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| | Mideast | |
|  | Atjar Tumis Djamur (Mushroom Pickles)
8 oz Mushroom, fresh; sliced 3 c Vinegar, white
3 oz Shallots; slivered 1 ts Cumin powder
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five
minutes. Place mushroo
Baba Gannouj
2 md Eggplants Salt to taste
Juice of 1 1/2 lemons Finely chopped parsley,
1/4 c Virgin olive oil -- green peppers & green
1/2 ts Alls
Baba Ganouj
6 lg Eggplants 1 lg Garlic clove
2 ea Lemons, juiced 1/4 c Chopped parsley, fresh
2 tb Tahini 2 tb Olive oil
Salt
Baba Ghannouj
1 x Med Eggplant, peeled * 1/4 ts Black Pepper
1/4 c Tahini 1 ds Ground Cumin
1 tb Lemon juice 2 tb Sesame seeds
1 x Clove garlic
Baba Ghannuj (Eggplant Appetizer)
1 Large eggplant 1/4 c Lemon juice
1 Clove garlic; crushed Lemon wedges
1 ts Salt Parsley
1/4 c Tahini; Sesame Seed Paste
Burmese Coconut Rice
3 3/4 c Milk 3 tb Peanut Oil
1 lb Fresh Shredded Coconut 1/2 ts Salt
3 1/2 c Long Grain Rice 1 1/4 c Extra Coconut Milk
3 md Onions, Grated
Burmese-Style Coconut Spiced Fruit Rice
1 ts Vegetable oil 3 Bay leaves
1 c Chopped onion 1 ts Ground cinnamon
1/2 c Water, divided 1/4 ts Curry powder
4 c Cooked white rice,
Cheese-Filled Phyllo Pastry (Cigarro Burek)
6 oz Feta cheese, crumbled 1 tb Chopped fresh dill, or 1 tsp
4 oz Creamed cheese -dried
1 Egg, beaten 8 Sheets packaged phyllo dough
2 tb Ch
Chicken Arabian Style
4 lg Chickenthigs 2 tb Salt
300 g Pepper, green + red 1 tb Pepper
100 g Onions 2 ts Cumin
200 g Mushrooms 2 tb Sumach
Coconut Milk
1 lg Coconut, grated 2 c To 2 1/2 cups boiling water
Coconut Milk is Santen in Malaysia and Indonesia. Coconut Milk is Narial
Ka Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one
Falafel (Basic Recipe)
2 c Garbanzo Beans, cooked, 2 tb Parsley, freshly chopped
-drained and rinsed 1/2 ts Salt
1/3 c Water 1/4 ts Black Pepper, freshly ground
1 sl Wheat Br
Falafel (Tahini Dressing)
1/4 c Tahini (Sesame Seed Paste) -squeezed
1/2 c Water, or more 1 Garlic Clove, crushed
1 tb Lemon Juice, freshly
Keywords: Vegetarian, Vegan
Mix all ingredi
Far East Peanut Dipping Sauce
1 ts Soy sauce 4 ts Water
2 ts Rice wine vinegar 1 c Peanut butter; chunky
1 ts Sesame oil 1 ts Chili paste with garlic
1/8 ts Cayenne pepper
Fettuccine with Tomato, Basil and Yogurt Sauce
1/4 c Basil Leaves, freshly -(2 large)
-chopped fine 2 c Low-Fat Plain Yogurt
1 tb Parsley, minced Salt
1/2 c Scallions, thinly chopped
Fool Medames (Egyptian Beans)
1 lb Dried sm. fava or pink beans 1/4 c Olive oil
Lightly salted water 1/2 ts Cumin, ground
1/2 c Red lentils Salt and pepper to taste
3 tb Lemon juice
Fragrant Coconut and Spice Rice
1 tb Oil 8 Curry leaves
1/2 c Peanuts, unsalted, shelled 2 Spring onions, cut in 2 mm
-and roughly chopped -slices
1 tb Dessicated coconut
Gulai Kambing (Spiced Lamb)
1 3/4 lb Lamb, fresh 1/2 ts Cardamom, ground
2 ea Onion 1/2 ts Cumin powder
3 ea Thai chile 1/2 ts Turmeric
1 x Ginger, fresh; 3/4" knob
Hawayij (Spice Mix)
Karen Mintzias 1 ts Saffron threads
6 ts Black peppercorns 1 ts Cardamom seeds
3 ts Caraway seeds 2 ts Tumeric
Pound peppercorns, caraway seeds,
Hummous Bi Tahini
2 cn Chick-peas (about 4 cups) 1 ts Ground cumin
4 lg Garlic cloves 1 1/2 ts Salt; pepper to taste
2/3 c Olive oil 2 Lemons (juiced,pits removed)
1/2 c Tah
Hummus
31 oz (2 cns) Chick Peas 1 x Liquid *
6 tb Tahini ** 1/3 c Lemon Juice or To Taste
3 ea Large Cloves Garlic(or More) 1 x Salt & Fresh Ground Pepper
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