Egyptian Food Recipes

Find great Egyptian Recipes @ 123easyaspie.com.

Q: Egyptian recipes?
Does anybody know any Egyptian recipes that can be made easily by a middle schooler that is yummy (preferably a dessert, like cake) and can be made for a class of 30 kids?
Thanks a lot!

A: BASBOUSA – Semolina Cake

Semolina is a wheat grain, more familiar to us as an ingredient in couscous or pasta. However, the Egyptians have turned this staple into a delicious, sweet dessert treat, Basbousa. Served with sweet syrup, this treat is a sure way to introduce your friends and family to Egyptian specialties.

½ Cup butter, preferably unsalted

¼ Cup sugar

1 Teaspoon vanilla

2 Eggs (No-cholesterol egg substitute ok)

2 Cups fine semolina

1 Teaspoon baking powder

½ Teaspoon baking soda

¾ Cup plain yogurt (or lemon yogurt)

Blanched split almonds

Syrup:

2 Cups sugar

1½ Cups water

1 Tablespoon lemon juice

-Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

-Sift semolina flour, baking powder and baking soda twice. Fold into batter alternately with yogurt.

-Spread batter into a greased 8 x 12 inch baking pan and place the almonds across in rows so that when the cake is cut, each piece will have an almond centered on it.

-Bake in a 350-degree oven for 30-35 minutes until cake is cooked when tested.

-Make the syrup while the cake is cooking. Dissolve sugar in water over medium heat, add lemon juice and bring pan to a boil. Boil rapidly for 10 minutes, then cool by standing the cooking pan in another pan of cold water.

-Once cake is finished baking, spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.

Traditionally, Basbousa is served with Ushta, a very thick clotted cream made from buffalo’s milk. In place of this, use thick whipped cream or for a lighter treat, a whipped cream substitute such a Cool Whip.

ok i sent the page incase you dont want this one good luck this one looks good to me !!

Q: Egyptian Recipes which can be made by small children?
I am looking for a simple Egyptian recipe which doesn’t take too long and preferrably does not require a long cooking time or any cooking!!

Thanks!

A: Egyptian Sweet Couscous Dessert–you can make the couscous beforehand and then they can sprinkle on the toppings!
1 cup couscous
2 cups fruit juice
2 tablespoons rose water
3 tablespoons melted sweet butter
1/4 cup finely ground blanched almonds
1/4 cup finely ground pistachio nuts
1/2 cup powdered sugar
1/2-1 tablespoon cinnamon
1 cup candy-covered almonds (kufeta)
1/2 cup pomegranate seeds, if in season

1. Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
2. Rub well into grains 3 Tbs. melted sweet butter.
3. Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
4. Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
5. Garnish with kufeta (candy-coated almonds) & pomegranate seeds.

Palace Bread Recipe

Ingredients:

10 slices firm white bread
1 lb. honey (2 c.)

Directions:

1. Remove the crust from the bread. Soak the slices in honey for at least half an hour. Lightly grease a small deep baking dish.
2. Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish. bake in a 300 degree oven for 45 minutes.
3. Cool and chill in the refridgerator. Slice and top with heavy cream.

Q: what are some good egyptian recipes? what spices are used in egyptian food?
i had some firend form egypt that cooked for me and the food was very spicey. i am from south louisiana so i like very spicey foods . what kinds of spices are used in egyptian dishes?

A: For example Ful Medames is the national dish of Egypt and probably dates as far back as the Pharaonic periods. It would have commonly been eaten with bread, lentils, raw vegetables and eggs. Tiger Nut Sweets is one of the oldest recipes known and was actually found written on ostraca. ( Piece of clay with writing on it) And Hummus is as popular in Egypt today as it probably was thousands of years ago.

Q: Can you share some Italian or Egyptian recipes?
Three friends are coming to visit me in Tokyo next week and I’m going to cook a welcoming meal for them. My boyfriend Osaze is coming earlier though to help me – he’s studying to be a chef so he can help me. I”m making a Japanese/Italian/Arabic meal haha because Osaze and his sister are Egyptian, and she is bringing her Italian fiancee.

Any help is appreciated. Thanks!

A: Here are a couple of Egyptian recipes for you.

Pine Nut & Parsley Salad
Karen Barnaby

I love this interpretation of tabouli. If you are concerned about the price of pine nuts, remember that this feast is based on vegetables, and therefore is very inexpensive to prepare. If you want a regular tabouli, rinse 1/2 cup (120 ml) fine bulgar in a sieve, drain well and add to the salad just before tossing with the dressing.

