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TABLE OF CONTENTS FOR AFRICAN RECIPES Accra Banana Peanut Cake (Ghana) African Almond Chicken (Libya) - Annette

Merson African Banana Peanut Cake African Vegetarian te! Akara Algerian Cooked Carrot alad - "itchen afari A#ricot-$ig Blat%ang Atlantic almon &n Lentils '( Moroccan $la)ors Baked Plantain &n *he hell Bamia (Meatball And &kra aute +n *omato auce) Batata Bel Lamoun (Golden Potato ou#) Beef Brochettes Beef te! (Gambia) Beet A##eti,er alad Berbere Bissara ($a)a ou#) Blan.uette /e Veau(Blan.uette &f Veal) *unis Bourek (Beef- tuffed Pastry 0olls) Braised /uck 'ith &range-And-Lime auce - *imelife Brochette &f Chicken Carrot1 &range 2 0adish alad Casbah Moroccan 0estaurant3s Lamb 2 &kra *agine Chakchouka /e Matin (Breakfast auce) Cha#atis Charouf Bil Pisselli & Chedra (Lamb 'ith "ishke And Peas) Chicken Baked 'ith &range- #iced 4arissa auc Chicken Breasts Moroccan- tyle Chicken immered +n men Chicken te! (/oro 'at) (5thio#ia) Chicken *agine Chicken 'ith &li)es And Lemon *a%ine Chicken 'ith Pickled Lemons 2 &li)es Chicken-*unisian tyle Barbara 'asser3s "osher "itchen Choroko auce Cooked *omato 2 Green Pe##er alad Couscous Creme Caramela ( udanese Caramel Custard) /essert Couscous /iced Lemon1 &nion 2 Parlsey alad /iced Pe##er1 *omato 2 &nion alad /%a% M.alli--Chicken 'ith Lemons And &li)es 5gg#lant alad La *amu

5gusi ou# 5gy#tian Chocolate Cake 5gy#tian 4aroset 5gy#tian "ebabs 5gy#tian Lentils 5gy#tian Peeled 'heat Berry Chicken And Chick-Pea ou# 5gy#tian Pickled *urni#s 5l 4am Lahlou ( !eet Lamb $or 0amadhan) $assoulia Beda ('hite Bean te!) $a)a Bean alad $ish +n Moroccan Charmoula auce $ish Pyramid 'ith Green auce - Bea andler $ool Achdar ($a)a Beans) $resh $ish Pe##er ou# $ried Plantains $ruit Com#ote 'ith Lichee 6uts ( alady Voanka,o) (Madagascar $ufu $ul 6abed (5gy#tian Bean And Vegetable ou#) Gemfish +n Chermoula Marinade Greens 'ith Coconut Milk Grilled Moroccan Lamb ausage (Mergue,) Grilled Moroccan #ices 4amam Mahshi (Braised Pigeons 2 $ireek) 4arira 4arissa 4ot Chili Paste(*unisia) 4katenk!an (Groundnut te!) (Ghana) 7ollof 0ice "ito,a "oshary (Lentils And 0ice) "ouclas Bi 0u, Moroccan 0ice /um#ling "oushari (Lentils1 Macaroni And 0ice +n &il) "usherie (5gy#tian 0ice And Lentils) Lahlib Bi-Loo, (Moroccan Almond hake) Lamb And Pear *agine Lamb And ausage Couscous Lamb Patties Moroccan tyle 'ith 4arissa auce Lamb 'ith Artichokes And Preser)ed Lemons Laso#y - Bea andler Lentil *agine Lg8 Moroccan Anise Bread 9 Loubia Bil Lu, M3cha.ub ( tuffed Mat,oh) M3loukhia (Green ou#) M3raad (5gg#lant alad)

Mahchi ( tuffing :ucchini) Marrakesh ;Pi,,a; ("hbo, Bishemar) Maschi ( tuffed *omato 'ith Cho##ed Beef) - Bea andler Masfouf /e *unis (*unisian !eet nack) Mayeena (Mat,oh And Potato Bake) Meat Curry Meat &n A tick Mediterranean Chicken *agine Melokhia (5gy#tian 4erb ou#) Mergue, ausage Meshoui Me,galdi &f &nions Milookhiyya (5gy#tian Green 4erb ou#) - Arielle3sreci#earch Monro)ian Coconut Pie (Liberia) Morocan /ate Cake Moroccan Almond 0olls Moroccan Anise Bread Moroccan Beef "efta &n ke!ers 'ith Cho##ed Vegetable al Moroccan Beef te! Moroccan Bread Moroccan Brisket 'ith &li)es Moroccan Charosets Moroccan Chick Pea ou# Moroccan Chicken Moroccan Chicken Casserole Moroccan Chicken te! Moroccan Chicken 'ith Couscous Moroccan Chicken 'ith &li)es Moroccan Chicken 'ith Preser)ed Lemons Moroccan Cholent /afina - Moroccan abbath te! Moroccan Couscous Moroccan Cucumber alad Moroccan /ate Cake Moroccan 5gg#lant alad Moroccan $ish Moroccan $i)e-Grain Pilaf Moroccan $ruit /essert Moroccan Garban,o Beans 'ith 0aisins Moroccan 4aroseth Moroccan 4arost Balls 'ith /ates1 0aisins And 6uts Moroccan Lamb ausage Moroccan Lamb 'ith Couscous Moroccan Lemon Chicken Moroccan Lemon- cented "ebobs

Moroccan Meat te! Moroccan &li)es (A auce $or Anything - Like Chicken) Moroccan Preser)ed Lemon <uarters Moroccan <udban Moroccan 0ub Moroccan #ice-0ubbed Leg &f Lamb Moroccan #iced &li)es Moroccan te! 'ith Couscous Moroccan tyle <uinoa Moroccan !eet Potato Pudding *o##ed 'ith Meringue Moroccan *omato And Pe##er alad Moroccan Vegetable ou# Moroccan Vegetable te! 'ith Couscous Moroccan-7e!ish $ish $ilets 'ith 0ed Pe##ers Moroccan- tyle almon 'ith Couscous Morrocan Pastilla Morroccan #iced &li)es Mullah Bamyah (&kra ( Ladies $ingers) - '!!8 udan86et M=chicha ( #inach And Groundnuts) - Bea andler 6igerian 7ollof 0ice 6krakra (Beef And Vegetable ou#) (Ghana) &range1 Lettuce1 And 'alnut alad ( hlada Bel Pastilla (Moroccan Chicken te!) Pea Beans 6airobi tyle (M3baa,i) ("enya) Peanut +ce Cream ( enegal) Peanut auce Peasant Pancakes - Bea andler Pickled African Peaches Pickled Lemons Pinea##le Buganda Poulet Au> /attes( Chicken 'ith /ates Pounded Green Pe##er A##eti,ers Preser)ed Lemons Puree &f $a)a Beans 0anona#ango - Bea andler 0as 5l 4anout (Moroccan) 0ice Pancakes 0ich $ruit Cake - Van 'yck 2 Barton 0oast Leg &f Lamb 'ith Moroccan #ices 0oasted Moroccan #iced Chicken abanekh ( #inach) - amia Abdennour abanikhiyat (*urno)ers1 'ith #inach $illing) - amia Abden akay - Bea andler alade 5gy#tienne (Po#ular 5gy#tian alad)

alady Voanka,o - Bea andler alatet abanekh ( #inach alad) - amia Abdennour alatet :abady Bil A%ur (Cucumber(?oghurt alad) - '!!8 udan amusas auce Portugaise (Portugese auce) eitan '( Prunes 2 Almonds (Lahm Lhalou) hakshuka hata (4ot #ice Accom#animent) - Bea andler horba (Puree &f Lamb "hartoum) - Bea andler horbet Ads (Lentil ou#) - '!!8 udan86et hrim# Curry (5ast Africa) hurit Ads (Lentil ou# 'ith Garlic And Cumin) - Arielle3sre ke!ered "efta liced *omato 2 &nion alad ou# &f Chick Peas ou#e /e Pesach (Passo)er ou#) outh African Curried Beef Gratin - 5)elyn 0ose outh African 4ot Chocolate auce - La)anda #iced 0ice #icy And 4ot *unisian Lamb ausage #icy Cooked Carrot alad $rom Morroco #inach And Groundnut te! - 4ar)a 4achten #inach alad 'ith Moroccan Lemon #inach te! !eet Balls *agarines (6oodle Pancake) *agen 4amam Bil $reek (Casserole &f Pigeon 'ith 4ulled Grain *agine &f Chick Peas 'ith Aromatics *agine &f Chicken 'ith Prunes And Almonds *agine &f &kra 2 *omatoes *agine &f !is Chard *amayya (Green 4amburgers) - '!!8 udan16et *a.liya (5gy#t) - amia Abdennour *hree &nion aute *omato 2 Green Pe##er alad1 $e, tyle *omato 2 Pe##er 0elish 'ith Moroccan Lemons *omato And Pe##er 0elish 'ith Moroccan Lemons *omato Beef And &kra (5gy#t) *unisian Chicken *unisian Chick#ea ou# *unisian $i)e- #ice Po!der Vary Amin Anana - Bea andler Vegetable Casserole Vegetable te! (Vegetable Alecha) (5thio#ia)

Vermicelli And 0aisins 'hite Beans +n !iss Chard auce (*abikha B3salk) 'inter $ruit Couscous ?am $ufu (Ghana) ?ekik Alich3a (5thio#ia) ?emarina ?e!otet /abo (5tho#ain 4oney ?east Bread) ?emiser elatta (Lentil alad) :imbab!e Greens :ucchini alad TABLE OF CONTENTS FOR AUSTRALIAN RECIPES Abon Aussie Meat Pie $illing Aussie hrim# &n *he Barbie 'ith &range Ginger Australian Chocolate Crackles Baked tuffed Mullet Blender Lemon /rink Bra!n Cham#agne Melon Cooler Chile 3n3 Cheese Breakfast Casserole - l @(AA Chi)e-Mustard Potato alad 'ith ausage ke!ers Cream - Australian /ill Pickled &kra /o#ia,a (Meat And &nion Curry) "angaroo *ail ou# "ori Aa%adina &r Chicken ukha Lamingtons Lentil *agine Melon Cana#es Melon $ruit alad Melon Meringue 6ests Melon 'ith ?ogurt And Ginger /i# Parrot Pie Pa!#a! eed /ressing 'ith Parsley Potato And 0oasted Garlic ou# 0icotta Cheese And 'atermelon 0oast Loin &f Lamb 0oast 'allaby 0ockmelon Chicken 0ockmelon alad 'ith &range /ressing auteed &kra tir-$ried "angaroo tri#s 'ith Bok Choy 2 Chilii Black B *rifle

TABLE OF CONTENTS FOR CARIBBEAN RECIPES Aca#ulco 7icama alad Basic Vinaigrette Bro!n Lentil alad Caribbean 7erk Pork 0oast Caribbean Pork 'ith Pinea##le alsa Caribbean !eet Lime alsa Bahamian Lobster ;Buena Vista; CA0+BB5A6 C4+C"56 CA0+BB5A6 ALA/ PLA**50 7amaican Beef Patties 7AMA+CA6 &B*A+L Paella Panamanian tyle P&0" C4&P '+*4 BA6A6A A6/ BAC&6 4ue)os 4abaneros (5ggs 4a)ana tyle) CA0+BB5A6 BA6A6A /5 50* Caribbean Grou#er 'ith Mango1 Pear And A)ocado alad (Gc) C0AB CA00+BB5A6- *?L5 Curry Mutton or Goat Carribean- tyle eafood Cho!der Creole Green Beans +n Mustard Vinaigrette 7amaican 7erk Chicken 'ith Pinea##le alsa 7ambalaya (Ca%un 0ice 2 eafood Pottage) 7erk Chicken $a%itas 'ith Pa#aya-Pinea##le alsa Leeks +n Creole Vinaigrette Lettuce And Cilantro alad 'ith 7erk /ressing Mayonnaise- alsa /ressing Mo,,arella alad Mustard Vinaigrette &range 2 0adish alad &range Ginger /ressing Pe##er alad Pe##er alad Vinaigrette Potato-Pe##er alad 0a%ma-Chana /ressing 0a%ma-Chana alat (+ndian Chick-Pea 2 Bean alad) *e>-Me> Chile alad *rinidad Congo Pe##er alsa 'ild /uck1 Creole tyle TABLE OF CONTENTS FOR FILIPINO RECIPES ;Chicken Adobo; (Ah-/oe-Boe)

Adobo "ang "ong Adobo Pork Cho#s Adobong Antigo Adobong +sda ($ish +n *angy auce) Adobong Moderno Adobong &kra Adobong Pusit Am#alaya A#ricot $illing Arro, Valenciana (0ice Casserole) Banana Blossom Ginataan Banana "etchu# Banana Peanut alad Basic Adobo Beef hort 0ibs Adobo 'ith #inach Bibingka Bibinka (Phili##ine /essert) Bulanglang Calderetta Cari-Cari /e Pata ? 0abo Casa Manila3s Pork Adobo Cassa)a Bibingka Chicken 2 Pork Adobo Chicken Adobo (Adobong Manok) Chicken And Pork 5n Adobo Chicken Arro, Caldo (Chicken 0ice ou#) Chicken Arro, Valenciana Chicken /inola (Chicken ou# 'ith Ginger 2 Ve Chicken ou# 'ith Mongo Beans Chicken *inola Chinese teamed io#ao /ad3s Chicken Adobo /inuguan C Galing Galing /i##ing auce $or Lum#ia 5asy Lum#ia 'ith /i##ing auce 5gg#lant Adobo 5)a3s Lum#ia $amily tyle Pansit (6oodles 'ith Pork And hrim#) $ili#ino Breakfast teaks $ili#ino Garlic Vinegar auce $ili#ino Pork $ili#ino 0ice $ili#ino !eet And our auce $illi#ino $ried 0ice

$ragrant Pork Adobo $resh Lum#ia $ried Chicken Manong tyle $ried Lum#ia Ginataan 0ice 'ith Corn Ginataang *along Grilled Chicken Adobo 4alo-4alo 4eart &f Palm 0olls $or Lum#ia $rom DeafcD 4ot And our hrim# 'ith 'atercress And 'alnu +niha! 6a Bangus (Grilled Milkfish) "are-"areC $ili#ino &>-*ail te! Lechon Long 0ice 'ith hrim# (Pancit Luglug) Longganisa ($ili#ino ausages) easoning Lum#ia hanghai Lum#ia 'ith !eet Potatoes Lum#ia 'ra##er Manila Clams 'ith Black Bean And Ginger auce Marinade $or Bb. Chicken And Pork 0ibs Menudo 0eci#e Menudong Goto Misua Monggo Monkey Meat 6alagang Manok (Chicken ou#) Paksi! 6a +sda (Boiled Pickled $ish And Vegetables) Pan /e al Pancit Canton Pancit Guisado Pianono Pickled Pork nouts ("ila!in) Poncit Pork *abungao ('hite .uash 'ith Pork) Puerco Adobado 0adish Pickles ans 0i)al (Cake 'ithout A 0i)al) a!sa!ang "amatis (*omato /i# &r alsa) inigang 6a Baboy (Pork +n our Broth) io#ao o#a /e Mai, ($ili#ino Corn ou#) #icy oy /i##ing auce te!ed /og ('edding tyle) tuffed $rogs

*he Bicol 5>#ress *ikoy C $ried Mochiko tri#s *ortang *agalog Vinegared Lettuce '!alang "a#aris Esans 0i)alF TABLE OF CONTENTS FOR MIDDLE EASTERN RECIPES Lebanese Cabbage 0olls Abgushte Mi)eh (/ried $ruit ou#s) Almond $alafel Alo-Balo Polo ( teamed 0ice 'ith our Cherrie Arkayagan Abour (Meatball ou#) Ash ak (Lamb 2 #inach ou# 'ith Meatballs) Ash-5 7o! (+ranian Barley ou#) Ashe AnGr (Pomegranate ou#) Ashe MGst (4ot ?ogurt ou#) Ashe 0eshte (6oodle ou#) Baked Gua)as tuffed 'ith Mushrooms 2 &li)es Baked "ibbeh Baked Leeks Beef "ibbe Patties Beet 0elish ("uchundooria) *urkey BestH *ahini /i# And /ressing Biram 0u,, (Molded Baked 0ice 'ith Chicken) BorGni BGdem%Gn (5gg#lant 4ors /3oeu)re) BorGni Chogondar (Beet 4ors /3oeu)re) BorGni 5sfGnG% ( #inach 4ors /3oeu)re) BorGni GGrch (Mushroom 4ors /3oeu)re) Broad Bean ou# ($ool 6abed) Bulgur Meatballs ("eftede) Casserole &f Veal( /ana *as 5tli "ebabi)*urkey Cha!arma C Lebanese teak Chelo eeb,amini ( teamed 0ice 'ith affron Potatoes) Chicken hi!arma Chicken umac C *he ?emenite Cookbook By :ion Le)i 2 4ani Co#onata Couscous And Veal /omatori,o Pilafi (*omato Pilaf) 5gg#lant Puree (4un%ar Begendi - ultan3s /elight) 5lbasan *a)asi $alafel $f Baba Ghanoush

Ghaime Badem%une (Persian Chicken) Green Pe##ers 'ith 5ggs And Cheese 4alek ($ruit And 6ut Mi> $or Passo)er) 4amam Mahshi (Braised Pigeons 'ith Crushed ( 4arissa 4aroseth Para Pesach (Passo)er 4aroseth) 4ummus (Manton) 4ummus 'ith un-/ried *omatoes And Cilantro 4unkar Begendi (0oasted 5gg#lant Puree) +ranian Vegetable te!I Ghormeh ab,i +sraeli Burekas (Pronounced Buh-0ay-"ahs) +sreali Lentils And 0ice "ebseh "ibbe (Baked) "i,armis Patlican ($ried 5gg#lant 'ith Green "ukuye ab,i (4erb &melet) Lebanese Baba Ghanoush C 7eff mith Lebanese 0ice Pilaf C 7eff mith Lebanese ?ogurt And Cucumber alad (Leban) C 7eff mith Lentil And *omato ou# ( ha!rbat Jadas Maa Ba Lentil And Vermicelli ou# ( ha!rbat Jadas Ma Li)e 4ummus Marilyn3s Persian 0ice M%addra (Lentils 'ith 0ice) Mouhammara Mu%addara Musakka3a (Baked 5gg#lant1 *omato 2 Chick Pea MGst Va "hiGr (?ogurt 'ith Cucumbers) 6G,khGtun (5gg#lant Ca)iar) &kra And Lamb te! C 7eff mith &,nei 4aman &r 4amantaschen (Cookies 'ith ( ee /irs)) Pastirma ( Preser)ed Meat 'ith #icy auce) Patlican +mam Bayildi C 0ose /osti1 Ada#ted Persian Abgusht Persian <uince te! ("horesh-5 Beh) Pesto 4ummus Pickled Lemons Pila) ( teamed auted 0ice) 0ed Chicken A La *ouran 0eshmi "abab affron hortbread ( foof) Lebanese feeha (Baked Lamb Pies) houbra (Vegetable ou#) kordalia (Garlic And Potato auce)

ou#e MGst Va "hiGr (Cold ?ogurt ou#) #iced Vegetable Pasties tuffed Gra#e Lea)es ufganiyot (+sraeli /oughnuts) yrian ausage +n Pita yrian 'heat Pudding *abouleh C 7eff mith *abouli (Bulgur 'heat alad) *ah Chin (?ogurt1 Lamb And 0ice) *omato And Chick#ea ou# (4asa Al-*omatat Maa *u B3she)at $ruitcake *urkish +mam Biayeldi *urkish Menemen *urkish Mussels 'ith Garlic 2 'alnut auce *urkish #icy *urkish 5ggs *,at,iki auce Vegetable ou# (4asa Al-"hadr) ?emenite Meat Loaf (4alabi "ebab) ?emiser elatta (Lentil alad) ?ogurt auce $or eekh "abobs

AFRICAN RECIPES Accra Banana Peanut Cake (Ghana) K K(L c butter1softened - c sugar L eggs1beaten L c flour K(L c cake flour K t salt L t baking #o!der K(- t baking soda A bananas1mashed K(- c #eanuts1coarsely cho##ed K(- c sugar K t cinnamon +n a large bo!l1 cream together the butter and sugar8 Add the eggs and beat to combine8 +n a se#arate bo!l1 stir together the flour1 salt1 baking #o!der1 and Baking soda8 tir the flour mi>ture into the butter mi>ture alternately !ith the bananas and #eanuts8 Pour the batter into the #re#ared #an and bake for @M minutes1 or until a !ooden ske!er inserted in the center comes out clean8 0emo)e from the o)en and allo! to cool on a !ire rack8 tir together the K(- cu# sugar and cinnamon8 #rinkle the sugar mi>ture o)er the to# of the cake as soon as you remo)e it from the o)en8 Makes K - N>K@ cake

African Almond Chicken (Libya) L er)ings

@ lbs8 !hole chicken K #k #eas1$ro,en - c chicken stock K * sherry K(- c almonds1cho##ed K c celery1diced salt1to taste @ tbls8 )egetable oil Boil chicken in !ater until tender - about @M minutes8 *ake out and set aside to cool8 a)e - cu#s of the chicken stock8 /ebone the cooled chicken oil8 *hen add the celery1 #eas1 chicken stock1 almonds1 salt and sherry8 immer KM minutes8 *hicken sauce !ith - tbls8 cornstarch mi>ed in O cu# !ater8 Add to sauce and bring to a boil until it thickens8 er)e !ith noodles or a bo!l of steaming rice8

African Banana Peanut Cake A er)ings

- c all-#ur#ose flour - t baking #o!der K(L t salt K(L t baking soda -(@ c butter (or margarine) -softened @(L c sugar - eggs L lg )ery ri#e bananas --#eeled and mashed1about - cu#s K c salted #eanuts1coarsely -cho##ed1di)ided Combine flour1 baking #o!der1 salt and baking soda8 Cream softened butter and sugar until light and fluffyI beat in eggs8 Add dry ingredients alternately !ith mashed bananas %ust until combinedI stir in K(- cu# cho##ed #eanuts8 cra#e butter into !ellgreased N; P; loaf #anI s#rinkle to# e)enly !ith remaining cho##ed #eanuts8 Bake in @PM degree $8 o)en QM to QP minutes or until tooth#ick inserted in center comes out clean8 Cool in #an on !ire rack for KM minutesI turn out of #an and cool com#letely8 'ra# in #lastic !ra# or foil8 Cake is best if ser)ed ne>t day8 ?ields - L cu#s or Q to A ser)ings8

African Vegetarian

te!

L sm "ohlrabis1#eeled1 chunks99 K lg &nion1cho##ed !eet #otatoes1#eeled 2 -chunk - :ucchini1sliced thick P $resh tomatoes -- (or KQ o, can) K cn garban,o beans 2 li.uid (KP -o, can) K(- c Couscous (or bulgar !heat) K(L c 0aisins K t coriander1Ground K(- t turmeric1Ground K(- t cinnamon1Ground K(- t ginger1Ground P * cumin1Ground @ c 'ater Combine all the ingredients in a large sauce#an8 Bring to a boil1 lo!er the heat1 and simmer until the )egetables are tender1 about @M minutes8 er)e the couscous se#arately1 if desired8 99 Parsni#s may be substituted for the kohlrabi8 9 Chick-#eas

Akara Q er)ings

K c black-eyed #eas1/ried K(@ c !ater (K(@ to K(-) K(- c finely onions1Cho##ed K(L t black #e##er K(- t salt K(- t and seeded chili1Cho##ed --or K(L teas#oon red1Ground - #e##er K egg )egetable oil K8 Place the #eas in a large kettle and co)er !ith !ater8 Let soak for a fe! hours or o)ernight8 -8 'ith your hands under !ater1 rub #eas together bet!een your #alms to remo)e skins8 kins !ill float to the to# and can be skimmed off8 @8 /rain #eas in a colander8 Place #eas in a blender or food #rocessor !ith K(@ cu# !ater and blend for about -M seconds or until smooth8 L8 Place ground #eas in a large bo!l8 +f mi>ture is dry1 stir in !ater little by little until #asty8 P8 Add remaining ingredients e>ce#t for oil and beat !ith a s#oon until light and airy8 Q8 +n a large frying #an1 heat K inch oil o)er medium heat for L to P minutes or until tem#erature measures @RP degrees8 Care- fully dro# teas#oons of dough into oil and fry about P minutes or until golden bro!n8 R8 0emo)e akara from oil !ith slotted s#oon and drain on #a#er to!el8 er)e immediately8

Algerian Cooked Carrot Q er)ings

alad

K lb carrots @ garlic clo)es1cho##ed K #n salt K #n sugar K lemon %uice K(- t cayenne #e##er K(L t cumin K #arsley1cho##ed cra#e the carrots and .uarter length!ise8 Cook in a little !ater !ith garlic and a #inch of salt and sugar1 for KP minutes8 /rain and chill8 7ust before ser)ing1 co)er !ith lemon %uice1 aobut K(L teas#oon salt1 cayenne and cumin8 #rinkle !ith cho##ed #arsley8

A#ricot-$ig Blat%ang @(L lb a#ricots (K K(- cu#s)1/ried K(L lb figs (about K(- cu#)1/ried K(L lb golden raisins (about K(-cu#) K sm onion1diced small K(- c cider )inegar K(L c almonds1Blanched K * fresh ginger1Minced K t red (or green chile #e##er) -- of your choice1Minced alt and freshly1Cracked -!hite #e##1to taste K(L c lemon %uice -- about K lemon +n a sauce#an1 combine the a#ricots1 figs1 raisins1 onion1 and )inegar !ith enough !ater to %ust co)er8 Bring to a boil1 reduce the heat1 and simmer for KP to -M minutes1 stirring fre.uently1 until the mi>ture is about the thickness of honey (do not o)ercook1 as the mi>ture !ill thicken as it cools)8 0emo)e from the heat8 Mean!hile1 toast the almonds on a backing sheet in a @-P$ o)en for A to KM minutes1 or until %ust lightly bro!ned8 +n a food #rocessor or blender1 combine the ginger1 chile #e##ers1 almonds1 and salt and #e##er to taste1 and #uree !ell8 Add the #ureed s#ice mi>ture and the lemon %uice to the a#ricot mi>ture and stir !ell8

Atlantic

almon &n Lentils '( Moroccan $la)ors


- beefsteak tomatoes 1cho##ed K #re#are the s#ice mi> K(- c coriander seeds K(L c cumin seed K(- c fennel seed - * clo)es K(L c cardamom

K #re-heat the o)en to @PM K #re-heat grill8 K(- c oli)e oil K c shallots1#eeled and cho##ed K(L c garlic1#eeled and cho##ed K salt and #e##er1*o *aste K * harissa

4eat the oli)e oil in a saute #an o)er medium heat1 add the shallots and garlic1 and season8 aute until the )egetables are translucent1 about P minutes8 Add the harissa and stir8Cook for @-P minutes8 Add the tomatoes and L tables#oons of the s#ice blend *oast the abo)e in a #re-heated @PM degree o)en for fi)e minutes (or on the sto)e o)er medium heat)8 Grind the mi>ture in a s#ice or coffee grinder8 Coat the salmon8 $inish the auceH 'orking in batches1 #uree the mi>ture in a food #rocessor1 until the li.uid is smooth8 et aside until ready to use8 Makes enough for at least t!el)e fillets8 Make the lentilsH P cu#s blanched lentils K(- cu# chicken stock K tables#oon butter alt and #e##er ho! uncooked blend of red1 yello! and green lentils8 Mo)e to blanched lentils8 4eat saute #an1 add stock and lentils and simmer until li.uid almost e)a#orates8 tir in butter1 season and ser)e8 Cook the salmonH i> R- ounce skin-on boneless fillets alt #ice blend for seasoning Butter (S teas#oon #er fillet) and oli)e oil for sauteing Bring t!o saute #ans to high heat1 add the oli)e oil1 and !hen hot1 add salmon fillets1 skin-side do!n (do not cro!d #an)8 hake #ans to be sure the fillets are not sticking8 Add the butter little bits at a time1 shaking the #an to incor#orate the butter Make the t,at,ikiH @- ounces yogurt - 5nglish cucumbers1 #eeled1 seeded and diced L clo)es of garlic1 minced - tables#oons fresh dill1 cho##ed K tables#oon fresh mint1 cho##ed @ tables#oons e>tra )irgin oli)e oil K S tables#oons fresh lemon %uice alt and #e##er to taste Place yogurt in cheese cloth1 tie the end closed !ith kitchen string and hang it on a rack1 abo)e a bo!l1 in the refrigerator8 Allo! to drain for t!o hours or o)ernight8 /iscard the li.uid in the bo!l1 and blend the yogurt !ith the remaining ingredients8 Pre#are the nan breadH K(- cu# oli)e oil - clo)es garlic1 minced alt Q #ieces nan bread (or other Mediterranean flat bread) Combine oil1 garlic and salt8 Tsing a #astry brush1 coat the bread lightly !ith the oil and #lace on grill8 Cook to mark bread1 turn to mark other side and ser)e8 *o ser)eH Mound lentils in center of #late8 Place salmon fillet on to#1 skin side u#8 urround !ith sauce8 Present !ith side dishes of t,at,iki and nan bread8 Q main course ser)ings8

Baked Plantain &n *he L L lg K(- c @(L t K(L c er)ings

hell

ri#e #lantains bro!n sugar cinnamon butter (or margarine)1melted

K8 Preheat o)en to @PM degrees8 -8 'ash #lantains and cut in half length!ise8 /o not #eel8 @8 Arrange in a shallo! baking dish !ith cut sides facing u#8 L8 +n a small bo!l1 combine bro!n sugar1 cinnamon1 and melted butter and stir !ell8 P8 *o# #lantains !ith bro!n sugar mi>ture8 Q8 Co)er #an and bake for @P minutes or until #lantains are soft8 er)es L

Bamia (Meatball And &kra Q er)ings

aute +n *omato

auce)

M5A*BALL UUUUUUUUUUUUUUUUUUUUUU K lb beef1Ground K egg1beaten K(L c bread crumbs @ clo)es garlic1#ut thru #ress &"0A UUUUUUUUUUUUUUUUUUUUUUUUUUU K(L c corn oil K lg (K c) onion1cho##ed K K(- lb fresh okra (the smallest -si,e a)ail1able) - * (generous) tomato #aste - c !ater1boiling K(L t alls#ice K8 Mi> meatball ingredients together thoroughly and form miniature meatballs @(L-inch in diameter8 et aside8 ?ou !ill need only A to KM meatballs for dish8 *he rest of meatballs may be refrigerated or fro,en8 -8 +n a #an1 heat oil8 Add onion and saute o)er moderate heat until onion turns golden8 Add okra and stir-fry o)er lo! heat for P minutes8 *his !ill sometimes brighten color8 @8 +n a measuring cu# or bo!l1 dissol)e tomato #aste in !ater8 Add mi>ture and alls#ice to okra #an8 Bring to a boil and cook for @ minutes8 Add A to KM meatballs and simmer for KM minutes longer8 /o not o)ercook since okra are notoriously mucilaginous8 er)e !arm !ith rice and other dishes8

Batata Bel Lamoun (Golden Potato Q K @ Q K er)ings

ou#)

lg carrot1sliced ribs celery !(lea)es1sliced c !ater * corn oil clo)es garlic1cho##ed fine lb (abt Q) #otatoes1#eeled and -1 liced - t salt1or to taste K(L c lemon %uice - cubes kosher chicken -consomme1crum1bled K(L t turmeric1Ground K8 +n a #rocessor1 #uree carrot and celery !ith @ cu#s of the !ater8 +nto a large #an1 #our #uree and remaining @ cu#s of !ater8 -8 +n a skillet1 heat oil8 Add garlic and stir-fry o)er lo! heat for - minutes1 or until garlic begins to change color8 Add the garlic to sou# #an8 Bring sou# to a boil o)er moderate heat and skim off and discard any foam that accumulates8 @8 Add #otatoes and cook o)er lo! heat for about LP minutes8 *he #otatoes !ill begin to disintegrate8 At this #oint1 remo)e #an from the heat and mash #otatoes in #an !ith a hand masher or ricer8 Bring sou# to a boil again1 add salt1 lemon %uice1 consomme cubes1 and turmeric8 L8 immer o)er lo! heat for K(- hour longer1 stirring fre.uently to #re)ent #otatoes sticking to #an8 *he sou# !ill ha)e turned a golden color8 Ad%ust salt and lemon %uice1 if a more intense fla)or is desired8 er)e hot in a sou# #late !ith as much rice as !anted8 Makes Q to A ser)ings8

Beef Brochettes L er)ings

- lb steak bite si, #ieces K(- large onion finely1Cho##ed KM s#rigs #arsley1Cho##ed K t salt K(L t black #e##er - t #a#rika K t cumin K * )inegar K * oli)e oil8 L * tomato #aste K t salt - * oli)e oil K(- t tobasco sauce (more if desir L * )inegar - * !ater 4&* ATC5 $&0 B0&C45**5

Mi> !ell all ingredients in a large mi>ing bo!l8 0efrigerate at least A hrs8 or o)ernight1 if #ossible8 'henready to cook1 s#ear P or Q #ieces of meat on each ske!er8 Broil meat o)er a cahrcoal fire until done to your liking8 er)e !ith large chunds of $rench Bread8 4ot auceH Blend tomato #aste and oli)e oil in bo!l8 Mi> thoroughly8 Add )inegar1 salt1 tabasco and !ater8 Mi> !ell8 Add more tabasco for hotter taste8 0egrigerate until ready to use

Beef

te! (Gambia)

- lb lean ste! meat1cubed K cn tomatoes1(-A ounce) K bell #e##er1cut in stri#s K stalk celery1sliced -diagonally K #otato1cubed K lg carrot1sliced diagonally K yello! onion1sliced K s!eet #otato1cubed K t salt Q * tomato #aste K(- t cayenne #e##er K(- c creamy #eanut butter K(- c fro,en #eas1tha!ed Combine the beef1 tomatoes1 bell #e##er1 celery1 #otato1 carrot1 onion1 s!eet #otato1 salt and tomato #aste in a P-.uart sauce#an1 and mi> !ell8 Bring to a boil1 reduce heat1 and simmer1 co)ered1 for K hour1 adding !ater if necessary8 tir in the cayenne #e##er and #eanut butter8 immer for K hour longer or until the )egetables and beef are tender8 Add the #eas1 and simmer for P minutes8 Ladle onto a large #latter8 Garnish !ith bell #e##er slices and #arsley8 er)e o)er rice8

Beet A##eti,er L er)ings

alad

- lb beets K salt K(- s#anish onion1diced L tomatoes1skinned1 seeded 2 --1/iced - garlic clo)es1cho##ed L * italian #arsley1cho##ed L * cilantro1cho##ed L md #otatoes1boiled /05 +6G UUUUUUUUUUUUUUUUUUUUUUU - * )inegar A * oli)e oil K salt 2 #e##er K hot red #e##er GA06+ 4 UUUUUUUUUUUUUUUUUUUUUUUU K black oli)es Cut off ends of beets8 'ash !ell 2 cook in boiling salted !ater until tender8 /rain 2 remo)e skins under running cold !ater8 /ice8 Mi> together the dressing ingredients8 Combine beets in a salad bo!l !ith the onion1 tomato1 garlic cilantro 2 #arsley8 Pour o)er half the dressing1 toss gently 2 chill for @M minutes8 lice the #otatoes1 #lace in a shallo! bo!l 2 toss !ith remaining dressing8 Chill8 'hen ready to assemble1 arrange beets1 tomato 2 onion in the centre of a shallo! bo!l 2 arrange #otatoes in a ring around them8 Garnish !ith oli)es8

Berbere K er)ings

- t !hole cumin seeds L !hole clo)es @(L t black cardamom seeds K(- t !hole black #e##ercorns K(L t !hole alls#ice K t fenugreek seeds K(- t !hole coriander seeds KM sm red chilies1/ried K(- t ginger1Grated K(L t turmeric K t salt - K(- * s!eet hungarian #a#rika K(A t cinnamon K(A t clo)es1Ground +n a small frying #an1 on a lo! heat1 toast cumin1 clo)es1 cardamom1 #e##ercorns1 alls#ice1 fenugreek 2 corainder for about - minutes1 stirring constantly8 0emo)e from heat 2 cool for P minutes8 /iscard stems from chilies8 +n a s#ice grinder or !ith a mortar 2 #estle1 finely grind together the toasted s#ices 2 chilies8 Mi> in remaining ingredients8 tore in refrigerator in a !ell sealed %ar8

Bissara ($a)a P er)ings

ou#)

K lb skinless1dried fa)a beans L c !ater - * corn oil K(- t 1Isalt1 or to taste - t harissa (see reci#e) - t cuminseeds1Ground K lemon !edges *his is a #oor man3s sou#1 to be made !hen there is not enough money around to buy meat8 $la)orful 2 substantial1 the sou# is ser)ed !( generous .uantities of day-old bread 2 is considered to be the entire meal8 K8 Cook the fa)a beans in the !ater in a co)ered #an o)er moderate heat for abt K hr1 or until soft8 Add more !ater (K(- cu#) should li.uid e)a#orate too .uickly8 Mash the beans coarsely in #an8 (*his is not a #uree8) -8 Add oil1 salt1 harissa1 2 cuminseed 2 simmer slo!ly o)er lo! heat for -M mins8 er)e hot !(lemon !edges 2 an e>tra #late of harissa8

Blan.uette /e Veau(Blan.uette &f Veal) *unis K er)ings

- lb )eal1sliced thin and cut K into @ inch s.uares K(- c oli)e oil K md si,ed onion1sliced - * flour K(L t salt K(L t #e##er - egg yolks L * lemon %uice +n a N inch skillet or shallo! casserole braise the )eal1 using K(L cu# oli)e oil8 0emo)e the meat and saute the onion in the same oil till lim#8 Place the remainder of the oli)e oil in a small skillet and lightly saute the flour1 seasoned !ith a #inch of salt and #e##er8 Blend !ith the onion in the larger #an8 0e#lace the )eal and co)er !ith K K(- - - cu#s hot !ater or stock8 Co)er and let simmer till tender1 about K(- hour on )ery lo! heat8 +f necessary add t!o or three more tables#oons of !ater or stock to #re)ent sticking8 7ust before ser)ing1 #re#are sauce8 "ee# the meat !arm !hile #re#aring the sauce8 Beat the egg yolks thoroughly1 adding the lemon %uice8 tir in a little of the gra)y drained from the meat8 *hen drain and stir in the rest of the gra)y1 using @(L cu# gra)y #er egg yolk8 #read some of the sauce o)er the meat in the #latter and ser)e the rest from a gra)y boat8

Bourek (Beef- tuffed Pastry 0olls) Q er)ings

K(L c )egetable oil K sm onion1cho##ed (K(L cu#) K(- lb beef1Ground K(- t salt1or to taste K(L t black #e##er K egg1beaten - * flat leaf #arsley1cho##ed Q #hyllo sheets1K->KR ea K lemon !edges for ser)ing 'hen the fast of 0amadhan is broken in the early e)ening hours1 )arious dishes are considered a traditional #art of the meal8 *his is one of those dishes8 K8 4eat K tables#oon of the oil in a skillet1 add the onion and stir-fry o)er moderate heat for - minutes8 Add the beef1 salt and #e##er and stir-fry for P minutes8 Add the egg and #arsley and fry for K minute more8 Cool !ell8 -8 *ake K #hyllo sheet and s#read it out flat !ith a short end nearest you8 Place - hea#ing tables#oons of the beef mi>ture - inches in from the short edge8 $old both long sides in to!ard the middle1 beginning !ith the short end roll the #hyllo to sha#e a #acket L inches long and K K(- inches !ide8 0e#eat !ith all the remaining #hyllo sheets and stuffing8 et aside8 @8 Put the balance of the oil in a skillet o)er moderate(lo! heat and add the rolls8 Bro!n on both sides for about @ minutesI the lo! heat #re)ents the )ery thin #astry sheets from burning8 /rain the rolls on #a#er to!els for a minute8 er)e !arm !ith a s.uee,e of lemon %uice8 Makes Q8

Braised /uck 'ith &range-And-Lime


P lb *o P K(- #ound duck K(L c Vegetable oil - c Chicken stock (fresh or -canned) K- 'hole clo)es K $resh hot chili 9 K(- c trained fresh orange %uice - * trained fresh lime %uice K(- c $inely s!eet red1Cho##ed -bell #e##e K(L t alt

auce

&range !edges or slices studded !ith !hole clo)es for garnish 9 about K K(- to -inches long1 stemmed and seeded Preheat the o)en to @PM$8 Pat the duck com#letely dry inside and out !ith #a#er to!els1 and remo)e the large chunks of fat from the ca)ity8 Cut off the loose neck skin and truss the bird securely1 then #rick the surface around the thighs1 the back and the lo!er #art of the breast !ith a ske!er or the #oint of a shar# knife8 +n a hea)y P- to Q-.uart casserole1 heat the oil o)er moderate heat until a light ha,e forms abo)e it8 Add the duck and1 turning it fre.uently !ith a slotted s#oon or tongs1 cook for about KP minutes1 or until it bro!ns richly on all sides8 *ransfer the duck to a #late and discard the fat remaining in the casserole8 Pour in K cu# of the chicken stock and bring to a boil o)er high heat1 mean!hile scra#ing in any bro!n #articles that cling to the bottom and sides of the #an8 tir in the clo)es and chill1 then return the duck and the li.uids that ha)e accumulated around it to the casserole8 Co)er tightly and braise in the middle of the o)en for K hour8 0emo)e the duck to a #late1 and !ith a large s#oon skim as much fat as #ossible from the surface of the cooking li.uid8 /iscard the clo)es and chili8 Add the remaining cu# of stock to the casserole and1 stirring and scra#ing in the bro!n bits that cling to the #an1 bring to a boil o)er high heat8 Mi> in the orange %uice1 lime %uice1 s!eet bell #e##er and salt8 0eturn the duck to the casserole and baste it !ith the simmering sauce8 Co)er tightly and return the duck to the o)en for about KP minutes8 *o test for doneness1 #ierce the thigh of the bird !ith the #oint of a small1 shar# knife8 *he %uice should trickle out a clear yello!I if it is slightly #ink1 cook the bird for another P to KM minutes8 Place the duck on a heated #latter and #our the sauce o)er it8 Garnish the #latter !ith the orange !edges or slices and ser)e at once8

Brochette &f Chicken L er)ings

-L o, chicken breast -- cut in K K cubes K(- bn fresh #arsley -- finely K cho##ed K t fresh garlic --1Minced K(- t cumin K salt and !hite #e##er -- to K taste @(L c oli)e oil Mi> all ingredients !ell8 &n each ske!er stick1 #ut on L ounces of chicken8 Cook o)er a bed of hot coals on a barbecue #it or broil in o)en until tender1 about fi)e minutes8

Carrot1 &range 2 0adish Q er)ings

alad

K lb carrots1#eeled 2 shredded K lg onion1cut into bite-si,ed - chunks @(L c radishes1thinly sliced K(- c cilantro1cho##ed @ * oli)e oil - * lemon %uice - * orange %uice K ds orange-blossom !ater K ds cinnamon K salt 2 #e##er K #ita !edges Combine carrots1 oranges1 radishes 2 cilantro in a salad bo!l8 'hisk together the oli)e oil1 %uices1 !ater1 cinnamon1 salt 2 #e##er 2 #our o)er the salad8 Co)er 2 chill8 er)e garnished !ith #ita !edges8

Moroccan Lamb 2 &kra *agine K er)ings

@(L lb leg of lamb (or shank) @(L t salt @(L t black #e##er K(- c oli)e oil K md onion1cho##ed - t ginger K #n saffron or K(- t turmeric - md tomatoes1#eeled and cut in K .uarters K !ater @ * cilantro1Cho##ed - * #arsley1Cho##ed K lb okra1trimmed Cut meat into --in8 chunksI season !ith salt and #e##erI set aside8 4eat oli)e oil in large /utch o)en or skillet8 Add onion1 ginger1 saffron1 stirring until onion begins to turn translucent8 Add meat and saute briefly to bro!n1 %ust a minute or t!oI then add tomatoes and !ater to co)er and stir8 Co)er and simmer for K hour1 or until meat is tender8 Add cilantro1 #arsley1 and okra and ad%ust !ater if needed8 immer KM mins8 or so1 until okra is %ust tender8 Make sure okra remains !hole8 +n a ser)ing #late1 #lace the meat first1 then to# !ith okra1 and finally add the rest of the sauce on to#8 Garnish !ith more cho##ed #arsley1 if desired8 er)e hot8

Chakchouka /e Matin (Breakfast er)ings

auce)

K cn (K- o,) tomato #aste L clo)es garlic1sliced -(@ c 1!ater - c harissa (see reci#e) K * coriander1Ground K * cara!ay1Ground K t 1salt1 or to taste K * #a#rika K(@ c oil *his )i)id sauce can be used as a fla)oring1 es#ecially !(breakfast eggs8 *he sauce is #re#ared for an entire !eek1 but this amount could be used u# sooner de#ending u#on the number of diners8 +t should be refrigerated8 K8 Put tomato #aste1 garlic1 2 !ater in a skillet 2 simmer1 co)ered1 o)er lo! heat for K(- hr8 Add K(- cu# more !ater if li.uid e)a#orates too .uickly8 -8 Add harissa1 coriander1 cara!ay1 salt1 #a#rika1 2 oil8 immer1 co)ered1 o)er )ery lo! heat for K(- hr more8 Cool 2 refrigerate until ready to use8 Makes - cu#s8 *o use sauce !(breakfast eggsH Measure out K(- cu# sauce 2 add to K(L cu# !aterI simmer o)er lo! heat for @ mins8 Break Q eggs carefully into the sauce1 co)er the skillet for - mins1 then unco)ered 2 fry until the eggs are as firm as !anted8 er)e !arm !(#lenty of bread to so# u# the sauce8

Cha#atis Q K(- t @c @(L c @(L c er)ings salt unbleached all-#ur#ose flour )egetable oil1#lus K-@ *B P !ater (@(L to K)

K8 +n a large bo!l1 combine salt and --K(- cu#s flour8 Add K(L cu# oil and mi> !ell8 Add !ater little by little1 stirring after each addition1 until dough is soft8 "nead dough in bo!l for P to KM minutes8 -8 #rinkle about K(L cu# flour on a flat surface8 *ake a --inch ball of dough and1 !ith a floured rolling #in1 roll out into a K(A-inch-thick circle the si,e of a saucer8 0e#eat !ith remaining dough1 s#rinkling flat surface !ith flour if dough sticks8 @8 4eat K tables#oon oil o)er medium-high heat for K minute8 $ry cha#ati @ to P min- utes #er side or until bro!n8 L8 0emo)e from #an and let drain on #a#er to!els8 $ry remaining cha#atis1 adding more oil if necessary8 P8 er)e immediately or #lace in a co)ered container until ready to ser)e8

Charouf Bil Pisselli & Chedra (Lamb 'ith "ishke And Peas) A er)ings

K c loosely #arsley1Packed -lea)es only K c loosely celery !(1Packed -lea)es1ch1o##ed - md onions1sliced K masran (kishke-see reci#e) Q c 1!ater - lb lamb cho#s (or shanks) -!(bone -2 cut i1nto @ #ieces K lb fresh (or green #eas)1$ro,en K t 1salt K(- t 1#e##er K(L t cinnamon1Ground K(L t turmeric1Ground - md (K(- lb)#otatoes1#eeled 2 -.uartere1d

K8 Cho# #arsley1 celery1 2 onions together in a food #rocessor or by hand8 -8 Cook masran (already cooked for K hr) 2 all other ingreds1 !(%ust enough !ater to co)er them1 in a co)ered #an o)er lo! heat for K-K(- hrs more8 er)e !arm8 Makes A ser)ings !(other dishes8

Chicken Baked 'ith &range- #iced 4arissa L er)ings

auce

K(L c harissa sauce (#receeding) K(- c orange %uice K * orange #eel1Grated K(L c cider )inegar - * )egetable oil - t sugar K t cinnamon1Ground @ lb chicken Combine all ingredients e>ce#t chicken to make a smooth sauce8 *hin !ith orange %uice if needed8 e#arate skin from chicken breast being careful not to cut the skin8 Place some of the sauce bet!een breast skin and breast8 Co)er chicken !ith the remainder of the sauce and marinate @-L hours in the refigerator8 Bake chicken in a @PM $ o)en for t!o hours until done basting fre.uently !ith sauce8 Co)er chicken !ith aluminum foil if chicken bro!ns too soon8

Chicken Breasts Moroccan- tyle L K@ L K K @L @L KA KA KA KA KA @ L K A K K K K K K K K K K K er)ings u# eas#oons salt and #e##er --1*o *aste eas#oon u# u# eas#oon eas#oon eas#oon eas#oon eas#oon edium chicken breast hal)es -boned dates1Pitted couscous butter honey almonds1Ground golden raisins ginger nutmeg alls#ice cumin cinnamon onions --1 liced

Bring -(@ cu# !ater to a boil in a small #an8 Add couscous1 K ts# of the butter and salt and #e##er to taste1 and cook for - minutes8 0emo)e #an from heat1 co)er and let stand forKM minutes8 Mi> couscous !ith the honey1 ground almonds1 raisins and s#ices8

Chicken L

immered +n

men

er)ings

@ lb chicken1.uartered9 - chicken li)ers @(L c onion1minced K(L t saffron threads1#ul)eri,ed K turmeric1to mi> !(saffron K(- t black #e##er1$reshly Ground K t salt K(L c #arsley1roughly cho##ed K(L c 1!ater - to @ tb8 smen - * fresh s!eet butter K(- #reser)ed lemon - * fresh lemon %uice

Place #re#ared chicken in P K(- .t8 casserole !ith the li)ers and minced onion8 #rinkle !ith the s#ices and K ts#8 salt8 *oss to coat e)enly8 Puree #arsley in blender or food #rocessor !ith K(L c !ater8 Add half the ;#arsley !ater; and all of the smen to the casserole8 Pour in K cu# !aterI bring to a boil8 0educe heat and simmer1 co)ered1 for one hour1 adding more !ater if necessary8 0emo)e chicken to a colander !hen )ery tender and kee# !arm !hile the sauce simmers one full hour8 4eat the - tb8 s!eet butter in a skilletI gently bro!n the drained chicken .uarters8 *ransfer to a flame#roof ser)ing dish1 co)er1 and kee# !arm8 Mean!hile1 add the remaining ;#arsley !ater; to the sauce in the casserole and1 by boiling ra#idly1 unco)ered1 reduce to K K(- cu#s8 /um# the sauce1 li)ers1 and odd bits of skin and bits in the blender8 'hirl until the sauce is smooth8 Pour o)er the chicken and reheat8 /iscard the #ul# from the #reser)ed lemon and dice the #eel8 #rinkle diced lemon #eel o)er the chicken8 immer P minutes1 taste for seasoning1 and add additional salt if necessary8 #rinkle !ith lemon %uice and ser)e at once8

Chicken

te! (5thio#ia)

@ c Bermuda onions1finely -cho##ed K(@ c butter (or oli)e oil) K(- t cayenne #e##er K t #a#rika K(- t #e##er K(L t ginger1Ground @ c !ater1di)ided K @ #ound chicken1cut in K; -#ieces --including the neck and -gi,ard K(L c lemon %uice A !hole hard eggs1Boiled -#eeled +n a hea)y L to Q .uart #ot or dutch o)en1 bro!n the onions1 !ithout using any fat1 stirring constantly1 until bro!ned8 Add the butter or oil1 cayenne1 #a#rica1 #e##er1 ginger1 and K cu# of the !ater and stir to combine8 +n a bo!l1 combine the remaining - cu#s of the !ater and lemon %uice8 Put the chicken in a large bo!l1 #our the lemon %uice mi>ture o)er the to#1 and let the chicken soak for KM minutes8 /rain the chicken1 add it to the #ot !ith the onions1 and stir to combine8 immer1 co)ered1 o)er lo! heat until the chicken is tender8 Add more !ater if necessary8 +f the ste! is too !atery1 mi> tables#oons flour !ith - tables#oons !ater and stir it into the ste!8 A fe! minutes before ser)ing1 add the eggs8 Makes A ser)ings

Chicken *agine K * oli)e oil K lg onion(s)1finely cho##ed @ garlic clo)e(s) (K1Minced -tbs) - * ginger1minced K K(- t turmeric K K(- t cumin seeds1Ground K K(- t coriander seeds1Ground K cinnamon stick Q c (to A cu#s) chicken stock - * lemon %uice K(- lb turni#s1#eeled cut into @(L - dice K(- lb carrots1#eeled cut into @(L - dice K(- lb #arsni#s1#eeled cut into -@(L dice K(- lb celeriac1#eeled cut into -@(L dice1s#rinkled !ith K * lemon %uice K * #ickled lemons (o#t)1Cho##ed K(- c raisins K salt and #e##er - lb chicken breasts skinned and -boned c1ut into - #ieces K(- c chick-#eas (o#t)1Cooked K(@ c cilantro or1Cho##ed -flat-leaf #arsl1ey for gar 4eat the oil in a large casserole dish8 Add the onion1 garlic1 ginger1 turmeric1 cumin1 coriander1 and cinnamon stick8 Co)er o)er medium heat for @-L minutes1 or until the onion is soft but not bro!n8 Add Q cu#s of stock and the lemon %uice1 root )egetables1 Pickled Lemons (if using)1 raisins1 salt and #e##er8 immer for -M minutes1 or until the root )egetables are almost tender8 Add stock as necessary to kee# the ste! from drying out8 7ust before ser)ing1 remo)e the cinnamon stick and stir in the chicken and chick-#eas8 immer for --@ minutes1 or until cooked8 Correct the seasoning1 adding salt1 #e##er1 and lemon %uice to taste8 Garnish !ith cilantro or #arsley and ser)e at once8

Chicken 'ith &li)es And Lemon *a%ine L er)ings

K(@ c oli)e oil K lg onion1thinly sliced K clo)e garlic1minced K * #arsley1cho##ed fine K * fresh coriander lea)es -cilantro cho##ed1or more K t salt K(- t black #e##er1coarsely -ground K(A t saffron1#o!dered - K(- lb chicken1broiler(fryer cut -into se K(- lemon1cut into L !edges K(@ c green oli)es 4eat oil in a heat-#roof casserole or /utch o)en8 tir in ne>t R ingredients8 Add chicken #ieces and turn to coat !ith onion mi>ture8 Arrange lemon !edges o)er to#8 Co)er and simmer turning occasionally1 K K(- to - hours1 or until )ery tender8 0emo)e chicken to !arm ser)ing #latter1 arrange cooked lemon !edges on to# and kee# !arm8 Cook li.uid1 stirring1 in casserole o)er high heat until reduced to a thick sauce8 Add oli)es and heat through8 Pour o)er chicken8

Chicken 'ith Pickled Lemons 2 &li)es K R K K K @ K K er)ings clo)es garlic1$inely Minced t each ginger and cumin t each tumeric1black #e#er1 #a#rika and cinnamon and * oli)e oil lg onions1finely cho##ed #reser)ed lemons1in K(L stri#s c oli)es

6oteH *his reci#e re.uires #ickled lemons8 8 *o make #ickled lemonsH %uice a bunch of lemonsI layer the lemons !ith lots of salt and co)er !ith %uice (%am %ars !ork !ell for this)8 *hey3re ready in a month and kee# fore)er8 *he night before (if #ossible)1 rub s#ice mi>ture on chicken8 0efrigerate8 +n a hea)y #ot1 sautee onions in oil until soft8 Add chicken and a little !ater (to #re)ent sticking8) immer a##ro>8 LP minutes8 Add oli)es and lemon stri#s and simmer another KP minutes or so8 *ime is not of the essence8 +f the sauce is thin1 remo)e chicken and boil do!n8 er)e hot !ith couscous or rice8

Chicken-*unisian K er)ings

tyle

- lb boneless chicken breasts K or1Cut +n 4alf @ K(- lb chicken cut into eighths K marinade K t black #e##er1$reshly Ground K * cumin1Ground K * oli)e oil K K(- c onions (finely)1Cho##ed K K(- t #a#rika K(- t cayenne #e##er Q lg clo)es garlic (crushed) @ * lemon %uice @(L c salad style green oli)es K (drained and)1 liced K(@ c #arsley1Minced K(- c !hite !ine K garnish K additional #arsley and lemon K sl for garnish Cut and clean chicken8 Cho# and combine all ingredients for the marinade and mi> !ell8 Place K(@ of the marinade in a roasting #an that has been s#rayed !ith oli)e oil8 Put chicken in #an on to# of marinade and co)er !ith remaining mi>ture8 Co)er and allo! to marinate for at least an hour - all day is better8 Place in refrigerator if marinating all day 0oasting #an1 s#rayed !ith oli)e oil @PMo $ o)en Tnco)er and roast in the marinade for one hour in a @PMo $ o)en1 turning occasionally to bro!n the chicken on all sides8 er)e !ith rice and garnish !ith lemon slices and #arsley8 er)esH L

Choroko P

auce

er)ings

K K(- c hirakiku brand mung1/ried -beans - * )egetable oil @ md tomatoes1cut into bite-si,e - #ieces K lg onion1#eeled and cho##ed @ clo)es garlic1#eeled and -crushed (@-L) K(- t seasoned salt K ds salt K ds black #e##er K(- c !ater K8 Place beans in a medium bo!l and co)er !ith !ater8 Let soak o)ernight8 -8 /rain beans in a colander8 @8 $ill a medium sauce#an half full of !ater and bring to a boil o)er high heat8 Add beans and cook for K to K-K(- hours or until tender8 L8 /rain beans in a colander and #lace in a medium bo!l8 Mash !ell !ith a fork8 P8 +n a large frying #an1 heat oil o)er medium heat for K minute8 Q8 Add tomatoes1 onions1 and garlic and saute until onions are trans#arent8 R8 Add mashed beans1 seasoned salt1 salt1 black #e##er1 and K(- cu# !ater and simmer for KP to -M minutes8 er)e o)er rice or !ith cha#atis8 er)es L to Q

Cooked *omato 2 Green Pe##er L er)ings

alad

Q * oli)e oil @ lg green bell #e##ers1hal)ed Q lg tomatoes K garlic clo)e1finely cho##ed K(- t cumin K(A t hot red #e##er K salt 2 #e##er K %uice of K(- lemon 4eat oli)e oil in a large skillet8 aute the hal)ed #e##ers until soft 2 %ust beginning to change colour8 4al)e the tomatoes 2 gently s.uee,e out the seeds 2 %uices8 Place cut side u# in the skillet 2 continue to cook1 shaking the skillet from time to time8 *urn the #e##ers occasionally8 Cook until the tomatoes are cooked through8 *ransfer #e##ers 2 tomatoes to a ser)ing dish8 Pour off half the oli)e oil 2 return skllet to the heat8 Add garlic 2 saute at a high heat for K minute8 0emo)e from heat 2 season !ith remaining ingredients8 #oon this sauce o)er the )egetables8 er)e !arm or cold8

Couscous
-(@ c chick#eas1/ried @ * oli)e oil - lb lean1boneless lamb shoulder K(- c !hite onions1Cho##ed P c !ater1Boiling @ * fresh lemon %uice K(- c ri#e tomatoes K(- t cinnamon K(L t nutmeg1$reshly Grated K bay leaf - t dried mint1Crushed K t (scant) salt (or)1*o *aste K(L t black #e##er1$reshly Ground L medium-si,ed carrots @ sm turni#s - c couscous @ sm ,ucchini - italian s!eet #e##ers

K8 oak the chick#eas o)ernight in four times their )olume of !ater in a noncorrisble bo!l8 -8 4eat the oli)e oil in a hea)y-bottomed P- to R-.uart #ot8 @8 Cut the lamb into K-inch cubes8 Bro!n them (in batches1 if necessary) on all sides o)er moderate heat8 *ransfer the meat to a !arm #latter8 L8 0educe the tem#erature to lo! and saute the onions for - minutes1 stirring fre.uently8 P8 Add the lamb1 boiling !ater1 lemon %uice1 tomatoes1 cinnamon1 nutmeg1 bay leaf1 mint1 salt1 and #e##er8 tir1 co)er1 and simmer the mi>ture for -M minutes8 Q8 /rain the chick#eas and stir them into the lamb mi>ture8 immer the ingredients1 co)ered1 for LP minutes8 R8 Begin this ste# P minutes before ste# Q is com#leted8 Peel the carrots and turni#s8 Cut the carrots into @(L-inch long segments and the turni#s into @(Linch cubes8 'hen ste# Q is com#leted1 stir these ingredients into the #ot containing the lamb8 immer1 co)ered1 for KP minutes8 A8 Begin this ste# as soon as the carrots and turni#s start simmering in ste# R8 Put the couscous #ellets in a -- to @-.uart #an8 Pour cold ta# !ater into the #an until it reaches a de#th of K inch abo)e the #ellets8 oak the #ellets for KM minutes8 N8 Pour the couscous into a sie)e1 discarding the !ater8 0eturn the couscous to its soaking #an8 lo!ly strain t!o cu#s of the broth from the large #ot into the couscous8 Bring this mi>ture to a simmer8 Co)er1 and cook for P minutes o)er lo! heat8 KM8 lice the ,ucchini into @-inch cu)es and the #e##ers into O inch-thick rings8 'hen ste# R is com#leted1 stir in both ingredients and simmer the mi>ture1 co)ered1 for KM minutes8 KK8 +t should be time to turn off the heat under the simmering couscous #ellets as soon as the ,ucchini-and-#e##er mi>ture starts simmering in ste# KM8 $luff the #ellets1 co)er the #an1 and let it stand for A minutes8 *hen #our off any remaining li.uid8 K-8 Mound the couscous #ellets in the center of a !arm1 large ser)ing #latter8 Tsing a slotted s#oon1 remo)e the meat and )egetables from the #ot and neatly arrange them around the mound8 er)es Q to A8

Creme Caramela ( udanese Caramel Custard) A eggs K .t milk K(- c sugar - tbs# butter1melted K * )anilla --or banana e>tract if -a)ailable K(- c sugar maraschino (or candied) -cherries +n a --.uart bo!l beat A 5GG !ith K .uart M+L" and K(- cu# TGA0 until mi>ture is frothy8 Add K o,8 melted BT**50 and K *bs8 VA6+LLA (or banana e>tract if a)ailable)8 +n a KS-.uart (Q-cu#) star-sha#ed aluminum cake #an melt S cu# TGA0 and burn to caramel stage8 0otate the #an to s#read caramel all around the sides8 Beat the egg mi>ture again8 Pour it .uickly into the cake #an8 Co)er the #an !ith aluminum foil !hich has been !ell buttered on the under side8 Place the #an in a larger #an half filled !ith !ater (as you !ould do a custard)8 Bake at @PM $ for @M minutes8 0emo)e co)er and test !ith a sil)er knife (!hen it comes out clean1 custard is done)8 Chill until thoroughly cold8 *urn the CA0AM5LA out onto a KM to K--inch #latter8 Garnish !ith MA0A C4+6& or CA6/+5/ C4500+5 on to# and sides8

/essert Couscous Q er)ings

P c couscous - * #eanut oil K(L t salt K(L t cinnamon @(L c oli)e oil GA06+ 4 UUUUUUUUUUUUUUUUUUUUUUUU K cinnamon K icing sugar K #runes1dates1 raisins 2 -almonds11as re.uired Co)er ra! couscous !ith cold !ater 2 drain immediately8 tir !ith a fork 2 let rest for KP minutes8 #rinkle !ith the #eanut oil mi>e !ith Q tb !ater along !ith the salt 2 cinnamon8 Mi> !ell using your hands until the li.uid has been uniformly absorbed8 Place couscous in the to# of a coucousier 2 E#lace o)er boiling !ater8 team for @M minutes 2 remo)e from the heat8 0eturn couscous to a bo!l 2 mi> in half the oli)e oil using your hands8 Allo! to cool 2 then s#rinkle !ith @(L c !ater8 Mi> !ell 2 set aside until it has absorbed all the !ater8 0eturn to the couscousier 2 steam for another KP minutes8 0eturn to the bo!l1 add half the remaining oil 2 mi> !ith your fingers8 team again for another @M minutes8 0eturn to the bo!l for one last time 2 mi> in the rest of the oil8 Arrange coucous in a cone sha#e on a large ser)ing #latter8 /ecorate attracti)ely !ith the garnishes 2 ser)e !hile still hot8

/iced Lemon1 &nion 2 Parlsey L er)ings

alad

L lg lemons1!ashed K lg s#anish onion K K(- bn italian #arsley1!ashed K salt Peel 2 dice the lemons8 Cut the onion into small dice 2 coarsely cho# the #arsley8 *oss the ingredients together 2 add salt to taste8

/iced Pe##er1 *omato 2 &nion L er)ings

alad

- lg green bell #e##ers1grilled -- 2 ski1nned @ tomatoes1skinned 2 seeded K lg s#anish onion Q * oli)e oil - * )inegar K garlic clo)e1finely cho##ed K salt tem 2 de-seed the grilled bell #e##er8 'ash 2 dice the flesh8 /ice the tomatoes 2 mi> !ith the #e##ers8 /ice the onions 2 mi> them !ith the other ingredients as !ell8 Combine the oli)e oil1 )inegar 2 garlic8 Add salt to taste 2 mi> !ell8 Pour o)er the salad 2 chill8 7ust before ser)ing1 strain off the e>cess %uices 2 arrange in a salad bo!l8

/%a% M.alli--Chicken 'ith Lemons And &li)es L er)ings

K c onion1/iced K- t ginger KL t saffron K cl garlic --1Minced K t salt K c oil - c !ater1'arm @ K(- lb chicken -- cut-u# K bn cilantro --1Minced K c kalamata oli)es K chicken li)er -- o#tional K lemon %uice K #ickled lemon -- cut in K stri#s Mi> onion1 ginger1 saffron1 garlic1 salt1 oil and !ater in skillet8 tir until creamy8 Bring to boil8 Add chicken #ieces1 cilantro and li)er8 Co)er skillet and cook o)er medium-high heat LP to PM minutes8 'hen li)er is done1 remo)e from skillet and mash1 then set aside8 Check dish as it cooks1 and add hot !ater as needed8 'hen chicken is done1 remo)e #ieces to ser)ing dish8 kim fat from cooking li.uid and reduceI if necessary8 Add li)er8 *aste and add lemon %uice1 if desired8 Pour contents of #an o)er chicken8 Garnish !ith oli)es and lemon8

