Recipes from Asia and the Middle-East

Asian cooking inspired by well-prepared Oriental dishes from China, Japan and Southeast Asia. The colors and tastes of Asian cooking are so vast and many of the recipes here are "Americanized" versions of original Chinese and Oriental dishes.

Middle-Eastern cuisine is inspired by the cooking of Egypt, Arabia and beyond (where lamb is usually the staple meat); and here we also include the cooking of India and surrounding lands, where herbs and spices are used abundantly.

The cuisines of the countries surrounding the Mediterranean are covered under the Category titled: Italian and Mediterranean.

• Arabic Bread Chips
• Asian-Style Ribs
• Cashew Chicken
• Chick Pea Curry
• Chicken and Cashew Nut Salad
• Chinese Chicken Salad
• Coconut Rice
• Falafel
• Forty Martyrs Meatballs
• Fruited Rice with Mushrooms and Almonds
• Garlic-Wine Rice Pilaf
• Ghee (Clarified Butter)
• Hommus
• Indian Spiced Chicken Thighs
• Keema Beef Curry
• Kung Pao Beef
• Lamb Korma
• Lamb Samosas with Minty Yogurt 'n Feta Dipping Sauce
• Lemon Chicken
• Lemon Rice with Cashews
• Marilyns Persian Rice
• Mujadera
• Patak's Vindaloo Curry
• Pea-lafel
• Pomegranate Raita
• Pork Fried Rice
• Singapore-Style Noodles
• Steamed Pork-Filled Won Tons
• Tabbouleh
• Tandoori Chicken
• Thai Chicken Curry
• Toni's Thai Chicken Curry
• Tzatziki

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• DAIKON: giant radish
• MIZUTAKI: simmered chicken dish
• MOCHI: rice dish
• SASHIMI: slices of raw fish
• SHABU-SHABU: simmered beef dish
• SUKIYAKI: simmered beef dish
• SUSHI: vinegered rice topped with raw fish or wrapped in laver
• TOFU: soybean curd
• WASABI: green horseradish
• YUZU: citrus fruit similar to lime

• BIRYANI: Elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or beef; or with shrimp.
• CHAPATI: Pancake-like whole wheat bread fried on an iron griddle
• CHUTNEY: Highly seasoned side dish made from fruits (raw or cooked) or vegetables and served as an accompaniement to any curried food.
• GHEE: Butter oil made by cooking butter over low heat for a long time to clarify it and enrich its flavor. Clarified butter may be substituted.
• KOFTA: Ground meat balls
• KORMA: Curry sauce thickened with yoghurt and nuts or poppy seeds
• MASALA: Spices, herbs and other seasonings ground together and used as the base for all Indian curry sauces
• NAAN: Individual flat bread made of white flour and traditionally baked in a tandoori oven
• RAYTA: Salad-like combination of yoghurt and raw or cooked vegetables, flavored with herbs and spices
• SAMOSA: Deep-fried pastry filled with meats or vegetables and spices
• TANDOOR: Cylindrical clay oven.
• TIKKA: Chicken rubbed with Masala and grilled.

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