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    1,250 Recipes

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    From Gaziantep is in the Southeast Anatolia region of Turkey.

    Recipe #508778

    Included in our CSA box notes via Paleo Cupboard September 2013

    Recipe #507672

    From the March 2013 issue of Sunset Magazine. Try other varieties of kale, cheese, nuts and apples for a different spin. Note: you will also need 1/4 teaspoon of ichimi togarashi (or substitute--see below) for the recipe but the site does not recognize this ingredient.

    Recipe #506837

    From the cookbook 'Syrian Cookery' published in 1962.

    Recipe #506812

    Stolen. There you go. Middle Eastern flavors! If you don't feel like making the almond syrup it can be replaced. For the almond syrup sub about 1/4 teaspoon almond extract (<<<----guess, to taste) and sweetener of choice: honey, agave, raw sugar, etc.

    Recipe #506517

    A recipe I put together last night for dinner. I was running late prepping dinner but I knew I wanted something Middle Eastern/Persian meatballs were served with Persian-style plain basmati rice ('kateh'), pan grilled zucchini and broccoli, and cantaloupe and watermelon slices with orange blossom water sprinkle for dessert.

    Recipe #505786

    Radish and Orange Salad from Morocco. Printed in the cookbook 'From the Lands of Figs and Olives.' Try a variety of heirloom radishes of different colors. Vegan friendly.

    Recipe #505517

    Printed in the cookbook 'From the Land of Figs and Olives'. I also introduced a little bit of US Pacific Northwest to this recipe with the use of a very small amount of Salish smoked salt however the smoked salt is optional. Also, I dry roasted cumin seeds in a cast iron skillet and ground the seeds to a fine powder. A typical Moroccan street vendor food. Super easy!

    Recipe #505499

    Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.

    Recipe #505443

    Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.

    Recipe #505077

    Adapted from a recipe in the cookbook 'Flavors of Belize'. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize's melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the site does not recognize the ingredient 'recado rojo'. You will need a half teaspoon of it for this recipe.

    Recipe #504484

    Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.

    Recipe #504468

    Adapted from several online recipes: namely 'Flavors of Belize' cookbook and Vegan friendly. For the record: I used half unbleached cane sugar and half demerara. If at all possible, please use *freshly* grated nutmeg. My Belizean friend described these buns "like English scones."

    Recipe #504405

    From the cookbook 'Flavors of Belize'. This is spicy good! Note: the salsa/sauce is on the liquid-y side.

    Recipe #504368

    Moosewood restaurant and adapted just a little. Try the sauce with other vegetables: broccoli, zucchini, asparagus, romanesco, beets, etc. EASY! The sauce was really good spooned over some leftover brown rice, too.

    Recipe #504240

    Another recipe my niece Next Jeneration shared with me. Fact: she stole the recipe ;). Amounts of ingredients are estimated-servings are estimated. I think green onions or a small amount of red onion diced small would be really good in this slaw.

    Recipe #504239

    Recipe discovered on I fiddled with a few of the ingredients and the recipe was reduced by more than half.

    Recipe #504179

    Important note! You will need 1 tablespoon of *Belizean recado rojo to prepare this recipe. My fine Belizean friend Ms. Jardìn taught me how to make these tortillas! Furthermore, she is my one and only *homemade* recado rojo supplier (direct from Belize!) and I must remain in her favor...*Belizean recado rojo contains achiote as its main ingredient but includes other spices (but not limited to) such as allspice, oregano, cumin, clove, etc.; recipes vary widely from region to region home to home in the country of Belize. This one will work: Recipe #371178 ( <<<---not tested and I would strongly suggest you use water instead of vinegar to make the paste.) A very new cuisine I only recently was introduced to December 2012.

    Recipe #504119

    From my copy of the book 'Field Guide to Herbs and Spices'. Three ingredients! The site requires measurements for its ingredients. Just remember for this mix use equal parts in any measurement desired. For meat, (grilled) vegetables, marinades/dressings/rubs, etc. Test recipe: First I made: Recipe #17977. In a small bowl I whisked a little bit of olive oil, sprinkle of salt and about 1/2 teaspoon of Tunisian Baharat. This mixture was brushed onto the bread and placed under the broiler for approximately 2 minutes.

    Recipe #504114

    For this delicious summertime recipe I combined elements from two separate recipes printed in the cookbook Mediterranean Light: Zucchini Ajlouke (see Recipe #173461) and Tunisian Zucchini Salad. Assignment: Grill a surplus of vegetables from our CSA box: organic zucchini, yellow summer squash and carrots. If the zucchini you're using is large, go ahead and peel it. Sometimes the peel can be tough on those larger specimens. The carrots were included for color and to add a wee hint of sweetness, too. For vegan version, omit the yogurt or use your favorite non-dairy substitute.

    Recipe #504111

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