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"I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I..."

Ingredients: chopped tomatoes, brown lentils...

"A classic Middle Eastern, Greek and Turkish dessert, adapted from a recipe in the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking' and posted for the 2005 Zaar World. This recipe uses ghee in the preparation of the pastry. When making this recipe, I've used Rita L's How To Prepare Ghee How to Prepare Ghee...."

Ingredients: cinnamon, orange blossom water...

"A popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times..."

Ingredients: dates, rose water...