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Arabic Cooking:     more books (41)

Traditional Arabic Cooking by Miriam A. Hashimi, 1997-09 The Savory Secrets of Dodi's Home Cooking (English and Arabic Edition) by Howida Elhalogy , Michelle Easton-Ewais, 2008-06-24 Arabic cooking in America by Yvonne Homsy, 1977 Arabic Cooking Step By Step (1/1 Volume) by Lina Chebaro, 1997 Lebanese Cooking (In Arabic) by Ibrahim Mouzannar, 1981-12 God's Banquet: Food in Classical Arabic Literature by G. J. H. Van Gelder, Geert Jan Van Gelder, 2000-03-15 Original Arabic Food by Maarja Al-Kinani, 2010-06-16 KUCHYNE Palestinskych Arabic (Palestinian Arabic Cooking) by Eleonora Salehova, 1992 Healthy Syrian and Lebanese Cooking: A Culinary Trip To The Land Of Bible History-Syria and Lebanon by Helen Corey, 2004-10-30 Arabic Cuisine - Foods From The Middle East (Volume 1) by Salma Banna, 2009-02-15 Eating (English-Arabic) (Small World series) (Arabic Edition) by Gwenyth Swain, 2000-01-01 Mosoa' Al Tabkh Al Shamela (1/1) by Mishal Botrus Dhali, 2004 Al Tabkh Al Arabi (1/1) Halawiyat Anahid Al Shahiya

lists with details

1. Arabic Cooking Goodies. Cooking, Recipe, Arabic Food, Middle Eastern Food, Arabi
   ASC arabic cooking. Over 160 Arabic Recipes, 700 Color Graphics, 20 Minutesof Video on One CD arabic cooking Made Easy Using Step by Step Method.  
   http://members.aol.com/gnhbos/asc_cdac.htm
   
   Extractions: Over 160 Arabic Recipes, 700 Color Graphics, 20 Minutes of Video on One CD Arabic Cooking Made Easy Using "Step by Step" Method. Time Saving Tips Salads, Apetizers, Breads, Soups, Rice, Seeds, Vegetables, Fowl, Meats, Fish, Pickles, Beverages, Basics, Utencils, Garniture, and Best of all: A Dictionary

2. Pulses Used In Arabic Cooking
   Used in arabic cooking for Foul Medames (Fava Bean dip), Tameya or Falafel (Broad Bean croquettes).  
   http://www.arabicslice.com/pulses.html
   
   Extractions: Main Recipes Page Arabian Hospitality Traditional Utensils Ingredients ... About Arabic Slice Pulses Pulses are used in many dishes. They are a rich source of fibre, minerals and vitamins. Pulses can be mixed in with rice, salads, sometimes go into soups and stews. Many dips are made from pulses such as the famous Hummus Bi Tahini, made from chickpeas. To reduce cooking time it is best to soak pulses for a few hours or overnight. The following are the most commonly used in the Middle East. Black-eyed beans (Loubia or Foul)

3. Arabic Cook Books, Recipes, Dishes. Arab Cooking From Syria, Egypt, Morocco
   Advertisment. www.arab.de, Wednesday, February 5 2003. Arabic Recipes ArabCooking. arab recipes, cuisine, arabic cooking, baking, spices, Appetizers.  
   http://www.arab.de/arab/Arts_Entertainment/Cooking/

4. ASC World Sweets & Cakes Cooking Multimedia CD-ROM Deserts From Around The World
   Click here for pricing Jawaher Al Horof Arabic Font Pack Typing Tutor World Atlas arabic cooking Sweets Cakes Arabic World Cuisine  
   http://members.aol.com/gnhbos/asc_cdcs.htm

5. Recipes Arabic Cooking Arabic Cuisine Lebanese Cooking
   Lebanese cooking and delicious recipes. Arabic, Middle Eastern and Mediterranean cooking.Category Regional Middle East Society and Culture Food and Cooking . Arabic Cook Book. Copyright 1998 lebanon2000.com interactive. All rights reserved.ArabicCook Book. Copyright 1998 lebanon2000.com interactive.  
   http://www.lebanon2000.com/newpage41.htm

6. Mideastern / Arabic Cooking, Carnegie Library Of Pittsburgh Resource Guide
   Resource Guide Home, Family Community Food Cooking Mideast/ArabicCooking. See also Turkish Food and Greek Food. Pittsburgh Region.  
   http://www.carnegielibrary.org/subject/food/mideast.html
   
   Extractions: An online, illustrated, step-by-step "web book", which aims to provide a slice of cuisine from every Arabic country around the world. Created by Rabia Alkattan, this appears to be a family endeavor but the quality is high, with information on ingredients and utensils as well as recipes and nice photographs and illustratrions.

