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    You are in: Home / Cookbooks / NOV TOTM Baskets
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    15 recipes in

    NOV TOTM Baskets


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    Shoarma is so popular in Holland that you might forget it is from the Middle East! When we lived abroad I really missed it and tried to copy the spice mix that you can buy here in the shops. There are many makes and blends in the shops, they all taste different, now try the homemade mix! Note that there is no salt in the mix so do not forget to add with cooking, or if you give this as a gift to mention it. After you have tried this you can always make some changes to suit your own taste.

    Recipe #44858

    This spice blend is used extensively in Moroccan cooking.Use the freshest spices you can find. Recipe found on the net.

    Recipe #141053

    For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.

    Recipe #79179

    8 Reviews |  By Rita~

    The fragrance of this is heavenly. It 's a Middle Eastern mix. It 's very flexible some put paprika and cumin some keep it simple just peppercorns, cinnamon & nutmeg. I came up with this recipe because I was making Jewelies Grilled Pineapple and Banana With Honey #94074. This is used in puddings, pies, cakes and biscuits.

    Recipe #94921

    Arabic 7 spice (bokharat) is mixture of spices you can buy ready at any Middle Eastern grocery. If you don't have one where you live, you can make using the following.

    Recipe #194721

    This is a very tasty yemenite hot sauce recipe which comes from Joan Nathan. It is a great condiment with real heat and flavour. It can be used in spreads, salad dressings, soups, marinades. You name it. Enjoy!

    Recipe #57689

    An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!

    Recipe #78932

    5 Reviews |  By Mirj

    A very Middle Eastern spice mix, I use it in almost everything that has even a hint of the Mediterranean. Sprinkle this over a plate of hummous, dip some pita in olive oil and za'atar, have some lemonade with mint and you're in paradise.

    Recipe #16621

    Moroccan and Tunesian flavors in this rub. Use on poultry, lamb, beef or pork, two to three hours at room temperature before grilling is the normal way of using this paste. It has strong spicy flavors and I prefer to use it mixed with yogurt or buttermilk, for marinating or basting. If you have roasted garlic paste use that instead of the garlic cloves, use 1 tablespoon. The original recipe used three tablespoons of salt, too salty for our tastes but feel free to add more salt or even reduce it to less. This will keep in the fridge for up to six months.

    Recipe #127088

    From Cooking Light May 2006. The name loosely translates into "top of the shop". Some versions of this Morrocan spice blend may contain up to 50 spices. This combination can be varied as you prefer.

    Recipe #169161

    I discovered this recipe on the "World Hearth Circle of International Cooking." I thought it might come in handy during the second round of ZWT III.

    Recipe #232830

    An aromatic Persian spice blend which is good added to stews and pulses. This recipe is from " A Taste of Persia" by Najmieh Batmanglij. The author suggests adding the rose petals to the ground spices. After trying both ways, I prefer to whizz them in the spice grinder for a minute or two.

    Recipe #253004

    1 Reviews |  By Micmac

    Harissa is a common ingredient in North African recipes. Didn't see a recipe for it here so I'm sharing one I found somewhere.

    Recipe #83584

    An aromatic mixture from North Africa, also found in Turkey and Jordan. The recipe is from Jill Norman's "The Complete Book of Spices". It is sprinkled on meatballs or vegetables, and can also be mixed to a paste with olive oil and spread on bread before baking.

    Recipe #35102


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