Ingredients:

2 Tbsp. vegetable oil
1 cup pine nuts
1 cup coarsely chopped fresh mint leaves
2 cups finely chopped parsley
1/3 cup seeded, finely chopped tomatoes
1/3 cup seeded, finely diced English cucumber
1/4 cup thinly sliced green onion
2 Tbsp freshly squeezed lemon juice
1/2 tsp. salt
1/2 tsp. finely chopped garlic
5 Tbsp. olive oil
1/4 tsp. ground cinnamon
1/2 tsp. ground allspice

Preparation:

In a small frying pan, heat the vegetable oil over low heat. Add the pine nuts and sauté, stirring constantly until pale gold. Remove from the heat and drain off the oil through a sieve. Cool.

Combine the mint, parsley, tomatoes, cucumber, green onion and pine nuts. For the dressing, combine the lemon juice, salt and garlic in a small bowl. Stir well. Slowly beat in the olive oil. Stir in the cinnamon and allspice. The vegetables may be prepared 4-6 hours in advance. Cover and refrigerate. Just before serving, toss with the pine nuts and dressing.

Basboosa – Semolina Cake with Honey and Lemon

Ingredients:

Syrup:

2 cups sugar
2 cups water
1 whole lemon
3 teaspoons honey

Basboosa:

3 cups semolina
1 cup flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup oil
1 cup milk

Preparation:

To make the syrup: Peel the lemon with a potato peeler to get flat strips of peel. Juice the lemon.

Bring the sugar, water, and lemon juice to a boil. Throw in the rind of the lemon. Boil until the lemon rind is hard or the mixture is a runny syrup consistency. Remove from heat, Add the honey. Set aside while you make the basboosa.

Mix the semolina, flour, sugar, and baking powder. Add the oil and mix until all the batter is well blended.

Grease a large cookie sheet tray (10 x 16 inches).

Add the milk just before you are about to bake.

Dot the mixture into the greased pan by spoonfuls. Level the mixture with your hand (dipped in milk). Shake the tray to level.

Bake for 1/2 hour at 350 degrees. Cut into squares and return to the oven for 5-10 minutes.

Pour the syrup over the basboosa immediately after you remove it from the oven the last time.

Q: Anybody know some good egyptian recipes or a website where I can find some?
I enjoyed the fresh fruits and vegetables there but I was wondering about some main dish recipes. Also, some good desserts. I had something called “kounafa” that was good but I don’t know the ingredients.(sorry for the spelling, not sure it’s right)

A: here are a couple of sites

Q: Does anyone have any good and easy egyptian recipes?

A: EGYPTIAN ONION BREAD

The Egyptians have always been extremely fond of onions as a food; the ancients respecting it to such a degree that they were known to take a sacred vow by placing their right hand on an onion! The onion was also regarded as a protector from the evil eye, and its strong odor was believed to help fight off illness. It was also used as a poultice to heal wounds. Flat onion bread or rolls are available in most ethnic bakeries with the toppings of chopped onions sprinkled with coarse salt, sesame seeds or grated cheese.

1 lg. onion, coarsely chopped
3 eggs
1 c. water
5 c. sifted flour
5 tsp. baking powder
1 scant tsp. salt
1/2 c. sesame seeds
1 beaten egg mixed with 2 tsp. water
1 tsp. dry onion soup mix

Place coarsely chopped onion in a large mixing bowl. (Save 2 teaspoons for later use.) Add eggs and water and beat with a wire whisk or rotary beater until well blended.

Combine flour with baking powder, salt and sesame seeds. Gradually add to egg mixture, beating well after each addition, until a soft ball is formed. Turn out onto a lightly floured board; knead lightly for 3 minutes and then roll out about 3/4 inch thick. Cut out into large flat rounds, each about 8 inches in diameter.

Brush lightly with beaten egg, sprinkle with remaining onion and onion soup mix. Place on a well-greased baking sheet. Bake in a 350 degree oven for about 25 minutes or until the onion bread is delicately browned. The rounds may be baked in 8 or 9-inch layer cake tins, if desired.

Q: know any good egyptian recipes? 10 points ?
So I need to make some kind of egyptian bread or biscuit that i can serve to people. Does anyone have some kind of recipe or idea?

10 points
O, and if you know that it has some history in egypt, please also include. Thanks

A: Aash Makamar-traditional Egyptian pita bread

4 C bread flour
1 Tb active dry yeast
Salt to taste
1 tsp of sugar
2 C of warm water

Mix the yeast and the water. Mix the dry ingredients and water using by hand or a kitchen mixer for 7 minutes to develop the gluten matrice in the dough. When it is finished it should be the same texture than a pizza dough. Cut the dough to small pieces , flatten them by hand or rolling pin. Cover .and let it proof for 15 minutes Pre-heat your oven to 500 F

Bake in the middle rack on a plate one at the time. Cook until it puffs up and reach a nice golden brown color.

