This is a recipe from the Sultan's Tent restarurant in Calgary, Canada. This spicy soup is a Moroccan favorite, eaten every day during Ramadan to break the daytime fast. UPDATE:
I have made this, and adjusted the flour amounts. It's really good!
This recipe is from a lady named Dana Kayal. She was in Calgary, Canada and dined in a fabulous restaurant called the Sultan's Tent. They serve authentic Morrocan food and this is one of the wonderful recipes she ate. When she told them how good it was and she wanted the recipe, they gave it to her!
An easy and delicious snack or dessert, great put on cookie trays! Serving dates stuffed with nuts and bowls of warm milk to visitors is a symbol of hospitality in North African homes.
African, and posted for the ZWT.
Smoking tomatoes gives thema rich quality that makes both sauces and soups taste terrific! It is an easy process that can be done up to 5 days ahead of when you want to use the tomatoes-store in a covered plastic container in the refrigerator. Use large, vine ripened tomatoes for best results. This is from Cooking with Caprial cookbook.
This is a versatile recipe. You may change the vegetables to your liking. You may use as many vegetables as you like, just use equal amounts, and more seasoning, as needed.Succotash came from the Algonquin Indians and was first noted in a New England diary in 1751. New England, Native American
What a different and delicious dish! This may be assembled a day ahead and refrigerated separately. About 30 minutes before dinner, preheat oven to 350*, remove both from fridge. Bake the chiles, and serve warm with sauce. Adapted from Vegetarian Times. This recipe has it's roots in Africa, Mexico and Spain!
Pemmican was originally prepared by the North American Indians using dried, ground meat mixed with fat and dried fruits. This is a vegetarian version full of fruits, nuts, and fiber for a high energy snack!