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    You are in: Home / Cookbooks / Zaar-Tastes from Africa!
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    204 recipes in

    Zaar-Tastes from Africa!

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    Telba is a healthy and refreshingly creamy beverage. Be careful how much you drink, though. Telba is a mild laxative. From whats4eats.

    Recipe #500050

    This is an excellent supper dish from Angola, Africa, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. From wiki recipes.

    Recipe #499688

    Called Mtabel Al-Silek in Lebanon, this is good for using up the ribs of Swiss chard leftover from recipes where only the leaves are used. Can be used in stuffed cabbage, stuffed Swiss chard, with rice, or as a dip. "From the Tables of Lebanon" cookbook.

    Recipe #498591

    Easy with tasty results! "From the Tables of Lebanan" cookbook.

    Recipe #498589

    I had some kale salad from my local Ingles grocery store the other day and wanted to make something similar at home. This is what I came up with. I hope you enjoy it. The key is to chop up the kale real small. Feel free to put what you want in the salad. The dressing is used in Lebanon to use over fish, felafels, rice, etc.

    Recipe #498581

    A yummy recipe From the Tables of Lebanon Cookbook. Sumac has a tart taste similar in flavor to lemon.

    Recipe #496302

    Found on Pinterest. Yum.

    Recipe #494163

    A simple but oh so yummy recipe from the Almond Board of California.

    Recipe #493504

    Full of bright flavor, Chuck Hughes’ salad is a lovely mix of parsley, mint and oregano and is bulked up with tomatoes, cucumber, and chickpeas. Toasted and crumbled pita bread is an inventive way to replace traditional croutons! This is really inexpensive if you use herbs from your garden. From the Cooking Channel.

    Recipe #493441

    This comes from the winner of the top 10 food blogs of 2012 by Saveur, Lottie and Doof, and they got it from the cookbook "Jerusalem" by Yotam Ottolenghi and Sami Tamimi". Lottie and Doof say it's the best thing they made in 2012.

    Recipe #493013

    Recipe adapted from Laura Kelley at Silk Road Gourmet, where she journies through the cuisines, histories and cultures of the more than thirty countries that traded goods along that great lifeline of the ancient world. Posted in Global World Adventure. I have posted the recipe for the Kofta for those who want to make it. The sauce can be served with rice(or almost any grain), noodles, meat dishes, dig in and enjoy the great flavors of Oman! You could also crack a few eggs on top of the sauce and cook for Shakshouka.

    Recipe #493003

    This can be served over ice in the warm weather or hot in the winter. From An Omani Kitchen. Oman is an Arab state in southwest Asia on the southeast coast of the Arabian Peninsula.

    Recipe #492860

    The Omani people are well known for their hospitality and offers of refreshment. To be invited into someone's home will mean coffee (kahwa), a strong, bitter drink flavoured with cardamom, and dates or halwa. Posted for the North African Middle East (NAME) forum. Serving Omani coffee has certain traditions to be observed. Such rituals include that the cup should not be filled to the rim. It is rather served with only one fourth of the cup is filled, Also when the person have taken enough coffee he or she should shake his cup as a sign so that the one who is serving stop pouring more coffee for him.

    Recipe #492861

    Looking for vegetarian recipes from Oman, I came across this one. Cook time is for boiling eggs. Enjoy!

    Recipe #492863

    Roasted and then spiced with a sweet and savory seasoning makes these yummy. :) From Country Living magazine.

    Recipe #480188

    Chef Steven Satterfield divulges his grandmother's recipes for a family specialty, pickled okra. When pickling your own produce, begin by sterilizing a clean 1-quart glass canning jar and lid in a pot of boiling water for 15 minutes. Use tongs to remove the lid and the jar, which should still be hot when filled with the okra. Published in Country Living magazine. I have tweeked just a touch.

    Recipe #480187

    This really adds flavor to hummus, which is already good. Hummus is a staple food in some countries because it contains vitamin B, carbohydrates, and minerals. This recipe makes 2 cups. I usually half the amount just for me. Adapted from The Garden of Vegan cookbook by Tanya Barnard and Sarah Kramer.

    Recipe #468465

    A wonderful creamy mango chutney based honey mustard sauce to compliment sandwiches, wraps, good with fish and rice, and great as a dip with a little kick! Adapted from America's Most Wanted Recipes Cookbook by Ron Douglas. This recipe makes 1 1/2 cups(the original makes 3 cups), but can be easily doubled or even halved.

    Recipe #462535

    I just love watermelon and the drinks that are made from them. This is so yummy. I have added my own little addition 8) . Adapted from Healthy Quick Cook by Martha Stewart.

    Recipe #460346

    Boom chakalaka! Born in the townships(probably Johannesburg) of South Africa(Sub-Saharan Africa), chakalaka is a simple, spicy dish of onions, tomatoes and often beans. It has been a staple for generations of black South Africans, and is a required condiment at South African braais, or barbecues. Chakalaka can be served hot or cold, over mealie pap, with slices of bread, or as a condiment for grilled meats. Adapted from whats4eats.

    Recipe #457217

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