5gg#lant L er)ings

alad La *amu

P sm egg#lants1sliced K salt - * oli)e oil K(L t black #e##er K(- t s!eet red #e##er K t )inegar -UorU- lemon %uice K(- t garlic1cho##ed K * italian #arsley1cho##ed - lg tomatoes1skinned 2 grated K lemon .uarters alt egg#lant slices generously 2 lea)e to drain for @M minutes8 0inse !ell under running !ater 2 #at dry on #a#er to!els8 aute egg#lants in oil until %ust golden8 Add salt to taste1 along !ith the #e##ers 2 the rest of the ingredients e>ce#t the lemon .uarters8 Cook 2 mash gently for KM to K- minutes1 or until e>cess li.uids ha)e e)a#orated8 Ad%ust seasoning8 Allo! to cool 2 then ser)e garnished !ith lemon .uarters8

5gusi

ou#

@(L c egusi seeds K K(- lb beef tenderloin @(L t salt K(L t black #e##er K(L c #eanut oil - lg tomatoes1cho##ed K sm onion1#eeled and cho##ed K chilies (or %ala#eno #e##ers) (K--)1seeded and cho##ed K cn tomato sauce (A o,8) K(- c !ater - lb any combination of crab shrim# fish K lb fresh s#inach1cleaned and finely cho##ed&0 KM o, fro,en1Cho##ed s#inach1tha!ed K8 Place egusi seeds in a blender and blend for @M to LM seconds or until mi>ture is a #o!dery #aste8 et aside8 -8 'ash beef and cut into bite-si,e cubes8 #e##er8 eason !ith salt and black

@8 +n a large frying #an1 heat oil o)er medium-high heat for L to P minutes8 Add beef and saute for @ to P minutes or until bro!n but not cooked through8 L8 Place tomatoes1 onions1 and #e##ers in a blender and blend for about @M seconds or until smooth8 P8 Add tomato mi>ture to meat1 reduce heat to medium-lo!1 and co)er8 Cook for K-K(- to - hours or until meat is tender8 Q8 Add tomato sauce1 K-K(- cu#s !ater1 crab1 shrim#1 and smoked fish and simmer for KM minutes8 R8 Add s#inach and ground egusi seeds and continue to simmer for KM minutes more8 er)e !ith fufu8

5gy#tian Chocolate Cake Ker)ings

K @(L c flour1unbleached1 sifted - t baking #o!der K t cinnamon1ground K(A t clo)es1ground L o, semis!eet chocolate K(- c 1bre!ed strong coffee K(- c butter (or regular -margarine) K c sugar - eggs1large K t )anilla e>tract K(- c milk C+66AM&6 '4+PP5/ C05AM UUUUUUUUU - c hea)y !hi##ing cream K(L c sugar - t )anilla e>tract K(- t cinnamon1ground ift the flour1 baking #o!der1 cinnamon and clo)es togetherI set aside8 Combine chocolate and coffee in small sauce#an8 Cook o)er lo! heat until the chocolate is melted1 stirring constantly8 0emo)e from heat and cool to room tem#erature8 Cream the butter and sugar together in a mi>ing bo!l1 until they are light and fluffy8 Tse an electric mi>er set on medium s#eed8 Add eggs1 one at a time1 beating !ell after each addition8 Beat in )anilla and chocolate mi>ture8 Add dry ingredients alternately !ith milk to the creamed mi>ture1 beating !ell after each addition8 Pour batter into - greased and !a>ed #a#er-lined A-inch cake #ans8 Bake in a #reheated @PM degree $8 o)en for @M minutes or until cake tests done8 Cool in #ans on racks for KM minutes8 0emo)e from #ansI cool com#letely on racks8 *o assemble the cake1 #lace one cake layer on ser)ing #late8 #read !ith Cinnamon 'hi##ed Cream8 *o# !ith second cake layer8 $rost sides and to# !ith remaining Cinnamon 'hi##ed Cream8 0efrigerate until ser)ing time8 C+66AM&6 '4+PP5/ C05AMH Chill large mi>ing bo!l and beaters8 Combine cream1 sugar1 )anilla1 and cinnamon and beat !ith an electric mi>er set at high s#eed until soft #eaks form and mi>ture is thick enough to s#read8 /& 6&* o)erbeat or you !ill ha)e butter instead of !hi##ed cream8

5gy#tian 4aroset K er)ings

K lb raisins A o, dates1Pitted - c !ater K(L c sugar K(L c !alnuts (or #ecans)1Cho##ed Co)er raisins and dates !ith !aterI let stand K hr8 Add the sugar and blend or food-#rocess until roughly cho##ed8 *ransfer to a hea)y sauce#an and simmer -M min or until fruits are cooked and !ater is absorbed8 'hen cool1 stir in cho##ed nuts8

5gy#tian "ebabs Q er)ings

!hole chicken -breasts--skinned and1boned K * yogurt K(L t salt K(L t tumeric K(A t dry mustard K(- t curry #o!der K(A t cardamom1Ground K t lemon %uice K t )inegar A thin onion1 lices L sm tomatos--hal)ed Cut each chicken into KQ s.uares8 Combine !ith the yogurt1 salt1 tumeric1 mustard1 curry #o!der1 cardamom1 lemon %uice and )inegar and let stand for K(- hour8 *hread on ske!ers - chicken #ieces1 K slie of onion1 - chicken #ieces1 K(- tomato8 0e#eat till all ingredients are used8 Cook slo!ly1 turning occasionally and brushing !ith the marinade1 o)er hot coals &0 under the broiler till the chicken is tender1 about KM minutes8 *ransfer to a hot #latter1 s#rinkle !ith lemon %uice and garnish !ith fresh tomatos1 green #e##er rings and fresh mint or #arsley8

5gy#tian Lentils K er)ings

K c lentils K K(- c regular rice K c elbo! macaroni @ * oil - fresh chili #e##ers K K(- c tomato sauce - * )inegar K lg onion Place lentils in a sauce#an and co)er by K;8 *urn heat to high1 bring to a boil1 turn do!n heat to simmer1 and cook co)ered for @P minutes or until tender8 /rain and transfer to a large bo!l8 et aside8 Bring @ cu#s of !ater to a boil1 add rice turn do!n to simmer for -M minutes and fluff u# rice !ith a fork and add to lentils8 Boil .uarts of !ater1 add elbo! macaroni and cook until tender8 Add to lentils88 +n a small skillet add K tbs of oil and saute finely cho##ed #e##ers for - minutes8 Add the tomato sauce1 K(- cu# of !ater1 and the )inegar1 bring to a boil and simmer for P minutes8 +n another skillet heat - tbls oil1 add onions and saute until bro!n around the edges8 Garnish lentil mi>ture !ith the onions and #our the tomato sauce o)er all8 er)e immediately8

5gy#tian Peeled 'heat Berry Chicken And Chick-Pea


K c !hole !heat berries1Peeled -soaked o1)ernight K(- c chick-#eas soaked1/ried -o)ernight - K(- lb !hole chicken - sm beef marro! bones !ith -marro! remo)1ed N c !ater K(L t turmeric @(L lb onion(s)1.uartered (- large - onions1) K lg garlic clo)e(s) - sm turni#s1#eeled and hal)ed - stalks celery !ith lea)es - sm carrots Q s#rigs #arsley K(- t black #e##ercorns K salt1*o *aste K * butter K t syrian mi>ed s#ices or -ground alls#1ice

ou#

/rain the !heat berries and chick-#eas and set aside8 *o a large1 R-.t8 /utch o)en1 add the chicken1 marro! bones and !ater8 Bring to a boil1 skim the surface1 then lo!er the heat and add the turmeric1 onions1 garlic and turni#s8 *ie the celery1 carrots1 #arsley and #e##ercorns in a cheesecloth sack for easy remo)al and tuck into the #ot8 immer1 co)ered1 for K hours8 Lift out the chicken1 marro! bones and bundle of )egetables8 et the chicken aside to cool and discard the bones and the bag of )egetables8 Pure the sou# and the remaining )egetables in a food #rocessor in batches1 returning each batch to the #ot8 Bring to a boil again1 add the soaked chick-#eas and !heat berries1 lo!er the heat and simmer1 co)ered1 for LP-QM minutes or until the grain and chick-#eas are tender8 Mean!hile1 !hen the chicken is cool enough to handle1 remo)e the skin and the bones and discard them8 *ear the chicken meat into large #ieces and add to the #ot8 Add salt8 +n a small skillet1 melt the butter and stir in the yrian Mi>ed #ices8 /ribble o)er the sou# before ser)ing right from the #ot8 *he s#ices !ill float on to#1 dotting the surface in a #olka-dot design8 Ladle into sou# b o!ls !hile the sou# is still #i#ing hot8

5gy#tian Pickled *urni#s K er)ings

- kilos turni#s K beetroot R c !ater @ K(- * salt 'ash turni#s and beetroot1 scrub !ell and either slice or cut into .uarters8 Boil !ater !ith salt and #ut into #ickling %ar to cool8 'hen te#id1 add )egetables1 co)er and kee# in !arm #lace a!ay from direct light8 *hese #ickles should be ready in about LA hours8 *he #ur#ose of the beet is to gi)e the turni#s a bright #ink color1 and they don3t affect the fla)or8 ?ou can toss it out once the turni#s are #ink1 or lea)e them out entirely if you don3t !ant colored turni#s8

5l 4am Lahlou ( !eet Lamb $or 0amadhan) L er)ings

@ * butter K lb lamb1in @-inch #ieces K(- t cinnamon1ground @ c !ater K(L c sugar K- #runes soaked in !ater1/ried - for on1e hour - * !hite raisins - * !hole almonds1Blanched K firm #ear1#eel(core(!edges - * orange blossom !ater K8 Melt the butter in a #an1 add the lamb and saute o)er lo! heat for P minutes8 Add the cinnamon1 !ater and sugar and mi> !ell8 +ncrease the heat to moderate and cook for about LM minutes1 or until the meat is tender8 *he sauce !ill darken8 -8 /rain the #runes and add them to the lamb !ith the raisins1 almonds and #ear8 immer for KP minutes more8 0emo)e the #an from the heat and stir in the orange blossom !ater8 er)e at room tem#erature !ith rice1 salad and bread8 !ith other dishes8 er)es L to Q

$assoulia Beda ('hite Bean Q er)ings

te!)

B5A6 UUUUUUUUUUUUUUUUUUUUUUUUUU K lb !hite haricot beans1/ried -rinsed !1ater1 di)ided ATC5 UUUUUUUUUUUUUUUUUUUUUUUUUU L * corn oil K md (K cu#) onion1cho##ed K(- c fresh (or tomato sauce) -Canned - clo)es garlic1#ut thru #ress - salt11or to taste K(- t cuminseed #e##er1Ground 4ere a standard 5gy#tian formula con)erts dried large !hite beans into a )egetable ste!8 *he beans are not soaked in !ater o)ernight (although they could be)1 but skins come off during cooking1 gi)ing ste! a rougher te>ture8 A lightly s#iced tomato sauce adds fla)or to beans8 K8 +n large #an1 #lace beans and @ c !ater and bring to a boil8 *urn heat to lo!1 half-co)er #an1 2 simmer until the !ater is almost absorbed8 +n another #an or a kettle1 bring remaining - c !ater to a boil1 add boiling !ater to beans1 and continue to simmer8 *he total cooking time to soft beans is abt - hrs8 *he ste! !ill take on a creamy look and consistency8 -8 *& MA"5 ATC5H +n skillet1 heat oil8 Add onion and saute o)er lo! heat until golden8 Add this to bean #an !ith the tomato sauce1 garlic1 salt1 cuminseed1 and #e##er8 Bring to a boil8 Co)er #an and simmer o)er lo! heat for KP minutes8 +f li.uid e)a#orates too .uickly1 add K(- cu# more of boiling !ater and simmer for P minutes longer8 er)e !arm !ith rice8

$a)a Bean L er)ings

alad

L K(- c fresh fa)a beans L * oli)e oil K t cumin K salt L * italian #arsley1cho##ed - garlic clo)es1cho##ed K %uice of K(- lemon hell the beans 2 cook (!ith three or four #ods) for about -M minutes1 until tender1 in the to# of a steamer8 /rain 2 #eel8 'hile still !arm1 add the oli)e oil1 cumin 2 salt1 to taste8 *oss !ell 2 chill8 er)e tossed !ith #arsley1 garlic 2 lemon %uice8 Add more oil if necessary8

$ish +n Moroccan Charmoula A er)ings

auce

@ lb firm fish fillets L #otatoes -- roasted and K sliced - green #e##ers -- and1 liced K sauteed - tomatoes --1 liced K salt and black1$resh Ground K #e##er --1*o *aste K lemon Charmoula auce UUUUUUUUUUUUUUUU K(- c cilantro1Cho##ed K(- c #arsley1Cho##ed P clo)es garlic -- finely K cho##ed P * lemon %uice K K(- t salt K t #a#rika K(@ t cumin1Ground K cayenne #e##er --1*o *aste K(- c oli)e oil1or more K8 Preheat o)en to L-P degrees $8 Pre#are Charmoula auce8 +n a Nby K@-inch baking #an1 lay roasted #otatoes slices1 sauteed green #e##ers1 and sliced tomatoes8 Arrange fish fillets on to# of the )egetables8 eason !ith salt and #e##er and to# !ith Charmoula auce8 Add a s.uee,e of lemon8 -8 Bake until fish is done (KM to KP minutes1 de#ending on si,e of fish)8 Charmoula auceH Combine cilantro1 #arsley1 garlic1 lemon %uice1 salt1 #a#rika1 cumin1 and cayenne8 Add enough oli)e oil to make a thick sauce8

$ish Pyramid 'ith Green -

auce - Bea

andler

lbs8 cooked fish1boned and -flaked9 K c core of the cabbage1sliced -)ery thin - tomatoes1cut in small cubes K(- t black #e##er K t salt - * lemon %uice K(L c mayonnaise K(- c mayonnaise K(L c lemon %uice K(- t salt K(L t black #e##er K(- c fresh dill991Cho##ed K(L c #ickle relish - hard boiled eggs1sliced - tomatoes1cut in slices K(L c black oli)es P #arsley s#rigs8 Combine - +bs8 C&&"5/ $+ 41 boned and flaked (use haddock1 halibut or any !hite fish)1 K cu# C&05 of the CABBAG51 sliced )ery thin1 *&MA*&5 1 cut in small cubes1 K(- ts#8 BLAC" P5PP501 K ts#8 AL*1 *bs8 L5M&6 7T+C5 and K(L cu# MA?&66A+ 5 or enough to %ust hold mi>ture together8 ha#e into a #yramid on a K- inch #late (!ith hands moistened !ith !ater)8 Combine S cu# MA?&66A+ 51 K(L cu# L5M&6 7T+C51 K(- ts#8 AL*1 K(L ts#8 BLAC" P5PP501 S cu# $05 4 C4&PP5/ /+LL or K *bs8 dried dill8 (+f dried dill is used add K(L cu# cho##ed #arsley to gi)e the sauce its characteristic green color) and K(L cu# P+C"L5 05L+ 48 Pour the Green auce o)er the #yramid8 Garnish around edge of #late !ith - sliced 4A0/ B&+L5/ 5GG 1 *&MA*&5 cut in slices1 alternately o)erla##ing each other around the #late1 K(L cu# BLAC" &L+V5 uniformly #laced around the edge of the #late !ith L or P PA0 L5? P0+G 8

$ool Achdar ($a)a Beans) K - lb Kc -* K(L t K(L t K(L c er)ings fresh beans1shelled !ater corn oil salt !hite #e##er fresh coriander1cho##ed

K8 +n a #an1 #lace beans1 !ater1 oil1 salt1 and #e##er8 Bring to boil o)er moderate heat8 Co)ered #an and cook for -M minutes until tender8 0emo)e from heat and drain !ell8 -8 Add coriander8 Co)er #an and let stand for P minutes8 Mi> !ell8 er)e !arm !ith rice8 Makes Q ser)ings !ith other dishes8

$resh $ish Pe##er

ou#

- lb firm !hite boneles fish -cut in bite-si,e #ieces L c !ater - tomatoes K onion1#eeled @ s#rigs fresh #arsley --or K teas#oon1/ried -#arsley - chilies (or %ala#eno -#e##ers) - seeded - t salt K t thyme1/ried K8 'ash fish1 #lace in large sauce#an1 and add L cu#s !ater8 -8 $inely cho# tomatoes1 onion1 #arsley1 and #e##ers and add to !ater8 Add salt and thyme and stir8 @8 Bring mi>ture to a boil o)er high heat8 0educe heat to lo!1 co)er1 and simmer for -M minutes or until fish is tender8 L8 er)e immediately8

er)es L to Q

$ried Plantains L er)ings

@ lg ri#e #lantains )egetable oil K8 Peel #lantains and slice into thin rounds8 -8 +n a large frying #an1 heat K(L inch oil o)er medium-high heat for L to P minutes8 @8 Add #lantain slices and fry for L to P minutes or until golden bro!n on both sides8 L8 0emo)e from oil !ith slotted s#oon and drain on #a#er to!el8

$ruit Com#ote 'ith Lichee 6uts ( alady Voanka,o) (Madagascar K c fresh #inea##le1cut in K; -dice K c cantalou#e1cut into K(-; -dice K c oranges1#eeled and thinly sliced K(- c stra!berries1sliced K(- c lichee nuts1Canned K(- c sugar K(- c !ater K(L t salt - * lemon %uice - * )anilla +n a - .uart bo!l1 combine the #inea##le1 cantalou#e1orange1 and stra!beries and stir to combine8 #rinkle the lichee o)er the to#8 +n a small sauce #an1 combine the sugar1 !ater1 salt1 and lemon %uice and stir to combine8 Bring to a boil and boil hard for K minute8 tir in the )anilla8 Pour the hot syru# o)er the fruit8 Chill in the refrigerator for K hour8 +f you !ish1 !hen you ser)e the salad you can s#rinkle a fe! dro#s of )anilla o)er indi)idual ser)ings8 Makes A ser)ings

$ufu L c !ater K K(L c Cream of 'heat9 K c #otato flakes K * margarine1o#tional K(A t salt1o#tional K8 +n a small sauce#an1 bring - cu#s !ater to a boil o)er medium heat8 0educe heat to lo!8 -8 +n a large sauce#an1 bring - cu#s !ater to a boil o)er high heat8 0educe heat to medium and add Cream of 'heat K(L cu# at a time1 stirring constantly8 Add table- s#oons of hot !ater from the other #an !hen mi>ture gets too thick to stir8 @8 Add #otato flakes K(L cu# at a time1 stirring constantly and1 !hen necessary1 adding hot !ater8 L8 Add margarine and salt and stir until margarine is melted8 Continue to cook1 stirring )igorously1 until fufu #ulls a!ay from the sides of the #an and forms a ball8 P8 $orm fufu into cu#-si,e balls and #lace on #lates or in bo!ls8 Makes about @ cu#s fufu

$ul 6abed (5gy#tian Bean And Vegetable Q er)ings

ou#)

K c onions1Cho##ed - garlic clo)es1#ressed K(L c oli)e oil K t cumin seeds1Ground K K(- t s!eet hungarian #a#rika K(L t cayenne - bay lea)es K large carrot1cho##ed K c fresh tomatoes1Cho##ed @ K(- c )egetable stock - c (or cooked fa)a beans) -Canned K(L c fresh #arsley1Cho##ed @ * fresh lemon %uice K salt and1$reshly Ground K black #e##er1*o *aste K fresh mint lea)es (o#tional) +n a large sou# #ot saute the onions and garlic in the oli)e oil until the onions are translucent8 Add the cumin1 #a#rika1 cayenne1 bay lea)es1 and carrots and cook on medium heat for P minutes8 tir in the cho##ed tomatoes and )egetable stock and simmer until the carrots are tender1 about KP minutes8 $inally1 add the cooked fa)a beans and the #arsley and lemon %uice8 Add salt and #e##er to taste8 $ul 6abed can be ser)ed !ith Pita Bread and garnished !ith fresh mint lea)es8

Gemfish +n Chermoula Marinade Q er)ings

- lb gemfish (or firm !hite fish) K(- bn of #arsley K(- bn coriander @ clo)es garlic K(- * #a#rika K(- * cumin K t coriander K #n cayenne - K(- o, lemon %uice @ o, oli)e oil +n food #rocessor1 #rocess half a bunch of fresh coriander1 half a bunch of #arsley1 @ large clo)es of garlic1 K(- tables#oon each of #a#rika and cumin1 one teas#oon coriander1 #inch of cayenne1 - K(- o, lemon %uice1 @ o, oli)e oil8 Marinate - lb of Gemfish in this mi>ture for at least one hour1 but #referably o)ernight8 0emo)e fillets from marinade1 #lace in griller or barbe.ue1 basting in marinate !hile cooking8 Cook --@ minutes each side1 turning carefully only once8

Greens 'ith Coconut Milk P er)ings

@(L c !ater K lb fresh collard greens -cleaned and1Cho##ed --&0 KM o, #kg1$ro,en -cho##ed colla1tha!ed K md onion1#eeled and cho##ed @ lg tomatoes1cubed K c coconut milk1Canned K ds salt K8 +n a large sauce#an1 bring !ater to a boil o)er high heat8 Add collard greens1 reduce heat to lo!1 and simmer for L to P minutes8 -8 Add onions1 tomatoes1 coconut milk1 and salt and stir !ell8 Cook1 unco)ered1 -M minutes more8 er)e hot8 er)es L to Q

Grilled Moroccan Lamb L er)ings

ausage (Mergue,)

K K(@ lb lean lamb1ground !ith -(@ lb lamb1#ork or beef fat - * !ater K K(- * garlic1Minced - * fresh cilantro1Cho##ed - * fresh #arsley1Cho##ed - * #a#rika K K(- t cumin1Ground K K(- t coriander1Ground K K(L t cinnamon @(L t cayenne #e##er K K(L t salt K(- t #e##er1$reshly Ground - feet hog casing - * oli)e oil1o#tional K lg green #e##er1o#tional - md onions1o#tional Combine all ingredients e>ce#t the oli)e oil and the three o#tional items in a large bo!l and mi> !ell8 +f making sausages1 use the sausage attachment on a hea)y-duty mi>er1 stuff the casings !ith the mi>ture and t!ist and tie to make eight L-inch links8 &r sha#e into eight @-inch-long lo,enges1 slightly fatter in the middle1 formed around metal ske!ers or into A #atties8 Preheat grill or broiler8 +f the sausages are in casings1 #rick !ith a fork - to @ times and brush !ith oil8 Grill or broil @ to L minutes on each side until cooked through8 $or lo,enges1 brush !ith oil and cook @ to L minutes on each side8 $or #atties1 brush !ith oil and grill L to P minutes on each side or saute o)er high heat8 +f desired1 sausages may be threaded on ske!ers alternately !ith green #e##er #ieces and onion .uarters before grilling8 Makes L ser)ings8

Grilled Moroccan Q er)ings

#ices

K medium onion K(- c oli)e oils P * lemon %uice - * soy sauce - * fresh #arsley1Minced P K(- * fresh ginger1Minced K * cumin1Ground K * chili #o!der - t sherry K t turmeric K t oregano1/ried K t coursely #e##er1Ground - large garlic clo)e L lb flank steak Mi> frist K@ ingredients in large bo!l8 /i)ide marinade mi>ture bet!een - large shallo! baking dishes8 Add steaks to marinade1 turning to coat8 Co)er and refrigerate o)ernight8 Grill steaks to desired degree of doneness1 about A minutes on each side8 4eat marinade in sauce#an8 Cut steaks diaganally into thin slices8 Pour some marinade o)er 8 Garnish !ith cilantro and ser)e8

4amam Mahshi (Braised Pigeons 2 $ireek)


A * butter1K(L #ound stick K(- c onion1finely cho##ed K #igeon giblets1finely cho# - K(- c fireek1(coarsely crushed K 1green !heat grains) - t mint1fresh1finely cut or K 1K ts8 dried mint1 crumble K K(- t salt K black #e##er1freshly ground L #igeons1(K #ound each) o)en K 1ready1 or L K #ound do)es K 1young #artridge1 baby K 1#heasant1 .uail1 !oodcock K 1or grouse K K(- c !ater1cold - K(- c chicken stock1fresh or can K #arsley s#rigs &)er moderate heat melt L tables#oons of the butter in a hea)y KM to K- inch skillet8 'hen the foam begins to subside1 add the onions and the #igeon giblets and1 stirring fre.uently1 cook for A to KM minutes1 or until the onions are soft and light bro!n8 Add the fireek1 mint1 K teas#oon of the salt and a fe! grindings of the #e##er and stir for - or @ minutes until the grains are coated !ith butter8 et aside8 Preheat the o)en to @PM degrees ($)8 Pat the #igeons thoroughly dry inside and out !ith #a#er to!els and s#rinkle their ca)ities !ith the remaining salt and a fe! grindings of #e##er8 *hen stuff P tables#oons of the fireek mi>ture into the breast ca)ity and K tables#oon into the neck ca)ity of each #igeon8 et the remaining fireek aside8 $asten the neck skin to the back of each bird !ith a ske!er and close the breast o#enings by lacing them !ith ske!ers or se!ing them !ith hea)y !hite thread8 *russ the birds by tying their legs together and brush the skins !ith the remaining L tables#oons of butter8 Place the #igeons1 breast side u#1 in a hea)y L to P .uart casserole and #our in the !ater8 Bring to a boil on to# of the sto)e1 co)er tightly and braise in the middle of the o)en for LP minutes8 Baste the #igeons !ith the li.uid in the casserole1 and continue braising for K hour longer8 *o test for doneness1 #ierce the thigh of a bird !ith the #oint of a small1 shar# knife8 +f the %uices that run out are slightly #ink1 cook for another P to KM minutes8 A half hour or so before the #igeons are done1 bring the chicken stock to a boil in a - to @ .uart sauce#an o)er high heat8 tirring constantly1 add the reser)ed fireek mi>ture and bring to a boil again8 0educe the heat to lo!1 co)er tightly1 and simmer for @M minutes1 or until the grains are tender and ha)e absorbed all the li.uid8 *o ser)e1 arrange the #igeons on a heated #latter and remo)e the trussing strings and ske!ers8 Moisten the #igeons !ith the li.uid remaining in the casserole1 and garnish the #latter !ith #arsley8 $luff the fireek !ith a fork and ser)e it se#arately in a heated bo!l8

4arira A er)ings

K(@ c flour K(- c chick #eas K(- lb lean lamb (or beef)1/iced - large onions1cho##ed K(L t saffron - * #a#rika K sou# bones K * butter - * salt K(- t #e##er K(- c broad beans1/ried K K(- lb tomatoes K bunch #arsley K bunch fresh coriander K * butter K(@ c rice K lemon K(- c lentils oak o)ernight K(@ c flour in K c !aterI K(- c chick #eas in !ater to co)er Bro!n in lightly oil dee# #an lamb1 onions1 saffron and #a#rika (increase or decrease according to taste)8 Add Q cu#s of !ater1 sou# bones1 butter1 salt1 #e##er1 #reUsoaked chick #eas !ith skins #o##ed off and discafrded1 and the dried broad beans !hich ha)e been !ashed and cleaned8 immer1 co)ered1 for - hours or more8 -M mins8 Before ser)ing1 #ut through a food mill into the sou# #an (or blend !ith one cu# of !ater) the tomatoes1 #arsley1 corinader 2 the flour and !ater#aste8 Add @ cu#s of !ater1 and !hen it returns to boil1 add the )ermicelli8 'hen the )ermicelli is cooked1 add K * butter and lemon %uice (or ser)e a !edge of lemon !ith each bo!l to be s.uee,ed on the sou# at the tatle)8 the sou# should be el)etyI so add !ater or flour thickening if it is not8 96oteH Lentils may be substituted for chick #easI meat can be chickenI yearst may be used in #lace of flour and !ater if that mi>ture !as not made night beforeI rice may be substituted for )ermicelli8

4arissa 4ot Chili Paste(*unisia) K er)ings

@ o, mild and hot chilies -K dried K mi>ture of anchos1ne! K me>ican and -- gua%illos K clo)e garlic -- !ith1Crushed K salt K(L t salt -- for abo)e K t coriander --1Ground K t cara!ay seed --1Ground K red bell #e##er -- roasted K t fine sea salt K oli)e oil tem eed and break u# chilies8 Place in a bo!l and #our o)er boiling !ater8 Co)er and let stand @M minutes8 /rainI !ra# in cheeseclothe and #ress out e>cesss moisture8 /o the same for the red Bell Pe##er8 Grind chilies in food #rocessor !ith garlic s#ices1 red bell #e##er1 and salt8 Add enough oil to make a thick #aste8 Pack the mi>ture in a small dry %arI co)er the harissa !ith a thin layer of oil1 close the !ith a lid and kee# refrigerated8 'ill kee# - to @ !eeks in the refrigerator !ith a thin layer of oil8 *able harissa sauce8 er)e at the table as an accom#animent to meat or fish1 the heighten the fla)or of salads1 or as an accom#animent to *unisian couscousH Combine L teas#oons harissa #aste1 L yeas#oons !ater1 - teas#oon oli)e o#il1 and K or - teas#oons fresh lemon %uice in a small bo!l and blend !ell makes K(L cu#8

4katenk!an (Groundnut

te!) (Ghana)

K chicken1cut into #ieces K #iece ginger1K; K(- onion - c !ater - * #eanut oil1or )egetable oil - * tomato #aste K c onion1cho##ed K c tomatoes1cho##ed -(@ c #eanut butter - t salt - hot chilies1crushed K md egg#lant1#eeled and cubed - c fresh (or okra)1$ro,en +n a large #ot1 combine the chicken1 ginger1 the onion half1 and the !ater1 bring to a boil1 reduce the heat and simmer for KM minutes8 +n another large #ot1 heat the oil1 add the tomato #aste and cook1 o)er lo! heat1 for about P minutes8 Add the onions and tomatoes and cook1 stirring occasionally1 until the onions are clear8 0emo)e the #artiallycooked chicken from the #ot it !as cooking in and #ut it1 along !ith about half the broth1 in the #ot !ith the tomato #aste mi>ture8 Add the #eanut butter1 salt1 and #e##ers8 Cook for P minutes before stirring in the egg#lant and okra8 Continue cooking until the chicken and )egetables are tender8 Add more broth as needed to maintain a thick1 ste!y consistency8 er)e !ith $ufu8

7ollof 0ice A @ K K @ er)ings c long-grain rice1Tncooked tb Peanut oil ts alt cn Beef consomm (KM K(- o,8) c 'ater (about)

"ito,a *his is one of the fa)orite foods of Malagasy8 /ried beef is cut in stri#s and broiled o)er a charcoal fire8 +f you !ould like to make it1 #urchase round steak cut K(L-inch thick8 Cut the meat in #ieces about L inches > - inches1 thread the stri#s on a fine strong cord and hang the cord u# as you !ould a small clothesline8 *he meat !ill become .uite dry in a fe! hours8 Put the stri#s o)er a charcoal bra,ier so that the meat dries to a cris#ness but does not burn8 0emo)e the meat immediately from the fire as it cris#s8 *his is a great delicacy in Madagascar8 +t is usually eaten !ith a !atery cornmeal mush for breakfast8

"oshary (Lentils And 0ice) A er)ings

L56*+L UUUUUUUUUUUUUUUUUUUUUUUU K * corn oil K md (K(- c) onion1cho##ed K c dried lentils1soaked in -!ater for1K hr 2 drained @ c !ater1di)ided K(L t #e##er K(L t cuminseed1Ground - c ra! rice1rinsed in cold !atr K(- t salt1or to taste K cris# fried onions1for -garnish Vegetarian and dairy foods go !ell together1 es#ecially !hen !ell seasoned and enriched by lentil8 A com#letely kosher combination8 *here are se)eral botanical )arieties of lentil and one !e used here is greenish-bro!n ty#e found in su#ermarkets8 K8 +n a #an1 heat oil8 Add onion and stir-fry o)er moderate heat for - minutes8 Add lentils1 K cu# of !ater1 #e##er1 and cuminseed8 Bring to a boil and cook for P minutes8 -8 Add remaining !ater to lentil mi>ture and bring to a boil o)er moderate heat8 Add rice and salt and continue to boil8 *he reduce heat to lo!8 Co)er #an !ith a kitchen to!el and then a metal #an co)er8 Cook for KP minutes1 stirring once or t!ice8 *est the rice for doneness8 +t may be necessary to add another P minutes o)er lo! heat to cooking time8 0emo)e #an from heat and let the mi>ture rest for another KM minutes !ithout o#ening co)er8 er)e !arm garnished !(cris# fried onions8 yogurt8 er)e !(side dish of

"ouclas Bi 0u, Moroccan 0ice /um#ling K er)ings

K c rice L o, lamb (or beef)1Ground K(- c !alnuts1Ground K(- c fresh #arsley1Cho##ed - lg eggs1lightly beaten K t cinnamon1Ground K t mace1Ground K t nutmeg1Grated K about K(- teas#oon salt K black #e##er to1Ground K taste Combine all of the ingredients8 'ra# loosely in a #iece of cheesecloth and tie securely8

"oushari (Lentils1 Macaroni And 0ice +n &il) Q er)ings

K c ads is!id (bro!n lentils) K !ater K salt K c small macaroni noodles K c short grain rice - * oli)e oil K c tomato #uree *AL5?A ++ UUUUUUUUUUUUUUUUUUUUUU - lg onions K(L c oli)e oil K garlic clo)e (or more) -finely cho1##ed Place lentils in a sie)e and !ash !ell under running !ater8 Place in a large #ot and add @ cu#s !ater and K teas#oon salt8 Bring to the boil1 then simmer for K hour until tender but still intact8 /rain and kee# aside8 Clean same #ot and add L cu#s !ater8 Bring to the boil1 add teas#oons salt and the macaroni8 tir constantly until !ater returns to the boil and cook1 unco)ered1 for KP minutes until tender8 tir occasionally8 /rain and kee# aside8 Clean #ot again and dry8 'ash rice !ell in sie)e under running !ater and drain8 4eat oil in #ot and fry rice o)er medium heat for --@ minutes8 Add - cu#s !ater and K teas#oon salt and bring to the boil1 stirring occasionally8 Co)er and simmer o)er lo! heat for KP minutes or until tender8 Lea)e co)ered off the heat for P minutes for grains to se#arate8 Pre#are the ta3leya (directions belo!)1 add tomato #uree and bring to the boil8 Add lentils and macaroni to cooked rice and toss together lightly !ith a fork8 Pour hot ta3leya and tomato mi>ture on to#1 toss again and co)er #ot8 Lea)e o)er lo! heat for KM minutes8 er)e hot8 *A3L5?AH 4al)e #eeled onions length!ise then slice thinly to gi)e semicircles8 4eat oli)e oil in a #an1 add onions and fry o)er medium heat until golden bro!n8 Add garlic and cook a minute longer8

"usherie (5gy#tian 0ice And Lentils) K er)ings

K sauce K in a sauce#an1heat togetherH @(L c (one Q o, can) tomato #aste @ c tomato %uice1sauce or K #ureed tomatoes K green #e##er1cho##ed K celery lea)es1Cho##ed K * sugar K(- t salt K t cumin K(L t cayenne #e##er (or cruched) K chilis1*o *aste K onions11Bro!ned K heat in small skillet - * oil K saute o)er medium heat until K bro!n @ onions1sliced L clo)es garlic1minced Bring sauce to boiling1 reduce heat and simmer -M-@M minutes8

Lahlib Bi-Loo, (Moroccan Almond K er)ings

hake)

K(- c sli)ered almonds1Blanched K(@ c sugar K c !ater - K(- c milk K(- t orange blossom !ater K (o#tional) K ds almond e>tract (o#tional) -(@ c )anilla ice cream K (o#tional) Blend almonds1 sugar1 and !ater until smooth8 Add other ingredients and blend until slightly thickened (if you use ice cream1 it !ill be .uite thick)8

Lamb And Pear *agine Q er)ings

- lg onions1#eeled 2 sliced K "g lean lamb1leg or shoulder -cut into1Lcm cubes8 L #ears1#eeled cored 2 cut -into Lcm1chunks K(- c sultanas K(- c sil)ered almonds K * oli)e oil K t cumin K t coriander1Ground K t ginger1Ground K t cinnamon K t black #e##er K !ater1to co)er the meat K salt1to tast K8 +n a large sauce#an gently fry the onion in the oli)e oil until soft1 add the meat to the #an and cook until it changes color1 then add the s#ices8 Add !ater to %ust co)er the meat and salt to taste8 Co)er and simmer gently until the meat is tender1 about K K(- - hours8 (/is#lace the lid a little after an hour if there a##ears to be too much li.uid8) -8 Add the #ears to the meat together !ith the sultanas 2 almonds8 Cook for a further P minutes or until the #ears are soft8 er)e !ith rice8

Lamb And

ausage Couscous

@ lb lamb shoulder cut into --in - cubes K(- t salt1or to taste K black #e##er1$reshly Ground K * oli)e oil K md onion1.uartered L md carrots1#eeled and cut into - K(--i - celery stalks cut into L -#ieces K(L c tomato #aste @ * all-#ur#ose flour K c dry !hite !ine Q c lo!-sodium chicken broth -UorU- !ate1r K t cayenne #e##er K * cumin1Ground Q s#icy sausages #referably -mergue,-1style - md ,ucchini cut into rounds -K-in thic1k K K(- c couscous P0545A* &V56 *& @-P$8 Pat the meat dry and s#rinkle !ith salt and #e##er as desired8 4eat the oil in a large co)ered casserole or /utch o)en o)er high heat on to# of the sto)e8 Add the meat1 !ithout cro!ding1 in batches if necessary1 and bro!n !ell on all sides8 0emo)e #ieces to a #late as they are done and reser)e8 0e#eat until all meat is bro!ned8 /o not #our off fat8 0e#lace the casserole o)er medium heat8 Add the onion1 carrots1 celery and tomato #aste8 Cook1 stirring occasionally1 P minutes8 Tse your s#oon to loosen and dissol)e the bro!n bits stuck to the bottom of the casserole8 Add flour and cook1 stirring1 an additional minute8 Add !ine1 meat (and any %uices on the #late)1 stock1 cayenne and cumin8 Co)er1 bring to a boil and #lace in the o)en for K K(L hours1 or until meat is tender8 Mean!hile1 combine sausage and ,ucchini in an o)en#roof dish1 co)er and #lace in the o)en until sausages are cooked1 about -M minutes8 $ollo! directions on the back of the bo> and cook the couscous8 0emo)e ste!ed lamb and the sausage( )egetable mi>ture from the o)en8 Tsing a slotted s#oon1 remo)e the meat from the sauce and #lace it in a ser)ing bo!l8 Pour off and discard any e>cess fat from the sausages and add sausages and )egetables to the lamb8 Pour the thin gra)y through a fine strainer into the ser)ing bo!l and discard the )egetables and s#ices that remain in the strainer8 *o ser)e1 #lace the couscous in another ser)ing dish8 Pour the broth into a #itcher or sou# tureen8 5ncourage guests to #lace couscous in their sou# bo!l1 to# !ith the meat and )egetables and moisten !ith sou#8

Lamb Patties Moroccan L er)ings

tyle 'ith 4arissa

auce

K K(- lb lean lamb1Ground K t #a#rika K(L t dried hot #e##ers1Crushed K(L t black #e##er1Ground K t cumin1Ground - t garlic1Cho##ed - * onion1Grated L * #arsley1Cho##ed K salt1*o *aste K * )egetable oil K harissa sauce Put the lamb in a mi>ing bo!l and add all of the ingredients e>ce#t the )egetable oil and harissa sauce8 Blend the mi>ture thoroughly by hand8 ha#e the mi>ture into A e.ual si,e #atties similar to hamburgers8 4eat the oil in a non stick skillet large enough to hold all of the #atties8 *!o #ans may be necessary8 Add the #atties to the skillet8 Cook them o)er medium high heat about @ to L minutes on each side1 de#ending on the degree of doneness desired8 /rain on #a#er to!els and ser)e !ith the harissa sauce on the side8

Lamb 'ith Artichokes And Preser)ed Lemons A er)ings

@ lb boneless lamb shoulder K small onion1cho##ed - garlic clo)es1#ressed1minced K K(- t ginger1Ground K(- t turmeric1Ground K t #o!dered saffron (o#t) @ * )inegar K- artichokes1small1!ide K- moroccan #reser)ed lemons K(- c calamata oli)es - * lemon %uice (o#t) *rim fat off lamb8 Cut meat into K K(-; chunks8 +n a P-Q .uart #an1 combine lamb1 onion1 garlic1 ginger1 turmeric1 and saffron8 Cook1 tightly co)ered1 o)er medium heat for @M minutes8 Mean!hile1 in a bo!l combine )inegar and K .uart !ater8 *rim off stems1 tough outer lea)es1 and shar# ti#s of artichokes1 lea)ing #ale1 tender interior lea)es8 Cut in half length!iseI scoo# out and discard hairy chokes8 As artichokes are trimmed1 immerse in )inegar-!ater8 After meat cooks @M minutes1 turn heat high1 unco)er #an1 and stir often until %uices e)a#orate and meat bro!ns1 KP--M minutes8 tir in - cu#s !aterI simmer1 co)ered1 for K hour8 /rain artichokes and add to lambI simmer1 co)ered1 for -M minutes8 Add A #reser)ed lemon .uarters and oli)esI simmer1 co)ered1 until artichokes are tender !hen #ierced1 about KM minutes longer8 Add tables#oons li.uid from #reser)ed lemons or lemon %uice8 kim and discard fat from ste!8 Pour ste! into a bo!l and garnish !ith remaining lemon .uarters8

Laso#y A er)ings

+n a L-.uart #otH immerH @ +bs8 V5AL B&65 - .ts8 'A*50 - *bs8 AL*1 for K hour !ith co)er on8 AddH @ CA00&* 1 #eeled and cut in three #ieces K small *T06+P1 #eeled and cut in chunks Q to A CALL+&6 1 cut in large #ieces K cu# $05 4 or $0&:56 *0+6G B5A6 K cu# *&MA*&5 1 cut in .uarters K(- ts#8 BLAC" P5PP508 immer for about K hour or until )egetables are tender8 0emo)e the )eal bones8 Put the )egetables through a sie)e or )egetable mill to make a #uree8 er)e thick and hot from a sou# tureen into sou# bo!ls !ith or !ithout crackers8

Lentil *agine L er)ings

K lb lentils1#icked o)er L lg tomatoes1)ine-ri#e1 cho##ed K lg onion1cho##ed fine K(L c oli)e oil - cl garlic1cho##ed K t #a#rika K(- t !hite #e##er K t salt @ K(- c !ater1#lus more if needed K c #arsley1fresh K c fresh coriander s#rigs -cho##ed +n a @- to L-.uart sauce#an1 combine lentils1 tomatoes1 onion1 oil1 garlic1 #a#rika1 #e##er1 salt1 and !ater1 making sure that !ater co)ers lentils and adding more if needed8 immer lentil mi>ture1 co)ered1 o)er moderately lo! heat LP minutes1 or until lentils are tender8 tir in #arsley and coriander and cook K minute more8

Lg8 Moroccan Anise Bread @ er)ings

K K(@ c milk(!ater L * margarine -(@ t 1salt K(L c sugar K t seeds1anise @ c flour1bread - t yeast Add ingredients in order listed to ABM8 elect cycle and bake8

Loubia Bil Lu, L er)ings

K lb green beans1fresh L c !ater1salted @ * #eanut oil K garlic clo)e1mashed K(- t cumin1Ground K(L t #a#rika K(L t clo)es1Ground K * almonds1sli)ered Clean and trim green beans8 immer in lightly salted !ater until %ust tender1 about @M-LP minutes8 /rain and #ut in ser)ing dish8 Put remaining ingredients (e>ce#t almonds) in a sauce#an o)er medium heat and cook for t!o minutes1 stirring constantly8 Add the almonds and stir briefly to coat8 Pour the oil mi>ture o)er the green beans and toss gently until beans are thoroughly coated8 er)e !arm8

M3cha.ub ( tuffed Mat,oh) K er)ings

K(- lb feta cheese1mashed K md #otato1#eeled1 boiled until - soft11and mashed K egg1beaten K(L t #e##er sand!ich Q !hole mat,oh @ eggs1beaten K(L c corn oil1for #an-frying K8 Mi> the stuffing ingredients together !ell8 et aside8

-8 oak the !hole mat,oh in !arm !ater until soft but !ith still some firmness and te>ture8 0emo)e the sheets from the !ater and #ress out the li.uid gently8 Cut each mat,oh into L e.ual s.uares8 @8 Put K hea#ing tables#oon of the cheese stuffing o)er K s.uare of mat,oh and co)er it !ith another8 /i# the sand!ich into the beaten eggs8 L8 +n a skillet1 heat the oil and bro!n the sand!ich on both sides o)er moderate heat for about L minutes8

M3loukhia (Green Q er)ings

ou#)

K * corn oil K sm head (Q clo)es) garlic -#eeled and1Ground K * coriander1Ground A c homemade chicken broth K K(- c #o!dered m3loukhia1or K c fresh lea)es1ground (see -note1bel1o!) K t salt K !hole fresh hot red chili -(o#t) K8 +n a skillet1 heat oil and stir-fry garlic and coriander o)er moderate heat for K to - minutes1 or until golden8 -8 +n a #an1 bring chicken broth to a boil o)er moderate heat8 Add the m3loukhia1 salt1 and chili1 if desired8 tir-fry seasoning8 immer for KM minutes1 stirring fre.uently8 er)e hot !ith !hite rice1 adding as much rice as !anted to sou# bo!l8 *he chicken #arts used to #re#ared broth are ser)ed as a side dish to sou#8

M3raad (5gg#lant K er)ings

alad)

- lb large (abt @) egg#lants K(- * salt K(L c (abt) oil for #anfrying P clo)es garlic1#ut through a - #ress K(- c !ater K(A t turmeric1Ground K(L t #a#rika K(L t cuminseed1Ground K * tomato #aste K * !hite (or cider )inegar) K(L c s!eet red #e##er1cored1 -seeded12 cho##ed for garnish

K8 *rim off both ends of egg#lants and cut them into slices about K(--inch thick8 #rinkle slices !ith salt and let stand for K(hour8 /rain off discolored li.uid and !i#e slices dry1 #ressing them gently8 -8 +n a large skillet1 heat oil8 Lightly bro!n egg#lant slices on both sides o)er moderate heat for about L minutes on each side8 Co)er the #an since this !ill steam-fry and reduce amount of oil needed8 0emo)e egg#lant to a large ser)ing #latter and kee# !arm !hile making the sauce8 @8 *& MA"5 *45 ATC5H +n same skillet1 stir-fry garlic for about KM seconds8 Add !ater1 turmeric1 #a#rika1 cuminseed1 and tomato #aste8 immer mi>ture o)er lo! heat for P minutes8 tir in the )inegar8 Pour sauce o)er #latter of egg#lant and garnish !ith the cho##ed red #e##ers8 er)e at room tem#erature8 er)e Q to A ser)ings !ith other dishes8

Mahchi ( tuffing :ucchini)


:TCC4+6+ UUUUUUUUUUUUUUUUUUUUUUU - lb small (abt Q) ,ucchini (@ to L-in l1ong) - * corn oil K clo)e garlic1cho##ed fine or #ut t1hrough a #ress K(A t alls#ice1Ground K(- t salt1or to taste *T$$+6G UUUUUUUUUUUUUUUUUUUUUUU K c ra! rice1!ell rinsed K(@ c !ater @ * corn oil K lg (- c) onion1cho##ed K lb beef1Ground K clo)e garlic1cho##ed fine or #ut t1hrough a #ress K t salt1or to taste K lemon3s %uice K(@ c (or homemade tomato)1Canned sauce ATC5 UUUUUUUUUUUUUUUUUUUUUUUUUU - c !ater K * tomato #aste K(- t salt1or to taste - * lemon %uice - * corn oil K8 *rim K(L-inch from each end of ,ucchini8 Cut each one cross!ise into hal)es8 coo# out #ul# !ith an a##le corer1 close to out skin of each ,ucchini #iece8 0eser)e K cu# of #ul#8 -8 +n a skillet1 heat - tables#oons of oil8 Add reser)ed #ul#1 K clo)e of garlic1 alls#ice1 and salt8 tir-fry o)er lo! heat until the #ul# has bro!ned and reduced to a mush1 about KM minutes8 et aside8 @8 +n a #an1 #lace rice and K(@ cu# of !ater8 immer o)er lo! heat for about minutes1 or %ust long enough for all li.uid to be absorb8 et aside8 L8 +n a skillet1 heat @ tables#oons of oil8 Add onion and stir-fry o)er lo! heat until light golden bro!n8 Cool slightly8 P8 +n a large bo!l1 mi> together onions1 ground beef1 cooked ,ucchini #ul#1 cooked rice1 remaining clo)e of garlic1 salt1 lemon %uice1 and tomato sauce8 tuff each ,ucchini half almost to to#8 *a# the bottom of ,ucchini no! and then so that stuffing is firmly settle in8 +n a skillet or #an1 snugly fit stuffed ,ucchini in one or t!o layers8 Q8 +n a bo!l1 mi> all sauce ingredients together8 tir !ell8 Pour o)er ,ucchini8 Bring to a boil8 Co)er #an and cook o)er lo! heat for K hour8 At end of LP minutes1 turn ,ucchini o)er carefully1 and cook unco)ered1 for KP minutes longer8 *he total cooking time is K hour8 Almost all li.uid !ill ha)e e)a#orated from sauce8

Marrakesh ;Pi,,a; ("hbo, Bishemar)


K #k acti)e dry yeast K(L c 1luke!arm !ater $+LL+6G UUUUUUUUUUUUUUUUUUUUUUUU K(L lb mutton (or beef suet -(about) - K cu#)1- tightly #acked @ * #arsley1Cho##ed K(- c finely onion1Cho##ed K(L t cumin (hea#ing ts#8)1Ground K red chile #e##er1/ried K t #a#rika (hea#ing ts#8) /&TG4 UUUUUUUUUUUUUUUUUUUUUUUUUU - c unbleached flour K t salt GA06+ 4 UUUUUUUUUUUUUUUUUUUUUUUU L t s!eet butter1melted #rinkle the yeast o)er K(L cu# luke!arm !ater8 tir to dissol)e and let stand in a !arm #lace for KM minutes1 or until the yeast has become bubbly and doubled in )olume8 Mean!hile1 make the filling8 Cho# or grind suetI #ound the #arsley1 onion and s#ices in a mortar or cho# finely to a #aste8 Mi> !ith the suet and set aside8 Mi> the flour !ith the salt and make a !ell in the center8 Pour in the bubbling yeast and enough luke!arm !ater to form a ball of dough8 (Add more !ater if the dough seems hard to handle8) "nead !ell until smooth and elastic1 about -M minutes8 e#arate the ball of dough into L e.ual #arts8 Lightly flour a board8 Begin #atting the first ball of dough do!n to a disc sha#e1 stretching and flattening it to make a rectangle a##ro>imately A > KL inches8 #read one-.uarter of the filling in the center8 $old the right and then the left side of the dough o)er the filling8 Press do!n on this 3#ackage3 and begin flattening and stretching it (!ith the filling inside) until it is the same si,e (A > KL inches) as before8 0e#eat the folding1 this time right side o)er center and left side under8 0e#eat !ith the remaining @ balls of dough8 et aside1 co)ered1 in a !arm #lace for LP minutes8 4eat the griddle8 Prick the 3#ackages3 !ith a fork si> or se)en times on both sides8 Place on the griddle - they !ill begin to fry in the fat released from their fillings8 $ry the 3#ackages3 KM minutes on each side1 until cris#8 /ot each #ackage !ith a teas#oonful of melted butter before ser)ing8

Maschi ( tuffed *omato 'ith Cho##ed Beef) - lbs8 beef1Cho##ed K t salt K(- t #e##er K t garlic #o!der --or - clo)es1Mashed L * fresh dill1Cho##ed --or K ts#8 dill1/ried - * salad oil K c rice1Cooked A lg )ery firmtomatoes - * butter - * oil K- o, tomato #aste1Canned K- o, !ater (K K(- cu#s) K(- t salt K t cinnamon K t garlic #o!der tomatoes green oli)es +n a N-inch skillet saut - +bs8 C4&PP5/ B55$1 K ts#8 AL*1 S ts#8 P5PP501 K ts#8 GA0L+C P&'/50 (or - clo)es mashed) and L *bs8 C4&PP5/ $05 4 /+LL (or K ts#8 dried dill) in - *bs8 ALA/ &+L until meat bro!ns8 Add K cu# C&&"5/ 0+C5 and blend8 Cut a slit in A large *&MA*&5 ()ery firm)1 half!ay across the center8 .uee,e at the sides to o#en the slit8 coo# out all the flesh from inside of tomatoes !ith a s#oon8 0efill tomato !ith beef mi>ture and close the tomato8 Melt - *bs8 BT**50 and - *bs8 &+L in a large skillet8 aut the tomatoes carefully in the fat1 rolling them gently until they become dark red on all sides8 0emo)e the tomatoes !ith the oil and #lace in a casserole or hea)y sauce#an8 Pre#are sauce as follo!s and #our o)er the tomatoesH Combine - Q-o,8 cans *&MA*& PA *5 thinned !ith - Q-o,8 Cans 'A*501 S ts#8 AL*1 K ts#8 C+66AM&6 and K ts#8 GA0L+C P&'/508 immer the tomatoes gently o)er lo! flame for KM to KP minutes until sauce is cooked8 0emo)e carefully to a KP-inch round #latter8 urround !ith ra! *&MA*&5 cut in thick slices8 *o# each slice !ith G0556 &L+V5 8 +f there is more Maschi filling left o)er after filling the tomatoes #lace it in a suitable #an and bake it alongside the tomatoes8

Masfouf /e *unis (*unisian Q K K A L L er)ings

!eet

nack)

lb semolina c !ater1hot * butter1melted * raisins * almonds1Blanched -hal)e(toast @ * #ine nuts K(- c sugar K(- lb seedless gra#es K8 Mi> the semolina and hot !ater in a bo!l8 Put it into the to# (kesskess) of a couscousier or a Chinese-style steamer and steam1 co)ered1 o)er hot !ater for KM minutes8 -8 0emo)e the semolina to a bo!l and stir in L tables#oons of the butter8 Mi> and toss to se#arate the grains8 0eturn the semolina to the steamer and steam1 co)ered1 for -M minutes8 *he semolina !ill e>#and and !ill be cooked through8 @8 oak the raisins in hot !ater for P minutes and drain8 0emo)e the semolina the second time1 stir in the balance of the butter1 L tables#oons1 and turn the semolina out on a ser)ing dish8 Add the raisins1 almonds1 #ine nuts and mi> and toss together8 et aside a fe! raisins and nuts to decorate the to# of the Masfouf8 #rinkle the Masfouf !ith the sugar and decorate !ith the raisins and nuts8 er)e at room tem#erature8 er)es Q or more8

Mayeena (Mat,oh And Potato Bake) K er)ings

MA*:&4 UUUUUUUUUUUUUUUUUUUUUUUUU A mat,ohs1broken into @- #cs - eggs1beaten - * corn oil K lb cooked chicken (or beef)1cut -into sm1all cubes - md (K c) onions1cho##ed K(L t alls#ice K(L t #e##er K t salt K(A t nutmeg1grated P&*A*&5 UUUUUUUUUUUUUUUUUUUUUUU @ lg (abt K lb) #otatoes1#eeled -2 .uart1ered - eggs1beaten K(L t salt K(A t #e##er K !edges lemon K8 Moisten mat,oh in !arm !ater for a fe! minutes to soften them and gently #ress out e>cess li.uid8 &il a K-K(- .uart1 heat#roof glass or metal baking dish8 /i# mat,oh #ieces into first - beaten eggs and lay them in baking dish in an orderly layer8 -8 +n a skillet1 heat oil8 Add meat1 onions1 alls#ice1 #e##er1 salt1 and nutmeg8 tir-fry o)er moderate heat for @ minutes8 the mi>ture o)er mat,oh in baking dish8 #read

@8 +n a #an1 boil #otatoes in !ater until soft but still firm8 +n a #rocessor1 #uree #otatoes and s#read #uree o)er meat layer8 Poke A holes about K-inch dee# in #uree8 L8 +n bo!l1 beat remaining - eggs !ith salt and #e##er8 Pour the mi>ture o)er #otato #uree8 Bake in #reheated1 @RP degree $8 o)er for K(- hour8

Meat Curry P er)ings

K(- c )egetable oil K(- c cho##ed onion1#lus - *B P L clo)es garlic1#eeled and -finely1Cho##ed K #iece ginger root (K;)1cut -in half - t cumin seed L !hole cardamom seeds K cinnamon stick L !hole clo)es K(- t red #e##er1Ground K t turmeric Q o, tomato #aste L #ieces chicken (L to Q) - md !hite #otatoes1#eeled and -.uartered K(- c fresh coriander K8 +n a large frying #an1 heat oil o)er medium heat for K minute8 Add onion1 garlic1 ginger root1 cumin1 cardamom1 cinnamon stick1 clo)es1 red #e##er1 and turmeric and stir8 -8 tir in tomato #aste and cook about KM minutes or until tomato #aste se#arates from oil8 tir to blend oil and tomato #aste8 @8 Add chicken1 reduce heat to lo!1 and co)er8 immer for @P minutes8

L8 Add #otatoes1 co)er1 and simmer KP minutes or until tender8 P8 Add coriander and simmer1 unco)ered1 KM minutes more8 er)es L to Q

Meat &n A A er)ings

tick

K t red #e##er1Ground K t garlic #o!der K(- t seasoned salt K K(- lb beef tenderloin (or round) -steak1cut into bite-si,ed K md onion -- and cut into K;1Peeled -#ieces K8 Combine red #e##er1 garlic #o!der1 and seasoned salt in a !ide1 shallo! bo!l8 Add beef and mi> !ith hands to coat !ith s#ices8 -8 Preheat broiler8 @8 *hread beef and onion #ieces onto K--inch ske!ers8 Broil L to P minutes #er side or until meat is tender8 Makes A ske!ers

Mediterranean Chicken *agine Q er)ings

K * oli)e oil K lg onion(s)1finely cho##ed @ garlic clo)e(s) (K1Minced -tbs) - * ginger1minced K K(- t turmeric K K(- t cumin seeds1Ground K K(- t coriander seeds1Ground K cinnamon stick Q c chicken stock - * lemon %uice K(- lb turni#s1#eeled cut into @(L - dice K(- lb carrots1#eeled cut into @(L - dice K(- lb celery (or fennel)1#eeled -cut - into @1(L dice K * lemon %uice - * lime chutney K(- c raisins K salt and #e##er - lb chicken breasts skinned and -boned c1ut into - #ieces K c chick-#eas1Cooked K(@ c cilantro or1Cho##ed -flat-leaf #arsl1ey 4eat the oil in a large casserole dish8 Add the onion1 garlic1 ginger1 turmeric1 cumin1 coriander1 and cinnamon stick8 Co)er o)er medium heat for @-L minutes1 or until the onion is soft but not bro!n8 Add Q cu#s of stock and the lemon %uice1 root )egetables1 lime chutney1 raisins1 salt and #e##er1 and chicken #ieces8 immer for -M minutes1 or until the root )egetables are almost tender8 Add stock as necessary to kee# the ste! from drying out8 7ust before ser)ing1 remo)e the cinnamon stick and stir in the chick-#eas8 immer for --@ minutes1 or until cooked8 Correct the seasoning1 adding salt1 #e##er1 and lemon %uice to taste8 Garnish !ith cilantro or #arsley and ser)e at once8

Melokhia (5gy#tian 4erb Q er)ings

ou#)

K-P g melokhia lea)es -UorU-1/ried K "g fresh melokhia lea)es9 K K(- l strong stock K salt K black #e##er -P g oli)e oil @ garlic clo)es1crushed K * coriander1Ground K(- t cayenne #e##er Crush the dried Melokhia lea)es8 Put them in a bo!l and moisten !ith a little hot !ater8 et aside until they s!ell and double in bulk8 +f the lea)es are not brittle enough to crumble1 dry them out in a !arm o)en for a fe! minutes8 +f fresh lea)es are being used1 !ash them thoroughly and cut off the stalks8 #read the lea)es out on a clean cloth to dry8 Cho# them finely8 Put the stock in a large sauce#an (you can use any stock1 e>ce#t #ork)8 eason !ith salt and #e##er and bring to the boil8 Add the cho##ed or crumbled lea)es and simmer for KM minutes if the lea)es are fresh and for @M minutes if dry8 Mean!hile1 #re#are the ;*aklia; or garlic sauce8 Melt the butter in a small frying-#an8 Add the garlic and fry1 stirring1 until it is golden bro!n8 Add the coriander and cayenne and cook1 stirring1 for minutes8 Add the garlic mi>ture to the sou#1 co)er the #an1 and simmer for @ minutes1 stirring occasionally8 Ad%ust the seasoning and ser)e8

Mergue, L

ausage

er)ings

K K(- lb lamb1Ground K t #a#rika K(- t hot red #e##er flakes1/ried -1Crushed K * oli)e oil K salt1*o *aste K(L t black #e##er1Ground K t cumin1Ground - t garlic1$inely Minced K * corn oil K8 Put the lamb in a mi>ing bo!l and add the ingredients u# to and including the minced garlic8 Blend the mi>ture thoroughly by hand8 *o test the sausage for seasoning1 sha#e a small #ortion into a #atty8 Cook the #atty in a lightly-oiled skillet and season to taste8 -8 ha#e the mi>ture into eight e.ual balls1 then flatten each into a #atty8 @8 4eat the oil in a hea)y skillet and add the #atties8 ?ou may do this in t!o batches1 de#ending on the skillet si,e8 Cook the #atties for A minutes1 turning !hen necessary8 /rain on #a#er to!els8

Meshoui P er)ings

- "g leg of lamb K md onion K celery rib K * #a#rika K * #e##er1black K l 1!ater K carrot - tomato K bn #arsley K * salt - * garlic1cho##ed LAMB ATC5 UUUUUUUUUUUUUUUUUUUUU K #an dri##ings - * tomato #aste K l 1!ater A##ro>8 Cook *imeH -HMM Preheat o)en to KRP C8 All )egetables should be coarsely cho##ed8 0ub #a#rika1 salt1 #e##er1 and garlic all o)er lamb8 et aside8 +n a roasting #an1 nestle lamb in the center of the )egetables and cook1 unco)ered for a##ro>8 -M minutes (for - kg leg) or until to# of lamb is bro!n8 Add !ater1 co)er1 and cook K-K(- hours for medium done roast8 Moroccan Lamb auceH train )egetables from roasting #an8 Put dri##ings in a hea)y #an8 Add tomato #aste and !ater8 immer for about KP minutes1 skimming grease from to# of sauce se)eral times8

Me,galdi &f &nions L er)ings

- lb s#anish onions1sliced -(@ c oli)e oil K(L t #o!dered saffron K t ginger K t black #e##ercorns1crushed L * cinnamon - * sugar - celery stalks Arrange onions in layers in a large shallo! bo!l8 Combine oil1 saffron1 ginger1 #e##er1 half cinnamon 2 sugar8 Pour o)er onions1 add %ust enough !ater to co)er8 Mi> !ell 2 let marinate for - hours8 Place celery stalks cross!ays in the bottom of a tagine or casserole8 *his #rotects the onions from scorching8 Arrange onions in o)erla##ing layers 2 #our o)er marinade8 #rinkle !ith remaining cinnamon 2 sugar8 Co)er tagine 2 cook at @-P$ for @M to LM minutes 2 then unco)er 2 bro!n under a broiler %ust before ser)ing8 *he onions should be lsightly carameli,ed 2 )ery tender8

Milookhiyya (5gy#tian Green 4erb Q K K K K er)ings

ou#)

.t chicken stock1fresh or can c milookhiyya91/ried * tomato #aste t salt black #e##er1freshly ground - t garlic1finely cho##ed - t coriander1Ground - * butter 9 (s#inach-like 5gy#tian herb)1 #icked clean and finely crumbled +n a hea)y @ to L .uart sauce#an1 bring stock to a boil o)er highheat8 tir in the milookhiyya1 tomato #aste1 salt and a fe! grindings of the #e##er and reduce the heat to lo!8 tirring occasionally1 simmer for about -M minutes1 or until the milookhiyya has dissol)ed and the sou# is thick and smooth8 'ith a mortar and #estle or the back of a s#oon1 mash the garlic and coriander to a smooth #aste8 +n a small skillet1 melt the butter o)er moderate heat8 'hen the foam has almost subsided1 add the garlic and coriander and1 stirring constantly1 cook for a minute or t!o until the garlic is lightly bro!ned8 Add the entire contents of the skillet to the sou# and1 stirring constantly1 simmer for - or @ minutes more8 *aste for seasoning and ser)e at once from a heated tureen8

Monro)ian Coconut Pie (Liberia) @(L c butter1softened K(- c sugar - eggs1beaten - c fresh coconut1grated --&0 moistened #ackaged -coconut K c milk K t )anilla K(L t baking soda Pastry for K (N-inch) ---crust #ie Preheat the o)en to @PM degrees8 0oll out half of the dough and line a N-inch #ie #an8 'ra# the remaining dough !ith #lastic and set it aside8 Bake the #ie shell for P minutes8 +n a medium si,ed bo!l1 cream together the butter and sugar8 Add the eggs and beat to combine8 Add the coconut1 milk1 )anilla1 and baking soda and beat until thoroughly combined8 Pour the filling into the #artially baked #ie shell8 0oll out the remaining dough and cut it into K-inch !ide stri#s8 Lay the stri#s in a lattice #attern on the #ie and flute the edges8 Bake for LM minutes1 or until golden-bro!n8 0emo)e from the o)en and allo! to cool on a !ire rack8

Morocan /ate Cake KM er)ings

K(- c butter K(L c sugar (or u# to double amt8) L eggs K t baking #o!der K c unbleached !hite flour K t cinnamon K t nutmeg K(- t clo)es1Ground K(- c milk K(- t #ure )anilla e>tract K c #itted1cho##ed dates K(- c !alnuts1Cho##ed K fresh !hi##ed cream Preheat the o)en to @-P $8 Cream together the butter and sugar8 Beat in the eggs8 Combine the baking #o!der1 flour1 cinnamon1 nutmeg1 and clo)es8 Add the dry ingredients to the egg mi>ture1 beating !ell8 Mi> in the milk and )anilla8 Beat !ell8 Add the cho##ed dates and !alnuts and stir again to distribute them e)enly8 Butter and flour a N-inch cake #an8 Pour the batter into the #an8 Bake for about @M minutes1 until a knife inserted into the center comes out clean8 er)e !ith fresh !hi##ed cream8

Moroccan Almond 0olls LA er)ings

- K(L c unbleached all-#ur#ose flour - (sifte1d) K c butter K(- t salt ice !ater $+LL+6G UUUUUUUUUUUUUUUUUUUUUUUU A o, almond #aste K lg egg - * sugar K(@ c almonds1Ground Place the flour1 butter and salt in a mi>ing bo!l8 Cut in the butter !ith a #astry blender until the mi>ture is crumbly8 Add the ice !ater and blend !ell !ith a for1 until moistened8 ha#e into a ball and di)ide it into @ sections1 !ra#1 and refrigerate for at least K hour1 (no more than - hours)8 Mean!hile1 #re#are the filling by mi>ing all of the ingredients together8 0emo)e the dough from the refrigerator1 and roll out K section into a K- B K--inch s.uare8 Cut into @-inch s.uares8 Place a small #iece of filling at one corner of each small s.uare and roll u#1 diagonally8 0e#eat !ith the remaining t!o sections of dough8 Place the rolled s.uares on ungreased cookie sheets and bake in a #reheated LMM /egree $8 o)en for KM to K- minutes8

Moroccan Anise Bread er)ings

K * acti)e dry yeast K K(@ c !ater1'arm K t sugar (or honey) K * )egetable oil - K(- t anise seeds - t table salt or L t kosherEingF salt L c unbleached all-#ur#ose flour K egg !hite !ith1Beaten K t !ater @ * sesame seeds K8 /issol)e the yeast in K(L cu# of the !ater8 Add the sugar or honey and let stand until foamy1 P to KM minutes8 -8 Add the remaining !ater1 oil1 anise1 salt1 and - cu#s of the flour8 Gradually stir in the remaining flour until the mi>ture holds together8 @8 &n a lightly floured surface1 knead the dough until smooth and elastic1 about KM minutes8 Place in a greased bo!l1 turning to coat8 Co)er loosely !ith a to!el or #lastic !ra# and let rise at room tem#erature until double in bulk1 about K-K(- hours1 or L8 Punch do!n the dough and di)ide in half8 ha#e each #iece into a ball1 co)er1 and let rest for about KM minutes8 P8 #rinkle a large baking sheet !ith cornmeal or fine semolina or grease the baking sheet8 $latten each dough ball into a Q-inch round8 ome cooks flute the outer edge1 others lea)e it #lain8 Place the rounds on the #re#ared baking sheet1 co)er1 and let Q8 Preheat the o)en to @RP degrees8 R8 Prick the dough around the sides !ith the tines of a fork or a tooth#ick8 Brush the to#s of the loa)es !ith the egg !hite and lightly s#rinkle !ith the sesame seeds8 A8 Bake until golden bro!n and hollo!-sounding !hen ta##ed1 about @M minutes8 *ransfer to a !ire rack to cool8

Moroccan Beef "efta &n

ke!ers 'ith Cho##ed Vegetable

al

K K(- lb beef1Ground K(- c onion1Grated - clo)es garlic -- finely minced - * finely fresh1Cho##ed #arsley - * finely fresh1Cho##ed coriander @ t finely fresh mint or1Cho##ed - t finely fresh1Cho##ed mar%oram K(- t cumin1Ground K(- t #a#rika K(L t cayenne K )egetable salad11Cho##ed K seedless cucumber --1Peeled K lg tomato -- seeded and finely K green bell #e##er -- seeded K and finely K hot italian-style #e##er -K seeded and finely - clo)es garlic -- finely K minced @ * finely fresh mint1Cho##ed - * red !ine )inegar - * oli)e oil -- (u# to @) K mint1/ried K t mar%oram1/ried +n a large bo!l combine the beef1 onion1 garlic1 #arsley1 coriander1 mint1 mar%oram1 salt1 #e##er1 cumin1 #a#rika and cayenne8 Co)er and let sit for one hour8 oak K- !ooden ske!ers in !ater for one hour8 +n a se#arate bo!l combine cucumber1 tomato1 bell #e##er1 hot #e##er1 garlic1 mint1 red !ine )inegar1 oli)e oil1 salt and #e##er tossing to combine8 Co)er and let marinate at room tem#erature until ready to ser)e8 Preheat grill or broiler8 /i# hands into a bo!l of !ater8 ha#e and #ack about a K(@ cu# of the meat mi>ture into - sausage-sha#es on a soaked !ooden ske!er8 0e#eat #rocedure for remaining meat and ske!ers8 Grill the keftas on both sides until cooked through1 about @ to L minutes #er side8 er)e hot !ith cho##ed salad8

Moroccan Beef A er)ings

te!

