Recipezaar: Southwest Asia (Middle East),Vegetables recipes

Mekleh Salata - Cauliflower Salad (Middle Eastern)

Wed, 10 Sep 2008 16:38:22 -0400

This is a great salad recipe incorporating cauliflower, potato & salad leaves. It is really good in Ramadan also. -- posted by Um Safia

Zahra Mekhla - Roasted Cauliflower (Middle Eastern)

Wed, 10 Sep 2008 18:01:48 -0400

This is a simple & delicious way to eat cauliflower. It is great as a vegetarian light meal or as a side dish, it's also great during Ramadan. -- posted by Um Safia

Beets in Sweet Orange Sauce

Wed, 17 Sep 2008 16:46:32 -0400

This recipe, reportedly from the Middle East, was found on the internet! -- posted by Sydney Mike

Spiced Summer Squash With Garbanzo Beans and Browned Onions

Thu, 25 Sep 2008 23:53:54 -0400

Haven't tried this one yet either but it looks delicious! Adapted from the The Oregonian. The garbanzo beans add some substance, making this a perfect light lunch or a fine offering at a vegetarian spread. -- posted by The Tiny Chef

Fried Potatoes & Tofu

Sat, 27 Sep 2008 14:50:45 -0400

This came from being bored and having friends over. I had virtually nothing in the kitchen and improvised something out of the essentials. This needs to be watched closely when it's frying, as the onions will burn very easily. -- posted by DursonDanielUrson

Lentil Soup

Tue, 30 Sep 2008 13:32:05 -0400

This nutritional soup recipe, which is typical of North Africa & the Middle East, was found on the internet & slightly tweaked. -- posted by Sydney Mike

Tofu and Veggie Burger

Wed, 01 Oct 2008 01:28:15 -0400

Entered for safe-keeping, for Asian forum. From Australian Women's Weekly "Grill: Grill-pan+barbecue". Standing time and refrigeration time have not been included in times. -- posted by KateL

Aash-E Shalgham (Beef and Herb Soup)

Tue, 07 Oct 2008 22:41:50 -0400

This is a very popular dish in Iran. This recipe is from a friend who lived in Iran many years ago. -- posted by Celticevergreen

Israeli Salad

Wed, 22 Oct 2008 17:41:41 -0400

From the Vegetarian 5-Ingredient Gourmet Cookbook, by Nava Atlas -- posted by Chriztie1502

Turkish Pumpkin Soup

Tue, 28 Oct 2008 00:34:45 -0400

A delicious autumn soup with its origins coming from Bursa in Turkey. The allspice and honey make it so homely and warming! -- posted by Cem

Israeli Salad

Wed, 29 Oct 2008 17:56:09 -0400

I posted this out of frustration for the Israeli salad recipes out there that overwhelmed the salad with silly herbs and were not needed. This version is simple, clean cut, fresh and quick. It comes from my Israeli husband and is the Be'er Sheva style. -- posted by KosherCook

Cilantro Salad (Salata Dukos)

Tue, 04 Nov 2008 01:08:15 -0500

This is a spicy Saudi salad that is more like a salsa. It can be served with fish or grilled meats. -- posted by Michelle (Chef #632056)

Lentil Stew With Spinach and Potatoes

Mon, 10 Nov 2008 23:14:21 -0500

This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too. -- posted by blucoat

Couscous Salad

Tue, 11 Nov 2008 23:01:57 -0500

A quick little couscous salad that I threw together for myself and my DH. Served it as an accompaniment to chicken. -- posted by Taris Flashpaw

Fried Eggplant With Yogurt Sauce

Wed, 19 Nov 2008 01:43:57 -0500

My mother's recipe. This is a very simple side dish to go along with an Indian or Middle Eastern meal. It's great over rice. The eggplant will be soft, not crunchy, so if you prefer a crunchy fried eggplant then this is not the recipe for you :) Cooking time does not include the time it takes for the oil to heat up. Enjoy. -- posted by BrownSugarChef