History:Egyptians used this dark pita bread when making fatta, a lamb soup prepared in the Ramadan period

Hope that helps!

Q: What are your favorite Egyptian recipes?
I have a recipe blog (on my profile is the link). I just wanted to explore Egypt to get some great recipes. shukran…

A: Kosherie and shish kebab (Lamb and beef)…can there be anything else?

*****************************

Rokaya: Here are some links for the Mahshy recipe:

http://www.touregypt.net/recipes/recipeweek07292002.htm

http://members.cox.net/ahmedheissa/recmahsh.htm

http://saa7d.tripod.com/Recipes.htm

**********************

Mahshy (Stuffed Eggplant with Rice)

Ingredients:

* 1 kg (2.2 pounds) eggplant
* 1/4 tablespoon salt (to taste)
* 2 table spoons of butter or oil (olive oil is best)
* 1 onion, chopped (medium or large to taste)
* 1 kg (2.2 pounds) tomatoes, chopped
* Parsley
* 1/2 cup short-grain rice
* Salt and pepper to taste
* 1 cup chicken broth or beef broth

Wash and core eggplant.

Prick with fork, and sprinkle with salt; set aside.

Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while.

Add rice; stir and mix well. Remove from fire; set aside for 10 minutes.

Fill eggplants with rice mixture and place in a deep baking tray or casserole.

Pour meat broth over, cover with foil, and bake at 250 degrees F (120 degrees Celsius) until rice is done.

NOTE: Any kind of meat can be added to the rice mixture.

Q: can someone please help me look for egyptian food recipes? please?
somebody please help. its for a huge project. please.

A: Egyptian dukkah

Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
100g/4oz sesame seeds
100g/4oz blanched almonds
50g/2oz coriander seeds
10g/½oz cumin seeds
1 tsp sea salt
½ tsp pepper
Turkish bread
olive oil

Method
1. Toast all the seeds and almonds together in a hot dry pan. Keep stirring until fragrant.
2. Cool, then coarsely grind with the salt and pepper.
3. To serve, dip the Turkish bread into the olive oil and then into the dukkah.

Egyptian chicken with flatbread

Serves: 4 Prep: 30 min, , plus 2 hours marinating
Cook: 20 min

Ingredients
4 Chicken thighs

For the marinade
5 cloves garlic, peeled and grated
1 lemon, juice only
4 tbsp Olive oil
1 small handful flat-leaf parsley, finely chopped
1 small handful Mint, finely chopped

For the yoghurt sauce
500 strong plain flour, sifted
½ Salt
2 Olive oil
water, for mixing

Greek yogurt
¼ Cucumber, finely chopped
1 handful Mint, chopped
a little olive oil

Method 1. For the marinade: mix together all the ingredients in a large bowl and add the chicken. Turn the pieces over to make sure they get well coated, cover the bowl with clingfilm and put in the fridge to marinate for at least 2 hours.

2. For the flatbread: in a large bowl, mix the flour with the salt and then gradually start adding the olive oil and enough water to make a dough. Knead for 10 minutes smooth, then cover and set aside until ready to use.

3. Heat a griddle pan until smoking. Take the chicken out of the marinade and reserve the liquid. Put the chicken on the griddle skin side down first and cook for about 3-4 minutes on each side, or until the chicken is cooked through. Baste the chicken every so often with the marinade and turn the heat down if you find it is beginning to char too much on the outside before the meat is cooked through. Remove from the heat and keep warm.

4. Divide the flatbread dough into portions and roll each ball into a thin round shape. Cook each dough round on both sides on a hot griddle until charred. Prick the dough with a fork if it starts to rise and bubble.

5. For the yogurt sauce: mix together the yogurt with the cucumber, mint, a drizzle of olive oil and season with salt and pepper to taste.