- lb chuck roast (bite-si,e) K(L t cumin @ * flour K(L t ginger - t salt K(A t cayenne #e##er - * )egetable oil K c celery1Cho##ed -M o, #inea##le chunks K(- c onion1Cho##ed - c %uice(!ater - clo)es garlic1Minced K(- t #a#rika K c carrots1 liced K(L t coriander @ sm tomatoes1!edged K(L t turmeric #arsley flakes /redge beef in flour and salt and bro!n in oil8 Pour off dri##ings8 Add s#ices1 celery1 onion and garlic8 tir in %uice and !ater8 Cook slo!ly K hour8 Add carrots and cook @M minutes more8 Add #inea##le and tomatoes and heat through8 Garning !ith #arsley8 Makes A ser)ings8

Moroccan Bread - * baking yeast K t honey K(- c !ater1'arm A K(- c !hole !heat flour - * anise seed - t sesame seeds K t salt K c milk1'arm - c !ater (a##ro>imately)1'arm K corn meal Combine first @ ingredients in a small bo!l and allo! to sit - to @ minutes till yeast dissol)es8 tir and set aside on counter in a !arm #lace and allo! to rise till mi>ture is bubbly and doubles in )olume8 +n the meantime1 mi> the ne>t L ingredients together in a mi>ing bo!l and heat milk to luke!arm8 Make a cater in the middle of the flour and #our in the risen1 bubbly yeast mi>ture and the !arm milk and mi> in8 Add the !arm !ater a little at a time to form a stiff dough (you may need a little more or less than - cu#s of !ater de#ending on )ariety of !hole !heat flour used1 humidity1 etc8) *urn dough onto a lightly floured surface and knead for KM to KP minutes8 *he dough should be so stiff that it needs to be kneaded !ith fists8 /i)ide dough into .uarters and roll each #iece into a ball8 Allo! to sit on floured surface about P minutes8 +n the meantime1 s#rinkle - cookie sheets !ith corn meal8 $orm each ball of dough into a large cone sha#e8 Place - cones on each cookie sheet and flatten each into round loa)es that are slightly raised in the centers1 about Q; in diameter8 Co)er loa)es !ith #lastic !ra# and allo! to rise about - hours in a !arm #lace8 Preheat o)en to LMM $ degrees8 7ust before baking1 gently #rick bread around the sides in L #laces and bake at LMM $ degrees for K- minutes8 *urn heat do!n to @MM $ degrees and bake another @M to LM minutes till bread sounds hollo! !hen ta##ed on the bottom8 0emo)e from o)en and allo! to cool8

Moroccan Brisket 'ith &li)es KM er)ings

Q lb brisket of beef K lamb can be substituted - cl garlic1#eeled and hal)ed K(L c oli)e oil K(L t tumeric K or K saffron1a fe! strands K t ginger1fresh grated - lg s#anish onions1diced L * celery1cho##ed1 !ith K lea)es K sm carrot1#eeled1 sliced in K #a#er thin rounds K lb green oli)es - lg tomatoes1#eeled and diced K or KQ o, ste!ed tomatoes1canned K lemon1for %uice #rinkle meat !ith salt and #e##erI rub !ith garlic8 +n a hea)y roasting #an1 sear meat on all sides in a bit of oli)e oil8 0emo)e and set aside8 +n same #ot1 add remaining oli)e oil1 tumeric (or saffron)1 ginger1 and onions8 aute until onions are lim#8 Add celery and carrots8 aute a bit more8 Add tomatoes and mi>8 0emo)e K(@ of the mi>ture and #laced seared meat on the remainder8 Co)er !ith the rest of the mi>ture8 Co)er1 and bake in #re-heated o)er at @PM degrees $ untill meat is tender about @ hours)8 0emo)e1 and refrigerate8 +n the meantime1 #it the oli)es8 Place oli)es in a #ot8 Co)er !ith !ater and bring to a boil8 /rain1 and re#eat the #rocess8 (to remo)e saltiness of the oli)es)8 0emo)e brisket from refrigetator8 0emo)e any fat that may ha)e collected8 lice the meat agains the grain8 0eturn meat to a hea)y #ot !ith the mi>ture8 #rinkle the oli)es o)er the meat8 0eheat at @PM deg $ for K(- hour1 and ser)e8

Moroccan Charosets PM -c K(- c K(- c K(- c -* er)ings dates1#itted raisins1golden raisins1dark !alnuts red !ine1s!eet1#asso)er

K8 Process dates1 rinsins and !alnuts in food #rocessor until mi>ture is finely cho##ed and begins to mass8 Add enough !ine to make sticky dough8 -8 Line baking sheet !ith !a>ed #a#er8 /ro# mi>ture by slightly rounded measuring teas#oonfuls onto #an8 0oll !ith moistened #alms into ha,elnut-si,e balls8 0efrigerate for at least @ hours or until firm8

Moroccan Chick Pea L er)ings

ou#

- * safflo!er oil - carrots1grated - clo)es garlic1minced K med onion1cho# fine (K(- c) KP o, can chick #eas1rinse1draine @ c )egetable stock K(@ c tahini - * lemon %uice K * fresh #arsley1Cho##ed @(L t cumin1Ground K(- t black #e##er K(- t thyme lea)es K(L t #o!dered tumeric K(A t cayenne #e##er GA06+ 4H toasted sesame seeds1 minced scallions1 finely cho##ed tomatoes1 or 4erbed Garlic Croutons1 o#tional +n L-P .t sauce#an1 heat oil8 Add carrots1 garlic1 and onionI cook until tender8 et aside8 Mena!hile1 in food #rocessor1 #uree chick #eas1 K cu# of )egetable stock1 tahini1 and lemon %uice8 tir #ureed mi>ture into sauce#an8 Add remaining ingredients including )egetable stock8 Co)er and cook for P minutes to heat through8 *o# !ith garnish if desired8 VA0+A*+&6 H - substitute oli)e oil for safflo!er oil - add K med s!eet red #e##er1 finely cho##edI saute !ith other )eggies8

Moroccan Chicken Q er)ings

@ lb chicken1cut into ser)ing -#ieces o L s#lit chicken breasts A dried figs1sni##ed K A-o, can tomato sauce K(- c onion1cho##ed - cl garlic1minced K(L c !hite !ine (or a##le %uice) - bay lea)es K(- t alls#ice1Ground K t thyme lea)es1/ried K(- c green #e#er1cho##ed -o#tional - * sesame seeds1toasted or - * almonds1sli)ered kin chicken8 Place in a #ot or hearty skillet8 Add remaining ingredients1 e>ce#t sesame seeds or almonds8 Co)er and cook in a slo! cooker about Q hours or cook in o)en on lo! heat about - hours8 $or faster cooking1 bring to a boil on to# of range1 reduce heat to lo!1 and cook for -M-@P minutes de#ending on thickness of chicken #ieces8 #rinkle sesame seeds or almonds on to# before ser)ing8 *his makes si> @-o, ser)ings8

Moroccan Chicken Casserole K er)ings

@ clo)es garlic - * oil - t cumin1Ground - t ginger1Ground K t salt K t tumeric1Ground K t #a#rika K t cinnamon K black #e##er1$reshly Ground A chicken legs - t lemon rind1grated K(- c oli)es K c dates1cho##ed Crush1 #eel 2 finely cho# garlic8 Mi> together garlic1 oil1 cumin1 ginger1 salt1 tumeric1 #a#rika1 cinnamon 2 #e##er in a bo!l8 Brush each chicken leg !ith this mi>ture to coat chicken surfaces !ell8 Place side by side in a large1 flat o)en-#roof dish8 Co)er 2 lea)e in a cool #lace for K hour8 Bake at KAMC (@PM$) for @P minutes8 Tnco)er8 catter o)er lemon rind1 oli)es 2 dates8 Co)er again 2 cook a further KM minutes8 er)es L-Q8

Moroccan Chicken L er)ings

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K K(- t cumin1Ground K(- t salt K(L t #e##er @(L lb boneless skinless chicken K breast hal)es K cut into K(--inch stri#s K K(- c !ater --1/i)ided L K(- o, bite-si,e #runes1Pitted K )egetable cooking s#ray K * oli)e oil K K(- t ginger1Ground K t turmeric1Ground K(- t cinnamon1Ground K K(- c coarsely onion1Cho##ed K(- c lo!-salt chicken broth L c hot couscous1Cooked @ * almonds -- toasted1 liced Place first @ ingredients in a large ,i#-to# hea)y-duty #lastic bag8 Add chickenI seal bag1 and shake to coat8 Chill K hour8 Combine K cu# !ater and the #runes in a medium sauce#anI bring to a boil8 0emo)e from heatI co)er and let stand K hour8 /rain #runes1 reser)ing K(L cu# cooking li.uid8 Coat a nonstick skillet !ith cooking s#rayI add oil8 Place o)er medium heat until hot8 Add ginger1 turmeric1 and cinnamonI cook K minute1 stirring constantly8 Add onion1 and saute A minutes8 Add chicken1 remaining K(- cu# !ater1 #runes1 reser)ed K(L cu# cooking li.uid1 and chicken brothI bring to a boil8 0educe heat1 and simmer1 unco)ered1 KM minutes or until chicken is done8 L ser)ings (ser)ing si,eH K cu# chicken mi>ture and K cu# couscous)8

Moroccan Chicken 'ith Couscous L er)ings

L chicken legs 2 thighs K salt 2 #e##er1to taste K * oli)e oil K lg onion K lb carrots in K(-1 lices - t #a#rika K t ginger1Ground K(L t tumeric K(A t cinnamon K lemon1cut in A !edges1 seed K c chicken broth - c chicken broth K(- c currants1/ried K t salt1to taste (o#t) K(A t alls#ice K c .uick-cooking couscous ChickenH K8 kin and dis%oint the chicken1 season !ith the salt (if desired) and the #e##er8 4eat the oil in a large skillet1 #referably one !ith a nonstick surface1 and bro!n the chicken on both sides o)er medium-high heat8 0emo)e chicken to a #latter8 -8 0educe heat to medium-lo!1 add onions to skillet and sauce for about @ minutes8 @8 Add the carrots and saute for - minutes8 L8 Add the #a#rika1 ginger1 tumeric and cinnamon and cook the mi>ture for K minutes1 stirring it8 P8 0eturn chicken and their %uices to skillet1 add lemon !edges and broth8 Bring the li.uid to a boil1 reduce the heat1 co)er1 and simmer1 turning chicken occasionally1 for @M minutes or until it is cooked through8 CouscousH Q8 +n a medium-si,e sauce#an1 combine the broth1 currants1 salt (if desired)1 and all s#ice1 and bring to a boil8 R8 tir in the couscous1 boil for - minutes1 remo)e #an from heat1 co)er and let stand for P minutes or until the li.uid is absorbed8 A8 er)e the chicken and carrots o)er the couscous1 surrounded by the lemon !edges8

Moroccan Chicken 'ith &li)es Q er)ings

K(L c cilantro K * #a#rika - t cumin K(- t salt K(- t turmeric K(- t ginger - clo)es garlic @ K(- lb chicken1cut u# K(@ c flour K(- c !ater K(L c lemon %uice K t chicken bouillon K(- c kalamata (or greek oli)es) K lemon1sliced Mi> cilantro1 #a#rika1 cumin1 salt1 turmeric1 ginger and garlic8 0ub mi>ture on all sides of chicken8 Coat !ith flour8 Place chicken in ungreased K@>N>- inch baking dish8 Mi> !ater1 lemon %uice and bouillon8 Pour o)er chicken8 Add oli)es and lemon slices8 Cook unco)ered at @PM degrees s#ooning %uices o)er chicken occasionally1 until thickest #ieces of chicken are done1 about K hour8 er)e !ith couscous or rice if desired8

Moroccan Chicken 'ith Preser)ed Lemons L er)ings

- * oli)e oil @ lb chicken thighs1skinned(rinse K large onion1Cho##ed - t #a#rika K t ginger1Ground K(- t turmeric1Ground K(- t #e##er K(- c calamata oli)es (o#t) KM moroccan lemon .uarters K(L c finely cilantro(o#t)1Cho##ed 6&*5H $or less sodium1 use ri#e oli)es instead of calamatas8 UUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU UUUUUUUUUUUUUUUUUUUUUUUUUUU UUU Pour oil into a KM-K-; frying #an o)er medium-high heat8 Add chicken and turn #ieces often to bro!n on all sides1 about KP minutes8 Lift out chickenI set aside8 0emo)e all but K tables#oon oil from #an8 Add onionI stir often o)er medium-high heat until tinged !ith bro!n1 about P minutes8 tir in #a#rika1 ginger1 turmeric1 and #e##er8 Add K cu# !ater1 chicken1 oli)es1 Q #reser)ed lemon .uarters1 and K tables#oon #reser)ed lemon li.uid8 Co)er #an and simmer1 turning once1 until meat is no longer #ink at bone (cut to test) -M--P minutes8 kim and discard fatI transfer chicken and sauce to a !ide bo!l8 Garnish chicken !ith remaining lemon !edges and cilantro8

Moroccan Cholent /afina - Moroccan A er)ings

abbath

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A o, (about K-K(L cu#s)1/ried K chick#eas @ * )egetable oil - md yello! onions1cho##ed K (about K cu#) L !hole clo)es garlic K lb beef (or )eal marro! bones) @ lb beef brisket1short ribs1 or K chuck roast1cut in L #ieces K- to KQ medium #otatoes (L to P #ounds)1#eeled1 9or9 K(- c bulgur P to Q dates 9or91Pitted @ * honey K * #a#rika K t cumin1Ground K(- t cinnamon1Ground K(L t turmeric 9or91Ground Q saffron threads1crumbled - t salt K black #e##er1Ground K reci#e kouclas (dum#ling1K o#tions belo!) Q to A large eggs1in shell oak the chick#eas in !ater o)ernight8 /rain8 4eat the oil in a Q- to A-.uart #ot o)er medium eat8 Add the onions and saute3 until soft and translucent1 P to KM minutes8 Add1 !ithout mi>ing1 the chick#eas1 garlic1 bones1 meat1 #otatoes or bulgur1 dates or honey1 #a#rika1 cumin1 cinnamon1 turmeric or saffron1 salt1 and #e##er8 Place the DkouclasD in the center of the DdafinaD and arrange the eggs around it8 Add enough !ater to co)er8 Bring to a boil1 co)er1 reduce the heat to medium-lo!1 and simmer1 occasionally skimming the foam1 for K hour8 *ightly co)er the #ot1 #lace on a DblechD (a thin sheet of metal #laced o)er the sto)e to#) o)er lo! heat or in a --P-degree o)en1 and cook o)ernight8 &r transfer to a slo! crock-ty#e cooker set on lo! to cook o)ernight8

Moroccan Couscous L er)ings

K c orange (or other %uice) K c couscous1+nstant K(L c #itted dates1finely cho##ed K(L c raisins K(L c almonds1 li)ered K t cinnamon Bring %uice and K(- cu# !ater to a boil in a small #ot8 0emo)e from heat8 tir in couscous and allo! to sit co)ered for P minutes8 Mean!hile1 in a se#arate #an1 saute dates1 raisins1 almonds and cinnamon in K(- cu# !ater for - minutes8 Add cooked couscous8 Mi> !ell and ser)e !arm8

Moroccan Cucumber L er)ings

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cucumbers1#eeled1 seeded 2 -- grate1d K * sugar K t )inegar K * oli)e oil K(L t salt K(A t ,a3atar9 K cured black oli)es /rain off e>cess li.uid from the cucumbers 2 combine !ith the sugar1 )inegar1 oil 2 salt8 Crush the ,a3atar bet!een your fingerti#s 2 s#rinkle o)er the cucumbers8 Mi> !ell !ith t!o forks1 then chill8 /ecorate !ith oli)es before ser)ing8 9An herb found only in the Mediteranean1 similar to mar%oram !hich may be sustituted for it8 &r use thyme or oregano or a mi>ture of all three8

Moroccan /ate Cake K(- c butter K(L c sugar (u# to K(- cu#) L eggs K t baking #o!der K c unbleached !hite flour K t cinnamon K t nutmeg K(- t clo)es1Ground K(- c milk K(- t #ure )anilla e>tract K c #itted dates1Cho##ed K fresh !hi##ed cream Preheat the o)en to @-P $8 Cream together the butter and sugar8 Beat in the eggs8 Combine the baking #o!der1 flour1 cinnamon1 nutmeg1 and clo)es8 Add the dry ingredients to the egg mi>ture1 beating !ell8 Mi> in the milk and )anilla8 Beat !ell8 Add the cho##ed dates and !alnuts and stir again to distribute them e)enly8 Butter and flour a N-inch cake #an8 Pour the batter into the #an8 Bake for about @M minutes1 until a knife inserted into the center comes out clean8 er)e !ith fresh !hi##ed cream8

Moroccan 5gg#lant L er)ings

alad

- egg#lants1- lb total K salt K oli)e oil1for frying @ garlic clo)es1cho##ed K K(- t s!eet red #e##er K(L t hot red #e##er K t cumin /05 +6G UUUUUUUUUUUUUUUUUUUUUUU - * oli)e oil - * lemon %uice K black #e##er GA06+ 4 UUUUUUUUUUUUUUUUUUUUUUUU K italian #arsley1cho##ed K half lemon1 lices K black oli)es1o#tional 0emo)e )ertical stri#s of skin from the egg#lant using a )egetable #eeler8 Cut into lsices K; thick8 alt 2 lea)e to drain for @M minutes8 0inse !ell 2 #at dry8 4eat oil in a skillet 2 fry the slices on both sides until they are golden bro!n8 /rain of e>cess oil8 Cho# fried slices 2 mi> !ith the garlic clo)es 2 s#ices8 0eturn to skillet 2 continue to fry until e>cess li.uids ha)e e)a#orated8 *ransfer to a salad bo!l8 #rinkle !ith dressing ingredients 2 all!o to cool8 'hen ready to ser)e1 toss the salad8 Correct the seasoning 2 garnish8

Moroccan $ish K er)ings

P garlic clo)es1cho##ed @M ml cumin @M ml oli)e oil KP ml #e##er flakes1/ried @M ml cilantro1cho##ed K %uice of K(- lemon K(- "g filets of red sna##er K8 Preheat o)en to KRP C 8 -8 Mi> garlic1 cumin1 oli)e oil1 #e##er flakes1 cilantro1 and lemon %uice @8 Put the filets in a shallo! baking dish and s#read this #aste o)er them L8 Bake at KRP C for P to KM minutes

Moroccan $i)e-Grain Pilaf K er)ings

K * oli)e oil K lg onion1cho##ed K * finely-cho##ed ginger root K clo)e garlic1minced - t curry #o!der K t cumin1Ground K(- t cinnamon K(- t turmeric1Ground L K(- c )egetable stock (or chicken) K stock K(- c long grain bro!n rice K(- c !heat berries K(- c #earl barley K(- c .uinoa K(- c millet K t salt - carrots1cut in K(--inch K cubes KN o, can garban,os1drained and K rinsed K bn s#inach (or s!iss chard) K thinly1 liced K(L c almonds (or #inenuts) - li)ered K (o#tional)1*oasted 4eat oil in a large sauce#an o)er medium heat8 tir in the onion1 ginger and garlicI cook1 stirring1 about L minutes or until softened8 Add curry #o!der1 cumin1 cinnamon and turmericI cook one minute8 tir in the stock1 rice1 !heat berries1 barley and salt8 Bring to a boil1 reduce heat and simmer1 co)ered1 for @M minutes8 Place .uinoa in sie)eI rinse !ell under running !ater8 Add to sauce#an !ith millet and carrots8 Co)erI simmer about -M minutes or until li.uid is almost absorbed8 Place garban,os and s#inach (or !iss chard) on to# of grains in sauce#an1 !ithout stirring8 0e#lace co)erI cook about P minutes longer or until s#inach is %ust !ilted and li.uid is absorbed8 *oss !ith a forkI transfer to a large bo!l or #latter8 #rinkle !ith nuts8

Moroccan $ruit /essert K er)ings

KMM gm dried #runes KMM gm dried a#ricots PM gm raisins KMM ml rum (or )ino santo1similar K to s!eet sherry) PMM ml milk (or cream) K-M gm caster sugar KMM gm flour @ eggs -M g butter1Tnsalted PM g !hite almonds (or cashe!s) oak the #runes and the a#ricots in lots of !ater o)ernight1 they !ill s!ell u# so make sure the container is large and that they are !ell co)ered8 *he follo!ing day soak the raisins in the rum8 Grease an o)en#roof dish using unsalted butter8 Pre-heat the o)en to KAMC8 4eat the milk (but do not let it boil) and drain the a#ricots and #runes8 Mi> the flour and the sugar and beat in the eggs to a smooth batter (+ suggest a !ooden s#oon or !hisk)8 Pour in the hot milk slo!ly beating all the time1 mi> thoroughly8 Add the rum from the raisins8 /istribute the fruit e)enly in the dish and #our the egg mi>ture o)er it8 #rinkle crumbs of butter o)er the surface8 Bake in the #re-heated o)en for LP - PP minutes8 *he to# should be golden bro!n !ith an occasional #iece of fruit sticking out1 a !ell #laced ske!er should come out clean8 #rinkle the nuts o)er the to# and #lace under the grill for a cou#le of minutes and then ser)e8

Moroccan Garban,o Beans 'ith 0aisins L er)ings

K onion1sliced K onion1cho##ed K clo)e garlic - * #eanut oil K c butternut s.uash1/iced K c chicken broth K(- c raisins K t turmeric1Ground K t cinnamon1Ground K(- t ginger1Ground KP o, garban,o beans (chick-#eas) - c hot rice1Cooked Cook onions and garlic in oil in @ .uart sauce#an1 stirring fre.uently until tender1 about R minutes8 Add remaining ingredients e>ce#t garban,o beans and rice8 4eat to boiling8 0educe heat8 Co)er and cook until s.uash is tender1 about A minutes8 (6oteH acorn s.uash may also be used)8 tir in garban,o beans8 er)e o)er rice8

Moroccan 4aroseth A er)ings

K lb #itted dates --1Cho##ed K K(- c s!eet red #asso)er !ine K t cinnamon1Ground K(- t clo)es1Ground K c !alnuts -- coarsely1Cho##ed Put the dates in a #an !ith the !ine and seasonings and simmer until the mi>ture resembles a soft #aste1 about @M to LM minutes1 stirring occasionally8 Cool8 Add the !alnuts and ser)e8

Moroccan 4arost Balls 'ith /ates1 0aisins And 6uts K er)ings

- c dates1Pitted K(- c golden raisins K(- c dark raisins K(- c !alnuts K * s!eet red #asso)er !ine -K (u# to -) Process the dates1 raisins1 and !alnuts in a food #rocessor until the mi>ture is finely cho##ed and begins to stick together8 Add enough !ine to make a sticky mass8 Line a baking sheet !ith !a>ed #a#er8 /ro# slightly rounded measuring teas#oonfuls of the mi>ture onto a lined sheet8 0oll each mound !ith moistened #alms into ha,elnut-si,e balls8 0efrigerate for at least @ hours or until firm8

Moroccan Lamb K er)ings

ausage

@ lb lamb1Ground K t salt K K(- t curry #o!der K K(- t black #e##er1Coarsely Ground K(- t cinnamon K(- t thyme1/ried K(- t currants K(- c #omegranate %uice K t garlic1Minced mi> together all ingredients1 stuff into casings1 and t!ist into Pinch lengths8

Moroccan Lamb 'ith Couscous A er)ings

K lb lean lamb1Ground K(- c soft breadcrumbs K(- c finely onion1Cho##ed K(- c fresh #arsley1Cho##ed K(- t coriander1Ground K(A t salt K(A t black #e##er K ds cinnamon1Ground K ds nutmeg1Ground K )egetable cooking s#ray K(- t garlic #o!der K(L t salt K(L t cumin1Ground K(L t chili #o!der K(L t red #e##er1Ground -N o, no-salt-added !hole tomatoes K (- cans) K undrained and1Cho##ed @ c !ater - c couscous --1Tncooked @(L c dried a#ricot1Cho##ed K hal)es K(- c currants1/ried Combine first N ingredients in a bo!l1 and stir !ell8 ha#e mi>ture into @- (K(--inch) meatballs8 Coat a large nonstick skillet !ith cooking s#rayI #lace o)er medium-high heat until hot8 Add meatballs1 and cook A minutes or until bro!ned8 /rain and #at dry !ith #a#er to!els8 et aside1 and kee# !arm8 'i#e dri##ings from skillet !ith #a#er to!els8 Combine garlic #o!der and ne>t P ingredients in skillet1 and bring to a boil8 0educe heat1 and simmer1 unco)ered1 P minutes8 0emo)e from heat1 and set aside8 Bring !ater to a boil in a large sauce#an1 and stir in couscous8 0emo)e from heat1 and let stand1 co)ered1 for P minutesI fluff !ith a fork8 tir in a#ricots and currants8 A ser)ings (ser)ing si,eH L meatballs1 K cu# couscous1 and K(L cu# #lus - tables#oons sauce)8

Moroccan Lemon Chicken er)ings

K * oli)e oil K !hole boneless chicken K breast --14al)ed K (!ith skin and !ings K attached) -- (about K- K(K lb ) K sm onion -- sliced thin @(L ts ground cumin K(L ts #a#rika K(L ts cinnamon - ts finely grated fresh lemon K ,est K K(- ts all-#ur#ose flour K K(- c chicken broth K(@ c green oli)es -- #itted and K sliced thin K tb honey K(- c drained1 rinsed1 canned K chick#eas - tb cho##ed fresh corainder K s#rigs K (!ash and dry before K cho##ing) +n a @-.t hea)y sauce#an1 heat oil o)er moderately high heat until hot but not smoking8 Pat chicken dry and season !ith salt and #e##er8 Cook chicken1 skin sides do!n1 until skin is dee# golden bro!n8 *ransfer chicken to a #late and reduce heat to moderate8 Add onion to #an and cook1 stirring1 until softened8 Add cumin1 #a#rika1 cinnamon1 ,est1 and flour and cook1 stirring1 K minute8 tir in broth1 oli)es1 and honey8 0eturn chicken to #an and simmer1 unco)ered1 stirring occasionally1 A minutes8 *ransfer chicken to - #lates8 Add chick-#eas to sauce8 immer sauce @ minutes and season !ith salt and #e##er8 Pour sauce o)er chicken and s#rinkle !ith coriander8 er)e chicken !ith rice8

Moroccan Lemon- cented "ebobs er)ings

@(L lb lean beef1Ground K t lemon ,est1hea#ing1 grated K * cilantro1minced K(L t salt K(A t alls#ice1Ground ?&GT0* ATC5 UUUUUUUUUUUUUUUUUUU -(@ c yogurt1#lain K * fresh mint1minced - * green onion1minced - dr hot #e##er sauce K salt 2 !hite #e##er1*o *aste K8 Combine beef1 lemon #eel1 cilantro1 salt and alls#ice in bo!l8 "nead briefly by hand to blend (for finer te>ture1 #rocess mi>ture @M seconds in food #rocessor fitted !ith steel blade8 -8 /i)ide mi>ture into L #arts8 $orm each into a cigar-sha#e kebob8 0un K long ske!er through - kebobs8 0e#eat !ith other - kebobs8 @ 8 Place ske!ers on grate of grill o)er ash-co)ered coals about L inches from heat8 Grill P minutes on each side1 or until !ell bro!ned1 or #lace on broiler #an and broil L inches from heat V minutes #er side8 L8 *o ser)e1 #lace - kebobs on each of - #lates8 #ilaf and #ass yogurt sauce on the side8 Makes - ser)ings8 *o Make *he ?ogurt auceH Combine all ingredients in a small bo!l8 +f desired1 chill @M minutes before ser)ing8 Makes about K cu#8 er)e !ith nutty rice

Moroccan Meat K er)ings

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K lg chicken -- %ointed1#lus K tab K K(L lb mutton (or lamb)1Cubed - lg onions -- finely1Cho##ed K bn #arsley --1Cho##ed K(- t ginger --1Ground K salt K black #e##er K #a#rika #e##er @ o, butter K lb .uinces (or more )1*o *aste Put meat into a large #an !ith the onions and #arsley8 7ust co)er !ith !ater and season !ith ginger1 salt and #e##er8 Bring to boil and simmer about an hour1 until cooked8 lice and core the .uinces (lea)e #eel on)1 bro!n them )ery lightly in the e>tra butter and add them to the ste! half an hour before the end of cooking8

Moroccan &li)es (A K er)ings

auce $or Anything - Like Chicken)

K(- c !ater A o, oli)es81Pitted K t #a#rika8 K(- t hot hungarian #a#rika L lemon (!ith the1 lices K rind) @ * tomato sauce K(L c oli)e oil L garlic clo)es8 *o remo)e the e>cess salt1 boil the oli)es in !ater for P min8 remo)e from the flame and drain the !ater8 aute the oli)es and garlic in oil in a #an for @ min8 Add the s#ices1 lemon1 tomato sauce and !ater8 Bring to a rolling boil1 then turn do!n heat to lo! and cook for KP minutes8 +f you feel like adding chicken1 you could dice K lb8 of boneless chicken breast as though you !ere going to do a Chinese stir fry -and then thro! it into the #an for the last fe! minutes until the meat turns !hite8

Moroccan Preser)ed Lemon <uarters L K K er)ings eureka(meyer lemons1rinsed kosher salt

<uarter lemons length!ise and #ut in a noncorrosi)e airtight container8 $ree,e for A hours8 Add K tables#oon salt #er lemon (L .uarters)8 tore airtight at room tem#erature for Q daysI shake occasionally8 Tse as suggested8 *o store1 chill u# to Q months (color darkens)8 5ach lemon makes L #ieces8

Moroccan <udban @ er)ings

K * cayenne K t cumin1or more to taste K(- t turmeric K(L t bay leaf1crushed K(- t oregano1/ried K cara!ay1Ground K * lemon %uice - * oli)e oil K(- onion1diced - cl garlic1minced K lb lamb1boneless1 cut into K 8 K(L-inch #ieces - * butter1melted K salt1*o *aste K8 Mi> cayenne1 K teas#oon cumin1 turmeric1 crushed bay leaf1 oregano1 dash ground cara!ay1 lemon %uice1 oli)e oil1 diced onion and minced garlic8 -8 0ub lamb !ith mi>ture1 co)er and marinate K hour on counter or u# to -L hours in refrigerator8 @8 'hen barbecue is hot1 thread meat on ske!ers and grill P minutes8 *urn ske!ers o)er and brush !ith melted butter8 Grill P minutes longer8 Brush !ith butter and s#rinkle !ith salt and more cumin to taste8 Makes - to @ ser)ings8

Moroccan 0ub K er)ings

- * #a#rika K t salt K t sugar K(- t black1Coarsely Ground K #e##er K(- t ginger1Ground K(- t cardamom1Ground K(- t cumin1Ground K(- t fenugreek1Ground K(- t clo)es1Ground K(L t cinnamon1Ground K(L t alls#ice1Ground K(L t cayenne +n small bo!l1 stir together all of the ingredients8 Tse immediately or store in a tightly co)ered contianer for u# to K month8 0ub onto the meat or #oultry and let stand KP minutes or refrigerate u# to L hours before grilling8

Moroccan A er)ings

#ice-0ubbed Leg &f Lamb

K ,est from - lemons-%ulienned K(- c fresh lemon %uice K(L c honey - t coriander seeds -1Cracked K t cardamom1Ground K t cumin1Ground K t cinnamon K t s!eet #a#rika K t tumeric K(L t cayenne #e##er R K(- lb boneless leg of lamb1rolled - --and1tied K !hole head garlic1Tn#eeled hal)e UUUUUUUUUUUUUUUUUUUUUUUUUUUU K kosher salt 2 fresh #e##er - * oli)e oil Preheat o)en to @RP $8 +n small sauce#an of boiling !ater1 blanch the lemon ,est until softened and #ale1 about KM minutes8 /rain and transfer to a small bo!l8 tir in the lemon %uice and honey8 +n a small skillet1 combine coriander1 cardamom1 cumin1 cinnamon1 #a#rika1 tumeric and cayenne8 *oast the s#ices o)er high heat1 stirring fre.uently1 until fragrant1 about K minute8 Light grill or heat a grill #an8 0ub the lanWmb all o)er !ith the cut sides of the garlic8 Coat !ell !ith the toasted s#ices8 eason !ith salt and #e##er and brush !ith the oil8 Grill the lamb o)er moderate heat until !ell-bro!ned all o)er1 about P minutes #er side8 *ransfer the leg of lamb to a roasting #an and roast in the o)en for K K(L hours8 Brush the lamb liberally !ith the honey-lemon sauce and roast for about KP minutes longer1 or until an instant-read thermometer reads KLM $ for medium-rare meat8 *ransfer the lamb to a cutting board1 co)er loosely !ith foil and let rest for KP minutes before car)ing8 Pour the #an %uices into a sauceboat and ser)e alongside the lamb8

Moroccan KM

#iced &li)es

er)ings

K t cumin seeds K t fennel seeds K t coriander seeds K(L t cardamom1ground K #n red #e##er flakes1Crushed K #n nutmeg1ground K #n cinnamon K * oli)e oil K K(- c green oli)es1brought to -room tem1#erature K * lemon %uice K * orange %uice @ garlic clo)es1minced 4eat first A ingredients in a small skillet o)er medium heat until fragrant1 about - minutes8 0emo)e from heat 2 add oli)es 2 toss to coat8 tir in remaining ingredients8 0efrigerate in an airtight container for at least L hours or u# to @ !eeks8 *he longer the marinate1 the better they taste8 /rain 2 ser)e at room tem#erature8

Moroccan L er)ings

te! 'ith Couscous

*5' UUUUUUUUUUUUUUUUUUUUUUUUUUU K * )egetable oil K K(- c onion1Cho##ed - garlic clo)es1minced @(L t salt1di)ided K t cinnamon1ground K(- t ginger1ground K(- t tumeric1ground K(L t nutmeg1ground K(L t red #e##er1ground !ater @ clo)es1!hole - c carrots1 liced - c butternut s.uash1Cubed - c chick#eas1cooked or canned -(draine1d and rinsed) K K(- c s!eet #otato1Cubed K(- c raisins K(@ c dried a#ricots1Cho##ed @ * bro!n sugar1#acked C&T C&T UUUUUUUUUUUUUUUUUUUUUUU K c couscous !ater *&PP+6G UUUUUUUUUUUUUUUUUUUUUUUU K(@ c cho##ed almonds1Blanched $or the ste!H +n a L-.uart sauce#an1 heat the oil o)er medium-high heat8 Add the onion and garlic1 and cook1 stirring1 until softened8 Add K(- ts#8 of the salt and all of the cinnamon1 ginger1 tumeric1 nutmeg1 and red #e##er1 stirring until absorbed8 Add the !ater and clo)esI bring to a boil8 Add the carrot1 s.uash1 chick#eas1 s!eet #otato1 raisins1 a#ricots1 and bro!n sugar1 and return to a boil8 0educe the heat and simmer unco)ered1 stirring occasionally1 LM to LP minutes1 or until the s!eet #otato is tender8 $or the couscousH /uring the last P minutes of cooking the ste!1 #lace the couscous in a medium-si,ed bo!l8 Add the boiling !ater and remaining K(L teas#oon salt8 Let stand P minutes1 then fluff !ith a fork8 er)e the ste! o)er the couscous and to# !ith the cho##ed almonds8

Moroccan L er)ings

tyle <uinoa

K c chick#eas1soaked K -stri# kombu sea !eed @ sm onions1.uartered K c carrots1cut in chunks K c turni#s1cut in chunks K stock K t salt - garlic clo)es K bay leaf K(L t cumin K #e##er1to taste - * oli)e oil - c !hole brussels s#routs - c !ater K(L t salt K * oli)e oil - c .uinoa +n a @-.t8 #ot1 bring chick#eas1 kombu and soaking !ater to a boil8 Co)er1 reduce heat to medium and boil for - hours8 Add !ater as necessary so that !ater %ust co)ers the chick#eas8 0emo)e - c8 li.uid from the #ot and set aside in a --.t8 #ot8 Place onions1 carrots and turni#s on to# of the chick#eas and add enough !ater or stock to %ust co)er )egetables8 Add salt1 garlic1 bay1 cumin1 #e##er and oli)e oil8 Co)er and bring to a boil8 0educe to light boil and cook for LM minutes8 Add Brussels s#routs and cook an additional KM minutes8 Ad%ust seasoning8 'hile )egetables and chick#eas continue to cook1 add - c8 !ater and salt to the stock in the --.t8 #ot and bring to a boil8 4eat a thin #an1 add oil and1 !hile stirring continuously1 toast .uinoa for KM minutes8 Add to boiling stock1 co)er and simmer KP to -M minutes8 0emo)e from heat8 Allo! to sit for P to KM minutes8 Gently mi> from to# to bottom !ith a dam# !ooden s#oon8 Co)er #ot and allo! to rest for another P to KM minutes8 er)e by #lacing a large mound of .uinoa on each indi)idual #late8 $latten the mound in the center and fill !ith )egetables and chick#eas8 Pour K(- c8 of hot stock o)er all and ser)e hot8

Moroccan K er)ings

!eet Potato Pudding *o##ed 'ith Meringue

- lb baked s!eet #otatoes or K yams - egg !hites at room K tem#erature K(L lb almonds1 liced K o#tional1P oranges1hal)ed1 K fruit remo)ed K c sugar K t )anilla e>tract Preheat o)en to @PM$8 Place baked s!eet #otatoes and almonds in food #rocessor8 Process until smooth8 4eat the #otato mi>ture in a non-stick frying #an8 Place K(- cu# of the sugar in a sauce#an8 *urn the heat u#8 Let the sugar bro!n1 stirring constantly8 Be careful it doesn3t burn too much8 *ry to achie)e a !arm bro!n caramel color8 'hen the sugar is #ro#erly carameli,ed1 #our almost all of it into the hot s!eet-#otato mi>ture8 tir it in .uickly1 because the caramel hardens almost instantly1 scra#ing the sides and bottom of the #an to include all the s!eet #otato mi>ture and as much of the caramel as #ossible8 Place the #udding into a glass #ie #an1 indi)idual o)en#roof baking dishes or scoo#ed out orange rinds8 *o #re#are the meringue1 #lace the egg !hites in a small mi>ing bo!l8 Mi> at highest s#eed1 until the !hites are frothy and semi-stiff #eaks form !hen the beaters are lifted8 lo!ly beat in the remaining sugar8 Continue beating until the meringue is shiny and the #eaks are stiff8 tir in the )anilla8 *o# the #udding mi>ture !ith the meringue8 Make #eaks by touching the meringue lightly !ith the s#atula8 Bake for KP minutes in @PM$ o)en1 until the #eaks are golden bro!n8 0emo)e from o)en8 0eheat the remaining caramel in the #an8 /ri,,le this o)er the to# of the meringue8 er)e the dish !arm8

Moroccan *omato And Pe##er er)ings

alad

K md green bell #e##er K md tomato1blanched1 #eeled1 -seeded1a1nd diced K(- md cucumber1#ared1 seeded1 and -1/iced K * #lus K K(- teas#oons lemon -%uice K * !ater - t oli)e oil K K(- t fresh #arsley1Minced K(- t seeded and green1Minced -chili #e##e1r K(L t #a#rika K(A t each cumin and minced1Ground - fresh1garlic &n baking sheet broil bell #e##er @ inches from heat source1 turning fre.uently1 until charred on all sidesI transfer #e##er to bro!n #a#er bag and let stand until cool enough to handle1 KP to -M minutes8 $it strainer into medium bo!l and #eel #e##er o)er bo!lI remo)e and discard stem end and seeds1 allo!ing %uice from #e##er to dri# into bo!l8 Cut #e##er into stri#s and add to bo!l !ith %uiceI add tomato and cucumber and toss to combine8 +n measuring cu# or small bo!l combine remaining ingredientsI mi> !ell8 Pour o)er )egetables in bo!l and toss to coat !ith dressingI co)er !ith #lastic !ra# and refrigerate for at least @M minutes8 Makes - ser)ings8

Moroccan Vegetable

ou#

999999999lamb broth999999999 - lb lamb ste! meat91cut into K(--inch dice or @ K-lb lamb shanks91trimmed of e>cess fat K(L c oli)e oil K md onion1coarsely cho##ed K md carrot1coarsely cho##ed 99999999999sou#9999999999999 K c dried chick-#eas1soaked in @ cu#s !ater - md onions1finely cho##ed K(L c oli)e oil L md tomatoes (about K K(- lb) #eeled1seeded1 and cho##ed L garlic clo)es1#eeled - md !a>y #otatoes1#eeled and cut into K(--inch stri#s - md carrots1hal)ed length!ise and sliced - ,ucchini1hal)ed length!ise-and sliced Q o, fresh mushrooms or - o, dried mushrooms1soaked and sliced K(L t turmeric1Ground K(- t fresh ginger1finely cho##ed or K(L t ginger1Ground K(L t saffron threads K(L t cinnamon1Ground K(L t cayenne #e##er1or more to taste K sm bunch of fresh cilantro stems remo)ed K salt and #e##er LAMB B0&*4H +n a L-.uart #ot1 bro!n the lamb and lamb bones (if any) in the oli)e oil o)er high heat8 0emo)e the meat and bones !ith a slotted s#oon and #our out the burned fat8 Add the cho##ed )egetables to the #ot and return the meat and bones8 Add enough !ater to co)er1 about K .uart8 Bring to a slo! simmer and simmer the broth for about @ hours1 skimming off fat and scum as needed8 +f necessary1 add !ater from time to time to make u# for e)a#oration8 train the broth and discard the bones and )egetables8 +f you3re using lamb shanks1 #eel off the meat and discard the bones8 0eser)e the meat and broth8 $&0 *45 &TPH Place the chick-#eas and their soaking !ater in a L-.uart #ot o)er medium heat until the onions turn translucent1 about KM minutes8 Add the tomatoes1 garlic1 #otatoes1 carrots1 ,ucchini1 mushrooms1 lamb broth1 and reser)ed meat8 immer until the #otatoes and carrots ha)e softened1 about -M minutes8 Add the chick-#eas along !ith their cooking li.uid8 tir in the s#ices and simmer the sou# for P minutes8 Add the cilantro and simmer for K minute more8 eason !ith salt and #e##er8

Moroccan Vegetable

te! 'ith Couscous

- * oli)e oil K(- c raisins (or currants --) K lg yello! onion --1Cho##ed K soaked KP minutes Q clo)es garlic --1Minced KQ o, tomato --1/iced - !hole red #otatoes --1 KP o, tomato sauce /iced - * honey K c carrot --1/iced KP o, garban,o beans - t cardamom --1Ground Q c !ater K ,ucchini -- and1Cut +n 4alf @ c couscous --1Tncooked K yello! s.uash -- cut in K(- c figs -- coarsely1/ried K half-moons K cho##ed K(- cauliflo!er florets K(@ c almonds --1 liced - t curry #o!der K #t #lain yogurt --1$or K t salt Garnish K t black #e##er --1Ground K bn fresh mint -- cho##ed1for K t cayenne --1Ground K garnish +n a hea)y stock#ot1 heat the oli)e oil and saute the onion1 garlic1 #otatoes1 carrots1 and cardamom8 tir until fragrant1 then add the ,ucchini1 yello! s.uash1 and cauliflo!er8 Add curry #o!der1 salt1 black #e##er1 and cayenne and stir8 /rain the raisins and add to the #ot along !ith the tomatoes1 tomato sauce1 honey1 and garban,o beans8 Co)er and simmer for @M minutes1 or until the )egetables are tender1 adding u# to K cu# of !ater if the ste! a##ears dry8 'hile the ste! is cooking1 bring the !ater to a boil in a sauce#an and stir in the couscous8 Cook for K minute1 then co)er and turn off the heat1 letting the couscous sit for KM minutes8 After the couscous has sat for P minutes1 stir the figs and almonds into the ste!8 *o ser)e1 fluff u# the couscous !ith a fork8 #oon a mound of couscous on each #late and form a !ell in the center8 Ladle a #ortion of ste! into the !ell8 Garnish !ith se)eral tables#oons of the yogurt and fresh mint8 er)e the remaining yogurt on the side

Moroccan-7e!ish $ish $ilets 'ith 0ed Pe##ers L er)ings

K ste#hen ceideburg K(L c )egetable oil (or oli)e oil) - red bell #e##ers stemmed -seeded di1ced -M garlic clo)es1minced Q * cilantro1Minced K K(- lb sea bass (or halibut filets) K salt and #e##er1to taste K t #a#rika - c !ater *his fla)orful fish dish1 dotted !ith bright red #e##ers1 cilantro lea)es and a generous amount of garlic1 is a fa)orite of Moroccan 7e!s8 +t is sim#le to make and is delicious hot or cold8 4eat the oil in a saute #an large enough to hold fish in a single layer8 Add the #e##ers and saute lightly o)er medium heat for minutes8 Add garlic and cilantro and cook o)er lo! heat1 stirring1 for K minute8 Add fish and s#rinkle !ith salt1 #e##er and #a#rika8 Add !ater and bring to a simmer1 basting fish occasionally8 Co)er and cook o)er )ery lo! heat about A minutes1 or until fish is %ust tender (!hen a thin ske!er is inserted into center of fish1 it should come out hot to the touch)8 Tsing a slotted s#oon1 transfer fish to a dee# #latter8 Boil the #an %uices1 stirring occasionally1 until reduced to K(- cu#8 *aste for seasoning1 then #our o)er fish8 er)e hot or cold8

Moroccan- tyle Q er)ings

almon 'ith Couscous

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K small onion1sliced - clo)es garlic1minced K * oli)e oil K -A o, can !hole1Peeled K tomatoes L t honey K t lemon #eel1Grated @(L t cumin1Ground K K(- t lemon %uice K salt1black #e##er and K cayenne #e##er1*o *aste Q salmon fillets (L-Q o, ea) K if necessary1*ha!ed - * toasted almonds1Cho##ed - * fresh coriander1Cho##ed @ c couscous (or rice)1Cooked P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU aute onions and garlic in oli)e oil in a medium skillet o)er medium-high heat until golden8 tir in tomatoes1 tomato li.uid1 honey1 lemon #eel and cumin8 immer KM to KP minutes8 tir in lemon %uice and season !ith salt1 #e##er and cayenne to taste8 Mean!hile1 season salmon fillets !ith salt and #e##er8 Broil L-Q inches from heat1 allo!ing KM minutes cooking time #er inch of thickness1 measured at the thickest #art8 Place each steak on a dinner #late8 *o# !ith tomato sauce8 #rinkle !ith almonds and coriander8 er)e !ith couscous8

Morrocan Pastilla Q K K K K Q K K K K er)ings !hole chicken deboned and -cut into1#ieces salt1#e##er do,en s#rigs of #arsley ginger eggs c almonds bro!ned on1Blanched -the sto1)e lb #hilo #astry dough c sugar cinammon egg1Beaten

+n a large #ot1#ut chicken cut into .uarters !ith salt1 #e##er and ginger along !ith enough !ater to co)er8 Cook on heat heat until chicken is soft and falling from the bones8 0emo)e from li.uid1 skin and debone the chicken1 and cut meat into small #ieces and set aside8 +n same large #ot1 add the si> eggs one by one1 beating as you go8 'hen all are beaten in and almost set1 remo)e mi>ture and let cool1 di)iding into t!o #arts and discarding any li.uid8 Cho# the bro!ned almonds and di)ide into t!o8 +n a N;>K-; baking dish1 begin the assembly by #lacing four sheets of the #hilo dough1 brushing oil o)er each sheet before #lacing the ne>t on to#8 6e>t1 #lace in K(the egg mi>ture and s#rinkle sugar and cinnamon on to#8 Place t!o more #hilo sheets (!ith oil bet!een)1 and #lace K(- the chicken8 #rinkle this !ith sugar and cinammon too8 6e>t Place - more #hilo sheets (!ith oil bet!een)1 and #lace K(- the almond mi>ture in1 s#rinkling !ith sugar and cinammon on to#8 Co)er this !ith - more #hilo sheets1 and start this assembly #rocess again8 - sheets #hilo almonds - sheets #hilo chicken - sheets #hilo eggs - sheets #hilo almonds - sheets #hilo chicken - sheets #hilo eggs L sheets #hilo to start8 Brush the to# of the last sheets of #hilo !ith beaten egg8 Bake at @PMdegrees until golden1 -P-@P minutes8

Morroccan Q er)ings

#iced &li)es

K c oli)es #urchased from deli -or middl1e eastern grocery K cu# brine-cured1 "alamata1 Greek-style1 or shri)eled black dry-cured) K(L cu# oli)e oil L clo)es garlic1 cho##ed K ts# fresh rosemary lea)es1 lightly crushed K K(- ts# A%i 4arissa1 Berbere1 or commercial chile-garlic #aste K tbs# !ine )inegar K8 /rain oli)es of any brine8 -8 lo!ly heat oli)e oil o)er lo! heat8 0emo)e from heat and add garlic1 rosemary1 chile-garlic #aste1 and )inegar8 @8 Pour marinade o)er oli)es and let stand at least - hours (the fla)or gets hotter the longer it stands)8 A/VA6C5 P05P0A*+&6H Lasts almost fore)er1 co)ered and refrigerated

Mullah Bamyah (&kra ( Ladies $ingers)

- lb small okra K lb sa)oury beef1Minced P clo)es garlic - c tomato %uice cooking oil salt #e##er mi>ed s#ices Lightly fry okra8 Crush garlic !ith salt and add to the sa)oury minced beef8 6eatly arrange K - - layers of okra in the ste!ing #ot8 Co)er !ith the sa)oury minced beef and to# !ith another layer of okra8 Pour seasoned tomato %uice o)er okra and cook o)er )ery lo! heat1 until the %uice has absorbed8 *urn o)er onto ser)ing dish8 er)es L - Q

M=chicha ( #inach And Groundnuts) - Bea A er)ings

andler

- o, butter - #k tha!ed fro,en1Cho##ed -s#inach1(K- o,8) K(- c coconut1Grated K(- c #eanuts1cho##ed finely salt #e##er +n a --.uart sauce#anH Melt - o,8 butter8 Add - K--o,8 #ackages tha!ed fro,en cho##ed s#inach1 K(- cu# grated coconut and S cu# #eanuts cho##ed finely8 *oss lightly until ingredients are combines1 heated through1 and all li.uid is absorbed8 Correct the seasoning !ith salt and #e##er8 er)e as a )egetable !ith any meat1 #oultry or fish entre8

6igerian 7ollof 0ice

$ryer chicken1cut in #ieces lime (or lemon)1cut in half alt1*o *aste K clo)e garlic1minced K c !ater - tomatoes1#eeled - onions L red bell #e##ers K(- c #eanut oil K cn tomato sauce1A o, K * red #e##er1Crushed --or K-K K(- teas#oons -cayenne - bay lea)es K(- t thyme K K(- c rice - K(- to @ #ounds meat may be substituted for the chicken 0ub meat or chicken #ieces !ith cut sides of lime or lemon8 eason !ith salt and s#rinkle !ith garlic8 Let marinate for a least K hour8 +n a ste!ing #ot1 simmer chicken or meat !ith about K cu# !ater until tender8 /rain1 reser)ing stock8 Mince K tomato1 K onion1 and bell #e##ers8 4eat oil in ste!ing #ot and fry meat or chicken until golden8 Add minced )egetables1 tomato sauce1 and crushed red #e##er or cayenne8 tir in bay lea)es and thyme8 aute until )egetables are soft8 Add rice and cook o)er medium heat for a fe! minutes1 stirring constantly8 Add reser)ed stock1 slo!ly1 stirring constantly8 Co)er and cook o)er lo! heat until rice is almost soft1 stirring occasionally to kee# rice from sticking8 lice remaining onion and tomato8 Add to rice and continue cooking o)er lo! heat1 !ell co)ered1 until rice is tender8 +t may be necessary to add small amounts of boiling !ater to kee# the rice from sticking8

K K

6krakra (Beef And Vegetable K K(- lb boneless beef chuck (or -round) - steak1cut in @(L; cubes - c !ater - t salt K(L t ginger1Ground K(A t ground red #e##er1(K(A to -K(L) K K(- lb 4ubbard s.uash --#eeled and cut into K; -cubes --or K KM-o,8 #kg81$ro,en -s.uash91tha!ed - md tomatoes1cho##ed KM o, baby lima beans1$ro,en

ou#) (Ghana)

9 +f fro,en s.uash1 add it to the sou# !ith the tomatoes Put the beef1 !ater1 salt1 ginger1 and red #e##er in a dutch o)en or large sauce #an and bring to a boil8 0educe the heat1 co)er1 and simmer for K-K(- hours8 Add the s.uash1 co)er1 and cook until the beef and s.uash are tender1 about @M to LP minutes longer8 0emo)e the s.uash from the dutch o)en and mash or #ure in a blender or food #rocessor8 0eturn the s.uash to the /utch o)en8 Add the tomatoes and beans and bring to a boil8 0educe the heat1 co)er1 and simmer until the beans are tender1 about KP minutes8 er)e to##ed !ith hot cooked rice8

&range1 Lettuce1 And 'alnut Q er)ings

alad ( hlada Bel

K head romaine lettuce @ na)el oranges -UorU@ tem#le oranges - * lemon %uice - * sugar K #n salt K(- t cinnamon K * orange flo!er !ater @(L c !alnuts1cho##ed 'ash lettuce and section into lea)es1 discarding the tough outer ones8 /rainI !ra# in #a#er to!els to dry8 tore in refrigerator until needed8 Peel oranges and remo)e all outside membranes1 using a small serrated knife and em#loying a seesa! motion8 ection the oranges by cutting a!ay all the membranes from the orange flesh8 As you !ork1 lift out each section and #lace in a small mi>ing bo!l8 .uee,e the %uice from the remainder of the orange o)er the sections to kee# them moist8 Co)erI kee# chilled8 Make a dressing by mi>ing the lemon %uice1 sugar1 salt1 cinnamon1 orange flo!er !ater1 and - tb8 of the orange %uice8 Blend !ell1 then taste8 *he dressing should be s!eet8 7ust before ser)ing1 shred the lettuce and arrange in a glass ser)ing dish8 Pour the dressing o)er itI toss8 Make a design around the edges !ith o)erla##ing sections of orange1 then s#rinkle the salad !ith the cho##ed !alnuts and dust !ith more cinnamon8 er)e immediately8

Pastilla (Moroccan Chicken

te!)

