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A friend brought this recipe home from a hunting trip to Italy. He and his group ended up in a farm house somewhere in the middle of nowhere in northern Italy, and the elderly lady threw this together to feed them. Amounts are a guess. Our friend told us "She threw olive oil, lots of parsley, shrimps, anchovis, tomato paste, canned tomatoes, pepperoni and garlic into her skillet, fied it for some minutes and then added cooked spaghetti, mixed everything and served it". I've made it many times now and always did exactly what the Italian lady did - as long as you use lots of parsley and a little less of the other ingredients, you'll never go wrong!

Recipe #463544

This is a famous levantine recipe for a pepper and spice rub. Use it for legumes, eggplant recipes, but also for beef stew. Cooking time and preparation time are a guess.

Recipe #458575

This is a flat, quiche like tart which originates from the region around Verviers in Belgium. It is also common in Aachen (Aix-la-Chapelle), a German city at the border to Belgium. I had it first when I visited a friend in Aachen and we walked over to a small monastery in Belgium. Basically this is kind of pizza base with a topping of rice pudding. Not overly sweet but totally addicting...

Recipe #454401

I found this recipe online when I looked for a recipe that used sour cherries and beef. It uses recipe #458575 #458575. You can make it on stove top or in the crock pot. For the sour cherries, you can either use canned cherries or thawed frozen cherries. In any case reserve the juice.

Recipe #461646

This is my dad's version of moussaka. With zuchini instead of eggplant and without any cheese or cream, just with tomato sauce. You can add parmesan to taste to the sauce, though, or, if you want to be dairy free, some nutritional yeast (that's what I sometimes do). I never measure the amounts, just put together tomatoes, zucchini, potatoes and ground beef, so the amounts are an educated guess. I'm sure this can be done in a crock pot or in the oven, too, but we always make it on stove top.

Recipe #462499

This is the gluten free sponge cake I use to make in place of any "normal" sponge cake.

Recipe #467961

This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.

Recipe #463543

This was my introduction to persian cuisine. My DH's first wife is Iranian, and she taught him Persian cooking. He can make several awesome dishes, but this was the first he made after moving i with me, and it still is one of my favourites. It's easy and quick to make, too. Barberries are available in oriental groceries. They are very tart and balance the sweet raisins perfectly. It's not exactly calorie friendly, but worth every bite. Serve with green salad.

Recipe #473835

I made this up combining several recipes for sweet potato and kale soup and African peanut chicken stew. In place of ras el hanut you can use curry. Try one tablespoon peanut butter, it might be enough if you don't want it too strong.

Recipe #474284

The website which I got this from says this is a popular winter beverage in Egypt. Usually it's made from the starchy bulbs of a plant called orchis mascula. For those who don't get original sahlep powder, this is a recipe with cornstarch as a substitute. Feel free to use the original thing, though :)

Recipe #478633

From a German website about travelling in Egypt. I haven't tried this recipe yet, posted for Visit Egypt / NAME forum May 2012.

Recipe #478631

According to the site I got this from, this rice mostly accompanies duck and is reserved for holidays because of the expensive nuts.

Recipe #478634

Posted for Visit Egypt / NAME forum May 2012. For the fish, use any white sea fish that is not too flaky.

Recipe #478635

The website about travel in Egypt says that this is the trditional way to prepare fish in Alexandria (Egypt). Use any white sea fish that is not flaky. Submitted for Visit Egypt / NAME forum May 2012.

Recipe #478636

From a German website about traveling in Egypt. Submitted for Visit Egypt / NAME forum May 2012

Recipe #478637

Traditional soup of the coptic christians of Egypt. The website where I got this from says that nowadays it is eaten all over Egypt and that there are even restaurants specialised in this soup. The number of servings is a guess because it was not mentioned. Submitted for Visit Egypt / NAME forum May 2012.

Recipe #478641

Egyptian version of Turkish Piyaz. Cooking and preparation time do not include soaking time overnight! Submitted for Visit Egypt / NAME forum May 2012.

Recipe #478655

From a German website about travelling in Egypt. They say that beet root is a popular compound of salads in Egypt and also a popular side dish. Cooking time is chilling time. Submitted for Visit Egypt / NAME forum May 2012

Recipe #478656

From a German website about travelling in Egypt. Submitted for Visit Egypt / N*A*M*E forum May 2012

Recipe #478657

This is the result of a long and tangled thinking process about roasted eggplant...

Recipe #478799

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