Recipezaar: Northern Africa,Libyan recipes

Beans with Spinach (Lubya b' Selk)

Wed, 08 Jan 2003 20:12:26 -0500

This Libyan dish has been posted in response to a Round the World game. Looks tasty and a candidate for the crockpot as well. This could readily be made vegetarian by substituting dried bean curd or tempeh for the meat. -- posted by Missy Wombat

Shakshouka

Fri, 18 Apr 2003 20:11:41 -0400

Leshakshek means to shake in Hebrew. This is an egg and tomato dish that would be something different for brunch. Add garlic, basil, the possibilities are endless! Enjoy.. -- posted by Miraklegirl

Swordfish Kebabs

Wed, 07 May 2003 20:08:16 -0400

Serve with Salad, pitta bread and hummous. This is a wonderful Middle Eastern dish. -- posted by Mrs.Habu

Libyan Cheese Dip

Wed, 28 May 2003 20:09:47 -0400

This is a popular appetizer served in Libya! Can't remember where I got the recipe! -- posted by love4culinary

Curried Turkey Legs

Mon, 04 Aug 2003 20:02:27 -0400

Adopted! I was born and raised in a small village where most of the residesnt depended on their farm animals for their livelyhood. Our meat was mainly pork and chicken with an occasional pound of hamburger boutht at the butcher shop. Young calves were seldom eaten. The were shipped to market for cash. In those days, a young calf would bring about $75 which would buy a lot of school shoes. When I left home and started to work, I ate mainly in restaurants. I soon loved to enjoy the taste of lamb. In later years I was dining in a restaurant in North Africa, when a diner near me who had just ordered leg of lamb queried the waiter, "Did you know that if you fixed a turkey leg in this manner that it would taste just leg of lamb?" "Yes," the waiter replied, "That's what that is." When I was able to find two turkey legs in the bazaar, I bought them and took them back to my apartment and cooked them basically like this recipe. He was right they did taste just like curried log of lamb and at about a quarter of the price. I have been eating them ever since. I am happy to post this recipe because I know every who likes lamb will enjoy it immensely. -- posted by Queen Dragon Mom

Basboosa

Wed, 29 Oct 2003 20:02:23 -0500

Basboosa are thin semolina squares covered in a honey and lemon syrup. Very Middle Eastern, this goes great with some sweet Turkish coffee or some mint tea. -- posted by Mirj

Red Lentil and Vegetable Stew

Fri, 30 Jan 2004 20:01:25 -0500

Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing. -- posted by "Pink Eyed" Jim Cortina

Pickled Lemon Slices

Wed, 11 Feb 2004 20:00:27 -0500

This is a good way to use leftover lemons, can also be done with limes. They're sweet and sour and salty all at once. Make an interesting garnish for a margarita. You can eat these rind and all. Cook time is pickling in refrigerator time. -- posted by "Pink Eyed" Jim Cortina

Homemade Pomegranate Molasses

Wed, 17 Mar 2004 19:59:47 -0500

This is a way to make pomegranate molasses if you do not have access to a middle eastern grocery store, but can get pomegranate juice. -- posted by "Pink Eyed" Jim Cortina

Homemade Tahini

Sun, 06 Jun 2004 19:59:23 -0400

This is a recipe for homemade tahini from The Frugal Gourmet Cooks Three Ancient Cuisines NOTE: Since I have not made this, I could not tell you what the amount it yields is. The recipe says 4 servings, but I don't know what that is based on. -- posted by Charmed

Middle Eastern Pilaff

Tue, 20 Sep 2005 10:29:56 -0400

A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour. -- posted by bluemoon downunder

Lentil and Spinach Salad With Onion, Cumin and Garlic

Fri, 30 Sep 2005 12:59:22 -0400

A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives. -- posted by bluemoon downunder

Salata Arabieh

Fri, 14 Oct 2005 14:29:46 -0400

A simple Middle Eastern salad which provides a refreshing complement to Middle Eastern dishes or which can be served as one of a range of dishes in a mezze spread; or be used with falafel and hummus in pita bread. -- posted by bluemoon downunder

Muhallabia (Ground Rice Pudding)

Fri, 14 Oct 2005 14:31:17 -0400

A classic Middle Eastern dessert, which I have often eaten in Middle Eastern restaurants, so I was pleased to find it in Christine Osborne's 'Middle Eastern Food and Drink'. I have not yet tried this recipe. I am posting it for the 2005 Zaar World Tour. When I've eaten this dish, it has been garnished with chopped pistachio nuts. This recipe offers chopped almonds as an alternative. This is a make-ahead recipe: the estimated preparation and cooking times do not include the time needed for chilling. -- posted by bluemoon downunder

