Do'a or Dukkah (An Egyptian Seed, Nut and Spice Dip)

Page 55

Khodrawat bel Khal (Raw and Vinegared Vegetables)

Page 56

Bassal bel Khal (Onions with Vinegar)

Page 57

Batarekh (Bottarga/Boutargue)

Page 57

Taramasalata

Page 57

Gebna Mashwi aw Makli (Broiled or Fried Cheese)

Page 58

Muhammara Walnut and Pomegranate Paste)

Page 58

Cevisli Biber (Roasted Pepper and Walnut Paste)

Page 59

Wara Einab or Dolma (Cold Stuffed Grape Leaves)

Page 59

Hot Stuffed Grape Leaves

Page 60

Ta'amia or Falafel (Bean Rissoles)

Page 61

Borani-e Bademjan (Eggplant Puree with Yogurt)

Page 64

Eggplant Caviar

Page 64

Baba Ghanouj or Moutabal (Eggplant and Tahini Dip)

Page 65

Tarator bi Tahina (Tahina Cream Sauce)

Page 65

Yemeni Hilbeh (Fenugreek Relish)

Page 66

Tahina bel Laban Zabadi (Tahina Cream Salad with Yogurt)

Page 67

Teradot (Tahina with Walnuts)

Page 67

Hummus bi Tahina (Chickpea Puree with Tahina)

Page 68

Hummus Habb (Chickpea Puree)

Page 68

Ful Nabed or Bissara (Dried Fava Bean Puree)

Page 69

Cacik (Yogurt and Cucumber Salad)

Page 70

Fassoulia Beida (Puree of Dried White Beans)

Page 70

Purslane or Lamb's Lettuce and Yogurt Salad

Page 70

Borani-e Esfenaj (Spinach and Yogurt Salad)

Page 71

Feta Cheese Dip

Page 71

Michoteta (Feta Cheese and Cucumber Salad)

Page 71

Salata Arabieh (Arab Salad)

Page 72

Shanklish (Goat Cheese Salad)

Page 72

Na'na Mukhalal

Page 73

Fattoush (Bread Salad)

Page 74

Khiar bel Na'na (Cucumber Salad with Mint)

Page 74

Radish Salad

Page 75

Salata Horiatiki (Greek Country Salad)

Page 75

Tamatem bel Bassal (Tomato Salad with Onions)

Page 75

Tabbouleh (Parsley and Bulgur Salad)

Page 76

Batrik (Bulgur Salad with Nuts)

Page 77

Kisir (Bulgur and Tomato Salad)

Page 77

Couscous Salad

Page 78

Grated Carrot Salad

Page 78

Salsouf (Bulgur and Chickpea Salad)

Page 78

Lettuce and Orange Salad

Page 79

Orange and Olive Salad

Page 79

Betingan bel Khal wal Tom (Eggplant Slices with Vinegar and Garlic)

Page 80

Betingan bel Rumman (Eggplant Slices with Pomegranate Syrup)

Page 80

Carrot and Orange Salad

Page 80

Orange and Radish Salad

Page 80

Orange Salad with Orange-Blossom Water and Cinnamon

Page 80

Turnip and Orange Salad

Page 80

Domatesli Patlican Tava (Eggplant Slices with Tomato Sauce

Page 81

Yogurtlu Patlican (Eggplant Slices with Yogurt)

Page 81

Betingan bel Dibs Rumman (Marinated Baby Eggplants with Pomegranate Syrup)

Page 82

Eggplants in a spicy Honey Sauce

Page 82

Sweet and Sour Eggplant Salad

Page 83

Zaalouk (Spicy Eggplant Salad)

Page 83

Roasted Red Peppers with Preserved Lemon and Capers

Page 84

Salatet Falfel wal Tamatem (Roast Pepper and Tomato Salad)

Page 84

Ajlouke Qura'a Mashed Zucchini Salad)

Page 85

Meshweya (Tunisian Roasted Salad)

Page 85

Kousa bi Laban Zabadi (Fried Zucchini Slices with Yogurt)

Page 86

Mashed Zucchini and Tomatoes

Page 86

Kabak Mucveri (Zucchini Fritters)

Page 87

Zucchini Salad with Raisins and Pine Nuts

Page 87

Chopped Artichokes and Preserved Lemons

Page 88

Kharshouf bi Zeit (Baby Artichokes Stewed in Olive Oil)

Page 88

Ajlouk de Carottes (Mashed Carrot and Potato Salad)

Page 89

Omi Houriya (Spicy Carrot Puree)

Page 89

Slatit Batata Helwa (Sweet Potato Salad)

Page 90

Slatit Batata Marfusa (Mashed Potato Salad with Capers)

Page 90

Bamia (Sweet and Sour Okra)