K sm to medium chicken K #n saffron K(- t ginger1Ground K(- t clo)es K(- t turmeric @ clo)es garlic K @ cinnamon stick K(- c coarsely #arsley1Cho##ed K(- c coarsely coriander1Cho##ed K chicken fla)oring (if needed) K(- lemon K filo dough K butter1Melted K c toasted -- coarsely1Cho##ed K alm K t cinnamon K(L t clo)es1Ground K t bro!n sugar K eggs K(@ c #o!dered sugar Place chicken (include the gi,,ards1 etc) in a #ot1 add !ater to co)er8 eason !ith saffron1 ginger1 clo)es turmeric1 garlic1 cinnamon stick1 #arsley1 coriander and se)eral cubes chicken fla)oring if needed8 immer for K - hours1 until fo!l is meltingly tender8 train the stock1 reser)e the chicken (including gi,,ards) and discard any !hole s#ices8 Boil the strained stock until it3s reduced to K cu#8 Add the lemon %uice8 Bone the chicken and cut into K inch #ieces8 Brush the inside of a s.uare or round baking dish a##ro>8 K-; > K-; > @; !ith melted butter8 $it a sheet of filo dough into the dish so that its ends hang o)er the edge a bit8 Brush !ith melted butter and re#eat P or Q times8 catter the almonds on to# of the Qth layer8 #rinkle !ith K(- ts#8 cinnamon1 clo)es and sugar8 Beat eggs and combine !ith K(- cu# stock8 Cook slo!ly until creamy and forming soft curds8 Layer -(@ egg mi>ture o)er the almonds and s#ices8 *o# !ith L - P more layers of filo dough1 buttering each sheet8 6o!1 arrange the boned chicken #ieces and the rest of the eggs8 /ribble se)eral tbs#8 of the remaining stock o)er this8 *o# !ith another P--Q sheets of buttered filo dough1 tucking the o)erhanging edges from the bottom layers in bet!een8 Bake in a @PM degree o)en (mark L--P) LM minutes until golden bro!n8 *urn onto a #latter and s#rinkle !ith K tbs# cinnamon and K(@ cu# sifted #o!dered sugar8

Pea Beans 6airobi

tyle (M3baa,i) ("enya)

K c dried #ea beans1or any -other bean1/ried L * )egetable oil (or butter) K(- c onion1finely cho##ed K(- c bell #e##er1finely cho##ed K t salt K(L t cayenne #e##er K c coconut milk +n a sauce #an1 cook the beans in K .uart of salted !ater for K hour1 or until the beans are tender8 0emo)e from the heat and drain in a colander8 +n another sauce #an1 heat the oil or butter8 Add the onion1 bell #e##er1 salt1and cayenne #e##er and saute until the onion is tender1 but not bro!ned8 Add the beans and continue to saute until the onion is bro!ned8 Add the coconut milk and cook1 stirring1 until the coconut milk reaches the consistency of a medium sauce8 Put in a K-.uart bo!l and chill until thoroughly cold8 Line small ser)ing dishes !ith lettuce and #ut K(- cu# M3baa,i in each dish8 Garnish !ith #arsley and tomato !edges8 Makes A ser)ings

Peanut +ce Cream ( enegal) K cn s!eetened condensed milk -(KL8P o,8) L * lemon %uice K(- c sugar K c #eanut butter K cn e)a#orated milk (K- o,8) K(L c milk +mmerse the uno#ened can of s!eetened condensed milk in enough boiling !ater to co)er and boil for -M minutes8 0emo)e the can from the !ater1 let cool1 and chill in the refrigerator for se)eral hours along !ith a - .uart non #lastic bo!l and the beaters of an electric mi>er8 'hi# the chilled milk in the chilled bo!l !ith the chilled beaters8 Add the lemon %uice and sugar and beat until blended8 +n another mi>ing bo!l1 combine the #eanut butter1 e)a#orated milk1 and milk and beat until combined8 Carefully fold the !hi##ed mi>ture into the #eanut butter mi>ture1 until the mi>ture is smooth8 Pour the mi>ture into the can of an ice cream machine and free,e according to the manufacturers directions8 'hen done1 #ut in the free,er for at least an hour so that the ice cream can firm u#8

Peanut P

auce

er)ings

- * )egetable oil K md onion1#eeled and cho##ed - md tomatoes --cut into bite-si,e #ieces K sm egg#lant --!ith (or !ithout #eel) --cut into bite-si,e #ieces K(- c smooth #eanut butter K(L c !ater K8 +n a large frying #an1 heat oil o)er medium heat for K minute8 Add onions and saute until trans#arent8 -8 Add tomatoes and cook for P minutes8 Add egg#lant and cook for P minutes more8 @8 +n a small bo!l1 combine #eanut butter and K(L cu# !ater and stir to make a #aste8 Add to tomato mi>ture and stir !ell8 L8 0educe heat to medium-lo! and sim- mer1 unco)ered1 for KM minutes or until egg#lant is tender8 P8 er)e !ith rice1 #otatoes1 s!eet #otatoes1 or #lantains8

er)es L to Q

Peasant Pancakes bananas cu# a#ricot li.ueur K c #ancake mi> K(L inch cooking oil K(- c soft bread crumbs @ * butter1Melted L * sugar K t ginger1Ground +n a K-#int bo!lH cut L bananas (#eeled) in S-inch slices8 Add S cu# a#ricot li.ueur and marinate for S hour8 +n a K-.uart bo!lH #lace K cu# #ancake mi> follo!ing #ackage directions to make a thick #ancake batter using the abo)e li.ueur drained from the bananas as #art of the li.uid8 Add bananas to the batter and stir thoroughly8 +n a N-inch skilletH heat O inch cooking oil8 /ro# the mi>ture by tables#oonfuls (or @ #ieces of banana in each s#oon) into the hot fat until golden bro!n on both sides8 +n a K-#int bo!lH Combine S cu# soft bread crumbs made by grating fresh bread1 @ *bs8 melted butter1 L *bs8 sugar and K ts#8 ground ginger8 Place @ or L #easant #ancakes on dessert #lates8 #rinkle K to - *bs8 Crumb mi>ture o)er the #ancakes8 6oteH Crystalli,ed ginger may be used instead of ground ginger1 in !hich case use - *bs8 sugar and - *bs8 Crystalli,ed ginger1 minced finely8 A ser)ings L

Pickled African Peaches L lb slightly under ri#e #eaches @ c onions1 liced K(@ c oli)e oil K * turmeric K * cumin1Ground - t garlic1Minced K t ginger1Minced K t red #e##er1/ried K(- t #e##er K(- t cardamom1Ground K(- t dry mustard K(L t nutmeg K(L t clo)es81Ground - c !hite !ine )inegar -(@ c bro!n sugar1$irmly Packed -(@ c !hite sugar aut onions in oli)e oil for fi)e minutes or until tender8 Add s#ices and saut for - minutes8 tir in )inegar and sugars1 then simmer1 #artly co)ered for KP minutes8 Blanch #eaches slightly in boiling !ater for K minute8 /rain1 #eel #it and slice8 Add to onion mi>ture and simmer %ust until tender8 *ransfer !ith slotted s#oon to sterili,ed mason %ar8 0educe syru# o)er high heat to KS cu#s8 Add slo!ly to %ars to almost co)er fruit8 tir8 $ill %ars slo!ly !ith syru#1 ca# loosely and cool8 *ighten ca#s and let stand in dark #lace at least - !eeks8 htt#H((!!!8melbor#onsti8com(#rinter(fruit(#each(#eachM@P8htm

Pickled Lemons ; crub lemons !ell and slice them8 #rinkle the slices generously !ith salt and lea)e for at least -L hours on a large #late set at an angle or in a collander8 *hey !ill become soft and lim#1 and lose their bitterness8 Arrange the slices in layers in a glass %ar1 s#rinkling a little #a#rika bet!een each layer8; (6ote1 as #a#rika is late-#eriod at best1 you might !ant to e>#eriment !ith other s#ices - coriander1 cinnamon1 etc8) ;Co)er !ith corn or nut oil8 ometimes oli)e oil is used1 but its taste is rather strong and may slightly o)er#o!er the lemons8 Close the %ar tightly8 After about @ !eeks1 the lemons !ill be ready to eat

Pinea##le Buganda - c fresh #inea##le -- cut into small #ieces K(L c bro!n sugar K(- c -X milk L o, light rum K t )anilla e>tract K c ice Mint s#rigs Maraschino cherries et aside the mint s#rigs and cherries1 and combine other ingredients in a blender8 Blend until smooth and thick1 and garnish !ith mint and cherries8 er)ingsH L

Poulet Au> /attes( Chicken 'ith /ates K er)ings

Q chicken .uarters L * #eanut (or safflo!er oil) - lg onions (K #ound (or PMM g)) K coarsely1Cho##ed - t cinnamon1ground K(L t mace1ground K(L teas#on nutmeg1ground K * mild honey K @(L c (LMM ml) !ater K salt and #e##er K(- lb (-PM g) dates1Pitted K %uice of K(- - K lemon K #inch of saffron K(- c (KMMg) almonds1Blanched K toasted +n a large #an1 saute the chicken #ieces in the oil for a fe! minutes1 until lightly colored1 turning o)er once8 0emo)e and saute onions in the #an1 o)er lo! heat until soft and clear1 stir in s#ices and honey8 Add !ater1 stir !ell and add the chicken #ieces8 Bring to boil1 add salt to taste and #lenty of black #e##er8 immer for -P minutes8 Add dates1 %uice1 and saffron and cook another P-KM minutes until tender8

Pounded Green Pe##er A##eti,ers L K K L L L er)ings lb green bell #e##ers1grilled 2 skinned salt 2 #e##er * italian #arsley1cho##ed garlic clo)es1cho##ed * lemon %uice * oli)e oil

'ash 2 drain the #e##ers8 0emo)e core 2 seeds8 /ice8 Place in a mortar 2 #ound !ith the #estle1 but be careful not to end u# !ith a #uree8 eason 2 mi> !ell8 Chill 'hen ready to ser)e1 s#rinkle !ith the cho##ed #arsley 2 garlic8 Moisten !ith lemon %uice 2 oli)e oil 2 ser)e8 er)e !ith Arab bread !hich you di# into the bo!l8

Preser)ed Lemons P lemons K(L c salt1more if desired K cinnamon stick @ clo)es K coriander seeds1P to Q K black #e##ercorns1@ to L K bay leaf K freshly s.uee,ed lemon %uice +f you !ish to soften the #eel1 soak the lemons in luke!arm !ater for @ days1 changing the !ater daily8 <uarter the lemons from the to# to !ithin K(-; of the bottom1 s#rinkle salt on the e>#osed flesh1 then resha#e the fruit8 Place K tb8 salt on the bottom of a sterili,ed one-#int mason %ar8 Pack in the lemons and #ush them do!n1 adding more salt1 and the o#tional s#ices1 bet!een layers8 Press the lemons do!n to release their %uices and to make room for the remaining lemons8 (+f the %uice released from the s.uashed fruit does not co)er them1 add freshly s.uee,ed lemon %uice - not chemically #roduced lemon %uice and not !ater89) Lea)e some air s#ace before sealing the %ar8 Let the lemons ri#en in a !arm #lace1 shaking the %ar each day to distribute the salt and %uice8 Let ri#en for @M days8 *o use1 rinse the lemons1 as needed1 under running !ater1 remo)ing and discarding the #ul#1 if desired - and there is no need to refrigerate after o#ening8 Preser)ed lemons !ill kee# u# to a year1 and the #ickling %uice can be used t!o or three times o)er the course of a year8

Puree &f $a)a Beans L er)ings

K(- lb dried fa)a beans1soaked @ garlic clo)es K t cumin seeds K oli)e oil K salt K(L t ,a3atar -UorU- use thyme1-oregano1or mar%oram /rain 2 skin the soaked fa)a beans8 Co)er !ith fresh !ater 2 cook gently !ith the garlic 2 cumin seeds until the beans are tender8 /rain8 Puree the beans8 tir in enough oli)e oil 2 a littel !ater1 to gi)e the #uree a sou#y consistency8 eason !ith salt 2 beat !ell8 4eat %ust before ser)ing !ith a little more oli)e oil 2 a s#rinkling of the ,a3atar8 er)e !ith Arab bread 2 a bo!l of mi>ed s#ices (ground cumin1 cayenne 2 salt)8

0anona#ango *his is the burned-rice be)erage !hich is an im#ortant #art of the meal8 Malagache cooks double the .uantity of rice they re.uire for the meal8 'hen it is cooked1 they remo)e most of the rice from the earthen!are #an8 *he remainder (a layer about K(--inch thick) is heated until it is burned and ac.uires a characteristic aroma8 At that #oint boiling !ater is #oured o)er the rice to the to# of the #an8 +t is cooled1 strained1 and chilled8

0as 5l 4anout (Moroccan) @ K K K K K K K K K L K * * * * t er)ings black #e##ercorns1crushed cardamon1Ground mace1Ground ginger1Ground hot red chile #o!der such as - cayenn1e t fennel seeds1crushed t nutmeg1Ground t alls#ice1Ground t cinnamon1Ground t malagueta #e##er1Crushed t ground galangal (or1/ried -ginger) clo)es1crushed * turmeric * dried la)ender1Crushed * dried rosebuds1Crushed

Place all the ingredients in a s#ice mill and #rocess to a fine #o!der8 tore in an airtight container8 Tse to s#ice u# ste!s1 rice and couscous8

0ice Pancakes KM er)ings

K t acti)e dry yeast K(- c !ater (KMP-KKP degrees1'arm - to K c K c sugar - @(L c rice flour K(L t cardamom1Ground K(L c coconut milk1Canned K(- c )egetable oil K8 +n a small bo!l1 dissol)e yeast in K(- cu# !arm !ater8 Add a #inch of sugar and set aside in a !arm #lace for about P minutes or until yeast mi>ture foams8 -8 +n a large bo!l1 combine sugar1 flour1 and cardamom8 Add coconut milk and yeast mi>ture and stir8 Mi>ture should ha)e the consistency of #ancake batter8 +f too thick1 stir in !ater little by little until batter runs slo!ly from s#oon8 @8 Co)er bo!l !ith a to!el (not terry cloth) and set aside in a !arm #lace for about K hour or until mi>ture nearly doubles in si,e8 L8 4eat K tables#oon oil o)er medium- high heat for K minute8 P8 Pour K(- cu# of batter into #an and s#read !ith a s#oon to form a #ancake about the si,e of a saucer8 Co)er #an and cook for K to minutes or until golden bro!n on bottom8 #rinkle #ancake !ith a fe! dro#s of oil and turn o)er !ith a s#atula8 Co)er and cook for another K to - minutes or until golden bro!n on other side8 0e#eat !ith remaining batter1 adding more oil !hen necessary8 Q8 er)e hot8

Makes about KM #ancakes

0ich $ruit Cake PMM g seedless raisins PMM g dates1cho##ed -PM g sultanas -PM g currants -PM g candied #eel K-P g ginger #reser)e1cho##ed K-P g glacY cherries1cho##ed RP ml brandy PMM g !hite sugar -MM ml !ater1Boiling PMM g cake flour - ml mi>ed s#ice1Ground - ml cinnamon1Ground - ml ginger1Ground - ml salt PMM g butter A lg eggs1beaten P ml baking soda KP ml strong coffee -PM g #ecan nuts1!alnuts or -almonds cho##ed brandy1rum or )an -der hum li.ueur Mi> the raisins1 dates1 sultanas1 currants1 #eel1 ginger and cherries8 Pour the brandy o)er the mi>ture and soak o)ernight8 4eat -PM g of the sugar o)er moderate heat until starting to bro!n8 Add the boiling !ater and cool8 ift the flour1 s#ices and salt together8 Cream the butter !ith the remaining sugar8 Add a little of the eggs to the creamed mi>ture alternately !ith the flour mi>ture1 stirring constantly8 0e#eat until all the eggs and flour mi>ture ha)e been added8 Add the cooled syru#1 then fold in the soaked fruit8 /issol)e the bicarbonate of soda in the coffee and add it to the batter !ith the nuts8 #oon the batter into a large1 !ell-greased cake #an lined !ith aluminium foil8 Co)er !ith foil8 Bake for L - P hours at KPM C8 *urn out and s#rinkle !ith brandy1 rum or Van der 4um li.ueur8 tore in an airtight container in a cool #lace1 and s#rinkle !ith brandy1 rum or li.ueur once a !eek8 Lea)e to mature for at least a month8

0oast Leg &f Lamb 'ith Moroccan K er)ings

#ices

KMM g butter at room1Tnsalted K tem#erature Q clo)es garlic --1Minced @ * fresh ginger1Minced K * #a#rika K * cumin1Ground - t coriander1Ground @ "g leg of lamb K kosher (coarse) salt K(@ l dry red !ine K c fresh mint lea)es -- torn K into coarse #ie KRM ml ras#berry )inegar KKM ml rice !ine )inegar QP g sugar K black #e##er1$reshly Ground K to taste K8 Preheat o)en to KAM C 8 -8 Mash butter1 garlic1 and ginger together in a small bo!l1 then add in the s#ices and continue to blend until it forms a smooth #aste8 @8 *rim the fat on the lamb to a thin layer8 Make about -M small K(- cm dee# cuts in the lamb !ith the ti# of a shar# #aring knife8 0ub the lamb !ith the s#ice #aste1 making sure to #ush it into the incisions8 L8 Put lamb in a roasting #an and s#rinkle !ith the kosher salt8 Add !ine to the bottom of the #an8 0oast the lamb for about K K(- hours (medium-rare)8 Baste occasionally !ith the #an %uices8 P8 'hile the lamb is roasting1 #re#are the sauce8 +n a small bo!l1 #ut the mint and #our both )inegars o)er it8 tir in the sugar and add the #e##er8 Let sit at room tem#erature to let the fla)ors mello!8 Q8 0emo)e lamb from o)en and let sit KM-KP minutes8 lice the lamb thin and arrange on a #latter8 Pour some of the #an %uices o)er the slices8 er)e !ith the ras#berry-mint sauceon the side8

0oasted Moroccan er)ings

#iced Chicken

@ K(- lb chicken L garlic clo)es K lemon1hal)ed K(- t cumin1ground K(- t coriander1ground K(- t #a#rika K(- t #e##er1fresh grind K(L t cinnamon K(L t cayenne #e##er K(- t salt @ * oli)e oil Preheat o)en to LMM$8 Pat chicken dry8 0ub !ith flattened garlic clo)esI #lace garlic in ca)ity8 .uee,e lemon into small bo!lI #lace lemon in ca)ity8 Brush chicken !ith half of %uice8 Mi> s#ices and salt and rub o)er and inside chicken8 *ie legs together8 4eat oil in large o)en#roof skillet8 Add chicken1 breast side u#8 Add remaining lemon %uice to skillet8 Baste chicken !ith#an %uices8 *ransfer to o)en1 and bake until %uices run clear8 Baste occasionally8 0oast about K hour888

abanekh ( #inach) s#inach cooking salt

amia Abdennour

Cho# off the roots1 fan out and rinse under running ta# till free from grit8 #inach has a )ery strong taste1 and to some #eo#le1 it has the effect of setting their teeth on edge8 An easy !ay to modify the taste is to cho# the s#inach coarsely1 s#rinkle !ith cooking salt and rub8 *he s#inach !ill thus lose some of its %uice8 0inse again8

abanikhiyat (*urno)ers1 'ith

#inach $illing) -

amia Abden

PA *0? UUUUUUUUUUUUUUUUUUUUUUUUUUU K "g flour K * acti)e yeast1/ried K(- c oil $+LL+6G UUUUUUUUUUUUUUUUUUUUUUUUUU K "g s#inach - onions - * lemon %uice - K(- c oil salt Cream yeast in !arm !ater and lea)e to bubble in !arm #lace8 ift flour !ith salt1 add yeast1 K(- cu# oil and enough !ater to gi)e dough a stiff consistency8 "nead thoroughly1 and allo! to rise in !arm #lace for K hour8 0inse s#inach lea)es and drain thoroughly in colander1 then cho# finely8 #rinkle !ith salt and rub1 s.uee,ing out the %uice8 0inse1 and #at dry8 Cho# onion )ery fine1 s#rinkle !ith salt1 rub1 rinse1 then add to s#inach8 tir in lemon %uice and - cu#s oil and mi> thoroughly8 0oll out dough thinly and cut out in round sha#es about KM cms in diameter8 Place a s#oonful of s#inach in center of each round1 !et the edges !ith !ater and lift the #astry on three sides and #ress together to form #yramid8 Lightly brush !ith oil and bake in #reheated moderate o)en for KP - -M minutes1 until cris# and golden8

akay +n a K-#int bo!lH CombineH K(- cu# C0T 45/ 05/ P5PP50 K *bs8 G0&T6/ G+6G50 - clo)es GA0L+C1 crushed8 Add L *bs8 &+L or enough to make a mush8 Place K to - *bs8 akay in tiny butter dishes or #ass in a bo!l8

alade 5gy#tienne (Po#ular 5gy#tian K @ er)ings

alad)

firm almost ri#e tomatoes -cut into1K(L-in cubes @ young cucumbers1not #eeled -and cut1into K(L-in cubes @ lg s!eet green #e##ers1cored1 -seeded112 cut into K(Lcube Q scallion1sliced thin K c cabbage1shredded K lb small !hite turni#s1#eeled -2 cut i1nto K(L- cubes-o#t L clo)es garlic1cho##ed fine K(- c fresh #arsley1cho##ed K(- c fresh coriander1cho##ed K(- c fresh dill1cho##ed K t coriander1Ground K(- t cuminseed1Ground K * corn oil K * !hite (or cider )inegar) K lemon3s %uice K(L t hot red chili flakes All )egetables1 !ith e>ce#tion of cabbage1 are cut to same si,e and combined !ith an assortment of fresh herbs8 K8 +n large bo!l1 mi> tomatoes1 cucumbers1 #e##ers1 scallions1 cabbage1 turni#s (if desired)1 garlic1 #arsley1 coriander1 dill1 ground coriander1 and ground cuminseed together8 *oss se)eral times8 et aside8 -8 7ust before ser)ing1 mi> corn oil1 )inegar1 lemon %uice1 and chili flakes thoroughly8 Add sauce to )egetables8 *oss !ell to integrate all seasonings8

alady Voanka,o A er)ings

+n a --.uart glass or china bo!lH CombineH K cu# $05 4 P+65APPL51 cut in K-inch dice K cu# CA6*AL&TP51 cut in K(--inch dice K cu# &0A6G5 1 #eeled and )ery thinly sliced K(- cu# *0A'B500+5 1 sliced8 Mi> the fruits so that they are !ell blended8 Pour K(- cu# CA665/ L+C455 6T* +n a K-#int sauce#anH CombineH K(- cu# TGA0 across to# of fruit8

K(- cu# 'A*50 K(L ts#8 AL* - *bs8 L5M&6 7T+C58 Bring to a boil and boil hard for K minute8 Add - *bs8 PT05 VA6+LLA 5B*0AC* to the syru#8 Pour the #i#ing hot syru# o)er the fruit8 Chill in refrigerator for K hour8 $ill a small cruet or s#rinkler bottle !ith PT05 VA6+LLA 5B*0AC*8 Bring the )anilla8 alady to the table in the bo!l along !ith the cruet of

$ill indi)idual com#ote dishes !ith the fruit8 #rinkle a fe! dro#s VA6+LLA o)er the fruit as it is being ser)ed8

alatet

abanekh ( #inach

alad) -

amia Abdennour

K "g s#inach K onion1grated - * lemon %uice K * oil salt Cho# s#inach lea)es and stems coarsely8 #rinkle !ith salt and rub8 *he s#inach !ill lose some of its %uice8 0inse and #at dry8 Place o)er slo! fire to !ilt8 /rain and s#read to cool8 Add onion1 lemon %uice1 oil and salt and mi> thoroughly8 er)es L - Q8

alatet :abady Bil A%ur (Cucumber(?oghurt - c #lain yogurt K clo)e1finely minced K lg cucumber --#eeled seeded and1 hredded --or finely1/iced salt #e##er1$reshly Ground

alad)

+n a bo!l1 combine all the ingredients1 co)er and refrigerate for - L hours8 At ser)ing time1 taste and ad%ust the seasoning1 then ser)e immediately8 *his is a delightful1 refreshing summer salad also #o#ular in 5gy#t1 *urkey and the Balkans8

amusas K K(- lb e>tra-lean beef1Ground K(- t cumin seed - * green onion1Cho##ed K ds garlic #o!der K ds seasoned salt K ds black #e##er K(L c all-#ur#ose flour - t !ater K #k s.uare egg roll skins K c )egetable oil K8 +n a large frying #an1 mash ground beef !ith a fork8 Add cumin1 green onion1 garlic #o!der1 seasoned salt1 and black #e##er and mi> !ell8 -8 Bro!n meat o)er medium heat8 /rain off fat and set meat aside8 @8 +n a small bo!l1 combine flour and - teas#oons !ater and stir to make a #aste8 L8 Place K egg roll skin on a flat surface8 Co)er remaining skins !ith a slightly dam# kitchen to!el (not terry cloth) so they don3t dry out8 $ill according to directions that follo! reci#e8 P8 +n a large frying #an1 heat oil o)er 8medium-high heat for L to P minutes8 'ith tongs1 carefully #lace K samusa in oil8 amusa should fry to golden bro!n in about @ minutes8 +f it takes longer than this1 increase the tem#erature of the oil8 0emo)e from oil !ith slotted s#oon and drain on #a#er to!els8 0e#eat !ith re- maining samusas1 frying @ or L at a time8 4&' *& $+LL AMT A K8 'ith a #astry brush1 brush all L edges of skin !ith flour and !ater mi>ture8 -8 Place about K tables#oon of meat mi>- ture %ust abo)e center of skin8 @8 $old skin in half o)er filling to form a triangle and #ress edges together to seal8 L8 0e#eat !ith remaining skins8

auce Portugaise (Portugese K er)ings

auce)

@ * oli)e oil - tomatoes1#eeled1 seeded1 K and1Cho##ed K green bell #e##er K(- lg onion K clo)e garlic1cho##ed K t dried thyme1Crushed tart sauteeing(cooking tomatoes in the oli)e oil8 'hile this is going on1 clean ribs and seeds out of the green #e##er and slice in thin %ulienne stri#s8 Add to tomatoes8 /o the same !ith the onion8 Add thyme and garlic8 immer sauce for KP minutes or until desired consistency is reached8 *his is a #retty )ersatile sauce8 ?ou can add cubes of smoked chicken or smoked albacore1 or cubes of drained egg#lant1 and ser)e it o)er #asta or rice for a .uick meal8 +f you add K(L ts#8 (or to taste) cayenne or hot #a#rika1 K(- ts#8 ground cumin1 and K(- teas#oon turmeric to the basic mi>ture1 you can make de#ressions in the sauce and #oach eggs in it8

eitan '( Prunes 2 Almonds (Lahm Lhalou) Q er)ings

- * oli)e oil K- o, seitan1cut into K-inch -chunks - c #runes1#itted K c almonds1blanched K(- c honey - stri#s orange ,est1K(- !ide - and - long K cinnamon stick1Q-inches -broken into --in K orange1%uiced K t orange blossom !ater (o#t) 4eat the oil in a hea)y1 @ or L-.uart sauce#an set o)er medium-high heat8 Add about half of the seitan and #anfry1 turning the #ieces until they are lightly cris#ed on all sides1 about P minutes8 /rain the seitan on a #late lined !ith #a#er to!els8 0e#eat !ith the remaining seitan8 'i#e out the sauce#an and return the seitan to it8 tir in the #runes1 almonds1 honey1 orange ,est and the cinnamon8 Pour in the orange %uice1 the orange blossom !ater (if you are using it)1 and K cu# of !ater8 Bring to a boil1 co)er1 reduce heat to lo!1 and simmer until the #runes are )ery soft1 about LP minutes8 0emo)e and discard the orange ,est and the cinnamon sticks8 er)e mounded on a heated #latter1 accom#anied by steamed couscous or rice8 *his may be refrigerated for u# to - days8

hakshuka K er)ings

K green #e##ers1de#ending on - onions A sm tomatoes K butter1or oli)e oil K salt and black #e##er Q eggs Cut the #e##ers o#en and remo)e the cores and seeds8 Cut them into stri#s8 lice the onions and cut the tomatoes in half8 $ry the onions and #e##ers in butter or oil in a large frying #an8 eason to taste !ith salt and #e##er1 and let them ste! gently in their o!n %uices8 'hen the #e##ers are soft1 add the hal)ed tomatoes and continue cooking until they1 too1 are soft8 *aste the mi>ture1 adding more seasoning if necessary8 /ro# the eggs in !hole1 and cook until set8 eason again if necessary1 and ser)e8 +n some )ersions1 the eggs are not left !hole but are stirred and blended !ith the )egetables to achie)e a creamy te>ture8

hata (4ot K @ @ K K

#ice Accom#animent) - Bea

andler

c lemon %uice clo)es garlic1mashed8 * red #e##er1Crushed t black #e##er t salt

+n a K .uart salad bo!l combine K cu# L5M&6 7T+C5 !ith @ clo)es mashed GA0L+C8 Blend in @ *bs8 C0T 45/ 05/ P5PP501 K ts#8 BLAC" P5PP50 and K ts#8 AL*8 Place in small ramekin dishes and ser)e !ith entrees8 er)es A

horba (Puree &f Lamb "hartoum) - Bea @ lbs8 lamb bones - .t !ater - t salt K(- lb !hole onions1#eeled K(- lb carrots1#eeled and cut in chunks K(- lb cabbage1cut in small !edges K(- lb string beans1trimmed @ clo)es garlic1cho##ed -finely L * #eanut butter K lemon1%uice of K(- c cooked rice1o#tional salt #e##er

andler

+n a Q-.uart sauce#an simmerH @ +bs8 LAMB B&65 in - .uarts 'A*50 and - ts#8 AL* for one hour8 Add K(- +b8 '4&L5 #eeled &6+&6 1 K(+b8 #eeled CA00&* 1 cut in chunks1 K(- +b8 CABBAG51 cut in small !edges1 K(- +b8 trimmed *0+6G B5A6 and @ clo)es finely cho##ed GA0L+C8 immer for K hour until )egetables are thoroughly cooked8 0emo)e lamb bones and #ut the mi>ture through a sie)e or food mill8 AddH L *bs8 P5A6T* BT**50 thinned !ith the %uice of K L5M&6 and o#tionally K(- cu# C&&"5/ 0+C58 Correct the seasoning !ith salt1 #e##er1 etc8 er)e in sou# bo!ls1 about K cu# #er #ortion8 - .uarts of sou# (A K-cu# #ortions)

horbet Ads (Lentil

ou#) - '!!8 udan86et

- c ads magroosh (s#lit red -lentils) - .t chicken (or lamb stock) - md onions K md tomato K md carrot - * finely onions1Cho##ed - * oli)e oil - * lemon %uice - t kammun1cumin salt #e##er Cho# the )egetables into medium-si,e chunks8 'ash lentils8 Put stock into a L-P .uart #ot and bring to boil8 Add the onions1 carrot1 tomato and lentils to stock8 Lo!er the heat to simmer and cook for about S hour or until the lentils are tender8 Puree the mi>ture in either a food #rocessor or blender and return to #ot8 aut the finely cho##ed onions in the oli)e oil until they are soft and bro!n8 Add the cumin1 lemon %uice1 sauted onions1 salt and #e##er to sou# and stir slo!ly o)er lo! heat for about @ minutes8

hrim# Curry (5ast Africa) A er)ings

K(L c butter (or )egetable oil) K c onion1cho##ed K t garlic #o!der K * curry #o!der K t turmeric K * salt K(- t chile #o!der - c coconut milk - lb shrim#1shelled - c #otatoes1#eeled and cubed K c !ater K(L c lemon %uice 4eat a large sauce #an and add the butter or oil8 Add the onion1 garlic #o!der1 curry #o!der1 turmeric1 salt1 and chile #o!der and saute until the onion is soft1 but not bro!n8 Add K cu# of the coconut milk1 shrim#1 #otatoes1 and !ater1 co)er1 and simmer for about -M minutes8 Add the lemon %uice and remaining K cu# coconut milk and cook for another KM minutes1 or until slightly thickened8 er)e hot !ith rice and accom#animents such as the follo!ing in a large sectioned relish dish1 fried onion rings1 cho##ed bananas1 C4&PP5/ cucumbers1 raisins1 mango or #inea##le Chutney1 or toasted shredded coconut8 +f a thicker curry is desired1 dissol)e - tables#oons cornstarch in tables#oons !ater and add during the last fe! minutes of cooking8

hurit Ads (Lentil Q K K L K K er)ings

ou# 'ith Garlic And Cumin) - Arielle3sre

c ads ma%roosh9 .t chicken stock1fresh or can md onion1#eeled and .uartered md tomato1.uartered t garlic1coarsely cho##ed * butter * onion1finely cho##ed t cumin1Ground t salt black #e##er1freshly ground lemon1cut into !edges

'ash the lentils in a large sie)e or colander set under cold running !ater1 until the draining !ater runs clear8 +n a hea)y L to P .uart sauce#an1 bring the stock to a boil o)er high heat8 Add the lentils1 onion1 tomato and garlic1 reduce the heat to lo!1 and simmer #artially co)ered for LP minutes1 or until the lentils are tender8 Mean!hile1 in a small skillet1 melt K tables#oon of the butter o)er moderate heat8 'hen the foam begins to subside1 add the cho##ed onions and1 stirring fre.uently1 cook for KM minutes1 or until they are soft and dee#ly bro!ned8 et aside off the heat8 Puree the sou# through a food mill or #our the entire contents of the sauce#an into a sie)e set o)er a dee# bo!l and force the ingredients through !ith the back of a large s#oon1 #ressing do!n hard on the )egetables before discarding the #ul#8 0eturn the sou# to the sauce#an and1 stirring constantly1 cook o)er lo! heat for @ or L minutes to heat through8 tir in the cumin1 salt and #e##er1 and taste for seasoning8 7ust before ser)ing1 stir in the remaining @ tables#oons of butter8*o ser)e1 ladle the sou# into a heated tureen1 s#rinkle lightly !ith the reser)ed bro!ned onions and ser)e the lemon !edges se#arately8

ke!ered "efta er)ings

KM o, lamb1Ground - * onion1Minced K * fresh #arsley1Cho##ed K * fresh mint (or K K(-) -Cho##ed -teas#oo1n dried mint K(L t each ground cumin1ground -mar%oram11salt1 and #e##er - t oli)e oil K t lemon %uice K(- garlic clo)e1minced K(L t #a#rika +n medium bo!l combine lamb1 onion1 #arsley1 mint1 cumin1 mar%oram1 salt1 and #e##erI mi> !ell8 /i)ide lamb mi>ture into L e.ual #ortions8 $orm each #ortion into a sausage sha#e1 #ressing each onto a K--inch !ooden or metal ske!erI transfer ske!ers to rack in broiling #an8 +n measuring cu# or small bo!l combine oil1 lemon %uice1 garlic1 and #a#rikaI using #astry brush1 brush oil mi>ture o)er keftas1 coating all sides8 Broil1 turning once1 until keftas are bro!ned on all sides1 P to Q minutes on each side8 Makes - ser)ings1 - ske!ers each8

liced *omato 2 &nion L Q er)ings

alad

tomatoes1#eeled 2 sliced -cross!i1se K(- s#anish onion -UorUK red onion1sliced into thin -- rings K(L c oli)e oil K * )inegar K garlic clo)e1crushed K salt 2 #e##er K #arsley1cho##ed K #n s!eet #a#rika K #n cumin Combine the tomato 2 onion slices8 Make a sauce !ith the remaining ingredients 2 #our o)er the tomatoes 2 onion8

ou# &f Chick Peas KM er)ings

K c dried chick #eas1soaked K(- c #arsley1cho##ed K salt K(L t black #e##er - #n #ul)eri,ed saffron K(L t turmeric K t ginger1grated K(- c onion1grated @ * oli)e oil A c stock K * tomato #aste K c #otatoes1cubed K(L c lemon %uice /rain soaked chick #eas 2 #lace in a casserole or sou# #ot8 Add #arsley1 salt1 s#ices1 onion1 oil 2 stock8 Bring to a boil8 0educe heat1 co)er 2 simmer for K hour8 Add the tomato #aste 2 simer for another K hour8 After - hours1 add the #otatoes 2 simmer for another @M minutes8 Add the lemon %uice1 check for salt 2 ser)e8

ou#e /e Pesach (Passo)er A @ er)ings

ou#)

ribs cardoon1cut into K(--cubes (1see -- note) @ kohlrabies1cut into K(-cubes P carrots1cut into K(L- cube K(L c #arsley1cho##ed K(L c fresh coriander1cho##ed K lb beef chuck1cut into thin -inch #i1eces K(- t 1#e##er K t 1salt1 or to taste K t #a#rika P c 1!ater @ sheet mat,oh1broken into K- s.uare1#ieces *unisians like cardoons1 the freshly ribs from a #lant of the artichoke family8 Along !(all the other )egetables 2 seasonings it makes 2 a fine sou# for the holiday8 K8 Put e)erything into a #an e>ce#t the !ater 2 mat,oh8 team o)er lo! heat for KM mins1 shaking the #an )igorously8 Add the !ater1 bring to a boil1 2 simmer o)er lo! heat for K hr8 -8 'hen the meat is tender1 #ut the mat,oh #ieces on to# of the sou#1 co)er the #an1 2 simmer for KM mins more8 /o not stir8 er)e hot1 meat 2 )egetables together8

outh African Curried Beef Gratin - * #ine nuts -- almonds or1 li)ered -cashe!s K md onion1finely cho##ed K * canola (or sunflo!er oil) - lb lean beef1Ground K t salt -M grinds black #e##er K * indian curry #aste --or - ts# curry #o!der @ * a#ricot #reser)es1or mango -chutney - * fresh lemon %uice 99custard mi>ture99 @ lg eggs K K(@ c coconut milk1Canned K t salt - t soy sauce K(- t #a#rika K #n chili #o!der KM grinds black #e##er - bay lea)es Preheat o)en to KRPC (@PM$)8 +n hea)y-based skillet1 toast nuts o)er moderate heat1 tossing fre.uently1 until they smell toasty1 about @ minutes8 +n large skillet o)er moderate heat1 heat oil and cook onion1 stirring1 until golden bro!n1 about P minutes8 Add ground beef and fry1 stirring once or t!ice1 until !ell-bro!ned1 about @ minutes8 Add salt1 #e##er1 curry1 #reser)es and lemon %uice8 Cook gently for P minutes1 then stir in the toasted nuts8 *ransfer to casserole or small gratin dish1 and kee# !arm !hile you make the to##ing8 Custard Mi>tureH +n bo!l1 !hisk eggs !ith coconut milk8 Add salt1 soy sauce1 #a#rika1 chili #o!der and black #e##er8 Mi> !ell1 then #our custard (it !ill be thin) e)enly o)er meat mi>ture8 Arrange bay lea)es on to#8 Bake for @M minutes1 until to# has set and is golden bro!n8 Allo! to cool for P minutes before ser)ing !ith rice and a green )egetable8 Makes L to Q ser)ings8

outh African 4ot Chocolate

auce - La)anda

@ * margarine @ * cococa K tin condensed milk (@NMg or -K- o,) Melt the margarine in the to# of a double boiler1 and stir in the cocoa #o!der8 Combine !ell1 then add the tin of condensed milk8 tir !ell and heat through until almost boiling8 Pour o)er )anilla ice cream for a sinfully good dessert8

#iced 0ice K(onion thinly1 liced &il K c rice - clo)es K #n cardamon K stick cinnamon1K(- - inch K(- c !ater1or more Bro!n onion in a small amount of oil8 tir in rice1 clo)es1 cardamon1 and cinnamon8 Add !ater and simmer o)er a lo! heat8 Continue cooking1 adding small amounts of !ater needed until rice is cooked8 *he rice should be )ery dry

#icy And 4ot *unisian Lamb K er)ings

ausage

@ lb lamb1Ground K t salt K K(- t cumin - t black #e##er1Coarsely Ground L t #a#rika K K(- t cayenne K t cinnamon K(- c #omegranate %uice K K(- t garlic1Minced K t dry ginger K t thyme lea)es Mi> together all ingredients1stuff into casings1 and t!ist into Pinch lengths8

#icy Cooked Carrot K er)ings

alad $rom Morroco

KM lg carrots (a##ro>8 K kg) A stalks of #arsley (or more K if you like)-cho##ed A clo)es of garlic (cho##ed K fine) K t cumin K(- t salt P t oil (or less) P t fresh lemon %uice K(- t cayenne #e##er (hot1Ground K red #e##er) 'ash and cook carrots in salt !ater for a##ro>8 @M min8 o)er a medium flame8 Peel and slice into rounds8 Place in a !ide bo!l8 Add cho##ed #arsley and garlic to the carrots Add cumin1 salt1 lemon %uice1 oil and cayenne to the bo!l and mi> all the ingredients !ell8 er)e cold8 GarnishH cho##ed #arsley

#inach And Groundnut L er)ings

te! - 4ar)a 4achten

K onion1cho##ed K chili #e##er1cho##ed K * oil K(- c finely unsalted1Ground -#eanuts K c coconut milk K #k fro,en s#inach (KM1Cho##ed -ounce)1tha!ed and drained salt1to taste +n a hea)y ste!ing #an1 saute onions and chili #e##er in oil until onion is trans#arent8 Add #eanuts and coconut milk1 slo!ly1 stirring constantly until mi>ture comes to a boil8 Add s#inach and salt to taste8 0educe heat and simmer KP minutes or until s#inach is cooked8

#inach L

alad 'ith Moroccan Lemon

er)ings

- lb s#inach K K(- c finely #arsley1Cho##ed K c coarsely cilantro1Cho##ed K c celery lea)es1Cho##ed @ garlic clo)es1minced(#ressed K(- t #a#rika K(L t chili #o!der K * oli)e oil - moroccan lemon .uarters9 - * lemon %uice Q cherry tomatoes1stemmed1half 9 - finely cho##ed *rim off s#inach roots and remo)e bruised and yello!ed lea)esI discard8 0inse s#inach !ell1 drain1 and coarsely cho#8 +n a P-Q .uart #an1 combine s#inach1 #arsley1 cilantro1 and celery lea)es8 tir o)er high heat %ust until greens are !ilted1 @-P minutes8 Pour )egetables into a colander set o)er a bo!l8 Press s#inach mi>ture to remo)e li.uidI #lace )egetables in a ser)ing bo!l8 (+f made ahead1 co)er and chill u# to a day8) 0eturn drained s#inach li.uid to #anI add garlic1 #a#rika1 and chili #o!der8 Boil1 unco)ered1 o)er high heat until reduced to about K(L cu#1 @-P minutes8 Add oil1 #reser)ed lemon1 and lemon %uice8 (+f made ahead1 co)er and chill u# to a day8) *o# greens !ith tomatoes and #our dressing o)er the )egetables8

#inach P

te!

er)ings

@(L c )egetable oil K sm onion1#eeled and cubed K sm tomato1cubed @ o, tomato #aste K lb fresh s#inach1cleaned and -cho##ed --&0 KM o, #kg1$ro,en -cho##ed s#ina1tha!ed K cn corned beef (K- ounce) K t red #e##er1Ground K t salt K8 +n a large frying #an1 heat oil o)er medium heat for K minute8 Add onions and saute until trans#arent8 -8 Add tomatoes and tomato #aste and cook for P minutes8 Add remaining ingre- dients1 co)er1 and cook for @M to @P minutes o)er medium-lo! heat8 @8 er)e o)er rice8

er)es L to Q

!eet Balls -P er)ings

K egg K(- t salt @ * baking #o!der K K(- c sugar K(- t nutmeg K K(- c !ater1'arm @ @(L c all-#ur#ose flour (to L K(L) )egetable oil K8 +n a large bo!l1 combine egg1 salt1 baking #o!der1 sugar1 and nutmeg and stir !ell8 Add K-K(- cu#s !arm !ater and stir again8 -8 Gradually stir in enough flour so that dough is stiff and only slightly sticky8 @8 'ith clean1 floured hands1 roll dough into balls the si,e of !alnuts8 L8 Pour K(- inch oil into #an and heat o)er medium-high heat for L to P minutes8 P8 Carefully #lace balls in oil1 a fe! at a time1 and fry @ or L minutes #er side or until golden bro!n8 0emo)e from #an !ith slotted s#oon and drain on #a#er to!el8 er)e !arm8 Makes -P to @M doughnuts

*agarines (6oodle Pancake) K er)ings

K lb dry egg noodles1broken into - K-in #1ieces !ater salt L * corn oil1di)ided P md (- c) onions1sliced thin K(- lb beef1Ground K t salt K(L t #e##er K8 +n a #ot1 cook noodles in lightly salted !ater for about P minutes until al dente8 /rain !ell8 et aside8 -8 +n a skillet1 heat - tb oil8 Add onions and stir-fry o)er lo! heat for @ minutes until onions are %ust golden8 Add beef1 salt1 and #e##er and stir-fry mi>ture for P minutes longer8 *urn out into a bo!l and reser)e8 @8 *o same skillet1 add remaining - tb oil and half of cooked egg noodles8 Co)er noodles !ith reser)ed meat(onion mi>ture and then remaining half of #asta8 $ry o)er moderate heat until bottom #asta becomes cris# and firm1 about P minutes8 $li# the #ancake o)er on a large dinner #late and slide other side into the skillet8 Bro!n o)er moderate heat for P minutes more8 er)e this cris# #ancake !arm !ith salads8 Makes L ser)ings8

*agen 4amam Bil $reek (Casserole &f Pigeon 'ith 4ulled Grain - #igeons - c hulled grain L c meat stock1u# to P cu#s K(- t mi>ed s#ice K * cooking oil K * butter salt #e##er Parboil #igeons in salted !ater for about KM minutes and hal)e them8 Lightly fry the hulled grain in K tables#oon oil8 Add stock1 mi>ed s#ice and seasoning1 and cook for KM minutes8 0emo)e from fire and #lace in casserole1 burying the #igeons %oints in the grain8 Melt butter and dribble on to#8 Co)er casserole and bake in #reheated moderate o)en for @M - LM minutes8 Tnco)er and allo! to# to bro!n8 $or )ariety1 try - cu#s rice cooked in - cu#s milk and - cu#s stock !ith K teas#oon of cinnamon8 ser)es L - Q

*agine &f Chick Peas 'ith Aromatics L er)ings

L c chick #eas1soaked K salt K s#anish onion1grated @ lg tomatoes1skinned1 seeded 2 --1/iced Q s#rigs italian #arsley1-cho##ed L s#rigs cilantro1cho##ed K(L t hot red #e##er K(L t s!eet red #e##er K(L t cinnamon K(L t saffron K(L t cumin K(L t ginger K black #e##er Q * oli)e oil /rain chick #eas 2 cook in boiling salted !ater until tender8 /rain8 Peel chick #eas 2 combine !ith onion in a tagine (or shallo! casserole)8 Add tomatoes1 herbs1 s#ices1 salt 2 #e##er8 Mi> !ell8 'hen ready to cook1 add oli)e oil 2 simmer o)er a lo! heat for KP minutes or until the chick #eas are !ell im#regnated !ith the aromatoc fla)ours8

*agine &f Chicken 'ith Prunes And Almonds - * #are)e margarine or K )egetable oil K md onion1finely cho##ed @ K(- lb meaty chicken #ieces1remo)e skin if desired K c 1!ater K to @ ts#8 cinnamon1Ground K(- t ginger1Ground K(L to K(- ts# black #e##er -#referably1$reshly Ground K #n 1salt KM to K- o, #runes1Pitted -about - cu#s K * honey (or sugar (o#tional)) K c !hole blanches almonds -lightly1*oasted +n a )ery large dee# skillet or a /utch o)en1 o)er medium-high heat1 heat the margarine or oil (or use a mi>ture)I then saute the onion until it is tender but not bro!ned8 Add the chicken to the skillet and lightly bro!n it on all sides8 Mi> the !ater !ith the cinnamon1 ginger1 #e##er1 and salt and #our it o)er the bro!ned chicken8 Bring the li.uid to a boil8 Co)er the skillet tightly1 lo!er the heat1 and simmer the chicken for @M minutes1 turning the #ieces occasionally8 Add the #runes and honey (if used) to the skillet1 e)enly distributing the #runes around the chicken1 and making sure they are co)ered !ith li.uid8 Co)er the skillet again1 and simmer the chicken and #runes together for about -M minutes1 or until both are )ery tender8 +f the sauce becomes too dry and begins to stick to the bottom of the skillet1 stir in additional !ater as needed8 Tse tongs or a slotted s#oon to transfer the chicken to a large ser)ing #latter8 tir about half the almonds into the #rune sauce remaining in the #otI then s#oon the sauce mi>ture o)er the chicken8 Garnish the to# !ith the remaining almonds8 6oteH *o toast the almonds1 s#read them in a %elly roll or similar #an and heat then in a @PM-degree o)en1 stirring them occasionally1 for about KM minutes1 or until they are lightly bro!ned8 &r1 to toast them in the Moroccan manner1 heat some )egetable oil in a skillet and saute the almonds in the oil until they are lightly bro!nedI then remo)e them !ith a slotted s#oon and drain them on #a#er to!els8

*agine &f &kra 2 *omatoes P er)ings

K(- lb okra L K(- lb tomatoes1#eeled1 seeded 2 - cho##e1d - * #arsley1cho##ed K K(- t s!eet #a#rika K t garlic1cho##ed K salt @ * )egetable oil 'ash1 to# 2 tail the okra8 tring together !ith thread into a ;necklace;8 &)er high heat1 cook the tomatoes !ith the #arsley1 #a#rika1 garlic1 salt 2 oil1 mashing do!n the tomatoes as they cook8 After KM minutes1 lo!er the heat to medium1 add the okra 2 begin to #oach iti n the sauce8 $rom time to time lift u# the necklace to stir8 After the okra is tender1 remo)e 2 kee# !arm8 Continue to reduce the tomatoes until all the !ater has e)a#orated 2 the oil is released8 $ry the tomatoes in this released oil1 stirring continuously8 Gently #ull out the thread1 #lace the okra in the ser)ing dish8 Pour the sauce o)er the to#8 er)e hot or luke!arm8

*agine &f L

!is Chard

er)ings

K- c s!iss chard1finely cho##ed K c onion1cho##ed K(- c cilantro1cho##ed K(- c salad oil K t s!eet #a#rika K salt 2 #e##er K(L c ra! rice Place chard in the casserole !ith the onion1 cilantro1 oil1 #a#rika1 salt1 #e##er 2 K(L c !ater8 Cook1 co)ered1 @M minutes8 Add the rice 2 continue cooking until all the li.uid has been e)a#orated1 about -M minutes8 er)e !arm8

*amayya (Green 4amburgers) - '!!8 udan16et - c beans (foul1Broken -madshoosh) K(- c finely #arsley1Cho##ed K(L c finely coriander1Cho##ed K(L c finely dill1Cho##ed K c finely green onions1Cho##ed K(- c finely cho##ed onion1(K -small onion) - * finely garlic1Cho##ed K t salt1or to taste K(- t #e##er1or to taste K t dry coriander #o!der chili #o!der1o#tional sesame seeds oil for frying Place the beans in a large bo!l of !ater and rinse se)eral times until the !ater is clear8 $ill the bo!l !ith at least Q cu#s of !ater1 co)er and allo! them to soak for - to @ days8 'ash the greens and dry !ell1 this makes them easier to cho#8 0emo)e the tough #arts of the stem and then finely cho# the lea)es and the remaining delicate stems8 Measure the greens after they are cho##ed1 but do not #ack them do!n into the cu#8 'ash the green onions and cho# both the !hite onion #art and the green stem8 Cho# the onion and garlic8 /rain the beans and grind )ery fine8 +f you are grinding the beans in a food #rocessor1 turn the machine on em#ty and slo!ly dro# through the tube onto the mo)ing blade8 Place the beans in a bo!l and set aside8 Add the greens1 onions and garlic to the #rocessor1 blend !ell8 Add the mashed beans to the #rocessor and #rocess until the mi>ture looks green8 *ransfer the mi>ture to a bo!l1 add the s#ices and baking soda1 mi> e)erything until !ell blended8 Co)er the bo!l and let sit for at least @M minutes8 *he longer the better so the fla)ors blend8 +f you do not cook all the batter1 co)er and store in the refrigerator8 4eat a medium saute #an1 !hen hot add K(- inch of oil and heat until it is hot1 lo!er the heat slightly8 *o sha#e the #atties1 take a large sou# s#oon and fill the bo!l of the s#oon !ith some of the batter1 #ressing it firmly into the s#oon8 #rinkle the to# !ith sesame seeds and then #ush it off the s#oon into the hot oil8 $ry for - to @ minutes or until it has turned bro!n8 *urn the #atties o)er and cook again - to @ minutes or until bro!n8 0emo)e from the oil to a #a#er to!el to drain8 /on3t let the oil get too hot or the crust !ill get too cris# or if the oil cools do!n too much1 the #atties !ill soak u# too much oil8 er)es A

*a.liya (5gy#t) -

amia Abdennour

-M clo)es garlic1crushed K t coriander1Ground K * cooking oil salt #e##er Mi> garlic1 coriander1 salt and #e##er to a smooth consistency1 then saut for @ - P minutes8 *oss into #ot of boiling ste!8 Ladle one s#oon of the cooking broth back into frying #an1 stir and toss again into cooking #ot8 *his !ill ensure that all the ta.liya is used8 A #leasant tishshshsh sound al!ays follo!s the tossing of the ta.liya into the #ot8 *his mi>ture is added to almost all ste!ed )egetables1 !hether cooked !ith or !ithout meat8 *a.liya means frying1 but it s#ecifically calls for fried garlic !ith ground coriander - no other s#ice8 ser)es L - Q

*hree &nion L er)ings

aute

K(L c oli)e oil - md red onions1sliced - c green onions1cho##ed - md onions1sliced K(- c )egetable stock - * lemon %uice - * sugar K(A t coriander K salt 2 #e##er 4eat oil in a hea)y skillet o)er medium heat8 Add all the onions8 Co)er 2 cook for KM minutes1 stirring occasionally8 Tnco)er 2 cook for another KM minutes1 stirring occasionally8 Add the remaining ingredients1 cook for P minutes again stirring occasionally8 er)e !arm !ith either ste!s or sand!iches8

*omato 2 Green Pe##er K er)ings

alad1 $e,

tyle

@ green bell #e##ers L lg tomatoes K garlic clo)e1crushed K #n s!eet #a#rika K(L t cumin - * oli)e oil K * lemon %uice K(- t salt K(L t black #e##er K(L #reser)ed lemon1see reci#e Pre#are #e##ers by grilling them in a LPM$ o)en or holding them o)er a gas flame until the skins are e)enly charred8 Place in a to!el 2 set aside to cool8 'hen cool1 sli# off the skins1 core 2 seed8 Cut into small #ieces 2 set aside8 kin the toamtoes 2 cut out the core8 lice each tomato in half cross!ise 2 s.uee,e gently to remo)e the seeds8 Cut the flesh into small #ieces8 Mi> #e##ers 2 tomatoes in a glass ser)ing dish 2 add all remaining ingredients e>ce#t the #reser)ed lemon8 Mi> !ell8 0inse #reser)ed lemon under running !ater 2 cut a!ay the #ul#8 Cut the #eel into cubes 2 s#rinkle o)er the salad8 er)e cool8

*omato 2 Pe##er 0elish 'ith Moroccan Lemons A er)ings

- small green bell #e##ers K cn tomatoes (-A o,) K garlic clo)e1#ressed(minced - * oli)e oil @(L t cumin1Ground K(L t #a#rika K(L t #e##er @ moroccan #reser)ed lemons9 9 - .uarters1 cho##ed Place bell #e##ers in a N-KM;-!ide #anI broil L; from heat1 turning as needed1 until charred on all sides1 KP--M minutes8 Cool8 0emo)e #eel1 stems1 and seeds8 Cho# #e##ers8 /rain tomatoes1 reser)ing %uice for another use8 Coarsely cho# tomatoesI drain !ell8 +n a bo!l1 mi> bell #e##ers1 tomatoes1 garlic1 oil1 cumin1 #a#rika1 and #e##er8 Add #reser)ed lemon to taste8 er)e1 or co)er and chill u# to a day8 Makes about - K(- cu#s relish8

*omato And Pe##er 0elish 'ith Moroccan Lemons A er)ings

- small green bell #e##ers K cn tomatoes (-A o,) K garlic clo)e1#ressed(minced - * oli)e oil @(L t cumin1Ground K(L t #a#rika K(L t #e##er @ moroccan #reser)ed lemons9 9 - .uarters1 cho##ed Place bell #e##ers in a N-KM;-!ide #anI broil L; from heat1 turning as needed1 until charred on all sides1 KP--M minutes8 Cool8 0emo)e #eel1 stems1 and seeds8 Cho# #e##ers8 /rain tomatoes1 reser)ing %uice for another use8 Coarsely cho# tomatoesI drain !ell8 +n a bo!l1 mi> bell #e##ers1 tomatoes1 garlic1 oil1 cumin1 #a#rika1 and #e##er8 Add #reser)ed lemon to taste8 er)e1 or co)er and chill u# to a day8 Makes about - K(- cu#s relish8

*omato Beef And &kra (5gy#t) K er)ings

K lb beef1Ground K(- c onion1Minced K lg garlic clo)e1minced K K(L c tomato sauce K ds #e##er K egg1lightly beaten - * fine dry bread crumbs KM o, #kg !hole okra1$ro,en K cooked1drained K butter K lemon (garnish)1 lices Bro!n beef in skilletI add onion and garlic and cook until tender1 stirring to se#erate meat8 Pour off fat8 Add tomato sauce1 #e##er1 egg1 and bread crumbsI bring to a boil8 0educe heat and simmer for P minutes1 stirring occasionally8 Arrange okra around buttered K-.uart casserole !ith ti#s to!ard center and ends along the outsideI s#oon tomato mi>ture o)er okra8 Bake in #reheated @RP$ o)en for @M minutes1 or until setI let stand KM minutes8 +n)ert on ser)ing #latterI garnish !ith lemon slices8

*unisian Chicken L er)ings

chicken breasts1skinned1 -boned 2 c1ut into chunks @(L t salt K(- t #e##er K(L t cumin L t cornstarch L t oli)e oil K egg !hite1beaten frothy Q * butter K K(- c onion1minced K(@ c green oli)es1cho##ed K(L c #arsley1minced - * lemon %uice - garlic clo)es1minced K(- t #a#rika K(A t sugar K(A t hot red #e##er KQ !hole oli)es1green or black K(- c cashe!s (or #eanuts) Arrange chicken in shallo! baking dish and s#rinkle !ith salt1 #e##er and cumin8 Let stand for -M minutes8 #rinkle !ith cornstarch and oil)e oil8 *urn to coat and let stand another -M minutes8 Add egg !hite and let stand another @M minutes8 0emo)e chicken from marinade and saute in butter until cooked8 0emo)e to !arm dish8 +n same #an1 saute onion in - *bs# butter until soft8 Add cho##ed oli)es1 #arsley1 lemon %uice1 garlic1 #a#rika1 sugar and red #e##er8 aute @ minutes more8 Add chicken1 oli)es1 nuts and saute @ more minutes8 er)e o)er rice #ilaf8

*unisian Chick#ea

ou#

K K(- c chick#eas1/ried- !ashed and #icked o)er bay lea)es K * cumin seeds - * oli)e oil K c onions1coarsely cho##ed L clo)es garlic K t harissa K t salt - * !hite !ine )inegar @ K(- c medium-stale #ita1torn (or other flatbread) K(L c ca#erberries-soaked rinsed and1/rained --reser)e a cou#le !hole for garnish - t #arsley1finely cho##ed e>tra )irgin oli)e oil1for dri,,ling A lemon !edges oak the chick#eas o)ernight in about Q cu#s of !ater8 /rain and transfer to an o)en#roof casserole1 along !ith bay lea)es and enough !ater to co)er by K K(- inches8 Bake unco)ered at @-P$ until tender1 about - hours (most should stay intact)8 /uring baking1 add more !ater if neededI set aside8 'hile the chick#eas are cooking1 toast the cumin seeds in a hea)y skillet o)er medium heat until fragrant but not bro!n1 about P minutes8 (/o not burn8) Grind to a fine #o!der !ith an electric s#ice grinder or a mortar and #estleI set aside8 +n a large1 hea)y sauce#an o)er medium heat1 !arm the oil until fragrant8 aute the onion1 stirring1 until tender but not bro!ned1 P to R minutes8 tir in the garlic and cook for K minute8 Add the harissa and ground cuminI cook briefly1 %ust until fragrant8 Add the cooked chick#eas1 their li.uid1 and the salt8 immer until the onions ha)e disintegrated1 about K hour8 0emo)e the #an from the heatI season !ith the )inegar to taste8 0emo)e and discard the bay lea)es8 *aste and ad%ust the seasonings8 /i)ide the #ita among L heated sou# bo!ls8 #oon the chick#eas o)er the bread !ith e.ual #ortions of the li.uid8 #rinkle !ith the ca#erberries and #arsley1 and add more harissa to taste8 7ust before ser)ing1 dri,,le a bit of the oli)e oil o)er each bo!l8 er)e lemon !edges on the side for e>tra tartness8 Garnish !ith reser)ed !hole ca#erberries8

*unisian $i)e- #ice Po!der K er)ings

K * clo)es K * black #e##ercorns K K(- t malagueta #e##er K K(- t nutmeg1$reshly Grated K t cinnamon1Ground Grind together the clo)es1 #e##ercorns1 and malagueta #e##er8 Add the nutmeg and cinnamon and blend !ell8 tore in an airtight container8 Tse to fla)or lamb and )egetable dishes8

Vary Amin Anana A er)ings

+n a L-.uart sauce#anH auteH K(- +b8 B&65L5 C4TC" cut in K(--inch cubes in

- *bs8 &+L until meat is bro!n on all sides8 Add K *&MA*& cut in K(--inch chunks8 Cook !ith the beef for KM minutes8 AddH K bunch CALL+&6 1 cut in K-inch #ieces8

K(- +b8 MT *A0/ G0556 1 cut in small #ieces K(- +b8 P+6AC41 cut in small #ieces K bunch 'A*50C05 1 cut in small #ieces8 aute stirring occasionally !ith co)er on until )egetables soften8 AddH - cu#s 'A*50 (or enough to co)er )egetables) and K cu# 0+C5 K *bs8 AL* K(- ts#8 P5PP508 Co)er tightly and simmer slo!ly until rice is thoroughly cooked and all the li.uid is absorbed8 Correct the easoning to your taste8 akay as a relish to accom#any Laso#y8

er)e !ith hot #e##er

Vegetable Casserole P er)ings

- * )egetable oil K sm onion --sliced and into1 e#arated -rings K md egg#lant --un#eeled1cut into -bite-si,ed #ie K sm s!eet red #e##er --cored and thinly1 liced K clo)es garlic (K--)1#eeled -and1Crushed K lb fresh s#inach1cleaned and -C4&PP5/ --or KM o, #kg1$ro,en -cho##ed s#ina1tha!ed K sm ,ucchini1#eeled and sliced - md tomatoes1cut in !edges K(- t salt K(L t black #e##er K8 +n a large frying #an1 heat oil o)er medium-high heat for L to P minutes8 -8 Add onions to #an and stir-fry for - to @ minutes8 Continue to add )egetables to #an in order listed1 stir-frying each - to @ minutes before adding the ne>t8 @8 tir in salt and black #e##er8 Co)er #an1 reduce heat to lo!1 and simmer KM to KP minutes or until )egetables are tender8 L8 er)e immediately8

er)es L to Q

Vegetable

te! (Vegetable Alecha) (5thio#ia)

K c Bermuda onions1cho##ed L * )egetable oil L carrots1#eeled and cut in -K; slic L bell #e##ers1cleaned and -.uartered @ c !ater @(L c tomato sauce - t salt K(- t ginger1Ground L #otatoes1cut into thick -slices - tomatoes1#eeled and cut -into !edge K sm cabbage1cut into K; !edges alt1to taste Pe##er1to taste +n a L-.uart sauce#an1 saute the onion in the oil until soft but not bro!n8 Add the carrot1 bell #e##er1 !ater1 tomato sauce1 salt1 and ginger1 co)er1 and cook for KM minutes8 Add the #otatoes and tomatoes and cook for another KM minutes8 Add the cabbage1 salt1 and #e##er and cook until the )egetables are tender8 er)e hot8 Makes A ser)ings

Vermicelli And 0aisins P er)ings

- * )egetable oil - c )ermicelli --broken into K; #ieces - c hot !ater @(L t cardamom1Ground K(L c sugar K(L c raisins K(L c cho##ed dates1o#tional K(L c cho##ed !alnuts1o#tional K8 +n a large frying #an1 heat oil o)er medium heat for K minute8 Add )ermicelli and saute until light bro!n8 -8 lo!ly add - cu#s hot !ater8 dates1 and nuts8 tir in cardamom1 sugar1 raisins1

@8 Co)er1 reduce heat to lo!1 and simmer o)er medium-lo! heat1 stirring occasion- ally1 for about KM minutes or until all !ater is absorbed and )ermicelli is tender8 er)es L to Q

'hite Beans +n L er)ings

!iss Chard

auce (*abikha B3salk)

- lb s!iss chard (or s#inach) - * oli)e oil K c !hite kidney or1/ried -haricot beans1soaked o)ern K K(- lb ne! #otatoes1#eeled 2 -hal)ed (or .uarte) L cl garlic1#eeled @ c )egetable broth 9or9 K )egetable bouillon cube -dissol)ed in @ c hot !ater K salt 2 #e##er1*o *aste /+05C*+&6 H Bring se)eral .uarts of !ater to a boil in a large #ot8 Cut off and discard the !hite coarse ribs from the chard8 +f using s#inach1 remo)e the stems8 Blanch the greens in boiling !ater for @ minutes8 /rain and cool8 .uee,e to e>tract as much moisture as #ossible8 Coarsely cho# the greens8 4eat the oil in a large saute #an8 Add the greens and saute o)er medium heat for @ minutes8 cra#e the contents of the #an into a food #rocessor and #uree into a smooth #aste8 0eturn the #ureed greens to the #an8 #read the beans e)enly o)er #uree and arrange the #otatoes on to#8 Add the garlic and )egetable broth8 Bring to boil1 co)er the #an1 and cook o)er lo! heat for LP minutes8 /o not stir8 At the end of this time1 the beans should be half!ay cooked and the li.uid should almost co)er the #otatoes8 et the co)er a%ar and cook1 #artially co)ered1 an additional LP minutes or until the beans are creamy and about half the li.uid has e)a#orated8 eason !ith salt and #e##er to taste and ser)e hot8 *his ste! may be refrigerated for K day8 Makes about L ser)ings

'inter $ruit Couscous L er)ings

- * oil K(- c onion1cho##ed K K(- c bulgur (or bro!n rice) -uncooked K c a#ricots1dried K c #runes1cho##ed K c a##les1dried1cho##ed L c )egetable stock K(- t nutmeg1ground K(- t cinnamon1ground K(L t coriander1ground 4eat o)en to @PM degrees8 4eat oil in /utch o)en o)er medium heat8 Cook onion in oil about - minutes1 stirring fre.uently1 until tender8 tir in bulgur8 Cook about P minutes1 stirring occasionally1 or until bulgur is golden bro!n8 tir in remaining ingredients8 Co)er and bake PM to QM minutes or until bulgur is tender8

?am $ufu (Ghana) - lb yams K(L t black #e##er K(L t salt K t butter 6oteH ?ou can substitute canned yams for the !hole ra! yams8 Put the yams in a #ot of cold1 unsalted !ater1 bring to a full boil1 and cook for -P minutes1 or until soft8 0emo)e from the heat1 drain1 and allo! to cool8 Peel the yams1 combine !ith the other ingredients1 and mash8 Place the mi>ture in a food #rocessor1 and run briefly to remo)e lum#s8 /& 6&* PT055Z (+f a #rocessor is not a)ailable1 go directly to ste# L8) 0emo)e the fufu to a bo!l1 and beat !ith a !ooden s#oon or !ire !hisk until smooth8 *he fufu should ha)e a sticky1 slightly resilient consistency8

?ekik Alich3a (5thio#ia) L K K K L c c c c * * t s#lit #eas (red (or green)) !ater oil red onions1Cho##ed garlic1Cho##ed ginger1Cho##ed black #e##er alt1*o *aste fresh green Anaheim1 liced --or 7ala#eno #e##ers

'ash the s#lit #eas8 Boil in the !ater until soft8 /rain8 4eat the oil in a medium #an8 Add the onions and fry until soft8 Add the #eas and stir to #re)ent sticking8 Add the garlic1 ginger1 black #e##er1 and salt8 immer for -M to @M minutes1 stirring occasionally8 Add the green #e##ers and stir8 er)e hot or cold8

?emarina ?e!otet /abo (5tho#ain 4oney ?east Bread) K #k yeast K(L c luke !ater1'arm K egg K(@ c honey K * coriander1Ground K(- t cinnamon K(L t clo)e1Ground K t salt K c luke !hole milk1'arm Q * butter1softened L c flour (L to P) +n a small bo!l1 s#rinkle the yeast o)er the !arm !ater and let it stand for @ minutes1 then stir to dissol)e8 et the bo!l in a !arm #lace for about P minutes1 mi>ture should double in )olume8 +f it does not1 re#eat Combine the egg1 honey1 coriander1 cinnamon1 clo)es1 and salt in a dee# bo!l1 mi>ing until smooth8 Add the yeast mi>ture1 milk1 and P tables#oons of the melted butter8 Beat until !ell blended8 tir in the flour S cu# at a time1 until it becomes too stiff to stir8 &n a lightly floured board1 knead the dough1 adding a small amount of flour !hen necessary to kee# the dough from sticking8 "nead for about P minutes8 Place the dough in a large greased bo!l8 co)er !ith a dam# cloth and let it sit in a !arm #lace for about K-K(- hours8 Grease a cookie sheet !ith the remaining K tables#oon of butter8 Punch do!n the dough and knead it again for a fe! minutes8 ha#e the dough into a round1 and #lace it on the greased sheet8 Preheat the o)en to @-P degrees8 Let the bread rise again !hile the o)en is #reheating8 Bake the bread for K hour1 or until the to# is crusty and light golden bro!n8 0emo)e from the o)en and let it cool8

?emiser K

elatta (Lentil

alad)

er)ings

K K(L c lentils1dried @ * !ine )inegar1red - * oil K t salt K #e##er1black A lg shallot1large - anaheim chiles Peel shallots1 then cut length!ise in half8 eed chiles and cut into K; > K(A; stri#s8 'ash lentils under cold running !ater8 immer them in lightly salted !ater for -P to @M minutes1 or until tender but still some!hat firm8 /rain and rinse under cold !ater to cool them8 /rain again and set aside8 Combine )inegar1 oil1 salt and #e##er in a bo!l1 beating !ith a !hisk8 Add lentils1 shallots and chiles8 tir gently to mi> !ell8 Marinate at room tem#erature for about @M minutes before ser)ing1 stirring #eriodically8

:imbab!e Greens L er)ings

K bn Collard greens1!ashed K c 'ater K lg *omato1cored1 cho##ed P Green onions (green and -!hite #art)1sliced @ * 6atural smooth #eanut butter alt1to taste $inely shred the greens1 discarding tough stems8 Place in a sauce#an !ith the !ater8 Bring to boil and cook1 stirring occasionally1 %ust until greens are crunchy-tender (don3t o)ercook)8 /rain greens1 reser)ing li.uid8 0eturn greens to medium heatI add tomato and onions8 4eat through1 stirring fre.uently8 *hin #eanut butter !ith @(L cu# of the reser)ed cooking li.uid1 then add to )egetables8 4eat1 stirring constantly1 until greens ha)e a creamy consistency1 adding more reser)ed li.uid if mi>ture seems too thick8 *aste1 and add salt if needed8 er)es L8

:ucchini L

alad

er)ings

K K(- lb ,ucchini1!ashed L * oli)e oil K(L t hot red #e##er K(L t cumin K(L t black #e##er K salt L * italian #arsley1cho##ed /05 +6G UUUUUUUUUUUUUUUUUUUUUUU K * )inegar @ * oli)e oil *rim the ,ucchini 2 cut into K(L; thick slices8 Combine slices in a #ot !ith -(@ c !ater1 oil1 hot #e##er1 cumin1 black #e##er 2 salt8 Cook for P minutes until %ust tender-cris#8 Cool 2 chill8 'hen ready to ser)e1 drain the ,ucchini8 Combine the dressing ingredients adding salt 2 #e##er to taste8 Add to the ,ucchini1 toss !ell 2 garnish !ith the #arsley8 er)e immediately8