7. Herbs Used In Arabic Cooking
   Herbs. arabic cooking is full of flavours and aromas, but the flavoursare always moderate and harmonious. Herbs are used in almost  
   http://www.arabicslice.com/herbs.html
   
   Extractions: Main Recipes Page Arabian Hospitality Traditional Utensils Ingredients ... About Arabic Slice Herbs Arabic cooking is full of flavours and aromas, but the flavours are always moderate and harmonious. Herbs are used in almost every type of dish and are used often for garnishing. Each country has its favourite aromatics but Parsley, Mint, Coriander and Dill are the herbs of the Arabic herb world. Basil (Rihan or Habaq)

8. Lebanon's Storied Cuisine Defines Arabic Cooking
   Lebanon's storied cuisine defines arabic cooking. By ANDY PERDUE Heraldnews editor. Lebanon perhaps is best known for car bombs and  
   http://archive.tri-cityherald.com/recipes/global/global7.html
   
   Extractions: Herald news editor Lebanon perhaps is best known for car bombs and hostages, but beneath the rubble and tragedy of two decades of civil war and foreign invasions is an ancient and storied cuisine. "Lebanese food combines the sophistication of European cuisines with the excitement of Eastern spices," states an article about Lebanese food at the ArabNet Web site (www.arab.net). "And it is Lebanon's culinary contributions that have (had) the greatest influence on modern Arabic cuisine. Dishes from Lebanon provide the framework for the exotic cuisine recognized internationally as Arabic." Borders of the modern nation of Lebanon were carved out of the Ottoman Empire after World War I, but the region and mountain range have been known as Lebanon since ancient times. According to the Bible, Solomon used the famed cedars of Lebanon to build his temple in Jerusalem (I Kings 5:6). Bordered by the Mediterranean Sea on its west coast and at the southern crossroads of Asia and Europe, this tiny Middle East country is more richly blessed than much of the rest of the region. Beef, lamb and poultry are abundant, seafood from the Mediterranean is plentiful, and the fertile Bekaa Valley provides a variety of crops, including sugar beets, potatoes and grapes.

9. Arabic Cooking
   Email me HOME.  
   http://www.geocities.com/Heartland/Pines/6397/mykitchen.htm

10. Arabculture
    of Islam's Historical Development Moorish Spain Christian Arabs Famous AmericanArabs Television and Radio Language arabic cooking Arabic Arts  
    http://www.geocities.com/classtogo/arabculture.html

11. Arabic Cooking
    arabic cooking. ISBN 0572021453. MacDonald, Rosemary.  
    http://www.sofitware.com/books/cooking/0572021453.html

12. Traditional Arabic Cooking - Great Accessory From Accessory-Finder.com
    Traditional arabic cooking find that elusive accessory at Accessory-Finder.com. Traditionalarabic cooking. How much does this accessory cost?  
    http://www.accessory-finder.com/cookbooks/traditional-arabic-cooking.asp

13. Middle East Cooking Books - Find That Elusive Accessory At Accessory-Finder.com
    Traditional arabic cooking Middle East Cooking Books, SEARCH. StoreDirectory. Home Baking Beverages Clothing Cookbooks African American  
    http://www.accessory-finder.com/middle-east-cooking-books.asp

14. MEDIEVAL PAVILION RESOURCES--Camp Fire Cooking Links
    CUISINES OF THE WORLD. AFRICAN RECIPES; arabic cookingABCs of ArabicCooking; ARABIC RECIPESVery tasty; ENGLISHTRADITIONAL RECIPES;  
    http://www.currentmiddleages.org/tents/cooking.htm
    
    Extractions: PERIOD AND CAMPING COOKING LINKS I am not an expert on period cooking, so I happily point you toward those people that are more learned than I. This page includes s ome period stuff, and some stuff just too good not to include here... PERIOD COOKING and INGREDIENTS DUTCH OVEN PIT AND BRICK OVENS SOLAR CAMPING RECIPES ADVENTURE SPORTS CAMPING RECIPES BACKCOUNTRY RECIPE BOOK, THE

