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    You are in: Home / Cookbooks / ZWT 6 W&C NA-ME
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    66 recipes in

    ZWT 6 W&C NA-ME

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    11 Reviews |  By Rita~

    A great side dish! These ingredients are always on hand. If you want to stretch it add cooked pasta and more dressing and chill.The picture is with yellow bell peppers. I like the red peppers for a nicer contrast of colors.

    Recipe #51787

    10 Reviews |  By Rita~

    Great as a side or a meal in itself.

    Recipe #86590

    4 Reviews |  By Rita~

    This makes a great Lebanese appetizer served with yogurt and pita. Snip the stems of the grape leaves if they are tough. Cover the leaves with a heavy plate that just fits inside the pot and weigh it down with some thing heavy (the leaves should not be free to move around, otherwise they become unwrapped). Look here http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 for step x step photos on how to make.

    Recipe #84566

    4 Reviews |  By Rita~

    (Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

    Recipe #83156

    A fast chicken dinner. Grilled or BBQ'ed chicken breast on top of a warm lentil salad. Gluten-free if a gluten-free chciken stock is used. Instead of chicken can use lamb or fish to serve with the salad

    Recipe #425621

    THere seem to be several different versions of this cake. This one is used by Chef Gerard Yaxley at Qom’s restaurant in Coolum, Queensland.. This recipe will be gluten-free suitable if a gf yogurt is used

    Recipe #379311

    I've been trying to include more beans into our diet recently. This is a great warm salad for fish or chicken. Leftovers are great reheated too. If you dont like chillies-no problem just leave them out (although to add some extra flavour in place of the chillies ,you might like to add some extra lemon juice, salt and pepper). Serves 4. You can use cannelini or any other white bean in place of the chickpeas. Serve with lemon wedges. For gluten-free or cegetarian-check stock is suitable for your diet

    Recipe #299517

    This is a non-wheat recipe similar to tabouleh. The quinoa is substituted for the bulgar. Cooked quinoa is lighter and fluffier than bulgar and personally I think it tastes better. It's lovely as a bed for grilled snapper or lamb. You can vary the ingredients used to your taste preference. Quinoa is gluten-free and can be used wherever tabouleh would be or in place of cous cous. Modern Middle Eastern flavours

    Recipe #232082

    I've recently been introduced to pomegranate juice and adore it in mixed drinks. It's both sweet and tangy and has adds a wonderful colour

    Recipe #269816

    Posted by request. A simple vegan or vegetarian pattie. The lentils do require overnight soaking

    Recipe #258296

    These are a popular Lebanese dish. They are also vegetarian and gluten free. For gluten free ensure the stock used is labeled as GF or homemade. Can be served with natural yogurt if desired. These make a great gluten free lunch- no bread and packed full of protein.

    Recipe #228675

    A Middle Eastern themed dish. Can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. Quinoa is gluten free. Serves 4 as a side dish.

    Recipe #234089

    I got this recipe from the Rachel Ray Show. I make it with Recipe #195552 - a great combination that my family loved - my almost 14 year old daughter actually ate everything on her plate!! ;) Love or hate RR, Don't knock it till you try it.

    Recipe #195545

    6 Reviews |  By Rita~

    Cloves, cinnamon and ginger - the 3 ingredients used is this recipe mixed with Kashmiri green tea and flavoured with cardamom is what helps you relieve headache.

    Recipe #176553

    This is my spin on a quick, easy, healthy version of zucchini soup a friend of ours served at a party. This is a nice, thick soup -- much like a split pea in consistency. Mediterranean flavor.

    Recipe #333381

    4 Reviews |  By Rita~

    I just love this! It's refreshing, warming, zesty, tangy and sweet.

    Recipe #100249

    28 Reviews |  By Rita~

    A very fragrant Indian side dish! I just love the cardamom! Ghee can be bought in any supermaket if you want check out my recipe to make it. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=226770 on step x step pictures to make this.

    Recipe #55617

    A gluten-free Lebanese recipe from Chef Talj, from the Dunyazad Lebanese Restaurant in Victoria.

    Recipe #428535

    From SBS Food Safari a recipe creditted to Fouad Sayed. A typical cold Lebanese salad. A must to use fresh herbs in this salad

    Recipe #428506

    A Middle-Eastern condiment. Dukkah can be used to coat chicken or meat. As a snack or eaten with flat breads, dipped in oil and then into the dukkah. Gluten-free and vegan-packed with protein and low in carbs

    Recipe #428536

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