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    You are in: Home / Cookbooks / GG Rnd 3 North Africa - 2nd Subm
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    15 recipes in

    GG Rnd 3 North Africa - 2nd Subm


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    I love that this recipe is different (and hopefully more authentic) than the others posted here - as it uses ras el hanout as the spice. The freshness of this would be great with anything spicy. PREP TIME DOESN'T INCLUDE REFRIGERATION TIME.

    Recipe #505750

    This is a beautiful and unusual dish from Tunisia. In Tunisia, almost anything can go inside a brik. Tuna and anchovies are the most popular, though. This particular recipe doesn't incorporate the usual potato mixture. Instead of filo pastry, you can also use large spring roll wrappers, then deep fry the finished briks in hot oil.

    Recipe #505749

    I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.

    Recipe #505745

    A spicy and flavorful fish soup with a lovely presentation!

    Recipe #505752

    1 Reviews |  By Ck2plz

    This recipe is out of the Moroccan Modern Cookbook.

    Recipe #505632

    This is from Cooking Light, January 2004. They suggest it as a vegetarian main dish, or you can add meat/seafood to your taste. Posting for safekeeping. I will likely make this with whole wheat couscous or even quinoa.

    Recipe #460347

    From Cooking Light--this was just too interesting for me to pass up! Posted for safekeeping. I will likely reduce the oil a bit...

    Recipe #414212

    I came up with this tonight while simultaneously craving pearl couscous, tabbouleh, and salmon. The end result was pretty yummy, so I'm documenting it here for safekeeping! We enjoyed it at room temp, but I imagine it would be good after a day in the fridge as well. Served with a nice green salad and extra feta on top this was a lovely summer meal. Cooking time does not include time to make couscous. I used 5-minute whole wheat Israeli couscous, which worked out great for a quick, easy recipe.

    Recipe #437512

    This is from a veg cookbook purchased on the checkout lane at the grocery store but I'm not sure which. It is a lovely soup, and it gets better over a day or so. The ingredient list appears lengthy, but it is largely due to the yummy combination of spices. The original recipe calls for a combination of any veggies as long as you reach 4 cups (or a 16 oz bag of frozen veggies). I list specific veggies here as they are the ones recommended in the recipe.

    Recipe #437077

    A sweet Moroccan treat from Betty Crocker's New International Cookbook. Posted for ZWT 6.

    Recipe #427321

    From Good Housekeeping's _Simple Vegan_. There are other chickpea/sweet potato stews posted here, but I am adding this one because it does not include dried fruit but instead focuses on savory flavors.

    Recipe #505598

    From a DIY site called Amanda and Merrill. Unhulled sesame seeds produce a more flavorful, but coarser texture. If you want a smoother texture, use hulled.

    Recipe #487060

    I love Garbanzo beans, and this dish showcases them perfectly!

    Recipe #483826

    Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

    Recipe #503538

    This couscous recipe is a poor man’s risotto that focuses on the cozy side of green, spring flavor. Israeli (or “pearl”) couscous is a lentil-sized pasta with an equally diminutive cooking time, so it cooks quickly in the reducing stock. Finished with salty cheese and the delicate licorice-flavored chervil, this recipe brings a bowl of yielding, soft flavors and textures of spring. From the Amanda and Merrill website

    Recipe #499684


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