Page 91

Mushrooms in Olive Oil

Page 91

Fennel, Celery and Cauliflower Salad

Page 92

Loubia bi Zeit (Green Beans in Olive Oil)

Page 92

Mushrooms with Onions and Red Wine

Page 92

Pancar Salatasi (Beet and Yogurt Salad)

Page 93

Turkish Tarator Sauce for Boiled Vegetables

Page 93

Cooked Onion Salad

Page 94

Salatet Korat (Leek Salad)

Page 94

Sweet and Sour Onions94

Page 94

Bassal bel Tamarhendi (Baby Onions with Tamarind)

Page 95

Celeriac with Turmeric

Page 95

Mujadra bel Burghul (Lentils and Bulgur with Caramelized Onions)

Page 96

Taratorlu Kereviz (Celeriac and Carrot with Nut Sauce)

Page 96

Megadarra (Brown Lentils and Rice with Caramelized Onions)

Page 97

Fasulye Piyaze (Haricot Bean Salad)

Page 98

Salq bi Loubia (Spinach with Black Eyed Peas)

Page 98

Salatet Adds wal Tamatem (Lentil and Tomato Salad)

Page 99

Salatet Adds(Lentil Salad)

Page 99

Ful Ahdar bel Roz wal Laban Zabadi (Fresh Green Fava Beans with Rice and Yogurt)

Page 100

Salatet Hummus (Chickpea Salad(

Page 100

Patlicanli Pilavi (Pilaf with Tomatoes and Eggplants)

Page 101

Midye Pilavi (Mussel Pilaf)

Page 102

Koftit Ferakh (Fried Minced Chicken Balls)

Page 103

Slatit Hout (Fish Salad)

Page 103

Cerkez Tavugu (Circassian Chicken)

Page 104

Hamud Shami (Lemony Chicken Jelly)

Page 105

Salatet Mokh (Brain Salad)

Page 105

Kebdah Makly (Fried Liver Pieces)

Page 106

Brains Moroccan Style

Page 107

Mokh Makly (Fried Breaded Brains)

Page 107

Salatet Lissan (Tongue Salad)

Page 108

To Make Yogurt

Page 110

Labneh (Yogurt Cheese)

Page 112

Gebna Beida (White Cheese)

Page 113

To "Stabilize" Yogurt for Cooking

Page 113

Sigara Boregi (Little Cheese Rolls)

Page 117

Filo Triangles with Ground Meat, Onions and Pine Nuts

Page 118

Filo Triangles with Spinach and Cheese Filling

Page 119

Eggplant Filo Pies

Page 121

Pumpkin Filo Pies

Page 122

Spinach Pies with Raisins and Pine Nuts

Page 123

Briouat bil Daj (Cigars with Chicken and Onion)

Page 124

Briouat bil Hout (Cigars with Seafood)

Page 124

Briouat bil Kefta (Moroccan Cigars with Meat)

Page 124

Ouarka, Brik, Dioul (North African Paper-Thin Pancakes)

Page 125

Bstilla (Pigeon (Squab) or Chicken Pie)

Page 126

Bstilla bil Hout (Individual Seafood Pies)

Page 128

Trid (Chicken and Onion Pies)

Page 129

Tagine Malsouka (Meat and Haricot Bean Pie)

Page 130

Spanakopitta (Large Spinach Pie)

Page 131

Tyropitta (Large Cheese Pie)

Page 131

Tepsi Boregi (Creamy Filo Cheese Pie)

Page 133

Brik a l'Oeuf

Page 134

Sambousek bi Gebna (Little Cheese Turnovers)

Page 135

Sambusek bi Lahm (Meat Turnovers)

Page 136

Pie Dough for Lahma bi Ajeen, Sfiha and Fatayer

Page 137

Lahma bi Ajeen or Sfiha (Meat Tarts)

Page 138

Fatayer bi Sabanikh (Spinach Pies)

Page 139

Fatayer bi Jibn (Cheese Pies)

Page 140

Fatayer bi Labneh (Drained-Yogurt Pies)

Page 140

Arais (Bread Stuffed with Spiced Ground Meat)

Page 141

Atif bi Jibn (Pancakes Stuffed with Cheese)

Page 141

Chicken Stock

Page 143

Meat Stock

Page 143

Hamud (Green Vegetable Soup with Garlic, Mint and Lemon)

Page 144

Shorbat Tamatem (Tomato and Rice Soup with Mint and Cilantro)

Page 144

Moroccan Pumpkin Soup

Page 145

Soupa Avgolemono (Egg and Lemon Soup)

Page 145

Melokheya

Page 146

Havuc Corbasi (Turkish Carrot Soup)

Page 148

Ispanak Corbasi (Spinach Soup)

Page 148

Shorbet Adds (Spiced Creamy Lentil Soup)

Page 149

Shorbet Adds bil Hamud (Lemony Spinach and Brown Lentil Soup)