Lavash Sandwich

Thu, 20 Nov 2008 20:07:49 -0500

Lavash is an Armenian flat bread that is rollable, kind of like a tortilla, but tastier! My mom makes these sandwiches in a roll, then slices them so they look like the little round sandwiches on sandwich platters. -- posted by ThatSouthernBelle

Summer Couscous

Mon, 01 Dec 2008 16:44:56 -0500

From 365 Ways to Cook Pasta. I'd be tempted to try this with Israeli couscous. -- posted by dicentra

Grandma's Lebanese Green Beans

Tue, 09 Dec 2008 22:44:00 -0500

Lebanese-style green beans were always part of the family dinner table at my grandparents' house. In my opinion, they are a quintessential vegetarian comfort food. They are best served along side something that can sop up the delicious garlicky sauce. I recommend pilaf or mujadarrah. -- posted by Aram

Lentils and Spinach

Wed, 17 Dec 2008 20:58:37 -0500

This is a very tasty dhal I got from my sister-in-law who got it from one of her cookbooks, I don't know which one. I'll update later when I get the name. -- posted by Chef #166044

Middle-Eastern Salad With Orange and Feta

Mon, 05 Jan 2009 23:52:11 -0500

This stylish salad is based on fattoush, a classic Middle-Eastern dish. -- posted by English_Rose

Vegetarian Kufteh / Köfte (Middle-Eastern Meatballs)

Wed, 07 Jan 2009 00:01:46 -0500

Kufteh (Persian), köfte (Turkish) and kibbeh (Arabic) are round, walnut-sized patties usually made from pounded meat but sometimes from fish or vegetable pulp, which then is mixed with fine bulgur, herbs and spices. Serve this vegetarian version as an appetizer or a side dish. This recipe is from Martha Rose Shulman and was printed in the New York Times (January 2, 2009). -- posted by blucoat

Lebanese Tomato Salsa (Banadurah Harrah)

Wed, 07 Jan 2009 18:40:49 -0500

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread. -- posted by English_Rose

Sweet Potato Puree With Tamari, Maple Syrup and Chilli

Sun, 11 Jan 2009 18:43:47 -0500

,From 'A Year in my Kitchen' by Skye Gyngell. This is a punchy, sweet tasting puree which goes well with middle eastern flavoured dishes and grilled meats. -- posted by lindseylcw

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

Spicy Tomato & Green Beans

Tue, 13 Jan 2009 02:04:12 -0500

A very unique and delicious combination! A tweaked version of Middle Eastern Recipe's "Yakhnit Lobia" (http://www.ummah.com/family/recipes/yakhnit.html). The original recipe calls for twice the green beans given here plus 1/2 lbs cubed veal, which I imagine is also good and would make a meal of itself, but I like this as a green bean side dish with a kick! Don't let the ingredient list scare you, the combination is very delicious. -- posted by SJBG

Egyptian Garlic & Coriander Chunky Marinara

Tue, 13 Jan 2009 02:09:25 -0500

This is the sauce from a salmon recipe from Ana Sortun's book "Spice: Flavors of the Mediterranean." It's served with pan-seared salmon, but would be nice as a pasta sauce as well (though I *really* recommend it with salmon!). This sauce can be made vegan if you omit the butter (in that case, add a little more olive oil). The book suggests using cilantro as a garnish instead of parsley, if desired, which makes sense, considering the coriander... -- posted by SJBG

Chickpea & Feta Veggie Burgers

Tue, 03 Feb 2009 01:58:01 -0500

This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, "Espresso Love". and was printed in her lovely cookbook, "Table Talk - Food, Family, Love". -- posted by blucoat

Green Beans in Olive Oil

Mon, 09 Feb 2009 00:19:37 -0500

A simple, straight-forward way to serve green beans as a side dish. This is a good choice for a cold dish at a buffet. -- posted by Ice Cool Kitty

