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    7 Recipes

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    This is another Arabic dish I learned while living in Syria. This dish is a lot of work but well worth it.To make it correctly, the zuchini must be very small, under 6" long. Hollowing them out perfectly takes years of practice but you can still use zuchinis that you have poked holes through. Try to hollow them out as much as possible so the walls feel thin. You may be able to find a special tool for this purpose at an Arabic store or you can use a thin metal potato peeler with a sharp point on one end. After washing, cut off the stem and insert the tip of the peeler into the middle of the zuchini and turn it, pushing down into the zuchini at the same time. You want to try to remove as much of the white part as possible. Core the zuchinis first, before starting anything else in the recipe. I have seen other recipes saying to use an apple corer to hollow them, but I have never done this myself. The rice should be soaked in hot water for 2 hours before cooking and thoroughly washed so its water is clear, not cloudy. This reduces its cooking time. Do not substitute margarine for the butter. It is mostly water and will evaporate and burn before browning the vermicelli.

    Recipe #464685

    Pronounced "shack-ree-ay", this is a yogurt-based dish that can be made with beef, lamb, or chicken. If you decide to make with beef as I usually do, the meat must be boiled separately in beef stock for a minimum of 3 hours to make it melt-in-your-mouth tender for the best results. This dish is best paired with arabic-style rice and if preferred, a salad. I have tried this recipe with American and Greek style yogurts but they do give the best results. The American yogurt is not sour enough and forms little balls that separate out of the liquid and the Greek yogurt is often too thick and is not the right consistency. Arabic yogurt can be found in most Arabic or Halal grocery stores. Also, if making the rice, I usually use Ghee but if you cannot find it, butter is a good substitute. Margarine is not as it contains too much water and evaporates without doing its job, browning the vermicelli. Also, some find it easy to pre-blend the corn starch into the milk before adding it to the yogurt. Doing this will not harm the recipe. I have always used a non-stick pan. If you do not have one, be sure it does not stick to the bottom or burn by stirring quickly and consistantly and use a lower temperature. Be sure to soak the rice for at least 2 hours and wash it until its water is no longer cloudy before cooking.

    Recipe #464441

    Amounts of ingredients will vary based on the number of peppers you want. If making closer to 10 peppers, use 2 8-oz bags of mozzarella cheese and 2 jars of pasta sauce.

    Recipe #434285

    This marinade should be a little sour followed by a slow burn in your mouth. It goes perfect with Tilapia and Ahi Tuna. Due to the amount of Oregano in the recipe, it should look slightly "chunky" or "thick". Marinade fish for a minimum of four hours if possible. Taste for spiciness before adding to fish and make sure all of the fish is completely covered before placing in the fridge.This recipe has never been grill-tested--I've always baked it. Any leftover cooked marinade can be used as a sauce as well. The amount produced with the following measurements will cover 2 medium-sized pieces of fish. Cooking time depends on size of fish.

    Recipe #421304

    My boyfriend loves spicy stuff so I found stuff in my cupboards and made this marinade. I've only used it once on Salmon, but he said it was the best salmon he ever ate and didn't even need lemon juice on it. Coming from the guy who douses his fish like he's putting out a fire, that meant a lot to me. I only marinated the fish for 3 hours but anywhere from 45 minutes to overnight should also be good. Make sure to flip it over at least once so both sides of the fish get a good soak! This is good for anywhere from 1/2-1lb of fish. Suggestions: Salmon, Ahi Tuna, Tilapia and Mahi-Mahi.

    Recipe #419112

    This dish is similar to Bazella, with its tomato-based broth. In this dish, the main ingredients are fasoulia, a type of lima bean and meat. Cubes of lamb may be substituted for the beef. I learned how to prepare this dish while I was living in Syria for a year, studying abroad. Please note: if you use dry lima beans, they must soak in water overnight. The shells may come off of them when you begin to cook them, but this is normal.

    Recipe #409559

    After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared.

    Recipe #409391

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