Page 150

Lablabi (Chickpea Soup)

Page 151

Sharbet Ful Nabed (Dried Fava Bean Soup)

Page 151

Cream of White Bean Soup

Page 152

Ashe Mast va Khiar (Cold Yogurt and Cucumber Soup)

Page 153

Shorbet Becellah (Yellow Split Pea Soup)

Page 153

Yayla Corbasi (Yogurt Soup with Rice and Chickpeas)

Page 154

Labaneya (Spinach Soup with Yogurt)

Page 155

Madzoune Teladmadj Abour (Armenian Yogurt Soup with Pasta )

Page 155

Brudu bil Hout (Fish Soup with Tomatoes and Potatoes)

Page 156

Eshkeneh Shirazi (Persian Yogurt Soup with Walnuts and Fenugreek)

Page 156

Shorbet Samak Beid ab Lamouna (Egg and Lemon Fish Soup)

Page 157

Harira (Moroccan Bean Soup)

Page 158

Harira bel Djaj (Chicken and Chickpea Soup)

Page 160

Ab Ghooshte Fasl (Iranian Bean and Vegetable Soup)

Page 161

Dugun Corbasi (Turkish Wedding Soup)

Page 162

Armenian Meat Soup with Bulgur

Page 163

Shorbet el Fata (Bread Soup)

Page 163

Beid bi Tom (Fried Eggs with Garlic and Lemon)

Page 165

Beid Masliq (Hard-Boiled Eggs with Cumin)

Page 165

Beid bi Khal (Scrambled Eggs with Vinegar)

Page 166

Beid bi Tamatem (Eggs with Tomatoes)

Page 166

Cilbir (Poached Eggs with Yogurt)

Page 166

Beid bi Gebna Maqli (Fried Cheese with Eggs)

Page 167

Feta Cheese with Egg

Page 167

Shakshouka (Eggs with Bell Pepper and Tomatoes)

Page 168

Shakshouka with Merguez

Page 168

Eggah bi Bassal (Onion and Herb Omelet)

Page 169

Fried Eggs with Chicken Livers

Page 169

Eggah bi Betingan (Eggplant Omelet)

Page 170

Eggah bi Gebna (Cheese Omelet)

Page 170

Eggah bi Eish wa Kousa (Bread and Zucchini Omelet)

Page 171

Eggah bi Kousa (Zucchini Omelet)

Page 171

Eggah bel Kharshouf (Artichoke Omelet)

Page 172

Eggah bi Korrat (Leek Omelet)

Page 172

Maacouda bi Batata (Potato and Parsley Omelet)

Page 173

Tajin Sibnakh (Haricot Bean and Spinach Omelet)

Page 173

Eggah bi Sabaneh (Spinach Omelet)

Page 174

Kuku-ye Sabsi (Spinach and Herb Omelet with Walnuts and Raisins)

Page 174

Eggah bi Ferakh wa Rishta (Chicken and Pasta Cake)

Page 175

Eggah bi Lahma (Meat Eggah)

Page 175

French Style Omelets with an Oriental Flavor

Page 176

Ojja bil Merguez (Scrambled Eggs with Potatoes and Spicy Sausages)

Page 176

Samak Meshwi (Broiled Fish)

Page 179

Chermoula Sauce and Marinade

Page 180

Oil and Lemon Dressing for Fish

Page 180

Tomato and Chili Dressing

Page 180

Skordalia (Greek Garlic Sauce)

Page 181

Tarator bi Tahina (Tahina Sauce for Fish)

Page 181

Fish Kebab

Page 182

Grilled Tuna with Tomato and Caper Dressing

Page 183

Levrek Izgarasi (Broiled Sea Bass with Raki)

Page 183

Broiled Red Mullet Wrapped in Grape Leaves

Page 184

Roast Fish with Lemons and Honeyed Onions

Page 184

Samak Maqli (Deep-Fried Fish)

Page 185

Sultan Ibrahim Maqli (Deep-Fried Red Mullet Stuffed with Garlic and Parsley)

Page 185

Fish in a Hot Saffron and Ginger Tomato Sauce

Page 186

Fried Marinated Fish Served Cold

Page 186

Pan-Cooked Fish Fillet with Chermoula Sauce

Page 187

Pan-Cooked Fish with preserved Lemon, Green Olives and Capers

Page 187

Rishta bi Adds wa Tamatem (Noodles with Lentils and Tomatoes)

Page 187

Poached Fish with Saffron Vermecelli

Page 188

Raya bel Batata (Skate with Cumin and Potatoes)

Page 188

Samak Tarator (Cold Poached Fish with Pine Nut Sauce)

Page 189

Balik Pilaki (Cold Fish in Oil with Vegetables)

Page 190

L'Hout bel Shakshuka (Fish with Onions, Peppers and Tomatoes)

