Recipezaar: African recipes

Rose Water or Orange Blossom Pancakes

Mon, 17 Aug 2009 01:40:42 -0400

This is a nice change from your ordinary pancake. The cardamon goes nicely with the rose water while the cinnamon is a nice addition to the orange blossom water. Note: I have not tried this recipe. It seems that it batter would be dry the way it is listed. Water may need to be added to the mixture. -- posted by Nasseh

Jalapeno & Roasted Red Pepper Hummus

Mon, 17 Aug 2009 02:15:30 -0400

Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres). -- posted by Buster's friend

Chin Chin

Mon, 17 Aug 2009 02:23:53 -0400

This is a nigerian cookie that me and my mom perfected. It is very simple to make and this is the best recipe out there. Trust me, I have made this for many nigerian festivities and people tell me that it is the best. -- posted by Emmanuel1234

Pistachio Ice Cream With Broiled Mango Slices

Mon, 17 Aug 2009 02:29:30 -0400

This Glace de Pistache was found in the recipe book "Moroccan". An ice cream maker not necessary for this one. -- posted by Julie B's Hive

Lentils and Rice With Caramelized Onions

Mon, 17 Aug 2009 02:31:28 -0400

This can be served either warm or room temperature as an appetizer (good with toasted pita chips), or as a side to chicken. -- posted by mikekey

North African Dry Rub

Mon, 17 Aug 2009 02:44:55 -0400

A spicy dry rub that is great on grilled chicken. Rub onto the chicken ( I use a whole chicken on a spit, or split chickens cooked on indirect heat on the grill) and cook using your favorite method. Can be put on chicken up to 6 hours ahead of cooking time, and refrigerated. Drizzle with some olive oil before grilling, if desired. -- posted by mikekey

North Africian Cardamom Cookies

Mon, 17 Aug 2009 02:45:37 -0400

Easy! (and I love the way the directions are written). Found in another trip through one of my boxes of old recipes cut from newspapers and magazines. I'm guessing at the yield. -- posted by Annacia

Roz Bel Laban (Rice Pudding)

Mon, 17 Aug 2009 02:49:12 -0400

Traditional (NAME) Rice Pudding - I like to put a nice raisin medly in mine. -- posted by Jamilah's Kitchen

Harissa Spaghettini Recipe

Mon, 17 Aug 2009 02:53:49 -0400

Grabbed this recipe off the web and modifiedit to my taste. This is my kind of pasta. -- posted by Jamilah's Kitchen

Channa Chaat

Mon, 17 Aug 2009 02:54:43 -0400

This is a traditional recipe originally from Pakistan. (If using dried chickpeas instead of canned, allow additional time for overnight soaking.) -- posted by TasteTester

North African Soup (Vegetarian)

Mon, 17 Aug 2009 03:05:28 -0400

A vegetarian version of an African favorite. If you want to make it non-vegetarian, chunks of lamb or beef can be added. Just brown them with the onions. -- posted by mikekey

Moroccan Soup to Fill the Tummy

Mon, 17 Aug 2009 03:08:26 -0400

It's incredible hard for me to get lamb here so I made this soup using chicken and was very pleased with it. It's quite hearty and aside from being delicious it will keep you going for a long time. -- posted by Annacia

Zahlouk (Eggplant and Tomato Salad)

Mon, 17 Aug 2009 03:10:34 -0400

Delicious as a salad or as a dip. If' you've no Harissa in the house you can always substitute with 1 teaspoon paprika mixed with 1 teaspoon ground coriander and a good pinch of cayenne pepper. -- posted by Julie B's Hive

Khabeesa

Mon, 17 Aug 2009 03:11:27 -0400

Found on http://arabic-food.blogspot.com/. I'm posting it here because I want to try it soon. I'm guessing at the yield, the photo on the recipe shows it in 4 pieces made in different sized and shaped molds. -- posted by Annacia

Foul Medammes With Dill

Mon, 17 Aug 2009 03:13:04 -0400

This is how my DH makes his Egyptian Foul. I love it with Dill now it's my favorite. We normally eat it for breakfast with eggs and fresh bread. -- posted by Jamilah's Kitchen

Vegetarian Pitas

Mon, 17 Aug 2009 03:49:01 -0400

A healthy lunch or light supper. -- posted by mikekey

Gateau Simple

Mon, 17 Aug 2009 03:49:37 -0400

Simple cookie recipe from the label of a mold press (Moule Cheche) bought in Tlemcen, Algeria. Only the ingredients were listed, so I improvised the general directions for mixing cookies. -- posted by Narjis

