Saudi Arabian Ramadan Recipes

"This has been a favorite dessert in many Middle Eastern and North African countries- this is my mother's recipe. It's very simple and easy to remember."

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Ingredients: cinnamon sticks, semolina flour...

"Not a joke, this is an actual recipe. My kids went to a Bedouin camp exhibit and everyone got a copy of this recipes(although not everyone got a taste). My translation into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it?"

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Ingredients: eggs, lamb, camel...

"This is a staple in our home. A simple salad that is made throughout the Middle East, Arabian influenced African countries such as Sudan were it is called Salatet Zabady bil Ajur & the Mediterranean. It is served as a mezza or salad side dish. It is especially good as a cool sauce to be paired with hot rice dishes as we do. Recipe#387395, for example...."

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Ingredients: cucumbers, dried mint, mint...

"My mother use to make this every Ramadan, and I loved it. It tastes wonderful and it's fun to make. The recipe makes a large batch."

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Ingredients: corn oil, dried yeast...

"Use Recipe #418911 for the chicken stock to be authentic. It includes turmeric to make the rice yellow. Modified from http://emiraticankitchen.wordpress.com."

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Ingredients: oil, saffron, basmati rice...

"Obviously not the real way but us dairy free can have it too and it does taste very good. Algeria is a former French colony, “Café au lait” and “caffè latte” are used as contrasting terms, to indicate whether the beverage is served in the “French” or the “Italian” way – the former..."

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Ingredients: rice milk, instant coffee...

"This is what we often eat for a regular days breakfast."

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Ingredients: cream cheese, halloumi cheese...

"To be used in Recipe#456603. Modified from, www.yasalamcooking.com."

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Ingredients: green cardamom pods, whole cloves...

"Yummy Middle Eastern flavoured hot drink. From http://www.greenprophet.com"

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Ingredients: rice flour, milk...

"A tasty soup common to the Arabian Gulf. I prefer to use dried black loomi over the lighter Iraqi/Iranian sold variety as I find they impart a stronger flavouring. This recipe has been modified over time to how we enjoy it most. The original recipe being from The Complete Middle East Cookbook by Tess Mallos."

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Ingredients: coriander, fresh tomatoes...

"A good and hearty soup that is nice to serve with lemon halves to squeeze onto individual bowls. From The Complete Middle East Cookbook, Gulf States section, by Tess Mallos. This even better the day after."

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Ingredients: cinnamon bark, fresh ground black pepper...