Page 190

Tagen Samak bel Cozbara (Fish Stew with Tomatoes and Coriander Seed)

Page 191

Yakhnit Samak bel Zafaran (Fish Stew with Onions and Saffron)

Page 191

Fish with Quinces

Page 192

Stewed Eel with Onions, Honey and Raisins

Page 192

L'Hout Hraimy (Peppery Hot and Garlicky Fish)

Page 193

Psari Plaki (Baked Fish)

Page 193

Shad Stuffed with Dates

Page 194

Tajen Samak bi Tahina (Fish Baked in Tahina Sauce)

Page 194

Sayyadiah (Fish with Rice)

Page 195

Koftet el Samak (Fried Fish Balls)

Page 196

Sardines in the Algerian Manner

Page 196

Shrimp and Tomato Pilaf

Page 197

Spicy Shrimp

Page 197

Mithia Krassata (Mussels in White Wine)

Page 198

Scallops with Tamarind

Page 198

Kalamarakia Yemista

Page 199

Squid with Garlic and Chilies

Page 199

Octopus Cooked in White Wine

Page 200

Uskumru Dolmasu (Stuffed Mackerel)

Page 201

Hamam Meshwi (Beoiled Mediterranean Pigeons, Squabs or Pousins)

Page 204

Pigeons or Squabs with Dates

Page 205

Saman bi Einab (Quails with Grapes)

Page 206

Bata wal Safargal (Roast Duck with Quince)

Page 207

Hamam Mahshi bil Burghul (Pigeon, Squab or Poussin Stuffed with Bulgur, Raisins and Pine Nuts)

Page 208

Simam Meshwi (Broiled Quail)

Page 208

Frakh Ma'amra (Mediterranean Pigeons or Squabs Stuffed with Couscous)

Page 210

Mahshi bel Loz (Mediterranean Pigeons or Squabs Stuffed with Meat and Pine Nuts)

Page 211

Shish Taouk (Chicken Kebab)

Page 212

Chicken Sofrito

Page 213

Djaj fil Forn (Roast Chicken with Lemon and Garlic)

Page 213

Ferakh bel Tamatem (Sauteed Chicken Breasts with Tomatoes)

Page 214

Ferakh bel Hummus (Chicken with Chickpeas)

Page 215

Tabaka Pilic (Chicken with Plums)

Page 215

Djaj Qdra Touimiya (Saffron Chicken with Chickpeas and Almonds)

Page 217

Djaj Mqualli (Chicken with Preserved Lemon and Olives)

Page 218

Djaj bel Loz (Chicken with Almonds and Honey)

Page 219

Djaj Matisha Mesla (Chicken with Tomatoes and Honey)

Page 219

Jaj bel Lissan al Assfour (Chicken with Pasta)

Page 220

Tagine T'Faia (Tagine with Hard-Boiled Eggs and Almonds)

Page 221

Yogurtlu Basti (Chicken with Spiced Yogurt)

Page 221

Fattet Jaj (Fatta with Chicken)

Page 222

Djaj Mahshi bel Hashwa (Chicken with Rice, Ground Meat and Nut Stuffing)

Page 224

Madzounov Manradzo (Bulgur and Meat Dumplings with Chicken and Yogurt)

Page 224

Morg Tu Por (Chicken Stuffed with Dried Fruits)

Page 225

Boned Stuffed Chicken with Veal and Pistachios)

Page 226

Fesenjan e Ordak (Duck with Walnut and Pomegranate Sauce)

Page 227

Deek Mahshi (Roast Turkey with Meat, Nut and Rice Stuffing)

Page 228

Roast Leg of Lamb with Ground Meat, Rice and Nut Stuffing)

Page 233

Dala' Mahshi (Stuffed Breast of Lamb)

Page 234

Leg of Lamb with Onions, Potatoes and Tomatoes)

Page 235

Shish Kebab (Grilled Meat on Skewers)

Page 236

Kofta Meshweya (Grilled Ground Meat on Skewers)

Page 238

Yogurtlu Kebab (Kofta with Tomato Sauce and Yogurt)

Page 239

Brochettes de Kefta (Ground Meat Kebabs)

Page 240

Arni Tou Hartiou (Lamb with Grape Leaves Baked in Fillo Parcels)

Page 241

Choua (Moroccan Steamed Lamb)

Page 242

Kuzu Kapama (Lamb with Scallions and Herbs)

Page 242

Laban Ummo (Meat Cooked in Yogurt)

Page 243

Hunkar Begendi (Lamb Stew with Creamy Eggplant Sauce)

Page 244

Mozaat (Veal Shank with Potatoes)

Page 244

Lahma bi Ma'ala (meat in the Skillet)

Page 246

Veal Chops in Tomato Sauce

Page 246

Bamia Matbookha (Meat and Okra Stew)

