![]() | ![]() |
Alphabetical list of recipes from Arabia and the Levant follows (limited to 100 recipes per page). There are 65 recipes in total:
| Arabic Aseeda Origin: Arabic | Ijjah Bil Tawabel (Seasoned Savoury Cakes) Origin: Arabic | Quamar-el-Deen (Dried Apricot Leather) Origin: Middle East |
| Assabeh Tamr (Date Fingers) Origin: Arabic | Jerusalem Kugel Origin: Jewish | Quamar-el-Deen Dessert (Dried Apricot Leather Dessert) Origin: Bahrain |
| Baba Ghanoush Origin: Middle East | Ka'ak Biscuits Origin: Lebanese | Roz Bi Haleeb (Arab Rice Pudding with Mastic) Origin: Arabic |
| Bagels Origin: Jewish | Kadee Origin: Middle East | Samboosak Origin: Arabic |
| Batingan bi Jibn (Baked Aubergines with Cheese) Origin: Arabic | Khoubz Araby (Arabic Flatbread) Origin: Syria | Saudi Baharat Origin: Saudi Arabia |
| Beid bi Lamoun (Egg and Lemon Soup) Origin: Middle East | Khubz'arabi (Pita Bread) Origin: Arabic | Sayadieh Samak (Baked Fish with Rice) Origin: Saudi Arabia |
| Blintzes Origin: Jewish | Koozy (Leg of Lamb) Origin: Middle East | Shish Tawuq (Chicken Kebab with Bharat Spices) Origin: Syria |
| Blintzes with Cream Cheese and Cinnamon Origin: Jewish | Lahm bi Agine Mankoushe (Lebanese Lamb Pizza) Origin: Lebanon | Shourabit Silq bi Laban (Chard and Yoghurt Soup) Origin: Lebanon |
| Boharat Origin: Middle East | Lamoun Makbouss (Samboosak) Origin: Middle East | Spinach Blintzes Origin: Jewish |
| Challah Origin: Jewish | Lebanese Lamb and Pine Nut Pizza Origin: Lebanon | Spinach Fatayer Origin: Lebanon |
| Challah French Toast Origin: Jewish | Lebanese Pizza Sauce Origin: Lebanon | Sweet Cicely and Wild Thyme Crusted Labnah Origin: Lebanon |
| Cocoa Nib and Currant Rugleach Origin: Jewish | Mandelbroit Origin: Jewish | Syrian Baharat Origin: Syria |
| Dajaaj al Riz (Syrian Roast Chicken with Rice) Origin: Syria | Mankoushe (Lebanese Pizza Dough) Origin: Lebanon | Tabbouleh Origin: Lebanese |
| Falafel Origin: Middle East | Matzo Meal Biscuits Origin: Jewish | Tahinat el Beid (Tahini with Eggs) Origin: Lebanon |
| Fasooleyah Khodra bi Zeit (Saudi Green Bean Salad) Origin: Saudi Arabia | Middle Eastern Rice Origin: Middle East | Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East |
| Fattoush Origin: Middle East | Muhammara (Hot Pepper Dip) Origin: Lebanon | Tishreeb Hummus (Chickpea Casserole) Origin: Middle East |
| Garlic, Thyme and Lemon Pitta Bread Origin: Middle East | Musakhkhan (Baked Chicken and Onions With Sumac) Origin: Palestinian | Zaatar Origin: Lebanon |
| Gebne Mankoushe (Lebanese Cheese Pizza) Origin: Lebanon | Mushroom Cheese Blintzes Origin: Jewish | Zaatar Mankoushe (Lebanese Zaatar Pizza) Origin: Lebanon |
| Halva Origin: Lebanon | Palestinian Cardamom Coffee Origin: Palestinian | Zahtar Origin: Jordan |
| Halvah Origin: Jewish | Pilaf-Stuffed Onions Origin: Middle East | Zahtar-spiced Barbecued Mutton Origin: Jordan |
| Harees Origin: United Arab Emirates | Pitta Bread Origin: Middle East | Zhoug Origin: Yemen |
| Hummus bi Tahina (Hummus with Tahini) Origin: Arabic | Prune-stuffed Chicken Origin: Israel |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?