Fattoush

Mon, 16 Feb 2009 09:48:33 -0500

I love this Syrian salad, it makes a great summer barbeque addition to spiced kebabs. From SBS Food Safari. -- posted by Chickee

Eggplant and Pomegranate Stew (With Beef or Lamb)

Sun, 15 Mar 2009 00:25:44 -0400

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding! -- posted by Aisha al Saieed

Tabbouleh for Koftas

Mon, 16 Mar 2009 15:25:16 -0400

This goes with the Vegetarian Koftas recipe. I like it better than other tabboulehs because there is less onion and leafy stuff in it. -- posted by Super Wifey

Mediterranean Tomato Pasta

Mon, 16 Mar 2009 15:42:37 -0400

I got this recipe from a vegetarian cookbook, tried it and realised how light and tasty it was! Very easy to make and ingredients can be modified to your personal taste; I always add more tomatoes but also black olives cut in quarters would taste great! -- posted by cheese lover

Lentil and Rice Casserole

Mon, 16 Mar 2009 18:59:35 -0400

Pretty easy and pretty tasty, makes a great vegetarian main course. -- posted by Super Wifey

Mock Chestnut Torte (Passover Cake)

Thu, 19 Mar 2009 01:15:31 -0400

This recipe is from the wonderful cookbook, "A Treasury of Jewish Holiday Baking", by Marcy Goldman. This pareve Pesach cake tastes like a rich but light chocolate cheesecake. It's wonderful with or without the glaze. If you don't mind a dairy cake, it's also excellent with a regular ganache (with cream, etc...). Kids will LOVE this and won't even know they're eating a vegetable (you cannot taste the sweet potatoes). Enjoy! You can also serve this in squares, as French-style "petit fours." The glaze slicks this up but is not necessary a dusting of cocoa is just fine. -- posted by blucoat

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Jerusalem Salad (Salata Kudsiyeh)

Mon, 23 Mar 2009 15:02:44 -0400

Recipe is from May S. Bsisu's cookbook, "The Arab Table". Serve with warm lentils with rice, grilled meats, or spoon onto falafel in place of the tomato and onion slices. -- posted by blucoat

Tortma Stew - My Little Twist on a Traditional Arabic Meal

Sun, 29 Mar 2009 20:28:44 -0400

My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses. -- posted by Cookie Jarvis

Sweet-And-Sour Celery (Sephardic Passover Apio)

Mon, 30 Mar 2009 14:32:31 -0400

This Turkish Passover dish is from this month's "Gourmet Magazine" (April 2009). As the celery cooks, it soaks up the braising liquid and becomes silky. Cooks' note: Celery can be braised 1 day ahead and chilled. Reheat over low heat, adding more water if necessary, or reheat in a microwave. Add celery leaves and parsley before serving. -- posted by blucoat

Cinnamon-Spiced Chard Pancakes (Passover)

Thu, 02 Apr 2009 01:29:02 -0400

This "Bon Appétit" recipe works very well with virtually any green, including spinach, kale, or some spring mix. -- posted by blucoat

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Mixed Vegetable Kugel (Passover)

Mon, 13 Apr 2009 17:49:33 -0400

This is a delicious, super-easy kugel for Pesach or all year. It doesn't contain potato starch or matzo meal and is suitable for those avoiding gluten. I found this great recipe on an online forum. -- posted by blucoat

Spinach-Filled Anatolian Flatbread or Wrap

Sat, 18 Apr 2009 16:53:13 -0400

Entered for safe-keeping for ZWT. From Ghillie Basan's "Classic Turkish Cooking." You can roll freshly made wraps in foil and keep warm for at least 30 minutes. The flatbreads can be folded over a filling and baked, like a quesadilla. Another option: cook a bigger batch of flatbreads without filling them, piling them on a large sheet of foil and wrapping them to reheat later for serving instead of pita with dips. -- posted by KateL

