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Welcome to the Celtnet Recipes section for recipes from Arabia and the Levant. Here you will find all the recipes for each and every country in Arabia and the Levant (Arabia: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and United Arab Emirates; Levant: Israel, Jordan, Lebanon and Syria) gathered into one place. All the countries of Arabia and the Levant are represented here with a (growing) number of recipes representing each.
These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you! Your donations keep this site going and they keep me motivated to add more and more content to the site as well. |
Alphabetical list of recipes from Arabia and the Levant follows (limited to 100 recipes per page). There are 80 recipes in total:
| Arabic Aseeda Origin: Arabic | Jerusalem Kugel Origin: Jewish | Pitta Bread Origin: Middle East |
| Asparagus with Lemon Matzo Crumble Origin: Jewish | Ka'ak Biscuits Origin: Lebanese | Potato Vegetable Kugel Origin: Jewish |
| Assabeh Tamr (Date Fingers) Origin: Arabic | Kadee Origin: Middle East | Prune-stuffed Chicken Origin: Israel |
| Baba Ghanoush Origin: Middle East | Khoubz Araby (Arabic Flatbread) Origin: Syria | Quamar-el-Deen (Dried Apricot Leather) Origin: Middle East |
| Bagels Origin: Jewish | Khubz'arabi (Pita Bread) Origin: Arabic | Quamar-el-Deen Dessert (Dried Apricot Leather Dessert) Origin: Bahrain |
| Batingan bi Jibn (Baked Aubergines with Cheese) Origin: Arabic | Koozy (Leg of Lamb) Origin: Middle East | Roz Bi Haleeb (Arab Rice Pudding with Mastic) Origin: Arabic |
| Beid bi Lamoun (Egg and Lemon Soup) Origin: Middle East | Lahm bi Agine Mankoushe (Lebanese Lamb Pizza) Origin: Lebanon | Salatit Khodar Meshakel (Mixed Fresh Vegetable Salad) Origin: Middle East |
| Black Forest Passover Brownies Origin: Jewish | Lamoun Makbouss (Samboosak) Origin: Middle East | Samboosak Origin: Arabic |
| Blintzes Origin: Jewish | Lebanese Lamb and Pine Nut Pizza Origin: Lebanon | Saudi Baharat Origin: Saudi Arabia |
| Blintzes with Cream Cheese and Cinnamon Origin: Jewish | Lebanese Pizza Sauce Origin: Lebanon | Sayadieh Samak (Baked Fish with Rice) Origin: Saudi Arabia |
| Boharat Origin: Middle East | Mandelbroit Origin: Jewish | Shish Tawuq (Chicken Kebab with Bharat Spices) Origin: Syria |
| Challah Origin: Jewish | Mankoushe (Lebanese Pizza Dough) Origin: Lebanon | Shourabit Silq bi Laban (Chard and Yoghurt Soup) Origin: Lebanon |
| Challah French Toast Origin: Jewish | Matzo Balls Origin: Jewish | Spinach Blintzes Origin: Jewish |
| Cinnamon Apple Cake for Passover Origin: Jewish | Matzo Bread Origin: Israel | Spinach Fatayer Origin: Lebanon |
| Cocoa Nib and Currant Rugleach Origin: Jewish | Matzo Brei Origin: Israel | Stuffed Roast Chicken for Passover Origin: Jewish |
| Dajaaj al Riz (Syrian Roast Chicken with Rice) Origin: Syria | Matzo Meal Biscuits Origin: Jewish | Sweet Cicely and Wild Thyme Crusted Labnah Origin: Lebanon |
| Falafel Origin: Middle East | Matzoh Onion Stuffing Origin: Jewish | Syrian Baharat Origin: Syria |
| Fasooleyah Khodra bi Zeit (Saudi Green Bean Salad) Origin: Saudi Arabia | Middle Eastern Rice Origin: Middle East | Tabbouleh Origin: Lebanese |
| Fattoush Origin: Middle East | Muhammara (Hot Pepper Dip) Origin: Lebanon | Tahinat el Beid (Tahini with Eggs) Origin: Lebanon |
| Garlic, Thyme and Lemon Pitta Bread Origin: Middle East | Muhammara (Syrian Sweet Pepper Spread) Origin: Syria | Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East |
| Gebne Mankoushe (Lebanese Cheese Pizza) Origin: Lebanon | Musakhkhan (Baked Chicken and Onions With Sumac) Origin: Palestinian | Tishreeb Hummus (Chickpea Casserole) Origin: Middle East |
| Gefite Fish Pate Origin: Jewish | Mushroom Cheese Blintzes Origin: Jewish | Zaatar Origin: Lebanon |
| Halva Origin: Lebanon | Palestinian Cardamom Coffee Origin: Palestinian | Zaatar Mankoushe (Lebanese Zaatar Pizza) Origin: Lebanon |
| Halvah Origin: Jewish | Passover Banana Sponge Cake Origin: Jewish | Zahtar Origin: Jordan |
| Harees Origin: United Arab Emirates | Passover Matzoh Pudding Origin: Jewish | Zahtar-spiced Barbecued Mutton Origin: Jordan |
| Hummus bi Tahina (Hummus with Tahini) Origin: Arabic | Pesach Chremslach (Fruit and Nut Fritters for Passover) Origin: Jewish | Zhoug Origin: Yemen |
| Ijjah Bil Tawabel (Seasoned Savoury Cakes) Origin: Arabic | Pilaf-Stuffed Onions Origin: Middle East |
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British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
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.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.