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Barbeque Recipes


Recipe Name Category Total Views
1 Grilled South Of The Border Steak Barbeque 19
2 Grilled Chicken Kabobs Barbeque 19
3 Pit Barbeque Sauce Barbeque 19
4 Grilled Turkey Breast with Apricot Plum Sauce Barbeque 19
5 Pork Chops with Bananas and Bacon Barbeque 19
6 Sloppy Bbq Joes Barbeque 19
7 Grilled Fillets Barbeque 19
8 Smokey Salmon Burgers Barbeque 19
9 Grilled Flank Steak Barbeque 19
10 Grilled Flank Steak with Summer Vegetables Barbeque 19
11 Yankee Brisket Pulled Barbeque Barbeque 19
12 Grilled Garlic Chicken Barbeque 19
13 Grilled Gulf Red Snapper w/Basil Lime Sauce Barbeque 19
14 Herbed Steak and Onions Barbeque 19
15 Grilled Haole-Style Yams with Pineapple Butter Barbeque 19
16 Lipton Onion Burgers Barbeque 19
17 Grilled Lamb Cutlets with Pea-Pod & Basil Pur Barbeque 19
18 Grilled Moroccan Spices Barbeque 19
19 Grilled Mustard Turkey Barbeque 19
20 Grilled Mustard-Crusted Dolphin Barbeque 19
21 Grilled Orange Chicken Barbeque 19
22 Grilled Peaches and Berries Barbeque 19
23 Grilled Pineapple Barbeque 19
24 Grilled Pork Tenderloin Barbeque 19
25 Bar-B-Q Secret Thai Shrimp Barbeque 18
26 Barbecue Venison Chops Barbeque 18
27 Old Fashioned Hamburgers Barbeque 18
28 Bbq Sauce Xxxj77a Barbeque 18
29 Bbq'D (Grilled) Cornish Game Hens Barbeque 18
30 Orange Barbeque Sauce Barbeque 18
31 Bloody Mary Marinade Barbeque 18
32 Bob's Barbequed Salmon Barbeque 18
33 Broiled/Grilled Caribou Steaks Barbeque 18
34 Grilled Swordfish with Citrus Salsa Barbeque 18
35 Georgia Barbecue Sauce Barbeque 18
36 Grilled Salmon with Surf Sauce Barbeque 18
37 Greek-Style Lamb Burgers with Minted Yogurt Sauce Barbeque 18
38 Grilled Salisbury Steak In Belmont Sauce Barbeque 18
39 Grilled Angel Food Cake with Nectarines & Blu Barbeque 18
40 Grilled Balsamic Veal Chops Barbeque 18
41 Grilled Beef and Romaine Salad Thai-Style Barbeque 18
42 Grilled Beef Tenderloin w/ Chipotle Sauce & Asadero Cheese Barbeque 18
43 Grilled Beef Tenderloin w/ Chipotle Sauce & Menonita Cheese Barbeque 18
44 Grilled Soft-Shell Crab Sandwiches (Gc) Barbeque 18
45 Grilled Beef Tenderloin with Western Bbq Sauce(Gr) Barbeque 18
46 Grilled Butter "Fly Pattern" Pork Chops Barbeque 18
47 Grilled Butterflied Leg Of Lamb Barbeque 18
48 Grilled Cajun Shrimp Barbeque 18
49 Grilled Cheese Pita Pockets Barbeque 18
50 Moo Shu-Style Grilled Chicken Barbeque 18

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Related Recipe:
Kobeba Samakeyah

1/2 c Bulgur, fine (cracked wheat)

1/2 sm Onion, cut in half

Salt (to taste) Pepper (to taste) --------------------------------FISH FILLING-------------------------------- 1/2 lb Flounder, fillets, OR

1/2 lb Cod, fillets

2 tb Butter, unsalted

1 md Onion, chopped

2 Scallions, trimmed, chopped

1 tb Cilantro, chopped

-- (coriander) (opt) 1 ts Cumin, ground

Salt (to taste) Pepper (to taste) --------------------------------TAHINI SAUCE-------------------------------- 1/2 c Tahini (sesame seed paste)

1/2 c Water (approximately)

2 tb Vinegar, red wine

1 ea Garlic, clove, minced

Salt (to taste) Pepper (to taste) 2 tb Parsley, chopped

Oil, vegetable (for frying) Cover the bulgur with water and soak for 30 minutes. Drain and, a handful at a time, thoroughly squeeze out all liquid. Place bulgur, onions, salt and pepper in processor and process with on-and-off turns until nearly smooth, scraping down sides as necessary. Transfer to bowl and knead until smooth. Set aside. Fish Filling: ============= Steam fish until just cooked. Flake into small pieces and set aside. Heat butter in a small skillet then add onion and scallions and saute until onion wilts, 3 to 5 minutes. Stir in flaked fish, cilantro, cumin and salt and pepper, stirring gently over medium heat 2 minutes. Set aside and cool completely. For Tahini Sauce: ================= Place tahini and a 1/2 cup water in processor or blender; blend until smooth. Add wine vinegar, garlic and salt and pepper; blend until smooth. Add enough water to bring sauce to pouring consistency. Transfer to small bowl and stir in parsley. Set aside, covered, at room temperature. To Assemble: ============ To assemble, place small bowl if ice water on work surface. Using palms, form golf ball-size balls of bulgur mixture. Dipping fingers in ice water as you work shape each ball into a hollow tube around your index finger, gently pressing mixture into small cigar-shaped tubes about 3 inches long. Moisten fingers frequently and patch any cracks as you work. Slip each shell off your finger and fill with about 1 tablespoon of cooled fish filling using a small spoon. Press ends of tubes over fish filling, forming a tight seal. Cover and freeze until firm, at least 2 hours. Heat 2 inches of vegetable oil in large saucepan to 375 F. Fry kobebas until golden, 4 to 5 minutes, turning once. Serve immediately with tahini sauce. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andree Abramoff, Andree's Mediterranean Restaurant, New York