How to Prepare Fresh Okra Before Cooking

Mon, 20 Apr 2009 00:02:15 -0400

This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Included also are instructions on how to freeze fresh okra for later use. It's taken from The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Syrian Green Beans With Cilantro

Thu, 23 Apr 2009 01:56:06 -0400

This is a great vegetarian dish. Perfect with pita or eat it as a side dish. -- posted by *Bellinda*

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Jim Cohen's Sephardic Brisket

Sun, 26 Apr 2009 21:08:53 -0400

Entered for safe-keeping for ZWT. From "Jewish Cooking In America with Joan Nathan" by Maryland Public Television. Per one source, a pasilla chile is fresh, and called a chile negro if dried. In California, poblano chiles are also called pasilla chiles, if in error, but may be used in a pinch, and ancho chile peppers are dried poblano peppers. Use gloves when handling chiles, or you will be sorry. Serve with saffron rice, mashed potatoes, or couscous. -- posted by KateL

Truffles With Rice

Sat, 02 May 2009 02:13:27 -0400

truffles are delicious and are popular in iraq, it is kind of cheap here, you can buy 1 pound of it for 10-15 dollars! and i'm not joking, it grows in the western areas of iraq, and most famous ways of cooking truffles here are 1.truffles with rice or 2.simply boiled truffles and i will post all truffles recipes here on recipezaar. -- posted by hoda

Greek Stuffed Zucchini (Halal)(Kolokithakia Yemista)(Gluten Free

Mon, 04 May 2009 19:47:04 -0400

A good five stars with lemon sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal. -- posted by UmmBinat

Turp Salatsi (Radish Salad)

Wed, 06 May 2009 00:36:24 -0400

I have been intrigued by Turkish cuisine for going on a good four years now-no, actually longer. Here's a delightful summer salad and very quick to make, too! Use organic garden fresh radishes if possible and even better a variety (of). Don't use old, yucky supermarket radishes. From turkishcookbook.com -- posted by Cookgirl

Sunchoke Gratin

Sun, 10 May 2009 20:09:50 -0400

What's a sunchoke, you might ask? It's a Jerusalem artichoke, part of the sunflower family. They are gnarly and have a nutty flavor. This gratin will work well with any starchy root vegetable, such as potato, parsnip, turnip, or with fennel. Adapted from a local chef, James McDevitt. -- posted by Ice Cool Kitty

Apple and Spinach Salad

Mon, 11 May 2009 10:58:47 -0400

A little twist on spinach salad. -- posted by Ice Cool Kitty

Thum -- Garlic Sauce (Lebanon -- Middle East)

Sat, 23 May 2009 18:14:10 -0400

This recipe comes from the 2002 cookbook, Mediterranean Street Food. -- posted by Sydney Mike

Manaquis Bil-Za'tar -- Thyme Bread (Lebanon -- Middle East)

Sat, 23 May 2009 18:16:45 -0400

This recipe combo was found more or less intact in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include time needed for dough to rise. -- posted by Sydney Mike

Cucumber Salad With Tahini Dressing

Mon, 25 May 2009 22:30:38 -0400

This is a vegan no salt recipe from The No Salt Cookbook. If your diet can tolerate salt, simply add salt to taste! Feel free to throw in some onions and some red peppers too! -- posted by JanuaryBride

Dead Sea Babaganoush

Tue, 26 May 2009 00:52:00 -0400

People tell me they would buy my cookbook just to have this one recipe. So, I thought I would post it here since Cooking for The King is not (yet) published. If you really like it (its so easy and DE-licious!) please visit my new site http://www.thekosherchannel.com and leave me a comment. While there you can also look under "Salads" to find out how this dish got its name. Todah! -- posted by Renee in Yerushalayim

Cacik (Tzatziki "cousin")