Page 248

Lahma bi Betingan (Meat and Eggplant Stew)

Page 249

Lamb Tagine with Peas, Preserved Lemon and Olives

Page 250

Pssal ou Loubia (Spicy Sausages and Meat with Haricot or Navy Beans)

Page 250

Marquit Quastal (Lamb Tagine with Chestnuts)

Page 252

Lamb Tagine with Artichokes and Fava Beans

Page 253

Tagine Barkok (Lamb with Prunes)

Page 254

Mishmishiya (Tagine of Lamb with Apricots)

Page 255

Rutabiya (Tagine of Meat with Dates)

Page 256

Safardjaliya (Tagine of Lamb with Quince)

Page 257

Lamb with Apples and Cherries

Page 258

Lahma bel Karaz (Meatballs with Sour Cherries)

Page 259

Batoursh (Ground Meat with Eggplant and Yogurt)

Page 260

Meat Pie with Mashed Potatoes

Page 260

Moussaka

Page 261

Koukla (Meatballs)

Page 262

Armenian Kofta with Mashed Potato, Pine Nuts and Raisins

Page 263

Meatballs with Eggplant Sauce

Page 263

Tagine Kefta Mkawra (Tagine of Meatballs in Tomato Sauce with Eggs)

Page 264

Daoud Basha (Meatballs with Pine Nuts and Tomato Sauce)

Page 265

Kofta bel Sabanekh wal Hummus (Meatballs with Spinach and Chickpeas)

Page 266

Blehat Lahma bi Beid (Meat Rolls Stuffed with Hard-Boiled Eggs)

Page 267

Kofta Mabrouma (Meat Rolls with Pine Nuts)

Page 267

Kibbeh Nayyeh (Raw Kibbeh)

Page 269

Keema (A Sauce for Kibbeh Nayyeh)

Page 270

Kibbeh bil Sanieh (Meat and Bulgur Pie in a Tray)

Page 270

Kibbet Lahem (Kibbeh Dumplings)

Page 270

Kibbeh Makli Mahshieh (Stuffed Fried Kibbeh)

Page 271

Potato Kibbeh

Page 273

Kibbeh Labanieh (Kibbeh Cooked in Yogurt)

Page 274

Kouneli Stifatho (Rabbit and Onion Stew)

Page 274

Arnavut Cigeri (Albanian-Style Liver)

Page 275

Liver with Vinegar

Page 275

Kidneys in Tomato Sauce

Page 276

Kidneys with Lemon

Page 276

Kawareh bi Hummus (Calf's Feet with Chickpes)

Page 277

Mokh Mazlouk Brains with Garlic and Turmeric)

Page 278

Yogurtlu Paca (Sheep's Feet with Yogurt)

Page 278

Sauteed Sweetbreads with Lemon and Cinnamon

Page 279

Artichokes and Preserved Lemons with Honey and Spices

Page 282

Kharshouf bel Ful wal Loz (Artichokes, Fava Beans and Almonds)

Page 283

Ful Ahdar bel Laban (Fava Beans with Yogurt)

Page 284

Spinach with Raisins and Pine Nuts

Page 284

Sabanekh bel Hummus (Spinach with Chickpeas)

Page 285

Sabanekh bel Tamatem (Spinach with Tomatoes and Almonds)

Page 285

Aloo Sfenaj (Spinach and Prunes with Beans)

Page 286

Spinach with Garlic and Preserved Lemon

Page 286

Hindbeh wa Bassal (Curly Chicory with Onions)

Page 287

Kousa Mabshoura (Zucchini with Onions, Garlic and Mint)

Page 287

Kousa bi Gebna (Zucchini Gratin with Cheese)

Page 288

Kousa Makli (Fried Zucchini Slices)

Page 288

Betingen Meshwi bel Dibsal Rumman (Roasted Eggplants with Pomegranate Syrup)

Page 290

Fried, Broiled, Grilled or Roasted Eggplant Slices

Page 290

Ma'Ioubet el Betingan (Eggplant and Rice Mold)

Page 291

Roasted Tomatoes

Page 292

Whole Roasted Peppers with Yogurt and Fresh Tomato Sauce

Page 292

Bamia bel Banadoura (Okra in Tomato Sauce)

Page 293

Bamia bel Takleya (Okra with Garlic and Coriander)

Page 293

Green Beans in Tomato Sauce

Page 294

Tbikhit Qra (Pumpkin and Chickpeas)

Page 294

Arnabeet bel Lamoun (Cauliflower with Olive Oil and Lemon)

Page 295

Korrat (Leeks)

Page 295

Arnabeet Mkli (Deep-Fried Cauliflower)

Page 296

Egyptian Cauliflower Fritters in Tomato Sauce)

Page 296

Jazar bi Zeit (Carrots in Oil)

Page 296

Batata Melousseh bi Senobar (Mashed Potatoes with Butter and Pine Nuts)

