breakfast, and a nice dessert with Middle Eastern flair. Creamed honey is really the absolute best for this but if you don't have it, don't fret-- just use regular honey of your choice. A beautifully flavorful dish that looks very complicated and elegant but is not at all hard to prepare, would be wonderful for dinner parties or international night.

    Recipe #428140

    Modified slightly from "Arab World Cook Book" by Nahda Salah. Posted for safe keeping and ZWT.

    Recipe #426109

    serve with chicken broast

    Recipe #446114

    Kabsa is the main dish of Saudi Arabia. While the ingredients may be long, this recipe is anything but hard. Each spice used in this recipe is a popular Middle Eastern spice so the combining spices make this dish about as authentic as you can get. Every home has their own style, this is mine and I hope you enjoy.

    Recipe #252557

    So tasty this is for company!! I serve this on a bed of my own Recipe #201454 and a fresh salad. The classic stuffed chicken gets a flavour boost from rice, meat, spices, raisins, almonds and tomato. "I like to add chickpeas to the tomato topping because the chickpea flavour reminds me of the roasted chickpeas that can be bought at street side stands around the Middle East." Adapted from Arabian Delights by Amy Riolo.

    Recipe #384628

    This is adapted from 'The Arab Table' - May S. Bsisu. In the book, it is also subtitled as kabsa, but I wouldn't call it kabsa! This recipe looks daunting, but it really is pretty easy. Use whatever vegetables you have on hand. Feel free to half the recipe as this makes a lot! I did not use as much onions, or as much vegetables as I was running low. I also used normal baharat instead of baharat saudiya, as I didn't have the ingredients for that!

    Recipe #452324

    Saudi lamb dish from

    Recipe #427801

    Try sprouting chickpeas, then making hummus! Lots more nutrition and it tastes good too! Instructions for sprouting are included. Prep time does not include the sprouting. So plan to sprout 2-4 days before making recipe. Recipe for hummus from Meghan Pearson,Culinary Nutrition Expert and posted on Huffpost Living, Canada.

    Recipe #496813

    Delicious with strong black coffee, this is an easy Middle Eastern dessert pastry. This recipe comes from Nestle. If you can't get hold of the Nestle Cream use lightly sweetened mascarpone, cream cheese or ricotta.

    Recipe #289620

    For Welcome to Bahrain Tag Game! "Versions of this recipe are found throughout the Middle East. My mother's version is especially good and really easy to make. You can use this recipe as a base for making all types of middle eastern stews. The basic technique is to fry the meat in spices (this is an important step that many people skip as it seals the flavor of the spices), fry vegetables and onions in a seperate pan. Add water to the meat and then add the vegetables." " In Bahrain we usually use goat meat but that's difficult to find elseware" From

    Recipe #477474

    1 Reviews |  By Nisa

    Whilst I was staying in Yemen I became acquainted with a wonderful Thailandese lady who lived in Saudi. She used to make these treats often for an evening snack, served along some strong cardamom tea...a classic arab treat. If done correctly, the 'donuts' should not absorb too much of the sugar and have a lovely sticky coating on the outside. Best eaten immediately!

    Recipe #309634

    1 Reviews |  By Udita

    Konafah is a middle-eastern dessert dish made of Phyllo dough and Riccota cheese.You have to buy a special dough "Shredded Phillo Dough" (Kataifi) from a Middle Eastern store.This Konafah recipe uses nuts as filling, but there are several other recipes that use other ingredients like ricotta cheese.

    Recipe #342899

    This is a tasty recipe that leaves out the tanini so it is low in fat and also low in sodium if you use Eden Organic Low Sodium Garbanzo Beans

    Recipe #450362

    This is a snack served in middle eastern markets. It is known as the dukkah, the poor man's dinner, and perfect travel food. You can serve this as described or instead of the pitas you can serve with balls of soft cheese, sliced tomatoes, or cucumbers. Keeps well also unrefridgerated.

    Recipe #84436

    This is a spicy Saudi salad that is more like a salsa. It can be served with fish or grilled meats.

    Recipe #335074

    Muhallabieh is typically a Lebanese dessert but is popular all over the Middle East in various forms. The best way I could describe it is that it tastes like chocolate covered turkish delight!!! This is a particularly good but very sweet version :) I sometimes like to use almonds in place of the hazelnuts, I also double the rose water & the cocoa powder. I also like to omit the condensed milk & just use all milk (including milk in place of the water) & then sweeten which means that the tart is no longer sickly sweet! Chilling time not included..

    Recipe #289627

    this is the perfect palette pleaser.... its delicate n just sweet and exotic enough for any and every occasion. i have tried quite a few of these recipes and ended up combining them to my liking and ended up with what i consider the best...the best part is, it doesn't take a lot of time to prepare or bake and the longer it stays, the lovelier it tastes. my advice, bake from the night before...hope u enjoy it! :)

    Recipe #422302

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