Creamy Cardamom Rice Pudding Vegan
From the october 2008 issue of vegetarian times.
Cream Of Wheat Cake Basboosa
This is a traditional middle eastern sweet made of semolina flour (what americans call cream of wheat), yogurt and coconut, baked then soaked in either a rosewater (traditional) or lemon scented syrup. Don’t let the ingredients put you off. It…
Couscous For Breakfast
I’m always thinking up new ways to prepare hot cereal in the morning. Here’s another one for you to try! For maximum health benefits, use whole wheat couscous. For a vegan version, try almond milk or soy milk!
Coconut Halva Basbousa
If you like coconut, then you’ll love this egyptian dessert! I substituted almond extract for the vanilla and added a little bit of rosewater for flavor. Adapted fromt the cookbook taste of the middle east by soheila kimberley. You can…
Chicken With Saffron Jeweled Rice
Posted for craze-e contest, 2010. In persian culture of both iran and afghanistan nowruz (new light, persian new year) is celebrated with friends and family. Food gifts such as chicken with saffron jeweled rice would be an excellent addition to…
Chicken Biryani In Microwave
Biryani is a rice dish, that is cooked either with chicken or meat. It can be made in various ways. When i first started making biryani on the stove, my biggest problem was when i added the rice, the water…
Chez Panisse Lamb Stew With Dried Apricots
An alice waters stew with middle eastern flavors, it’s delicious served with plain rice or a simple pilaf.
Carrot Pep
A healthy and delicious juice – a great way to start the day! – from australian chef flip shelton’s ‘green: modern vegetarian recipes’. As flip says of this juice
Cardamom And Rose Water Panna Cotta With Candied Rose Petals
This is a good example of new age indian cuisine at its best. A elegant dessert that takes nothing to make. You just need all the ingredients in the pantry and just a little time on your hands. Use frozen…
Candied Sugared Almonds German Gebrannte Mandeln
Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I’ve also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of germany. Delicious!…