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

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 breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

North African Meatballs

Mon, 17 Aug 2009 13:05:31 -0400

Was relaxing with the Food Network yesterday and I caught Melissa d'Arabian's new show. These looked so delicious I just had to get right on the recipe. She served them with couscous with dried dates and glazed carrots but it's the meatballs that had me drooling. -- posted by Julie B's Hive

Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

Tue, 18 Aug 2009 03:02:02 -0400

This is a fantastic recipe from high in the mountains of northern Algeria. You can make either component by itself - you do not have to eat the bread with the dip but they do compliment each other. The bread is a typical Algerian semolina & olive oil flat bread (known as K'ssra), it is meant to be quite hard & crispy, the dip is Algeria's version of a fresh salsa. This recipe is delicious as a light lunch or snack & is perfect for Suhor during Ramadan as it is nutritious & filling. -- posted by Um Safia

Sauteed Onion, Green Pepper, & Tomato Salad

Tue, 18 Aug 2009 03:11:35 -0400

This Moroccan salad can be served warm or cold. -- posted by Nasseh

Moroccan Fig Pastries

Tue, 18 Aug 2009 03:13:23 -0400

These pastries are a nice treat for Ramadan. -- posted by Nasseh

Algerian Chicken & Preserved Lemon Bourek

Tue, 18 Aug 2009 03:23:38 -0400

The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Lamb Patties With Harissa

Tue, 18 Aug 2009 03:38:07 -0400

A flavorful ground lamb patty with a spicy sauce. There are many variations on Harissa (some very good ones here on 'Zaar) Use the one included or use your favorite to top the patties. Serve with your favorite couscous recipe. WARNING: Wear latex or vinyl gloves when handling jalapenos, to keep from oils from seeds off your hand. These oils can really burn your eyes or lips if you touch them with your bare fingers, no matter how well you wash them. -- posted by mikekey

Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

Tue, 18 Aug 2009 17:03:33 -0400

Most North African & Middle Eastern countries have a version of these. In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc.... I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon. These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni -- the personal cook to a wealthy Parisian family living in Tunisia. Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque - no more a minute or two. (if you are new to making rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

Tue, 18 Aug 2009 17:03:46 -0400

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand! -- posted by Um Safia

Tajine of Kefta With Eggs

Tue, 18 Aug 2009 17:37:05 -0400

This is a spicy, common dish from the Middle East. It can be served with some bread, or on top of rice or lentils. -- posted by TasteTester

Grilled Lamb and Fig Skewers With Mint-Pepper Glaze and Grilled

Wed, 19 Aug 2009 01:15:04 -0400

This recipe comes from the television show Epicurious. When I saw it has ingredients our family likes, I put it on my list to make next time we have people over. It looks to be quite spicy, so I'll cut down on the amount of spices for the children's tastes. I'll also use the ground cumin and coriander from my pantry to save the expense of having to buy these in whole seed form. This would go nicely with some couscous, and a side platter of cut-up pieces of tomato, cucumber and feta, along with some kalamata olives. -- posted by TasteTester

Cucumber Chickpea Salad

Wed, 19 Aug 2009 01:21:06 -0400

A nice basic masr salad -- posted by Jamilah's Kitchen

Cucumber Yogurt Za'atar Salad (How I Like It )

Wed, 19 Aug 2009 01:28:14 -0400

eat with pita or a fork :) -- posted by Jamilah's Kitchen

Charmoula (Moroccan Pesto)

Wed, 19 Aug 2009 14:19:28 -0400

Eat like you would a Italian pesto on anything you like. -- posted by Jamilah's Kitchen

Marinated North African Olives

Wed, 19 Aug 2009 14:20:00 -0400

A great beginning, middle or end to any African Meal. -- posted by Jamilah's Kitchen

Egyptian Meats Pizza (Basturma & Saguk)

Thu, 20 Aug 2009 01:51:05 -0400

Homemade pizza Egyptian style. Use my favorite dough recipe for this and roll them into little pies or any size you want. My hubby likes his with any salty olives also and any cheese works. The key here is the Egyptian meats :) Recipe #rz.231781 -- posted by Jamilah's Kitchen

Jamilah's Basic Dough Recipe

Thu, 20 Aug 2009 01:51:31 -0400

I had to post this dough recipe separate because it's now my favorite dough. Use for all your pies and pizza's. -- posted by Jamilah's Kitchen

