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    1,250 Recipes

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    From Mediterranean Light by Martha Rose Shulman.

    Recipe #504026

    Marinated Artichoke Appetizer from Morocco. The Arabian Delights by Weiss-Armush. English: artichoke, Spanish : alcachofa, Arabic: al-khurshuf. Works beautifully as part of a mezzeh; or in the manner of Spanish tapas. Middle Eastern red pepper powder is usually aleppo or Turkish but you can sub 4 parts sweet paprika to 1 part cayenne. Also, I've read several sources online that ancho chili powder will work, too. If you really hate cilantro, substitute fresh flat leaf/Italian parsley.

    Recipe #504007

    Cinnamoned Peaches or Oranges from Morocco. For the test recipe I used one of my favorite summertime fruits: white peaches. Fresh from the garden lemon verbena garnished the fruit beautifully! From 'The Arabian Delights'. Try other seasonal fruits: watermelon/honeydew, nectarines, cara cara oranges, blood oranges, etc.

    Recipe #503977

    Moroccan Roast Chicken. As found in my copy of 'The Arabian Delights' cookbook with one or two minor changes. Chicken (parts) can be broiled, baked, grilled or roasted (on a spit/rotisserie).

    Recipe #503960

    Courtesy of my wonderful niece The Next Jeneration. She said the inspiration for this recipe is from a local deli in her neighborhood. All amounts given for the ingredients are estimated. Although I dislike thyme, it didn't bother me at all in this recipe. Perhaps I'm warming up to it...? Delicious Mediterranean/French/Greek/Middle Eastern flavors!

    Recipe #503566

    Sara Moulton/Associated Press. If you don't have buttermilk on hand you can sour some milk with a little bit of white vinegar.

    Recipe #502202

    Turkish arugula salad with dried fruit. From Good quality unsulphured dried fruit, please! Try fresh apricots and/or figs when in season!

    Recipe #502186

    From Preparation time includes chilling time.

    Recipe #501429

    Another delicious recipe from Martha Rose Shulman's 'Mediterranean Light' cookbook with only a few changes. I use this quick recipe often for preparing harissa: Recipe #113468. Whole wheat couscous is my preference but standard will work of course. You will easily convince yourself that you're eating Spanish rice because the flavors and appearance are very similar.

    Recipe #501399

    Found on I don't know how authentic this recipe is to the rice served in Afghanistan. Furthermore, the directions were incomplete and ingredients were missing from the list. I made do with what I had to work with here.

    Recipe #501215

    Local recipe. For a vegetarian version, substitute any seasonal vegetable such as eggplant, summer squash/zucchini, acorn squash, portabello mushrooms, etc. either grilled or roasted. *FRESH* herbs only, please! Even quicker to prepare if you use leftover shredded meat or vegetables!

    Recipe #501086

    Hummus but with edamame. Found in the Relish supplement and "adapated from 'Simply Soy' by the Soyfoods' Council."

    Recipe #500046

    From a local source. I had on hand 1.25 pounds of boneless chicken thighs reducing the amount of cumin powder to 1 1/2 tablespoons and 1 1/2 tablespoons of ancho chile powder. I made my own ancho chili powder with one roasted whole dried ancho chili. The membrane, stem and seeds were removed and ground the chili in a spice grinder/coffee mill.

    Recipe #499927

    Syrian Semolina Pudding. I am intrigued by the use of semolina for dessert (see Recipe #456067 for example) and until fairly recently have only used it for bread baking. I found this recipe in the cookbook 'Recipes for an Arabian Night' by David Scott. Good for breakfast or dessert!

    Recipe #499585

    I bought a jar of Trader Joe's Arrabbiata Sauce for the specific reason of learning how to make it myself. The sauce has a nice kick to it owing to the chili powder. For a vegan version, omit the anchovy. All of the ingredient amounts are estimated. Use fresh tomatoes in the summer and off season use the best canned tomatoes you can find. I used a can of organic fire roasted tomatoes. From the jar's label: "Arrabbiate Pasta Sauce is a traditional sauce originating in the central Italian city of Rome. Prepared with a combination of tomatoes, red bell peppers, and seasoned with extra virgin olive oil."

    Recipe #499552

    From Easy! Quality ingredients, please! We tested this recipe with romaine hearts, radicchio, baby spinach and butter lettuce. Do not substitute a standard lemon for the Meyer lemon.

    Recipe #499369

    Adapted only a little from The Lavender Cookbook. If you don't have tahini, you could substitute almond butter, sunflower butter, flax seed butter, etc. Recipe tested using tahini. I used homegrown and dried lavender buds which were lightly crushed in a pestle and mortar. Hummus was served with chapati chips. In summer I will try fresh lavender for this recipe.

    Recipe #498871

    Sara Moulton/Associated Press. Almonds, walnuts or pine nuts can replace the pistachios if you wish.

    Recipe #498462

    From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example).

    Recipe #498173

    Recipe modified from Add any dried fruit of your choice: raisins, dried mango, pineapple or papaya, cranberries, etc. If desired, stir in any favorite spice(s).

    Recipe #498058

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