Found on Queen of Sheba, Yemeni recipes. I made this dish and found it delicious. Probably not the most beautiful dish I have ever seen but the nut and fruit topping helps in that respect as well as adding some crunch and mild sweetness as well.
Honeycomb bread (khaliat al nahl) is a popular Arabic bread usually filled with cheese and covered with a sugar syrup. It can also be filled with savory fillings and no sugar syrup if you choose. The bread looks really nice when finished and it is easier than it looks to prepare. It is important to let the dough rise enough on the final rise so that the bread is very soft. Found on Queen of Sheba. Prep and bake times includes rise times. Personally, I'd use more cheese I think. 8 oz's cut into 48 pieces isn't going to be very much.
Harissa, a spicy North African red chile paste (you can find recipes here on Food) is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Harissa, is available at Middle Eastern markets, some specialty foods stores, and online if you choose not to make your own.
Found on Emiratican Kitchen . The intro says: This is an unusually delicious salty and sweet breakfast dish that is enjoyed on a regular basis. This is also traditionally served on the Eid holidays along with boiled garbanzo beans and boiled black-eye peas. Along with the salty-sweet taste your taste buds will be tickled with the cardamom spice. It is very interesting to eat this for the first time because you think it will not be delicious but it will soon become a favorite of yours too. Posted exactly as written.
This morning, for some reason I was daydreaming of the colors, scents and appeal of the Medina souks that I would love to visit in Morocco. As I was starting my morning coffee I reached for the Ras El Hanout on impulse and put about a 1/2 tsp into my personal one cup maker along with the coffee. The result is a real delight. UPDATE (1/20/14) I just made this again and it occurred to me that Ras el Hanout mix can be made in almost infinite variety thus effecting the flavor of the coffee. This is the one that I use: Recipe #262189
This is my current favorite coffee. I created it for my taste inspired by the amazing spices and flavors of North Africa and the Middle East. It's a bit indulgent and something that you can very easily adjust the ingredient amounts of to match your own taste. Time given may be slightly longer if using an Ibrik.
Found on Kuk's Kitchen blog. The poster is unnamed but the intro reads thus: "Chicken stew and appam was a staple at my home when guests came. But the stew I remember the most was one that my mum made on my cousin S's wedding day breakfast. Not sure if that special taste was due to the prior shallow frying of chicken pieces by my aunt E, my mum's special loving touch or the fact that it was such an enjoyable day with all of us cousins sitting around the breakfast table before our dear S chettan got married". Times shown are my guess only.
With Morocco's heat ice cream is much enjoyed these days. I think that you might well enjoy this too. Cinnamon is native to Morocco and coffee is considered indispensable. Cinnamon has been known there from remote antiquity, and it was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and other great potentates.The optional figs pair amazingly with the ice cream.
This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.
You know how it is. Your away from home in a land very different from where you grew up. What is it that you miss the most and long for way down deep? For one such British expat it was simply mom's homemade meatloaf. Type of meat wasn't stated, just "whatever ground meat you can find".