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    You are in: Home / Cookbooks / Zaar-Tastes from Africa!
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    204 recipes in

    Zaar-Tastes from Africa!

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    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!

    Recipe #179366

    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!

    Recipe #178881

    A good brunch, lunch, or supper! Adapted from Moosewood Restaurant New Classic cookbook. New England, Australian, Mid West, West

    Recipe #148478

    A perfect ending for a Caribbean or West African meal or for a New England harvest supper!

    Recipe #43351

    This salad holds together well, so is great for cookouts picnics, etc. Adapted from Cooking Light magazine.

    Recipe #174799

    You can make this at home, it's easy and heart healthy! It makes a geat base for smoothies and sauces. Nuts are used prolifically in Africa and Asia.

    Recipe #174601

    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.

    Recipe #174555

    A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

    Recipe #174553

    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.

    Recipe #117225

    From Allrecipes.com, this is great to take camping! Use in soups, add to vegetables and meats, good in omelets,etc.

    Recipe #121820

    Not wanting to waste anything, this calls for the white part only of the rind. From Home Cooking.

    Recipe #131940

    An old fashioned recipe. The corn cobs give this syrup its distinctive flavor!

    Recipe #132679

    Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.

    Recipe #137949

    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

    Recipe #138493

    It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian

    Recipe #144524

    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!

    Recipe #145679

    From the cookbook Cook Now Serve Later by Reader's Digest, this is yummy and looks good too!

    Recipe #146488

    This wonderful recipe was adapted from Sylvia, the CDKitchen Recipe Editor. She knows how to pick them! New England, Canada, French, Mid Atlantic, Mid West, West

    Recipe #147348

    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!

    Recipe #158852

    An easier version of mango fool! This is called African but also made in the Caribbean and the South!

    Recipe #174323

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