Abon A er)ings

AUSTRALIAN RECIPES

- t bro!n sugar PMM g rum#steak1lean @ t coriander K K(- t cumin K(L t laos (galangal) - t lemon %uice L medium onions1cho##ed K medium onion1crushed - garlic clo)es1crushed K-M ml santan (thick coconut cream) - curry lea)es K oil as re.uired K salt1*o *aste Boil the meat in sufficient !ater until the steak is cooked and almost disintegrating8 0emo)e the meat from the stock and shred it8 Mi> the follo!ing ingredients and s#ices together thoroughlyH meat1 crushed onion1 garlic1 coriander1 cumin1 laos1 bro!n sugar1 lemon%uice1 salt8 $ry the abo)e mi>ture in a little hot oil on a high heat for a##ro>imately fi)e minutes8 Add the santan and the curry lea)es1 turn the heat to medium and cook until e)erything is cooked and all fluid has e)a#orated8 0emo)e the curry lea)es8 $ry the cho##ed onions in hot oil until they are bro!n and cris#8 Mi> the fried onions !ith the mi>ture #re#ared abo)e8

Aussie Meat Pie $illing K er)ings

K steak (ground beef)1Minced K fine onion1Cho##ed K #n mi>ed herbs K salt and #e##er K gra)y K dri##ing (solid oil !ill K do) K #lain flour K !ater from the meat mi> *ry this - minced steak (ground beef)1 some fine cho##ed onion1 #inch of mi>ed herbs1 salt and #e##er to your taste8 Boil in !ater until cooked8 Make a gra)y - melt a little dri##ing (solid oil !ill do)8 Mi> in #lain flour until all fat is absorbed (it becomes crumbly)8 lo!ly add !ater from the meat mi> and stir o)er lo! heat8 Add !ater until it becomes a nice gra)y mi>8 (As thick or thin as you like8) Mi> this gra)y in !ith the meat8 *hat is your #ie filling8

Aussie Q K-

hrim# &n *he Barbie 'ith &range Ginger

er)ings

giant #ra!ns1shelled and -de)eined1(heads and tails K(L c butter K c orange %uice (freshly -s.uee,ed) - * sherry K t orange ,est (grated) - green onions1to#s and !hite - (mince1d) K t ginger root (freshly)1Grated oak a do,en long !ooden ske!ers in !ater for @M minutes8 *hen #ush ske!ers through #ra!ns1 length!ise1 from head to tail !ith only K to a ske!er8 Combine all ingredients in sauce#an and cook o)er medium to lo! heat1 stirring1 until butter is com#letely melted8 /i# ske!ered #ra!ns in the orange sauce and #osition on oiled grill rack about L inches abo)e the coals8 Baste liberally !ith sauce and grill for - minutes8 *urn the #ra!n o)er and baste again1 cooking for another minutes8 maller #ra!n !ill be done at this #oint1 but continue basting and turning larger #ra!n until they are #ink and cooked through8 0emo)e from heat immediately !hen done1 as they !ill get tough of o)ercooked8 Tse any remaining sauce for a di# for the #ra!ns8

Australian Chocolate Crackles -L er)ings

KPM g co#ha1melted - K(- c rice bubbles QM g coconut dessicated KP g cocoa K artificial s!eetener taste Mi> dry ingredients8 Add melted co#ha and mi> !ell8 /i)ide into -L #atty #an #a#ers8

Baked L

tuffed Mullet

er)ings

- large1beautiful1 fat mullet -PM g s#aghetti1cooked K onion - bay lea)es - * tomato #aste K t sugar K clo)e garlic1crushed and K D1Cho##ed K small ca#sicum (green K D #e##er)1cho##ed K K(- * #arsley1cho##ed - sticks celery1cho##ed K D finely K(- t ginger K(- t basil K salt and #e##er - dr tabasco sauce K * oli)e (or )egetable oil) K oyster sauce (o#tional) Pre#are mullet for baking by remo)ing backbone1 lea)ing it flat1 ready for stuffing1 se!ing or tying u#8 Make sure fish is cleaned1 scaled and !ashed thoroughly !ith black #arts rubbed off8 0emo)e as many bones as #ossible8 Combine stuffing ingredients and add oil8 *his kee#s s#aghetti !orkable (soft) !ith other ingredients8 $ill fish !ith stuffing8 *ie securely1 use small ske!ers or se! u# sides of fish !here necessary8 Place fish on oiled baking dish and #lace in hot o)en8 0educe heat and cook slo!ly for @M-LP minutes1 according to fish si,e8 *est to see if cooked8 'hen cooked1 remo)e from o)en and !hen cool enough to handle1 remo)e string or other securing de)ice8 *his fish can be gla,ed !ith geletine or oyster sauce8

Blender Lemon /rink er)ings

- lemons - thin skinned LP ml caster sugar PQM ml !ater K egg L ice cubes K mint s#rigs 'i#e lemons1 cut into #ieces and #lace in blender8 Add sugar and !ater and blend for @M seconds8 'ash egg and add1 !hole to the blender !ith the ice cubes8 0e#lace lid and blend for further @M seconds8 train into a %ug or glass1 add ice if liked and decorate !ith mint s#rigs8

Bra!n K er)ings

- #ig3s trotters K K(- lb knuckle of )eal K shin of beef L bay lea)es Q clo)es K(- t #e##ercorns K(- t !hole alls#ice K ds salt K(- c )inegar 4al)e #ig3s trotters and meat1 #ut in sauce#an and %ust co)er !ith !ater1 also add bay lea)es1 clo)es1 #e##er-corns1 alls#ice and salt8 Let boil for @ - L hours8 'hen cooked take out meat and cho# finely1 remo)e all bones1 strain li.uid into a basin1 add cho##ed meat and )inegar1 #e##er and salt to taste8 Put o)er fire and let come to boil8 Pour into basins to set8

Cham#agne Melon Cooler K er)ings

L c cham#agne melon1Cho##ed -seeds rem1o)ed K(- c orange %uice K(- c lemon %uice K(- c caster sugar K stra!berries1 liced Blend cham#agne melon1 %uices and sugar until smooth8 0efrigerate co)ered for se)eral hours8 er)e to##ed !ith sliced stra!berries8 $or the #erfect afternoon #icnic1 sim#ly free,e for K(- to K hour before #acking8

Chile 3n3 Cheese Breakfast Casserole A er)ings

@ english muffins1s#lit - * butter (or margarine) -softened K lb bulk #ork sausage L o, can green chiles1Cho##ed -drained @ c cheddar cheese1shredded K K(- c commercial sour cream K- eggs1beaten #read cut side of each muffin !ith K teas#oon butter1 and #lace1 buttered side do!n1 in a lightly greased K@; > N; > -; baking dish8 Cook sausage in a skillet until bro!ned1 stirring to crumbleI drain8 Layer half of each sausage1 chiles1 and cheese o)er muffins8 Combine sour cream and eggsI #our o)er casserole8 0e#eat layers !ith remaining sausage1 chiles1 and cheeseI co)er and refrigerate A hours8 0emo)e from refrigerator1 and let stand at room tem#erature @M minutes8 Bake1 unco)ered1 at @PM $ degrees for @P to LM minutes8 A to KM ser)ings8

Chi)e-Mustard Potato L er)ings

alad 'ith

ausage

ke!ers

LMM g cherry tomatoes1hal)ed K(- red onion1finely sliced K cos lettuce RPM g canned ne! #otatoes1drained - and h1al)ed if large K * seeded mustard @MM ml light sour cream K bn chi)es1Cho##ed K lemon %uice K salt K #e##er1Cracked Q lg gourmet sausages Preheat grill or barbecue8 Combine tomatoes1 onion and lettuce in shallo! bo!l8 Add #otatoes8 Combine mustard1 sour cream and chi)es1 and season to taste !ith lemon %uice1 salt and #e##er8 Bring sausages to boil in a #an of !ater8 /rain immediately and thread onto soaked !ooden ske!ers8 Cut slits across each8 Grill or barbecue for fi)e minutes1 bro!ning on all sides8 *oss the chi)e dressing into the #otato salad8 ser)e !ith sausage ske!ers8

Cream - Australian K K er)ings information

6A*T0AL C05AM 9 0+C4 or /&TBL5 C05AM (LAX fat) is great !ith fresh fruity desserts and sugary #uddings 9 PT05 A6/ '4+PP+6G C05AM (@PX fat) is good in sou#s1 cakes and creamy desserts 9 05/TC5/ C05AM (-PX fat) - use it in drinks and creamy sauces 9 L+G4* C05AM (KAX fat) and 5B*0A L+G4* C05AM (K-X fat) are good #ouring creams - neither !ill !hi#1 so don3t take the beater out for this one *05A*5/ C05AM 9 *4+C"565/ C05AM (@PX fat)1 *4+C"565/ 05/TC5/ (-PX fat) and *4+C"565/ L+G4* C05AM (KAX fat) ha)e about KX gelatine1 alginate or rennet added8 *he addition of these gi)es the cream greater stability1 making it easier to !hi# and s#read8 (Light thickened cream !ill not !hi#) 9 CAL/5/ &0 CL&**5/ C05AM (LAX fat) is cream that has been heated at A-deg C for @M minutes8 *his thick1 rich cream is the one for /e)onshire teas and scones 9 CTL*T05/ &0 &T0 C05AM (@PX fat) and L+G4* &T0 C05AM (KAX fat) - selected cultures are added in controlled conditions8 *he resulting cream is thick and tart in fla)our 9 C05M5 $0A+C45 (LAX fat) is a blend of #ure cream and sour cream1 used often in sou#s1 sauces and casseroles 9 CA665/ 05/TC5/ C05AM (-PX fat) is canned and sterilised for long shelf life 9 L&6G-L+$5 C05AM (@PX fat) is heated at a high tem#erature for a short #eriod8 Tse it as you !ould regular cream 9 A50& &L(P05 T05 PAC" C05AM (-PX fat) is #ackaged in an easy-to-use can !ith a harmless gas #ro#ellant8 +t3s instant !hi##ed cream

/ill Pickled &kra L er)ings

K "g okra #ods P+C5 UUUUUUUUUUUUUUUUUUUUUUUUU K a fe! celery lea)es K clo)e of garlic1#eeled K D and s#lit K s#rig dill - #imento1 lices P+C"L5 &LT*+&6 UUUUUUUUUUUUUUUU - -(@ cu#s !ater K -(@ cu#s !hite )inegar - * salt crub okra1 #ack into L %ars8 +n each %ar insert the s#ices8 +n a sauce#an bring the #ickle solution to the boil8 tir !ell and #our boiling li.uid o)er okra and seal tightly8 Let stand @ !eeks before ser)ing8

/o#ia,a (Meat And &nion Curry) L er)ings

K@QM g chicken1%oints -UorUQAM g lean meat1cubed PMM g onions1finely cho##ed L garlic clo)es1finely cho##d K(- c ghee (or oil) KPM ml #lain yoghurt PMM g onions1thinly sliced L fresh tomatoes1hal)ed K * fresh #arsley (or coriander) -(cilantr1o)1 cho##ed K salt P+C5 UUUUUUUUUUUUUUUUUUUUUUUUU Q clo)es K bro!n cardamom - inches cinnamon stick K(- t ginger1Ground K t turmeric K t chillies (cayenne)1Ground K t garam masala +f using chicken1 skin it and cut into %oints8 +f using meat1 remo)e fat1 and cut into K; cubes8 $ry the finely cho##ed onions (the Kst .uantity) and garlic until golden in the ghee or oil8 $old in the s#ices and stir fry about P minutes8 Combine mi>ture !ith meat or #oultry1 the yoghurt and a cu# of !ater1 and #ut it all into a casserole (dutch o)en)8 Place in a #reheated o)en at Gas mk L @PM$ KAMC and cook for -M minutes (or longer if using beef)8 Add and mi> in the ra! thinly sliced onions (the second .uantity)1 and tomatoes1 together !ith the coriander or #arsley8 alt to taste8 0aise heat to L-P$ --MC Gas R and cook for a further LM minutes or so8

"angaroo *ail A er)ings

ou#

K kangaroo tail - lb beef @ carrots @ onions K bunch herbs K #e##er and salt K butter Cut the tail into %oints and fry bro!n in butter1 slice the )egetables and fry them also8 cut the meat into thin slices and boil all for L hours in @ .uarts of !ater8 *ake out the #ieces of tail1 strain the stock1 thicken it !ith flour1 #ut back the #ieces of tail and boil u# another KM minutes before ser)ing

"ori Aa%adina &r Chicken L er)ings

ukha

K "g chicken @(L fresh coconut1grated - onions1(long thin slices) A garlic clo)es (mince) K inch ginger1minced - * coriander seeds K * %eera seeds @(L * methi seeds P #e##er corn - cardomom - sm #ieces cinnamon KM red chillies K lime Clean chicken and cut in re.uired si,es8 Marinate chicken !ith K lime1 salt1 red chilly #o!er 2am#I turmeric #o!er for about about K(K hour (0emember T are going to add more s#ices !hile cooking888so go slo! on the s#ices here)8 *ake K(- onion8 $ry it slightly bro!n(in - tbs# of oil)1 add garlic1 coriander1 %eera1 methi1 #e##er corns1 elaichi1 dalchini and red chillies (kee# stiring)8 $ry on lo! heat for about KM mins8 let it cool and then grind it along !ith ginger 2am#I turmeric #o!der (K(tbs#)8 After the masaala is ground #ro#erly1 add coconut and grind for - mins (!ithout adding !ater)8 0emo)e @(L of the ground masaala and grind the remaining masaala !ith little !ater to a fine #aste8 *ake the remaining onions and fry it !ith K tbs# of ghee (oli)e oil or coconut oil !ill change the fla)our a bit888+ ha)e managed it !ithout ghee)1 !hen bro!n add the marinated chicken and cook it for P-A minutes on medium heat8 kee# shaking !ithout breaking the chicken flesh from the bone8 (oh forgot to mention888 boneless chicken is no good for this dish8) At this #oint if all the !ater is dried u#88u might !ant to add !ee little !ater8 Add the remining masaala !hich you #ut aside earlier88888cook on lo! heat till T kno! its done88say about --@ mins8

Lamingtons K er)ings

K c butter K K(- c sugar K c milk @ c flour L eggs K t bi-carb soda - t cream of tartar Beat butter and sugar to a cream1 add eggs1 !ell beaten one at a time1 then the milk !hich the soda has been disol)ed1 then the flour1 !ith the cream of tartar mi>ed8 Beat all !ell and bake in a s.uare tin8 'hen cold cut in s.uares and di#(ice all o)er !ith the follo!ingH K lb8 icing sugar P ts cocoa Mi> !ell and !ork in L o,8 butter1 )anilla to taste and - or @ tables#oons milk8 0oll each #iece !hen iced in desiccated coconut8

Lentil *agine L er)ings

K lb lentils1#icked o)er L lg tomatoes1)ine-ri#e1 cho##ed K lg onion1cho##ed fine K(L c oli)e oil - cl garlic1cho##ed K t #a#rika K(- t !hite #e##er K t salt @ K(- c !ater1#lus more if needed K c #arsley1fresh K c fresh coriander s#rigs -cho##ed +n a @- to L-.uart sauce#an1 combine lentils1 tomatoes1 onion1 oil1 garlic1 #a#rika1 #e##er1 salt1 and !ater1 making sure that !ater co)ers lentils and adding more if needed8 immer lentil mi>ture1 co)ered1 o)er moderately lo! heat LP minutes1 or until lentils are tender8 tir in #arsley and coriander and cook K minute more8

Melon Cana#es A K(K(K K K er)ings mini melon cham#agne melon melba toast smoked salmon1oyster and -#ra!ns assorted meats 2 cheeses

coo# cham#agne melon and mini melon into balls and ser)e on tooth#icks !ith a #ra!n bet!een melon balls8 er)e remainder on melba toast !ith sa)oury accom#animents such as smoked salmon1 oysters1 ham and fa)ourite cheeses8

Melon $ruit K er)ings

alad

K(- mini melon K(- cham#agne melon K(L md !atermelon K s.uee,e lemon %uice K glace ginger #ieces - dr rum essence coo# melons into balls and gently toss !ith lemon %uice1 ginger #ieces and rum essence8 er)e in scoo#ed out mini lemon shell for a refreshing snack or a delicious dessert8

Melon Meringue 6ests K K(K(K K K er)ings mini melon cham#agne melon meringue cases1small s!eetened !hi##ed cream s#rigs of mint

Arrange balls of mini melon and cham#agne melon in the meringue cases8 Add a dollo# of cream and to# !ith a s#rig of mint for a sim#le yet delicious dessert8

Melon 'ith ?ogurt And Ginger /i# K K K K K K er)ings natural yoghurt lemon (or lime %uice) glace ginger1cho##ed honey scoo#s of !atermelon balls

*ake some natural yoghurt1 add a s.uee,e of lime or lemon %uice1 and mi> in a little cho##ed glace ginger and honey to taste8 er)e !ith melon balls8

Parrot Pie Q KK L @ K K K K er)ings #ara.ueets (small #arrots) fe! slices of beef1Cooked rashes bacon hard-boiled eggs #arsley 2 lemon-#eel1Minced #e##er and salt stock #uff #astry

Line a #ie-dish !ith the beef cut into slices1 o)er them #lace Q of the #ara.ueets1 dredge !ith flour1 fill u# the s#aces !ith egg cut in slices and scatter o)er the seasoning8 6e>t #ut the bacon1 cut in small stri#s1 then Q #ara.ueets and fill u# !ith the beef1 seasoning as !ell8 Pour in stock or !ater to nearly fill the dish1 co)er !ith #uff-#astry and bake for K hour8

Pa!#a! K

eed /ressing 'ith Parsley

er)ings

- t sugar K(- t salt @ * lemon %uice1more to taste K * onion1cho##ed K(- t garlic1crushed K * #arsley1cher)il or dill -freshly ch1o##ed lea)es K c cold salad oil1Pressed -!alnut oil1is interesting - * fresh #a!#a! seeds 4ere is an ada#tion from 4a!aii of an unusual and healthy salad dressing featuring #a!#a! seeds8 *hese #e##ery seeds ha)e a traditional re#utation for assisting the digestion8 An added ad)antage is kno!ing that you are going to use most of those glistening black seeds !hen o#ening a #a!#a!1 instead of scoo#ing them out and thro!ing them a!ay8 Vitamin rich #arsley and tasty s#ices go to!ards making this reci#e a delectable fla)our treat8 Place all dry ingredients and lemon %uice in blender8 Gradually add salad oil !hile blending8 'hen thoroughly blended add #a!#a! seeds8 Blend again until seeds are the si,e of coarse ground #e##er8 tore dressing in sealed container in the refrigerator8

Potato And 0oasted Garlic A L er)ings

ou#

lg heads garlic1un#eeled * oli)e oil md onions1cho##ed lb #otatoes1yello!-fleshed -like yuko A c !ater CALL+&6 PT05 GA06+ 4 UUUUUUUUUU K(- c oli)e oil - c scallion greens1cho##ed &n a flat surface1 smash garlic heads1 root ends u#1 !ith the #alm of the hand to break u# clo)es1 lea)ing #eels intact8 Put garlic on a sheet of foil and dri,,le !ith K tbs# oil8 #rinkle garlic !ith salt and #e##er to taste and !ra# tightly in foil8 Bake garlic in the middle of the o)en at LMM $ for LM minutes or until )ery tender8 Tn!ra# garlic carefully and let stand until cool enough to handle8 +n a bo!l1 s.uee,e roasted garlic out of clo)es by s.uee,ing one end1 discarding the skin8 +n a kettle1 cook onions in remaining tables#oon of oil o)er moderate heat until softened8 Peel and cut #otatoes into K(--inch #ieces and add to kettle !ith !ater8 Bring !ater to a simmer and cook #otatoes1 co)ered1 stirring occasionally1 until )ery tender1 about -M minutes8 *ransfer half of #otatoes !ith cooking li.uid to a bo!l and in a blender1 in batches1 #uree !ith garlic until smooth8 *ransfer mi>ture as #ureed back to kettle1 stirring1 and season sou# !ith salt and #e##er8 Pour sou# into ser)ing bo!lsI garnish each !ith K(- tbs scallion #uree8 er)e !ith crusty bread8 callion #ureH +n a sauce#an heat K(L cu# oil o)er moderate heat and cook scallions %ust until tender and bright green in color (do not let bro!n8) +n a blender1 #ure scallion mi>ture !ith the remaining K(L cu# oil until smooth8 eason #ure !ith salt and #e##er and let cool8 Makes about @(L cu#8

0icotta Cheese And 'atermelon K er)ings

PMM g ricotta cheese K lg lemon1%uice and grated rind A chilled !atermelon1 lices K salt K black #e##er1$resh Ground GA06+ 4 UUUUUUUUUUUUUUUUUUUUUUUU K !atermelon seeds K lemon !edges Combine cheese1 lemon rind1 %uice1 salt and #e##er in a bo!l8 Mi> !ell using a fork8 0emo)e some of the seeds from the !atermelon and roast in moderate o)en KAMC for R-A minutes8 Allo! to cool8 Arrange !atermelon slices on #lates and add ricotta cheese mi>ture8 #rinkle roasted seeds o)er cheese and garnish !ith lemon !edges8

0oast Loin &f Lamb K er)ings

@ lb loin of lamb1boned K K(- c stuffing - rashers bacon1cho##ed #read stuffing and bacon o)er inside of meat1 roll u# and tie securely8 0oast in a moderate o)en @PMdeg $ (KAM C) about K K(hours8 er)e !ith gra)y8

0oast 'allaby Q K K K K er)ings !allaby forcemeat milk butter

+n !inter the animal may be hung for some days1 as a hare1 !hich it resembles1 but in summer it must1 like all other flesh be cooked )ery soon after it is killed8 Cut off the hind legs at the first %oints and after skinning and #aunching1 let it lie in !ater for a little to dra! out the blood8 Make a good )eal forcemeat and after !ell !ashing the inside of the !allaby1 stuff it and se! it u#8 *russ as a hare and roast before a bright clear fire from K K(L to K @(L hours1 according to si,e8 +t must be ke#t some distance from the fire !hen first #ut do!n1 or the outside !ill be too dry before the inside is done8 Baste !ell1 first !ith milk and then !ith butter and !hen nearly done dredge !ith flour and baste again !ith butter until nicely frothed8

0ockmelon Chicken A er)ings

@ rockmelons Q chicken breast fillets K #lain flour -PM g mushrooms1sliced K-P g bean s#routs L s#ring onions1cho##ed - * sesame oil K * oyster sauce K * soy sauce KRP g cashe! nuts1unsalted K fresh #arsley1Cho##ed 4al)e the rockmelons and remo)e the seeds8 coo# out the flesh !ith a melon baller1 lea)ing about - cm of flesh lining the shells8 Cut the chicken breasts into thin slices and coat !ith flour8 4eat oil in a !ok8 Add soy and oyster sauces1 and chicken1 and toss for @-L minutes8 Add mushrooms1 bean s#routs and s#ring onions and toss gently for t!o minutes1 then add melon balls and cashe! nuts8 Mi> !ell and transfer to melon shells8 Co)er !ith foil1 #lace in baking tray and cook in hot o)en -MMC for KM minutes8 Garnish !ith #arsley and ser)e8

0ockmelon L er)ings

alad 'ith &range /ressing

K(- md rockmelon K a)ocado1#eeled1 seeded 2 -sliced K sm onion1#eeled 2 sliced K c cashe! nuts /05 +6G UUUUUUUUUUUUUUUUUUUUUUU K(- c oil K * !hite )inegar K(L c orange %uice Peel the rockmelon1 remo)e seeds and slice into !edges8 Combine !ith a)ocado1 onion and cashe!s8 Combine all the dressing ingredients in a %ar and shake !ell8 Pour o)er salad and ser)e8

auteed &kra er)ings

PMM g okra #ods K(L c butter1melted K(L c sherry 'ash okra1 lea)e stems on8 Place o)er boiling !ater and steam for about KP minutes or until tender8 5at !ith fingers1 di##ing okra into melted butter and !ine1 or #our butter-mi>ture o)er okra8

tir-$ried "angaroo K er)ings

tri#s 'ith Bok Choy 2 Chili Black Beans

LMM g kangaroo fillet1trimmed and - sliced1into thin stri#s K bn baby bok choy1!ashed - t birdseye chillies1cho##ed K t shallots (not s#ring -onions)1cho##1ed K t garlic clo)es1cho##ed K t fresh green ginger1cho##ed -P ml chinese bro!n rice !ine K * black beans1!ashed and -drained KPM ml light beef stock PM ml soy sauce K t fish sauce K t black #e##er81$reshly Ground *rim bok choy lea)es1 slice larger ones in half length!ays1 lea)ing stalks attached8 4eat some oil in !okI add shallots1 @(L of chillies1 @(L of garlic and ginger and saute .uickly for @M secs until aromatic8 Add the bro!n rice !ine and reduce until it thickens8 Add black beans1 stock1 soy sauce1 and bring to boil8 Cook for fi)e minutes then take off heat and set aside8 4eat some oil in a clean !okI add the remaining garlic and chillies1 then kangaroo stri#s8 *oss .uickly for a fe! seconds o)er high heat8 Add the !arm sauce and the bok choy lea)es8 Cook .uickly for a fe! seconds until lea)es are !ilted1 for one minute only8 eason !ith fish sauce and freshly ground black #e##er8 Pile onto centre of #late and ser)e immediately8 Makes L ser)ings8

*rifle K er)ings

K s#onge cake1large1 stale @ * berry %am K(L c sherry (or fruit %iuce) QMM ml custard (s!eetened)1'arm K fruit of choice K cream to co)er lit s#onge cake in t!o1 sand!ich together !ith %am and #ut in bottom of a glass bo!l8 Place fruit on to# and s#rinkle sherry(%uice o)er cake8 Pre#are custard1 and !hile still hot1 #our o)er cake8 Put in fridge8 Lea)e until cold8 'hi# cream and s#read in a thick layer o)er the custard8 /ecorate !ith cherries(almonds or fruit of choice8

CARIBBEAN RECIPES Aca#ulco 7icama Q er)ings alad

K(L c cilantro1minced - * lime %uice - * !hite !ine )inegar - * oil K(- t kosher salt K(L t #e##er @ oranges #eeled1and sliced into K(L; - thick K a)ocado #eeled1#itted1 and sliced -into K; K sm %icama and sliced into K(-;1Peeled -cubes KA red-leaf lettuce lea)es !ash1dry1 and tear into -#ieces 'hisk together cilantro1 lime %uice1 )inegar1 oil1 salt1 and #e##er8Marinate orange slices1 a)ocado1 and %icama in lime-cilantro )inaigrette for @M minutes8 Arrange lettuce on chilled salad #lates8 0emo)e orange1 a)ocado1 and %icama from marinade and #lace on lettuce8

Basic Vinaigrette KQ er)ings

alad K(L c red (or !hite !ine )inegar) KL * oil @ * miso K t kosher salt K(- t #e##er1$reshly Ground +n a small bo!l or K-cu# %ar shake or !hisk )inegar1 oil1 miso1 salt1 and #e##er8

Bro!n Lentil Q er)ings

alad

-K #k dried lentils1(K- o,) K onion1diced @ clo)es garlic1diced L c !ater K * #arsley1/ried K t oregano1/ried K t basil1/ried K(L c red !ine )inegar K(- c oil K t kosher salt +n a --.uart sauce#an1 combine lentils1 onion1 garlic1 the !ater1 #arsley1 oregano1 and basil8 Bring to a boil8 0educe heat to simmer and cook for -P to @M minutes8 Pour into ser)ing bo!l to cool8+n a small bo!l !hisk )inegar1 oil1 and salt8 Pour mi>ture o)er lentils and mi> !ell8 Chill K hour8

Caribbean 7erk Pork 0oast L er)ings

@ lb boneless #ork loin roast K * onion1/ried K * onion #o!der - t thyme1Crushed - t salt K t alls#ice1Ground K(- t nutmeg1Ground K(- t cinnamon1Ground - t sugar K t black #e##er K t red #e##er Pat roast !ith #a#er to!eling8 Blend seasonings and rub e)enly o)er #ork roast8 Place in shallo! #an and roast at @PM for LP-QM mins81 until internal tem# registers KPPM8 0emo)e from o)en1 let rest KM mins8 (tem# !ill rise about P degrees u#on resting)8 lice and ser)e1 or cool slightly1 slice and !ra# !ell to refrigerate8

Caribbean Pork 'ith Pinea##le K er)ings

alsa

K t!o A-ounce cans K %uice-#acked #inea##le -K and -- chunks --1/rained K coarsely1Cho##ed K red onion -- finely1Cho##ed K tomato --1Cho##ed K(L c fresh lime %uice K(L c fresh cilantro or1Cho##ed K #arsley - * honey K lb !ell-trimmed boneless #ork K cho#s K t #a#rika K t ginger1Ground K t alls#ice1Ground K t cinnamon @(L t salt - t )egetable oil +n a medium bo!l1 combine the #inea##le1 onion1 tomato1 lime %uice1 cilantro1 and honey8 et aside8 Place the #ork bet!een - sheets of !a>ed #a#er and1 !ith the flat side of a small skillet or meat #ounder1 #ound the #ork to a K(A-inch thickness8 +n a sturdy #lastic bag1 combine the #a#rika1 ginger1 alls#ice1 cinnamon1 and salt8 Add the #ork to the bag1 tossing to coat8 +n a large nonstick skillet1 heat the oil until hot but not smoking o)er medium heat8 Add the #ork cutlets and cook until bro!ned and cooked through1 about @ minutes #er side8 /i)ide the #ork cutlets among L #lates and ser)e !ith the #inea##le salsa8 L ser)ings

Caribbean K er)ings

!eet Lime

alsa

K(L c sugar K * !ater K c rose3s lime %uice - sm limes1thinly sliced - t caribbean %erk s#ice - t rice !ine )inegar Put the sugar and !ater in a small sauce#an o)er a moderate heat8 Cook until the sugar caramalises to a light golden bro!n8 Carefully add the lime %uice1 limes1 %erk s#ice and rice !ine )inegar8 Cook o)er a lo! heat for KP minutes8 Cool and ser)e at room tem#erature8

Bahamian Lobster ;Buena Vista; L K K lobsters -- boiled cho##ed onion clo)e garlic -- finely cho##ed teas#oons cho##ed #arsley ounces brandy fe! dro#s of *abasco L cu#s !hite sauce K cu# sliced mushrooms salt and #e##er K(- cu# bread crumbs teas#oons 'orcestershire sauce 4al)e the lobsters8 0emo)e the meat and dice8 'ash the shells and retain8 +n a sauce#an1 melt some butter1 add the onions and garlic1 sautee until golden bro!n8 Add the lobster meat and flambe !ith the brandy1 add the mushrooms and simmer for a fe! minutes1 stir in the mustard1 *abasco and 'orcestershire and cook o)er lo! flame a fe! more minutes8 Mi> in the !hite sauce1 remo)e from fire and add the #arsley8 eason !ith salt and #e##er and fill the shells !ith the mi>ture1 s#rinkle !ith the breadcrumbs and #lace under the broiler for a fe! minutes to gla,e8 'hite auceH +n a sauce#an1 melt e.ual #arts of butter and flour( o)er lo! heat)1 !hisk them together(do not let the mi>ture get bro!n) until you obtain a homogenous #aste8 Let it cool for a fe! minutes then gradually add some hot fish stock1 !hisk continuously to #re)ent lum#s8 Bring the mi>ture slo!ly to boil and let simmer for KP to -M minutes8

CA0+BB5A6 C4+C"56 Broiler-fryers chickensI -(about - lb each)1 cut in -half alt and #e##er to taste K c Butter or margarine K(@ c Lemon or lime %uice K tb +talian seasoningI crushed - K(- ts alt - Garlic clo)esI crushed @(L ts /ry mustard K(L ts Coarse black #e##er K K(- c &range marmalade @ tb Lemon or lime %uice @ tb Butter or margarine +n a small sauce#an1 melt K cu# butter o)er lo! heat1 stir in K(@ cu# lemon or lime %uice1 +talian seasoning1 --K(- teas#oons salt1 garlic1 dry mustard1 and K(L teas#oon #e##er8 #rinkle each side of chicken hal)es lightly !ith salt and #e##er8 Place chicken on grill skin side u#I brush !ith herb butter8 Grill about L to P inches from medium coals until chicken is tender1 about K hour8 Baste fre.uently1 turn chicken occasionally8 Mean!hile1 combine marmalade !ith @ tables#oons lemon or lime %uice and @ tables#oons butter in sauce#an8 4eat1 stirring constantly1 until melted8 About L minutes before chicken is done1 brush some of the marmalade mi>ture on each chicken half to gla,eI grill about K minute8 *urn chickenI brush !ith remaining marmalade mi>tureI grill about K more minute8 Makes Q ser)ings8 @

CA0+BB5A6 @ @ K(@ K(L K(L c lg ea lg c ts ts

ALA/ PLA**50 'atercress Mangoes1 #itted1 #eeled 2 -- cut into chunks KL o, cans of hearts of #alm -- drained1 rinsed 2 sliced *omatoes1 cut into large -- chunks Lime %uice Coriander Alls#ice Lime !edges for garnish

Arrange !atercress around the #erimeter of a large #latter8 Arrange alternating ro!s of mango1 hearts of #alm 2 tomatoes to fill #latter8 Combine lime %uice1 coriander 2 alls#ice in a small bo!l8 Co)er 2 refrigerate at least @M minutes before ser)ing8 er)e !ith e>tra lime !edges if desired8

7amaican Beef Patties


L c All #ur#ose flour K ts alt K K(L c hortening Q *o A *bs# ice !ater $illingH K lg &nion1 diced fine L Garlic clo)es1 minced @ 7ala#eno chilies1 seeded1 -stemmed1 and minced @ tb Vegetable oil @(L lb Ground beef - ts 5ach ground coriander1 -cumin1 and tumeric K ts 5ach ground alls#ice and -cinnamon K Green bell #e##er1 stemmed1[ -seeded1 and finely cho##ed L *omatoes minced K bn Green onions1 minced alt and #e##er to taste - 5ggs1 lightly beaten PastryH Preheat the o)en to LMM deg $8 *o make the doughH #lace the flour and salt in a large bo!lI mi> !ell8 Cut the shortening into small #ieces about the si,e of !alnuts8 Add to the flour and1 using your fingers1 rub the flour and shortening together1 making a coarse1 mealy dough8 Add the ice !ater and gather the dough into a ball8 *he dough should be firm and not sticky8 +f the dough is too dry1 add a little more !ater1 but if the dough is too sticky1 add %ust enough flour to make it form a ball8 /i)ide the dough into - e.ual balls and co)er !ith #lastic !ra#8 0efrigerate for at least - hours or u# to - days8 *o make the fillingH in a large skillet1 cook the onion1 garlic1 and chilies in the oil o)er moderate heat for about KM minutes1 stirring from time to time8 Add the beef1 herbs1 s#ices1 bell #e##er1 and tomatoes1 and cook o)er high heat for P minutes1 stirring constantly until the mi>ture is thick and saucy8 Add the green onions and cook for K minute8 eason !ith salt and #e##er and cool to room tem#erature8 *o assemble the #attiesH on a lightly floured surface1 di)ide each ball into e.ual balls1 so that you ha)e L e.ual balls8 $latten into disc sha#es1 then di)ide each disc into Q e.ual #ieces and roll each into a ball8 0oll each ball into a @ K(- inch diameter circle8 Brush the edges !ith beaten egg8 Place about K tables#oon of filling on one side of each circle1 lea)ing a K(L inch border8 $old the dough o)er1 making a half-moon sha#e8 eal the edges !ith the tines of a fork1 and brush !ith the remaining egg8 Bake on a lightly greased baking sheet for -P to @M minutes1 or until the #atties are golden bro!n8 0emo)e from the o)en and ser)e immediately8

7AMA+CA6 &B*A+L @ K lb K(L K(L K(&>tails1 trimmed &nion1 sliced oy sauce $lour alt Pe##er &il *omato1 cho##ed Bell #e##er1 cho##ed 4abanero chile1 cho##ed Garlic clo)e1 #ressed 4ot !ater Molasses *hyme s#rig

c c ts K t K(L c K K K K Q c @ tb K

Place o>tails in a large bo!l8 Add sliced onion and soy sauce8 Mi> !ell8 0efrigerate at least hours8 Combine flour1 salt and #e##er8 /redge o>tails in mi>ture making sure all sides are co)ered8 0eser)e onion8 4eat oil in large /utch o)en until hot8 Bro!n o>tails8 0emo)e meat from #an1 drain off all but K-tables#oons oil8 Add reser)ed onion1 tomato1 bell #e##er1 chile and garlic to #an and saute lightly1 scra#ing u# bro!n bits8 Add hot !ater and molasses and stir !ell8 0eturn o>tails to #an and cook o)er lo! heat for K-K(- hours8 Add thyme s#rig and continue to cook @M minutes longer8

Paella Panamanian
@ L K K K(@ K(L L P @ K K K lb ea ea lb lb lb lb lb lb lg ea cn cn cn

tyle

Q P K(-

tb c

Chicken -- Cut T# Pork Cho#s -- Cut +n mall Cubes Lobsters .uid -- liced mall hrim# mall Clams -- liced Pork ausage -- Cut +n mall Pieces ausage -- #anish &r +talian 0a,or Clams -- &r Longorones &nion -- Minced Green Pe##ers -- Minced Clo)es Garlic -- Minced $resh *omatoes -- &r K Can *omato Paste *omato auce Chick Peas alt -- *o *aste Pe##er -- *o *aste Parsley -- *o *aste callions -- *o *aste &il 0ice 7ar tuffed &li)es

Cut and fry the chicken !ell8 Make a sauce !ith K S onions1 K K(- green #e##ers1 K K(- tomatoes1 cut u#1 and @ clo)es of garlic8 Add K cu# !ater and chicken8 Cook on a lo! heat8 e#erately1 fry the sausage in small #ieces and the #ork cho#s8 Boil the lobsters and shrim# and #eel them8 Clean and slice clams and s.uid8 Make a sauce !ith K K(- onion1 K K(- green #e##er1 K K(- tomatoes and the li.uid from the Chick Peas8 e#arate the meat from the bones of all meats and cook the clams !ith the scallions and #arsley8 Make sauce !ith the remaining onion1 scallion1 finely cho##ed green #e##er1 tomato #aste and tomato sauce8 'ash the rice !ell (@ times) and in a large1 dee# #ot1 #ut Q tables#oons oil and fry the rice8 Add the li.uid the seafoods !ere cooked in (about P cu#s)8 Add sausage1 boneless chicken and #ork !ith their sauces1 !hole shrim#1 lobster sliced into small #ieces1 clam and s.uid and mussels in their sauce8 Also1 add the sauce made !ith the remaining onion1 scallion1 finely cho##ed green #e##er1 tomato #aste and tomato sauce8 Add the Chick #eas and oli)es8 Cook at a high heat for KM minutesI then co)er #ot and cook at a lo! heat for LP minutes8 'hen ready to ser)e1 decorate !ith stri#s of green #e##ers and oli)es8

P&0" C4&P

'+*4 BA6A6A

A6/ BAC&6

L Pork cho#s1 K; thick @(L tb Cumin alt and #e##er1 to taste K LemonI %uiced - tb ButterI softened - Large bananas Q tri#s bacon Beer (o#t) Combine the butter1 salt1 #e##er and cumin8 0ub into both sides of the meat8 aute3 the bacon briefly1 until some of the fat has rendered8 0emo)e and drain8 Peel banana3s and cut into K K(L chunks8 Place on a dish and s#rinkle !ith lemon %uice8 lice the bacon in stri#s long enough to !ra# around each banana slice8 Place on ske!ers1 threading through the bacon8888 Place the #ork cho#s on a hot grill1 for KP minutes1 turning once8 *urn grill do!n to medium1 adding the bacon and banana3sI grill another KM minutes1 turning both the meat and banana3s8 Also good basted !ith beer1 !hile the meat cooks8

7amaican Cole Lc K(L c K(- c K(- c - tb K tb K tb

la!

hredded cabbage hredded carrots Cho##ed !alnuts Mayonnaise ugar Cider )inegar /ry %erk seasoning

Combine the cabbage1 carrots and nuts in a large bo!lI set aside8 Mi> together the mayonnaise1 sugar1 )inegar1 and seasoning8 #oon o)er cabbage mi>ture and toss !ell8 Co)er and chill before ser)ing8

4ue)os 4abaneros (5ggs 4a)ana K(L cu# K small K small clo)es K cu#

tyle)

----- ATC5----#ure #anish oli)e oil onion -- finely cho##ed green bell #e##er -- finely cho##ed garlic -- finely cho##ed tomatoes1 canned -- drained and cho##ed or #re#ared tomato sauce K(- cu# #imiento -- drained -- finely cho##ed tables#oons dry sherry salt -- to taste fresh ground black #e##er -- to taste -----5GG ----A large eggs L tables#oons butter -- salted salt -- to taste fresh ground black #e##er -- to taste K tables#oon cho##ed #arsley -- finely cho##ed -- for garnish Preheat o)en to @PM degrees8 +n a medium-si,e skillet o)er lo! heat1 heat the oil until it is fragrant1 then cook the onion1 bell #e##er1 and garlic1 stirring1 until tender1 A to KM minutes8 Add the tomatoes1 #imientos1 and sherrty1 cook until thickened1 KP minutes1 and season !ith salt and #e##er8 Lightly oil L ramekins or au gratin dishes and di)ide th sauce among them8 $or each dish1 break t!o eggs into a saucer1 slide them on to# of the tomato mi>ture1 and dri,,le !ith K tables#oon melted butter8 Bake until the !hites are set and the yolks are still soft1 KM to Kminutes8 #rinkle !ith salt1 #e##er1 and #arsley1 and ser)e immediately from the baking dishes8 (Place each on a ser)ing #late1 to #rotect the table)8

CA0+BB5A6 BA6A6A /5

50*

K tb Lemon #eel K tb &range #eel K tb Lemon %uice @ tb &range %uice @ c Banana chunks @ ts 5gg re#lacer mi>ed !ith L tb 'ater K(@ c Bro!n sugar @ tb Pinea##le %uice K c oy milk K c Breadcrumbs - tb oy margarine1 melted 2 -- cooled Preheat o)en to @MM$8 &il a K K(- .uart mould8 Combine #eels 2 %uices !ith banana 2 set aside8 Place egg re#lacer1 sugar 2 #inea##le %uice in a food #rocessor 2 #ulse till blended8 Add soy milk 2 bread crumbs 2 #ulse a fe! more times8 #oon mi>ture o)er banana mi>ture8 Add margarine1 mi> !ell 2 #our into #re#ared mould8 Place mould in a large #an 2 #our in enough boiling !ater to reach half!ay u# the sides of the mould8 Bake K hour -M minutes1 a knife inserted should come out clean8 ?ou may ha)e to add more boiling !ater during the cooking time8 Cool -M to @M minutes 2 then remo)e from the mould8 0efrigerate - hours before ser)ing8

Caribbean Grou#er 'ith Mango1 Pear And A)ocado @ L Q black grou#er fillet -- skin on mangos -- K(L inch stri#s red #ears -- K(L inch stri#s K(- #ound cleaned baby s#inach @ haas a)ocados -- K(L inch stri#s !alnut oil oranges -- %uice of K lime -- %uice of --caribbean seasoning-Q tables#oons garlic -- minced Q tables#oons onion -- minced Q tables#oons dried onion tables#oons alls#ice K tables#oon chi#otle tables#oons hungarian #a#rika tables#oons bro!n sugar L K(- teas#oons thyme L K(- teas#oons cinnamon K K(- teas#oon nutmeg K(- teas#oon ground habanero lemons -- ,est of #ounds

alad

Pre#are a !ood or charcoal grill and let it burn do!n to embers8 0ub on the Caribbean seasoning in long strokes8 Let sit for KP minutes8 Grill for A minuets on one side and Q minutes on the re)erse side8 0emo)e from grill and kee# hot8 Lightly oil the fruit !ith !alnut oil and grill o)er hickory !ood for @ minutes8 Place in a bo!l !ith the fruit %uices and toss8 er)e on to# of baby s#inach and a)ocado8

C0AB

CA00+BB5A6- *?L5

A tb Butter L callions cho##ed K ts *o - ts cho##ed garlic K 4ot green chili1 finely -cho##ed and seeded (or use dried red #e##er -flakes) K tb Curry #o!der @(L *o K lb crab meat1 shredded - tb Cho##ed fresh coriander -lea)es1 if #ossible - tb $inely cho##ed #arsley alt nd freshly ground -#e##er Q tb *o A tb crab li.uid or clam -broth - c Bread crumbs Melt butter in skilletI add scallions1 garlic and chili #e##ers and cook until scallions are !ilted8 Add curry #o!der to this mi>ture and blend thoroughly8 Add crab1 coriander and #arsley8 Add salt1 #e##er and crab li.uid (if more is needed1 add melted butter)8 Blend in bread crumbs8 $ill the mi>ture in A clam shells and bake at LMM degrees $ about KM minutes or until bro!ned8 er)es A as an a##eti,er or @ to L as a main course8

Curry Mutton or Goat @ K K K mutton onions bunch herbs clo)e garlic teas#oon salt K(- #ound carrots tables#oons curry #o!der K teas#oon sugar tables#oons tomato ketchu# K tables#oon fat Cut meat in #ieces1 fry lightly in fat1 add curry #o!der and simmer in !aterto co)er !ith seasonings until meat is nearly tender(K K(hours)8 /ice carrots and add8 Continue cooking unitl meat and carrots are tender8 #ounds

Carribean- tyle K L L @ Q @ lb lb K(@ c clo)es stalks c K(@ c

eafood Cho!der

c K(- ts# lea)es K(L ts# L c K(L c

assorted firm-fleshed fish -- sna##er1 drum1 trou ---reser)e fish bones and shrim# shells-large shrim# -- #eel1 de)ein fresh lime %uice %ala#eno chiles -- seed1 mince onions -- di)ided garlic -- di)ided celery -- di)ided cold !ater thick-sliced bacon -- diced s!eet #e##ers -- seed1 cho# finely #otatoes -- diced dried thyme bay leaf nutmeg -- freshly grated tomatoes -- #eel1 cho# tomato #aste -- o#tional beer cayenne 2 black #e##er -- to tate

Cut fish in --inch cubes8 *oss together fish1 shrim#1 lime %uice1 and %ala#enos8 0efrigerate for - hours8 Place fish bones and shrim# shells in stock#ot !ith one un#eeled onion1 one un#eeled garlic clo)e -both .uartered- and one celery rib8 Co)er !ith !ater and simmer one hour8 /rain and discard solids8 0eser)e stock8 aute bacon 3til bro!ned8 0eser)e bacon8 aute remaining three onions1 t!o celery ribs1 and both #e##ers 3til tender alnd golden8 Add garlic1 finely mined1 and saute a minute longer8 Add #otaotes1 thyme bay and nutmegI co)er !ith hot stock1 tomatoes and tomato #aste Eif usedF8 Cook 3til #otatoes are barely tender1 about KP to -M minutes8 Add fish and shrim# along !ith their marinade8 immer another KM to KP minutes 3till done8 *hin !ith beer1 if needed1 and ad%ust heat le)el to suit you8

Creole Green Beans +n Mustard Vinaigrette Q er)ings

Mustard Vinaigrette1see -reci#e K K(- lb green beans cut into length!ise sli)ers K t ca#ers1drained1 for garnish K t cho##ed #imiento1Canned -drained1for garnish Make Mustard Vinaigrette8 $ill a large sauce#an !ith !ater and bring to a boil8 Add beans and cook until !ater returns to a boil8 0emo)e beans !ith a slotted s#oon1 drain1 and #ut into cold running !ater until cool8 Bring #an of !ater to a boil again1 add beans again1 and boil until tender (about @ minutes)8

7amaican 7erk Chicken 'ith Pinea##le L er)ings

alsa

K c couscous K * )egetable oil L boneless skinless chicken K breasts K salt K black #e##er -- freshly K ground K(- c chicken broth - * %amaican %erk sauce @ green onions --1 liced K 99#inea##le salsa99 A o, #inea##le -- fresh cut K red #e##er --1/iced K(- c chutney -- mango K(L c fresh cilantro --1Cho##ed Cook couscous according to #ackage directions8 Mean!hile1 heat oil in a large skillet o)er medium-high heat8 #rinkle both sides of chicken !ith salt and #e##er8 Add to skillet and cook until firm1 L to P minutes #er side8 *ransfer cooked chicken to ser)ing #lateI kee# !arm8 Add chicken broth and %erk sauce to skillet and bring to boilI boil K minute8 Pour o)er chicken8 #rinkle !ith green onions8 er)e !ith couscous1 Pinea##le alsa and lime !edges8 P+65APPL5 AL AH 'hile chicken is cooking1 combine #inea##le1 red #e##er1 chutney and cilantro in bo!l8 tir to combine8 makes L cu#s8

7ambalaya (Ca%un 0ice 2

eafood Pottage)

- lg crabs1Cooked chicken broth K bay leaf1o#tional K(L c )egetable oil K lg onion1cho##ed Q green onions and to#s -cho##ed @ celery stalks1cho##ed K lg bell #e##er1seeded and-cho##ed A clo)es garlic1minced K(- t dried hot chilies1Crushed-or1*o *aste K(L t black #e##er1Coarse Ground K(- t sugar @(L t fresh dill !eed K(- t mi>ed dried herbs1+talian seasoning K c long-grain rice - lb cooked and shrim#1Cleaned - lb small fresh clams K(- c fresh #arsley1Minced K t fresh cilantro1Minced Crack and shell the crabs8 0eser)e the meat8 /o not thro! a!ay the li.uid and butter from the body ca)ity8 Pound the shells and #lace !ith the li.uid and crab butter in a large #an8 Add enough !ater to com#letely co)er the shells and bring to a ra#id boil8 0educe the heat to a high simmer1 co)er !ith a tight fitting lid1 and continue to cook for LP minutes to K hour8 train through soft muslin and sa)e the li.uid8 Measure and1 if necessary1 add enough chicken broth to make L cu#s of li.uid8 ?ou may add a bay leaf to the crab shells during the boiling if you !ish8 +n the meantime1 heat the oil in a large hea)y #an or casserole and add the )egetables1 garlic1 chilies1 #e##er1 sugar1 and herbs8 aute for about @ minutes1 or until the )egetables are soft but not yet beginning to bro!n8 Add the rice and stir to coat e)enly !ith the oil8 Pour o)er the L cu#s of the !ater the shells !ere boiled in8 Bring to a boil1 reduce the heat to simmer1 co)er !ith a tight fitting lid1 and cook for an additional @M minutes1 or until the rice is almost tender but still al dente8 +t should still ha)e %ust a bit of tooth8 'hen the rice is ready stir in the reser)ed crab meat1 shrim#1 clams1 #arsley1 and cilantro8 Add salt and #e##er to taste and additional cayenne if desired8 Co)er and continue to simmer %ust until the clams ha)e o#ened and the rice is tender8 +t !ill still be a little sou#y8

7erk Chicken $a%itas 'ith Pa#aya-Pinea##le L er)ings

alsa

C4+C"56 UUUUUUUUUUUUUUUUUUUUUUUU K lb boneless chicken breast -hal)es - t %erk seasoning A flour tortillas K K(- c black beans1cooked1 drained - and ma1shed K c light sour cream PAPA?AP+65APPL5 AL A UUUUUUUUUU @(L c ri#e #a#aya1diced @(L c fresh #inea##le1diced K(- c %icama1/iced @ * red onion1Cho##ed K chili #e##er1serrano or -%ala#eno11seeded and mince K garlic clo)e1minced - t lime ,est - * fresh lime %uice K * cilantro1Minced Coat chicken breast hal)es !ith %erk seasoning8 Marinate at least K hour or o)ernight in refrigerator8 Place chicken in an A-inch s.uare dishI co)er !ith )ented #lastic !ra#8 Micro-!a)e on medium-high1 R-A minutes8 Let stand P minutes8 lice chicken into thin stri#s8 /i)ide black beans1 chicken stri#s1 sour cream and salsa bet!een tortillasI fold u# one edge to form a #ocket and roll to hold filling8 PAPA?A P+65APPL5 AL AH Combine #a#aya1 #inea##le1 %icama1 red onion1 chili #e##er1 garlic1 lime ,est1 lime %uice and cilantro8 co)er and refrigerate until ready to ser)e8 $or best fla)or and te>ture1 do not make more than - hours before ser)ing8

Leeks +n Creole Vinaigrette Q er)ings

L md leeks19 see note @ * red !ine )inegar K t #a#rika K t /i%on mustard !ith seeds K(- t cayenne #e##er K(L t sugar1or to taste A t oli)e oil salt and1Coarsely Ground -black #e##1to taste $ill a large sauce#an !ith !ater and bring to a boil8 Gently dro# in leeks and lea)e until !ater returns to a boil8 /rain immediately and #lace leeks under cold running !ater until they are cold8 0efill #an and bring !ater to a boil8 Add blanched leeks1 reduce heat to simmer1 and continue to cook until leeks are tender but not mushy (no more than P minutes)8 *est doneness by cutting off a bit of green and tasting it8 /rain and soak in running !ater until cold8 /rain and set aside8 +n a medium bo!l1 mi> together !ell !ith a fork )inegar1 #a#rika1 mustard1 cayenne1 and sugar8 'ith a fork or !ire !hisk1 blend in oli)e oil1 a fe! dro#s at a time1 until a thickish sauce is formed8 eason to taste !ith salt and #e##er8

Lettuce And Cilantro K er)ings

alad 'ith 7erk /ressing

ALA/ UUUUUUUUUUUUUUUUUUUUUUUUUU K(- head romaine EcosF lettuce - scallions L s#rigs fresh cilantro /05 +6G UUUUUUUUUUUUUUUUUUUUUUU L * )eg oil - * %erk sauce - * brine from a %ar of #ickled -banana1#e##ers K #n sugar K s2# *ear or cho# the 0omaine ECosF lettuce lea)es into bite si,e #ieces8 li)er the scallions Egreen or s#ring onionsF )ertically into thin stri#s and then cho# into K--; #ieces8 #rinkle o)er the lettuce in a salad bo!l8 Cho# fresh cilantro lea)es and stemsI s#rinkle o)er salad and toss8 4a)e the salad sit refrigerated for about an hour to let the onion and cilantro fla)ors de)elo#8 +n a small %ar !ith a tight fitting lid1 add the dressing ingredients and co)er8 hake )igourously until the dressing emulisifies8 Pour o)er the salad1 toss lightly and ser)e8

Mayonnaise- alsa /ressing K er)ings

K(@ c #re#ared mayonnaise L clo)es garlic1crushed K(@ c #re#ared mild (or hot -chunky) -salsa K * s!eet #ickle relish +n a blender #uree mayonnaise and garlic until garlic is incor#orated8 tir in salsa and #ickle relish8

Mo,,arella Q er)ings

alad

@ lg ri#e tomatoes cut into K(-; thick rounds K(- lb +talian mo,,arella cheese cut into K(L; thick rounds -9 see note K bn basil - * red !ine )inegar Q * oli)e oil K(L t kosher salt black #e##er1$reshly Ground 0eser)e Q to A small basil lea)es for garnish and cho# remaining lea)es8 +n a --cu# mi>ing bo!l1 !hisk together )inegar1 oil1 and salt8 tir in cho##ed basil lea)es8

Mustard Vinaigrette K er)ings

K t dry mustard K(L c oli)e oil Q clo)es garlic1finely minced K t #re#ared horseradish or grated fresh horseradish1to - taste K(L c red !ine )inegar K t sugar K * fresh #arsley1Minced K(- t black #e##er1Coarsely Ground +n a small bo!l mi> dry mustard !ith oil1 using back of a s#oon to smooth any lum#s8 +n a %ar !ith a tight-fitting lid1 combine mi>ture !ith remaining ingredients1 and shake )igorously8

&range 2 0adish Q KM er)ings

alad

radishes trim ends and cut into K(A; -thick s @ oranges and cut into K(L;1Peeled -thick slic - green onions and cut into K(A;1*rimmed -thick sli - * lime %uice K(L c cilantro1o#tional K * oil K t !hite !ine )inegar K(L t kosher salt Q romaine lettuce lea)es Place radishes1 oranges1 and green onions in a K-.uart bo!l8 *oss !ith lime %uice1 cilantro (if used)1 oil1 )inegar1 and salt8 Marinate for @M minutes8 Place K(@ cu# of salad on each lettuce leaf8 Q ser)ings8

&range Ginger /ressing K er)ings

K(@ c orange %uice1$ro,en -concentrate K(- c #lain yogurt K t fresh ginger1$inely Grated K t curry #o!der K(A t cayenne #e##er K(A t cinnamon1Ground K(A t coriander1Ground +n a blender #uree all ingredients until creamy8 0efrigerate until ready to use8

Pe##er Q

alad

er)ings

K lg green bell #e##er seeded and into thin1 liced -stri#s K lg red bell #e##er seeded and into thin1 liced -stri#s K lg yello! bell #e##er seeded and into thin1 liced -stri#s - long fresh mild chiles seeded and cut into rings @ sm fresh hot chiles seeded and cut into thin -rings K red onion1cut into thin -rings L o, #eeled green chiles1/iced K(- c %ulienned lean ham1Cooked K(- c Gruyere (or !iss)17ulienned -cheese Pe##er alad Vinaigrette -see reci#e +n a large bo!l toss together all salad ingredients e>ce#t dressing8 Chill !hile you #re#are Ca#sicum alad Vinaigrette8Pour dressing o)er salad and lightly toss8 er)e chilled8

Pe##er K

alad Vinaigrette

er)ings

L clo)es garlic1crushed K sm fresh hot chile1o#tional K(@ c )egetable oil K(L c cider )inegar K(A t sugar K(L t mi>ed herbs1/ried such as thyme1sa)ory -rosemary1and @(L t fresh dill K(- t /i%on mustard !ith mustard -seed Puree all ingredients in a blender until creamy8

Potato-Pe##er A er)ings

alad

Q lg boiled #otatoes1cut into K; - #ieces K red onion1cut into thin -rings K green bell #e##er seeded and cut into thin -stri#s K red bell #e##er seeded and cut into thin -rings - sm fresh hot chiles1cut into -thin rings - long fresh mild chiles seeded and cut into thin -rings K t ca#ers1drained K(@ c fresh #arsley1Minced - stalks celery1trimmed and -thinly sliced Mayonnaise- alsa /ressing -see reci#e #e##er and1$reshly Ground -crushed d1for accom#animen hot chiles +n a large bo!l combine all salad ingredients e>ce#t dressing and accom#animent8 Make Mayonnaise- alsa /ressing8 6&*5 H *o ser)e1 #our dressing o)er salad and lightly toss8 Chill before ser)ing8 Accom#any !ith ground #e##er and crushed dried hot chiles8

0a%ma-Chana /ressing K er)ings

K(L c light-fla)ored )egetable oil K * oli)e oil - * cider )inegar K(- t sugar Q clo)es garlic1finely minced K(- t fresh ginger1Minced K(L t dried hot chiles1Crushed K(L t cumin1Ground K(A t fenugreek1Ground K(A t anise seed K(L t dry mustard +n a %ar !ith a tight-fitting lid1 shake all ingredients )igorously8 et aside for at least - hours1 shaking occasionally8

0a%ma-Chana KM er)ings

alat (Chick-Pea 2 Bean

alad)

K c (or cooked chick-#eas) -Canned - small !hite beans and !ell rinsed1/rained K c #eas1fresh or fro,en K c yello! !a> beans1fresh or -fro,en L green onions and to#s cut into -; long sli)ers K md red onion into rings and the1 liced -rings hal K(- c fresh #arsley1Minced K * fresh coriander1Minced - sm fresh hot chiles seeded and cut into thin -rings K sm lemon1cut into rings seeded and rings1<uartered salt and1Coarsely Ground -black #e##1to taste 0a%ma-Chana /ressing1see -reci#e +n a large bo!l toss together all ingredients e>ce#t salt1 #e##er1 and dressing8 Chill !hile you make 0a%ma-Chana /ressing8 eason salad !ith salt and #e##er to taste and #our o)er dressing8 *oss lightly and ser)e chilled8

Chile

alad

@ c black beans - dry 6e! Me>ico chiles - green bell #e##ers1cut into K; Cubes K(- * oli)e oil @ onions1diced L clo)es garlic1minced K serrano chile1diced K * cumin1toasted K t oregano K K(- * kosher salt L c !ater Q o, cheddar cheese1grated Q #lum tomatoes- cut each tomato into A-!edges A lea)es 6a#a (or Chinese)-cabbage !ashed and cut into K(A; stri#s oil for dee#-frying A flour tortillas1KL; in-diameter guacamole1for garnish cilantro s#rigs1for garnish +n a @-.uart sauce#an1 co)er black beans !ith !ater and bring to a boil8 *urn off heat1 co)er1 and rest for K hour8 After K hour1 bring beans to a boil1 reduce heat1 and simmer until tender (K K(L hours)8 /rain and rinse8 +n a K-.uart sauce#an1 co)er 6e! Me>ico chiles !ith !ater and soak for @M minutes8 train K cu# of soaking li.uid from chiles and reser)e8 /iscard remaining !ater and dice chiles8 Place oli)e oil in a P-.uart /utch o)en o)er medium heat8 aute onion and garlic for Q minutes8 Add 6e! Me>ico chiles1 serrano chile1 bell #e##er1 beans1 cumin1 oregano1 reser)ed chile !ater1 salt1 and the L cu#s !ater8 tir to combine1 reduce heat to lo!1 and simmer unco)ered for K hour8 Preheat o)en to -MM degrees8 +n a !ok or dee#-fryer1 heat oil to @RP degrees8 Place one tortilla at a time into the hot oil8 Press a K-cu# metal ladle !ith a long handle in the center of each tortilla for @M to LP seconds as it fries to create a bo!l sha#e8 0emo)e ladle and cook tortilla @M seconds more8 0emo)e tortilla from oil and drain on #a#er to!els8 "ee# tortillas !arm in #reheated o)en on baking sheets co)ered !ith #a#er to!els8

*rinidad Congo Pe##er K er)ings

alsa

KP habanero (or scotch bonnet) K #e##ers1stemmed1 seeded1 K and1Minced - lg !hite onions1minced K #a#aya1#eeled and diced K mango1#eeled1 #itted1 and K diced - * di%on mustard K(- t turmeric K(- t curry #o!der @ c )inegar Place all ingredients in a #an1 bring to boil1 lo!er the heat1 and let simmer for @M minutes8 0emo)e from heat1 cool1 and store in a %ar in refrigerator8

'ild /uck1 Creole

tyle

- lb mallards (or other !ild)ducks1t!o small K(- t dried sage1Crumbled K(- t thyme lea)es1/ried K(- t dried oregano1Crumbled K(L t cayenne #e##er K t #a#rika K t salt K t black #e##er1$reshly Ground K * cooking oil - * butter1Tnsalted Creole auce K(L lb Ca%un #e##ered ham (or tasso) /iced K(L lb Ca%un sausage1diced K md onion1coarsely minced K green bell #e##er1finely diced - stalks celery1finely diced K bn green onions1trimmed and cho##ed including cris# greens +talian-style #lum tomatoes K c duck (or chicken stock) K(L t dried sage1Crumbled K(- t thyme1/ried K(- t cayenne #e##er - fresh bay lea)es K(- t dried basil1Crumbled K(- t 'orcestershire sauce salt1#e##er1 and hot #e##er sauce1to taste1 o#tional Cut ducks into ser)ing #ieces (!ings1 hal)ed breasts1 legs1 and thighs !ith half of back attached to each)8 Pat skin dry !ith #a#er to!els8 Mi> together sage1 thyme1 oregano1 cayenne1 #a#rika1 salt1 and black #e##er and rub mi>ture into skin8 +n a large (K--inch)1 hea)y skillet1 heat oil and butter together8 'hen butter foam subsides1 add duck #ieces1 skin side do!n8 Lo!er heat to mediumhigh and fry duck until skin is bro!ned8 0emo)e duck and reser)e1 draining fat back into #an8 Make Creole auce8 Add duck #ieces8 immer KP to -M minutes longer1 turning e)ery P minutes8 /uck is done !hen breast meat1 cut !ith a knife1 is reddish but not #ur#le or bloody8 ( to# cooking before meat turns #ale1 or it !ill be tough8) Creole auceH &)er medium-high heat fry tasso and sausage for @ to P minutes in the fat that has been returned to the skillet after bro!ning duck8 Add onion and saute P minutes at high heat1 stirring8 Add bell #e##er1 celery1 and green onions and fry for - minutes to soften8 Add tomatoes1 stock1 sage1 thyme1 cayenne1 bay lea)es1 and basil8 &)er medium-lo! heat simmer )igorously until #artly thickened (about -M minutes)8 7ust before ser)ing stir in 'orcestershire sauce8 Add salt1 #e##er1 and hot sauce (if desired)8

FILIPINO RECIPES ;Chicken Adobo; (Ah-/oe-Boe) K K er)ings te>t file

And it goes something like thisH Put cut u# chicken in a medium si,ed #ot8 Co)er about K(- !ay !ith soy sauce8 Add a bit of )inegar (maybe about K(@ the amount of soy sauce)8 Add about L -P clo)es of crushed garlic8 Add about a teas#oon of sugar and a fe! dashes of #e##er8 Co)er and simmer for about @M min8 tirring once in a !hile8 "ee# tasting the sauce because the sauce is the absolute most im#ortant thing in the dish8 ?ou might e)en !ant to #ut a little bit of oregano in it8 er)e o)er rice8

Adobo "ang "ong L K L K K K K @ K K er)ings )inegar1cider garlic1crushed black #e##er rock salt kang kong1(a##ro>imately) onion1cho##ed soy sauce1to taste #ork1cho##ed !ater aute garlic1

kong to#s (use okra or string beans as substitutes) -8 #e#er1 onion 2 #ork until bro!n8 @8 Add !ater and simmer until meat is tender8 L8 Add kang kong and soy8 P8 Add )inegar !hen kang kong is cooked8

