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    20 Recipes

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    Having just moved back from Jordan, i had to perfect a recipe for hummus, the fast food of Jordan. I finally got the texture righ even while using canned chick peas. Two secrets- finding the right brand of chickpeas and adding some ice to the final mix for a smooth texture (this is the authentic trick i brought back with me ). Hummus restaurants use citric acid instead of lemon juice, but lemon juice is always available. I use storebought bottled lemon juice.

    Recipe #503359

    The best recipe for authentic tasting Chinese chicken I've ever made. Close to Panda Express's Orange Chicken. A big thanks to my friend Jennifer who shared this cherished recipe.

    Recipe #493550

    You will not miss the sugar and fat I took out of this dessert bar. It would also work well with carrots or pumpkin. I like to cook the sweet potatoes in the microwave ahead of time for easy peeling later.

    Recipe #466300

    Wowee! What a moist, delicious cake. Do not bother telling people there is zucchini in it, they might not like it as much as if you tell them it is decadent. But really, you would never know the difference. Only a half cup of oil in the entire cake.

    Recipe #410512

    This is a very typical Arabic soup made with very few ingredients. The taste is amazing and your stomach will thank you if you eat it on a warm, rainy day. Make it a meal by adding torn up pieces of pita bread to your bowl, or fry pieces of pita bread in oil for an arabic style crouton. Some like a squeeze of lemon or a pinch of cumin for extra flavor. A garnish of green onion is nice as well. Great soup for pressure cooker.

    Recipe #404461

    Freekeh cooked into a pilaf and served with boiled and broiled chicken is a typical Arab dish served when guests come over. It is served on a platter, topped with the chicken, roasted almonds and pine nuts, and a yogurt salad and/or lemony salad on the side. Freekeh is pre-roasted so don't be surprised when the soaking water turns ashy in color.

    Recipe #394356

    Amazing for a lazy Sunday morning breakfast. Top it with butter, honey or your favorite jam.

    Recipe #382983

    My sister got a pan of these along with her birthday cake every year. Lucky her! (I didn't have it so bad. My mom always got me a bag of chocolate covered raisins on mine.) But this recipe is so easy, you really should make it more than once a year!

    Recipe #382982

    My mom used to make this recipe. The same recipe can be used as a drop cookie without refrigerating. To soften a cookie baked too long, add a slice of bread to the cookie jar.

    Recipe #382980

    Mmmmm..... Chocolate Pixes. If a brownie were a cookie, this is what it would look like. Amazingly delicious. My mom used to fill the cookie jar with these. I revamped the recipe with cocoa powder, which is always available in my kitchen.

    Recipe #368499

    My family loves this and always asks me to make it. It's unbelievable that this recipe sat untouched in my recipe box for twenty years before I decided to give it a try. My mother used to make it for us and I always remembered liking it. All ingredients are readily available and it's a great way to use leftover rice. Feel free to play around with the spices in both the meat and the rice. I have used seasoning salt and plan to make my next one with pizza spices. Also, if you have no grated cheese, you can use processed cheese slices.

    Recipe #364712

    Tonight's supper - Grated hardboiled eggs, with a sprinkling of zaatar, some grated cheese, a smattering of green onions and red juicy tomatoes, topped with a drizzle of olive oil. Now if that doesn't make your mouth water. I used to despise eggs;this I adore. My friend's husband takes credit for this tasty dish. It was love at first sight and first bite. Presentation is simple but amazing. It is a layered dish that is eaten with Arabic pita bread. The magic ingredient is za'atar which can be found in Middle Eastern grocery stores. Also, here is a link to a recipe for za'atar from RecipeZaar member Evelyn/Athens:

    Recipe #364133

    We always called this Scrapple. I later found out that scrapple is mainly pork-based, and Pennsylvania Dutch (German) in origin. Great for breakfast by itself or with pancakes. Go ahead, pour some syrup on it.

    Recipe #364121

    My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me.

    Recipe #364096

    My fondest recipe of this soup is coming in from cross-country skiiing with my husband and being sat down to eat a bowl of this amazing comfort food that will warm you from the inside out. German in origin, these knadles are dumplings made from cream of wheat. Chicken broth can be made from bouillon cubes as the dumplings will also flavor the broth nicely.

    Recipe #363511

    My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses.

    Recipe #363429

    Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices.

    Recipe #363420

    This is the one and only meat loaf recipe my husband will allow me to make.

    Recipe #362814

    My sister in law has been making something called a lazy cake for as long as she could stir with a wooden spoon. I have adapted it to a new version that includes walnuts and marshmallows, molded into a tube pan and cut into thin slices.

    Recipe #362434

    This recipe has been in my family for years. No matter where I've made it everyone wants the recipe. I love it because it looks so finished straight from the oven. No need to cool and frost.

    Recipe #362187

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