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    You are in: Home / alAmira's Public Recipes
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    10 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    7 Reviews |  By alAmira

    I learned this while living in Jordan. The family I stayed with introduced me to fried cauliflower, and this was the sauce they used over the top.

    Recipe #84654

    For anyone who desires an authentic taste of the mid east. This recipe was learned by watching a good friend of mine in Jordan when she was grinding her family's monthly supply.

    Recipe #79179

    6 Reviews |  By alAmira

    My friends kept telling me (those in Jordan), that this was too hard, it's much easier to buy. But back in the states, you can't get good flat bread. But I found someone who shared their recipe with me, and it's very similar to what I used to buy.

    Recipe #79033

    This is something I came up with when I couldn't find a tuna chowder that I liked. It's good with or without the cheese.

    Recipe #84970

    This may not be authentic, it may not even be mexican, but when you're in the mood for something hot, quick and filling, it's sure gooooood! The perfect soup for a bachelor or someone who just doesn't have time to stew over a lengthy recipe.

    Recipe #83843

    4 Reviews |  By alAmira

    Strange as it may sound, this cake tastes wonderful. I fell in love with a cake called basbousa while staying in Jordan, and couldn't find semolina anywhere here back home in the states, so I made up my own version using cream of wheat, when I remembered having cooked semolina the same as I did cream of wheat back home. Jordanians don't have cream of wheat. Funny how we miss things only when we don't have them.

    Recipe #72935

    4 Reviews |  By alAmira

    Something I came across while living abroad. Many of the older generation living in the area referred to as the holy land, will use only the homemade version. I don't expect anyone to actually try it, but then again, one never knows. I personally prefer the homemade, as it has a fresher taste than commercially frozen fillo dough's, and the frozen kind can often break if opened too soon, or while warming to room temp, one became rather sticky on me. equipment needed: rolling pin, wooden dowel no less than 24 inches long and 3/4 inch diameter, large cloth, and wax paper.

    Recipe #71214

    1 Reviews |  By alAmira

    Something my great grandma passed to her daughter who passed it to my father and I. Though it is a bit oily, it is so good. The sumak gives it a touch of lemoniness, and the method makes this the absolute most tender chicken I've ever had.

    Recipe #70829

    2 Reviews |  By alAmira

    While living abroad, I learned some wonderful dishes. This is one of them, my friend Widaad taught me. It's usually cooked with a dry yogurt that's formed into hard balls, and needs an all night soaking to soften, but since we can't get those here in the states, I've improvised for the yogurt sauce. It's still good, but if you ever visit Jordan, do try it the traditional way. It's wonderful.

    Recipe #70826

    Just something my husband and I came up with one day while making subs. The Italian dressing was his idea, and surprisingly enough, it added a certain oomph to it.

    Recipe #70825


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