asian and historical/traditional

467

Recipes

Chicken 65 Curry

Posted by College Girl  

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is... MORE»

Recipe #396537

select

Lamb Curry

Posted by Lauren4372  

Curry is a dish that has the reputation of being very spicy. You can control this by adjusting the curry powder to your tastes. I think you will find that this recipe is moderate, and needs little adjustment. From the Williamsburg cookbook,... MORE»

Recipe #390083

select

Williamsburg Lamb Curry

Posted by Lauren4372  

A very good and authentic curry. Based on English recipes, this comes from the Williamsburg Cookbook. Williamsburg is a colonial village in Virgina, they pride themselves in re-creating the 18th century as accuratly as possible. Try making... MORE»

Recipe #389961

select

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Posted by Um Safia  

Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room... MORE»

Recipe #385889

select

Shorba Libiya - Libyan Lamb & Chickpea Soup

Posted by Um Safia  

There are many versions of this Libyan classic, this recipe is the basic recipe, to which other bits & pieces may be added depending on the region & household. Although lamb is traditionally used here, you may also substitute beef or... MORE»

Recipe #385870

select

Ataif / Atayif Bil Ishta -- Arab Pancakes Filled With Cream.

Posted by Um Safia  

Ataif / Atayif are famous throughout the Arab world & are eaten most often during Ramadan. They are a little fiddly & time consuming to make but are certainly worth it! This recipe is an old one but very similar to the version Arabic Bites... MORE»

Recipe #385845

select

Super Quick Lebanese Fool Medammas

Posted by Um Safia  

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular... MORE»

Recipe #385831

select

Al Salooq - Traditional Arab Cardamom Pastries (Deep Fried)

Posted by Um Safia  

Al Salooq are delicious, tender little pastries subtly flavoured with cardamom. These cresecent moon shaped delights are the perfect end to a meal, served with tea or coffee & are very popular during Ramadan & Eid celebrations. Unlike many... MORE»

Recipe #385830

select

Seviyan - Sweet Asian Vermicelli (Toasted)

Posted by Um Safia  

There are many, many versions of Seviyan (& spelling), you will find it differs from house to house & of course there are regional variations. Seviyan is the name of the toasted vermicelli used to make sweets aswell as savoury dishes in... MORE»

Recipe #385828

select

'akwa - Traditional Yemeni Oxtail Stew

Posted by Um Safia  

This is a very traditional dish from Yemen and is made with Oxtail - hence it's name 'Akwa (this is the Yemeni word for Oxtail or literally "the thickest part of the tail". It has one of the lengthiest cooking times I've encountered, but... MORE»

Recipe #385823

select

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Posted by Um Safia  

Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer.... MORE»

Recipe #385725

select

Yemenite Haroset Truffles

Posted by Buster's friend  

A wonderful confection from The Times-Picayune. It was under their "Emergency recipes" category - I can see how this would do well for camping or situation where power was not readily available for meals. MORE»

Recipe #383940

select

Sticky Rice Wrapped in Bamboo Leaves (Joong or Zhongzi)

Posted by vancouverlori  

A soy-free version of the Chinese Sticky Rice dumplings wrapped in bamboo leaves, known as Joong, or Zhongzi that are traditionally eaten in late Spring for the Dragonboat Festival. You can buy them at Asian supermarkets (like T&T here), and... MORE»

Recipe #377147

select

Panaeng Nua - Panaeng Thai Beef Curry

Posted by Um Safia  

This is a fantastic beef curry recipe from the book 'Cooking the Thai Way' by Supenn Harrison & Judy Monroe. MORE»

Recipe #374801

select

Cebu-Style Roast Chicken

(1 reviews) Posted by Anne Co  

This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it... MORE»

Recipe #368478

select

Fruity Fresh Yoghurt Parfait

Posted by L.N  

Not only does this parfait looks pretty, it is good for you inside and out. I usually make this for guests who stay overnight and they always feel special by this gourmet looking treat. You can assemble this the night before if you like or cut... MORE»

Recipe #365539

select

Al Harees - a Family Recipe! Traditional Qatari, Iraqi

Posted by Um Safia  

Here is a wonderful recipe for Harees - the whipped wheat dish which is traditionally eaten during Ramadan. It is probably THE most famous dish in Qatar & variations of this Qatari dish are eaten in several other countries including Iraq &... MORE»

Recipe #352229

select

Iraqi Style Tabyeet Chicken

Posted by Celticevergreen  

This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. MORE»

Recipe #351295

select

Noble House Bok Choy and Lettuce

Posted by Celticevergreen  

This recipe, served during the Chinese New Year, represents abundance, increasing wealth and prosperity in the coming year. MORE»

Recipe #350911

select

Chinese Almond Cookies

(3 reviews) Posted by Celticevergreen  

This recipe is from a Chinese bakery in Hawaii. Typically served during Chinese New year and now available year round. MORE»

Recipe #348634

select