Page 297

Mashed Potatoes with Olive Oil and Parsley

Page 297

Baked Potatoes and Tomatoes

Page 298

Batata Harra (Sauteed Potatoes with Garlic, Chilies and Cilantro)

Page 298

Spicy Mashed Sweet Potatoes with Raisins

Page 299

Sweet Potatoes Moroccan Style

Page 299

Turnips with Dates

Page 300

Tartoufa bel Banadoura (Jerusalem Artichokes in Tomato Sauce)

Page 301

Terbiyeli Kereviz (Celeriac with Egg and Lemon Sauce)

Page 301

Celeriac in Olive Oil

Page 302

Roasted Mixed Vegetables

Page 302

Spicy Root Vegetables

Page 303

Turlu (Winter Vegetable Pot)

Page 303

Durra (Grilled Corn on the Cob)

Page 304

Tbikha of Turnips with Spinach and Chickpeas

Page 304

Meat and Rice Filling for Stuffed Vegetables

Page 306

Meat Filling for Stuffed Vegetables

Page 306

A Rice and Chickpea Filling for Stuffed Vegetables

Page 307

Rice Filling for Stuffed Vegetables

Page 307

Eggplants Stuffed with Meat and Rice

Page 308

Imam Bayildi (Cold Stuffed Eggplant with Onions and Tomatoes)

Page 310

Karniyarik Eggplants with Meat Filling

Page 312

Sweet and Sour Stuffed Eggplants

Page 313

Fattet al Betingan Mahshi Stuffed Eggplant with Toasted Bread, Tomatoes and Yogurt)

Page 314

Eggplants Stuffed with Rice

Page 315

Mahshi Kousa (Zucchini Stuffed with Meat and Rice)

Page 315

Mahshi Kousa bel Laban (Stuffed Zucchini Cooked in Yogurt)

Page 316

Mahshi Kousa bel MIshmish (Stuffed Zucchini with Apricots)

Page 317

Peppers Stuffed with Rice

Page 317

Tomatoes Stuffed with Herbed Rice

Page 318

Sheikh el Mahshi Banadoura (Tomatoes Stuffed with Ground Meat, Currants and Pine Nuts)

Page 319

Tomatoes Stuffed with Roast Peppers, Tuna, Capers and Olives

Page 319

Mahshi Kharshouf (Stuffed Artichoke Bottoms with Meat and Pine Nuts)

Page 320

Mahshi Bassal bel Tamarhendi (Onion Rolls Stuffed with Meat in Tamarind Sauce)

Page 321

Mahshi Bassal (Stuffed Onions with Meat Filling)

Page 322

Persian Sweet and Sour Stuffed Cabbage Rolls

Page 322

Mahshi Coromb (Stuffed Cabbage Leaves)

Page 324

Mahshi Korrat (Stuffed Leek Rolls with Tamarind)

Page 324

Mahshi Qarah (Stuffed Pumpkin)

Page 325

Mahshi Safargel (Stuffed Quinces)

Page 325

Zetinyagli Barbunya (Borlotti Beans with Onions and Tomatoes in olive Oil)

Page 327

Ful Medames (Egyptian Brown Fava Beans)

Page 328

Adds bel Tamatem (Lentils in Tomato Sauce)

Page 330

Lentils in Butter

Page 330

Shula Kalambar (Lentils with Spinach)

Page 331

Chickpeas with Turmeric

Page 332

Fattet Hummus (Chickpeas with Yogurt and Soaked Bread)

Page 333

A Lebanese Way of Cooking Plain Rice

Page 337

A Syrian Way of Cooking Plain Rice

Page 337

A Turkish and Egyptian Way of Cooking Plain Rice

Page 337

A Persian Way for Chelow or Steamed Plain Rice

Page 338

Rice with Chickpeas

Page 339

Pilaf with Currants and Pine Nuts

Page 340

Rozbil Shaghria (Rice with Vermicelli)

Page 340

Roz bel Zafaran (Spiced Saffron Rice)

Page 341

Rice to Accompany Fish

Page 342

Rice with Pine Nuts, Pistachios and Almonds

Page 342

Ispanakli Pilav (Rice with Spinach)

Page 343

Sabzi Polow (Rice with Herbs)

Page 343

Balkabagi Pilav (Pumpkin Pilaf)

Page 345

Domatesli Pilav (Tomato Pilaf)

Page 345

Roz bel Balah (Rice with Dates)

Page 346

Roz bel Ful Ahdar (Rice with Fava Beans)

Page 346

Labnieh (Rice with Yogurt)

Page 347

Roz bi Dfeen (Rice with Meat and Chickpeas)

Page 347

Tavuklu Pilav (Chicken Pilaf)

Page 348

Seleq (Lamb with Rice Cooked in Milk)

