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Morocco, Egypt, Libya, Algeria, Tunisia, Iran, Iraq, Lebanon, Syria, Jordan, Saudi Arabia, Palestine, Kuwait, Qatar, United Arab Emirates, Oman, Yemen, Bahrain, & Turkey

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A Lebanese salad It is also known as Fattoush. It is often made without the lettuce and garlic.

Recipe #234235

This has gotten rave reviews at family picnics in the past. It is a refreshing change from the standard meat-salads used for sandwiches and is relatively easy to make. Pita pockets are the recommended "serving implement" but serve it up however you wish.

Recipe #47427

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

Recipe #311250

This Algerian recipe is served with couscous. Though the recipe calls for chicken you could substitute goat or lamb for the chicken. This is from one of my favorite books, Extending the Table.

Recipe #233994

An Egyptian recipe from "Extending the Table" cookbook. Also known as Shorbet Addis.

Recipe #234000

This moussaka recipe originated from Iraq. Submitted for World Tour 3

Recipe #234020

Otherwise known as "Kafta", this recipe comes from Iraq. Though the recipe calls for ground beef or lamb you can also substitute ground turkey. From "Extending the Table".

Recipe #234048

This is actually listed as a variation on Kafta in "Extending the Table". It is different enough that it warrants a separate listing. Submitted for 'Zaar WT3 NOTE: The cooking time includes 2 hours for meat to marinate.

Recipe #234055

This recipe from "Extending the Table" originated in Iran. I haven't tried it yet but it looks interesting. Submitted for Zaar World Tour 3.

Recipe #234004

No eggs and no mayo ... this won't spoil at your potluck! This is also known as Salatit el Bataata. Posted for Zaar World Tour 3

Recipe #234239

This recipe for Iranian Pilaki is from "Extending the Table". I haven't made it yet but am submitting it for the Zaar World Tour 3. Cook time includes soaking time for dried beans.

Recipe #234017

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