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"Posted for ZWT II - Africa/Middle East, as taken from Epicurean.com. This is such an easy cake that even the kids can make it with some adult supervision."

Ingredients: eggs, peanuts, sugar...

"Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found..."

Ingredients: orange blossom water, ice...

"Dawa means "medicine" or "magic potion" in Swahili. In other words, a dawa is said to be so potent that it will cure whatever ails you. The recipe is based on a famous Brazilian drink that was introduced to Kenya. It is now one of the most widely consumed cocktails in Kenya and has spread through out North and South Africa (especially..."

Ingredients: ice cubes, limes, sugar...

"Yoghurt cakes are always so moist. I love the sound of the lemon flavourings in this one. The recipe specifies natural yoghurt, but when I make it I plan to use creamy Greek yoghurt. I'm posting this recipe, which I found in 'The Best of Lebanese and Middle Eastern Cooking' for the 2005 Zaar World Tour."

Ingredients: bicarbonate of soda, cream...

"This recipe gives you fruit to use in recipes, drinks or cut up and eat. The plus is a citrus vinegar to add to salad dressings or marinate meats and fish. This vinegar can be used in cake mixes such as "crazy cake or add a little in a lemon cake, if you wish."

Ingredients: lemons, wax paper, limes...

"A wonderful old English Medieval recipe for rose petal jam or rather rose petal conserve, as this is a soft set jam. Serve this elegant and fragrant jam with scones, pancakes or use it to sandwich sponge cakes together........smells heavenly and tastes magical. Make sure that the rose petals you use are not exposed to traffic pollution or have been..."

Ingredients: rose water, rose petals...

"From "South of the Sahara: Traditional Cooking from the Lands of West Africa" by Elizabeth A. Jackson. It's cold but it tingles! Plan to let it sit at room temperature for at least a day before chilling. Chilling time is not included in the prep time."

Ingredients: cream of tartar, fresh ginger...

"Posted for ZWT II Africa/Middle East to be used when making Jungle Flame Recipe#173867. As taken from bbc.co.uk web site."

Ingredients: lime juice, lime zest, water...

"This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat
these rind and all. Cook time is pickling in refrigerator time."

Ingredients: lemon juice, lemons, salt...

"No other citrus compares to the flavour of limes! These are like preserved lemons, only well spiced! You can use as much hot pepper powder as you like. Serve as a sambal (side dish) with curry, use chopped as a roast chicken seasoning, or add to a Moroccan tagine for extra flavour. Chopped, they are also great in cous-cous. The recipe should yield a..."

Ingredients: coarse salt, coriander seeds...

"This tangy chicken works well with salad or rice and is delicious both cold and hot. You can cook this dish straight away, or if you have time you can keep it in the fridge for up to a day while the flavours work their magic. This recipe is based on one found in an old South African cookbook, which said that tamborine is a local name for a lime tree."

Ingredients: lime wedges, limes...