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From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken.

Recipe #190504

I suspect this recipe [on a card] came from an old cookbook my mother had. I don't recall her making it, but it is in her handwriting from about 30 years ago. The combination of apricots & raisins sound great!

Recipe #213090

2 Reviews |  By Mirj

This is a great favorite all over the Middle East. It is the Greek avgolemono. Egg yolks alone or whole eggs are used as a thickening for this very lemony soup.

Recipe #16627

This tea is commonly used in Mid East and Puerto Rico, especially for upset tummies, and it is commonly given to colicky babies. If you like anise try this tea and you will be pleased that it makes a nice light tea.

Recipe #88978

Adapted from the Food Network Kitchens, this is a great chicken burger with exotic Middle Eastern flavors! Try it!

Recipe #186128

A tagine is a Moroccan clay pot used for long slow cooking or braising of succulent stews most often served with couscous. This is an Americanized version of a typical dish that one can easily prepare at home. I love the sweet and spicy contrast found in many dishes from this region and often add a bit of harissa.

Recipe #141373

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 ZWT II Africa/Middle East as taken from "Avon's International Cookbook" Figs grow well in Arabia and are a popular dessert, plain or dressed up like this.

Recipe #173018

2 Reviews |  By Ursie

This is a soup that my Slovak grandmother used to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my mother and aunt. It brings back such fond memories.

Recipe #9788

I love this one during summer when my mum hands me some of her home grown tomatoes.

Recipe #181424

Another variation of Sugar Pie. I found this recipe in DH's grandmother's recipe box and wanted to post it for safekeeping, as the card has seen better days. ZWT 3: U.S. (a variation on Pecan Pie), France, and Canada

Recipe #154028

A refreshing beverage and not only for beer lovers. I know, that this is not a true Mojito, but it is in the style of it. Peppermint leaves have a more intense flavour than other mint varieties and also have some bitter notes. This goes well together with the different malty and bitter flavours of many German beer varieties. If you prefer a non-alcoholic Mojito, look out for a alcohol reduced or non-alcoholic beer. Non-alcoholic beer is getting more and more prominent in Germany.

Recipe #173012

4 Reviews |  By PaulaG

This recipe is from Williams Sonoma Essentials of Healthy Cooking. Soaking the cauliflower in water before baking is important. The moisture creates hot steam that helps the cauliflower to cook to a tender and succulent finish. Serve with lemon wedges. The citrus enhances the flavors in this delightful dish.

Recipe #109538

Not your typical boring rice! Dill, cardamom and jalapeño come together to lend an interesting twist that really pumps up this rice dish from Operakällaren in Stokholm. Packed with flavor, this rice is terrific with poultry or seafood entrees.

Recipe #136599


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