Adobo Pork Cho#s K er)ings

A #ork cho#s -- K(- thick - clo)es garlic1smashed and K cho##ed K * onion1Cho##ed K %uice of one lemon K(L c soy sauce Adobo can be made !ith #ork or chicken or a mi>ture of the t!o8 Most home cooks use #ork butt cut into bite-si,ed chunks and ste!ed8 6ick Mendo,a1 chef(o!ner of the Banaue 0estaurant in /aly City1 California1 likes to use #ork cho#s because they are more tender and cook .uickly8 4e lea)es out the traditional bay leaf and #e##ercorn and substitutes lemon %uice for )inegar8 Pour %ust enough cooking oil into a large skillet to coat the bottom8 4eat the oil and sear the #ork cho#s1 a##ro>imately @ minutes #er side8 Add garlic and bro!n lightly8 Add onions1 lemon %uice1 garlic and soy sauce1 turn heat do!n and co)er8 immer for P minutes8 0educe the sauce as much as you like8 6ick likes his adobo dryI others like it !ith #lenty of sauce to go !ith their rice8

Adobong Antigo P er)ings

- lb chicken (or #ork)1cut in -ser)ing #ie1ces K(L c )ino blanco (or -fi)e-year-old) - rum L t soy sauce P clo)es garlic - t salt K c )inegar K c buko %uice (coconut !ater) K small head garlic1crushed Marinate the meat in the )ino blanco or rum1 soy sauce1 garlic1 salt1 #e##er and )inegar1 for at least t!o hours8 /rain8 $ry meat till golden1 #our off e>cess oil and add buko %uice8 immer till tender and adobo begins to gi)e off oil8 $ry the e>tra garlic and s#rinkle on the adobo before ser)ing8

Adobong +sda ($ish +n *angy L er)ings

auce)

- lb hito (catfish) dressed (or -#ickerel1or trout) L clo)es garlic1crushed K(@ c )inegar K(L c !ater K * salt K(L t #e##er K sm bay leaf @ * cooking oil K8 Put fish in #orcelain or teflon skillet8 Combine the rest of ingredients e>ce#t cooking oil1 and #our o)er the fish8 -8 &)er medium heat1 bring to a boil8 Co)er1 lo!er heat and simmer for about KM minutes turning fish once8 @8 *ransfer fish to a dish8 Let sauce in skillet simmer until reduced *ransfer to a small bo!l and set aside8 L8 4eat oil in skillet8 $ry fish until bro!n on all sides8 Place on ser)ing dish8 Pour sauce o)er it8

Adobong Moderno P K(K K(K(K(K K(K(K(K(er)ings lb chicken thighs c nati)e )inegar tb soy sauce small head garlic1crushed ts salt ts #e##er1Ground c !ater egg!hite1beaten c flour c cornstarch ts salt ts #e##er1Ground

+n a sauce#an1 combine chicken1 )inegar1 soy sauce1 garlic1 salt and #e##er8 Bring to a boil and simmer8 'hen the mi>ture dries u#1 add !ater and continue cooking for about KP mins until chicken is tender8 0emo)e chicken from #an and strain remaining sauce8 et aside8 /ebone chicken and cut in half8 Combine flour1 cornstarch1 salt and #e##er8 /i# chicken in egg!hite and dredge in the dry ingredients8 $ry in hot oil until cris# and golden8 Adobo /i#H K cu# mayonnaise K(L cu# adobo sauce - tbs# #arsley1 minced K ts# garlic1 minced Combine ingredients and ser)e !ith the adobo8

Adobong &kra L er)ings

-M fresh1)ery young okra K(L c !ater K(L c )inegar K(- c #ork1diced @ * #atis (fish sauce) L cl garlic1crushed K medium onion1cho##ed K t #e##er 'ash and #arboil the okra in !ater8 et aside8 $ry the #ork8 Push to one side of the #an8 aute garlic1 onion and okra8 eason !ith )inegar1 #atis and #e##er8 Cook until okra is tender cris#8 (Vinegar cuts sliminess of okra8)

Adobong Pusit er)ings

K(- "g small fresh s.uids K(- c nati)e )inegar KM clo)es garlic K salt and #e##er1*o *aste K md onion1sliced - md tomatoes1cho##ed K e>tra salt and #e##er for -seasoning K t )et-sin (monosodium -glutamate) 'ash the s.uids )ery !ell8 0emo)e the long thin membrane in the head and slit the eyes to bring out the ink8 Place the s.uids in a sauce#an !ith )inegar1 Q clo)es garlic crushed1 salt and #e##er8 Co)er and cook slo!ly until the s.uids are tender8 Cut cooked s.uids into K(- inch slices cross!ise8 Crush remaining garlic and saute in a little lard in another #an8 Add the onion and tomatoes and cook until tomatoes are )ery soft8 Add the s.uids and the li.uid in !hich they !ere boiled8 immer for R minutes8 eason !ith salt1 #e##er and )et-sin8

Am#alaya K er)ings

K(- lb am#alaya (bitter melon or K bitter gourd) K * salt (or)1*o *aste K scallion - medium-si,ed onions L * )eg oil Q clo)es garlic1minced @ sm tomatoes1cho##ed @ lg eggs1lightly beaten *rim a!ay the t!o #ointed ends of the am#alaya and cut them in half length!ise8 0emo)e the #ale1 seeded section !ith a s#oon and discard it8 Cut the darker green outer shells cross!ise1 at a slight diagonal1 into K(L inch !ide stri#s8 Pre#are a solution of - cu#s !ater and K tbs# salt in a bo!l8 Put the am#alaya stri#s into this bo!l and set aside for - hours8 /rain the am#alaya and rinse the stri#s under running !ater8 /rain again and #at dry8 Cut the scallion into - inch lengths and then cut each section length!ise into thin stri#s8 Peel the onions and cut them in half length!iseI then slice them into fine half rings8 4eat the oil in a skillet o)er a medium flame8 'hen hot1 #ut in the garlic1 fry until garlic is light bro!n8 Add the onions8 tir and fry for - minutes8 Add tomatoes8 tir and fry - minutes8 Add am#alaya1 turn do!n the heat8 tir occasionally and fry around KM minutes or until am#alaya is tender8 tir in beated eggs and the salt8 tir and cook as you !ould scrambled eggs until eggs ha)e reached a consistency you like8 0emo)e from heat1 add scallion stri#s and ser)e8

A#ricot $illing L er)ings

K K(- c a#ricots1/ried L * sugar K t orange rind1Grated K * rum Cook a#ricots until tender in enough !ater to co)er8 /rain and cho# fine8 Add the rest of the ingredients and beat !ell8 *he mi>ture should ha)e the consistency of a soft mash8

Arro, Valenciana (0ice Casserole) K er)ings

?+5L/ 50V+6G UUUUUUUUUUUUUUUU K sm chicken fryer1cut u# in -inch #ieces K(- lb #ork1cutu# in K inch #ieces - a - links of chinese sausage Q sm #otatoes1<uartered - garlic clo)es1cho##ed - lg ri#e tomatoes - sl canned #imentoes1sliced K c green #eas @ c rice1boiled in @ cu#s of -!ater an1d - cu#s coconut K(- c margarine K(L c black oli)es1sliced K t salt Place chicken and #ork in frying #an and cook8 eason !ith salt and #e##er until slightly bro!n8 +n a dee# sauce#an fry garlic1 onions and tomatoes in margarine in the order gi)en8 Add #otatoes then the chicken1 #ork and sausage8 tir and co)er until meat and #otatoes are done8 Add !ater if necessary8 Add #imentoes1 #eas and oli)es8 'hen meat and )egetables are done1 remo)e some of the stock from meat and set aside8 Add cooked rice to meat and mi> thoroughly8 Add remaining stock and season to taste8 Cook on lo! heat until mi>ture becomes .uite dry8 er)e on #latter and garnish to# !ith sliced hard boiled eggs1 stuffed oli)es1 #imentoes stri#s and s#rigs of #arsley lea)es8

Banana Blossom Ginataan K er)ings

- banana blossoms (i %ust used K the ones in the can1KM o, K drained) K c #ure coconut milk - * )inegar (if using PX acidity K )inegar1try KHK K )inegar(!ater) K(L c tomatoes1 liced K(L c onion1 liced - clo)es garlic1crushed K * )eg oil - red chillies1/ried K salt and #e##er1*o *aste +f using fresh #usong saging (banana blossoms)H remo)e the tough co)ering of the blossoms8 lice thin cross!ise8 Add - tbs# salt and s.uee,e off bitter %uice8 0inse in !ater and s.uee,e dry8 et aside8 +f using canned #usong sagingH drain1 rinse then drain again8 thin cross!ise8 et aside8 lice

4eat oil in skillet1 if using dried red chillies1 add them !hen the oil is hot but not smoking and let the skins darken some!hat before you add the garlic8 aute garlic until light bro!n8 Add onion1 fry till translucent1 then add tomatoes8 Cook for around @ minutes8 Add banana blossoms and )inegar(!ater mi>ture and then bring to boil !ithout stirring8 immer for around @ minutes8 Add salt and #e##er to taste and stir8 Continue to cook until banana blossom is tender8 Add #ure coconut cream and remo)e from heat8 Let stand for a fe! minutes to hel# de)elo# the fla)ours8

Banana "etchu#
K(- c golden raisins K(@ c coarsely onions1Cho##ed - lg garlic clo)es K(@ c tomato #aste K K(@ c cider )inegar L lg )ery ri#e bananas1#eeled-and cut into chunk @ to L cu#s !ater K(- c dark bro!n sugar1#acked K K(- t salt K(- t cayenne #e##er K(L c light corn syru# - t alls#ice1Ground @(L t cinnamon1Ground @(L t nutmeg1$reshly Grated K(- t black #e##er1$reshly Ground K(L t clo)es1Ground - * dark rum Combine the raisins1 onions 1 garlic1 tomato #aste and K(@ cu# )inegar in the container of a food #rocessor81 Process the mi>ture until smooth8 *ransfer the mi>ture to a large1 hea)y sauce#an8 Add the banana chunks and another K(@ cu# )inegar to the food #rocessor container8 Process the mi>ture until smooth8 *ransfer the banana mi>ture to the sauce#an8 Add the remaining -(@ cu# )inegar1 @ cu#s !ater1 bro!n sugar1 salt and cayenne #e##er8 Bring the mi>ture in the sauce#an to a boil o)er medium-high heat1 stirring fre.uently8 0educe the heat to lo! and cook the ketchu#1 unco)ered1 stirring occasionally1 for K K(L hours8 +f the ketchu# threatens to stick to the bottom of the #an at any #oint1 add some of the remaining !ater1 u# to K cu#8 Add the corn syru#1 alls#ice1 cinnamon1 nutmeg1 #e##er and clo)es to the ketchu#8 Cook the ketchu# o)er medium-lo! heat1 stirring fre.uently1 for KP minutes longer1 or until it is thick enough to coat a metal s#oon8 tir in the rum8 0emo)e the ketchu# from the heat and let it cool a fe! minutes8 $orce the ketchu# through a fine sie)e to strain it1 #ressing do!n hard on the solids8 0emo)e the ketchu# from the heat and let it cool to room tem#erature8 tore the banana ketchu#1 co)ered in the refrigerator for u# to K month8 Makes about @ K(- cu#s8

Banana Peanut K er)ings

alad

KQ ri#e medium-si,ed bananas KQ * #eanuts1Cho##ed K mayonnaise K lettuce lice cross!ise and thin - bananas for each indi)idual ser)ing and mi> !ith t!o tables#oons cho##ed #eanuts8 Add mayonnaise1 mi> lightly !ith a fork and arrange on lettuce lea)es before ser)ing8

Basic Adobo K er)ings

@ lb chicken thighs or @ lb #ork butt K(- c )inegar K(L c soy sauce @ clo)es garlic K(L t salt8 K(L t #e##ercorns1crushed K bay leaf1crushed Cut chicken #ieces in half if thighs are large8 +f using #ork1 cut #ork into K K(- inch #ieces8 +n a sauce#an1 combine all ingredients8 Let stand for K to @ hours8 Bring to a boil8 Co)er1 lo!er heat1 and simmer for @M minutes (LP minutes for #ork)8 0emo)e co)er and simmer KP more minutes or until li.uid e)a#orates and chicken or #ork is lightly bro!ned8 Makes si> ser)ings8

Beef Q

hort 0ibs Adobo 'ith

#inach

er)ings

L lb beef short ribs1trimmed @(L c !hite )inegar K K(- c !ater @ * light soy sauce Q garlic clo)es1#eeled - shallots1cho##ed K t black #e##er1Coarsely Ground K(- t salt - bay lea)es - * )egetable oil - bn fresh s#inach1blanched 4AV5 ?&T0 BT*C450 C0& -CT* the rib bones into K-inch long sections8 *rim off and discard fatI cut meat into a##ro>imately K-inch cubes lea)ing the bones attached8 Place beef into a sauce#an !ith )inegar1 !ater1 soy sauce1 garlic1 shallots1 black #e##er1 salt and bay lea)esI bring to a boil8 Lo!er heat and simmer1 co)ered1 for LM minutes8 0emo)e beef8 /egrease )inegar li.uidI bring to a boil8 Lo!er heat and reduce to -(@ cu#8 4eat oil in a skilletI bro!n beef until e)enly seared8 Pour sauce o)er beef8

Bibingka LP er)ings

- K(- lb mochi rice (P K(- cu#s) P K(- c !ater K cn (K@ o,) coconut milk K lb dark bro!n sugar K banana lea)es +n a rice cooker or large sauce#an1 rinse riceI drain8 Add !ater and cook rice8 +n a sauce#an1 combine coconut milk and K K(L cu#s of the bro!n sugar8 Cook o)er medium heat for about -M minutes1 stirring constantly1 until the mi>ture thickens8 'ilt banana lea)es o)er lo! heat on electric surface unit or in micro!a)e o)enI line a K@ > N > --inch baking #an8 Preheat electric o)en to @PM $8 tir remaining bro!n sugar into the hot riceI mi> !ell8 0eser)ing K(- cu# coconut milk mi>ture1 stir remainder into rice8 Put into #re#ared #an8 Pour the reser)ed K(- cu# coconut milk mi>ture o)er rice8 Bake for -M minutes then broil for P minutes to bro!n to#8 Cool and cut into ser)ing #ieces8 Makes LP ser)ings8

Bibinka (Phili##ine /essert) Q er)ings

L c fresh coconut milk1de)ided K K(- c bro!n sugar1de)ided K K(@ c mochi rice K !ilted banana lea)es 0eser)e K(- cu# coconut milk 2 K(- cu# bro!n sugar for to##ing8 'ash rice 2 let stand in cold !ater (!hile cooking coconut milk)8 Cook @-K(- cu#s coconut milk in to# of double boiler for @M minutes1 stirring constantly8 6oteH "ee# !ater in lo!er #ortion at constant boil8 Add K cu# bro!n sugar8 /rain mochi rice in strainer and stir into milk mi>ture8 Cook in double boiler for @M minutes or until thick8 tirring constantly8 Line baking #an !ith banana lea)es and #our in #udding8 #rinkle to# !ith mi>ture of K(- cu# bro!n sugar and K(- cu# coconut milk8 Bake in o)en set at @PM$ for P minutes then lo!er tem#erature to @MM$ and continue baking for @M minutes8 Cool in #an 2 cut in @ inches s.uares8

Bulanglang K Kc Kc Kc K K Kc K K(Kc K er)ings malunggay lea)es9 s.uash1cubed u#o (gourd)1sliced Esubstitute !ith ,ucchini kenF tok!a (tofu)1cubed and fried onion !ater tomatoes

9 (if you can3t get this1 try s#inach or kangkong-Es!am# cabbage1 !atercress can also substitute for it - "en8F) Mi> tomatoes1 onion1 and s.uash in a dee# sauce #an or #ot8 Add !ater and boil8 After P minutes cooking1 add tok!a and u#o8 'hen the u#o is almost tender1 add malunggay and cook - minutes longer or until malunggay lea)es are !ilted8 0emo)e from heat8 alt and #e##er to taste (or instead of salt1 you can add #atis1 it !ill gi)e a better fla)our)8 Garnish !ith fresh tomatoes and cilantro or kinchay

Calderetta P er)ings

PMM g beef round1cubed K(L c )inegar KM #e##ercorns1crushed K t salt - cl garlic1crushed K(L c oil K c onion1sliced K(- c tomato sauce - c !ater1Boiling K c red (or green #e##er)1stri#s K bay leaf K dash of hot sauce K(@ c li)er s#read Marinate beef in mi>ture of )inegar1 #e##ercorn1 salt and crushed garlic for K K(- - - hours8 $ry #ieces of beef in cooking oil8 Add onions and saute until tender8 Pour in tomato sauce and boiling !ater8 Add the green #e##er1 bay leaf and hot sauce as desired8 Co)er and simmer until meat is tender8 Blend in li)er s#read8 Cook P minutes moore8

Cari-Cari /e Pata ? 0abo Q er)ings

K o> tail (buntot ng baka) K o> shin (#ata ng baka) Q c !ater K(- c atchuete seeds K(- c hot !ater L long egg#lants LMM g snake beans (sitao) K banana flo!er (#uso ng -saging) ch1o##ed1 salted K garlic head1cho##ed - medium onions1 liced K(L c cooking oil K(- c fermented shrim# #aste -(bagoong al1amang) K c #eanuts1ground K c rice1toasted 2 ground K salt and msg1*o *aste K 9bagoong guisado9 K(L c cooking oil K garlic head1cho##ed K(L "g boiled #ork1diced K K(- c bagoong alamang K t sugar K(L c nati)e )inegar K(L c #ork broth Boil the buntot and #ata in !ater until tender8 Cut into desired #ieces and set aside8 oak atsuete seeds in hot !ater8 0ub to bring out colour8 et aside8 Cut )egetables into desired #ieces8 Boil !ater1 dro# sitao and #arboil8 0emo)e1 set aside8 /o like!ise !ith egg#lants and #uso ng saging8 aute garlic and onions in cooking oil8 Add bagoong and atsuete !ater8 Let boil P minutes8 Blend in ground #eanuts and ground rice8 Bring to a boil then #ut in the meats8 7ust before remo)ing from the fire1 add the )egetables8 er)e !ith Bagoong Guisado8 Bagoong Guisado #re#aration8 aute garlic and onion in cooking oil8 Add the #ork1 bagoong and sugar8 Blend !ell1 then add )inegar and broth8 Boil until .uite dry8 er)e !ith the Cari-Cari8

Manila3s Pork Adobo Q er)ings

L lb #ork roast1trimmed of K bone and fat1cubed K c )inegar K(L c soy sauce L clo)es garlic1crushed - t sugar K t salt K(- t #e##er1$reshly Ground +n bo!l1 combine #ork1 )inegar1 soy sauce1 garlic1 sugar1 salt and #e##erI marinate @M minutes8 *ransfer to hea)y bottomed skilletI bring to a boilI reduce heat1 simmer @ K(- to L hours or until li.uid3s almost e)a#orated8 er)e !ith steamed rice

Cassa)a Bibingka K er)ings

L c fresh cassa)a - c coconut milk - * butter1melted @ eggs - c sugar K * salt K(- c #ure coconut cream K cheese1grated or K stri#s of cottage cheese Peel and grate cassa)a8 Beat eggsI add sugar1 butter and salt8 Mi> thoroughly8 Add the grated cassa)a and coconut milk8 Mi> !ell and #lace in a #an or bibinka mold lined !ith banana lea)es8 Bake until half done8 Brush !ith coconut cream8 #rinkle !ith grated cheese or stri#s of local cottage cheese8 Bro!n to# under hot co)er or o)en broiler8 9Cassa)a is also kno! as ?ucca root8

Chicken 2 Pork Adobo K er)ings

K K(- c )inegar1!hite K K(- c soy sauce K garlic head1crushed K tb -cooking o1il K(- * #e##ercorns1crushed K chicken1!hole (@ lbs) K lb #ork1boneless1cubed Peal and crush head of garlic and combine !ith )inegar1 soya sauce1 and crushed #e##ercorns for marinade8 Cut !hole chicken into ser)ing si,e #ieces and combine !ith cubed #ork8 Co)er the #ork and chicken !ith marinade and let stand refrigerated for a mininimum of @M minutes8 +f more #ronounced fla)our is desired1 the meat may be left1 refrigerated in the marinade for u# to -L hours8 Add !ater to the marinade and meat and simmer1 unco)ered until meat is tender1 a##ro>imately one hour8 'ith slotted s#one1 remo)e garlic1 chicken and #ork #ieces from the marinade8 a)e marinade8 4eat cooking &il in a se#arate #an8 $ry the garlic1 #ork and chicken remo)ed from ste! until golden8 /rain and discard oil from meat and garlic8 0eturn #ork1 chicken and garlic to marinade8 immer for KM minutes or until sauce is thickened and reduced8 er)e !ith or o)er rice8

Chicken Adobo (Adobong Manok) Q er)ings

K chicken (\@lbs) #ieces K(- c soy sauce @(L c !hite )inegar K heads garlic (more if #ref) - bay lea)es K(- * #e##ercorns K salt (to taste) Boil Chicken !ith soy sauce1 )inegar1 garlic1 bay lea)es and #e##ercorns and simmer for half an hour8 0emo)e the chicken #ieces from the #ot and broil them in a #an for KM minutes8 Let the sauce in the #ot boil until it is reduced by half8 Add salt to taste8 Co)er the broiled chicken #ieces !ith the sauce8 er)e hot8 er)e !ith rice8

Chicken And Pork 5n Adobo K er)ings

K "g #ork1lean1 boned E- K(L lbF LPM g chicken breast1cubed EK lbF K garlic clo)e1#eeled(crushed - bay lea)es - md onions1#eeled 2 .uartered K(- c cider )inegar K * soy sauce K salt K black #e##er1freshly ground K K(- c !ater K * lard Put the #ork and chicken in a #an1 then add the garlic1 bay lea)es1 onion1 )inegar1 soy sauce1 salt and #e##er to taste8 tar !ell1 then lea)e to marinade for @M minutes8 Add the !ater to the #an and bring to the boil8 Lo!er the heat and simmer for LP minutes to an hour1 until the meat is tender and the cooking li.uid has reduced to about K(- cu#8 train the cooking li.uid and reser)e8 Melt the lard in the cleaned #an8 Add the #ork and chicken and fry o)er brisk heat until bro!ned8 Add the reser)ed cooking li.uid and simmer for about P minutes8 er)e hot !ith rice8 er)es Q-A

Chicken Arro, Caldo (Chicken 0ice Q er)ings

ou#)

?+5L/ 50V+6G UUUUUUUUUUUUUUUU K K(- lb chicken1cut into ser)ing -#ieces K tb )egetable oil @ garlic -clo)es1minced K md onion1finely sliced K t fresh ginger1finely sliced K c rice grains R cu#s !ater - tb fish sauce (#atis) P stalks green onion1finely -sliced1$or Garnish K salt and #e##er1*o *aste +n a large non-stick sou# #ot o)er medium heat1 saute garlic in oil until lightly bro!n8 Add ginger and onion1 stir for a minute8 Add chicken #ieces and fish saue and cook for another @ minutes8 Add rice1 !ater and a little salt and #e##er8 Co)er and simmer in medium lo! heat for about LM minutes or until the consistency of a light ceamed sou# has been reached8 tir occasionally !hile cooking8 Correct seasonings to taste8 tir in a small amount of sliced green onions8 +f rice sou# becomes too thick1 add a little !ater to thin it a bit8 Garnish indi)idual bo!l ser)ings !ith sliced green onions %ust before ser)ings8 *i#sH +f you #refer1 s#rinkle a little lemon %uice on the sou# ser)ings8 *his !ill gi)e a #leasant tartness to the dish8 er)es Q to A8

Chicken Arro, Valenciana A er)ings

?+5L/ 50V+6G UUUUUUUUUUUUUUUU - #cs8 deboned breasts1cut -into ser)ing #ieces @ tb )egetable oil @ garlic clo)es1minced K md onion1cho##ed - md tomatoes1cho##ed - md #otatoes1cubed K tb tomato #aste @(L c !ater K c green #eas1$ro,en @ c long grained rice L cu#s -chicken s1tock for cookin K salt and #e##er1*o *aste K(- c green oli)es (o#tional) K(@ c s!eet red #e##er1sliced -thinly - hard-boiled eggs1sliced for - garnish K season chicken breast #ieces - lightl1y !ith salt and #e##er and #an-fry in - tables#oons oil until bro!ned8 et aside8 +n a dee# #an o)er medium heat1 saute garlic1 onion and tomatoes in K tables#oon oil8 Add chicken and @(L cu# !ater8 immer in co)ered #an o)er medium lo! heat for agbout KM minutes8 Add #otatoes1 #eas1 s!eet #e##er slices and oli)es8 Correct seasonings8 Cook for another A-KM minutes or until #otatoes are tender8 0emo)e meat and )egetables and set aside8 0emo)e fat from sauce8 0emo)e sauce8 Let cool8 Combine reser)ed sauce !ith K tables#oon tomato #aste !ith enough chicken stock to ha)e a total amount of a##ro>imately L K(cu#s8 Tse this combined mi>ture in #lace of !ater to cook rice8 Mi> rice and li.uid !ell in a rick cooker before cooking8 eason !ith a little sant and #e##er to taste8 *urn on rice cooker8 'hen rice is cooked1 let cool a little then combine it gently !ith the meat and )egetable mi>ture in a shallo! ser)ing #latter8 moothen mi>ture !ith the back of a s#oon for #resentation8 Garnish to# !ith slices of hard-boiled eggs1 green oli)es and s!eet red #e##er slices8 er)es A-KM8

Chicken /inola K er)ings

- lb chicken1cut into ser)ing -#ieces - clo)e garlic1minced K * )egetable oil K t fresh ginger1thinly sliced K md onion1sliced K * fish sauce (#atis) P cu#s -!ater K sm ra! green #a#aya K salt and #e##er1*o *aste K bn fresh s#inach1cut into @ -inch #ieces Peel #a#aya skin8 Cut #a#aya length!ise into L-Q #ieces1 remo)e seeds and slice diagonally about K(- inch thick8 et aside8 +n a dee# sou# #ot o)er medium heat1 saute galic in oil until lightly bro!ned8 Add ginger and onion1 stir for a minute8 Add chicken #ieces and fish sauce8 Cook for @ minutes8 Add !ater8 eason !ith a little salt and #e##er8 Let boil1 then simmer co)ered o)er medium lo! heat for -P @M minutes8 Add ra! #a#aya and continue cooking for Q to A minutes or until tender8 Correct seasonings to taste8 *urn off heat8 Add s#inach1 co)er for K-- minutes8 er)e immediately8 er)es L-P8

Chicken K

ou# 'ith Mongo Beans

er)ings

?+5L/ 50V+6G UUUUUUUUUUUUUUUU - lb fryer chicken1cut u# in -inch #ieces K thumb si,e ginger root or - t #o!dered ginger - lg tomatoes1.uartered K sm garlic clo)es1mashed @(L lb mongo beans1boiled and -#eeled - tb #atis (or fish sauce) K cn of ancho)y fish fillets may - be use1d) K t msg - tb oil K fry chicken in oil until -slightly b1ro!n1 stirring K constantly8 add ginger and -garlic a1nd stir until Add ancho)y and cook if it is used instead of #atis8 Bring to boil1 then simmer until chicken is tender8 'hile chicken is simmering1 boil beans in !ater until they are easy to #eel8 *his is done by #lacing a bean bet!een your fingers and rubbing the skin off the beans8 'hen this is done !ith ease1 remo)e from sto)e and drain8 Add cold !ater to beans and then rub beans bet!een your #alms until almost all of the beans ha)e been #eeled8 "ee# re#lacing cold !ater and #eeling !ill drain !ith !ater8 'hen chicken is tender1 add beans to sou# and cook until sou# is thick and beans are soft8 Add !ater1 if necessary1 P minutes before it is done]]add the #atis if ancho)ies are not a)ailable8 VariationH Bitter melons1 cut in s.uares or leafy )egetables such as s#inach may be used8 Pork may be used instead of chicken8

Chicken *inola A er)ings

- t cooking oil L clo)es garlic1crushed K t ginger1cut in stri#s K(- c onion1cho##ed K "g ste!ing chicken1cut into -ser)ing #1cs K * #atis19 see note KM c rice !ater199 see note K sm green #a#aya1sliced K(@ -thick K c #e##er lea)es K t salt 9 fish sauce 99 li.uid used to !ash rice - or )egetable stock8 K8 $ry the garlic in hot cooking oil until bro!n8 Add ginger and cho##ed onions8 Cook until soft8 -8 /ro# in chicken8 eason !ith #atis (fish sauce)8 Co)er and simmer for Pmin8 @8 Add the rice !ater1 simmer until chicken is tender8 L8 Add sliced #a#aya and cook until #a#aya is tender8 P8 7ust before remo)ing from the fire1 season !ith salt and )etsin8 Add #e##er lea)es8 er)e hot1 !ith steamed rice8

teamed K

io#ao

er)ings

K K(- t yeast K K(- t sugar K c luke!arm !ater K c all #ur#ose flour @ c cake flour - K(L t baking #o!der K(- c sugar L K(- t butter1Melted K(- t salt K filling K(L c oil L clo)es garlic1minced - #cs onions1cho##ed K(- lb #ork1boiled and diced K(- lb chicken1boiled and diced K enough broth K(L c soysauce K(L c sugar K t salt K sm green bell #e##er K diced(o#tional) K sm can tomato sauce(KLM gm8 can K or a##ro>8 K(- c8) K(L c cheese1Grated /issol)e yeast and sugar in luke!arm !ater8 Let stand for KM min8 ift together flours1 and baking #o!der8 et aside8 *o yeast mi>ture1 add sugar1 melted butter and salt8 tir in flour to form a soft dough8 "nead until smooth8 Let rise until doubled in bulk8 Pre#are $illingH aute garlic in oil8 Add onions1 !hen trans#arent1 add meats8 Add broth1 soysauce and sugar8 immer for a fe! minutes8 Add all of the remaining ingredients8 Continue cooking o)e rlo! heat until thick8 /i)ide dough into K- #cs8 Put filling in each dough and let rise for -M minutes8 team for -M--P minutes8 er)esHK-

/ad3s Chicken Adobo A er)ings

Q #ork cho#s L chicken breast hal)es K !ithout skin K t #e##er - t ginger #o!der @ lb fresh s#inach L t sherry - t salt K t monosodium glutamate A * )inegar L bay lea)es L clo)es garlic --1Minced K * shoyu K K(- * sugar Lea)e cho#s and chicken !hole8 'ash and rain s#inach and set aside8 Make marinade !ith rest of ingredients and marinate meats for an hour in a skillet8 Bring to near boil1 then simmer for K hour8 0emo)e meat8 Add s#inach to hot marinade1 co)er and simmer for P mins8 ser)e8

/inuguan C Galing Galing P er)ings

- * cooking oil @ cl garlic1minced K onion1minced PMM g #ork head1boiled 2 diced K #ork heart1boiled 2 diced KMM g #ork li)er1diced @(L c nati)e )inegar - c broth K K(- c #ork blood K c beef blood L long green chillies K * salt K(- t )ietsin (msg) (a%inomoto) aute garlic in cooking oil1 add onion1 #ork head1 heart and li)er8 Pour in )inegar and boil unco)ered1 !ithout stirring until )inegar has e)a#orated8 Add broth1 co)er and simmer for KP minutes8 train #ork blood8 et aside8 Cut beef blood into small #ieces8 Pour in #ork and beef blood1 stirring continuously until thick8 /ro# in chilli8 immer P minutes more8 eason !ith salt and Vietsin8 er)e !ith !hite rice8

/i##ing K

auce $or Lum#ia

er)ings

K(L c bro!n sugar1#acked K(- c !hite )inegar K t soysauce K t ta#ocia starch - * !ater - * ginger1minced +n a - .uart #an mi> sugar and )inegar and soy sauce stir o)er high heat until sugar dissol)es8 Mi> ta#ioca starch !ith !ater add to sugar mi>ture and stir sauce till boils remo)e from heat add *ables#oons fresh minced ginger8

5asy Lum#ia 'ith /i##ing K er)ings

auce

K lb beef1Ground - clo)es garlic K lg onion K cn (A o,8) !ater chestnuts K sli)ered - o, cho# suey )egetables8 K K(- t salt K(L t #e##er K * #atis - * flour K(L c !ater LM lum#ia !ra##ers K dee# fat for frying @ clo)es garlic1minced K(L c )inegar K(A t salt Bro!n beef !ell8 tir in garlic and onionI saute lightly8 Add !ater chestnuts1 )egetables and seasoningsI cook for about - minutes8 /rain and cool throughly8 Combine flour and !ater to form thin #aste8 *o make rolls1 #lace - tables#oons filling on a lum#ia !ra##er8 $old neatly like and en)elo#e8 eal !ith #aste8 4ead dee# fat to @RP degrees $8 Combine remaining ingredients for sauce8 $ry lum#ia in hot fat until golden bro!n8 er)e hot !ith sauce8 Makes LM lum#ia8

5gg#lant Adobo P er)ings

P c diced egg#lant1cut in K -K(--inch c1ubes K salt1*o *aste K(@ c )egetable oil K(@ c soy sauce K(L c red !ine )inegar Q clo)es garlic1minced K(- t black #e##er1$reshly Ground #read egg#lant on #a#er to!eling and s#rinkle !ith salt8 Let drain for @M minutes8 0inse and #at dry8 +n a non-stick skillet1 fry egg#lant in oil until bro!n and set aside8 +n a small sauce#an1 simmer soy sauce1 )inegar1 garlic and #e##er for P minutes8 Add egg#lant1 co)er and cook o)er lo! heat for R minutes1 stirring occasionally8 er)e hot8

5)a3s Lum#ia K er)ings

- * oil K md onion1diced K clo)e garlic1minced K lg #otato1#ared and diced K t salt K(- c carrots1diced K(L t #e##er K(- c french cut green beans - * soy sauce K(- c cabbage1 hredded K(L lb #ork1diced or K ground #ork (or)1Ground K beef (basically any meat K !ill !ork1e)en chicken) 9if you #refer you can add K(L lb8 shrim#1 diced8 Also if you like you can #ut K(- cu# of bean s#routs 4eat oil1 saute garlic and onion8 Add #ork1 saute until fully cooked1 drain8 Add !ater1 co)er and simmer KM to KP min8 eason !ith salt1 #e##er1 and soy sauce8 Add #otato and carrots1 saute for P min8 Add green beans and cabbage (this !ould be the time to add the shrim# and bean s#routs if you !ere to use them)8 Cook stirring P-KM min8 or until )egetables are done8 Let cool to room tem#erature8 'ra# filling in Lum#ia !ra##ers8 $ry in about K inch of hot oil1 a cou#le of minutes on each side1 until light golden bro!n8

$amily K

tyle Pansit (6oodles 'ith Pork And

hrim#)

er)ings

R K(- long rice L lg mushrooms1/ried K(- lb #ork1Lean K(L lb shrim# - * salad oil L clo)es garlic1minced -A o, can chicken broth - * #atis K(L t #e##er A o, #kg fried egg noodles K lemon !edges oak long rice and mushrooms in !arm !ater for @M minutesI drain8 Cut long rice in @ inch lengths8 0emo)e stems from mushroomsI dice ca#s8 lice #ork thinly8 hell1 clean1 and cut shrim# into small #ieces8 +n a large skillet1 heat oilI saute garlic and bro!n #ork8 tir in shrim# and mushroomsI saute K minute8 Add broth1 #atis and #e##erI bring to a boil8 Add long rice and noodles1 stirring lightly until noodles are cooked8 er)e !ith lemon !edges8 Makes Q ser)ings8

$ili#ino Breakfast K er)ings

teaks

- K(L lb sirloin1sliced K(A to K(L K inch thick K K(- * salt - * bro!n sugar K t garlic -- finely1Cho##ed K(- t black #e##er1Cracked Combine salt1 sugar1 garlic1 and black #e##er8 #read rub e)enly on both sides of meat and store co)ered (or in a #lastic bag) in the refrigerator o)ernight8 un dry a cou#le of hours before cooking in smoker to medium or medium !ell8 er)ing uggestionsH er)e !ith a salsa of cho##ed fresh tomatoes1 cho##ed onions1 grated radish1 cho##ed fresh cilantro1 oriental fish sauce (or salt) to taste1 crushed hot chiles1 and a little )inegar (or lemon %uice)8 $or hea)y eaters1 cho# meat into small #ieces and ser)e s#rinkled o)er a mound of garlic fried rice and fried eggs8

$ili#ino Garlic Vinegar K er)ings

auce

K(- c )inegar1#referably coconut K or #alm - clo)es of garlic1smashed K salt1*o *aste Mi> it all together and set it out for di##ing8

$ili#ino Pork L er)ings

P+C6+C A6/ PA0*+5 UUUUUUUUUUUU Q #ork steaks K(- c soy sauce K(- c lemon %uice @ garlic clo)es1crushed K bamboo ske!ers Bone #ork steak and cut into K(- in8 stri#s thread or !ea)e onto bamboo ske!ers mi> soy sauce1 lemon %uice1 and crushed garlic in N > K@ bake dish be sure to di# all ske!ers in marinade refrigerate for se)8 hrs8 or o)ernight hot tortillas or rice and a tossed green salad8 0otate bottom ske!ers to to# e)ery fe! hrs may be either broiled or grilled about KP min8 mall ske!ers may be used to make a great a##eti,er broil ahead and kee# !arm in o)en

$ili#ino 0ice - @(L ga !ater - c bacon fat L lb #ork butts f, -M eggs shell K(L t garlic dehy gra - K(- lb onions dry N lb rice KMlb K K(- c soy sauce A t salt table Plb PA6H K- B? -M B? L; *5AM *ABL5 PA6 @PM$8 &V56 @PM$8 G0+//L5 *5MP50A*T05H

K8 autee - lb A o, (K @(L .t) cho##ed dry onions (- lb K- o, a8#8) in K lb (- cu#s) bacon fat until light yello!8 add N lb (P K(L .t) riceI stir until !ell coated8 add - @(L gal !ater1 K(L ts# dehydrated garlic1 and K -(@ o, (- -(@ tbs#) salt to rice mi>ture8 bring to a boil in steam %acketed kettle or stock #otI co)erI simmer -M--P minutes8 -8 Pour beaten eggs on lightly greased griddle8 Cook until !ell done8 do not turn8 Cut into stri#sI add an e.ual amount to rice mi>ture in each #an8 @8 Add #ork to rice in each #an8 mi> ligthly but thoroughly8 L8 Bake LP minutes8 P8 0emo)e from o)enI blend in K(- cu# soy sauce #er #an8

$ili#ino K

!eet And

our

auce

er)ings

K(L c )inegar K(L c sugar K(L t salt K(- c !ater - * catsu# @ dr hot #e##er sauce - t cornstarch dissol)ed in K * !ater +n a small #an combine )inegar1 sugar1 salt1 !ater and catsu#8 Boil for t!o minutes8 Add hot #e##er sauce and corn starch8 tir !ell to blend8 Cook for @ more minutes at medium heat8

$illi#ino $ried 0ice er)ings

- c rice1steamed K(- lb bacon1fried cris# K sm green bell #e##er1diced K medium onion1diced K small cabbage1shredded - clo)es garlic1cho##ed @ carrots1sli)ered K lefto)er #ork (or beef -roast) - in bite si,e chunks1/iced K(- c soy sauce K c fro,en green #eas1tha!ed +n large skillet1 fry bacon until cris#8 0emo)e1 lea)ing K to - *8 of bacon grease8 tir fry all )egetables until cris# or desired te>ture8 Add meat and crumbled bacon8 Mi> !ell8 Add steamed rice8 *horoughly mi>I add soy sauce and #eas and mi>8

$ragrant Pork Adobo K er)ings

K lb #ork meat1Lean K - clo)es garlic1minced K(L t black #e##ercorns K bay leaf - t cornstarch K cris#-fried leeks for K garnish - t oil P * soy sauce @ * cider )inegar K(- c #lus - tbs !ater K salt1o#tional Cut #ork into @(L-inch cubes8 4eat oil in hea)y sauce#an o)er high heat8 Lightly bro!n #ork cubes8 Add garlic1 soy sauce1 #e##ercorns1 )inegar1 bay leaf and K(- cu# !ater8 Co)er and simmer until #ork is tender1 about -P-@M minutes8 tir cornstarch into remaining - tbs !ater until smooth8 tir into #ork mi>ture8 immer until thickened8 Ad%ust soy sauce or salt to taste8 0emo)e bay leaf8 er)e hot !ith rice and garnish !ith Cris#-$ried Leeks8 Makes L ser)ings8

$resh Lum#ia er)ings

K lb ground #ork1bro!ned and fat - draine1d K(- lb shrim#1shelled (sa)e the -shellsZ) @ firm tofu1fried and cut -into cubes K lg onion1sliced @ clo)es garlic1crushed K lb turni#s1cut into stri#s K lb #otatoes1cut into cubes - lb #ole beans1cleaned and cut -cross!i1se K bn lettuce (not iceberg) - * soy sauce L * )egetable oil K salt and #e##er - * fish sauce (#atis)1o#tional - * accent salt1o#tional K lum#ia !ra##ers $or the stock1 boil the shrim# shells in K K(- cu#s !ater8 aute the garlic1 onions1 ground #ort1 shrim#1 and tofu8 Add the #otatoes and K(- cu# stock8 Cook for KM minutes1 stirring constantly8 Add the beans and cook for another P - KM minutes8 *hen add turni#s1 soy sauce1 )egetable oil1 salt and #e##er (to taste)1 and fish sauce8 Continue to stir and cook for P more minutes8 /rain and sa)e the broth for the di##ing sauce8 Allo! the mi>ture to cool8 e#arate the lum#ia !ra##ers carefully8 Line one end of the !ra##er !ith a small #iece of lettuce so that the lettuce #okes out a little bit - this is the to# of the roll8 Tse - tbs#8 of the mi>ture for filling (this !ill be a fatter roll than for fried lum#ia) on to# of the lettuce and roll the !ra##er8 Close the bottom end of the roll by folding it and securing it !ith a little !ater8 'ra# each roll !ith !a> #a#er8 Makes - do,en1 de#ending on si,e of roll8 #read garlic sauce (belo!) liberally o)er lum#ia8

$ried Chicken Manong K er)ings

tyle

K c soy sauce K t sesame oil K %uice of one lemon - * ginger1sliced thin and K lightly1 mashed K(- head garlic1#eeled and K minced K sm bunch #arsley1cho##ed fine K(L c fresh rosemary1cho##ed K(- t #e##er K chicken cut in #ieces K skinned1!ashed and dried K thoroughly Mi> soy sauce1 sesame oil1 lemon %uice1 ginger1 garlic1 #arsley1 rosemary and #e##er8 Place chicken in marinade using shallo! bo!l or #lastic bag and turn the chicken to insure it is coated8 Marinate chicken o)ernight1 turning se)eral times8 0emo)e the chicken from the marinade and !i#e lightly to remo)e herbs1 ginger and garlic8 4eat a##ro>imately K(A; to K(L; of oil on high8 $ry A minutes to a side to achie)e a cris#y bro!n layer8 Lo!er fire to medium and continue frying for another -M to @M minutes kee#ing close attention to a)oid blackening or burning8

$ried Lum#ia Q er)ings

'55* &T0 ATC5 UUUUUUUUUUUUUUUU K(L c cider )inegar K t soy sauce K(- c sugar K c !ater (or #inea##le %uice) K(- t gingerroot1$inely Grated K(- garlic clo)e1crushed - * cornstarch1blended !ithH - * cold !ater K salt LTMP+A UUUUUUUUUUUUUUUUUUUUUUUUU K(- lb #ork1Ground K(- lb uncooked shrim#1finely -cho##ed K(- c mushrooms1Minced K(- c #eeled %icama1/iced - green onions1finely cho##ed @ egg yolks - * soy sauce K lum#ia !ra##ers K oil1for dee#-frying *o make sauce1 combine )inegar1 K teas#oon soy sauce1 sugar1 !ater1 ginger and garlic in small sauce#an8 Bring to boil8 tir in cornstarch #aste and simmer P minutes1 or until thickened8 eason to taste !ith salt8 "ee# !arm8 $or lum#ia1 mi> #ork1 shrim#1 mushrooms1 %icama1 green onions1 egg yolks and - tables#oons soy sauce in bo!l8 Mi> !ell8 ha#e about K S tables#oons meat mi>ture into stri# and #lace along one side of lum#ia !ra##er8 0oll tightly1 folding in !ra##er ends !hile rolling8 Moisten edges lightly !ith !ater to seal8 0e#eat !ith remaining filling8 $ry in dee# hot oil until golden bro!n8 er)e !hole or cut in hal)es or thirds8 er)e !ith s!eet-sour sauce8

Ginataan 0ice 'ith Corn @ er)ings

K(- c mochi rice P c coconut milk K c young cork kernels K sugar1*o *aste K t salt K c coconut cream (first K e>tract from coconut)1Grated Boil the !ashed mochi rice in cocout milk until half done8 Add corn1 sugar and saltI continue cooking1 stirring occasionally until rice and corn are cooked8 Add coconut cream1 or use it to to# each ser)ing8

Ginataang *along K er)ings

K onion K c coconut cream K salt and #e##er1*o *aste K talong- egg#lants 0oast egg#lants in o)en or o)er gas flame8 Peel and cho# fine8 Peel onions and slice cross!ise )ery fine8 4eat oil in #an1 add onions and fry until translucent8 Add egg#lants1 stir for a cou#le of minutes8 eason !ith salt and #e##er8 0emo)e from heat1 add coconut cream1 let sit se)eral minutes to de)elo# the fla)ours8

Grilled Chicken Adobo Q er)ings

KM chicken breast hal)es19 K(L c achiote sauce base1belo! K c orange %uice - * )egetable oil K t basil lea)es1dried K t cinnamon1ground K(- t salt K 9achiote sauce base9 K(@ c achiote seeds -(annottoseeds) K(@ c orange %uice K(@ c )inegar1!hite K t red chiles1ground K(- t #e##er K clo)e garlic er)ingsH Q 9 *here should be KM breast hal)es (about @ K(- lbs) !hich should be boneless and skinless8

4alo-4alo K er)ings

?+5L/ 05C+P5 UUUUUUUUUUUUUUUUUU - tb coconut or1Grated -maka#uno #rese1r)e - tb #a#aya sheds9 K(- c melon shreds9 - tb langka (fresh or -#reser)e) K tb ubi K tb kaong - ts# sugar K(L c e)a#orated milk K ice1Crushed Combine any L of the first Q ingredients in a tall glass8 $ill u# !ith crushed ice8 Add sugar and e)a#orated milk8 $or a s#ecial halohalo use a bana float dish8 *o# halo-halo !ith K scoo# ice cream and cherry8 9Tse ri#e1 firm fruits8 Tse maca#uno scra#er or grater to get shreds8 Also a)ailable are ready made mi>ed fruits in a bottle call 4alo-halo mi>es1 in )arious bottles1 !ith beans and corn1 etc8

4eart &f Palm 0olls $or Lum#ia KM er)ings

- lb hearts of #alm1shredded K t garlic1Minced @(L c onion1cho##ed - * lard K(L c fish sauce K lb small shrim# (or #ra!ns) -shelled and1 liced K lb boiled #ork1cut into narro! - stri#s K lb cooked crabmeat1flaked K salt and #e##er K lum#ia !ra##ers K lettuce lea)es K your fa)orite hot sauce Boil 4eart of #alm for P minutesI drain8 aute garlic and onion in lard until softened8 Add fish sauce and shrim# and saute for @ minutes8 Add the #ork and crab and heat throughI season !ith salt and #e##er8 Add heart of #alm and cook for @ to L minutes8 Line each lum#ia !ra##er !ith a lettuce leaf and fill generously8 0oll u# and ser)e !ith hot sauce8

4ot And K

our

hrim# 'ith 'atercress And 'alnuts

er)ings

K lb large shrim#1Tncooked -#eeled1de)e1ined1 butterf L * dry sherry K * #eeled fresh ginger1Grated K(- c chicken stock (or)1Canned -broth - * soy sauce - * catsu#8 Esee note8 s8c8F K * cornstarch K * rice )inegar (or !hite !ine) -)inegar K * sugar K t oriental sesame oil K(L t cayenne #e##er Q * #eanut oil - * !alnuts1Cho##ed @ bn !atercress1trimmed - md bell #e##ers1cut into -K-inch s.uar1es - garlic clo)es1minced A green onions1cut diagonally - into K1-inch-long #ieces Combine shrim#1 - tables#oons herry and grated ginger in large bo!l8 Co)er and refrigerate for @M minutes8 Mi> remaining tables#oons herry1 chicken stock1 soy sauce1 catsu#1 cornstarch1 rice )inegar1 sugar1 sesame oil and cayenne #e##er in small bo!l8 4eat - teas#oons #eanut oil in !ok or hea)y large skillet o)er high heat8 Add !alnuts and stir-fry for K minute8 *ransfer !alnuts to #late using slotted s#oon8 Add !atercress to !ok and stir-fry until %ust !ilted1 about K minute8 /i)ide !atercress among #lates8 Add teas#oons #eanut oil1 bell #e##ers and garlic to !ok and stir-fry for K minute8 Add remaining - teas#oons #eanut oil1 shrim# mi>ture and onions and stir- fry for K minute8 tir stock mi>ture1 add to !ok and cook sauce until clear and thick1 stirring fre.uently1 - minutes8 #oon sauce and shrim# o)er !atercress8 ser)e8 #rinkle !ith !alnuts and

+niha! 6a Bangus (Grilled Milkfish) L K er)ings

!hole bangus (about - lbs) -or !hite1fish1 dressed - sl lemon K K(- t salt K(A t #e##er K(- c tomatoes1cho##ed K(L c onions1cho##ed - green onions1cho##e K8 'ith shar# knife1 cut along back of the fish and remo)e the backbo 0ub fish inside and out !ith lemon slices1 s#rinkle !ith salt and #e##er -8 Mi> tomatoes1 onions and green onions8 tuff fish !ith the mi>tur through its back o#ening8 'ra# in foil and grill o)er li)e coals unti done8 (about KP minutes on each side)8 @8 er)e !ith lemon !edges or !ith a lemon %uice and #atis (fish sauc di#8

"are-"areC $ili#ino &>-*ail K K K K K K er)ings string beans chunky #eanut butter egg #lant o> tail (of course) orr brand achuote

te!

Boil (cook) the o> tail the night before until it is .uite tender1 but the meat doesn3t fall off the bone8 0emo)e the meat and cool the sou# in the refrigerator8 *he ne>t e)ening (or morning)888 remo)e the fat8 Cook the meat again and add egg #lant1 string beans and cook some more8 Add the #eanut butter8 Mi> the Achuote in !ater and add to the #ot (only the li.uid #ortion1 strain the seeds) Let it cook some more8 $ry some Bagoong ( hrim# #aste) er)e !ith rice8

Lechon K er)ings

?+5L/ 50V+6G UUUUUUUUUUUUUUUU K salt1*o *aste K lettuce lea)e1$or Garnish K h lechon sauce K cn li)er #ate (L o,) K sm onion1finely cho##ed K tb )egetable oil K c !ater @ tb )inegar @ tb sugar K(- c bread crumbs K salt and #e##er1*o *aste alt #ork lightly8 Place #ork on a rack in a #an8 0oast in a #reheated o)en at @PM$8 Allo! -P to @M minutes cooking time for each #ound of #ork8 +n the meantime1 #re#are the lechon sauce8 +n a small #an o)er medium heat1 saue onion in oil until cooked8 Add li)er #ate1 !ater1 )inegar1 sugar1 bread crumbs and salt and #e##er to taste8 tir and let simmer for A-KM minutes or until sauce has thickened8 Correct seasonings8 et aside8 Cut roast #ork into small ser)ing #ieces and arrange on a #later !ith lettuce lea)es as garnish8 ere !ith the lechon sauce8 ?ield8 L-Q ser)ings8

Long 0ice 'ith K er)ings

hrim# (Pancit Luglug)

$ry a !hole head of crushed garlic in a little lard8 $ry some sliced boiled #ork in the same #an8 Add cubes of *ofu1 some #eeled shrim#1 and about K(- cu# of shrim# %uice (ground and strained shrim# shells and heads)1 co)er1 and boil8 Add Chinese celery cut in K(- inch #ieces1 salt and #e##er8 +n another #an1 color K 2 K(- cu#s shrim# %uice !ith Anatto !ater8 *hicken it !ith flour or cornstarch and !ater8 alt and #e##er to taste8 Cook #resoaked long rice in a large amount of !ater1 drain and arrange it in a flat ser)ing bo!l8 Co)er the long rice !ith the red sauce1 then the #ork shrim# mi>ture1 then s#rinkle !ith finely flaked smoked fish and #o!dered1 cris# #ork cracklings8 Garnish !ith slices of hard cooked eggs1 celery lea)es1 sliced green onions1 and slices of seeded #eeled lemon8 er)e !ith lemon %uice8

Longganisa ($ili#ino K er)ings

ausages)

easoning

- K(- * salt K K(- * sugar K K(- * soy sauce - * )inegar - * !ine K(A t salt#eter (salitre) K t #e##er1Ground - t garlic1Cho##ed K sausage casings *he ingredients listed !ill cure K kilo of sausage meat1 !hich should be @MX ground beef and RMX ground #ork8 Mi> all ingredients together and cure mi>ture for P-Q days in the refrigerator and stuff into casings8 *his kind of sausage should be stored in a cooler1 ready for use8 *o cookH Place a small amount of !ater in a skillet8 Place sausages and let boil in !ater for about KM minutes8 'ith a fork1 #ierce casings8 *he longganisa !ill be ready !hen %uices flo! out and turn a dark caramel color8 *he sausages should also turn the same color and some oil should leak out8

Lum#ia @P

hanghai

er)ings

K(- lb lean #ork1Ground K(L lb fine shrim#1Cho##ed K(@ c !aterchestnuts1cho##ed L #ieces mushrooms1/ried K soak1then cho# K(- c s#ring onions1cut )ery fine K t salt K(L t #e##er K(- t m8s8g8 K egg K t soy sauce @P lum#ia (or eggroll !ra##ers) K s!eet and sour sauce K c )inegar K(L c sugar K(L t salt K(- c stock (or !ater) - t cornstarch in K tb8 !ater K * cooking oil - * tomato ketchu# +n a bo!l1 combine #ork1 shrim#1 !aterchestnuts1 mushrooms and s#ring onions8 eason !ith salt1 #e##er and M8 8G8 Blend in egg and soy sauce8 Beat mi>ture thoroughly8 At one end of a lum#ia !ra##er1 s#oon about - tb of the #ork mi>ture and roll tightly8 Brush end of !ra##er !ith !ater to seal8 Cut rolls into - inch #ieces8 /ee# fat fry8 er)e hot !ith s!eet and sour sauce8 !eet and sour sauceH Combine )inegar1 sugar1 salt1 stock and cornstarch8 et aside8 4eat cooking oil8 $ry tomato ketchu#1 add )inegar mi>ture and boil until thick8

Lum#ia 'ith

!eet Potatoes

K c #ork1finely cubed LTMP+A '0APP50 Q * lard UUUUUUUUUUUUUUUU @ clo)es garlic1minced @ c flour K md onion1 liced K * salt K(- c bean curd1/iced P c !ater K c ra! shelled shrim#1/e)eined K #ork fat K c string beans1cut into KLTMP+A ATC5 #ieces UUUUUUUUUUUUUUUUUUU K c cabbage1cut into K s.uares Q * cornstarch K c s!eet #otatoes1Cubed K c !ater K salt1*o *aste K(- c soy sauce K stalk celery1finely cho##ed K(- c bro!n sugar -M lum#ia !ra##ers (reci#e belo!) K lum#ia sauce (reci#e belo!) Boil the #ork in a #ot until tender and the fat comes out8 0emo)e the #ork from the #ot and drain8 Put the lard in a large skillet and saute the #ork1 garlic1 onion and bean curd8 Add the shrim#1 string beans1 cabbage1 s!eet #otatoes and a little !ater8 eason !ith the salt and cook o)er medium heat until tender8 et aside on a #latter to cool1 add the celery on to#8 LTMP+A '0APP50 ift the flour into a bo!l8 +n another bo!l1 mi> the salt !ith the !ater8 Add K cu# of salted !ater to the flour to make a stiff dough8 Beat the dough hard against the sides of the mi>ing bo!l to soften and make it elastic8 Add more of the !ater to soften the dough8 Continue beating and adding !ater until the mi>ture becomes )ery elastic and has a consistency of hea)y cream8 Tse only enough !ater to achie)e this consistency8 4eat a frying #an greased !ith #ork fat and #our in about - tables#oons of the thin batter1 tilting the #an to s#read the batter as thin as #ossible8 *urn the !ra##er !hen it can be freed from the frying #an And fry .uickly on the other side8 0emo)e from #an8 /o the same !ith the rest of the batter8 *o ser)e1 #ut - tables#oons of lum#ia mi>ture in each !ra##er and fold into a tight roll8 er)e !ith lum#ia sauce8 LTMP+A ATC5 Cook o)er lo! heat until thick1 stirring constantly8 0emo)e from heat and let cool8

Lum#ia 'ra##er K KK K K K er)ings ieces u# u# duck eggs cornstarch !ater

K8 Mi> cormstarch in !ater until e)enly dis#ersed -8 e#arate egg yolks from !hites8

@8 Beat egg !hites until frothy1 add egg yolks and beat %ust to blend8 L8 Blend in cornstarch and !ater until a smooth batter forms8 P8 Brush frying #an !ith cooking oil (oli)e oil is !onderfulZ) and heat8 #oon - tsbs of batter then tilt #an to s#ead mi>ture e)enly8 Lift !ra##er !hen done8

Manila Clams 'ith Black Bean And Ginger K er)ings

auce

- t #eanut oil - * ginger --1$inely Minced K * garlic --1$inely Minced K %ala#eno -- seeded and K minced K(L c scallion1Minced - do,en K(L c shao hsing (or dry sherry) K * oyster sauce K t thin soy sauce K(- t sugar - * salted black beans -K !ith a1Crushed - t cornstarch K(- t sesame oil K manila clams (or ne! -,ealand) K cockles K cle)er Place oil in a !ok o)er medium high heat8 tir fry the ginger1 garlic1 %ala#eno1 and scallions for K minute8 Add the clams and stir !ell to blend8 Add the hoa 4sing and a scant @(L cu# !ater8 Co)er !ok1 and boil the clams o#en for about - to @ minutes8 0emo)e clams and #lace in a colanderI shake o)er !ok to let the %uices run off into !ok8 et aside8 *o the !ok1 add the oyster sauce1 the soy sauce1 the sugar and the black beans8 tir !ell8 Cook o)er medium high heat for @M seconds8 Mi> the cornstarch in a small cu# !ith a little !ater until a milky li.uid is formed1 then add to the boiling li.uid in the !ok (!hich !ill thicken immediately)8 tir !ell for KM seconds1 remo)e from heat1 and add sesame oil8 0eturn clams to !ok and toss to coat8 er)e immediately8 L ser)ings as a first course

Marinade $or Bb. Chicken And Pork 0ibs K er)ings

K sm onion - garlic clo)es (minced) K c !hite )inegar K(- c soy sauce K salt and #e##er (to taste) Marinade chicken #ieces (fryer) or #ork ribs o)ernight1 then barbe.ue8 + usually make t!o batches of marinade for #ork ribs and chicken together8 marinade for BB< chicken and #ork ribsZ

Menudo 0eci#e K er)ings

- K(- c #ork tenderloin1diced K c li)er (o#tional)1/iced @ #otatoes1Cubed K sm can skinned garban,o beans K md si,ed tomato - clo)es garlic K md onion1sliced K t #a#rika K salt1*o *aste Boil the #ork until it is tender8 /ice8 aute the garlic1 onion1 and tomatoes8 Add the #ork 2am#I li)er and continue to cook about P more minutes8 Add the !ater1 salt1 and #a#rika8 Add the cubed #otatoes and garban,os8 Cook until the #otatoes are done8

Menudong Goto L er)ings

PMM g tri#e (goto) - * cooking oil - cl garlic1crushed K onion1cho##ed K chori,o de bilbao (s#anish K sausage)1sliced K c tomato sauce K red (or green #e##er) K c gabansos (chick #eas)1Cooked - c broth - #otatoes1cubed and fried K salt81*o *aste K t )etsin (msg) Clean and boil tri#e in salt and !ater until tender8 Cut into small #ieces and set aside8 $ry the garlic and onions in hot oil8 Add the chori,o de bilbao and #our in tomato sauce8 /ro# in tri#e1 #e##er1 garbansos and #otatoes8 immer until sauce is of desired consistency8 7ust before remo)ing from the fire1 season !ith salt and Vetsin8

Misua K er)ings

K sm bundle misua (fine rice K )ermicelli) @ eggs - c !ater K * )eg oil K clo)e garlic1Cho##ed K onion K salt (or #atis and #e##er -to) K taste aute garlic in oil until light bro!n8 Add onion and saute until onion is translucent8 Add !ater1 salt or #atis and #e##er to taste8 'hen the !ater boils add eggs !hole1 one at a time8 Break misua into @-inch lengths and add8 0emo)e from heat and ser)e hot8

Monggo K er)ings

K c !hole monggo (mung) beans P * )egetable oil R clo)es garlic1lightly K mashed - medium-si,ed onions K cho##ed @(L lb red-ri#e tomatoes1cho##ed K(- lb malunggay lea)es (substitute K s#inach (or kangkong)) K t salt (or)1*o *aste K * calamansi (or lime %uice) K calamansi1or lime1 cut into K !edges Clean and #ick o)er the beans8 'ash in se)eral changes of !ater8 /rain8 Put the beans and P cu#s !ater into a --.uart #ot and bring to boil8 Co)er1 lo!er heat and simmer for - minutes8 *urn off the heat1 and let the #ot sit1 co)ered for K hr8 Bring the beans to a boil again8 *urn heat to lo! and simmer gently for K K(- hours or until the beans are tender and slightly mushy8 tir gently during the last half hour of cooking to #re)ent sticking8 aute garlic in the )eg oil until light bro!n8 Add onions1 fry until translucent8 Add tomatoes1 stir for P-Q minutes8 Add cooked monggo beans and bring to a simmer8 immer1 !ith occasional stirring for P minutes8 Add malunggay lea)es1 salt and K tbs# calamansi %uice8 tir and simmer8 immer !ith occasional stirring1 P minutes or until lea)es are done8 er)e !ith calamansi !edges and rice8

Monkey Meat *he #ork is sliced1 and then marinated in R-u#8 *hat3s right1 R-u#8 +f you !ant1 you can add a little garlic and(or onion to the marinade8 *he #ork is then ske!ered and grilled1 basting !ith soy sauce !hile cooking8 +t sounds bi,arre1 but the R-u# !ould gi)e a citrusy taste like lemon %uice8

6alagang Manok (Chicken Q er)ings

ou#)

- lb chicken1cut into ser)ing -#ieces K md onion1sliced - s!eet corn on the cob -.uartered - md #otato1#eeled and .uartered K(L t black #e##ercorns K * fish sauce (#atis) L c bok choy1cut into --inch -#ieces K salt1*o *aste +n a co)ered dee# #ot o)er medium heat1 bring the !ater1 chicken #ieces1 onion1 #e##ercorns and salt to a boil8 0educe heat to medium lo! and simmer for -P-@M minutes or until chicken is almost tender8 Add #otatoes1 corn and fish sauce and cook for KM-K- minutes8 Add bok choy and continue cooking for another P-R minutes or until )egetables are tender8 Correct seasonings to taste8 0emo)e fat that may accumulate on to# of the sou#8

Paksi! 6a +sda (Boiled Pickled $ish And Vegetables) L er)ings

K K(- lb bangus (milkfish) (or !hite) -fish1dr1essed K(- c )inegar K(L c !ater K K(- t salt K K(- inch ginger1cru - #ieces hot banana #e K(- c am#alaya (bitter mel K(- c egg#lant1sliced K8 Cut fish into L slices8 Place fish in a teflon or #orcelain coated skillet8 Add all other ingredients1 e>ce#t am#alaya and egg#lant1 co) and bring to a boil8 Let simmer about KM minutes1 turning fish once to e)enly8 -8 *ransfer to a co)ered dish and store in the refrigerator to ;age; days8 @8 0eheat o)er moderate heat %ust until heated enough before ser)ing8 L8 Add am#alaya and egg#lant during the last fi)e minutes of cooking8

Pan /e

al

- t acti)e dry yeast dissol)ed K in K(L c KKM-KKP degrees !ater1'arm K t granulated sugar - * shortening - * granulated sugar - c bread flour @(L t salt @(L c !ater1'arm - c bread flour K(- c !ater1'arm ?east dissol)ed in K(L cu# KKM-KKP degrees !arm !ater K ts# granulated sugar8 Let that yeast stand for KM minutes8 Mi> sugar and shortening together8 Add the flour1 salt 2 !ater !ith the mi>ed sugar and shortening8 @(Lts# salt @(Lcu# 'arm !ater Add more or less of - cu#s Bread flour K(-cu# 'arm !ater &nce it is mi>ed1 don3t knead it8 $orm a ball and let it rise till it doubles8 *hen take the doubled dough and cut into half8 *he first half form a cylindrical sha#e on a lightly floured counterto# and cut the dough8 *his !ill be sticky8 *hat3s !hy after you cut it (about the si,e of a golf ball) di# it immediately on bread crumbs8 *hen #lace the di##ed dough on a cookie sheet8 /on3t make a ball sha#e because bread crumbs !on3t stick8 Let the dough rise again8 'hile rising1 you go ahead and #reheat the o)en @PM degrees8 'hen doubled1 bake the dough until it becomes a little bit bro!n and s#ray !ith !ater8 #raying it !ith !ater makes the crust hard8 $inish it u# for another @-P minutes of baking8 ?our total baking should be -M minutes or less8

Pancit Canton Q er)ings

K(- lb shrim# --1Peeled K * cornstarch K egg!hite K chicken breast --1 liced - clo)es garlic --1Crushed K onion --1Cho##ed K(L c #ork (or kielbasa --)1 liced - * soy sauce K K(- c chicken broth K carrot -- stri#s K(- head cauliflo!er -K flo!erettes L cabbage lea)es --1 hredded K(L c sno! #eas Coat shrim# and chicken !ith cornstarch(egg!hite8 aute garlic1 onion1 #ork1 chicken and shrim#8 Add soy sauce8 Pour broth in and bring to boil8 *hen add )egetables8 *hicken !ith cornstarch 8 tir in dried canton noodles and cook KM minutes8

