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ZWT#9 North Africa(focusing on Tunisia and Morroco)


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This chicken stew has an exotic, complex flavor. Serve this sweet and spicy dish over couscous or rice, or with toasted whole wheat pita bread, to soak up all the juices!

Recipe #49815

These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.

Recipe #411500

Posted for the Zaar World Tour-Africa! Tabil is said to have been brought to Tunisia in 1492. Tabil(pronounced table) means seasoning in Tunisian. In Africa, tabil is pounded in a mortar and then dried in the sun and is often used in cooking beef or veal.

Recipe #171621

Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

Recipe #191057

Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.

Recipe #502991

This vibrant spice blend makes an excellent addition to lamb burgers, rice, vegetarian dishes, or roasted chicken. Store in an airtight container in a cool, dark, dry place. From epicurious.com

Recipe #503236

Sweet crunchy corn gets a little kick with this zesty corn topper.

Recipe #503299

Did you know sky watchers have observed meteor showers every August 11th, since A.D. 830? It is thought to originate in the constellation Perseus. Its peak arrives punctually every year so many consider this "The Night of the Shooting Stars". A wonderful night to have a star-gazing party! Here is a super salad to start it off! Adapted from Great Good Food by Julee Rosso.

Recipe #372563

This is a complex and exotic butter and goes great with sweet potatoes, or stirred into a soup(chickpea is good)! Adapted from Vegetarian Cooking for Everyone cookbook by Deborah Madison.

Recipe #426805

The North African flavorings will make this pilaf the star of a meal.

Recipe #136997

Use a firm white fish such as halibut, bass, or mahimahi in this delicious Moroccan classic. Adapted from Cooking Light magazine. Great served with Basmati rice. The fish needs to marinate 30 minutes.

Recipe #168361

Adapted from Healthy Women's magazine, this dish has plenty of flavor!

Recipe #158351

Preserved lemons, sold loose in the souks, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetable tagines, recipes for chicken with lemons and olives , and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice, despite what some food writers have said. In Morocco they are made with a mixture of fragrant-skinned doqq and tart boussera lemons, but I have had excellent luck with American lemons from Florida and California. Moroccan Jews have a slightly different procedure for pickling, which involves the use of olive oil, but this recipe, which includes optional herbs (in the manner of Safi), will produce a true Moroccan preserved-lemon taste. The important thing in preserving lemons is to be certain they are completely covered with salted lemon juice. With my recipe you can use the lemon juice over and over again. (As a matter of fact, I keep a jar of used pickling juice in the kitchen, and when I make Bloody Marys or salad dressings and have half a lemon left over, I toss it into the jar and let it marinate with the rest.) Use wooden utensils to remove the lemons as needed. Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste. Cook with both pulps and rinds, if desired. The recipe and introductory text below are excerpted from Paula Wolfert's book Couscous and Other Good Food From Morocco.

Recipe #502986

Lablabi is a popular breakfast stew made with chickpeas, broth, tomatoes, and various toppings such as capers, cumin, harissa, coddled eggs. Lablabi is a favorite winter morning breakfast for stevedores in Tunis. Throughout the city it is a morning offering in the small hole-in-the-wall cook shops. The actual soup is very simple and it’s depth of flavor derives from the garnishes you decide to use. As a tourist you will come home wanting lablabi in the morning; that’s how seductive it is. From Clifford A. Wright.

Recipe #503268

From vegetarian recipe site. Harissa is a Tunisian hot chili sauce whose main ingredients are piri piri (type of chili pepper), serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. It is also used for lablabi, a chickpea soup usually eaten for breakfast.

Recipe #503269


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