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    You are in: Home / Cookbooks / NA*ME~tag recipes
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    35 recipes in

    NA*ME~tag recipes

    This recipe book was first compiled for the ZWT 2005,and was available during the ZWT 2006, although my constantly failing interent connection eventually cut me off completely. Being fundamentally technophobic, it has taken me over two years to venture to having this problem resolved. Ridiculous! Anyway, this is my N*A*M*E~tag cookbook!
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    Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour.

    Recipe #141382

    Moroccan-style chicken which can be served on a bed of steamed couscous or rice. The chicken is garnished with paprika and parsley, with a tahini sauce mixed with a blend of herbs on the side. Made from sesame seeds, tahini is an excellent source of both calcium and protein. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card, and has been posted for the 2005 Zaar World Tour. Don't be daunted by the seemingly long list of ingredients: most are herbs and spices! You can vary the proportions of the herbs - parsley, mint and coriander - to suit your taste preferences, as long as you have 3 tablespoons in total. The preparation and cooking times do not include the 30 minutes needed for marinating the chicken.

    Recipe #138262

    A rich lentil soup recipe which I've adapted from an online Jamie Oliver recipe, and posted here in response to a Forum request for a lentil soup recipe without tomatoes. The preparation and cooking times below do not include the one hour required for soaking the lentils.

    Recipe #133568

    A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to accompany grilled meats or pilaf. I have adapted this recipe from one I found in 'The Taste of Greece' and I am posting it for the 2005 Zaar World Tour. When I've made this, I just haven't noted how long it takes to grill the eggplant, so the 10 minutes below is a guesstimate. I have not included the chilling time required in the calculations for preparation and cooking times. This is very much a prepare-ahead salad.

    Recipe #141765

    A deliciously spiced coffee which enhances the coffee drinking experience, and is therefore particularly welcome when you're aiming to reduce the calories in your daily diet. Because it has no milk, it has NO fat and, at 17 calories, it is super-low in calories. Compare that with a creamy cappuccino! Adapted from Australian chef flip shelton's 'green: modern vegetarian recipes', and posted for the post-ZWT Healthy for the Holidays Challenge! When I make this next time, I'm going to try it without the fennel seeds and with a tablespoon of orange juice.

    Recipe #145671

    Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour.

    Recipe #141447

    Australian chef flip shelton suggests spicing up a pot of tea "by adding 1-2 teaspoons of this blend with the tea leaves". The tea can be drunk black or white. From her fabulous book 'green: modern vegetarian recipes'. I have also posted her Spiced Coffee recipe. Both have been posted for the post-ZWT Healthy for the Holidays Challenge. Drunk without milk, this tea is 14 calories and has 0.5g fat. This Spiced Tea and the Spiced Coffee are both great low fat choices!

    Recipe #145678

    There are times when you just want to keep it simple: to use fewer ingredients but still to produce a sensational result. This is a simple but delicious recipe for chicken kebabs. For the best results, the recipe recommends cooking the kebabs over glowing coals but concedes that the kebabs can be cooked on a preheated grill. I found this recipe in 'The Best of Lebanese and Middle Eastern Cooking', and I'm posting it here for the 2005 Zaar World Tour. The preparation and cooking times below do not include the 2 hours suggested minimum time for marinating.

    Recipe #141468

    A delicious Middle-Eastern influenced Australian recipe, one of several recipes featured as low-fat and budget-smart, in the November 2005 issue of the magazine 'Super Food Ideas'.

    Recipe #142119

    A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.

    Recipe #139605

    A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling.

    Recipe #141377

    A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled.

    Recipe #141391

    A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'.

    Recipe #159498

    These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below.

    Recipe #141453

    A delicious Middle Eastern inspired recipe which I have adapted from a recipe in the Australian Women's Weekly's 'SLIM: non-fat eating for life', a title which really sums up so well my understanding of the underlying goals of the Healthy for the Holidays Challenge: finding new recipes and adapting our favourite recipes so that our everyday choices of what we eat are lower in fat. This recipe has plenty of flavour - from the vegetables, the spices, the brandy and the lime juice - but not from ingredients high in fat. The recipe includes baharat. If you cannot buy this, in the Notes below, there are instructions for making a substitute. If you cannot obtain fresh grapevine leaves, they can be bought in bottles in brine. With the grapevine leaves, this is an elegant dinner party meal; without the grapevine leaves, a really easy week night meal, especially if (like me) you have roasted red capsicum as a staple in your fridge! There are major discrepancies in the nutritional information as calculated by Zaar - 464 calories per serve: 31.5g total fat - and as calculated by the AWW in the original recipe - 316 calories per serve: 15.5g total fat. Lamb is a slightly fattier meat than beef, and I'd recommend buying really top quality but I really still cannot see where 26.8g of fat could possibly come from.

    Recipe #146465

    A delicious, sweet, brandy-flavoured Turkish pastry from 'The Best of Lebanese and Middle Eastern Cooking', posted for the 2005 Zaar World Tour. I have not yet made these, so what appear below are my guesstimates of the preparation and cooking times. From the accompanying picture, they look delicious, and I love the sound of them from the ingredients. I'd love to learn how and why they came to be called "Bonnets of the Turks", but my internet search not only failed to provide an answer to that question, but also failed to provide another recipe anything like this one.

    Recipe #141452

    Tender lamb fillets coated with Moroccan spice, panfried and served with a tomato vegetable sauce on a bed of couscous. Adapted from a recipe from the Simply Great Meals Recipe Club website.

    Recipe #125639

    In Turkey, these pastries are generally eaten as a snack. They can be baked or deep-fried. To make Tavuk Borek as a main course, double the quantity of the filling. See the notes below. This recipe is from 'The Best of Lebanese and Middle Eastern Cooking' and has been posted for the 2005 Zaar World Tour. I have not yet made this recipe, but because I don't like raisins, when I make it, (influnced by another Turkish recipe from the same source), I'll be replacing the raisins with ground almonds.

    Recipe #141456

    A Moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. Vary the vegetables to meet your personal taste preferences and the availability of vegetables. Adapted from the Simply Great Recipes Club website. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Recipe #120175, Moroccan Lamb With Tomato & Couscous Recipe #125639 or Moroccan-Style Chicken Recipe #138262, or with any grilled or BBQd meats.

    Recipe #169231

    Spicy, nutty ground beef - or lamb or chicken - on top of a light pastry, served with a dollop of yoghurt dip. Adapted from a recipe from the Simply Great Recipes website.

    Recipe #161692

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