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    You are in: Home / Cookbooks / African & Middle Eastern,
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    62 recipes in

    African & Middle Eastern,

    Ethiopian cooking includes a wide variety of stews made from meat, vegetables or fish. A spicy stew, called a wat, includes berbere, which is a fiery mixture of 10-20 different spices, and nitir kebbeh, or ghee which has been cooked with onion, garlic, ginger and spices, and then strained. Alecha is a milder stew, often a vegetable mixture. Meat is forbidden during the 200 or so fasting days of the Ethiopian Orthodox church, and resulting in many delicious vegetarian combinations in this cuisine. All of these stews are usually eaten with injera, a spongy, very large, round, flat bread which stands in for silverware much as chapatis would do for an Indian meal
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    3 Reviews |  By Rita~

    This thick, hearty soup is started with the trilogy of onions, celery, and carrots are sautéed before adding the liquid as to bring out there sweetness. Made with a nice meaty ham bone for lots of flavor. A chipotle pepper in adobo sauce for a nice spiciness.

    Recipe #118957

    3 Reviews |  By Rita~

    Ghee is a healthy alternative to butter and oils. Ghee is an ingredient in many Middle Eastern dishes. It is also called clarified butter. It is available at natural foods and Indian product stores or you can prepare the ghee yourself. Is an unsalted butter that has been cooked to remove not only its butter fat solids, as in drawn butter, but also all water -- so as to produce a food that contains no molecular oxygen, and is thus extremely storable and not subject to rancidity as in normal cooking oils. The health advantages accrue from the fact that ghee contains no oxidized cholesterol, the kind which leads to free radical damage in the cells of the body.

    Recipe #55434

    8 Reviews |  By Rita~

    This cocktail is creamy and rich. A powerful dessert drink straight up or calm the drink slightly with the addition of ice cubes. Baileys cream can be used in place of the Amarula Cream with little change in taste.

    Recipe #186212

    2 Reviews |  By Rita~

    Colorful Traditional West African Dish eaten with your fingers!

    Recipe #173211

    2 Reviews |  By Rita~

    African Spice mix

    Recipe #140767

    11 Reviews |  By Rita~

    This is a rich creamy drink made of vodka, buttershot and Amarula which is from the marula fruit. Using caramel and chocolate syrup to enhance it's flavor.

    Recipe #185025

    4 Reviews |  By Rita~

    This is a wonderful appetizer of Sweet juicy figs stuffed with a mixture of cream cheese, pine nuts, honey and the magic ingredient Amarula Cream Liqueur (Bailey 's can be used in it's place. Then lovingly wrapped in Proscuitto!

    Recipe #186844

    1 Reviews |  By Rita~

    Amarula liqueur is creamy has flavors of caramel which is why I used caramel to drizzle the glass, adding Grand Marnier and Frangelico for the fruit and nut of the drink!

    Recipe #185655

    11 Reviews |  By Rita~

    This is a spin off of my Recipe #184346 using Amarula cream liqueur from South Africa. Very tasty and strong coffee.

    Recipe #186129

    1 Reviews |  By Rita~

    A sweet egg pudding using mashed potatoes. Given to the bride.

    Recipe #174129

    6 Reviews |  By Rita~

    Coffee sweetened with buttershot and caramel.

    Recipe #184348

    7 Reviews |  By Rita~

    Ahhh Coffee with Bailey's, Frangelico and Kaluha. The first place I enjoyed this was at Bennigan's when they first opened in our area which I think was about 29 years ago. Oh MY! I didn't think I was ............

    Recipe #184346

    4 Reviews |  By Rita~

    (Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

    Recipe #83156

    19 Reviews |  By Rita~

    This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.

    Recipe #140763

    6 Reviews |  By Rita~

    For those Moroccan dishes. Optional Safi Mixture: 1 cinnamon stick 3 cloves 5 to 6 coriander seeds 3 to 4 black peppercorns 1 bay leaf can be added in between layers of lemons.The addition of olive oil to act as a sealant on top of the lemons but is not necessary.

    Recipe #77521

    2 Reviews |  By Rita~

    Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!

    Recipe #174130

    1 Reviews |  By Rita~

    Added to my recipe for the African tour 2005.

    Recipe #140758

    1 Reviews |  By Rita~

    This is posted for a tag player Jude looking for something to do with bananas and nuts.

    Recipe #101436

    4 Reviews |  By Rita~

    A South African Tart. For a richer vanilla flavor, add a split vanilla bean, with the seeds, to the milk along with the cinnamon stick, and omit the vanilla extract.

    Recipe #174131

    2 Reviews |  By Rita~

    Posted for the African part of the tour 2005. check out niter kebbeh, Recipe #140755 and berbere, Recipe #140767

    Recipe #140765

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