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    You are in: Home / Cookbooks / Zaar World Tour:6-North African-Middle East
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    15 recipes in

    Zaar World Tour:6-North African-Middle East

    Yummy North African/Middle Eastern recipes for the Zaar World Tour 2010.

    Displaying up to 20 pages of results. To see all results, or register.

    Easy to make and delicious on toasted French bread or Morrocan flatbread, sandwiches too! Adapted from Party Line with the Hearty Boys.

    Recipe #190952

    Adapted from the Almond Board of California. Hummus is used through out the Middle East, the Mediterranean, as well as many parts of India. There is no way of knowing where its origin began – though it is presumed to be somewhere in the Middle East. Test and Measure before posting.

    Recipe #292798

    In Tunisia(North Africa), a variety of different marinades, condiments, and relishes are served with prepared foods and sometimes on their own as a salad or meze. This preparation is called hrus which means to crush or grind, and that’s what you do to the ingredients in this condiment used typically as a stuffing for bread, but also as a relish, a meze, and a salad. Adapted from Clifford A. Wright.

    Recipe #422875

    In this region, the tea is always served sweet. Adjust the sweetness to your liking.

    Recipe #171615

    This is a complex and exotic butter and goes great with sweet potatoes, or stirred into a soup(chickpea is good)! Adapted from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

    Recipe #426805

    This is a simple salad with a Middle Eastern feel. It's as easy as it looks! From The Conscious Cook by Chef Tal Ronnen.

    Recipe #419298

    You'll love this exotic departure from the usual fried tomatoes! There is an incredible aroma that fills your kitchen the minute the tomato slices hit the pan! An excellent way to use not quite ripe tomatoes. These are great for breakfast, along with eggs, buttered tortillas, and perhaps Pueblo Style Calabacitas. Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).

    Recipe #404281

    Also known as Italian frying peppers, Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot. Recipe from Binnurs Turkish Cookbook, April 2005. Update: due to reviews I have added to seed the tomatoes and squeeze slightly to remove excess juice.

    Recipe #398565

    Filled with herbs and nuts and grains, this is wonderfully healthy and a pleasure to eat! Africa/Middle East recipe.

    Recipe #172635

    This is a yummy recipe from African recipes. It's basically a fish salad with tartar sauce. You may use any white fish, leftover is fine! If you wish, just make the sauce and pour over fish cakes, veggie fritters, etc.

    Recipe #422877

    A yummy salad that makes a great summer supper! Adapted from Epicurean. Couscous or kuskus is a pasta from the Maghreb of Berber origin. It consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Israeli variant is about twice the diameter and made of hard wheat instead of semolina. The dish is a primary staple throughout much of Algeria, Morocco, Tunisia, and Libya . It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews, and is eaten in many other parts of the world as well.

    Recipe #318373

    Did you know sky watchers have observed meteor showers every August 11th, since A.D. 830? It is thought to originate in the constellation Perseus. Its peak arrives punctually every year so many consider this "The Night of the Shooting Stars". A wonderful night to have a star-gazing party! Here is a super salad to start it off! Adapted from Great Good Food by Julee Rosso.

    Recipe #372563

    This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices. Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt. Enjoy!

    Recipe #423176

    Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

    Recipe #191057

    These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.

    Recipe #411500


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