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    You are in: Home / Cookbooks / UmmBinat's Pink Recipes
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    UmmBinat's Pink Recipes

    Recipe ideas for the Think Pink Tag Game.
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    Delicious and fancy like. "What does pomegranate molasses taste like?... It has that deep, grown-up flavor similar to espresso that makes food taste more sophisticated. But it's not bitter and that makes it totally different in my eyes than regular molasses, which I haven't managed to love yet even though I tried hard." Modified from a fruit salad recipe found on http://www.dinnersanddreams.net.

    Recipe #462845

    Delicious and pretty healthy for a yogurt smoothie. Use the best ingredients. Amounts are guesstimates, add to your liking. Made up when I was craving crystallized ginger & yogurt.

    Recipe #460422

    ZWT7 Africa. Very popular in Egypt and Sudan. This beverage is said to have been a preferred drink of the pharaohs. In Egypt and Sudan, wedding celebrations are traditionally toasted with a glass of hibiscus tea. In Egypt, karkadé as it is called in Arabic, is used as a means to lower blood pressure if consumed in high amounts. Every busy street, train station, bus depot, has its vendors & the dried flowers may be found in every market. From, www.congocookbook.com.

    Recipe #456615

    ZWT7, Africa. "A wide variety of tropical fruits, both native and non-native, are cultivated in Africa. In Western Africa, the closest thing to a dessert course is the "after-chop" and a popular "after-chop" is fruit salad. In Eastern Africa, Swahili people make a Saladi ya Matunda for dessert (See note at bottom of recipe). One interesting thing about the African fruit salad is the use of the avocado. A perfectly fine fruit salad can be made from just three or four of the ingredients listed below. A fruit salad makes a fine dessert course for an African-style dinner." Modified from, www.congocookbook.com.

    Recipe #455976

    A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos.

    Recipe #452674

    This is a refreshing, tasty & healthy way to begin your day or anytime but it is most healthy consumed on an empty stomach. Watermelon is thought to have originated in southern Africa, where it is found growing wild, resulting in sweet, bland and bitter varieties of which the sweet is to be used here.

    Recipe #450939

    This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it." Modified from a recipe found on http://mypersiankitchen.com

    Recipe #448277

    Delicious with rice dishes, particularly spicier ones of Indian style. But my family likes this with Middle Eastern rice dishes as we don't eat very spicy and DH loves a sauce with rice. You may add a squeeze of pomegranate juice from the husks of the seeded pomegranate depending how you remove seeds or add a little pomegranate molasses instead, found in Middle Eastern shops. A note to self, change it up a bit by adding fresh finely chopped mint when using sweet white onion sometimes. Modified from a recipe by Nigella Lawson on http://www.foodnetwork.com

    Recipe #443953

    Delicious at room temperature or slightly warm. A middle Eastern style recipe modified from a recipe found on http://desertcandy.blogspot.com where it says, "Don't be surprised if you find you can eat a whole head of roast cauliflower yourself, it's surprisingly addictive."

    Recipe #443884

    Wonderful, aromatic and flavourful! The best Muhammar I have made and I have tried a number! Very important to use a cast iron pan or heavy pan and lots of butter to form the crust part properly, this makes it way more flavourful as well. This is very good served with Gulf Arabian fish or shrimp dishes as it is traditional. Modified from a recipe found on http://desertcandy.blogspot.com. A great example this rice goes with is recipe#443922.

    Recipe #443553

    Many Iraqi recipes call for curry powder and this is the way I make it. An example of a recipe I use this in often is recipe#420598. It is best to buy whole spices and grind them yourself. You can see this recipe made here in this cute video on Youtube, http://www.youtube.com/watch?v=WmS_xOd2CBo. Modified from a recipe found on www.recipesbyrachel.com. I think I cut down the cayenne pepper powder even more as we do not like heat. Feel free to do that also. It is still flavourful.

    Recipe #442889

    Perfect for Autumn! This is a colourful, beautiful and delicious salad. Modified from a recipe found on http://www.danispies.com She is, "a Certified Health and Nutrition Counselor, Fitness Trainer and Mom who is passionate about finding simple ways to make real, whole, nutrtious foods a part of an everyday kitchen." NOTE: "Choose squash that are heavy for their size and have dull, not shiny, rinds. The rinds should be firm. Soft rinds may mean a watery, flavorless squash. The heavier they are, the moister and tastier they are." http://www.npr.org

    Recipe #442462

    Delicious, fresh tasting and pretty healthy!! Modified from a recipe found on http://edenkitchen.com

    Recipe #442450

    A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.

    Recipe #436995

    "Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine’s heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can’t get your hands on any decent tomatoes, hang onto the recipe until you can." Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.

    Recipe #435969

    British influence on South African cuisine has brought Apple Crumble to the table. This version is not too sweet so I suggest not cutting much sugar if you make it as I already reduced it from the original recipe found on http://www.shahiya.com.

    Recipe #435535

    A lovely Middle Eastern or Mediterranean flavoured fruit salad I concocted. When used in Greece and Cypres, the orange blossom water water is known as anthonero.

    Recipe #431317

    Derived from the Spanish spelling of the Quechua name, kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of South America, where it was successfully domesticated 3000 to 4000 years ago for human consumption. Raw diet here I come!!!! Found on http://rawgirl2.blogspot.com.

    Recipe #430293

    ZWT6 Britain. Nick Nairn likes using finely cut oats in this crumble topping, but you can also grind rolled oats in the food processor to achieve the same texture. A generous amount of butter mixed into the oats makes the crumble especially light and crisp. Recipe by Nick Nairn on http://www.foodandwine.com.

    Recipe #425427

    ZWT6. Balti cuisine is all the rage in England these days. It is a style of cooking which is thought to have originated in modern day Northern Pakistan. Balti dishes are very rich and flavorful and are famous for their use of highly aromatic spices. Balti Chicken Pasanda is a delicious simple curry with bold and complex flavors. The term "Balti" refers to the actual cooking vessel in which the food is both made and served. It is a rounded cast iron heavy bottom pot, similar to a wok, but with two handles. Recipe modified from Sadhana Ginde on http://www.bellaonline.com. Recipe has been updated as per JustJanS's review. Thanks!

    Recipe #425288

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