Pancit Guisado K #k )ermicelli noodles (KL-KQo,) K c chicken breast1Boiled -flaked K c shrim#s1shelled K c boiled #ork meat1sliced -thinly K * )egetable oil @ garlic clo)es1minced K md onion1sliced K K(- c fresh green beans1sliced -thinly diagonally K(@ of a cabbage1sliced thinly - carrots1thinly sliced into ---inch @ stalk celery1sliced thinly -diagonally K(- c annatto !ater (see belo!) - * light fish sauce (#atis) K salt and #e##er1*o *aste K lemon1 lices oak the rice )ermicelli noodles in !ater until soft8 /rain and set aside8 +n a non-stick dee# #an o)er medium heat1 saute garlic in oil until lightly bro!ned8 Add onion8 tir for K minute8 Add chicken meat1 shrim#s1 #ork1 green beans1 cabbage1 Carrots1 celery1 K tables#oon fish sauce and salt and #e##er to taste8 Cook for P-A minutes until )egetables are cris#-tender8 0emo)e )egetable and meat mi>ture and set aside8 +n the same non-stick #an1 add chicken stock or canned chicken broth1 annatto !ater1 K tables#oon fish sauce1 and a little salt and #e##er to the stock left in the #an8 Let boil1 then add noodles8 immer in medium heat until li.uid is absorbed and noodles are cooked8 Gently stir in -(@ of the )egetable mi>ture taking care not to mash the noodles8 *ransfer to a ser)ing #latter and to# !ith the rest of the )egetable mi>ture8 er)e !ith slices of lemon and e>tra fish sauce on the sides8 er)es KM or more8 Annatto 'aterH K tbs#8 annatto (achuete) seeds1 K(L cu# !ater8 oak annatto seeds in !ater for KP to -M minutes8 'ith your fingers1 s.uee,e color out of the seeds in !ater1 until !ater turns orangy or reddish8 /rain li.uid into container and discard seeds8 Tse this li.uid as a natural food coloring !hen the reci#e calls for it8

Pianono K er)ings

Q egg !hites Q * sugar Q egg yolks Q * flour1 ifted *o Q egg !hites beaten until stiff1 add the follo!ing by s#oonfuls1 beating !ell after each addition Q tables#oons sugar1 then add Q yolks of eggs (!ell beaten)8 Blend !ell8 Cut and fold into the mi>tureH Q tables#oons sifted flour Pour into a %elly roll #an lined !ith greased #a#er8 Bake for KP minutes at LMM$8 *urn out on another sheet of #a#er s#rinkled !ith sugar8 0emo)e #a#er lining8 #read %am frosting o)er cake and roll8 /ust surface !ith sugar8 lice cross!ise8

Pickled Pork L er)ings

nouts ("ila!in)

K lb #ork snout (or K #kg) K(- c #alm )inegar K(L c soy sauce K(- t #e##er corns or1Cracked -ground blac1k #e##er K md onion (or green)1Cho##ed -onions L clo)e garlic1Minced - fresh %ala#enos1 liced K #k fried tufu1Cubed K green #a#aya1shredded -(o#tional) ProcedureH Clean hairs from #ork snouts by scra##ing them !ith a knife8 0emo)e e>cess fat8 'hen snouts are clean #ut the them in a #ot and co)er !ith enough !ater to boil8 'hen you think that the snouts are tender and soft let them cool off and then cut the snouts into inch si,e #ieces8 Mi> the rest of the ingredients in !ith the cut snouts8 *aste a little bit so you can see if you need to add more of one or t!o of the ingredients to suit your taste8

Poncit P er)ings

K(L c cooking oil - garlic clo)es1minced K onion1minced K c meat1boiled (#ork1 chicken1 - (or shr)1im#) K lg carrot1cut into thin stri#s K sm cabbage1shredded @ * soy sauce @ * broth K celery1bunch A o, rice sticks (or !heat -noodles) K t salt K t msg K s#ring onion1cho##ed aute garlic in cooking oil8 Add onions1 meat1 carrot and cabbage8 eason !ith soy sauce and fry for - more minutes8 Add broth and simmer1 then add celery8 'hen )egetables are cooked1 add rice sticks or noodles and season !ith salt and M G8 Garnish !ith s#ring onions8 er)e !ith lemon8

Pork *abungao ('hite K er)ings

.uash 'ith Pork)

?+5L/ 50V+6G UUUUUUUUUUUUUUUU K tb oil K garlic clo)e1minced K lb #ork1sliced in small #ieces K(L t #e##er K(L t monosodium glutamate L tb #atis L tb msg (o#tional) K md onion1sliced K md tomato1diced K tb dried shrim#1o#t3l K c button mushrooms K c !ater K sm !hite s.uash (o#u)1sliced -into K > K(L inch @ lb kabatiti (se.ua)1#eeled and - cut into K(&n medium-high heat1 bro!n garlic in oil8 Add #ork1 #e##er1 M G and - tbs#8 #atis8 Cook until #ork is lihtly bro!ned8 Add tomato1 onion and dried shrim#1 stirring until onion is done8 Add mushrooms and !ater8 Bring to boil8 Add sliced s.uash and remaining #atis8 immer on medium heat for KM minutes or until s.uash is done8 er)e hot8 Makes a##ro>imately P ser)ings8

Puerco Adobado L er)ings

K K(L lb #ork shoulder1boneless cut -into -1cubes K c 1!ater K(- c )inegar - * soy sauce Q garlic clo)e1minced K(L t #e##er1black L t oil &n a rack in a broiling #an broil #ork Q inches from heat source until rare1 P to Q minutesI transfer to @-.uart sauce#an8 Add !ater1 )inegar1 soy sauce1 garlic1 and #e##er and stir !ell to combineI bring to a boil o)er high heat8 0educe heat1 co)er1 and let simmer until #ork is fork tender1 @M to LM minutes8 Tsing slotted s#oon1 transfer #ork to #lateI set aside8 +ncrease heat to high and cook #an %uices1 stirring occasionally1 until li.uid is reduced by halfI remo)e from heat and reser)e8 +n a KM-inch nonstick skillet heat oil o)er medium-high heatI add #ork cubes and cook1 turning meat fre.uently1 until !ell bro!ned on all sides1 L to P minutes8 Add reser)ed #an %uices and stir !ellI cook until sauce is heated1 about K minute8

0adish Pickles K er)ings

50V+6G +:5 UUUUUUUUUUUUUUUUUUU CA*5G&0+5 $+L+P+6& P+C" UUUUU K lg radish @ * rock salt - * )inegar K(- * sesame oil @ * sugar K #eel radish and slice #a#er -thin8 - #ress radish do!n on rock -salt and1lea)e o)ernight @ rinse radish !ith !ater -until no lo1nger salty8 L s.uee,e out !ater1add -)inegar1oil1and red #e##e P #lace is air-tight %ar and -ser)e8 K red #e##er ]] thinly1 liced er)ing +deas H Good as side ser)e for many ste!s and meat dishes8 0adish Pickles

ans 0i)al (Cake 'ithout A 0i)al) Ker)ings

$+LL+6G UUUUUUUUUUUUUUUUUUUUUUUU Q egg yolks (large eggs) K(- lb butter K(- c karo light corn syru# 'A$50 UUUUUUUUUUUUUUUUUUUUUUUUU Q egg !hites @(L c sugar K t )anilla K(- lb (K K(- cu#s) roasted cashe! -nuts K #referably unsalted1finely -cho##ed1manually or K by food #rocessor Beat egg yolks until light and lemon-colored8 4eat corn syru# o)er lo! heat until bubbly - minutes8 +mmediately #ourr syru# in thin streams to egg yolk !hile beating8 Chill to cool8 Cream butter8 Beat in cooled egg yolk mi>ture8 eet aside in a cool #lace8 Preheat o)en to @-P8 Line @ K->KA inch cookie sheets !ith !a>ed #a#er8 Liberally grease and flour8 Beat egg !hites until soft #eaks form !hen beater is slo!ly raised8 Gradually beat in sugar1 @ tbs8 at a time1 beating !ell after each addition8 At high s#eed1 beat until stiff #eaks form !hen beater is slo!ly raised8 $old in K cu# of finely cho##ed cashe!s (sa)e K(- cu# for garnish) and )anilla1 using rubber s#atula1 until blended8 #read e)enly onto baking sheets1 K(L inch thick8 Bake at @-P for -M minutes or until golden bro!n8 +mmediately cut !afer on each baking sheet in K(- do!n the center1 loosen and transefer to a clean flat surface lined !ith !a> #a#er1 and .uickly #eel off the !a> #a#er that the !afer cooked on (if you don3t do this no! !hile the !afer is hot1 the #a#er !on3t come off)8 #read icing thinly on to# of each !afer (you should ha)e si> K- by N inch !afers) and layer8 +ce to# layer and s#rinkle !ith remaining nuts8 $ree,e8 Co)er cake !hen icing has hardened8 er)es K-8

a!sa!ang "amatis (*omato /i# &r K er)ings

alsa)

@(L lb red-ri#e tomatoes K t coarsely fresh1Grated K ginger - * #eeled1cho##ed green mango K scallion1finely sliced K(L t salt (or)1*o *aste K black #e##er1$reshly Ground K to taste Cut the tomatoes into K(A inch thick rounds and arrange them in a single layer in a #latter8 #rinkle the ginger1 green mango1 and scallion e)enly o)er the tomatoes8 #rinkle salt and #e##er o)er the to#8

inigang 6a Baboy (Pork +n L er)ings

our Broth)

K K(- lb #ork riblets (or #ork ribs) -country1style1cut to #iece P c !ater L md tomatoes1sliced K md onion1sliced K K(- t salt K md icicle radish1cut into K -#ieces (o1r KM red radishe K(L lb green beans K(- lb s#inach (or cabbage mustard - greens1or !atercress) P md sam#aloc (tamarind) -Ea)ailable as #1o!de K8 +n a large #ot1 bring !ater and #ork to a boil8 Add tomatoes1 oni salt and tamarind8 immer K hour or until #ork is tender8 -8 &#tionalH 0emo)e tamarind and mash !ith some broth8 %uice into #ot8 @8 *aste for seasoning8 Bring to a boil8 Add green beans and radish KM minutes8 L8 Add s#inach1 co)er and remo)e from heat8 Let stand P minute to fi cooking s#inach8 train

io#ao K er)ings

K #k yeast @ c flour K(L c sugar K t salt K(- c milk K(- c !ater K filling K hard egg (or salted)1Boiled K egg - chinese sausages1cut in K sm #ieces K sm onion K clo)e garlic1crushed K(- c !ater chestnut1cho##ed K(- lb #ork1cut in small #ieces K(- c cooked ham1cut in small K #ieces - * fish sauce (#atis) /issol)e yeast in luke!arm milk and !ater8 Add dry ingredients and knead until smooth8 Let rise8 After the dough has risen1 it is ready to be filled8 aute the garlic1 onion1 chestnut1 sausage1 #ork1 ham1 and season !ith #atis8 immer until all ingredients are done8 Add K(L cu# !ater !ith K tbs#8 cornstarch to thicken8 Place the filing on flattened dough about K(L cu# si,e1 seal by t!isting end of dough8 team for about KM-KP minutes8 er)e !ith the gra)y from the filling8

o#a /e Mai, ($ili#ino Corn K er)ings

ou#)

@(L c thinly onions1 liced - clo)es of garlic1minced K(- lb ra! shrim#1shelled1 -de)eined1and1diced - c bottled clam %uice - c !ater K(- t black #e##er1$reshly Ground K K(- c cho##ed1cooked or canned -corn K(- c !atercress or1 hredded -s#inach aute the onions and garlic in the oil for fi)e minutes8 Add the shrim# and saute for t!o minutes8 tir in the clam %uice1 !ater1 #e##er1 and corn8 Bring to a boil and cook o)er lo! heat for KM minutes8 Add the cress and cook t!o minutes8 *aste to ad%ust seasonings and ser)e8

#icy K

oy /i##ing

auce

er)ings

K(- c thin soy sauce K(L c rice !ine )inegar (you can K substitute -- such K as K balsamic ) K * sambal K * scallions1Cho##ed K other )inegars +n a bo!l1 combine soy sauce1 rice !ine )inegar1 sambal1 and cho##ed scallions8 er)e !ith #ring 0olls8 @(L cu#

te!ed /og ('edding @M er)ings

tyle)

@ "g dog meat19 see note K K(- c )inegar QM #e##ercorns1crushed Q * salt K- clo)es garlic1crushed K(- c cooking oil Q c onion1sliced @ c tomato sauce KM c !ater1Boiling Q c red #e##er1cut into stri#s Q #ieces bay leaf K t tabasco sauce K K(- c li)er s#read199 see note K !hole fresh #inea##le1cut -K(- inch1thick K8 $irst1 kill a medium si,ed dog1 then burn off the fur o)er a hot fire8 -8 Carefully remo)e the skin !hile still !arm and set aside for later (may be used in other rec#ies) @8 Cut meat into K; cubes8 Marinade meat in mi>ture of )inegar1 #e##ercorn1 salt and garlic for - hours8 L8 $ry meat in oil using a large !ok o)er an o#en fire1 then add onions and cho##ed #inea##le and suate until tender8 P8 Pour in tomato sauce and boiling !ater1 add green #e#er1 bay leaf and tobasco8 Q8 Co)er and simmer o)er !arm coals until meat is tender8 Blend in li)er s#read and cook for additional P-R minutes8 9 you can substiture lamb for dog8 *he taste is similar1 but not as #ungent8 99 smooth li)er #ate !ill do as !ell8

tuffed $rogs er)ings

Q lg edible frogs1skinned1 !hole K c finely #ork1Cho##ed K(- head garlic1cho##ed fine K(L )inegar K hea#ing teas#oon bro!n sugar K salt and #e##er1*o *aste Mi> #ork !ith garlic1 )inegar and seasonings8 tuff body ca)ities of !ell cleaned frogs8 0ub !ith seasoning and hang in the sun to dry8 $ry in dee#1 hot fat until frogs are a golden bro!n8

*he Bicol 5>#ress Q er)ings

K(L c cooking oil K * garlic1Cho##ed K(- c onions1Cho##ed K(L c fresh ginger1Cho##ed - * dilao(fresh tumeric) K "g #ork sliced into1Cooked K K(- stri#s K K(- * hot chilli(siling1Cho##ed K labuyo) K K(- c bagoong alamang Q c coconut cream - c fresh hot green #e##ers K (elongated )ariety)sliced K diagonally into K(L stri#s K K(- fresh red #e##ers (elongated K )ariety) diagonally1 liced K into K(L stri#s aute garlic in hot oil8 Add onions and cook until translucent8 tir in fresh ginger1 dilao1 and the sliced cooked #ork8 tir continually for P minutes8 Add bagoong alamang and cho##ed hot chilli(siling labuyo)8 tir until the #ork is com#letely co)ered by the mi>ture8 (about KP minutes8) Pour in Q cu#s of coconut cream and add the sliced hot green and red #e##ers8 Continue cooking for about -M minutes8 Add salt if necessary8 6oteH chillis and #e##ers to be added according to s#iciness desired8

*ikoy C $ried Mochiko K er)ings

tri#s

@@M g mochiko K c unbleached all-#ur#ose K flour - c sugar K(@ c milk - c coconut milk - * lard Boil sugar1 milk1 and lard until mi>ture turns into a syru#8 Combine mochiko1 all-#ur#ose flour and coconut milk8 Mi> !ell8 Add the syru# to the mochiko mi>ture until it turns into a thin #aste8 Pour the #aste into a hea)ily-oiled cake #an8 team o)er high heat for - hours8 Cool on a !ire rack8 Cut tikoy into slices and di# in beaten egg8 $ry in hot oil8

*ortang *agalog K er)ings

L sm %a#anese-ty#e talong K (egg#lant) L eggs K onion K salt1#e##er to taste K tomato1cilantro or kinchay K to garnish 'ell1 that3s the name my mother gi)es it8 'e occasionally do this !ith minced beef1 but in general1 !e %ust do it like thisH 0oast the egg#lants1 either in the o)en or o)er gas flame (latter is #referable) until the outside skin is charred8 Peel off the skin and mash the flesh !ith a fork8 Make sure to kee# the !hole thing as intact as #ossible8 +n a skillet1 fry the onion until translucent and remo)e8 *o #re#are one torta1 beat an egg in a bo!l1 then di# the egg#lant8 4old the !hole thing by the stem and don3t di# that #art in the egg8 Add salt and #e##er as you like1 and if you really !ant to1 add finely cho##ed cilantro or kinchay to the egg mi>ture8 4eat oil in a frying #an1 then !hen the oil is hot1 add the mi>ture to the #an and layer some onions to the to# of it8 Let set then turn o)er !ith a s#atula8 0emo)e to a #late and garnish !ith tomato slices and cilantro(kinchay8 er)e !ith rice8

Vinegared Lettuce K K K K K K K K K er)ings lettuce lea)es or bok choy malt )inegar gingerroot1#eeled 2 diced garlic clo)es hot #e##ers1habaneros or -thai bird1#e##ers sea salt black #e##ercorns

Pack a .uart %ar !ith lettuce8 Add enough )inegar to moisten8 Add s#ices8 After #utting on the lid1 shake to ensure all the lettuce is dam#ened !ith )inegar8 After an hour or t!o the lettuce !ill start to !ilt and com#act8 Add more lettuce in small batches until the %ar remains full8 *he )inegar !ill e>tract moisture from the lettuce and should be sufficient to co)er the greens8 &ther!ise add more )inegar8 Let stand at least @ days for the s#ices to infuse the )inegar and the lettuce8 hake the %ar daily8

'!alang "a#aris Esans 0i)alF K er)ings

Q egg !hites @(L c sugar K K(- c cashe! nuts1cho##ed finely K t )anilla K filling K c sugar K(@ c !ater - * rum Q egg yolks K(- lb butter Grease flour hea)ily @ in)erted KA B KP cookie sheets8 et aside8 Beat egg !hites until soft #eaks are formed8 Gradually add the sugar1 beating !ell after each addition8 Continue beating until egg !hites are )ery stiff8 $old in cashe! nuts and )anilla8 #read thinly in #re#ared #ans8 Bake at @MM degrees $ for -M minutes or until golden bro!n8 Cut !afers in the center if desired8 Loosen and slide !afers to a flat surface8 Cool8 ('ork !hile !afers are hot because they are hard to loosen as they are cris# !hen cool8) Pre#are filling8 $+LL+6G Boil sugar and !ater until it s#ins a thread8 Mean!hile1 beat egg yolks until thick8 Pour syru# in egg yolk mi>ture and rum8 $ill and co)er !afers before filling8 #rinkle to# !ith cho##ed cashe! nuts8 er)e chilled8

MIDDLEEASTERN RECIPES Lebanese Cabbage 0olls K er)ings

K lg head cabbage K lb beef1Coarsely Ground K c rice - t salt K %uice of - lemons K(L t m8s8g8 K(- t alls#ice @ clo)es garlic - c tomatoes (or K can)1Canned K tomato K #aste Pre#aration H 'ash rice and drain8 Add meat and K cu# tomatoes or S can #aste8 Add salt1 #e##er and s#ices8 *his is the filling8 e#arate cabbage lea)es and dro# se#arately in salted boiling !ater and cook a fe! minutes until lim#8 Cook all lea)es then let drain8 *rim lea)es of hea)y stems8 0eser)e stems and #ut in bottom of sauce#an8 &n each leaf #lace K hea#ing tbs#8 of filling and roll firmly8 Place cabbage rolls neatly in ro!s making se)eral layers8 Place garlic buds among lea)es as you roll8 Add K cu# tomatoes and enough hot !ater to co)er rolls8 #rinkle K(- ts#8 salt o)er all8 Cook LP minutes to K hour8 /uring last KP minutes of cooking1 add the %uice

Abgushte Mi)eh (/ried $ruit Q er)ings

ou#s)

K lb lamb (or beef ste! meat) -Lean K lb lamb (or beef sou# bones) R c 1!ater K limu omani (dried lime) -o#tional K black #e##er1$reshly Ground - * ghee (or butter) K lg onion1finely cho##ed - t turmeric K c #runes1#itted K(- c a#ricot hal)es1/ried K(- c dried #eaches1cho##ed K(@ to K(- cu# bro!n sugar K to - t8 lemon (or lime -%uice) Cut meat into small cubes and #lace in a sou# #ot !ith bones1 !ater1 and dried lime if a)ailable8 Bring slo!ly to the boil1 skimming !hen necessary8 Add salt and #e##er1 co)er and simmer gently for K K(hours or until meat is almost tender8 0emo)e bones and dried lime if used8 +n a frying #an1 heat ghee or butter and fry onion until trans#arent1 stir in turmeric1 and cook until lightly bro!ned8 Add to sou# !ith dried fruits (these may be !ashed if necessary1 but do not re.uire soaking)8 Co)er and simmer for @M minutes8 Add sugar and lemon or lime %uice to taste so that sou# has a #leasant s!eet-sour fla)or8 er)e hot8

Almond $alafel K er)ings

K K(- lb lean lamb1Ground K sm egg#lant (@(L lb8)1/iced K tomato -- coarsely1Cho##ed K K(- t salt K c yogurt K(L c #armesan cheese1Grated K lg onion K clo)e garlic --1Minced - * dry red !ine K(- t cinnamon K c almonds -- toasted1Cho##ed @ (A inch) K #ita breads --14al)ed +n /utch o)en bro!n lamb !ith onion1 egg#lant and garlic o)er medium heat about P minutes8 /rain off e>cess fat8 tir in tomato1 !ine1 salt and cinnamon8 Continue to cook1 co)ered1 for about -M minutes until )egetables are tender1 stirring occasionally8 tir in yogurt1 almonds1 and cheese8 #oon K cu# hot lamb mi>ture in each K(- of #ita bread8 er)e immediately8

Alo-Balo Polo ( teamed 0ice 'ith


L c cherries1sour1fresh1 ri#e1 K 1#itted (about - #ounds) Q * sugar K(L c oli)e oil - K(- lb chicken K t salt K md onion1#eeled and cut into K 1K(A inch thick slices K(- c !ater

our Cherries)
- c rice1iranian1im#orted or K 1other uncooked long1 soak K 1and drained A * butter1melted K(L t saffron threads1#ul)eri,ed K 1!ith a mortar and #estle K 1the back of a s#oon1 and K 1dissol)ed in K tables#oon K 1!arm !ater

Combine the cherries and sugar in a - to @ .uart sauce#an1 and1 stirring gently1 bring to a boil o)er high heat8 0educe the heat to lo! and simmer unco)ered for - or @ minutes1 or until the cherries ha)e softened some!hat and gi)en off most of their li.uid8 0emo)e from the heat8 +n a hea)y @ to L .uart casserole1 heat the oli)e oil o)er moderate heat until a light ha,e forms abo)e it8 Pat the chicken com#letely dry !ith #a#er to!els and s#rinkle it inside and out !ith salt8 Bro!n the chicken in the hot oil1 turning it fre.uently !ith a large s#oon or tongs and regulating the heat so that the bird colors .uickly and dee#ly !ithout burning8 Place the chicken on a #late and add the onion slices to the oil remaining in the casserole8 tirring fre.uently1 cook for about KM minutes1 or until the slices are richly bro!ned8 0eturn the chicken and all of the %uices !hich ha)e accumulated on the #late to the casserole1 add the cu# of !ater and bring to a boil o)er high heat8 0educe the heat to lo!1 co)er tightly and simmer for about @M minutes1 or until the chicken is tender8 *ransfer the chicken to a #late1 set aside - tables#oons of the cooking li.uid and discard the onion slices8 'hen the bird is cool enough to handle1 cut it into Q or A ser)ing #ieces8 Mean!hile1 bring Q cu#s of !ater to a boil in a hea)y L to P .uart casserole !ith a tightly fitting lid8 Pour in the rice in a slo!1 thin stream so the !ater does not sto# boiling8 tir once or t!ice1 boil briskly for P minutes1 then drain the rice in a sie)e8 Pour the reser)ed chicken cooking li.uid and L tables#oons of the melted butter into the casserole and stir them together8 Add half of the rice and1 !ith a s#atula or s#oon1 smooth it to the edges of the casserole8 Cook unco)ered o)er moderate heat for P minutes1 then remo)e the casserole from the heat and add the chicken and half of the reser)ed cherries8 #read the remaining rice on to# and #our in all the remaining cherries and their cooking li.uid8 Co)er tightly and cook o)er lo! heat for KP to -M minutes1 or until the rice is tender8 *o ser)e1 s#oon about a cu# of the rice into a small bo!l1 add the remaining L tables#oons of melted butter and the dissol)ed saffron and stir until the mi>ture is bright yello!8 Place a layer of rice on a heated #latter8 Arrange the chicken on to# of it1 co)er the chicken !ith the remaining rice and cherry mi>ture8 #rinkle the saffron rice on to#8 'ith a metal s#atula1 lift the rice crust from the bottom of the casserole and arrange small #ieces of it around the edge of the #latter8

Arkayagan Abour (Meatball Q er)ings

ou#)

K(- lb )enison (or lamb)1Lean K t!ice1Ground K(- c cooked rice1ground !heat K or bulghour K(L c finely onion1Cho##ed K(L c finely #arsley1Cho##ed - cn condensed chicken broth K (KM-K(- ounces each) - cn !ater K(@ c lemon %uice - eggs K salt1#e##er Combine first four ingredients8 ha#e into @(L-inch balls8 4eat broth and !ater to the simmering #oint8 Add meatballsI simmer KP to -M minutes8 +n a sou# tureen1 beat lemon %uice and eggs until smooth8 Gradually beat in hot broth8 Add meatballs last8 eason to taste !ith salt1 #e##er8

Ash

ak (Lamb 2

#inach

ou# 'ith Meatballs)


meatballsH K(- lb lean ground lamb - tb iranian riceI or ra!1 long grain rice - tb #arsleyI finely cho##ed K tb yello! s#lit #eas1 dried K ts onionI finely cho##ed K(L ts turmeric K(- ts salt K egg garnishH K(- c oli)e oil - md onionI #eeled and cut into K(L inch thick slices Q tb butter L tb mint1 freshI finely cut or tables#oons dried mint - ts turmeric - c yoghurt1 unfla)oredI at room tem#erature

@ lb meat lamb bones1sa!ed1 Q c !ater K(- lbs#inach1fresh1!ashed1trimmed and finely cho##ed K 1or KM o,8 #k cho##ed fro,en s#inach1 defrosted - c #arsley1finely cho##ed and #referably flat leaf K c onion1coarsely cho##ed K(- c iranian rice1or other long grain rice1 ra!1 soaked1drained K * dill1fresh1finely cut or K teas#oon dried dill !eed L t salt K black #e##er1freshly ground K(- c yello! s#lit #eas1dried K(- t turmeric

ou#H +n a hea)y A to KM .uart casserole1 combine the lamb bones and !ater and bring to a boil o)er high heat1 mean!hile skimming off the foam and scum as they rise to the surface8 *hen stir in the s#inach1 the - cu#s of #arsley1 K cu# of onions1 K(- cu# of rice1 dill1 L teas#oon turmeric1 co)er tightly and simmer for K hour longer8 (Check the casserole form time to time and add more !ater if necessaryI the ingredients should be !ell co)ered !ith li.uid throughout the cooking #eriod8) MeatballsH Combine the ground lamb1 - tables#oons of rice1 - tables#oons of #arsley1 K tables#oon s#lit #eas1 K teas#oon onion1 K(L teas#oon turmeric1 K(teas#oon salt and the egg in a dee# bo!l8 "nead )igorously !ith both hands1 then beat !ith a !ooden s#oon until fairly smooth8 Moistening your hands in cold !ater occasionally1 sha#e the mi>ture into balls about K inch in diameter8 (*here !ill be about -L meatballs8) 'hen the sou# has cooked for - hours1 gently dro# in the meatballs and simmer tightly co)ered for about @M minutes8 GarnishH About KP minutes before the meatballs are done1 heat K(- cu# of oli)e oil in a hea)y KM to K- inch skillet until a light ha,e forms abo)e it8 Add the sliced onions and1 stirring fre.uently1 cook o)er moderate heat for about KM minutes1 or until the onions are dee#ly bro!ned8 et aside8 +n a small skillet or sauce#an1 melt the butter o)er lo! heat !ithout letting it bro!n8 0emo)e the #an from the heat and stir in the mint and - teas#oons of turmeric8 $or each ser)ing1 s#oon about K(L cu# of the yoghurt into a heated sou# #late and ladle cu#s of sou# o)er it8 Add K tables#oon of the melted butter and mint mi>ture1 and stir until all the ingredients are !ell combined8 Arrange @ of the meatballs in each ser)ing or the sou# and s#rinkle the to# !ith a fe! of the bro!ned onions8 er)e at once8

Ash-5 7o! (+ranian Barley K er)ings

ou#)

K c barley1/ried K(- c green (or red lentils)1/ried Q c !ater - md onions1diced - * oli)e (or sunflo!er oil) K * mint (or #arsley)1/ried K t turmeric K(- t black #e##er1Ground K) Put e)erything into a #ot and then bring to a gentle boil8 -) @) immer for K K(L hours1 stirring occasionally8 er)e !ith feta cheese and salad8

VariationsH $ry the onions1 in the oil1 before #utting them in the #ot8 Add K cu# of cooked chick #eas or red kidney beans1 a fe! minutes before ser)ing8

Ashe AnGr (Pomegranate P er)ings

ou#)

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K(- lb beef1Ground K small onion1grated K(L t cinnamon K(L t #e##er K(L t salt A c !ater - t salt K(- c rice K c s#inach1cho##ed K c #arsley1cho##ed K(- c green onions1cho##ed K K(- c #omegranate seeds or K c #omegranate %uice K(@ c sugar K * lime %uice (o#tional) P+C5 $&0 &TP UUUUUUUUUUUUUUUUU K * mint1/ried K(L t cinnamon K(L t #e##er P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU Put the meat in a bo!l8 Add grated onions and seasoning and mi> !ell8 Make meat balls the si,e of !alnuts8 Put !ater in a @ .t #ot8 Add salt and rice and let cook for KP minutes8 Add )egetables and let cook for another KP minutes8 Cut fresh #omegranate and take out the seeds to make about K K(- cu#s8 Add meat balls1 #omegranate seeds1 and sugar to the sou# and let cook for another -M minutes on a lo! fire or until the meat is done8 0ub dried mint in the #alm of your hands to make it #o!dery8 Add cinnamon and #e##er to the mint8 Add this to the sou# %ust before remo)ing it from the fire8 *aste sou#1 and if needed add more salt and lime %uice for the right fla)oring8 +f the #omegranate is s!eet it !ill re.uire lime %uice8

Ashe MGst (4ot ?ogurt Q er)ings

ou#)

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K(- lb beef1Ground K small onion1grated K(- t salt K(- t #e##er L c yogurt K(L c rice K egg K * flour K K(- t salt K(- t #e##er L K(- c !ater K(- c #arsley1cho##ed K(- c green onions1cho##ed K(- * dill (o#tional) K(- c chick #eas1canned - clo)e garlic K * mint1/ried P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU Put the meat in a bo!l8 Add grated onion and seasoning and mi> !ell8 Make meat balls the si,e of !alnuts8 Put yogurt in a @-.t #ot8 Add rice1 egg1 flour1 and seasoning and beat !ell8 Add !ater and mi>8 Cook o)er a )ery lo! fire1 stirring constantly for about -M minutes or until it thickens8 Add meat balls to the yogurt mi>ture and let simmer for KM minutes8 Add )egetables and chick #eas and let simmer for KP minutes8 tir it often to a)oid curdling8 Cho# one or t!o clo)es of garlic and saute in butter1 add dried mint1 about K tables#oon1 and #ut a teas#oonful of this hot garlic sauce on each #late of yogurt sou# !hen ser)ing8

Ashe 0eshte (6oodle P er)ings

ou#)

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K(- lb beef1Ground K small onion1grated K(L t cinnamon K(L t #e##er K(- t salt L c 9to9 P c !ater K K(- t salt K(L c black-eyed #eas K(L c lentils K c noodles K(- t #e##er K(- c #arsley1cho##ed P+C5 M+B $&0 &TP UUUUUUUUUUUUU K * mint1/ried K(L t #e##er K(L t cinnamon P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU Put the meat in a bo!l8 Add grated onions and seasoning1 mi> !ell and make meat balls the si,e of !alnuts8 Put the !ater in a @-.t #ot8 Add salt and black-eyed #eas and let cook for KP minutes8 Add meat balls1 lentils1 noodles1 #e##er and #arsley and let simmer on a medium fire for about @P minutes8 0ub dried mint in the #alm of your hands to make it #o!dery8 Add cinnamon and #e##er to the mint8 Add this to the sou# %ust before remo)ing it from the fire8

Baked Gua)as Q er)ings

tuffed 'ith Mushrooms 2 &li)es

Q gua)as K * oil K c mushrooms1cho##ed K * onion1cho##ed K(- c green oli)es1cho##ed - * #arsley1cho##ed L t fresh dill !eed or1Cho##ed K t dill1/ried K(- t each salt and #e##er K * sesame seeds *o #re#are the gua)as for stuffing1 cut a thin slice from the to# of the gua)a8 'ith a melon ball scoo# or small s#oon1 remo)e the seeds and set the gua)as aside8 4eat the oil in a skillet8 Add mushrooms1 onion1 green oli)es1 herbs1 salt and #e##erI saute until )egetables are soft8 0emo)e the mi>ture from the flameI cool8 tuff the gua)as1 filling them to the to#8 Place stuffed gua)as in a baking dish %ust large enough to hold them and s#rinkle sesame seeds o)er the gua)a to#s8 Bake at @-P $8 for K hour1 or until the fruit is tender8 er)e hot8

Baked "ibbeh Q er)ings

K(- c bulgar !heat - c 1hot !ater K(L c onion1finely cho##ed @(L t salt K(- t cinnamon1Ground K(L to K(- ts#8 #e##er1Ground K K(- lb ground lamb (or beef)1Ground @(L c onion1finely cho##ed K(@ c #ine nuts (or almonds) -sli)ered K t lemon %uice K(- to K ts#8 salt K ds #e##er K #lain yogurt oak bulgar in !ater for K hour8 /rain !ellI s.uee,e out e>cess !ater8 tir in the K(L cu# cho##ed onion1 the @(L teas#oon salt1 cinnamon1 and K(L to K(L teas#oon #e##er8 Add K #ound of the ground meatI mi> !ell8 et aside8 +n a skillet cook remaining meat1 the @(L cu# cho##ed onion1 and nuts till meat is bro!n8 /rain off fat8 tir in lemon %uice1 the K(- to K teas#oon salt1 and the dash #e##er8 +n a KM>Q>--inch baking dish #ress half of the meat-bulgar mi>ture e)enly o)er the bottom8 *o# !ith cooked meat-nut mi>ture8 Co)er !ith remaining meat-bulgur mi>ture1 #ressing do!n !ith hands8 Bake in @PM degree $8 o)en about -P minutes or till done8 /rain off fat8 er)e !arm or chilled !ith yogurt8 Makes Q ser)ings8

Baked Leeks lice a kilogram of leeks into thin rounds1 including the green leafy #arts8 'ash and #lace in a sauce#an8 Add P tables#oons of oli)e oil or margarine and half-a-cu# of !ater8 Co)er tightly and cook o)er a medium heat until the leeks ha)e softened and absorhed the li.uid8 0emore from the heat and set aside to cool8 Break L eggs into the leeks1 add K cu# of grated mild 2.uotIkasar2.uotI (yello! cheese)1 @ tables#oons of flour1 K cu# of cho##ed dill1 and salt and black #e##er to taste1 and stir lightly8 Cut L to P slices of #astirma (#astrami !ith garlic)1 @ slices of 2.uotIsucuk2.uotI garlic sausage1 and @ slices of ham into tiny #ieces and stir into the leek mi>ture8 Pour into a shallo! greased o)en dish and s#read smoothly8 #rinkle #lenty of #a#rika o)er the to# and bake in a medium o)en (@PM $- KAM C) until bro!ned8 er)e hot8

Beef "ibbe Patties L er)ings

K(- c bulgur K sm onion1finely cho##ed - * #ine nuts1or cho##ed -almonds - * lemon %uice K t salt K t cinnamon K(- t cayenne1(o#t) K lb beef1Ground K yogurt1#lain +n bo!l1 co)er bulgur !ith boiling !ater1 let soak for KM minutes8 /rain in sie)e1 #ressing to s.uee,e out !ater8 +n bo!l1 combine bulgur1 onion1 #ine nuts1 lemon %uice1 salt1 cinnamon1 and cayenner8 Mi> in ground beef8 ha#e into eight K(- inch thick #atties8 +n non-stick skillet1 cook #atties o)er medium heat1 in batches if necessary and turning once1 for A minutes or until no longer #ink inside8 er)e !ith yogurt8

Beet 0elish ("uchundooria) *urkey K er)ings

K beets K !ater1Boiling K md onion1.uartered and sliced K cider )inegar K t salt Beets #re#ared this !ay are used as a relish !ith meat8 'ash beets thoroughly8 *o# the beets1 lea)ing K inch of the stems to retain color8 0etain some of the stems that !ere cut off8 Co)er the beets !ith boiling !ater and cook till tender8 ?oung beets !ill cook in @M-QM minutes1 de#ending on si,e8 Place the cooked beets in a #an of cold !ater and sli# off their skins8 Cut the beets in .uarters and #ut them in a bo!l or %ar !ith one medium onion8 Add cider )inegar blended !ith double the amount of boiled !ater to co)er and K teas#oon of salt8 er)e cold as a relish !ith chicken or meat8

BestH *ahini /i# And /ressing K K(K(@ K(L K(L K K(K(L K(L c c c c er)ings tahini lemon %uice e>tra-)irgin oli)e oil !ater garlic clo)e1minced t cumin1Ground t hot #e##er sauce t salt

+n small bo!l1 stir together tahini1 lemon %uice1 oil and !ater until smoothI stir in garlic1 cumin1 hot #e##er sauce and salt8

Biram 0u,, (Molded Baked 0ice 'ith Chicken) L * butter1softened - * butter1cut into K(L inch K 1#ieces @ c rice1uncooked1medium or K 1long grain rice - K(- lb chicken1cut into Q to A K 1ser)ing #ieces K salt K black #e##er1freshly ground K K(- c milk K c cream1hea)y L c chicken stock1fresh or can Preheat the o)en to LMM degrees ($)8 Tsing a #astry brush1 hea)ily coat the bottom and sides of a round1 dee# @ .uart casserole or baking dish !ith the L tables#oons of softened butter8 #read K cu#s of the rice e)enly in the dish1 arrange the #ieces of chicken skin side u# on to# and s#rinkle them liberally !ith salt and #e##er8 +n a small sauce#an1 bring the milk1 cream and - cu#s of the stock to a boil o)er high heat and #our o)er the chicken8 #read the rest of the rice on to# and dot e)enly !ith the - tables#oons of the cut u# butter8 Bake unco)ered on the lo!est shelf of the o)en for KP minutes8 Mean!hile1 bring the remaining - cu#s of stock to a simmer in a small sauce#an and kee# it barely simmering o)er lo! heat8 Pour K cu# of the simmering stock into the casserole and bake for KP minutes longer8 Pour in the remaining stock and transfer the casserole to the u##er third of the o)en8 Continue baking for another @M minutes1 then remo)e the casserole from the o)en1 co)er tightly !ith a lid or foil and let it rest at room tem#erature for about -M minutes8 *o unmold and ser)e1 run a shar# knife around the inside edges of the casserole to loosen the biram ru,, and let it rest for KM minutes longer8 Place a heated ser)ing #latter u#side do!n o)er the to#1 and1 gras#ing the casserole and #latter together firmly1 .uickly in)ert them8 *he biram ru,, should slide out easily8 er)e at once8

BorGni BGdem%Gn (5gg#lant 4ors /3oeu)re) Q er)ings

+6G05/+56* UUUUUUUUUUUUUUUUUUUU - egg#lants - * salt Q * shortening - clo)es garlic1cho##ed K c yogurt K clo)e garlic1cho##ed Cut the egg#lants in half (length!ise)1 then slice cross!ise in K(-; slices8 'ash and salt the egg#lants8 et them aside for about -M minutes8 'ash the salt off the egg#lants and dry them !ith #a#er to!el8 Melt shortening in a skillet and saute the egg#lants and cho##ed garlic8 As you saute the egg#lants1 #ut them on a #a#er to!el to absorb the grease8 Let cool8 #read - to @ tables#oons yogurt at the bottom of a dish and arrange the egg#lants o)er it8 Add some cho##ed garlic8 0e#eat this and to# the egg#lants !ith yogurt8 "ee# in the refrigerator till ready to ser)e8 er)e !ell chilled8

BorGni Chogondar (Beet 4ors /3oeu)re) @ er)ings

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K cn beets1 liced L * yogurt K * mint1/ried P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU /rain !ater from the beets8 Put t!o tables#oons of yogurt in a dish8 Arrange beets in the dish and to# it !ith yogurt8 Let it remain in the refrigerator until time to ser)e8 'hen ready to ser)e1 take the mint and rub it in the #alm of your hands and s#rinkle it o)er the beets8

BorGni 5sfGnG% ( #inach 4ors /3oeu)re) @ er)ings

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K lb s#inach K c !ater K medium onion1cho##ed L * butter K c yogurt K(- t salt K(- t cinnamon K or - clo)e garlic1cho##ed P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU Clean1 !ash1 and cho# the s#inach8 Boil the s#inach in !ater for KM minutes8 aute the onions in butter8 'hen the onions are half done1 s.uee,e the !ater from the s#inach and add it to the onions and saute a fe! more minutes8 Add the s#inach and onions to the yogurt1 add the seasoning1 mi> !ell1 cool and ser)e cold8

BorGni GGrch (Mushroom 4ors /3oeu)re) @ er)ings

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K lb fresh mushrooms K lg onion1cho##ed @ * butter K(L t salt K ds #e##er @(L c yogurt K(- t dry mint P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU 'ash1 clean and cho# the mushrooms8 aute the mushrooms and the onions in the butter until golden8 0emo)e and let cool8 Add salt and #e##er and yogurt1 mi> !ell8 /ecorate this !ith dry mint and ser)e cold8 *his may be ser)ed on toast or crackers8

Broad Bean KM er)ings

ou# ($ool 6abed)

- c large broasd beans1soaked -for -L hours A c !ater K * oli)e oil - * ginger1grated - cl garlic1crushed - t salt K t #e##er K t cumin K(L c lemon %uice - * #arsley1finely cho##ed /rain beans and remo)e skins8 Place beans in sauce#an !ith !ater and bring to a boil8 Co)er and cook o)er medium heat for K K(- hours or until !ell cooked8 Allo! to cool8 Puree in a blenderI then return to sauce#an and bring to a boil1 adding more !ater if necessary8 tir in remaining ingredients1 e>ce#t #arsley1 and bring to a boil8 Cook o)er medium heat for P minutes1 stirring a fe! times8 Place in bo!lsI then garnish !ith #arsley before ser)ing8

Bulgur Meatballs ("eftede) @(L c bulgur K(- c chick#eas -- L o,1Cooked K lb ground lamb -- lean K(- c bread crumbs K (finely #ita1Crumbled bread) K lg egg -- slightly1Beaten K(L c fresh lemon %uice K clo)e garlic --1Crushed K K(- t coriander1Ground K t cumin1Ground K(- t salt K(L t !hite #e##er K(L c #arsley -- (or mint)1Cho##ed K or mi> @ * )irgin oli)e oil ^ (or less) K s#rig fresh mint -- for garnish K salad lea)es --1$or Garnish K(@ c #lain lo!fat yogurt -P05PA0A*+&6 (@M minutes) - Place the bulgur in a small bo!l1 add enough cold !ater to co)er and let soak for KM minutes8 /rain through a sie)e lined !ith a #iece of cheesecloth8 'ra# the cheesecloth around the bulgur and s.uee,e out the e>cess !ater8 - &0 T 5 +6 *A6* Place the chick#eas in a blender or a food #rocessor fitted !ith a metal blade and blend until finely cho##ed8 (&r coarse cho#) C&&"+6G (@M minutes chilling and @M minutes cooking) Place the bulgur1 chick#eas1 lamb1 bread crumbs1 egg1 lemon %uice1 garlic1 coriander1 cumin1 salt1 #e##er and mint in a large mi>ing bo!l and combine !ell8 - 'ith cold1 !et hands1 roll the mi>ture into @M balls1about K-K(- in (@ cm) in diameter8 Place on a large #late1 co)er and refrigerate for at least -M minutes8 0e-roll the chilled meatballs1 if necessary1 to refine the sha#e8 4eat half the oil in a large1 non-stick skillet o)er medium heat8 0educe the heat to lo!1 add half the meatballs and cook1 mo)ing and turning o)er fre.uently1 until bro!ned on all sides and cooked in the center1 about Q to A minutes8 *est one for #ink-center8 *ransfer to #a#er to!eling !hen done8 Co)er !ith foil to kee# !arm8 - 4eat the remaining oil in the skillet and cook the remaining meatballs8 - Place meatballs on a !arm ser)ing #latter8 er)e hot1 garnished !ith mint and salad lea)es or dandilion greens8 er)e !ith yogurt in a bo!l8

Casserole &f Veal( /ana *as 5tli "ebabi)*urkey K er)ings

- lb boned leg of )eal1sliced - * onion1Cho##ed K t salt K(- t #e##er - * fresh coconut1or canned K flaked coconut K(L t thyme K(L t clo)es1Ground K(L c chicken fat (or oli)e oil) - tomatoes1#eeled K c dry !hite !ine 'i#e off the meat and cut into thick chunks1 about - inches s.uare8 Place in a shallo! casserole or skillet !ith the onion1 salt1 #e##er1 coconut1 thyme and clo)es8 Mi> thoroughly and #ut aside in a cool #lace for - hours8 4eat the fat or oli)e oil and add it to the meat in the casserole8 aute for @ minutes1 mo)ing the #an continously8 Add the tomatoes and !ine8 Co)er tightly8 Cook o)er lo! heat @-L hours till meat is tender8 er)e hot !ith !hite or saffron rice8 er)es Q

Cha!arma C Lebanese K K K K K K K K er)ings

teak

lb thin sirloin steak1 liced c )inegar t cinnamon t s!eet #e##er t nutmeg #n cardamon ( hab hal) * garlic1Mashed salt1*o *aste

Marinate the meat o)enight in the s#ices 1 garlic and )inegar 8 $ry the meat in a little bit of oil until half cooked 1 cut it in thin stri#es 1 and #ut it in a #yre> 8 Co)er !ith aluminium #a#er and #ut it in the o)en for about -M mn1 unco)er it and lea)e it in the o)en for KM more minutes and ser)e 88

Chelo Q

eeb,amini ( teamed 0ice 'ith

affron Potatoes)

er)ings

- c iranian rice1or other long K 1grain !hite rice1 soaked K 1drained K(- t saffron threads K #n sugar K t !ater1'arm P * butter1melted - * butter1cut into K(L inch K 1#ieces - sm #otato1baking1 #eeled and K 1sliced K(KQ inch thick +n a hea)y @ to L .uart casserole e.ui##ed !ith a tightly fitting lid1 bring Q cu#s of !ater to a boil o)er high heat8 Pour in the rice is a slo!1 thin stream so the !ater does not sto# boiling8 tir once or t!ice1 boil briskly for P minute1 then drain in a sie)e8 Mean!hile1 !ith a mortar and #estle or the back of a s#oon1 mash the saffron and sugar together to a #o!der8 tir in the K teas#oon of !arm !ater1 then #our it into the casserole and stir in the P tables#oons of melted butter8 Add the #otatoes and turn them about !ith a s#oon until they are thoroughly coated8 #read the #otatoes out flat so that they co)er the entire bottom of the casserole and s#oon the rice o)er them1 mounding it slightly in the center8 /ot the to# of the rice !ith the remaining - tables#oons of butter8 Co)er tightly and cook o)er high heat for P minutes8 *hen #lace a sheet of aluminum foil o)er the casserole to seal it com#letely and set the lid back in #lace8 0educe the heat to the lo!est #ossible #oint and steam the rice and #otatoes for LP minutes1 or until tender8 *o ser)e1 s#oon the rice in a mound on a heated ser)ing #latter8 'ith a !ide metal s#atula1 gently lift out the #otato slices and arrange them bro!ned side u# on the rice8 Chelo seeb,amini is traditionally ser)ed !ith a khoresh or ste!1 such as fensen%an1 gormeh sab,i or khoresh karafs8 &r it may be ser)ed like chelo !ith butter1 ra! egg yolk1 salt #e##er and a little dried sumak8

Chicken K

hi!arma

er)ings

- "g chicken breasts1Boned K K(- c )egetable oil - c fresh lemon %uice K table s#oon of se)en1Ground K s#ices9 K dash of salt K t alls#ice1Ground K dash of !hite #e##er1Ground K little dash of mastic K (mistaka1as in gum) Cut chicken breasts in %ulienne1 mi> all the ingredient together !ell1 co)er and marinate in the refrigerator for -L hours8 Put into a baking #an1 #reheat o)en at -PM C1 cook for LP minute1 or until done to taste8 +n a blender #ut slightly fried #otatoes1 garlic1 lemon %uice1 dash of salt1 and oli)e oil8 Blend and ser)e !ith ha!arma8

Chicken K

umac

er)ings

L lb chicken #arts K salt K #e##er K sumac9 K marinade K(- c oli)e oil K(L c fresh lemon %uice K(- c onion1Cho##ed K t garlic1Minced @ sm chilli #e##ers1cho##ed K c dry !hite !ine K t sumac K(- t salt K(- t #e##er K(- c tri#le sec li.ueur Pre#aration lit the skin of the chicken8 Tnder the skin1 rub in additional salt1 #e##er and sumac to season8 Combine the marinade ingredients and marinate the chicken in a large glass or ceramic dish for at least - hours1 turning often8 Broil or grill the chicken #arts on both sides until the skin is cris#8 Baste se)eral times !ith the marinade8 0emo)e the chicken to a large #latter and kee# !arm8 cra#e the broiler #an and #ut the %uices in a sauce#an8 Add the leflto)er marinade and bring to a boil8 Pour in K(- cu# tri#le sec and continue to boil until the mi>ture has reduced by half8 Pour this sauce o)er the chicken and ser)e8

Co#onata K er)ings

Q * oli)e oil - lb egg#lant1cut K inch thick - c yello! onion1cho##ed K c red #e##er1cho##ed K t garlic1minced - K(- c canned tomatoes1drained and K cho##ed K(L c red !ine )inegar - * sugar K(- t salt K(L t #e##er K(L c #ine nuts K(- c fresh basil1cho##ed +n a skillet1 heat L tables#oons oli)e oil o)er medium-high heat8 Add the egg#lant and saute until soft and bro!ned (around KM minutes)8 0emo)e to a bo!l and set aside8 Add the remaining - tables#oons oli)e oil to the #an and #lace o)er medium-high heat8 Add the onion and s!eet red #e##er8 aute until soft (around P minutes)8 tir in garlic and cook K minute longer8 Add the tomato1 )inegar1 bro!ned egg#lant1 and sugar1 salt1 and #e##er to taste8 Bring the mi>ture to a boil1 then reduce heat to lo! and simmer unco)ered1 stirring fre.uently1 for about -P minutes8 taste and add more )inegar1 sugar1 salt1 and #e##er as needed8 ir in the #ine nuts and basil8 immer until heated through8 0emo)e from heat and let cool to room tem#erature before ser)ing1 or cool1 co)er1 and refrigerator for as long as t!o !eeks8

Couscous And Veal


K -(@ lb breast of )eal Q o, lean )eal1Boned @ K(@ c coarse grained semolina K chicken li)er1minced K hard boiled egg1diced K yolk K lg onion1diced K )arious greens9 91 such as sa)oy cabbage1 onions1 celery1 carrots1 s#inach1 and beet greens1 %ulienned8 et the semolina in a lo! sided1 e>tremely !ide )essel made of either terracotta or tinned co##er8 eason it !ith salt and #e##er and slo!ly s#rinkle it !ith K(@ cu# of !ater1 s#reading it around !ith the #alm of your hand till the grains e>#and and se#arate8 &nce youT)e added the !ater1 add a tables#oon of oil in the same mannerI it should take about a half hour to com#lete the t!o o#erations8 &nce the semolina is #re#ared1 #ut it in a sou# bo!l and co)er it !ith a cloth8 $old the e>cess fabric under the #late and tie it tightly !ith a string8 Boil the breast of )eal in three .uarts of !ater1 so as to make broth1 and1 once youT)e skimmed the #ot1 lo!er the heat and co)er it !ith the bo!l of semolina8 Make sure there3s some s#ace bet!een the broth and the bottom of the bo!l1 but also make sure that the bo!l forms a tight seal1 so that no )a#or esca#es (if you ha)e a double boiler large enough1 it !ill !ork !ell here)8 team the semolina like this for an hour and a .uarterI !hen its half cooked1 stir the semolina and retie the cloth8 Tsing a knife1 mince the Q ounces of )eal1 add to it some about t!o tables#oons of bread crumbs1 and season the mi>ture !ith salt and #e##er8 /i)ide the mi>ture into meat balls about the si,e of a ha,elnut and fry them in oil8 0emo)e them !hen they are done1 three to fi)e minutes8 aute the onion in the oil first1 and !hen it has turned translucent1 add the remaining )egetables1 season them !ith salt and #e##er1 stir them1 and cook them until they reabsorb the !ater they gi)e off8 &nce they are almost dry1 dam#en them either !ith meat sauce or broth and tomato sauce or #aste1 and cook them till done1 adding the chicken li)er and the meat balls8 0emo)e thesemolina from the bo!l1 set it in a #ot o)er a lo! flame1 and1 !ithout letting it come to a boil1 stir in the egg yolk and some of the sauce from the )egetables8 Mi> !ell and transfer the semolina to a #latter8 +t should be almost dry1 so that it forms a mound1 !hich you !ill decorate !ith the #ieces of hard boiled egg8 Mi> the rest of the )egetables into the broth8 /i))y the broth into as many bo!ls as there you ha)e guests1 and ser)e it !ith the semolina8 +n other !ords1 each diner s#oons some of the semolina onto his #late1 and drinks the broth !ith a s#oon !hile eating the semolina8

/omatori,o Pilafi (*omato Pilaf) L K L L K K K K K er)ings md tomato1fresh1 ri#e1 1coarsely cho##ed * butter * butter1melted t salt black #e##er1freshly ground c beef stock1fresh or canned t tomato #aste c rice1uncooked1long or med8 1grain !hite rice

+n a hea)y - to @ .uart sauce#an1 combine the tomatoes1 L tables#oons of butter1 the salt and a fe! grindings of #e##er8 tirring and mashing the tomatoes !ith a s#oon1 cook o)er moderate heat for P minutes until the mi>ture is thick and fairly smooth8 Add the stock and the tomato #aste1 bring to a boil and cook briskly for P minutes8 Puree the mi>ture through a fine sie)e set o)er a bo!l1 #ressing do!n hard on the tomatoes !ith the back of a s#oon before discarding the seeds and coarse #ul#8 Measure the #uree and return it to the sauce#an8 *here should be cu#s8 +f there is more1 boil it briskly o)er high heat until reduced to the re.uired amountI if there is less1 add more stock8 Bring to a boil o)er high heat1 then #our in the rice8 tir once or t!ice1 reduce the heat to lo!1 co)er tightly and simmer for about -M minutes1 or until all the li.uid has been absorbed and the rice is tender but still slightly resistant to the bite8 Add the L tables#oons of melted butter and toss the rice !ith a fork until the grains glisten8 /ra#e a to!el o)er the rice and let it stand at room tem#erature for -M minutes or so before ser)ing8

5gg#lant Puree (4un%ar Begendi K K L L A A K K er)ings lg egg#lant * butter * flour o, rich milk1or half and half * #armesan1Grated salt and !hite #e##er to taste

ultan3s /elight)

Puncture egg#lant in se)eral #laces and bake at LMM$ (-MMC) for K hr or until soft (or nuke for P-R minutes)8 0emo)e and discard #eel8 Mash #ul# and set aside8 Make a thick !hite sauce out of the butter1 flour1 and milk8 tir in cheese and season !ith salt and !hite #e##er8 $old in egg#lant and cook1 stirring constantly to #re)ent scorching1 @ min or until thickened to taste8 er)e hot8

5lbasan *a)asi Buy a leg of lamb !eighing around t!o and a half kilograms1 and ask your butcher to remo)e all the fat1 and cut it into se)eral large #ieces on the bone8 Place the #ieces into a sauce#an1 and add K medium grated onion and - cu#s of !ater8 Bring to the boil o)er a high heat1 and skim8 Lo!er the heat and simmer until the li.uid has e)a#orated8 +f the meat is not yet tender add a little more hot !ater and continue cooking8 Beat Q eggs in a bo!l1 and continue to beat !hile adding K tables#oon of flour and K tables#oon of corn starch8 'hen the flour is !ell mi>ed1 add @ cu#s of yoghurt and beat until the mi>ture is creamy8 #read one third of this mi>ture in a shallo! o)en dish1 and arrange the #ieces of meat o)er the to# in as single layer8 #rinkle K teas#oonful of dried mint o)er the meat and salt and black #e##er to taste8 Pour the remainder of the yoghurt and egg mi>ture o)er the to# and bake in a medium o)en (@PM $-KAM C) for KP minutes until bro!ned8 Be careful not to o)ercook8 Melt - tables#oons of butter in a small #an1 stir in @ teas#oons of #a#rika or hot red #e##er and #our o)erbefore ser)ing8

$alafel K er)ings

K lb dry ful (fa)a beans) K sm onion K bn #arsley1Cho##ed - clo)es of garlic1crushed K t coriander1Ground K(L t hot red #e##er (o#tional) K t baking soda K(- t cumin K salt and #e##er1*o *aste K * flour oak ful (fa)a beans) in cold !ater for a fe! days1 changing !ater daily8 'hen ready1 #eel ful and grind !ith onion in meat grinder8 Add all ingredients1 mi>ing !ell8 Grind mi>ture a second time8 $orm into #atties and fry8

$f Baba Ghanoush K er)ings

- md egg#lants - * lime (or lemon %uice) - to P clo)es garlic1Crushed K (to taste) K(L t cumin K salt1*o *aste Pierce the egg#lants and roast1 !hole1 in a @PM o)en until they colla#se and the skins are turning cris#y8 coo# out the egg#lant flesh into a blender8 Add remaining ingredients e>ce#t salt8 #uree until com#letely smooth and fluffy8 *aste1 add salt and blend again until you like it8

Ghaime Badem%une (Persian Chicken) K er)ings

K lb chicken breasts - md onions -- cut one in large K #ie K for cooking !ith chicken K(- c yello! s#lit #eas Q o, can tomato #uree (or #aste) K (#uree is #refe - K(- lemons (you could1/ried K substitute l1/ried @ K(- ,ucchini (or K-- egg#lant) K (%a#anese #referr K thick (slice length!ise) K salt K oil $ry onion8 Cook chicken in !ater !ith onion8 'hen !ell done add fried onion and s#lit #eas8 After cooked !ell1 add tomato #aste(#uree1 dried lemon #eel1 and simmer till )ery !ell done8 $ry ,ucchini and egg#lant slices in oil !ith turmeric after s#rinkling !ith salt8 Put chicken and sauce in dish and #lace )eg8 slices on to#8 'arm in o)en or micro!a)e8 er)e !ith 4ot basmati rice8

Green Pe##ers 'ith 5ggs And Cheese K K er)ings te>t file

*ake K- medium s!eet green #e##ers and remo)e the stalks8 *hen carefully cut out a ca# from around the base of the stalk8 0emo)e the seeds8 Break P eggs into a bo!l add LMM gm of crumbled !hite cheese and mi> !ell8 $ill this mi>ture into the #e##ers !ith a s#oon1 and re#lace the lids8 4eat - cu#ts of oil (or sufficient to co)er the #e##ers) in a sauce#an and arrange the stuffed #e##ers u#right in the hot oil8 'hen the #e##ers begin to turn a golden bro!n1 remo)e and arrange u#right on a ser)ing dish8 'hile they cool1 #re#are the sauce8 Grate t!o large tomatoes into a sauce#an1 and add - tables#oons of )inegar1 @ tables#oons of oil (corn or sunflo!er seed)1 - tables#oons of cho##ed fresh garlic1 half a teas#oon of granulated sugar1 and a #inch of salt8 Bring to the boil and simmer1 stirring occasionally1 #our o)er the stuffed #e##ers and ser)e8

4alek ($ruit And 6ut Mi> $or Passo)er) K(L c Almonds K(L c Pistachio nuts K(L c 'alnuts K(L c Pum#kin seeds K(L c 4a,elnuts K(A c Pitted dates1 coarsely Cho##ed K(A c Light and dark raisins K(A c /ried a#ricots1 coarsely Cho##ed K(A c Prunes1 cho##ed K(A c Aloo bukhara (dried a#ricots 'ith seeds) K(A c /ried seeded cherries1 Coarsely cho##ed K(L c 0ed !ine - t 'ine )inegar K(L t Ad)iehI see reci#e K(L t 0ose!ater K8 Coarsely cho# the nuts in a #rocessor8 Mi> the nuts1 fruits1 !ine1 )inegar1 Ad)ieh1 and rose!ater to achie)e a moist1 te>tured consistency8

4amam Mahshi (Braised Pigeons !ith Crushed 'heat


A * butter1K(L #ound stick K(- c onion1finely cho##ed K #igeon giblets1finely cho# - K(- c fireek1(coarsely crushed K 1green !heat grains) - t mint1fresh1finely cut or K 1K ts8 dried mint1 crumble K K(- t salt K black #e##er1freshly ground L #igeons1(K #ound each) o)en K 1ready1 or L K #ound do)es K 1young #artridge1 baby K 1#heasant1 .uail1 !oodcock or grouse K K(- c !ater1cold - K(- c chicken stock1fresh or can K #arsley s#rigs

tuffing)

&)er moderate heat melt L tables#oons of the butter in a hea)y KM to K- inch skillet8 'hen the foam begins to subside1 add the onions and the #igeon giblets and1 stirring fre.uently1 cook for A to KM minutes1 or until the onions are soft and light bro!n8 Add the fireek1 mint1 K teas#oon of the salt and a fe! grindings of the #e##er and stir for - or @ minutes until the grains are coated !ith butter8 et aside8 Preheat the o)en to @PM degrees ($)8 Pat the #igeons thoroughly dry inside and out !ith #a#er to!els and s#rinkle their ca)ities !ith the remaining salt and a fe! grindings of #e##er8 *hen stuff P tables#oons of the fireek mi>ture into the breast ca)ity and K tables#oon into the neck ca)ity of each #igeon8 et the remaining fireek aside8 $asten the neck skin to the back of each bird !ith a ske!er and close the breast o#enings by lacing them !ith ske!ers or se!ing them !ith hea)y !hite thread8 *russ the birds by tying their legs together and brush the skins !ith the remaining L tables#oons of butter8 Place the #igeons1 breast side u#1 in a hea)y L to P .uart casserole and #our in the !ater8 Bring to a boil on to# of the sto)e1 co)er tightly and braise in the middle of the o)en for LP minutes8 Baste the #igeons !ith the li.uid in the casserole1 and continue braising for K hour longer8 *o test for doneness1 #ierce the thigh of a bird !ith the #oint of a small1 shar# knife8 +f the %uices that run out are slightly #ink1 cook for another P to KM minutes8 A half hour or so before the #igeons are done1 bring the chicken stock to a boil in a - to @ .uart sauce#an o)er high heat8 tirring constantly1 add the reser)ed fireek mi>ture and bring to a boil again8 0educe the heat to lo!1 co)er tightly1 and simmer for @M minutes1 or until the grains are tender and ha)e absorbed all the li.uid8 *o ser)e1 arrange the #igeons on a heated #latter and remo)e the trussing strings and ske!ers8 Moisten the #igeons !ith the li.uid remaining in the casserole1 and garnish the #latter !ith #arsley8 $luff the fireek !ith a fork and ser)e it se#arately in a heated bo!l8

4arissa K er)ings

A o, fresh hot chilies K(- t yello! asafoetida #o!der (or K garlic to your taste) K t cara!ay seeds1Ground K t salt K K(- t #e##er1$resh Ground K K(- t cumin1Ground K t coriander1Ground K oli)e oil Place the chiulies in a #rocessor and cho# until coarsely ground8 Add the other ingredients (e>ce#t oil) and #rocess until smooth8 tore the sauce in a small %ar !ith a thin layer of oli)e oil on to#8 "ee# in fridge8 Tse as needed8

4aroseth Para Pesach (Passo)er 4aroseth) Q er)ings eeded dates K A##le1 #eeled and sliced K c 0ed

@(L c 0aisins - lb !ine1 not too dry

K8 Grind the fruit together8 Add the !ine and mi> !ell8 Place on the eder table8

4ummus (Manton) K er)ings

K c mashed(#ureed chick#eas - * tahini (o#tional1sort of) L to P clo)es(cho##ed1Crushed K garlic K lemon %uice1*o *aste K (de#ending on ho! sour you K like it) 5)eryone has their o!n #reference for the #articular formula of tahini(garlic(lemon%uice888you3ll ha)e to e>#eriment to find your #erfect blend8 Mash(blend e)erything all u# together1 then scoo# u#(eat !ith stri#s of fresh #ita bread1 celery1 green #e##er1 carrot1 ,ucchini1 !hatha)eyou8

