FELAFEL SANDWICH (Middle Eastern Fritters) by MARIA LOURDES V. LIPARDO-AYUB

This is one of my favorite "street foods" in the Middle East. It is originated in Egypt as a snack. Here is my version of felafel recipe...

Moroccan Vegetable Tagine by mamatkamal

Usually, in Morocco the term Tagine means the combination of meat or fish with vegetables but this one is for vegetarians who want to try something different, and even meat-eaters will love this flavour-packed vegetable Tagine. Try it and feel free to add or suggest improvements or variations! If you don't have a tagine, you can use…

Moroccan Lentil Soup by RecipeKing

Moroccan Lentil Soup-is a delicious and easy to prepare recipe for a spicy vegetable soup. This recipe requires a (5 to 6 quart) slow cooker. It would be great if you could prepare this a day ahead and refrigerate until the next day. This will allow all the seasonings to meld together. It gets better with time as the complex…

Egyptian Edamame Stew by RecipeKing

Egyptian Edamame Stew is a spicy take on the traditional Egyptian classic "ful medames". This recipe uses Edamame which is fresh green soybeans. It is found in the frozen section of most large supermarkets. It comes packaged both (in the shell) and shelled. You will need the shelled variety for this recipe. Total recipe time is just…

BANANA MUFFINS by Frosty Fantasies

This is one of my favourite Banana Muffin Receipes. Its very simply to make and does not consume time at all. Preparation and cooking time is approximately 45min. Try it and please send me a feedback.

BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN) by Gypsy-Rose Belladonna Kilachef

Moorishly fruitful with a citrusy burst on the tongue! Makes: 72 + 55 = Total 127 Rusks using a 72 & 55 Rusk Pasella pan (1 large + 1 medium sized pans) or use your very large oven pan + bread pans. *Note: If you decide to buy the Pasella pan (South Africa) for your Rusks make sure to get the correct pan size & cutters for 72…

South African Crumpets by V W

Mustard seed cucumbers by Doris Samson

This is a novel way of making pickled cucumbers. The recipe originates in Germany where it is called Senfgurken.

CARROT SOUP by Tandy Sinclair

This is a perfect Sunday evening meal

CRISP CREAM SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISP CREAM SALAD

GARLIC CHICKEN by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

GARLIC CHICKEN

Side order of sliced fruit and watermelon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Side order of sliced fruit and watermelon

Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Barbeque lamb chops