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    You are in: Home / Cookbooks / UmmBinat's Recipes That Need Love
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    11 recipes in

    UmmBinat's Recipes That Need Love

    My recipes that I would like reviews on which fit into Boomette's Bargain Basement Tag Game.

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    Delicious and worthy of company. Modified from Eggplant With Tahini/Labneh Sauce, http://www.greenprophet.com

    Recipe #477503

    Tweaked over time to be healthier and tastier. You must use a high power blender. Amounts are estimated as I rarely measure.

    Recipe #474820

    Very nice little Middle Eastern shortbread cookies. I like to give these as gifts or make them for tea time. I also make them often for my FIL's diwaniya (men's gathering) to enjoy with their Arabic coffee or tea. Recipe from The Complete Middle East Cookbook by Tess Mallos.

    Recipe #471748

    These look nice and are delicious according to all who have tried them including DH who supposedly hates walnuts. I suggest looking at photos on Google if you have never seen these before trying to prepare them. Modified from a recipe on http://greekfood.about.com

    Recipe #447344

    Definatly 5 stars. Perfect for Ramadan after iftar and prayers. I don't not measure the amounts of each ingredient so they are all approximate to be added to personal taste. This is a version of Iraqi Shorba originally found on http://www.geocities.com/umhajar/phood1.html in combination with Recipe #154729.

    Recipe #388925

    So tasty this is for company!! I serve this on a bed of my own Recipe #201454 and a fresh salad. The classic stuffed chicken gets a flavour boost from rice, meat, spices, raisins, almonds and tomato. "I like to add chickpeas to the tomato topping because the chickpea flavour reminds me of the roasted chickpeas that can be bought at street side stands around the Middle East." Adapted from Arabian Delights by Amy Riolo.

    Recipe #384628

    A good and hearty soup that is nice to serve with lemon halves to squeeze onto individual bowls. From The Complete Middle East Cookbook, Gulf States section, by Tess Mallos. This even better the day after.

    Recipe #390445

    This very tasty fish with rice is often served in homes in the Arabian Gulf. Kuwaitis in particular love Zubadi (Silver Pomfret) fish that is local but can be found in the frozen section of many Middle Eastern or Asian shops. (You may have to degut them yourself). While some prefer to eat them with rice alone, others like ourselves, make Recipe #387327 to serve as an accompaniment. This recipe is a combination from three sources which all deserve credit, Sa-mak ma-ga-lee - Fried Fish from From "The Complete United Arab Emirates Cookbook", by Celia Ann Brock- Al Ansari, Mtabag Simach from "Cardamom and Lime: Recipes from the Arabian Gulf", by Sarah Al-Hamad, and http://mimisrecipes.blogspot.com.

    Recipe #405788

    This is not too sweet a cake and would go lovely along side a cup of tea. "When Portuguese soldiers conquered South America from the Aztecs and Inca in the 1500's AD, they brought peaches with them, and people began to grow peaches in South America. In the 1600's, Spanish settlers also brought peaches to Florida, where the Cherokee and Iroquois soon learned to grow them. Cherokee and Iroquois traders sold peach seeds further west, and peach seeds gradually crossed North America to meet up with peach trees planted by Spanish settlers in Arizona and California." Information from, www.historyforkids.org.

    Recipe #391520

    I created this and it is delicious and dairy free! Pasta primavera is an Italian-American dish that consists of pasta and vegetables. A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors ('primavera' meaning the season of spring). Classic pasta primavera is based on a soffritto of garlic, olive oil, and Parmesan cheese, but versions based on a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers. Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.

    Recipe #392258

    ZWT7 Pacific Islands.

    Recipe #370018


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