Page 349

Kuzu Pilav (Lamb Pilaf)

Page 350

Djavaher Polow (Sweet Jeweled Rice)

Page 351

Candied Orange Peel

Page 352

Shirini Polow (Sweet Rice with Carrot and Orange Peel)

Page 352

Geisi Polow (Rice with Lamb and Apricots)

Page 353

Albalou Polow (Rice with Sour Cherries)

Page 354

Teheran Zereshk (Rice with Chicken and Barberries)

Page 355

Addas Polow (Rice with Lentils and Dates)

Page 357

Almond Sauce for Rice

Page 358

Havij Polow (Rice with Carrots)

Page 358

Roz ou Hamud (Rice with Hamud Sauce)

Page 359

Khoresht-e Ghormeh Sabzi (Herb Sauce)

Page 361

Khoresh Bademjan (Eggplant Sauce)

Page 362

Khoresht-e Gheimeh (Yellow Split Pea Sauce)

Page 362

Khoresht-e Rivas (Rhubarb Sauce)

Page 363

Khoresht-e Holu (Peach Sauce)

Page 364

Khoresht-e Sib (Apple Sauce)

Page 364

Bulgur Pilaf with Chickpeas

Page 367

Plain Bulgur Pilaf

Page 367

Bulgur Pilaf with Raisins and Pine Nuts

Page 368

Burghul bi Banadura (Bulgur Pilaf with Tomatoes)

Page 368

Burghul bi Dfeen (Bulgur with Meat and Chickpeas)

Page 369

Burghul bi Jibn wal Batinjan (Bulgur with Cheese and Eggplant)

Page 369

Etli Bulgur Pilavi (Bulgur Pilaf with Meat)

Page 370

Ferik

Page 371

Tagen Ferakh bel Ferik (Baked Chicken with Green Wheat)

Page 371

Cooking with Commercial Quick-Cooking Couscous

Page 375

Steaming Traditional Couscous

Page 375

Kesksou Bidaoui bel Khodra (Berber Couscous with Seven Vegetables)

Page 378

Kasksou Tfaya (Couscous with Honeyed Caramelized Onions and Raisins)

Page 380

Couscous with Lamb and Prunes

Page 381

Couscous with Squabs and Almonds

Page 381

Kesksou bel Hout wal Tomatish (Couscous with Seafood and a Fresh Tomato Sauce)

Page 382

Couscous with Fish, Tomatoes and Quinces

Page 383

Kesksou bel Hout wal Batata (Couscous with Fish and Potatoes)

Page 384

Couscous with Peas

Page 385

Rishta bi Adds (Noodles with Lentils)

Page 387

Rishta bi Betingan (Noodles with Eggplants)

Page 388

Lissan al Assfour bel Goz (Pasta with Walnuts)

Page 389

Rishta bi Laban wa Bassal (Tagliatelle with Yogurt and Fried Onions)

Page 389

Manti (Turkish Meat Dumplings in Yogurt Sauce)

Page 390

Shaghria bi Laban wa Snobar (Vermicelli with Yogurt and Pine Nuts)

Page 391

Lissan al Assfour bel Lahm (Bird's Tongues with Meat Stew)

Page 392

Madzounov Champra Porog (Pasta and Meatballs with Yogurt)

Page 392

Khubz (Arab Bread -- Pita)

Page 395

Mana'eesh or Fatayer bi Zaatar (Tyme Breads)

Page 397

Semit (Bread Rings Covered with Sesame Seeds)

Page 398

Semolina Aniseed Bread

Page 399

Matlouk (Plain Semolina Bread)

Page 400

Tsoureki (Sweet Greek Easter Bread)

Page 400

Kahk (Savory Bracelets)

Page 401

Orange Slices in Orange Syrup

Page 406

Rose-Scented Fruit Salad

Page 406

Kaymakli Kayisi Tatlisi (Apricots Stuffed with Cream)

Page 407

Bademli Kayisi (Baked Apricots Stuffed with Almond Paste)

Page 408

Khoshaf bil Mishmish (Macerated Apricots and Nuts)

Page 408

Khoshaf el Yameesh (Macerated Dried Fruit and Nut Salad)

Page 409

Amareldine Matboukh (Apricot Cream)

Page 410

Prunes Stuffed with Walnuts in Orange Juice

Page 411

Visneli Ekmek Tatlisi (Stewed Cherries on Bread)

Page 411

Pumpkin Dessert

Page 412

Quinces Poached in Syrup

Page 412

Moz Wal Balah (Date and Banana Dessert)

Page 413

Sholezard (Saffron Rice Pudding)

Page 413

Yogurt with Honey

Page 413

Muhallabeya (Milk Pudding)

Page 414

Keskul (Almond Pudding)

Page 416

Saffron Caramel Cream

Page 416

Balouza (Scented Jelly)

