Very Good Recipes of Seed from MidEats

There are 4 Seed recipes on the blog MidEats. (563 on all the blogs)

Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.

How to Make Tahini Paste, or Sesame Seed Butter (And a Recipe for Spiced Tahini-Yogurt Dressing) How to Make Tahini Paste, or Sesame Seed Butter (And a Recipe for Spiced Tahini-Yogurt Dressing) By MidEats 07/04/12 04:33 I am willing to bet that there is no authentic Middle Eastern kitchen that doesn’t stock tahini paste. There’s just no way to go without it, especially if you’re having a seafood meal. Tahini sauce — made from tahini paste mixed with water, lemon juice,...
How to Make Tahini Paste, or Sesame Seed Butter (And a Recipe for Spiced Tahini-Yogurt Dressing) How to Make Tahini Paste, or Sesame Seed Butter (And a Recipe for Spiced Tahini-Yogurt Dressing) By MidEats 07/04/12 04:33 I am willing to bet that there is no authentic Middle Eastern kitchen that doesn’t stock tahini paste. There’s just no way to go without it, especially if you’re having a seafood meal. Tahini sauce — made from tahini paste mixed with water, lemon juice,...
Egyptian Preserved Lemons with Nigella Seeds and Dried Safflower Egyptian Preserved Lemons with Nigella Seeds and Dried Safflower By MidEats 01/11/12 03:16 Though the midEATS team was on a blogging hiatus for the holidays, we haven’t been on a cooking hiatus … well, at least not for the entire time. The Coptic Christmas celebration definitely spurred a string of culinary feats in my household that I’ll be...
Spotlight: Toasted Pumpkin Seeds (Libb Abyad), a Favorite Egyptian Snack Spotlight: Toasted Pumpkin Seeds (Libb Abyad), a Favorite Egyptian Snack By MidEats 12/29/11 02:57 When I was a kid, I grew up in Bahrain, the little island in the Persian Gulf. Life in Bahrain was safe and predictable, but it would sometimes get a bit boring (the island was so little, so there wasn’t much to do on it in terms of entertainment). Every...

MidEats

Bringing Middle Eastern food and culture to your table

Blog: MidEats

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