Sambusa Pastry

Thu, 20 Aug 2009 14:04:51 -0400

Takes some patience but authentic tastes better than egg roll wrapper substitue. I don't like the egg roll wrappers I find here in NY so I was happy to find this. from www.mysomalifood.com -- posted by Jamilah's Kitchen

Sabaayad: Flatbread

Thu, 20 Aug 2009 14:21:35 -0400

Sabaayad is a Somali flat bread made with flour and then it is cooked on a hot griddle. It can be rolled with butter and sugar or honey and it is good with cup of tea. Or it is eaten with stews and sauces. from www.mysomalifood.com -- posted by Jamilah's Kitchen

Kid Friendly Khushaaf (No Sugar)

Fri, 21 Aug 2009 12:03:57 -0400

My mom used to make this. It's similar to dried fruit soaked in sugar water called Khushaaf. Only no sugar water here just juice. These are great for 1 year old's and above because it plumps up the raisins and makes them juicy and easy to eat. When you're done just drink the juice or mix it with water for your toddler. You can also top these on yogurt or oatmeal or your favorite dish. Great for baking too! -- posted by Jamilah's Kitchen

Potato and Pea Sambusa (Somali)

Fri, 21 Aug 2009 12:19:21 -0400

We have a Somali community where I'm from and this potato and pea version of Sambusa is my favorite. double this recipe as needed -- posted by Jamilah's Kitchen

Meatballs With Chick Peas & Preserved Lemon -- Morocco

Mon, 24 Aug 2009 02:18:14 -0400

This recipe is one of my family's all time favourite meals. We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead. You need plenty of fresh crusty bread to mop the delicious sauce up with. Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish! -- posted by Um Safia

Algerian Khobz El Dar -- Semolina Bread

Tue, 25 Aug 2009 11:41:02 -0400

This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook. -- posted by Um Safia

Lamb & Potato Tagine

Wed, 26 Aug 2009 09:54:36 -0400

Here is another recipe that came from Zamouri Spices. The times listed does not include marinating time. -- posted by Nasseh

Mesfouf Qsentena - Sweet Couscous With Dates & Nuts

Thu, 27 Aug 2009 02:44:20 -0400

This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water. -- posted by Um Safia

Felfel B'tomatish - Algerian Pepper & Tomato Salad

Thu, 27 Aug 2009 02:44:27 -0400

This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on! -- posted by Um Safia

Coconut Rice (Nigerian Style)

Thu, 27 Aug 2009 13:42:46 -0400

I love this dish....it was always something that we ate back home (Nigeria). I made the recipe to be very spicy but feel free to use half of the pepper or no pepper at all if you are not used to spicy foods -- posted by cookingAshley83

Shorba Baidha - Algerian Chicken Soup.

Thu, 27 Aug 2009 14:17:54 -0400

Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube... -- posted by Um Safia

Koftit Roz (Rice Meatballs)

Sat, 29 Aug 2009 13:28:12 -0400

This is a wonderful and easy recipe. Very traditional in Egypt. Served over plain white rice. My grandmother, and mother... and all my aunties have been making this for decades. Hope you enjoy it as much as I do. -- posted by Maya's Mama

Gibna Wi Bateegh (Cheese and Watermelon)

Mon, 31 Aug 2009 02:37:23 -0400

This is a breakfast appropriate dish. Or even brunch. serve with warm pita. I ate this alot growing up especially on a warm day. you will be surprised to see how well the cheese and watermelon complement each other. -- posted by Maya's Mama

Egyptian Fried Eggs With Pastrami

Mon, 31 Aug 2009 11:49:43 -0400

This is an egyptian classic!! Perfect for breakfast on a cold winter morning. Serve with warmed pitta. Adapted from: http://www.touregypt.net -- posted by Maya's Mama

Colorful Stuffed Sweet Peppers

Mon, 31 Aug 2009 11:49:54 -0400

This is a nice take on an egyptian classic. You can add a little red pepper flakes to give it a little kick. But the recipe is good as is!! Adapted from http://www.touregypt.net -- posted by Maya's Mama

Pincho Moruno

Thu, 03 Sep 2009 14:16:48 -0400

Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem. -- posted by ChefMarvelIris

Moroccan Squash Salad

Tue, 08 Sep 2009 11:25:33 -0400

'Tis the Season...lots of squash around. I picked up this recipe from the produce section and made it for a party. It's quite easy to throw together the night before as the flavour improves over night. You could add quite a few other things to this based on what you have on hand, see some optional suggestions. Enjoy! -- posted by magpie diner

Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish

Thu, 10 Sep 2009 01:46:14 -0400

Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used from my garden that i froze and then defrosted a bit... It worked. -- posted by College Girl

Moroccan Flatbread Pizzas (Can Be Ww)

Mon, 14 Sep 2009 13:43:41 -0400

This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour! -- posted by Shuzbud

Peanut Chicken from Niger

Mon, 14 Sep 2009 15:35:04 -0400

A friend of a friend was in the Peace Corps in Niger. He reconstructed this recipe when he got back to the U.S., adapting it to ingredients available here. If you can find African Bird Pepper, use it instead of cayenne, but use about half as much, since it's about twice as hot. -- posted by L'ecole

Bredie

Mon, 14 Sep 2009 15:47:40 -0400

Bredie is a subtly flavoured meat and vegetable stew, introduced to South African cuisine by the Cape Muslims. -- posted by Coasty

Frugal Gourmet's Chicken Tagine With Seven Vegetables

Mon, 14 Sep 2009 17:57:14 -0400

This recipe is by Jeff Smith aka "The Frugal Gourmet". Hope you enjoy! -- posted by Queen Dana

Callaloo

Wed, 16 Sep 2009 13:59:39 -0400

Okay here goes... This recipe is from the Oprah Cookbook and the soup was also featured on Anna and Kristina's Grocery Show. I've made it myself and its pretty good. Try it and let me know what you think. -- posted by Chef #752913

Pink Pear Angel

Thu, 17 Sep 2009 10:30:26 -0400

Here's a pretty drink to make with pears and sure to please! Adapted from USA Pears. -- posted by Sharon123

Spicy Pork Skewers

Mon, 21 Sep 2009 00:53:11 -0400

from Sunset Magazine, May '06 Moroccan meat skewers, or kefta, are made with beef and formed into sausage shapes. This variation uses pork rolled into little meatballs -- posted by Karen in OC

Moroccan Carrots

Mon, 21 Sep 2009 00:58:31 -0400

This recipe certainly brings the humble carrot to a special vegetable status.Found it in a charity cookbook a few years back but can't recall the name. Enjoy....... Servings listed are approximate. -- posted by Chef #570804 Halifax Liz

Slow Cooker African Stew (Flat Belly)

Mon, 21 Sep 2009 01:13:38 -0400

Very flavorful stew from the Prevention Flat Belly Diet. -- posted by Chef #862526

Stuffed Eggplant

Mon, 21 Sep 2009 11:07:09 -0400

This is a recipe that is best served cold or room temperature. -- posted by Wendys Kitchen

Grilled Berbere Kifto

Mon, 21 Sep 2009 11:47:42 -0400

We are drying our cayenne peppers - they are coming out of our ears! This recipe caught my eye from www.fiery-foods.com . -- posted by Buster's friend

Tunisian Chicken

Tue, 22 Sep 2009 13:39:21 -0400

Orange juice forms part of this rich spicy sauce. Serve hot with couscous or rice. -- posted by English_Rose

Tempeh Stew

Thu, 24 Sep 2009 15:04:25 -0400

Tempeh is one of my favourite meat substitutes, especially for heartier meals or as a comfort food. In this stew, the tempeh absorbs all the wonderful flavours from a full-bodied red wine resulting in a satisfying dish. -- posted by The Savvy Chef

Stewed Pork Shank Slices

Tue, 29 Sep 2009 11:46:24 -0400

This is such a neglected cut of pork! In my part of the world it's always quite cheap, and comes mostly packed in neat slices. It may look fatty, but it's not at all -- what looks like fat is skin, connective tissue and gelatine. It is, in fact, one of the most nutritious of meats and very rich in calcium. It's very flavourful, needs no dressing up, and just needs enough time on the stove. -- posted by Zurie

Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah غ&a

Wed, 30 Sep 2009 14:52:52 -0400

This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the Eftar Feast Tips: *Add 1 egg white if its not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold -- posted by A. Heshmat

Chicken and Squash Tagine

Wed, 30 Sep 2009 15:17:17 -0400

Enjoy a taste of Morocco with this aromatic, sweet tagine. -- posted by English_Rose

South African Curry

Sun, 04 Oct 2009 01:37:24 -0400

Got this from a friend of mine in South Africa. I usually use Chicken breasts cut into 1 in. pieces as it cuts down on cooking time. -- posted by Elaniemay