Limoonada

Fri, 14 Oct 2005 14:47:56 -0400

Middle Eastern Lemonade is something I've often drunk - and loved - in Middle Eastern restaurants, but this is the first recipe for it I've come across. The lemonade I've been served in Middle Eastern restaurants - and this recipe - are NOT at all sweet, which is actually exactly how I like it (!) so I've left the recipe as I found it in Christine Osborne's 'Middle Eastern Food and Drink', but where the recipe lists among the ingredients "sugar syrup to taste", I'm adding the alternative "or sugar to taste"! I'm posting this for the 2005 Zaar World Tour. For orange blossom water, look in Indian, Greek or Lebanese grocery stores. I haven't made this recipe yet, but I'd be inclined to make it with a mix of limes and lemons. I'm posting it for the 2005 Zaar World Tour. -- posted by bluemoon downunder

Sharbat (Orange Ice)

Fri, 14 Oct 2005 14:49:23 -0400

A wonderfully refreshing drink popular throughout the Middle East. This particular version of it is from Iran, and is from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. It is impossible to provide "accurate" freezing times for this recipe, as it's really up to you - and also of course to the efficiency of your fridge - just how many times you repeat step 4. When I've made this, I've repeated this step three times, so that's what I've calculated into the "cooking time". For this recipe "cooking time" = freezing time. This is, therefore, obviously a prepare-ahead drink/dessert, and one which is ideally made when you are in the kitchen preparing other dishes. I'm posting it for the 2005 Zaar World Tour. Orange-blossom water can be purchased from Middle Eastern grocery stores. I'd recommend making this Sharbat with fresh oranges and lemons, and with natural spring water or filtered water. And to use more or less sugar, to satisfy your taste preferences. -- posted by bluemoon downunder

Bourtaka Muhallabieh (Orange Custard With Caramel)

Fri, 14 Oct 2005 16:18:25 -0400

A Lebanese Orange Custard with Caramel, which I'm posting for the 2005 Zaar World Tour, adapted from a recipe in from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. This dessert can be eaten warm or chilled. -- posted by bluemoon downunder

Ma'amoul (Lebanese Date Stuffed Pastries)

Mon, 17 Oct 2005 14:52:34 -0400

A popular Middle Eastern pastry, especially as popular at Easter. From 'The Best of Lebanese and Middle Eastern Cooking', posted here for the 2005 Zaar World Tour. Serve with coffee, after a Middle Eastern banquet. Orange-blossom water and rose water can be purchased from Greek and Middle Eastern grocers. The preparation and cooking times do not include the 30 minutes for the dough to rest. -- posted by bluemoon downunder

Loz (Almond Sweetmeats)

Mon, 17 Oct 2005 14:53:18 -0400

These delicious, low-fat Middle Eastern almond sweetmeats are from 'The Best of Lebanese and Middle Eastern Cooking', and have been posted for the 2005 Zaar World Tour. The "resting" time for the paste has not been included in the preparation time below. -- posted by bluemoon downunder

Horaimi

Wed, 08 Mar 2006 14:37:17 -0500

I don't know if this is Libyan or Tunisian, but its a delicious North African way of cooking fish. This is also great cold. I used to cook this a lot on Sundays and bring the leftovers to work on Monday. People's mouths would water when I heated it up in the microwave. -- posted by Transylmania

Baked Chicken With Lemon and Herbs

Mon, 17 Apr 2006 16:37:14 -0400

Good source recipe for calcium. This recipe can be serviced with potatoes or rice. -- posted by Moegourmet

Tabbouleh Salad

Thu, 15 Jun 2006 23:26:13 -0400

A great salad for potlucks. Substitutions can be made to the vegetables. While in Mexico I used cilantro instead of parsley and added poblanos and created a southwestern tabbouleh. Very refreshing! -- posted by Galley Wench

Hummus With Chipotles & a Hint of Orange

Sat, 14 Oct 2006 17:45:00 -0400

I kicked up my Recipe #51535 Rich, Smooth, & Healthy hummus by adding chipotle in adobo sauce and refreshing orange juice and zest! Serve with toasted pitas. Use as a spread in wraps. Spread on toasted rye topped with ripe tomatoes. Also add diced roasted red peppers if you like. -- posted by ~Rita~

Slata Tunisiya - Tunisian Salad

Tue, 14 Nov 2006 13:35:30 -0500

Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent. -- posted by Mme Melissa

North African Desert Grilled Lamb Cutlets

Tue, 14 Nov 2006 13:36:02 -0500

So easy, so good. The herbs added in at the end permeate the meat with flavor and the air with scent. -- posted by Mme Melissa

