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472 recipes in

The Ultimate NA*ME cookbook!

Cookbook by

Elmotoo

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A glorious compilation of recipes for use in the NA*ME Forum!

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Moroccan Chicken Stew

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47 Reviews | By Sharon123

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This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Recipe #49815

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Mock Tahini

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6 Reviews | By Cookgirl

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Tahini is either too expensive, unavailable where you live or you don't have the time to make it from scratch... Although I always prefer the real deal, there have been a few times that I've run out of tahini and had to use this emergency substitute.

Recipe #136409

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Doro Wat (Spicy Chicken Stew)

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2 Reviews | By Rita~

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Posted for the African part of the tour 2005. check out niter kebbeh, Recipe #140755 and berbere, Recipe #140767

Recipe #140765

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Rice and Lentil Soup or Stew

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3 Reviews | By Rita~

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This thick, hearty soup is started with the trilogy of onions, celery, and carrots are sautéed before adding the liquid as to bring out there sweetness. Made with a nice meaty ham bone for lots of flavor. A chipotle pepper in adobo sauce for a nice spiciness.

Recipe #118957

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Spiced Chicken & Couscous

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4 Reviews | By justcallmetoni

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Another addition inspired by one of my favorite cookbooks. The couscous in this is so fragant and flavorful, it is well worth making it alone. Together, they make a wonderful midweek meal in just 30 minutes. (Consider it a very quick trip to Morocco.) Not quite a one dish meal, it is just as simple given the couscous requires no actual cooking.

Recipe #191897

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Green Beans and Shrimp - Saudi Arabia

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1 Reviews | By Chabear01

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Posted for ZWT II - Africa/Middle East as taken from "Avons International Cookbook"

Recipe #173308

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Chickpea Cassoulet with Tomatoes and Chard

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12 Reviews | By Mirj

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This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam.

Recipe #13352

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African-Spiced Cauliflower and Carrot Salad

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11 Reviews | By Rita~

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This is a lite and healthy side. In Africa raw vegetables are popular in salads this recipe does call to lightly steam or you can quick blanch them for 4 minutes. Toasting the spices in a skillet brings out their sweet and hot flavors. I made this using 8 cup of carrots and cauliflower combined and just double the dressing. My spices are very fresh and intense so I was able to use less then called for. Adjust to taste and freshness of spices. Th

Recipe #172806

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Toasted Walnut Hummous

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3 Reviews | By Cookgirl

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From www.walnuts.org website.

Recipe #156925

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Shplo

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1 Reviews | By Mirj

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Yes, you read it correctly, this is shplo. No festive Bukharan meal is complete without Shplo. This marvelous rice dish, which generally contains onion, pieces of lamb and/or chicken, carrot slices, and raisins, is one of the most popular Bukharan dishes.

Recipe #28263

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Date and Pecan Cake With a Gooey Topping

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2 Reviews | By lemoncurd

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This is an easy and delicious cake. It has been in my family for years, Its the very 1st cake i baked. I always have chopped dates and nuts in the freezer, so when a recipe calls for either its easy just to whip out.

Recipe #111555

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Perfumed Oranges

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2 Reviews | By Chabear01

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Posted for ZWT II - Africa/Middle East as taken from Bon Appetit's "Tastes of the World" Orange blossom water provides the "perfume" in this simple dessert. Sometimes called orange flower water, this extract is available at most liquor stores and in the liquor section of some supermarkets.

Recipe #172974

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Simple yet Elegant Babylonian Apricot Jewels

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5 Reviews | By Mirj

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Created for RSC #6. Okay, I have a confession to make here. This recipe is not entirely my own original creation. I was discussing the contest over the phone with Sushiman, and being a fairly decent cook himself (okay, an amazing cook), he started coming up with a recipe on his own. With a little tweaking by yours truly, I think we have come up with something wonderful together.... This can be cute little finger food to serve at a party, or part of a dessert plate. As an appetizer, leave out the powdered sugar. If serving as a dessert, bring it on!

Recipe #116455

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Moroccan Blood Orange Sorbet

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1 Reviews | By Chabear01

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Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.

Recipe #174910

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Quick Cumin-Rich Tomatoes

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2 Reviews | By Mme M

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This is a quick, even hastily prepared side dish. It goes well with Mediterranean, Middle Eastern and North African foods, and also amazingly well with curries. It's low cal, and fat-free.

Recipe #198344

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Orange Blossom Almond Pastries

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1 Reviews | By Chabear01

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Posted for ZWT II - Africa/Middle East, from Bon Appetit's "Tastes of the World". Because of the crecent shape, these tender, filled pastries are called "gazelle horns" in Morocco. They have an almond paste center and are lightly scented with orange blossom water, an ingredient often used in Middle Eastern Cooking. Orange Blossom Water can be purchased at most liquor Stores or in the liquor department at most supermarkets. These can be made 1 day ahead.

Recipe #172970

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Arabic Cinnamon Drink (Iner)

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7 Reviews | By lemoncurd

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Keeps the chills away.

Recipe #108473

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Lebanese Inspired Tuna Salad

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3 Reviews | By Mme M

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I made this tuna salad recipe up; it is based on a tabouli recipe. While there is no bulghour in this recipe, you could certainly add it in. (Soak 1 cup bulghour in warm water for 20 minutes. Drain. Squeeze dry. Combine with tuna salad.)

Recipe #196589

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Spicy Chickpeas

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43 Reviews | By Mirj

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These are very addicting.

Recipe #14303

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Gingery Marinated Chickpeas

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9 Reviews | By Sharon123

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This is best when made several days before eaten. Put on top of salad greens, or on mixed with hot rice. You may use canned chick peas for this. I got this from an old notebook which I had written recipes in a long time ago. I suspect it comes from Moosewood cookbook. Prep time does not include cooking of chickpeas.