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Recipes From The Middle East

These recipes came from an old cookbook I found at a flea market. There was no publishing date. I will continue to add recipes until all are entered.


Iran - Arabia:

Arabian Stuffed Cabbage Leaves
We enjoyed this dish while living in Iran

1 medium head of cabbage
Cabbage Leaves need to be wilted in boiling water for about five minutes
1/2 lb. ground lamb or beef
salt and pepper to taste
1 c. rice
1/2 c. butter or margarine, melted
2 cups tomato juice

Cook the rice in boiling water until tender. Drain; add seasonings, butter or margarine and meat. Shape the mixture into small rolls. Wrap a leaf of the cabbage around each meat roll. Place the wrapped rolls in a kettle, add tomato juice and cover. Cook for 30 minutes.

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Sweet and Sour Salmon

4 salmon steaks (seasoned with salt and pepper to taste)
1 tbsp. vinegar
3 medium onions, thinly sliced
1/2 c. olive oil
chopped parsley, optional
1 carrot, sliced thin
1 lemon slice, with peel
2 tomatoes, sliced
1/2 c. water
1/2 bay leaf
1 tbsp. sugar

Heat olive oil in deep skillet. Add half sugar; brown slightly. Add onions. Mix water, other half sugar, and vinegar. Add the seasoned fish, vinegar solution, bay leaf, lemon slice, and carrot to the onions. Cook about 10 minutes, adding tomatoes. Cover and cook 5-10 minutes longer. Serve chilled.

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Nut filled Cookies

2 c. flour
1 c. boiling water
1 1/2 c. ground walnuts or pecans
1 1/2 c. shortening
1 tsp. orange juice
1/4 tsp. grated orange rind
1 tsp. water
Sift flour and cut in shortening. Add boiling water and stir. Turn out on a lightly floured board and knead. Cover tightly and store in refrigerator overnight. The next morning knead again and form into small balls. Make a hole in the center of dough and fill with nuts, combined with the sugar, 1 tsp. water and orange juice and rind. Press dough back oter filling and press onto a greased cookie sheet. Decorate with tine of fork. Bake 350 degrees 10-12 minutes.

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