selectTomato Couscous Salad
Posted by chefsmall
Recipe #304336
selectHummus
Posted by Big Tastebuds, Tiny Kitchen
Recipe #296085
selectShorbat Adas(Middle Eastern Lentil Soup)
(2 reviews) Posted by chef FIFI
Recipe #287666
selectIshtah Bil Aasil
Posted by chef FIFI
Recipe #285768
selectFood Safari's Tandoori Chicken
(1 reviews) Posted by Chef floWer
Recipe #278950
selectShish Taouk (Chicken Kabobs)
Posted by Sue L
Recipe #274981
selectMiddle Eastern Raisin Rice
(3 reviews) Posted by Sahtein
Recipe #257813
selectZucchini and Yogurt Dip (Koosa Ma' Zanjabeel)
(2 reviews) Posted by Engrossed
Recipe #257497
selectGreen Olive Dip (Maazat Zaytoon)
(2 reviews) Posted by Engrossed
Recipe #257482
selectChickpea Appetizer (Hummus Habb)
(3 reviews) Posted by Engrossed
Recipe #257480
selectStuffed Zucchini /Squash
Posted by Chef #551717
Recipe #244269
selectSimple Palastinian Salad
(2 reviews) Posted by breezee1984
Recipe #240318
selectChicken Shawarma Recipe
(5 reviews) Posted by Alskann
Recipe #227371
selectMakloubeh
Posted by Chef #491715
Recipe #225532
selectMakloubeh
Posted by Scots Lass/Cairo
Recipe #209628
selectArabic Rice
(1 reviews) Posted by Hommus
Recipe #206772
selectRecipe #206738
selectLentils Couscous Recipe
(1 reviews) Posted by Hommus
Recipe #206713
selectDates and Bananas in Whipped Cream
(7 reviews) Posted by Engrossed
Recipe #205643
selectOkra Stew (Arabic Recipe)
(2 reviews) Posted by Hommus
Recipe #205630
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From: klkscanner
On Thursday, May 22, 2008
I'm sure this has been answered before, but I have a fair amount of fresh cilantro left over from a recipe and don't want to waste it. Does anyone have a link/recipe for drying or freezing cilantro? Which is better?
Thanks so much!
K
Sahlab (Middle Eastern Pudding)
By: chef FIFI
By: What's Cooking?
By: Sahtein
By: Hommus
By: chef FIFI
By: chef FIFI
Review From: Chef #842717
On May 19, 2008
RECIPE: Whole Stuffed Camel
Steamed the camel 4hrs in 72°C and the lamb 3hrs. The chickens need more time and higher temperature. Afer this the camel only needed 10hrs on the grill. For serving we took the camel of the spear and put the lamb back on. That way the lamb...
Review From: EagleRocker
On May 14, 2008
RECIPE: Tabouli
this tabouli was easy and great tasting! i used about 2tbsp of dried parsley flakes, fresh mint, and a pinch of cumin. I did not use sumac. I will make this again for sure!
Review From: livie
On May 8, 2008
RECIPE: Arabic Rice
Boy I love this rice. I lived in the middle east for over 10 years and I used to have this all the time. Thank you so much for posting this long time favorite of mine!
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