4ummus 'ith K er)ings

un-/ried *omatoes And Cilantro

K c chick-#eas @ lg garlic clo)es1cho##ed K(L c lemon %uice @ * oli)e oil or - * oli)e oil and K * chili fla)ored oli)e oil @ * sesame tahini K(L c #lain lo!-fat yogurt K(- t cumin L sun-dried tomatoes in oil K roughly1Cho##ed K(L c fresh cilantro1finely K cho##ed K salt K ds cayenne #e##er K some finely fresh1Cho##ed K cilantro - K(- cu#s cooked chick-#eas (K cu# dried)1 drained (reser)e some of the li.uid) or K KP-ounce can1 drained (reser)e some of the li.uid) K8 Cho# the garlic in a food #rocessor fitted !ith the steel blade8 Add the chick-#eas8 Process for about a minute1 until the chick-#eas are cho##ed and mealy8 -8 Add the lemon %uice1 oli)e oil1 tahini1 half of the yogurt and a dash of cayenne #e##er8 Process until smooth8 *hin out as desired !ith the remaining yogurt and some e>tra oli)e oil8 *he mi>ture should be smooth but not runny8 +f the mi>ture seems too dry1 add a bit of the reser)ed li.uid from the chick-#eas or a bit more oil8 @8 0emo)e mi>ture from the food #rocessor and #lace in bo!l8 tir in the cho##ed sun-dried tomatoes and the finely cho##ed cilantro8 *aste and ad%ust seasonings8 Garnish !ith the e>tra cho##ed cilantro8 L8 er)e !ith ra! )egetables and(or #ita bread sliced into triangular !edges8

4unkar Begendi (0oasted 5gg#lant Puree) @ er)ings

L sm egg#lant1(about K(- lb8 or K 1- md8 (about K lb8 ea8) K * butter K * flour K(@ c milk K(L c kasher(kasseri1freshly K 1grated or use romano chee K(- t salt K black #e##er1freshly grated $irst1 roast the egg#lants in the follo!ing fashionH Prick each one in @ or L #laces !ith the tines of a long handled fork8 *hen im#ale them1 one at a time1 on the tines of the fork and turn them o)er a gas flame until the skin chars and begins to crack8 (+f you ha)e an electric sto)e1 #ierce the egg#lants1 #lace them on a large baking sheet and broil them L inches from the heat sseriI freshly grated or use 0omano cheese K(- ts alt Black #e##erI freshly grated $irst1 roasm1 cutting a!ay any badly charred s#ots on the surface8 Cut the egg#lants in half length!ise and cho# them finely8 *hen mash the #ul# to a smooth #uree !ith the back of a s#oon or !ith a mortar and #estle8 +n a hea)y @ to L .uart sauce#an1 heat the tables#oon of butter o)er moderate heat8 'hen the foam begins to subside1 stir in the flour and !hen it is com#letely absorbed #our in the milk all at once8 tirring )igorously !ith a !hisk1 cook o)er high heat until the mi>ture comes to a boil and thickens hea)ily8 Beat in the #ureed egg#lant1 reduce the heat to lo!1 and1 stirring occasionally1 simmer for P minutes8 &ff the heat add the cheese1 salt and a fe! grindings of #e##er8 Beat )igorously until the mi>ture is thick enough to hold its sha#e almost solidly in the s#oon8 *aste for seasoning and ser)e at once8

+ranian Vegetable

te!I Ghormeh

ab,i

K bn fresh s#inach (esfenag) K(- bn fresh dill (she)eed) K bn fresh #arsely (%aJfaree) K bn fresh cilantro (or coriantro) K (geshnee,) K bn (use only the green stems) K fresh leak (tareh farangee) K bn fresh chi)es (tareh) K bn scallions (#ia,cheh)8 K table s#oon1/ried K shanbelileh K lb ste! meat (beef1lamb1 )eal1 etc )1cubed8 L lemons (limoo amanee)1/ried or tables#oon lemon1/ried K md onion1finely cho##ed8 K(- t turmeric (,ard choobeh)8 @ * cooking oil8 K * lemon %uice (o#tional)8 K c beans #re-soaked or1/ried can K touch each of salt1#e##er K and red #e##ers 'ash and cube the meat and let it drain8 Cut off the heads of the leaks (and scallions) and #ut the stems along !ith the rest of )egetables in a kitchen stringer1 thoroughly !as and let them drain8 Tsing a cutting board1 !hile re#eatedly bunching u# all )egetables together1 finely cho# the )egetables8 *he smaller the #ieces the better8 Place the cho##ed )egetables in a #ot1 #ut the heat setting to high1 and fre.uently stir the )egetables until all their e>cess !ater has e)a#orated8 Add t!o table s#oons of cooking oil and continually stir fry the )egetables until they turn a redish color8 *his #rocess should take about KP minutes8 *ake the #ot off the heat and #ut it aside8 /uring the stir fry #rocess1 you may add a bit more oil if needed8 'hen finished1 the )egetables resemble dried ones !ith no !ater remaining in the #ot8 +n another #ot1 add about one table s#oon of cooking oil and the cho##ed onions and stir fry o)er medium heat1 until they turn a golden bro!n color8 Add the meat1 stir fry for a fe! minutes1 add salt1 #e##er and turmeric and let the meat fry !ith the onions for a fe! minutes8 +f you are using dried beans1 at this #oint drain them and add them to the mi>ture8 6e>t #oke a hole in each of the dried lemons and add them to the mi>ture (or add the #o!dered kind)8 Add about t!o cu#s (KQ o,) of !ater1 #lace the lid on the #ot and let it boil for another KP minutes8 Add the fried )egetables into the mi>ture1 turn the heat setting to medium-lo! and let it cook8 *he cooking time re.uired from this #oint on is about another hour8 4alf !ay through this #eriod1 if you are using canned beans1 add them into the mi>ture8 &nce the meat is se#arated !hen #oked by a fork1 the ste! is ready8 *his ste! is ser)ed o)er !hite rice8

+sraeli Burekas (Pronounced Buh-0ay-"ahs) K K K K K K K K K K K K er)ings l #kg8 #re#ared strudel dough or #uff #astry sesame seeds (o#tional) cheese filling c cheddar cheese1Grated c !hite salty cheese1Grated (fetta (or salty goat) cheese) egg egg yolk and1Beaten * !ater (to brush on to#)

Mi> together the cheese and egg8 et aside8 /i)ide #astry dough in half8 0oll out and stretch to form a large rectangle8 Cut into L-inch s.uares8 Place a hea#ing s#oonful of cheese mi>ture in the center of each s.uare8 $old o)er to form a triangle8 Pinch edges together firmlyI brush to#s of each !ith egg yolk mi> and s#rinkle !ith sesame seeds1 if desired8 Bake on lightly greased cookie sheet at @PM degrees for about @M minutes1 or until golden bro!n8 Makes about -M burekas8 er)e hot8 *hese are delicious for breakfast or lunch8 Made smaller they ser)e as tasty a##eti,ers8 + ha)e gi)en the reci#e for cheese burekas here1 but a great many other fillings are e.ually good8 Be creati)e8 *o mashed #otatoes add a dash of onion #o!der and some #arsley flakes8 Many #eo#le lo)e s#inach fillings or sauteed mushrooms8 My o!n family likes a s!eet cheese filling made !ith egg and sugar (to taste)1 added to cream cheese8

+sreali Lentils And 0ice K K K K L K K K er)ings c lentils c rice onion1cho##ed * oli)e oil t chicken bouillon salt1#e##er1 garlic #o!der8 to taste !ater

$ry lentils in - tbs#8 oil for about - minutes1 stirring constantly8 Add @ c8 !ater1 salt1 #e##er and garlic #o!der8 Co)er and let simmer for about LM minutes8 Mean!hile1 in another #an1 fry rice in - tbs#8 oil8 Add - K(- c8 !ater and - ts#8 chicken bouillon8 Co)er and simmer slo!ly about -M minutes8 'hen both rice and lentils are done1 mi> together and add more seasoning if necessary8 $or an added treat1 fry another onion in a little oil or margarine and s#rinkle o)er the to# of lentils(rice %ust before ser)ing8

"ebseh Q er)ings

@ * oli)e oil K lg onion1cho##ed K clo)e garlic1minced @ #ods cardamom K cinnamon stick K(L t cumin1ground K K(- lb lamb1cubed K salt K lb ri#e tomatoes K c !ater K(L c lo!-fat yoghurt K serrano #e##er (o#tional) K c uncooked rice1soaked K #e##er aute the onion in the oli)e oil until soft and trans#arent8 tir the s#ices into the oil to release the fla)ors8 Cook for a minute or t!o8 0aise the heat and add the lamb1 s#rinkling !ith salt8 aute until bro!ned on all sides8 'hirl the fresh tomatoes in a food #rocessor or blender until nearly smooth1 and add to the meat8 tir in the !ater1 yoghurt1 garlic and serrano #e##er8 *aste and ad%ust the seasoning8 Co)er and simmer about - hours until the meat is tender8 *he tomato sauce !ill reduce some!hat8 After cooking - hours1 measure the li.uid8 *he amount of rice that needs to be added is based on the amount of li.uid8 5>am#leH +f sauce has - cu#s of li.uidI then add K cu# of rice8 Can add more !ater if needed8 Add rice and bring back to a boil8 Co)er sauce#an !ith a dish to!el (to absorb moisture) and re#lace lid8 immer for a##ro>imately -M minutes until moisture is gone and rice is done8 /o not stir during this -M minute #rocessZl

"ibbe (Baked) - lb boneless leg of lamb (no fat or gristle)1cut into large - c fine bulgur !heat L c !ater - lg yello! onions1#eeled - * #arsley1Cho##ed K(- t salt K(L t alls#ice1Ground K(L t cinnamon1Ground - * fresh mint (or K ts#)-Cho##ed K(L c chilled !ater K stuffing K(- lb boneless leg of lamb (no fat or gristle) - * butter K(L c #ine nuts K md yello! onion1#eeled and finely1Cho##ed K(A t cinnamon1Ground K(A t alls#ice1Ground K salt and1$reshly Ground K black #e##er1*o *aste P * oli)e oil oak the bulgur in L cu#s !ater for K(- hour8 /rain !ell8 Pre#are kibbe mi>ture as abo)e8 tuffingH Grind the lamb coarsely in your meat grinder8 aute the lamb in the butter into the moisture has e)a#orated1 then add all the other ingredients e>ce#t the oil and continue cooking until the onions are trans#arent8 &il a N>K@-inch glass baking dish !ell !ith - tbs# of the oli)e oil8 #read a K(L inch layer of the ra! kibbe e)enly in the bottom8 "ee# your hands moist and the kibbe !ill s#read more e)enly and smoothly8 6e>t1 s#read all the stuffing e)enly o)er the bottom layer8 $orm the remaining ra! kibbe into K-inch-thick #atties and lay them o)er the stuffing8 'ith your hands still moist1 %oin the #atties and smooth them into a layer (thick) to co)er the stuffing8 Tsing a #aring knife1 score lines about K(L inch dee# into the meat1 making K-inch-long diamond #atterns all o)er8 Lightly co)er !ith the remaining @ tbs# of oli)e oil8 Bake in a #reheated LMM $ o)en for -M minutes8 0educe heat to @MM $ and bake for at least @M minutes1 or until golden bro!n8 *o ser)e1 cut the meat into @ #ieces8

"i,armis Patlican ($ried 5gg#lant 'ith Green - * oli)e oil K K(- c oli)e oil L md tomato1#eeled1 seeded and coarsely cho##ed - lg garlic clo)es1#eeled and thinly sliced K t salt K(L c salt K egg#lant1(about K lb8) - md green #e##ers1 seeded1 deribbed and cut length!ise +n a hea)y A to KM inch skillet1 heat - tables#oons of the oli)e oil o)er moderate heat until a light ha,e forms abo)e it8 Add the tomatoes1 garlic and K teas#oon of the salt8 Mashing and stirring fre.uently1 cook the tomatoes briskly until almost all their li.uid e)a#orates and they become a thick1 some!hat smooth #uree8 et aside off the heat8 'ith a large1 shar# knife1 #eel the egg#lant and cut off the stem end8 Cut the egg#lant length!ise into inch thick slices8 *hen one at a time lay each slice flat and cut length!ise stri#s at inch inter)als starting at the !ide end and cutting to !ithin about - inches of the narro! end8 the slices should no! look like fans8 Combine K .uart of !ater and the remaining K(L cu# of salt in a shallo! bo!l or baking dish1 and add the egg#lant sections8 *urn them about to coat them e)enly !ith the brine1 and let them soak at room tem#erature for about KM minutes to rid them of any bitterness8 +n a hea)y K- inch skillet1 heat the remaining K cu#s of oil o)er high heat until a light ha,e forms abo)e it8 Pat the egg#lant com#letely dry !ith #a#er to!els8 0egulating the heat so the egg#lant colors e)enly !ithout burning1 fry it @ or L slices at a time for about P minutes on each side1 or until it is lightly bro!ned and sho!s no resistance !hen #ierced !ith the tines of a fork8 *ransfer the egg#lant to #a#er to!els and fry the remaining slices8 Add the green #e##ers1 skin side u#1 to the oil remaining in the skillet1 adding more oil if necessary8 Cook the #e##ers o)er moderate heat for about KM minutes1 turning them o)er !ith tongs8 'hen they are soft but still some!hat firm to the touch1 drain them on #a#er to!els8 Peel off the skins !ith a small1 shar# knife8 Mound the egg#lant slices in the center of a ser)ing #latter and #our the tomato sauce o)er them8 $old the #e##ers in half length!ise and arrange them attracti)ely around the egg#lant8 er)e at room tem#erature8

"ukuye L

ab,i (4erb &melet)

er)ings

- c s#inach1finely cho##ed K K(- c green onions1finely cho##ed K(- c #arsley1finely cho##ed K(L c coriander1cho##ed K * dill1cho##ed K * tarragon1cho##ed - * tareh (garlic chi)es) -cho##ed K * flour K 1salt K black #e##er1$reshly Ground A eggs K(L c ghee (or butter) Vegetables and herbs must be !ell !ashed and dried before cho##ing and measuring8 Cho##ing can be done )ery s#eedily and efficiently in a food #rocessor if desired8 Accurate measuring of greens is not essential to success of this dish8 Combine greens in a bo!l8 Mi> flour !ith K teas#oon salt and #e##er to taste and s#rinkle o)er greens1 then toss !ell8 Beat eggs until frothy and #our o)er greens8 tir !ell to combine and ad%ust seasoning8 4eat butter in a N-inch round casserole dish or dee# cake #an in a moderate o)en8 !irl to coat sides and #our in egg mi>ture8 Bake in a moderate o)en1 one shelf abo)e center1 for LP-PM minutes until set and to# is lightly bro!ned8 +f insufficiently bro!ned !hen set1 #lace briefly under a hot grill8 er)e hot1 cut in !edges1 !ith yogurt and flat bread8 Also good ser)ed cold8 er)es L8

Lebanese Baba Ghanoush K K K K K K K K K @ K K er)ings lg egg#lant1un#eeled1 about K lb lg clo)e garlic1#eeled and crushed * tahini (sesame #aste) %uice of K(- lemon (or to) taste salt1*o *aste garnishes * oli)e oil #ita bread1Cut +nto 'edges #arsley1Cho##ed

Tsing a fork1 #oke the egg#lant at least a do,en times8 Place on a bking sheet and broil on all sides about L to P inches from the source of heat8 *urn often until the egg#lant is bro!ned nicely all o)er8 *otal time !ill be about LP minutes8 0emo)e the egg#lant from the broiler and allo! to cool for a fe! mintues8 Cut the egg#lant in half length!ise1 and scoo# out the soft insides1 discarding the bro!ned #eel8 +n a bo!l mash the egg#lant and the remaining ingredients1 e>ce#t the garnishes1 !ith a fork8 /o not use a food #rocessor or blender as you do not !ant too smooth a #aste8 er)e on a #late !ith the oil)e oil and #arsley s#rinkled o)er the to#8 Guests di# the bread !edges into the Baba Ghanoush and go directly to hea)en !ithout #assing goZ er)es L-Q as an a##eti,er8

Lebanese 0ice Pilaf K er)ings

K(L c chinese egg noodles or K thin s#aghetti1broken into K(- #ieces @ * oli)e oil - c long-grain rice L c cold !ater K salt1*o *aste +n a small frying #an1 saute the noodle #ieces in the oli)e oil until they re golden bro!n8 Careful1 they burn easilyZ 'ash the rice1 drain it1 and #lace it in a small #an !ith a tight-fitting lid8 Add the !ater and the toasted noodles and oil8 Add the salt8 Bring to a boil1 reduce the heat to lo!1 and cook1 co)ered1 for -M minutes er)es Q-A

Lebanese ?ogurt And Cucumber K @c KK @ K er)ings #lain yogurt fresh mint lea)es clo)es garlic1#eeled salt1*o *aste cucumbers1#eeled and thinly sliced

alad

/rain the yogurt in a cheesecloth-lined colander for se)eral hours1 discarding the li.uid that has collected8 Place the mint and garlic togehter in a salad bo!l and crush !ith a little salt8 Add the drained yogurt and cucumbers8 Mi> and chill before ser)ing8 er)es Q-A as a salad or di#8

Lentil And *omato KM er)ings

ou# ( ha!rbat Jadas Maa Ba

K c lentils1rinsed R c !ater K * oli)e oil - md onions1cho##ed L cl garlic1crushed - c ste!ed tomatoes - t salt K t cumin K t coriander seeds1Ground K(- t #e##er K(A t cayenne K(L c !hite rice1uncooked K(L c lemon %uice Place lentils and !ater in a sauce#an and bring to a boil8 Co)er and cook o)er medium heat for -P minutes8 +n the mean!hile1 in a frying #an1 heat oil and saute onions and garlic until they turn golden bro!n8 tir in remaining ingredients1 e>ce#t lemon %uice1 and saute another P minutes8 tir the frying #an contents into the lentils and bring to a oil8 Co)er and cook o)er lo! heat for -M minutes or until rice and lentils are !ell cooked8 tir in lemon %uice and ser)e hot8

Lentil And Vermicelli KM er)ings

ou# ( ha!rbat Jadas Ma

K c lentils1rinsed A c !ater - t salt K t #e##er K t cumin1Ground K * oli)e oil - md onions1cho##ed L cl garlic1crushed K sm hot #e##er1finely cho##ed K(- c coriander lea)es1finely -cho##ed K(@ c )ermicelli1broken into -small #iece1s Place lentils1 !ater1 salt1 #e##er and cumin in a #ot and bring to a boil8 Co)er and cook o)er medium heat for -P minutes8 +n the meantime1 heat oil in frying #anI then saute onions1 garlic1 and hot #e##er o)er medium heat for about KM minutes8 Add coriander and stir-fry for @ more minutes8 Add frying #an contents and )ermicelli to lentils and bring to a boil8 Co)er and simmer o)er lo! heat for about @M minutes or until )ermicelli and lentils are !ell cooked8

Li)e 4ummus K K K K(L K er)ings bag s#routed bean mi> (K @(L cu#) to @ lemons17uiced to @ garlic clo)es to - tbs#8 tamari soy sauce to K(- cu# fresh organic carrot %uice

Put all ingredients in a food #rocessor or blender and blend until smooth8 A blender may need a little more li.uid to get a smooth te>ture8 My )ariationH instead of the carrot %uice1 + grate - !hole organic carrots in the food #rocessor first1 then add all the other ingredients and #rocess until smooth8

Marilyn3s Persian 0ice K * butter - * oli)e oil K onion1cho##ed @ clo)es garlic1minced K dried red chile1seeded and finely1Minced K(- t cumin seeds1crushed - cardamom #ods1seeds remo)ed K(- t ginger1Ground K(- t saffron L K(- c chicken stock1!armed - c long-grain rice K cinnamon stick K bay leaf K(L c currants1/ried K- sm !hole dried a#ricots1cut in .uarters @(L t 1salt (o#tional) K(- c unblanched almonds @ * #ine nuts K(- c #istachio nuts1Tnsalted shelled K black #e##er1*o *aste @ * fresh coriander lea)es1torn +n a large sauce#an1 melt the butter and oli)e oil o)er lo! heat8 Add onion and garlic and cook until softened about L minutes stirring fre.uently8 +ncrease the heat a little and add the chile1 cumin seeds1 cardamom1 and ginger8 Cook1 stirring1 about - minutes until it is fragrant8 Add the saffron and chicken stock1 mi> !ell and remo)e from the heat8 Co)er and let the saffron fla)or the stock for P minutes or so8 Preheat the o)en to LMM degrees $8 Bring the stock to a simmer o)er moderate heat8 tir in the rice1 cinnamon1 bay leaf1 currants1 a#ricots and the salt8 0eturn to a simmer1 then reduce the heat to lo!8 Co)er and cook for another KP to KQ minutes8 +f the rice is too !et cook a little longer8 Mean!hile1 #lace the almonds and #ine nuts on a baking sheet and toast them in the o)en for @ to L minutes until lightly golden8 Add the #istachios and toast for another minute8 0emo)e from o)en and #ut on a #late to cool8 Tnco)er the rice and using a fork stir to fluff8 eason !ith additional salt and black #e##er to taste8 Add the nuts and toss it together8

M%addra (Lentils 'ith 0ice) L er)ings

- c lentils @(L c rice1Tncooked - md onions1cho##ed K(- c oli)e oil K * salt K(L t cumin K(- t alls#ice (or bhar) Clean and !ash the lentils and boil them until tender8 Mash and strain into a se#arate #ot8 Add the rice1 salt1 and s#ices1 and mi> !ell8 +n a #an1 saute the cho##ed onions in oil until golden8 Add them !ith the frying oil to the lentils and rice8 Bring the mi>ture to the boil !ith enough !ater to co)er and simmer o)er lo! heat for about KM minutes1 until the rice is cooked1 stirring regularly to #re)ent sticking8 er)e luke!arm or cold !ith radishes and s#ring onions or a cabbage salad8

Mouhammara K K er)ings te>t file

Cho# KM dried red #e##er in a mi>er8 cho# one medium si,e onion !ith @ tables#oons of !alnuts in the mi>er8 Mi> e)ery thing together !ith some salt1 #omegrate (- teas#oons)1 bread crumbs (K(- cu#)1 oli)e oil (K(- cu#) and Cumin (- teas#oons)8 decorate the to# !ith some cho#ed !alnuts and oli)e oil8

Mu%addara K er)ings

@(L c bro!n rice (dry) - (or -) @(L c bulghur (dry) K c lentils K lg onion K t cumin K salt 2 #e##er tart @(L cu# bro!n rice cookingI alternati)ely reser)e that much uncooked bulghur - start K cu# lentils cooking - dice and bro!n K large onion in some huge amount of oli)e oil (+ used less than the Q *bs called for1 !hich cuts do!n on the taste) - after @M minutes of the lentils cooking1 toss in the rice (drained) or bulghur1 the onion1 K ts# cumin E+3)e used t!ice as much and added some coriander as !ellF1 and some #e##er and salt8 simmer another KP minutes ^ bro!n (caramelli,e) another diced onion - add the onion to the to# of the lentil(grain mi>tureI let sit KM minutes

Musakka3a (Baked 5gg#lant1 *omato 2 Chick Pea K K(- c dried chick #eas K oli)e oil - md egg#lants1(about K lb8 ea8) cut into - inch cubes @ md onion1#eeled and cut into K(L inch thick slices @ t salt K black #e##er1freshly ground K- md tomato1fresh1 ri#e1 #eeled1seeded 2 finely cho##ed K K(- c !ater tarting a day ahead1 !ash the dried chick #eas in a sie)e under cold running !ater1 then #lace them in a large bo!l or #an and add enough cold !ater to co)er them by - inches8 oak at room tem#erature for at least K- hours8 /rain the #eas and #lace them in a hea)y - to @ .uart sauce#an8 Add enough fresh !ater to the chick #eas to co)er them com#letely and bring to a boil o)er high heat8 0educe the heat to lo! and simmer #artially co)ered for about - to - K(- hours until the #eas are tender but still intact8 0e#lenish !ith more boiling !ater from time to time if necessary8 /rain the #eas in a sie)e or colander8 (Canned chick #eas re.uire no cooking and need only to be drained and rinsed thoroughly under cold running !ater8) Preheat the o)en to LMM degrees ($)8 +n a hea)y K- inch skillet1 heat about K inch of oil o)er high heat almost to the smoking #oint8 /ro# in the egg#lant cubes and1 stirring fre.uently1 cook for about P minutes1 or until they are lightly bro!ned on all sides8 'ith a slotted s#oon1 transfer them to a N by KL by - K(- inch baking(ser)ing dish and s#read them out e)enly8 Add the onions to the oil remaining in the skillet and1 stirring fre.uently1 cook o)er moderate heat for A to KM minutes1 or until they are soft and delicately bro!ned8 !atch carefully for any signs of burning and regulate the heat accordingly8 #read the onions and all of their cooking oil on to# of the egg#lant and #our o)er them an additional K(- cu# of oli)e oil8 #rinkle the onions !ith K teas#oon of the salt and a fe! grindings of #e##er8 catter the chick #eas on to#1 and co)er them !ith the tomatoes8 #rinkle !ith remaining - teas#oons of salt and a fe! grindings of #e##er and #our in the !ater8 Bring the musakka3a to a boil on to# of the sto)e1 then bake in the lo!er third of the o)en for LM minutes1 or until the )egetables are )ery tender8 Cool the musakka3a to room tem#erature and ser)e directly form the baking dish1 accom#anied by Arab bread8

MGst Va "hiGr (?ogurt 'ith Cucumbers) @ er)ings

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K K(- c yogurt K cucumber K * fresh dill or K t dill !eed1/ried K salt and #e##er P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU Put the yogurt in a bo!l8 Peel and cho# the cucumber finely and add to the yogurt8 Add finely cho##ed dill and salt and #e##er taste and mi> !ell8 0efrigerate K(- hour before ser)ing8 May be used as a substitute for salad8

6G,khGtun (5gg#lant Ca)iar) P er)ings

+6G05/+56* UUUUUUUUUUUUUUUUUUUU - medium egg#lants K(- c #arsley1Cho##ed - clo)e garlic K t salt K(- t #e##er K(L t cinnamon - * )inegar K * lemon %uice K * dry mint P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU 'ash and bake the egg#lants in @PM o)en for K hour or until done8 'hen done1 remo)e the skin and cho# the egg#lants8 Add cho##ed #arsley and mi> !ell8 .uee,e garlic into the egg#lant mi>ture1 add the seasoning and )inegar1 and mi> !ell8 Let stay for a fe! hours before ser)ing8

&kra And Lamb K er)ings

te!

K lb boneless leg of lamb1in K long stri#s1- !ide1 K(K thick @ * oli)e oil K lg yello! onion1#eeled and K minced @ lg clo)es garlic1#eeled and K crushed K(- t alls#ice1Ground K(- t cinnamon1Ground K --#ound can1Crushed K tomatoes K %uice of K lemon K salt and1$reshly Ground K black #e##er1*o *aste K lb fresh (or !hole okra)1$ro,en K tha!ed <uickly bro!n the lamb stri#s in the oli)e oil8 Add the onion and garlic and cook until trans#arent8 Add the s#ices1 tomato1 and lemon %uice1 and salt and #e##er8 immer until the lamb is tender8 Add the tha!ed okra1 and cook P mintues8 *his dish is better if cooked a fe! hours ahead and reheated8

&,nei 4aman &r 4amantaschen (Cookies 'ith ( ee /irs))


$+LL+6G /&TG4 K c #o##y seeds1dried K- * butter1(K8P .uarter #ound K(- c !ater1cold sticks) K(L c honey - * butter1softened K(L c almonds1blanched1 #ul)eri,ed K(- c sugar - * sugar @ c flour1all #ur#ose K * lemon %uice1fresh K egg K(A t salt K(L c milk K(L c raisins1seedless K(- t )anilla e>tract1combined K t lemon #eel1finely grated !ith abo)e milk K egg K egg yolk1beaten lightly and combined !ith - tb of milk Place the #o##y seeds in a bo!1 #our in enough boiling !ater to co)er them by K inch and soak for at least @ hours8 *o make the filling1 drain the #o##y seeds1 s#read them out on a #a#er to!els and #at dry8 *hen #ul)eri,e them1 cu# at a time1 in an electric blender or !ith the finest blade of a meat grinder or !ith a mortar(#estle8 +n a hea)y K to - .uart sauce#an1 combine the #o##y seeds1 cold !ater1 honey1 almonds1 - tables#oons of sugar1 the lemon %uice and salt8 tirring constantly1 bring to a boil o)er moderate heat and cook until the sugar is com#letely dissol)ed8 *ransfer the mi>ture to a bo!l and cool to room tem#erature8 7ust before using1 stir in raisins1 lemon #eel and the !hole egg8 Mean!hile1 #re#are the dough in the follo!ing fashionH +n a dee# bo!l1 cream the K- tables#oons butter and the cu# of sugar together by mashing and beating them against the sides of the bo!l !ith a large s#oon until light and fluffy8 Beat in K(L cu# of the flour and !hen it is com#letely absorbed1 add the egg8 Beating !ell after each addition1 add K cu# of flour1 then - tables#oons of the milk and )anilla mi>ture1 follo!ed by another cu# of flour1 the rest of the milk mi>ture and all of the remaining flour8 Gather the dough into a ball1 co)er it !ith !a> #a#er or #lastic !ra# and refrigerate for at least @M minutes8 *o make the cookies1 #reheat the o)en to @PM degrees ($)8 'ith a #astry brush1 coat - large baking sheets !ith the remaining - tables#oons of softened butter8 &n a lightly floured surface1 roll the dough out into a rough circle about K(KQ inch thick8 'ith a L to P inch round cookie cutter (or #astry !heel)1 cut the dough into a s many rounds as you can8 *hen gather the scra#s into a small ball1 reroll and cut into similar rounds1 continuing the #recess until all the dough has been used8 &,nei haman are traditionally sha#ed like three cornered hats8 *o form each one1 #lace a hea#ing tables#oon of the #o##y seed filling in the center of a round of dough and lightly moisten the edges of the round !ith a finer di##ed in !ater8 7oin your thumb ti#s under the nearest edge in such a !ay the thumbs and inde> fingers !ill form a triangle !hen they are brought u# o)er the filling until they meet abo)e it8 Pinch the to# together tightly to enclose the filling com#letely8 Place the cookies on the baking sheets1 brush the to#s !ith the beaten egg yolk and milk mi>ture and bake in the center of the o)en for -M to -P minutes1 or until they are lightly bro!ned8 'ith a s#atula1 transfer them to a cake rack to cool before ser)ing8

Pastirma ( Preser)ed Meat 'ith K er)ings

#icy

auce)

@ "g #ieces of )eal (!ell-fed K )eal) PM g red #e##er PM g fenugreek seeds PM g garlic K enough salt Cut the meat e)enly in slices a##ro>imately -M cm long1 A cm !ide and - or @ fingers thick8 After #ounding them1 #ut them in a can asH one layer meat1 one layer salt and continue !ith layers8 Place a !ooden board on to# and !ith the hel# of a !eight1 flatten the meat in can8 Allo! to stand in a cool #alce for KP--M days1 then soak meat in fresh !ater and allo! to stand for K day to free from e>tra salt8 *ake the meat #ieces out of the !ater1 tie onto a string1 and drain the !ater out by hanging them in shade8 Crush the garlic and tables#oons salt1 add the fenugreek seeds and red #e##er and blend !ell8 Add some !ater to #re#are a thick #aste1 and s#read #aste e)enly o)er the meat8 4ang in a cool #lace to dry1 'hen the #aste has dried1 take the meat off the string and #ut in a cool #lace to #reser)e8

Patlican +mam Bayildi K er)ings

A sm %a#anese egg#lant K(- c oil @ md onions1#eeled and in thin K stri#s - md tomatoes1diced - md green #e##ers1in thin K stri#s K sm red hot #e##er1minced - * #arsley1cho##ed P cl garlic1minced K 1s2# - * oli)e oil K K(- c stock (or broth) K K(- * lemon %uice1(K(- lemon) K t sugar &)en at @PM$ (KRPC)8 Grease a large baking #an8 0inse and dry egg#lant8 lit egg#lant length!ise submarinesand!ich-style8 4eat oil and cook egg#lant o)er high heat until skins blister on all sides1 about - min8 /rain8 +n the same oil1 add onions1 half the tomatoes1 green #e##ers1 hot #e##er1 #arsley1 garlic1 salt1 and #e##er8 Cook until onions are %ust tender8 Put egg#lant on baking #an and stuff !ith )egetable mi>ture8 /ri,,le oli)e oil o)er and to# !ith rest of tomatoes8 Pour broth around8 #rinkle %uice and sugar o)er egg#lant8 Co)er !ith a co)er or foil and bake until )ery soft1 LM-QM min8

Persian Abgusht K er)ings

K lb ste! beef (or lamb) K lg onion (cho##ed) K salt and #e##er1*o *aste K(- t tumerick K(- t saffron K - large #otatoes K(- c chick #eas - tomatoes K egg#lant (o#tional)1Cho##ed K !ater Put e)erything in a large #ot and simmer for K-K(- to - hours on a lo! setting8 Add salt and #e##er to taste and any other fa)orite sou# fla)orings8 Make sure there is #lenty of !ater8 !hen done1 the !ater !ill ha)e the consistency of a thick sou# and the other ingredients !ill be !ell cooked8

Persian <uince

te! ("horesh-5 Beh)

- onion1finely sliced K(@ c oil (or butter) K lb ste!ing meat (lamb (or beef) cut in K inch cubes K t salt K(L t #e##er K(- t cinnamon1Ground @ c 1!ater - lg .uinces @ * sugar K(L c )inegar (or lemon %uice) K(L t ground saffron1dissol)ed in K * 1!ater1 hot K(@ c yello! s#lit #eas C45L& UUUUUUUUUUUUUUUUUUUUUUUUUU @ c basmati rice A c 1!ater - * salt @(L c butter1melted K(- t saffron1dissol)ed in -* 1!ater1 hot - * yogurt (o#t) +n large #ot1 bro!n onions in @ *bs#8 of oil or butter8 Add meat and bro!n8 Add salt1 #e##er1 and cinnamon8 Add !ater1 co)er and simmer o)er lo! heat for K hr1 stirring occasionally8 'ash1 but don3t #eel .uinces8 Tse a##le corer to remo)e seeds8 a##le #ie8 +n skillet1 saute in - *bs#8 oil or butter and set aside8 lice as for

*o the meat1 add sugar1 )inegar or lemon %uice1 saffron1 s#lit #eas1 and .uince8 Co)er and simmer @P minutes8 Check to see that meat and fruit are cooked8 *aste and correct seasoning8 *ransfer to dee# casserole dish and kee# in !arm o)en until ready to ser)e8 er)e hot !ith chelo (reci#e belo!8) CheloH 'ash rice P times in cold !ater8 Bring !ater and salt to boil in a large non-stick #an8 Add !ashed and drained rice8 Boil Q minutes1 stirring gently t!ice to loosen grains that may ha)e stuck to bottom8 /rain rice in colander and rinse in luke!arm !ater8 +n same #ot1 heat half the butter1 - *bs#8 hot !ater1 a dro# of dissol)ed saffron1 and yogurt8 *aking one s#atula at a time1 #lace rice gently in #ot mounding in the sha#e of a #yramid8 /issol)e remaining butter in - *bs#8 hot !ater and #our o)er rice8 Place clean dishto!el o)er #ot and co)er firmly !ith lid to #re)ent steam from esca#ing8 Cook KM minutes o)er medium heat and PM minutes o)er lo! heat8 0emo)e from heat8 Allo! to cool P minutes on a dam# surface !ithout remo)ing lid8 Put - *bs#8 of the rice in !ith remaining saffron and set aside for garnish8 Gently remo)e rice from #ot !ithout disturbing crust8 #rinkle saffron fla)ored rice o)er to# and ser)e8 /etach crust and ser)e se#arately8

Pesto 4ummus K er)ings

K cn chick#eas (garban,o beans) K almost (kee# %uice)1/rained - bn basil (or so)1cho##ed8 K should make at least K K cu# of basil1Packed K(- lemon17uiced Put chick#eas1 basil1 and some of the lemon into bo!l8 Puree using blender8 Add lemon %uice until consistency and taste are #leasing8 +f still too thick1 you can add some of the lefto)er %uice from the chick#ea can8 er)e as a di# or use as a s#read on fresh bread8

Pickled Lemons K K er)ings te>t file

crub lemons !ell and slice them8 #rinkle the slices generously !ith salt and lea)e for at least -L hours on a large #late set at an angle or in a collander8 *hey !ill become soft and lim#1 and lose their bitterness8 Arrange the slices in layers in a glass %ar1 s#rinkling a little #a#rika bet!een each layer8; (6ote1 as #a#rika is late-#eriod at best1 you might !ant to e>#eriment !ith other s#ices - coriander1 cinnamon1 etc8) Co)er !ith corn or nut oil8 ometimes oli)e oil is used1 but its taste is rather strong and may slightly o)er#o!er the lemons8 Close the %ar tightly8 After about @ !eeks1 the lemons !ill be ready to eat - soft1 yello!1 and a beautiful orange color8

Pila) ( teamed Q er)ings

auted 0ice)

- * butter L * butter1melted K c rice1!hite1long or medium K 1grain1 uncooked - c chicken stock1fresh or can K(- t salt K black #e##er1freshly ground +n a hea)y - to @ .uart sauce#an1 melt the - tables#oons of butter o)er moderate heat8 !hen the foam begins to subside1 add the rice and stir for - or @ minutes until all the grains are e)enly coated8 /o not let the rice bro!n8 Pour in the stock1 add the salt and a fe! grindings of #e##er1 and bring to a boil1 stirring constantly8 Co)er the #an and reduce the heat to its lo!est #oint8 immer for -M minutes1 or until all the li.uid has been absorbed and the rice is tender but still slightly resistant to the bite8 Pour in the L tables#oons of melted butter and toss the rice !ith a fork until the grains glisten8 /ra#e a to!el o)er the rice and let it stand at room tem#erature for about -M minutes before ser)ing8

0ed Chicken A La *ouran K er)ings

L s#ring chickens (cornish K hens)1!eighing K lb8 each @ tb#s coarse salt @ onions1sliced @ clo)es garlic1crushed K(- t black #e##er K(- t saffron K(L t cardamom1Ground K(L t clo)es1Ground - tables#ons sumak K(- c oli)e oil L lg #itas Clean the chickens1 rub !ith salt inside and out1 and refrigerate for K hour8 Put the onions and garlic into a shallo! casserole dish %ust bihg enough to hold all L chckens8 Mi> all the s#ices together8 *ake the chickens out of the refrigerator1 !ash them1 #at them dry and rub them !ith the s#ice mi>ture inside and out8 Put them on to# of the onions in the casserole dish1 breast u#8 0efrigerate for se)eral hours8 *ransfer the contens of the casserole dish to a large1 shallo! sauce#an1 add - cu#s of !ater1 bring to a boil1 o)er and cook until the birds are )ery tender8 *he !ater !ill e)a#orate1 but if this ha##ens too fast1 add a little more8 0emo)e from the heat and add the oli)e oil8 *ransfer to the casserole dish an broil(grill for A mninutes8 #read the onions on the L #itas1 #ut the chickens on to# and broil for another P minutes8

0eshmi "abab K K L P A K K K K K K K K K K K er)ings "g boneless chicken md si,ed onions cm clo)es garlic bn coriander (cilantro) lea)es t cummin (%eera) seeds !hite #e##er1*o *aste (around K ts# if you t garam masala (a)ailable in indian stores) eggs salt1*o *aste lemon s#ring onions (red onions are ok) ginger

K8 Mince the chicken8 -8 Grind all ingredients together e>ce#t eggs and salt8 @8 Mi> in the eggs and salt8 L8 ha#e into sausages1 #ut on ske!ers and cook o)er charcoal fire or in rotisserie till tender8 P8 Garnish !ith onions and lemon8

affron K

hortbread ( foof) Lebanese

er)ings

L c flour - c sugar - t baking #o!der K t saffron Eor turmeric1+n A K #inchF K(- t salt -(@ c milk - * milk - * #ine nuts Melt Butter8 Cool to luke!arm by #lacing #an in cold !ater8 ift flour !ith sugar1 baking #o!der1 saffron or turmeric1 and salt8 tir butter into flour mi>ture until flour is !ell moistened8 0ub mi>ture together bet!een #alms1;smearing; the butter and flour until all lum#s are gone8 Mi>ture !ill resemble coarse cornmeal8 *his may take a fe! minutes1 but it thoroughly !orks the butter into the flour mi>ture8 Poke se)eral holes in mi>ture and #our -(@ cu# milk into holes8 tir !ith fork only enough to incor#orate li.uid so dough holds together8 Grease a N > K@ inch baking dish and #at dough e)enly o)er the bottom1 #ressing do!n firmly8 Brush !ith a fe! tables#oons of milk8 /ecorate !ith #ine nuts #lace at K K(--- inch inter)als8 Bake at @PM deg8$ for @M- @P minutes1 until crust becomes light bro!n and a tooth#ick inserted in the middle #ulls out clean8 Cool1 Cut into LM s.uares !ith a #ine nuts in each center8

feeha (Baked Lamb Pies)


/&TG4 - @(L c !ater1luke!arm - #k acti)e dry yeast K #n sugar A c all #ur#ose flour - t salt K(L c oli)e oil $+LL+6G - c onion1finely cho##ed - t salt L * oli)e oil K(- c #ine nuts1(#ignolia) - lb lamb1lean1 boneless - md tomato1fresh1 ri#e1 #eeled1seeded and finely cho##ed K(- c green #e##er1finely cho##ed K(- c #arsley1finely cho##ed flat leaf #arsley K(- c lemon %uice1fresh K(L c red !ine )inegar K * tomato #aste K t cayenne #e##er K t alls#ice - t salt K black #e##er1freshly ground

Make the dough in the follo!ing fashionH #our K(L cu# of the luke!arm !ater into a small1 shallo! bo!l and s#rinkle it !ith the yeast and sugar8 Let the mi>ture rest for - or @ minutes1 then stir to dissol)e the yeast com#letely8 et the bo!l in a !arm1 draft free #lace (such as a turned off o)en) for about P minutes1 or until the mi>ture almost doubles in )olume8 +n a dee# mi>ing bo!l1 combine the flour and the - teas#oons of salt1 make a !ell in the center and into it #our the yeast mi>ture1 the K(L cu# of oli)e oil1 and - cu#s of the remaining luke!arm !ater8 Gently stir the center ingredients together !ith a large s#oon1 then slo!ly incor#orate the flour and continue to beat until the ingredients are !ell combined8 Add u# to K(- cu# more luke!arm !ater1 beating it in a tables#oon or so at a time1 and using as much as necessary to form a dough that can be gathered into a com#act ball8 +f the dough is difficult to stir1 !ork in the !ater !ith your fingers8 Place the dough on a lightly floured surface and knead it by #ressing it do!n1 #ushing it for!ard se)eral times !ith the heel of your hand and folding it back on itself8 0e#eat for about -M minutes1 or until the dough is smooth and elastic8 #rinkle it from time to time !ith a little flour to #re)ent it from sticking to the board8 ha#e the dough into a ball and #lace it in a lightly oiled bo!l8 /ra#e loosely !ith a kitchen to!el and set aside in the !arm1 draft free #lace for LP minutes to K hour1 or until the dough doubles in bulk8 Punch the dough do!n !ith a single blo! of your fist and di)ide it into KQ e.ual #ieces8 0oll each #iece into a ball about K S inches in diameter1 co)er the balls !ith a to!el and let them rest for @M minutes8 $+LL+6GH Mean!hile1 #re#are the filling8 /ro# the onions into a dee# bo!l and s#rinkle them !ith K tables#oon of the salt1 turning them about !ith a s#oon to coat them e)enly8 Let the onions rest at room tem#erature for at least @M minutes1 then s.uee,e them dry and return them to the bo!l8 +n a small skillet or sauce#an1 heat K tables#oon of oli)e oil until a light ha,e forms abo)e it8 Add the #ine nuts and1 stirring constantly1 bro!n them lightly8 Add them to the bo!l of onions1 along !ith the lamb1 tomatoes1 green #e##er1 #arsley1 lemon %uice1 )inegar1 tomato #aste1 cayenne #e##er1 alls#ice1 - teas#oons of salt and a liberal grinding of black #e##er8 "nead the mi>ture )igorously !ith both hands1 then beat !ith a !ooden s#oon until the mi>ture is smooth and fluffy8 *aste for seasoning8 Preheat the o)en to PMM degrees ($)8 'ith a #astry brush1 coat @

large baking sheets or %elly roll #ans !ith the remaining @ tables#oons of oil8 &n a lightly floured surface1 roll each of the balls into a round about L inches in diameter and no more than K(A inch thick8 to make o#en face #ies1 s#oon about K(- cu# of the lamb filling mi>ture on the center of each round8 *hen !ith a s#atula or the back of the s#oon1 s#read the filling to about K(- inch of the edge8 *o make closed #ies1 s#oon about K(- cu# of the filling on the center of each round8 Pull u# the edge from @ e.ually distant #oints to make a roughly triangular sha#ed #ie and #inch the dough securely together at the to#8 'ith a metal s#atula1 arrange the #ies on the baking sheets8 Bake in the lo!er third of the o)en for @M minutes1 or until the #astry is lightly bro!ned8 er)e hot1 or at room tem#erature1 accom#anied1 if you like1 !ith yogurt8

houbra (Vegetable KM er)ings

ou#)

K * oli)e oil - md onions1cho##ed L cl garlic1#eeled and crushed K K(- lb #otatoes1#eeled1 K dice K lb ,ucchini1K(- dice K lb carrots1#eeled1 K(- dice - K(- t salt A c !ater L * coriander lea)es1finely -cho##ed L * ,hug (or)1*o *aste - * hulbah (or)1*o *aste 4eat oil in a sauce#an1 then saute onions and garlic for about KM minutes8 Add #otatoes1 ,ucchini1 carrots1 salt and !ater1 then bring to a boil8 Co)er and cook o)er medium heat for LM minutes or until )egetables are !ell cooked8 tir in coriander1 ,hug1 and hulbah8 er)e immediately !ith toasted #ita bread1 each diner adding bread to taste8

kordalia (Garlic And Potato K er)ings

auce)

K lb #otatoes1baking1#eeled 2 K 1cut into small #ieces K * garlic1finely cho##ed K t salt K egg yolk K- * oli)e oil - * lemon %uice1fresh K !hite (or black #e##er) K 1freshly ground /ro# the #otatoes into enough lightly salted boiling !ater to co)er them com#letely and cook briskly until they sho! no resistance !hen #ierced !ith the #oint of a small1 shar# knife8 /rain and return the #otatoes to the #an8 hake the #an constantly o)er moderate heat for a minute or so until the #otatoes are com#letely dry8 *hen mash them to a smooth #uree8 'ith a large mortar and #estle or the back of a s#oon1 mash the garlic and salt together to a fine #aste8 Add the !arm mashed #otatoes a little at a time1 stirring and mashing )igorously until the ingredients are !ell combined8 Beat in the egg yolk1 then the oil1 a tables#oon or so at a time1 making sure each addition of oil is absorbed before adding more8 *he mi>ture !ill absorb from A to Ktables#oons of oil1 de#ending on the te>ture of the #otatoes8 Beat in the lemon %uice1 taste and add as much #e##er and salt as you think it needs8 the sauce should be highly seasoned and dense enough to hold its sha#e almost solidly in a s#oon8 +f you #refer a thinner sauce1 beat in a little luke !arm !ater a fe! dro#s at a time8 kordalia is traditionally ser)ed !ith fried food or broiled seafood or !ith cold sliced beets8

ou#e MGst Va "hiGr (Cold ?ogurt L er)ings

ou#)

+6G05/+56* UUUUUUUUUUUUUUUUUUUU K boiled egg1cho##ed K(- c raisins -(@ c yogurt K(- c light cream Q ice cubes K cucumber1cho##ed K(L c green onions1cho##ed - t salt K(- t #e##er K c cold !ater K * #arsley1cho##ed K * fresh dill1cho##ed or K t dill !eed1/ried P05PA0A*+&6 UUUUUUUUUUUUUUUUUUUU oak the raisins in cold !ater for P minutes8 Put yogurt in a big mi>ing bo!l1 add cream1 cho##ed egg1 ice cubes1 cho##ed cucumber1 green onions1 salt and #e##er8 Pour off the !ater from the raisins and add it to the yogurt mi>ture8 Add K cu# of cold !ater and mi> !ell8 Let this sou# stand in the icebo> for - to @ hours8 'hen ser)ing1 garnish !ith #arsley and dill8

#iced Vegetable Pasties PA *0? UUUUUUUUUUUUUUUUUUUUUUUUU PM g !holemeal flour PM g #lain !hite flour K(L t salt PM g margerine $+LL+6G UUUUUUUUUUUUUUUUUUUUUUUU K(- #eeled and onion1Cho##ed K * oil K(- garlic clo)e1Crushed K(- * coriander1Ground K(- t cumin1Ground PM g #eeled and #otato1/iced PM g #eeled and carrots1/iced -KM g chick #eas K salt K #e##er $illing8 K8 $ry the onion in the oil for P minutes and add the garlic1 s#ices1 carrot and #otato8 Cook for ten minutes1 or until the )egetables are tender8 -8 Add the chick #eas and season !ith the salt and #e##er8 Lea)e to cool do!n8 @8 Preheat the o)en to -MMC(LMM$ PastryH K8 ift the flours and salt into a large bo!l8 Add the margerine and rub into the flour !ith your hands until the mi>ture is like bread crumbs8 -8 Add the cold !ater and #ress the mi>ture together to form a dough8 *urn out onto a floured board and di)ide into - e.ual #ieces8 @8 *ake out one #iece of the dough and knead lightly1 #ressing it into a round sha#e8 L8 0oll it into a circle about KPcm across8 Put K(- of the )egetable mi>ture on to# and fold into a #asty ty#e sha#e and #ress the edges together8 P8 Pierce a cou#le of holes in the to# and bake for -M minutes or until cris#8

tuffed Gra#e Lea)es K er)ings

LM #reser)ed gra#e lea)es K c rice K(- lb lamb1Ground K K(- t salt K(- t #e##er K(L t alls#ice K(L t cinnamon - * )egetable oil K(L c fresh lemon %uice K !ater *his traditional Middle 5astern dish is a lot of !ork8 4o!e)er1 once you get the hang of the rolling techni.ue it gets easier8 *he combination of the slightly acidic leaf1 rice and meat stuffing1 and the cool yogurt make it !orth it8 +f you can get your hands on fresh gra#e lea)es1 by all means use them8 7ust remember to soften them u# by soaking them in hot !ater for KM minutes8 0emo)e #reser)ed gra#e lea)es from %ar and rinse !ith !ater8 et aside8 +n a medium bo!l1 mi> rice ground lamb1 salt1 #e##er1 alls#ice1 cinnamon1 and )egetable oil8 Place a hea#ing teas#oonful of rice mi>ture on dull side of gra#e leaf8 Begin rolling in a %elly roll fashion8 After the first roll1 tuck in the ends1 and continue rolling8 *he roll should be firm1 but not too tight so that the e>#anding rice !on3t burst it and not too loose so it !on3t sag and the filling !on3t oo,e out8 0e#eat !ith the rest of the lea)es and the filling8 +n a - K(- .uart #an1 arrange rolls in com#act ro!s8 Add enough !ater to %ust belo! the to# ro! of rolls8 Place a small #late on to# of the rolls8 *his is to !eigh them do!n so they !ill remain intact !hile they cook8 Bring the #ot to a boil1 reduce heat8 Co)er and let simmer until lea)es are tender (LP minutes)8 Most of the !ater should ha)e e)a#orated at this #oint8 Tnco)er1 add lemon %uice and cook for P minutes longer8 0emo)e from heat and transfer to ser)ing #latter8 er)e !ith yogurt8

ufganiyot (+sraeli /oughnuts) K scant tables#oon (K #ackage) dry yeast L * sugar @(L c luke!arm milk (or)1'arm !ater - K(- c all-#ur#ose flour K #n salt K t cinnamon1Ground - eggs --1 e#arated - * butter (or margarine softened K a#ricot (or stra!berry) #reser)es -- for filling K sugar K oil -- for dee#-frying ChildH ift the flour and mi> it !ith the remaining sugarI saltI cinnamonI egg yolksI and the yeast mi>ture8 Adult !ith ChildH "nead the dough until it forms a ball8 Add the butter or margarine8 "nead some moreI until the butter is !ell absorbed8 Co)er !ith a to!el and let rise o)ernight in the refrigerator8 AdultH 0oll out the dough to a thickness of K(A inch8 ChildH Cut out the dough into -L rounds !ith a %uice glassI or any ob%ect about - inches in diameter8 *ake K(- teas#oon of #reser)es and #lace in center of K- rounds8 *o# !ith the other K-8 Press do!n at edgesI sealing !ith egg !hites8 Crim#ing !ith the thumb and second finger is best8 Let rise for about @M minutes8 AdultH 4eat - inches of oil to about @RP8 /ro# the doughnuts into the hot oilI about P at a time8 *urn to bro!n on both sides8 /rain on #a#er to!els8 ChildH 0oll the doughnuts in sugar8

yrian Q

ausage +n Pita

er)ings

- lb leg of lamb1ground once - * fresh tarragon1cho##ed - t coriander seed1Ground K t alls#ice - * red !ine K(L c #ine nuts K * salt K(- t #e##er P feet narro! sausage casing9 K butter and oli)e oil Q indi)idual #ita rounds K bunch coriander1cho##ed *o make the sausage meat1 combine the first eight ingredients in a large bo!l8 Mi> !ell !ith your hands8 Tsing a sausage stuffer or a #astry bag1 stuff the casings1 t!isting e)ery @ inches8 aute the sausage in a mi>ture of half butter and half oli)e oil until bro!n1 turning occasionally8 er)e in #ita rounds1 s#rinkled !ith #lenty of cho##ed coriander8 Makes Q ser)ings8

yrian 'heat Pudding A er)ings

K K(- c bulgar (cracked !heat) L c !ater K c raisins K(- t cara!ay seeds K * #istachio nuts1shelled K * !almuts1shelled1 cho##ed K(L c ma#le syru# Place bulgar1 !ater1 raisins1 and car!ay seeds in a co)ered #ot8 Cook o)er medium heat for @M minutes8 tir occasionally8 Add nuts and syru#8 immer P minutes longer8 er)e !arm8

*abouleh K er)ings

K c fine grain bulgur !heat - lg bunches of #arsley K sm red bell #e##er1cored1 K seeded1large chunks - stalks celery1large #ieces - bn scallions1large #ieces - * coarsely fresh mint1Cho##ed K lea)es or K t mint1/ried K(L c e>tra )irgin oli)e oil K(L c lemon %uice K(L t alls#ice1Ground K(L t cinnamon1Ground K t salt K(L t black #e##er1$reshly Ground L md tomatoes1K(L-inch dice oak the bulgur !heat in - cu#s cold !ater for KP mintues8 dry8 .uee,e

Pick the #arsley lea)es from the large stems8 'ash at least t!ice and drain )ery !ell8 Mi> the #arsley1 bell #e##er1 celery1 scallions1 and mint together1 and #lace in a food #rocessor !ith a metal blade8 Pulse-cho# until fine and #lace in a large mi>ing bo!l8 +n a se#arate bo!l mi> the oili)e oi1 lemon %uice1 s#ices1 and salt and #e##er1 and stir !ith fork or !hisk until smooth8 Combine all of the ingredients e>ce#t the tomatoes thoroughly in the mi>ing bo!l8 *hen gently blend in tomatoes8 er)e immediately8 er)es Q as a salad course8

*abouli (Bulgur 'heat K er)ings

alad)

K c !hole !heat bulgur K lg onion1Cho##ed K !ater1Boiling K lb tomatoes1cho##ed or K9KQ9o, K cn tomatoes1/iced K(- c lemon %uice K(L t black e##er K salt Put K cu# of !hole !heat bulgur and K large cho##ed onion in a medium Pyre> bo!l and co)er !ith boiling !ater888let these soak hours /rain !ell and add K lb of fresh cho##ed tomatoes or one KQ o, can of diced tomatoes1 K(@ cu# lemon %uice (freshly s.uee,ed tastes much better than from concentrate)1 K(L ts# or more freshly ground black #e##er1 and salt to taste8 Let it stand for se)eral hours or o)ernight in the refrigerator to mi> the fla)ors8

*ah Chin (?ogurt1 Lamb And 0ice) Q er)ings

- lb lamb from leg1Lean - K(- c yogurt K 1salt K black #e##er1$reshly Ground K t turmeric or K(- t saffron threads @ c basmati rice A c 1!ater - egg yolks K(L c ghee (or butter)1melted K * 1hot !ater Cut lamb into K-K(L inch cubes8 Combine in a bo!l !ith - cu#s yogurt1 - teas#oons salt1 a good grinding of black #e##er and the turmeric or #ounded saffron threads8 Co)er and marinate in refrigerator for Q hours or o)ernight8 Pick o)er rice and !ash !ell until !ater runs clear8 Boil !ater1 add tables#oons salt and the rice1 stir and return to the boil8 Lea)e unco)ered and boil for P minutes8 /rain in colander or large sie)e8 Beat egg yolks in a bo!l1 stir in K(- cu# yogurt and K-K(- cu#s of the rice8 Place melted ghee and hot !ater in a KM-cu# casserole or /utch o)en8 !irl to coat sides8 #read egg1 yogurt and rice mi>ture e)enly o)er base8 Arrange half the lamb cubes o)er this !ith some of the yogurt marinade8 Add a layer of rice1 remaining lamb mi>ture1 and all but K(- cu# of marinade8 *o# !ith remaining rice and s#read reser)ed yogurt marinade on to#8 Co)er casserole or /utch o)en !ith lid and cook tah chin in a moderate o)en for K-K(- hours8 #oon rice and lamb mi>ture into center of ser)ing dish8 Lift off crusty layer from bottom of dish and break into large #ieces8 Arrange around edge of dish8 Alternati)ely if a /utch o)en has been used1 #lace on cold surface or in cold !ater for P-KM minutes1 run a knife blade around edge of contents and in)ert ser)ing dish on to#8 *i# u#side do!n so that contents can come out like a cake8 Cut in !edges to ser)e8

*omato And Chick#ea KM K L L er)ings

ou# (4asa Al-*omatat Maa

* oli)e oil md onions1cho##ed cl garlic1crushed * coriander lea)es1finely -cho##ed - c chick#eas1cooked - c tomato %uice Q c !ater K(L c !hite rice1rinsed - t salt K t #e##er K t alls#ice K(A t cayenne 4eat oil in sauce#an1 then saute3 onions and garlic o)er medium heat for KM minutes8 Add remaining ingredients and bring to a boil8 Co)er and cook o)er medium heat for -P minutes or until rice is cooked8

*u B3she)at $ruitcake K er)ings

K(- c bro!n sugar @(L c flour1 ifted K(- t baking #o!der - eggs K c fruit1/ried K c mi>ed nuts1almonds1!alnuts K #ecans1etc (#eanuts not K recommended) Mi> it all8 Pour into greased loaf #an8 Bake in #reheated @PM degree o)en until bro!n8 tick a tooth#ick in center to check8 +f it comes out clean1 your cake is cake8

*urkish +mam Biayeldi K Q @ K P K K K K K A K K K K K er)ings sm or md aubergines (K K(- lb) lb onions1thinly sliced garlic clo)es1cho##ed finely sunflo!er oil green #e##er1thinly sliced (o#tional) good .uality tomato %uice o, tomatoes1#eeled and cho##ed #e##er t sugar lg bunch #arsley1cho##ed lg tomato1sliced #rinkle !ith salt and lea)e for

Cut aubergines in half length!ays8 @M mins8 0inse and #at dry8

Preheat o)en to -MM C (gas Q)8 *o make stuffing gently fry onions and garlic in @ tbs#s oil until soft8 Add the green #e##er and tomatoes1 seasoned !ith salt1 #e##er1 and a little sugar8 Cook gently for about KP mins and stir in the #arsley8 <uickly shallo! fry the aubergines in hot oil enough to seal them1 turning to bro!n all o)er8 /rain on kitchen #a#er8 Make a dee# slit along the length of the aubergine hal)es8 &#en the slit and s#oon in as much stuffing as the slit !ill hold8 Lay the aubergine hal)es close to each other in a baking dish and garnish !ith tomato slices8 Pour in enough tomato %uice to almost co)er the aubergines and bake for about LP mins8 er)e at room tem#erature

*urkish Menemen K er)ings

L * oli)e oil K K(L lb tomatoes1skinned 2 cho##ed K t mar%oram1/ried K(- t sugar - green #e##ers1seeded 2 K cho##ed @ o, feta (or caer#hilly)1diced Q eggs1beaten lightly K salt 2 #e##er 4eat the oli)e oil in a large frying #an8Add the cho##ed tomatoes !ith the mar%oram and seasoning8Cook for t!enty minutes1 stirring occasionally1 until most of the moisture has e)a#orated and a rich sauce is formed8 Add the sugar and cho##ed #e##ers and cook for --@ minutes8 Add the cheese1 mi> !ell and #our the beaten eggs o)er8 Mi> lightly !ith a s#atula as for scrambled eggs and season8 Cook for L-Q minutes until the eggs are cooked to your taste8 er)e

*urkish Mussels 'ith Garlic 2 'alnut K K K K K K @ Q K er)ings lb mussels seasoned flour - eggs1lightly beaten sunflo!er oil for frying sauce 88 sl stale !hite bread1crust remo)e clo)es garlic1crushed * !hite !ine )inegar o, !alnuts1finely ground * oli)e oil salt

auce

Make sauce8 oak the bread in !ater for KM minutes8 /rain and gently s.uee,e out the !ater8 +n a li.uidiser !hi,, the bread !ith the garlic1 )inegar1 nuts and salt until smooth8 Gradually dri,,le in the oli)e oil8 *aste and ad%ust the seasoning8 Clean the mussels !ell and rinse thoroughly8 4eat K(- ; !ater in a large !ide #an until boiling8 Add the mussels1 co)er tightly and shake o)er a high heat for a fe! minutes until they ha)e o#ened8 0emo)e mussels from shell and reser)e8 Carefully thread the mussels onto !ooden ske!ers that ha)e been #resoaked in !ater for @M minutes8Put on about Q mussels #er ske!er and dont #ack too tightly8 Coat each ske!erful first in seasoned flour1 then in beaten egg and finally in flour again8 Make sure that it is coated thoroughly each time8 $ry in hot oil1 turning occasionally !ith tongs1 until golden bro!n8 /rain briefly on kitchen #a#er and ser)e immedietely !ith the sauce8

*urkish K

#icy *urkish 5ggs

er)ings

- onions1finely sliced K yello! #e##er1cored 2 K sliced - red #e##ers1cored 2 sliced - clo)es garlic1cho##ed - chillies1cho##ed K(- t cumin seeds @ * oil L eggs K salt 2 #e##er K greek yoghurt $ry the )egetables and s#ices in oli)e oil until the #e##ers are soft and %uicy8 eason !ith salt8 &ne at a time break the eggs into a saucer and then sli# into the nest of #e##ers8Cook until the !hites of the egg are set8 er)e from the #an !ith a dollo# of yoghurt8

*,at,iki K

auce

er)ings

- cucumbers1#eeled1 seeded1 K grated1and !ell drained K or - clo)es garlic1minced K(- t salt K(- t !hite #e##er K t !hite )inegar K(L c oli)e oil KQ o, #lain yogurt +n medium bo!l of electric mi>er1 mi> all ingredients e>ce#t yogurt8 Add yogurt and beat on medium s#eed until mi>ture has a creamy a##earance8 0efrigerate1 co)ered1 o)ernight to blend the fla)ors8 er)e !ith gyros or other lamb dishes8

Vegetable KM er)ings

ou# (4asa Al-"hadr)

- * oli)e oil - md carrots1#eeled and cho##ed -into s K lg onion1cho##ed - cl garlic1crushed - * fresh ginger1grated - md #otatoes1#eeled1 K(- dice L md tomatoes1cho##ed K c coriander lea)es1finely -cho##ed R c !ater - t salt K t #e##er K t cumin 4eat oil in a sauce#anI then stir-fry carrots1 onions1 garlic1 and ginger o)er medium heat for A minutes8 Add #otatoes1 tomatoes1 and coriander lea)es and stir-fry for another P minutes8 Add remaining ingredients and bring to a boil8 Co)er and simmer o)er medium-lo! heat for K hour or until )egetables are !ell-done8

?emenite Meat Loaf (4alabi "ebab) K er)ings

- K(- lb beef1Ground @ * flour K * oil K t salt K t #e##er K * ,houg9 @ * oil K c finely onions1Cho##ed K c mushrooms1 liced K c #arsley1Cho##ed @ eggs Combine ground beef !ith flour1 K tbs# oil1 salt1 #e##er and ,houg8 $orm the meat mi>ture into a KM-inch loaf8 Make a !ell the entire length of the loaf8 4eat @ tbs# of oil in a skillet8 aute together the onions1 mushrooms and #arsley until the onions are golden8 Place the mi>ture in the !ell of the loaf8 Lightly beat the eggs and #our o)er the )egetables8 Preheat o)en to @PM degrees8 Pat the sides of the loaf together to close u# the !ell1 and !ra# in aluminum foil8 Bake for @M minutes8 *he loaf may be ser)ed either hot or cold8

?emiser K

elatta (Lentil

alad)

er)ings

K K(L c lentils1dried @ * !ine )inegar1red - * oil K t salt K #e##er1black A lg shallot1large - anaheim chiles Peel shallots1 then cut length!ise in half8 eed chiles and cut into K; > K(A; stri#s8 'ash lentils under cold running !ater8 immer them in lightly salted !ater for -P to @M minutes1 or until tender but still some!hat firm8 /rain and rinse under cold !ater to cool them8 /rain again and set aside8 Combine )inegar1 oil1 salt and #e##er in a bo!l1 beating !ith a !hisk8 Add lentils1 shallots and chiles8 tir gently to mi> !ell8 Marinate at room tem#erature for about @M minutes before ser)ing1 stirring #eriodically8

?ogurt K

auce $or

eekh "abobs

er)ings

L c #lain yogurt - lg cucumbers1#eeled1 seeded1 K and thinly1 liced K(@ c fresh mint lea)es K #a#rika K cilantro s#rigs Combine yogurt1 cucumbers and mint8 Garnish !ith #a#rika and cilantro s#rigs8 er)e !ith hikh "abobs or other Lamb dishes8