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    288 Recipes

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    Limes are a favorite ingredient in many traditional South American recipes. This smoothie is not of thick style more like a refreshing light drink. Perfect for a summer afternoon. Modified from a recipe on, http://www.smoothiejuicerecipes.com.

    Recipe #440760

    A combination and modification of recipe#185599 & recipe#360337 that turned out very well!

    Recipe #440139

    If you ever want to make a recipe that calls for allspice, but you don't have any then this recipe is for you. Gives 1 tsp equivalent. Recipe from http://www.ehow.com.

    Recipe #439907

    Much healthier than your typical hot cocoa. This recipe uses maple syrup. A combo of recipe#174601 and a recipe found on http://www.veggieboards.com.

    Recipe #439089

    This uses Best brand mango juice & Puck Cream that comes in a small can with a flower on it.

    Recipe #438619

    So easy to do with what you most likely already have on hand!

    Recipe #438202

    Move over peanut butter. It's going to take five seconds to open the jars, pour the carob syrup and tahini on a plate and mix them with a spoon, then quickly slather some on bread or... The Carob bean was once known as "Cyprus Black Gold" and old Carob warehouses are still seen today along the northern coast of Northern Cyprus and Kyrenia Harbour. In those days the lucrative crop was exported. Today the Cypriot people make the nutritious syrup called "Pekmez" which is used to make a delicious spread when mixed with tahini (sesame seed paste). The visitor has the opportunity to visit a traditional, Turkish Cypriot village on the southern slopes of the Kyrenia Mountains and help with the Carob harvest and learn how to make "Pekmez". Found recipe on a couple of sites http://www.tasteofbeirut.com & http://invisiblevoices.wordpress.com

    Recipe #437172

    Yummy, yummy and pretty healthy too. With ingredients both used in Cypriot and Greek cooking. The scientific name of the carob tree is 'Ceratonia siliqua' derived from the Greek word 'keration' which means horn as the shape of the pod itself. In Cyprus, another common name is 'terratsi', a word that is probably derived from its Latin scientific name, Ceratonia. Carob is also referred to as St John's bread following the legend that St' John the Baptist was feeding on the pods of this tree while in the desert. I made this up when I wanted the taste of Carob in a cold drink that was also dairy free.

    Recipe #437139

    A traditional Middle Eastern salad served all the way to Sudan. It's simple and DH likes it a lot since he likes mushrooms. Modified from a recipe found on allrecipes.com posted by IMANKAY. Note: Sumac is available as a ground spice in Middle Eastern markets, it comes from the dried berries of a shrub that grows wild in Mediterranean. The taste is sour, fruity and astringent.

    Recipe #436995

    Works wonderfully masha Allah. Adapted from recipe#82410. Works well on the glass of cabinets too!

    Recipe #436542

    Delicious cream filled Middle Eastern sweet. This kunafa receives tremendous compliments on its sweet & savory combination and is requested very often. You may use 2 1/2 - 3 "small" cans plain keshta for a regular pie plate (it will not be able to hold all the kataifi pastry though) or 4 1/2 cans for the pan size called for, just don't tell anyone it was that easy! And don't forget to add in sugar to the keshta and mix well with a whisk. (I have made both fresh and with canned keshta and both ways received encores!) *Using canned keshta is just so much easier!!! A dessert of the cuisines of the former Ottoman empire in the Eastern Mediterranean as well as Arab countries. Recipe adapted from Arabesque: A Taste of Morocco, Turkey, and Lebanon, by Claudia Roden.

    Recipe #436533

    "Rice with mung beans (maash polow) is a delightful summer dish, light, simple and delicious. Mung beans are good in soups, salads and are super delicious when cooked with rice, sauteed onions and a heavy pinch of turmeric, slowly over low heat. I like to use equal portions of rice and beans for this dish. If you like you can add another 1/2 cup of rice to the recipe." Along with the serving options I also think dibs (date syrup) and Balkan yogurt separately would work well together with this dish but have yet to try. That way it would make it more of an Iraqi version since the best date syrup comes from Iraq. Recipe modified from http://turmericsaffron.blogspot.com

    Recipe #436525

    This is a beautiful naturally gluten free cookie that looks pretty and tastes very nice masha Allah. I make these as gifts as well as for family. Make sure not to over mix when making the whole batch. I always make a half batch at a time and bake as soon as possible. Over mixing or handling the batter will make the cookies tougher. Found on http://www.afghancooking.net.

    Recipe #436165

    "Haft Mewa is a compote made from seven different dried fruits and nuts served in their own juices. Traditionally the seven ingredients are as follows: red raisins, black raisins, yellow raisins, senjid (the dried fruit of the oleaster tree), pistachio, dried apricot, and dried apple. This is not a traditional recipe but it is very delicious and don’t fret about the ingredients. This is a very flexible recipe, just use dried fruit and nuts that you have in your pantry!" Recipe found on http://www.afghancooking.net

    Recipe #436161

    "Salata is always light and crunchy, making it a perfect counterpoint to Afghan cuisine’s heavier dishes. Some Afghan cooks consider it a point of pride when the diced vegetables are small and uniform in size. The result reminds a little of a colorful bowl of confetti. For those in Afghanistan who can afford fresh vegetables, salata is a staple on the Afghan table. If you can’t get your hands on any decent tomatoes, hang onto the recipe until you can." Modified recipe off http://www.afghancooking.net by Humaira Ghilzai and Katie Morford.

    Recipe #435969

    British influence on South African cuisine has brought Apple Crumble to the table. This version is not too sweet so I suggest not cutting much sugar if you make it as I already reduced it from the original recipe found on http://www.shahiya.com.

    Recipe #435535

    This is wonderful atop recipe#434826 instead of the plain tahini! Tahini or tashi as it is called in Cyprus, is a paste made from ground sesame seeds. It is usually very thick and if left a long time you will see that oil is gathered on top. You do not have to worry about that you just mix it and it is just fine. The full version is one of the many dishes served as Cypriot mezes. Original recipe from http://humus101.com.

    Recipe #435450

    This delicious sweet with surprise you as to how good it tastes. It's just perfect along with a glass* of tea masha Allah. - A strongly brewed tea is traditionally served in small glasses throughout the Middle East. I'm sure this would be wonderful as a treat during Ramadan as well. Modified from a recipe found on http://www.yasalamcooking.com.

    Recipe #434249

    This is really nice Middle Eastern dish not from one particular country. It looks very nice presented. The taste develops more over time so make the dish up to a day in advance for best flavour. If you can not find a tool made especially for coring vegetables an apple corer will work just as well. I used a knife but just be careful the direction you cut if you do so. If there is leftover meat mixture you can use it to make Hashwa which is equally as good all on its own or just eat it up as I like to do! Modified from a recipe on http://www.yasalamcooking.com.

    Recipe #433425

    A lovely Middle Eastern or Mediterranean flavoured fruit salad I concocted. When used in Greece and Cypres, the orange blossom water water is known as anthonero.

    Recipe #431317

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