6. To serve, scatter the chicken with a little sea salt, drizzle with extra virgin olive oil and serve with the flatbread and yoghurt sauce

Q: more Egyptian recipes please!?
can anybody give me some really good, but not hard, very simple egyptian recipes

A: *Egyptian Cold Beverage – ‘Karkadeeh’ – Hibiscus Drink (Red Tea)
‘Karkadeeh’ is a dried Hibiscus petals pre-packaged, are available in most supermarkets, international grocery stores, middle eastern grocery stores and indian grocery stores. To make 10 – 12 glasses, use
1 cup hibiscus petals
2 cups sugar

1. Soke hibiscus petals in cold water for 1 – 2 hours.
2. Transfer, with its water, to pot and bring to a boil.
3. Remove pot immediately and strain liquid through a very fine sieve or filter paper.
4. Return petals to the pot, add fresh cold water to cover, and bring to a boil, again filtering the juice.
5. Repeat until karkadeeh loses its reddish hue.
6. Discard petals and sweeten while juice is still hot.
Traditionally, karkadeeh is served ice-cold, but it is also pleasant when served hot in winter.

*Du’a (Dukka)-A spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Du’a.

1 cup of shelled pistachio nut
1 cup almond
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
1/2 teaspoon dried thyme
1/4 cup sesame seeds
1/4 teaspoon salt

1. First, toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
2. Toast the spice seeds and sesame seeds separately in the same way.
3. Cool and combine with the remaining ingredients in a food processor.
4. Grind the mixture until it resembles small breadcrumbs.
5. The mixture should be very dry and crumbly, not a paste.
6. Be careful as over processing can release the oil from the nuts making the mixture moist, which you don’t want.

*Asbusa

2lbs cream of wheat
2.5 cups sugar
3/4 lb. butter
16 oz. plain yogurt
slivered almond halves

Bring all ingredients to room temperature. In a large bowl mix sugar and cream of wheat. Add butter, mix by hand, rubbing the buuter, sugar and cream of wheat between your palms for 10 minutes or more until the mixture is very well blended.
Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon at a time of water so when you hold it in your hands it feels like pie dough.
Butter a 13×9x2″ pan and pat the dough into the pan with your hand. With a sharp knife slice the dough in 2 x 2 inche squares or into diamond shapes.
Press one almond half onto the surface of each piece. Bake at 350 degrees for 30-40 minutes or until golden brown.

*Egyptian Bread

1) 1 3/4 cups whole wheat flour.
2) 7 oz. water.
3) 1/2 tsp. salt.
4) 1/4 oz. Dry Yeast.

Bake Like an Egyptian
1) Put flour and salt in an oversized bowl.
2) Mix Dry Yeast with the water.
3) Slowly add water.
4) Take turns kneading the dough.
5) Spread flour on a clean, flat surface.
6) Roll dough into small balls.
7) Form balls into flat round shapes or triangles.
Cover with a cloth for one to two hours only.
-In one to two hours:
Bake bread on a greased sheet for 30 minutes at 350 Degree heat.

*Bileela – Whole wheat grain

1. 2 cups whole wheat grain.
2. milk.
3. suger to taste.

1. Boil whole wheat grain until tender, about 60 minutes.
2. Drain and serve in individual bowls covered with hot milk.
3. Sweeten to taste.

*Fig and Lemon Chicken

http://interoz.com/egypt/recipes/recipeweek10272003.htm

*FUL MEDAMES

11/2lb dried ful or fava beans
(Can substitute with broad beans if unable to obtain above)
2-4 crushed cloves of garlic

Soak beans for 12 hours, put in pan, cover with fresh water, boil, simmer until tender. (Time depends on dryness of beans) Drain and add crushed garlic. Season and serve hot. Nice served with eggs.

*TIGER NUT SWEETS

200g of fresh dates are blended with a little water. Then add a little cinnamon and chopped walnuts to taste. Shape into balls, coat in honey, ground almonds and serve.

*LEAVEN

Taking a small quantity of barley flour mix it with warm water and make a dough shaped into a round mound. Indent in the centre, approximately half the way through, and mark it with a cross using a knife. Place the dough on a plate and fill the dent with water. Leave this in a warm place for a few days to ferment and the dough will split open like a overripe fruit. The dough is then ready to use as yeast to make bread.

*HUMMUS

225g chickpeas
2 tbs. of wine vinegar
3 cloves of garlic
5 tbs. sesame seed oil
1 tsp. salt

Cook and mash the chickpeas, add lemon juice, chopped garlic and sesame seed oil to make this tasty paste to spread on bread, as popular in Egypt today as it was thousands of years ago.

*Al Graibah (Egyption Sweet)

http://members.cox.net/ahmedheissa/reckishk.htm

*Halwa
http://members.cox.net/ahmedheissa/recsemse.htm

http://members.cox.net/ahmedheissa/rechalaw.htm

Try these links

http://www.recipehound.com/Recipes/egypt.html

http://www.egyptdailynews.com/recipes/recipes.htm

http://www.touregypt.net/recipes/recipesdeserts.htm

ENJOY

Q: if your Egyptian, what are the countrys best recipes,?
Hi there , Everyone that loves food knows that there’s some really good Egyptian recipes, the kind of food that no Egyptian can live without , if you are an Egyptian could you list what they are please, i would love to find the recipes and try them for my self , thank you for your time , i don’t need any advice from non egyptians

A: Egyptian Koshary Pasta

This meatless dish layers common grains, such as rice, lentils and pasta with a tomato-cinnamon flavored sauce.

