Search

"This recipe was given to me by a dear friend. It is very easy to make and higher in fiber than most cakes."

Ingredients: eggs, honey, rolled oats...

"From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled...."

Ingredients: pitted dates, dried currants...

"This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Siren’s Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is..."

Ingredients: extra virgin olive oil, fresh mint leaves...

"This is a Recipezaar 2005 adoptee. It sounded like an easy vegetarian dinner that my whole family would like. The original stated that this recipe came from "The Vegetarian Gourmet's Easy Low-Fat Favorites"."

Ingredients: cinnamon, couscous, cumin...

"As per recipe request. Time consuming, but really worth it!"

Ingredients: cinnamon, pepper...

"I found this excellent, pareve, hamantash recipe on a forum for Jewish women. This dough is very easy to work with and makes a crisp cookie. The cookies freeze very well."

Ingredients: eggs, oil, orange juice...

"This is a sweetish healthy side dish, or vegan main dish. Perfect for Thanksgiving.
I use a packaged mix of the 3 grains but I suppose you can use what ever grains you like. I am going to try this with brown rice."

Ingredients: cinnamon sticks, cloves...

"As per recipe request. You can leave out the okra if you don't like it."

Ingredients: ground allspice, garlic...

"You can serve falafel as a appetizer with tahinah for dipping or as a sandwich in pita bread with lettuce and tomatoes with tahinah and hot sauce"

Ingredients: pepper, ground cumin...

"This is an extremely simple way to prepare couscous so that it is moist, tender, slightly chewy, and in individual grains rather than clumps. It is from the cookbook, "Arabesque: A Taste of Morocco, Turkey, and Lebanon", by Claudia Roden."

Ingredients: couscous, warm water...

"Published in October 3, 2007 edition of Jerusalem Post"

Ingredients: cinnamon, bulgur wheat...

"From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina..."

Ingredients: dried garbanzo beans, cumin...