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    You are in: Home / Cookbooks / ZWT6, NA*ME
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    6 recipes in

    ZWT6, NA*ME


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    1 Reviews |  By Mami J

    Kebbe(or Kibbeh, this is how my family spells it) is Lebanon's national dish. My family has been using this recipe for many generations, hence the metric measurements. The flavor of this dish is best when you use the freshest ingredients.

    Recipe #321029

    1 Reviews |  By Mami J

    This rub is flavorful and spicy with paprika and red pepper flakes. Adjust the amount of heat to your taste.Other types of firm fish, such as cod, can be used. Created for The Mixing Pot Challenge, ZWT6.

    Recipe #427369

    2 Reviews |  By Mami J

    Taken from a magazine, not sure which, but the entry states: "This refreshing dish marries sweet carrots and orange juice with fresh ginger and crushed red pepper" It also includes creamy avocados which give a nice contrast of textures and colors. Cooking time is marinating time.

    Recipe #360651

    1 Reviews |  By Mami J

    I don't know what the real name for this soup is, it was passed on to me by my mother who learned it from my Lebanese grandfather on my dad's side. It is made with Kafta; we used to purchase it at a Lebanese store, but here is a recipe to make your own: Kafta (Meatball Shish Kabobs) Recipe #238833. For the clarified butter you may use your own, but this how I make it-- Rendered/Clarified Butter (Samneh) Middle East, Palestine Recipe #322377. The soup is rich and fulfilling.

    Recipe #338661

    1 Reviews |  By Mami J

    This is a Lebanese dish. The sauce is creamy and it contrasts very nicely with the lemon rind. Recipe by Paula Rodriguez,

    Recipe #423317

    These skewers are healthy and low-fat, but full of flavor. ***NOTE*** For the sauce, the main ingredient is jocoque, but Zaar wont recognize it, so I had to put cultured buttermilk instead. Jocoque is a thin, yogurt-like cultured milk product, similar in taste to cultured buttermilk. It is a Mexican product with Lebanese origins, with hardly any variations between the one used in Lebanon. Cultured buttermilk may be used in it's place, but only use 1/4 cup and increase the yogurt to 1/2 cup. In the US it can be found in the Mexican dairy section in supermarkets. Recipe found and slightly modified from a magazine. Posted for ZWT6, NA*ME region.

    Recipe #426836


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