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    You are in: Home / Cookbooks / N*A*M*E ~ Tag Recipes
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    62 recipes in

    N*A*M*E ~ Tag Recipes

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    From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.

    Recipe #379158

    From: "Classic Vegetarian Cooking from the Middle East & North Africa"- Morroco. This is a great refreshing drink. The cinnamon doesn't incorporate well but it's still good.

    Recipe #379157

    From: “Flavors of Africa Cookbook”

    Recipe #310244

    From: “The Essential African Cookbook” by Rosamund Grant.

    Recipe #310163

    From: “The Essential African Cookbook” by Rosamund Grant.

    Recipe #310168

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”. This recipe produces a strong concentrate that can be diluted with equal parts water or sparkling water for drinking, but many people like it just as it is, over ice.

    Recipe #309635

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309591

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #309586

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. I LOVE ginger beer and am on a quest for the perfect one!

    Recipe #307313

    From “North African Cooking” by Hilaire Walden. See my Recipe#206852

    Recipe #307353

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin. This is a spicy cheese puree that can be served as a dip or a spread. Great with crudités.

    Recipe #306814

    From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I think any berry fruit tea should work for the forest fruit tea. Will keep for several days in the refrigerator. *Editing after Mikekey's review...I'm not sure if this is supposed to be a weak tea or not but I'm sure it's easily adjusted to taste. (Lesser amounts of tea are original.)

    Recipe #306818

    From: “The Africa Kitchen" by Josie Stow and Jan Baldwin.

    Recipe #306822

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin. These spicy cheese crackers are from North Africa and can be eaten on their own or served with a dip such as Masi Mara.

    Recipe #306824

    From: “The Africa Kitchen” by Josie Stow and Jan Baldwin.

    Recipe #306830

    From “North African Cooking” by Hilaire Walden. “It is generally recommended that the lamb used for Keftas should contain about ten percent fat, to bind the ingredients together and keep them moist during cooking. Leaner meat can be used, however, if you do not mind crumblier, slightly drier Keftas.”

    Recipe #305983

    From “North African Cooking” by Hilaire Walden. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food. See my Recipe#206852

    Recipe #305984

    From “North African Cooking” by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either.

    Recipe #305985

    From “North African Cooking” by Hilaire Walden. *If using semolina you will need more liquid.

    Recipe #305986

    From: “The Africa Kitchen by Josie Stow and Jan Baldwin”. I changed this to use vanilla extract because otherwise you would have to make your own vanilla brown sugar. This also says in Africa they top the oatmeal with Amarula fruit cream liqueur instead of the whisky and vanilla brown sugar.

    Recipe #306033

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