Page 417

Balta or Hetalia

Page 418

Roz bi Haleeb (Rice Pudding)

Page 418

Om Ali (Eqyptian Bread and Butter Pudding)

Page 419

Shagria bi Laban (Vermicelli with Milk)

Page 420

Ashura (Wheat or Barley with Nuts)

Page 421

Seffa (Sweet Couscous)

Page 422

Apricot Granita

Page 424

Lemon Granita

Page 424

Melon Granita

Page 424

Orange Ice Cream

Page 424

Dondurma Kaymakli (Sahlah Ice Cream)

Page 425

Dairy Ice Cream with Mastic and Rose Water

Page 426

Booza al Fusduk (Pistachio Ice Cream)

Page 427

Booza al Loz (Almond Ice Cream)

Page 427

Atr (Sugar Syrup)

Page 428

Baklawa

Page 430

M'hencha (Almond Snake)

Page 433

Assabih bi Loz (Almond Fingers)

Page 434

Kaab el Ghzal (Pastry Crescents Filled with Almond Paste)

Page 435

Konafa

Page 436

Ma'amoul (Date- or Nut-Filled Pastries)

Page 438

Karabij

Page 439

Makroud (Semolina Pastries Stuffed with Date Paste)

Page 440

Basbousa bel Goz el Hind (Semolina and Coconut Pastry)

Page 441

Ghorayebah (Butter Cookies)

Page 441

Basbousa bel Laban Zabadi (Semolina Pudding with Yogurt)

Page 442

Basbousa bel Loz (Semolina Pastry with Almonds)

Page 443

Sambousek bel Loz

Page 443

Ataif (Arab Pancakes)

Page 444

Siphnopitta (Honey and Cheese Cake)

Page 446

Taratir-at-Turkman (Pastry Ribbon Fritters)

Page 446

Zalabia or Luqmatel Qadi (Little Round Fritters in Syrup)

Page 447

Polenta Annabi (Polenta Fritters)

Page 448

Sfendj (Doughnut Rings)

Page 449

Eish es Seray or Ekmek Kadaif (Palace Bread)

Page 450

Orass bi Loz (Almond Balls)

Page 452

Kahk bi Loz (Almond Bracelets)

Page 453

Halawa Tamr (Date and Walnut Drops)

Page 454

Tamr bi Loz (Stuffed Dates)

Page 454

Halawa MIshmish (Apricot Balls)

Page 455

Caramelized Nut Clusters

Page 456

Stuffed Walnuts

Page 456

Hamad M'Rakad (Preserved Lemons)

Page 459

Torshi Arnabeet we Koromb (Pickled Cauliflower and Red Cabbage)

Page 460

Torshi Left (Pickled Turnips)

Page 460

Torshi Betingan (Pickled Eggplants)

Page 461

Torshi Khiar (Pickled Cucumbers)

Page 461

Lamoun Makdous (Pickled Lemons in Oil)

Page 462

Torshi Meshakel (Mixed Pickles)

Page 462

Betingan Makdous (Stuffed Eggplant Pickle in OIl)

Page 463

Mekhalel Betingan (Pickled Eggplants in Olive Oil)

Page 463

Felfel bi Zeit (Bell Peppers in Oil)

Page 464

Harissa (Chili Puree)

Page 464

Salsat al Banadoura (Tomato Sauce)

Page 464

Naring (Bitter Orange Peel in Syrup)

Page 467

Tangerine Jam

Page 467

Date Preserve in Syrup

Page 468

Strawberry Preserve

Page 468

Apricot Preserve

Page 469

Apricots in Syrup

Page 469

Clementine Preserve

Page 469

Green Walnut Preserve

Page 470

Pumpkin Slices in Syrup

Page 470

Green Fig Preserve

Page 471

Pumpkin Conserve

Page 471

Dried Fig Jam with Mastic, Aniseed and Walnuts

Page 472

Wishna (Sour Cherry Jam)

Page 472

Quince Preserve

Page 473

Rose Petal Jam

Page 473

Sweet Eggplant Preserves

Page 474

Karkade (Iced Hibiscus Drink)

Page 478

Laban (Yogurt Drink)

Page 478

Limonada (Lemonade)

Page 478

Salab--Salep

Page 479

Kahwa (Turkish Coffee)

Page 480

Kahwa Beida (White Coffee)

Page 482

Moroccan Mint Tea

Page 482

Chai Hamidh (Dried Lime Tea)

Page 483

Ginger Tea

Page 483

Laban al Loz (Milk of Almonds)

Page 483

Zhourat (Infusions or Tisanes)

Page 483

Sharbat Bortokal (Orange Syrup)

Page 485

Sharbat Sekanjabin (Vinegar and Sugar Syrup)

Page 485

The New Book of Middle Eastern Food

All Recipes (554)

Other Editions 2