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    You are in: Home / Cookbooks / The Ultimate NA*ME cookbook!
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    472 recipes in

    The Ultimate NA*ME cookbook!

    A glorious compilation of recipes for use in the NA*ME Forum!
    « Previous 1 2 3 4 5 . . . 18 19 20 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A wonderfully refreshing drink popular throughout the Middle East. This particular version of it is from Iran, and is from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. It is impossible to provide "accurate" freezing times for this recipe, as it's really up to you - and also of course to the efficiency of your fridge - just how many times you repeat step 4. When I've made this, I've repeated this step three times, so that's what I've calculated into the "cooking time". For this recipe "cooking time" = freezing time. This is, therefore, obviously a prepare-ahead drink/dessert, and one which is ideally made when you are in the kitchen preparing other dishes. I'm posting it for the 2005 Zaar World Tour. Orange-blossom water can be purchased from Middle Eastern grocery stores. I'd recommend making this Sharbat with fresh oranges and lemons, and with natural spring water or filtered water. And to use more or less sugar, to satisfy your taste preferences.

    Recipe #141384

    Good source recipe for calcium. This recipe can be serviced with potatoes or rice.

    Recipe #164646

    Try serving thisalongside your favourite tagine or spicy vegetable soups with pita to dip.

    Recipe #358707

    4 Reviews |  By tabbakh

    this recipe is real easy. My mother in law came to visit once from jordan and ever since my husband refuses to eat toast. but hey! i usually do the dough at night and bake it in the morning. but you dont need to leave it so much. just make sure the oven is real hot and dont open it too much.

    Recipe #209486

    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

    Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish.

    Recipe #61667

    2 Reviews |  By Weewah

    This is that magical white garlic sauce served all over the Middle East in one form or another. Thousands of my felow ex-expats know it as it comes with wonderful Saudi broasted chicken (like Al-Baik). In some countries this sauce is almost mayonaissey, and in others it is a more flow-ey sauce. I like the stiff version, but it is more time consuming as it's harder to blend.

    Recipe #432080

    This Libyan dish has been posted in response to a Round the World game. Looks tasty and a candidate for the crockpot as well. This could readily be made vegetarian by substituting dried bean curd or tempeh for the meat.

    Recipe #50394

    This Italian and Libyan- influenced dish is great to serve in the summer months.

    Recipe #317633

    This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish.

    Recipe #352799

    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 popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times do not include the 30 minutes for the dough to rest.

    Recipe #141451

    1 Reviews |  By Nasseh

    This is a simple Libyan stew, full of flavor.

    Recipe #315400

    Safra is a traditional cake from Libya. It is rich & aromatic with the flavours of cloves, cinnaomn & dates. To finish this delicious cake you drench it in syrup & leave it to soak for around 6 hours... then you can enjoy! Time to make doesn't include the syrup soaking time! Safra is eaten throughout the year but is very commonly eaten during Ramadan in Libya.

    Recipe #290289

    1 Reviews |  By Mme M

    Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.

    Recipe #195472

    1 Reviews |  By Sue Lau

    This is a spicy version of za'atar from Northern Africa. It is great for sprinkling over tagines, vegetables, and pita sandwiches. It looks a bit different from the za'atar that I usually use (Middle Eastern and Mediterranean types), which is heavier with thyme. From the Flavors of Africa Cookbook, by Dave DeWitt (Chile pepper aficionado extraordinaire). Posted for ZWT4.

    Recipe #305283

    6 Reviews |  By Rita~

    I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like.

    Recipe #190489

    A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour.

    Recipe #138156

    This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil.

    Recipe #352805

    This is a popular appetizer served in Libya! Can't remember where I got the recipe!

    Recipe #63358

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