Ingredients:

2 cups cooked rice
2 cups cooked penne pasta
2 tablespoons white vinegar
1 teaspoon Ground Cumin , divided
1/2 teaspoon Garlic Powder
1 cup cooked lentils
1 can (15 ounces) crushed tomatoes
1/2 cup water
1 1/2 tablespoons sugar
3/4 teaspoon Ground Cinnamon
1/2 teaspoon salt
1/4 teaspoon Crushed Red Pepper
3 medium yellow squash, cut into 1/2-inch pieces (about 3 cups)
2 medium onions, thinly sliced (about 2 cups), optional*

Instructions:

1. Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm.

2. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta.

3. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixure over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping.

*Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.

Raspberry Mint Cairo Cooler

Ingredients:

1 cup fresh mint
2 1/2 cups pineapple juice
1 cup frozen raspberries
3 ounces frozen limeade concentrate, thawed
16 fluid ounces cold carbonated lemon-lime beverage
lime wedge (to garnish)

Instructions:

1. Rub the mint leaves around the inside of a large iced tea jug or pitcher, then drop them in. Pour in remaining ingredients and mix well.
2. Serve with a lime wedge on the edge of the glass.

Fried Eggs with White Cheese
Ingredients:

4-6 slices hard white cheese
4-6 eggs
cooking oil or spray
salt & pepper
Instructions:

Slice the cheese 1/2 inch thick & fry in skillet, turning & frying on both sides. Remove the cheese to one side of the serving dish, keeping warm. Break eggs and fry in the same fat. Serve the eggs alongside the cheese and season with taste. Garnish as desired.
Here in the US, I used Wisconsin Farms’ Frying Cheese, which I found at Wal-Mart, since Gibna or local Egyptian cheese, is not available

Q: Traditional Egyptian Recipes? Easy?
I am doing a food project for my grade nine geo class. I was thinking Basboosa because it seems easy. Any other ideas? Oh, and it has to feed a lot of people. (last grade 9’s served 200 people).

A: I dont have any to share but I looked on google and what Im linking to this post is my search results so take a look at the sites listed and find recipes you might want to try.And reemmber try them on family first they will be your best critics when its time to do this and share with the school.

Caterer for 8 yrs

Q: any good web sites for egyptian recipes?
i have a few egyptian friends and would like to learn some basic egyptian dishes to cook for them

A: http://touregypt.net/recipes/
http://www.egyptiancastle.com/

http://mideastfood.about.com/b/a/233288.htm

Q: i need a fast and easy egyptian recipe. PLease help me! write down the recipes! thanx?

A: Spicy King Prawns

Ingredients:
1/2 cup extra-virgin olive oil
8 garlic cloves, minced
1 tablespoon sweet paprika
1 teaspoon sweet paprika
1 tablespoon ground cumin
1 1/2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 lbs large shrimp, shelled and deveined
salt
1 cup coarsely chopped fresh cilantro or flat leaf parsley

Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
Transfer to a platter and serve.

Q: Authentic Danish, Italian, french, or egyptian food recipes that are easy to make??
just wondering… i L-O-V-E to cook!!!

A: The best French recipes are on the show called ‘French Food At Home’

Creme Caramel

* 1 cup sugar (for the topping)
* 2 cups fresh whole milk
* 1 x vanilla bean
* 6 x eggs
* 1/2 cup sugar
* pinch nutmeg (optional)

Directions:

1. Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later).
2. Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml water, and boil until it turns a dark, fragrant, liquid caramel. Pour into the cake tin and swirl to coat the bottom evenly. Set aside.
3. Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides (this is the most brilliant trick for flavour!) Split the vanilla bean, scrape the seeds into the milk, and add the pod. Heat to the boiling point, turn off the heat, cover, and set aside to infuse 10 minutes. Meanwhile, beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.
4. Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 minutes to an hour.
5. Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.

Related Posts

• Filipino Food Recipes
• Jamaican Food Recipes
• Korean Food Recipes
• Irish Food Recipes
• Lebanese Food Recipes
• French Food Recipes
• Hungarian Food Recipes
• Japanese Food Recipes
• Ethiopian Food Recipes
• Italian Food Recipes