15. Arabic Cooking Terms
    arabic cooking Terms. Foods. Shaljam = turnip. Masl = dry whey (modern substitutewould be powdered nonfat milk). Isfanakh = spinach. Alya = sheep tail fat.  
    http://webpages.charter.net/wildrose/Articlefolder/Arabic cooking terms.htm
    
    Extractions: Arabic Cooking Terms Foods Shaljam = turnip Masl = dry whey (modern substitute would be powdered non-fat milk) Isfanakh = spinach Alya = sheep tail fat Mishmash = apricot Sadr al dajjaj = pieces of chicken breast meat Safarjal = quince Samidh kashkashi = poppy seed flour Nan = bread Mukhallat = [ickles Khall = vinegar Al-laban al-Farisi = Persian milk (a fermented milk, yogurt or kefir) Fustuq = pistachios Abazir = spices Adus = lentil Samn = clarified butter Samak = sumac Aruzz = rice Qutha and faqqus = types of cucumbers Zaitun = olives preserved in oil Juzr = carrots Tuffah = apple A loaf (of bread) = raghif Jadi = kid meat Sesame = shiraj Sawiq = parched barley meal Iqt = dried curds (drained cottage cheese) Buqul = vegetables Fawaqih = fruits Kurrath = leek Karafs = celery Qunnabit = cauliflower or broccoli Kurumb – cabbage or cauliflower Gargir = rocket (a salad green) Sadhab = rue Himmas = chickpea Canbar = ambergris Dar simi = cinnamon Khulanjan = galingal Mastika = mastic (a resinous gum) Jawz bawwa = nutmeg Bisbasa = mace Dar filfil = long pepper Kashim = lovage Hiltit = asafetida Andarani = sea salt Kawamikh = relish Jawars = millet Nabidh = wine Sharab = beverage Cooking Terms Rukham = marble (as in marbled meat) Masus = dishes with vinegar Bawarid = cold dishes Khushk = dry Maqluba = turned over (something cooked on both sides, like a hamburger)

16. Cooking Articles
    Cooking Articles. Click on the article you want to see. arabic cookingterms. Planning and Cooking an Event Feast. Cooking with Fire.  
    http://webpages.charter.net/wildrose/cookingarticles.htm

17. Cooking
    Recipes arabic cooking arabic cuisine Lebanese cooking Mediterranean food taboulihoummous mezza falaffel gyro grape leaves pastries vegetarian low fat no or  
    http://www.idahoadvertising.com/cooking.htm

18. [Sca-cooks] Sources For Arabic Cooking
    Scacooks Sources for arabic cooking. This lady says that there is only one sourceof period arabic cooking and that is why her recipes are so limited.  
    http://www.ansteorra.org/pipermail/sca-cooks/2001-August/005487.html

19. HISHAM'S KINGDOM .. THE COOK BOOK
    Arabization Software Center. There is an arabic cooking BOOK + CDin Arabic, English and French You can buy them from this site.  
    http://www.angelfire.com/hi/hisham2000/cookbook.html
    
    Extractions: The Holly Place Saudi Arabia Arab Midia ... My Self The Cook Book Hi there I would like to thank you for visiting my home page and I hope that you have had some great time. At this page there are about 32 meal and they are from around the world. But keep in mind that those pages are full of images and it is going to take some time to load in your computer, so please be patients and have a grate meal.

20. Cooking With Tahina - Society & Culture Islam
    Add salt to taste and you are done. There are many uses for this tahina saucein arabic cooking and I will mention some of them in future columns.  
    http://www.islamicgarden.com/page1018.html
    
    Extractions: This is a sauce which can be added to various dishes in order to give them a unique flavor. Tahina is made from sesame seeds and is extremely healthy. Note the secret ingredient which gives this sauce an extra richness. Ingredients: Preparation: The easiest way to make tahina is in the blender. If you have a blender simply combine the above ingredients, using about 8 oz. tahina and enough water to form a mixture which is the consistency of melted vanilla ice-cream. The color should be white and you should get rid of any lumps. It should taste salty but not too salty . There should be a definite taste of sesame. Without a blender, the tahina must be prepared much more carefully. The first step is to mix the lemon juice with the desired amount of tahina. You must whip these two ingredients together with a spoon until the tahina turns from brown to white and becomes very smooth. If this does not happen then it means that you should add more lemon or more tahina.

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