Wed, 27 May 2009 22:37:03 -0400

Entered for safe-keeping. From Clean Eating, May/June 2009. Turkish cacik lacks lemon juice and uses less garlic than its cousin, tzatziki sauce. If yogurt is not drained, the mixture will be creamier. Substitute mint for all or part of the fresh dill, as you please. -- posted by KateL

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth

Babaganoush

Tue, 02 Jun 2009 17:25:52 -0400

Easy to make and very yummy! -- posted by Chef #999578

Kashk-E-Bademjan Iranian Egglplant Dip

Wed, 03 Jun 2009 12:53:08 -0400

This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant. If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe. You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe. Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same! -- posted by Mitra <3

Baba Ghannouj Soup

Wed, 17 Jun 2009 14:32:18 -0400

Another find for using the coming garden bounty. The Italiian parsley is growing wildly & the eggplants are coming along more slowly but they'll get there. Received in email from gourmet-recipes-from-around-the-world (thanks Alvin!). Alvin suggested using toasted crispy pita strips on top of the soup & soft pita triangles on the side. -- posted by Buster's friend

Low Carbers Tabouli Salad

Fri, 26 Jun 2009 02:45:36 -0400

Came up with this delicious salad as I really miss my couscous based Tabouli on low carb, it also helps use up some of the huge amounts of herbs my garden is producing right now. This salad tastes even nicer the next day and you would not guess the main ingredient is cauliflower!!!! -- posted by lindseylcw

World's Best Tabbouli / Tabouli / Tabbouleh / Tabouleh Salad

Mon, 29 Jun 2009 11:18:19 -0400

This was one of the most popular dishes at Nancy Mehagian's vegetarian restaurant on the island of Ibiza and she shared it in her book "Sirens Feast: An Edible Odyssey". There are two secret (and essential) ingredients in this recipe - fine bulgur (which has the added benefit of cooking quickly) and tamari soy sauce. This really is the best tabbouleh you will ever make! Dish should be chilled before serving. -- posted by blucoat

Persian Pickles

Thu, 02 Jul 2009 11:54:24 -0400

From a recipe at World Hearth, author unknown. -- posted by Sue L

Armenian Eggplant Salad

Mon, 06 Jul 2009 12:20:35 -0400

This healthy, light, and easy recipe is from Nancy Mehagian's culinary memoir "Siren's Feast, An Edible Odyssey". This dish was a favourite at her restaurant on the Spanish island of Ibiza. For those following WW, this recipe is only 1 point. -- posted by blucoat

Su Teresi Salatasi (Turkish Watercress Salad)

Tue, 07 Jul 2009 02:35:38 -0400

From turkishcookbook.com. Note: a word or two about grape molasses: Grape molasses, or uzum pekmezi (it goes by several names) is concentrated grape juice from the Mediterranean/Middle East. You can read more about it here: slowfoodbeirut.org/index_inv.php?c=inv18 -- posted by Cookgirl

Turkish Mücver

Fri, 10 Jul 2009 12:19:29 -0400

deep fried patties of grated zucchini with dill eggs and flour, part of traditional turkish summer dinner table -- posted by ILKER

Fatoosh (Middle Eastern Bread Salad)

Thu, 30 Jul 2009 02:51:30 -0400

As usual I eat at a restaurant then try to make the meal myself. Had this salad in Guelph yesterday at the Quebec Street Mall. Of course with out pita breads. It was marvelous! I found the recipe at "Vegetarian Recipes around the World" website and it had been posted by Susan Kline - Flint, Michigan, USA -- posted by No Wheat For Me

Stuffed Eggplants With Meat (Karniyarik)

Mon, 17 Aug 2009 02:17:00 -0400

This Turkish recipe was taken from "Arabesque" by Claudia Roden.... "These eggplants stuffed with ground meat-- their name, karniyarik, means "slashed belly"-- are served as a hot main dish with rice pilaf. Use a good quality tomato sauce." Cooking time also includes prep time. -- posted by marggie