Easy As Pita Bread

Tue, 06 Feb 2007 21:32:45 -0500

this recipe is real easy. My mother in law came to visit once from jordan and ever since my husband refuses to eat toast. but hey! i usually do the dough at night and bake it in the morning. but you dont need to leave it so much. just make sure the oven is real hot and dont open it too much. -- posted by tabbakh

Tunisian Couscous Salad With Grilled Sausages

Thu, 31 May 2007 18:52:01 -0400

This comes from one of my Food and Wine cookbooks. Use whatever kind of sausages you like: hot, mild or a combination. They say to serve this with an Australian Shiraz. Im posting it for ZWT3. Now I just have to go look up where Tunisia is! LOL. (It is in North Africa between Algeria and Libya) -- posted by dicentra

Milk With Saffron

Thu, 07 Jun 2007 22:41:14 -0400

A Middle East treat. This is a delicious nighttime beverage and can also be served over ice for a cool beverage. -- posted by Brenda.

Shorba Libya

Sat, 03 Nov 2007 20:29:05 -0400

This is a classic delicious Libyan soup. I found the recipe online while specifically looking for North-African recipes. -- posted by MariaBright

Lamb in Tomato Sauce

Tue, 29 Jan 2008 01:12:11 -0500

This is an adaptation of a dish my husband cooks from Libya. As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it. If you like HOT stuff I bet this would be good with some peppers but I wouldn't have a clue which kind would compliment it best. -- posted by Veiled Princess

Apples With Honey

Tue, 10 Jun 2008 01:03:17 -0400

I found this Lebanese recipe in a Mediterranean cookbook & thought it would be delicious. -- posted by Nasseh

Pomegranate Barbecue Sauce

Mon, 23 Jun 2008 22:39:15 -0400

Developed by Monica Pope of T'afia Restaurant in Houston, Texas, as a sauce for a North African style meat loaf, with a brush of Texas. -- posted by Sue L

Fish Balls in Tomato-Basil Sauce

Tue, 05 Aug 2008 18:19:41 -0400

This Italian and Libyan- influenced dish is great to serve in the summer months. -- posted by Sephardi Kitchen

Potato, Artichoke and Parsley Tagine

Thu, 07 Aug 2008 23:24:11 -0400

In Morocco, a tagine is a stew cooked in an earthenware dish. In Tunisia, a tagine is an egg dish similar to a frittata, and baked in a round dish. Use cayenne pepper judiciously! -- posted by Stacia_

Marak Dar Marhzin (Pumpkin Stew)

Fri, 08 Aug 2008 00:13:09 -0400

A marak is a vegetable version of a tagine. Adapt this recipe to whatever root vegetables you prefer. -- posted by Stacia_

Chicken With Apricots and Prunes

Fri, 08 Aug 2008 00:35:57 -0400

Delicious! -- posted by Stacia_

Hararat Version 1 - Libyan Spice Blend

Thu, 29 Jan 2009 14:06:26 -0500

This is a common seasoning in Libya. I was surprised that there isn't a recipe for it on zaar (though it could have another name...I'm certainly no expert). I found this recipe online (http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-hararat). I must admit that I have never made this before - and that this particular recipe is a bit annoying as you have to grind everything in a spice/coffee grinder or I suppose a mortar and pestle if you're ambitious. I am posting a different version that uses pre-ground spices. Feel free to multiply this recipe to make any amount you wish. -- posted by Georgiapea

Hararat Version 2 - Libyan Spice Blend

Thu, 29 Jan 2009 14:08:13 -0500

This is another hararat recipe. I found this online as well (http://morselsandmusings.blogspot.com/2008/03/sharba-libiya.html - this website has a lovely looking soup recipe accompanying the spice blend). This one is easier to make than version 1, because the spices are already ground, thus you don't need a spice or coffee grinder. The spices are dry fried or toasted to release the flavours! Be sure NOT to add any oil. -- posted by Georgiapea

Posh Hummus

Wed, 18 Feb 2009 10:51:52 -0500

Impress everyone with this great version, and you'll never want to settle for store-bought again -- posted by English_Rose

Shorba (Libyan Style Lamb Stew)

Sun, 01 Mar 2009 18:21:14 -0500

Originally a Turkish recipe, variations of Shorba exist in those regions formerly under the control of the Ottoman Empire. -- posted by Celticevergreen

Cumin & Tahini Yogurt Dip

Mon, 02 Mar 2009 17:52:23 -0500

Try serving thisalongside your favourite tagine or spicy vegetable soups with pita to dip. -- posted by English_Rose

Libyan Marinated Chickpeas

Sun, 26 Apr 2009 21:08:10 -0400

Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration. -- posted by KateL

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