Mediterranean Artichoke Stew

Mon, 05 Oct 2009 17:31:07 -0400

A zesty, hearty dish that is delicious both hot AND cold. Artichokes, lemon, and some spices make up the base of the flavor, and the addition of potatoes and garbanzo beans (chickpeas) add substance. Wonderful served with just a fresh green salad. I adapted this from a Madhur Jaffrey recipe from "World Vegetarian" ("Artichokes Stewed with Potatoes," labeled as Moroccan) by adjusting the spices a little bit and adding the chickpeas. -- posted by DaphneM

Preserved Lemons

Sun, 11 Oct 2009 03:03:51 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Cornish Game Hens With Preserved Lemons and Olives

Sun, 11 Oct 2009 03:04:20 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Ww Moroccan Slow Cooker Stew

Mon, 12 Oct 2009 16:55:14 -0400

4 points -- posted by Chef #1298498

Baked Chicken and Stampkoring (Pearled Whole Wheat)

Tue, 13 Oct 2009 14:42:26 -0400

I found this recipe on a pack of stampkoring and used Impala leg chops, deboned and cut in to blocks. You can try and use any meat to your liking. Im vegetarian so I cant tell how well it turns out, but my family loved it. I made half that recipe and there was enough for 4-5 people. you can alter spices to type of meat you choose. I used a tin of onion and tomatoes. -- posted by Chef 1278268 fitness

Escargots in Herbed Cream

Fri, 16 Oct 2009 15:26:08 -0400

To some, this will be "one of Zurie's crazy recipes". but really, this was totally gorgeous, if you are a snail/escargot fan!! It has to be eaten with some kind of delicious bread roll or French bread. I apologise for giving amounts for 2 persons only, but the recipe is easily doubled (2 cans of escargots!). Do start this meal with a pretty salad containing cheese such as camembert. It's my own recipe. Note that the ingredients are ordinary. -- posted by Zurie

Almond Tahini Date Balls

Mon, 19 Oct 2009 13:55:41 -0400

Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due. -- posted by the80srule

One Pan Chicken Couscous

Wed, 21 Oct 2009 13:39:18 -0400

Satisfying, superhealthy and the leftovers are perfect to pack for lunch the next day! -- posted by English_Rose

South Beach Summer Chicken Tagine

Wed, 21 Oct 2009 20:46:37 -0400

A Moroccan stew with chicke, olives and zucchini. -- posted by Abiner Smoothie

Carrot Cake Recipe

Fri, 23 Oct 2009 15:52:49 -0400

Lovely east moist Carrot Cake for all occasions...... -- posted by Chef #1422015

Injera (Ethiopian Flatbread)

Tue, 27 Oct 2009 01:37:52 -0400

This is a sour, spongy bread from Ethiopia, served at nearly every meal. In the homeland this bread is made as a sourdough. This recipe is a modification for America kitchens by Marcus Samuelsson. Lay a piece of it on the hugest plate you have. In the center of it put a dipper of your finest, zestiest, most mouthwatering stew. Now, eat the stew tearing off pieces of the bread from the sides & scooping up the stew. Need another piece of injera?! Sure! It could take 2 or 3 pieces to scoop up all that wonderful stew. -- posted by lwatkins

Chicken With Peanut Sauce

Tue, 27 Oct 2009 12:22:59 -0400

Very tasty... adapted to my personal lazy cooking style from CongoJim's Chicken Muamba. -- posted by Rhonda Scheurer

Cinnamon Scented Couscous

Wed, 28 Oct 2009 17:35:36 -0400

A slightly sweet side dish. -- posted by Abiner Smoothie

Mushroom Kebabs for the Grill

Tue, 03 Nov 2009 08:07:52 -0500

I tasted these first at a Saturday Farmers' Market at Stellenbosch (near Cape Town). The lady who sold them had several types of mushrooms on her skewers and grilled them over coals -- so use as many types of mushrooms as you can get -- or one type only, they'll still be good! Having enjoyed them once again at the Market, I imitated them, but I think my marinade is better than hers!! Quick and easy, and grill along with the meat. On hot coals or charcoal this takes only a few minutes -- do not try and get them to be soft, as they'll break up. Put them on with the meat, and turn them gently with tongs, as they shrink and can slide off the skewers easily. If they catch here and there, no matter. Delicious!! -- posted by Zurie

Oven Baked Vegetarian Samosas

Wed, 04 Nov 2009 12:06:57 -0500

My daughter has been wanting me to make samosas for the longest time! Here is one I don't have to fry! Adapted from Rachael Ray's Big Orange Book. -- posted by Sharon123