Moroccan Chickpea, Carrot & Spinach Salad

Mon, 17 Aug 2009 02:28:45 -0400

This is from Sanitarium, love the sound of it but I would minus the raisins, I don't really do fruit in a savoury dish. -- posted by **Mandy**

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Mon, 17 Aug 2009 03:45:55 -0400

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. Time to make doesn't include the fenugreek soaking time. -- posted by Um Safia

'akwa - Traditional Yemeni Oxtail Stew

Mon, 17 Aug 2009 13:02:31 -0400

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 really is worth the wait (& you can get on with your chores whilst it's cooking as it needs little attention). I have a feeling that this could also be tweaked a little to accommodate crock pot cooking! 'Akwa is also commonly eaten during the month of Ramadan. -- posted by Um Safia

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Mon, 17 Aug 2009 13:31:04 -0400

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 temperature but you could eat it hot if you like. -- posted by Um Safia

Mutabbal (Eggplant Salad)

Wed, 19 Aug 2009 14:20:28 -0400

There are a variety of eggplant salads in Palestinian cuisine, but this is one which you will find in every restaurant as part of the traditional "Meza". -- posted by Pali's Favorites

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Wed, 26 Aug 2009 18:27:59 -0400

Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921. -- posted by UmmBinat

Turkish Chopped Salad

Thu, 27 Aug 2009 02:50:45 -0400

POSTED FOR RAMADAN TAG. This is Musa's variation on a dish from Gaziantep sometimes called Women's Salad. Recipe by Musa Dagdeviren from http://www.foodandwine.com. -- posted by UmmBinat

Spicy Lamb Shish Kebabs With Greek Pita Bread

Thu, 27 Aug 2009 14:15:59 -0400

POSTED FOR RAMADAN TAG. Recipe by Grace Parisi on http://www.foodandwine.com -- posted by UmmBinat

Artichoke Hearts in Olive Oil

Mon, 31 Aug 2009 11:38:56 -0400

Turkish Style Artichoke Hearts in Olive Oil. Perfect side dish for those hot summer days. -- posted by Dinu

Wonderful Iraqi Shorba (Soup) (Gluten Free)

Sun, 06 Sep 2009 19:59:57 -0400

Definatly 5 stars. Perfect for Ramadan after iftar and prayers. DH liked this a lot and so did I. I did not measure the amounts of each ingredient so they are all approximate to be added to personal taste. This is a version of Iraqi Shorba originally found on http://www.geocities.com/umhajar/phood1.html in combination with Recipe #154729. Enjoy! -- posted by UmmBinat

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

Saudi Tahini & Tomato Chicken

Fri, 18 Sep 2009 16:36:06 -0400

This is good. Enjoy with naan bread, Basmati rice such as Recipe #206772 or pita bread and a green salad. Recipe modified from http://arabicbites.blogspot.com -- posted by UmmBinat

Vegetarian Kharcho (Spicy Georgian Soup)

Tue, 22 Sep 2009 12:43:16 -0400

This is a spicy, hearty Georgian soup. It is traditionally made with meat, but I adapted a vegetarian version from a Georgian cookbook. It calls for the khmeli-suneli spice mix, of which there are as many varieties as there are cooks who make it themselves. The khmeli-suneli spice mix is available from Russian food stores, or can be mixed to your own taste. One recipe of this mix is <a href="http://www.recipezaar.com/Khmeli-Suneli-Spice-Mix-from-Georgia-289998">Khmeli-suneli spice mix from Georgia</a>. -- posted by Anya

Mish Salad

Fri, 25 Sep 2009 16:26:32 -0400

i found this recipe on a webgaza. it's a palestinian salad that once you tried it you might find it is addictive (i had it for a few weeks on a daily basis).it is very refreshing with any meal or can be eaten on its own. its name means "sour" and you can use homemade yogurt or even soured yogurt.once you made it, you can adjust the ingredient to your liking. -- posted by Chef 1278268 fitness

