Middle East Lamb Meatloaf - From the New York Times Magazine of February 3, 1991 Recipe - Food.com ground lamb,    butter oil,    tomato paste,    green pepper,    red pepper,    ground beef,    olive oil,    oats,    pine nut,    thyme,    pepper,    parsley,    bay leaf,    basil,    allspice,    orange,    lemon,    raisin,    onion,    garlic,    tomato,    eggs,    worcestershire sauce,    salt,    milk,    ghee Enjoy with a red or white wine. Serving Size: 1 (418) g   Servings Per Recipe: 6   AMT. PER SERVING % DAILY VALUE   Calories: 822.9   Calories from Fat 472 g 57 %   Total Fat 52.5 g 80 %   Saturated Fat 18....

Eggplant Lentil Stew with Pomegranate Molasses Recipe | SparkRecipes pomegranate molasses,    tomato paste,    red pepper,    olive oil,    mint,    green chili,    lentil,    onion,    garlic,    tomato,    aubergine/eggplant,    salt,    water Posted from original http://simplyrecipes.com/recipes/eggplant_lentil_stew_with_pomegranate_molasses/ 1 Partially peel the eggplant so it has lengthwise stripes, then cut it lengthwise into 4 slices. ...

Khoresht Ghaimeh Recipe | SparkRecipes lamb leg,    split peas,    tomato paste,    red pepper,    beef stock,    olive oil,    turmeric,    pepper,    paprika,    lime,    potato,    carrot,    onion,    garlic,    salt This is a hearty, warming lamb and spit pea stew that is just the thing for cold wintera€™s nights! Place the split peas in a saucepan and fill with water to cover by about 1 inch. Bring ...

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