Moroccan Style Chicken Skillet

Thu, 05 Nov 2009 10:58:16 -0500

This recipe is from home economists Kathryn Moore and Roxanne Wyss, printed in the Sacramento Bee. -- posted by SweetJezebel

Senegalese Chicken Soup

Tue, 10 Nov 2009 16:13:08 -0500

This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself. -- posted by Cluich

Misr Wot (Ethiopian Lentil Soup)

Tue, 10 Nov 2009 16:40:19 -0500

This was passed to me via a friend from an Ethiopian family. Berbere is a spice. -- posted by Julia Rodriguez

Martins Butternut and Apple Bake

Wed, 11 Nov 2009 10:25:18 -0500

I first had this dish at a function, I loved it, and the chef kindly gave me the recipe. He wasn't specific on quantities so I had to guess a bit when I made it, and I didn't feel mine was as nice as his, so feel free to play a little and adjust to your own taste! -- posted by Karen Elizabeth

Moroccan Beef With Honey Spice Couscous

Thu, 12 Nov 2009 20:52:23 -0500

From the National Honey Board. Prep time includes marinating (1 hour or up to overnight). -- posted by The Wallaces

Harissa

Fri, 13 Nov 2009 11:44:13 -0500

A spicy North African condiment. This is the most flavourful - and authentic - version I've ever come across. Note that the 1 hour prep time is the soaking time for the chilies. After they're soaked, this comes together in a flash. -- posted by rusticgirl

Simple Yummy Spiced Lentils

Fri, 13 Nov 2009 11:52:30 -0500

A yummy recipe for lentils that can be very easily adapted to whatever you have in the cupboard. Simple and tasty and perfect for winter! -- posted by Chef Kirsten (#1!)

Egyptian Red Lentil Soup

Sun, 15 Nov 2009 13:30:42 -0500

This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy. -- posted by the80srule

Spiced Sirloin Rice (Teta Rice)

Mon, 16 Nov 2009 00:32:49 -0500

My Grandmother (Teta) made this dish as an accompaniment to Chicken, Pork, or Lamb dishes. My son will make a meal out of it on its own. The yogurt and pine nuts really enhance the flavour, but are optional. To truly enjoy this I would not recommend using ground beef. It also very easily reheats and can be frozen as well. -- posted by King Lu

Date and Chickpea Cous Cous

Mon, 16 Nov 2009 01:21:10 -0500

This was a throw together I made one night that turned out brilliantly. You can adjust the seasonings to your taste... just remember the stock and cous cous should be equal quantities. Great blend of sweet, sour and spicy. It's quick, filling, nutritious and will keep for a few days in the fridge - nice cold as well. To make vegan just omit butter. -- posted by Malaliu

Spicy Beef With Potatoes

Tue, 17 Nov 2009 17:49:27 -0500

This is a tasty recipe for two. -- posted by Nasseh

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)

Fri, 20 Nov 2009 01:24:03 -0500

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge. -- posted by Bint e Naeem

Zurie's Tomato and Cream Cheese Tart

Fri, 20 Nov 2009 15:27:19 -0500

I'd like to dedicate this recipe to Molly53. When I could not find a tomato tart or pie on Zaar with cream cheese as a basis, she went to the trouble of converting a recipe and posting it for me in RR, which is really going to a lot of trouble! Thank you, Molly53!! This is not that tart, but in the end I put this together, and my severest critic, my husband, said the tart was fine. At the time of my request in RR I had lots of small plum tomatoes which in the heat became too overripe for salad but I could not bear to throw them out. I had a large chunk left of my favourite pastry, recipe #197151, which had to be used, but I confess that I don't know how much I used for this pie.... The amount given is a guess. The taste is clean; I did not want to use mayo. Prep time does not include making the pastry. -- posted by Zurie

Moroccan Pasta Salad With Tuna

Sun, 22 Nov 2009 17:21:41 -0500

This is another pasta salad that my husband enjoys. -- posted by Nasseh

Vegetable Tagine With Olives and Prunes

Mon, 23 Nov 2009 15:01:01 -0500

This is a flavorful dish that can be adapted to whatever vegetables you have on hand It always gets rave reviews from my dinner guests. You can substitute or add parsnips, zucchini, rutabaga - whatever is handy. It was passed on to me from a vegan friend. -- posted by Marilyn Rob

Chickpea and Pepper Sandwich Spread

Mon, 23 Nov 2009 18:18:43 -0500

A fresh and zesty sandwich filler which I eatevery week. A great veganoption. -- posted by rmarcella56