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    288 Recipes

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

    Perfect soup for us to have when a cold is coming on or a fever is going around. Even my DH ate a huge bowl. It's very quick to put together and most is passive cooking time. Modified from, http://chetday.com/coldfluremedy.htm

    Recipe #452061

    A nice tasty change from the typical nut filled baklawa pastries. Quite quick to put together if you make the syrup beforehand. This is a make again recipe for my family and my FIL's dewaniya (Men's gathering). Modified from a recipe found on http://www.yasalamcooking.com.

    Recipe #451788

    These are beautiful and very good. DH raves about them and he rarely comments. Made from a combination of recipes and our preferences. I would like to give the credit to Pali's Favorites for recipe#322374, http://www.epicurious.com for different filling ideas & Eva for the procedure of how to roll it all up. You can see her video here to help with how to roll, http://thursdayfordinner.com/2009/01/evas-baklava-rolls-baklavadakia

    Recipe #450944

    This is a refreshing, tasty & healthy way to begin your day or anytime but it is most healthy consumed on an empty stomach. Watermelon is thought to have originated in southern Africa, where it is found growing wild, resulting in sweet, bland and bitter varieties of which the sweet is to be used here.

    Recipe #450939

    A very delicious Autumn/Winter dish. "Roasting really concentrates its buttery, nutty flavour and when split lengthways, the empty seed cavity begs to be stuffed, turning it into the perfect portion-control meal for one. " Modified from The Sunday Times article by Lindsey Bareham.

    Recipe #450690

    This is how we like ours although you may omit the yogurt for the more authentic style. We enjoy this with the delicious meal of recipe#44858 marinated chicken breast, Recipe #409286 & recipe#254171, omitting the bread to be gluten free. A meal like the Ottawa restaurants' only way better! Modified from experimenting with recipe#108234 to fit the Lebanese meal.

    Recipe #450198

    A nice change. A different baklava without nuts! Unlike other baklavas, this is best within 2-3 days of making, after which it may get a bit soggy. You probably won’t use all the butter, but it’s always good to have extra rather than not enough. *Samne is an Arabic type of clarified butter similar to the Indian version ghee. You can purchase samne or ghee at most international markets. You can also make your own clarified butter, make your own ghee, or substitute regular melted butter. I used a 9X13 inch pan. The amount of servings is a guesstimate. Modified from, http://desertcandy.blogspot.com.

    Recipe #449859

    Swiss are very much into natural Medicine. Here is a ritual that removes cellulite, cleanses the lymphatic system, removes dead skin layers, strengthens the immune system, stimulates the hormone and oil-producing glands, tones the muscles, stimulates circulation, improves the function of the nervous system, helps digestion, AND it’s easy, inexpensive and invigorating! It will take about 30 days to see and experience the changes. For a thorough lymphatic cleansing, perform skin brushing daily for a minimum of three months. From http://www.naturalhealthtechniques.com

    Recipe #449857

    First for a story, The Mossi of Burkina Faso in Africa will not let their children eat eggs for fear they will become thieves! The idea is not that, he who steals an egg will steal an ox, but because he who steals an egg is stealing a chicken. Poultry lives at large in the villages of Africa, laying eggs anywhere. More seriously, the spirits will be offended, for all the poultry the Mossi eat has first to be sacrificed to the local tutelary spirits. Don't worry that is just one of the many countries in sub-Saharan Africa, Ethiopia’s spicy national dish, Doro Wat contains hard-boiled eggs. English influence on South Africa certainly brings them onto the table. Oto (Yams & Eggs) of Ghana is eaten for breakfast on festival mornings. And when it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulfuric taste. This is a method for cooking hard-boiled eggs so that they don't turn out that way.

    Recipe #449141

    When you don't have much on hand in your Iraqi cupboard this is a delicious basic meal that DH, DD (toddler) and I enjoy! Many women enjoy date syrup a lot while pregnant and this is good for a nonirritating the stomach, meal. Amounts are approximate.

    Recipe #448925

    I love this natural toner. Water was added as an ingredient as Food will not accept 1 ingredient recipes. Use the water to make wudu or wash the face first :)

    Recipe #448912

    Beautiful, colour, aroma & flavour used in Persian foods. This is specifically called for in recipe#427545 & recipe#448277. Lovely to have on hand if you enjoy saffron. So far I have just made an amount to use immediately in whatever it is I am making. Idea gleaned from http://mypersiankitchen.com

    Recipe #448365

    This is delicious rice! I adore the barberries in this. This is excellent served with Recipe#427545 or you can add some cooked chicken as you layer the rice. "There are a couple of different ways to make Zereshk Polow. Some folks layer the rice with zereshk (barberries) and steam them together while others simply make a chelow and add the zereshk on top. Personally, I am a fan of the first method as I think that the polow as a whole tastes better. With this said the zereshk changes color in the steaming process and goes from a gorgeous bright ruby red color to a dull brownish color. So at some point I came up with an idea where I hold on to a little bit of the zereshk and sprinkle it on top of the rice when it’s time to serve it." Modified from a recipe found on http://mypersiankitchen.com

    Recipe #448277

    These look nice and are delicious according to all who have tried them including DH who supposedly hates walnuts. I suggest looking at photos on Google if you have never seen these before trying to prepare them. Modified from a recipe on http://greekfood.about.com

    Recipe #447344

    Delicious with recipe#254525. Persian like I believe though this was inspired by a modification of recipe#233347 which I don't believe is actually Iraqi.

    Recipe #446086

    Modified from the recipe, recipe#53676 to make it halal and tweak to our taste. It would not let me add the correct cooking time which is more like 70 minutes.

    Recipe #446084

    Delicious but you must like walnuts. Modified from a recipe found on http://www.food52.com by shayma.

    Recipe #444419

    Yummy, smooth & creamy. With homemade brazil nut milk. Idea attributed to http://www.rawmazing.com

    Recipe #444132

    Africa has a long history of banana cultivation. Phytolith discoveries in Cameroon dating to the first millennium BCE triggered an as yet unresolved debate about the date of first cultivation in Africa. There is linguistic evidence that bananas were known in Madagascar around that time. The earliest prior evidence indicates that cultivation dates to no earlier than late 6th century AD. It is likely, however, that bananas were brought at least to Madagascar if not to the East African coast during the phase of Malagasy colonization of the island from South East Asia c400CE. Here we have a simple, healthy drink made with just 1 banana. Idea from The 80/10/10 Diet by Dr. Douglas N. Graham, a cool raw food book.

    Recipe #443988

    Delicious with rice dishes, particularly spicier ones of Indian style. But my family likes this with Middle Eastern rice dishes as we don't eat very spicy and DH loves a sauce with rice. You may add a squeeze of pomegranate juice from the husks of the seeded pomegranate depending how you remove seeds or add a little pomegranate molasses instead, found in Middle Eastern shops. A note to self, change it up a bit by adding fresh finely chopped mint when using sweet white onion sometimes. Modified from a recipe by Nigella Lawson on http://www.foodnetwork.com

    Recipe #443953

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