Persian Lamb and Okra Stew (Khoresh Bamieh)

Mon, 28 Sep 2009 01:08:16 -0400

Serve with cooked basmati rice. -- posted by Sue L

Roast Eggplant With Walnuts

Wed, 07 Oct 2009 11:53:41 -0400

This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink. -- posted by Buster's friend

Bouranee Baunjan Afghan Eggplant With Yogurt Sauce Recipe

Wed, 28 Oct 2009 17:10:09 -0400

This is an afghanistan recipe. It's delish. It is time consuming although easy cooking method. Hope you enjoy. http://www.afghan-network.net/Cooking/ -- posted by Jencathen

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

This healthy dip (which we call "hummus ganouj" ) is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes). If you don't have a blender, finely dice the garlic and mash the chickpeas with a fork, and mix with all the other ingredients. Although the result won't be as creamy, that's how hummus was made before blenders existed. -- posted by Hanna Louise

Samposa With Cheese

Mon, 23 Nov 2009 14:48:52 -0500

Its an easy and fast preparing snack for every time and occasion -- posted by Chef #1380472

Persian Style Onion Soup

Tue, 24 Nov 2009 15:09:16 -0500

I think it comes from Gordon Ramsay's Healthy Appetite -- posted by littlemafia

Cabbage Salad

Thu, 26 Nov 2009 02:29:16 -0500

This is a recipe for a light arabic cabbage salad.It's great served with rice dishes such as mujaddara. -- posted by Me chef

Basmati Rice Pilaf With Apples, Squash and Cranberries

Sat, 28 Nov 2009 21:23:51 -0500

A yummy side dish with lots of good flavors! This makes a great holiday dish or makes anyday special! This recipe is from Washington Post columnist Stephanie Witt Sedgwick. -- posted by Sharon123

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Marcy Goldman's World Famous Potato Pancakes Latkes

Thu, 17 Dec 2009 14:14:25 -0500

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out. -- posted by blucoat

Chef Beorn's Tri-Tip Salad

Mon, 21 Dec 2009 02:17:22 -0500

I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like. -- posted by Chef Beorn Hockenhull

Iraqi Potato Cakes With Tuna Filling (Batata Charp)

Tue, 29 Dec 2009 14:20:22 -0500

These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Awesome Low-Cal Low-Fat Tabouli Salad

Thu, 07 Jan 2010 01:01:17 -0500

A tangy viniagrette makes this parsley, tomato, and tiny pasta salad simply scrumptious! -- posted by kittyroara

Spiced Spinach With Yogurt

Tue, 19 Jan 2010 08:33:27 -0500

From "Wine Lover's Healthy Weight-Loss Plan" -- posted by GoldsmithLissa

Lebanese/Syrian Bazella

Tue, 19 Jan 2010 17:31:20 -0500

After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared. -- posted by Mustafa's Cook

Eggplant Dip (Baba Ghanoosh)

Thu, 04 Feb 2010 06:06:12 -0500

From the Los Angeles Times. Not tried; posted for safekeeping. This one looks really good! -- posted by coconutty

Red Kubbeh Soup

Mon, 08 Feb 2010 10:05:25 -0500

Kubbeh is a small pocket of dough that is stuffed with ground beef. Kubbeh for soup is usually boiled, whereas Kubbeh served on a platter is fried. Grocery stores in Israel and increasingly in the United States offer frozen packages of Kubbeh that are ready to drop into a vegetable soup. Enjoy this traditional recipe for kosher Kubbeh Soup, or Marak Kubbeh in Hebrew. I found MirJ has a great Kubbeh recipe, Recipe #26755 or you can use frozen store bought kubbeh. If you are counting calories add 260 calories per Kubbeh ball -- posted by Abba Gimel