Recipes from Arab cuisine

Course:
appetizer
beverage
breakfast
cake
condiment
dessert
entree
lunch
salad
sandwich
sauce
side dish
snack
soup
steak
stew

Base:
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison

Difficulty:
Easy
Intermediate
Difficult
Expert

Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Choose from list
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Irish cuisine
Israeli cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Polynesian cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine

Holiday:
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day

Health:
Diabetic
Fat Free
Gluten Free
Low Cal
Low Carb
Low Fat

Time:
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes

Search Recipes

Course	Base	Ethnicity	Preparation Time	Keywords

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Dish Name	Comments
"Trick" Kibbeh Submitted by Chef	Arab cuisine recipe
Algerian Carrots Submitted by Chef	Arab cuisine recipe
Algerian Cooked Carrot Salad Submitted by Chef	Arab cuisine recipe
Algerian Couscous Submitted by Chef	Arab cuisine recipe
Another Hummus Submitted by Chef	Arab cuisine recipe
Artichoke Hummus Submitted by Chef	Arab cuisine recipe
Chicken Arabian Style Submitted by Chef	Arab cuisine recipe
Chopped Arabic Salad Submitted by Chef	Arab cuisine recipe
Falafel (Basic Recipe) Submitted by Chef	Yield: 5 servings, 20 balls One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat
Falafel (Tahini Dressing) Submitted by Chef	Yield: 12 servings, 3/4 cup One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate: 1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg Exchange: 1 Fat
FAR EAST FRIED RICE Submitted by Chef	Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Hominy Hummus Submitted by Chef	Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings. Nutritional information per tablespoon: calories ~ 18, protein - 0.4 g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.
Hummus (Chickpea Dip) 13 Submitted by Chef	Arab cuisine recipe
Hummus (Home-Made) Submitted by Chef	Arab cuisine recipe
Hummus - Quick and Easy Diabetic Menus Submitted by Chef	serving = 1/4c = 111cal pro 5g, carb 8g, fat 6g, sodium 82mg exchanges: 1 low meat, 1 fat
Hummus 1 Submitted by Chef	* Liquid should be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (sesame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods.
Hummus 2 Submitted by Chef	GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs.
Hummus 3 Submitted by Chef	You may use a little less than 1/4 cup of tahini in place of the sesame seeds. I'd also cut out the additional 2 teaspoon of olive oil in the first step of the recipe if using tahini.
Hummus 4 Submitted by Chef	Arab cuisine recipe
Hummus Bi Tahina Submitted by Chef	Per serving: 300 Calories; 8g Fat (22% calories from fat); 15g Protein; 45g Carbohydrate; 0mg Cholesterol; 18mg Sodium Serving Ideas : Serve with pita bread and raw vegetables. Spoon mixture into a serving bowl.
Hummus Bi Tahina (Chick Pea Puree) Submitted by Chef	Arab cuisine recipe
Hummus Bi Tahini Submitted by Chef	Arab cuisine recipe
Hummus Bi Tahini (Chick Pea and Sesame Puree) Submitted by Chef	Even if using a modern appliance the chick peas must be separated from their skins for a successful hummus.
Hummus Bi Tahini - Lebanese Chickpea Pate Submitted by Chef	Arab cuisine recipe
Hummus Dip Submitted by Chef	Arab cuisine recipe
HUMMUS TAMALES Submitted by Chef	Per serving (2 tamales): 468 cal; 7 g prot; 401 mg sod; 83 g carb; 10 g fat; 0 mg chol; 95 mg calcium
Hummus, Low Fat Submitted by Chef	Arab cuisine recipe
Humus Arabic Spread Submitted by Chef	Serve with flat Arabic bread or sesame seed crackers.
Humus Dip (Lebanese) Submitted by Chef	Arab cuisine recipe
Humus Hot Dip Submitted by Chef	Arab cuisine recipe
Humus Me Tahini (Chick-Pea Salad with Tahini) Submitted by Chef	Arab cuisine recipe
Humus Sandwich Spread Submitted by Chef	Arab cuisine recipe
Humus Tahini Dip Submitted by Chef	Arab cuisine recipe
Humus-Tahini Dip Submitted by Chef	Arab cuisine recipe
MOROCCAN LAMB AND EGGPLANT MATZO PIE WITH SPICY TOMATO SAUCE Submitted by Chef	Arab cuisine recipe
Moroccan Salmon Cakes with Garlic Mayonnaise Submitted by Chef	Arab cuisine recipe
Moroccan Turkey Skewers Submitted by Chef	Arab cuisine recipe
Turbo Hummus Submitted by Chef	Arab cuisine recipe
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