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    You are in: Home / Cookbooks / ZWT African/Middle East
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    21 recipes in

    ZWT African/Middle East

    Recipes posted for ZWT II
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    Posting this for ZWT 2006, this is a typical South African Curry. For those who dislike Coconut Milk in curries try this one; it is coconut milk free. This is served over rice or with a bread such as Chapatis.

    Recipe #173190

    This is from the Congo Cookbook and states: Berbere is an Ethiopian spice mixture that is the flavoring foundation of Ethiopian cuisine, a basic ingredient in Dabo Kolo, Doro Wat, and many other dishes. A milder berbere can be made by substituting paprika for some or most of the red pepper. Berbere is sometimes made as a dry spice mix, and is sometimes made with oil or water to form a paste. Starting with whole spices, the various nuts and seeds and dried red chile peppers, then pan-roasting, grinding, and mixing them will produce the most authentic berbere. However, perfectly satisfactory results can be obtained using already ground or powdered spices. Red wine seems to be a non-Ethiopian addition, but it works well. Yield and prep time is estimated.

    Recipe #200366

    This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

    Recipe #200475

    Posting this for N.A.M.E. game. Serve this with Grilled Eggplant and Pepper Salad recipe#200475.

    Recipe #200474

    Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.

    Recipe #174910

    Posting this as Chef Zee(thank you Chef Zee) gave it to me for ZWT - Africa, this satisfies the South Africa Challenge. This is Cass Abrahams' recipe- she is a Malay Cookery writer.

    Recipe #174355

    Posting this recipe for ZWT II Africa/Middle East. This is an alcholic beverage.

    Recipe #173864

    Posted for ZWT II Africa/Middle East as taken from upenn.edu website. The recipe for lime syrup is being posted as seperate recipe#173690.

    Recipe #173867

    Posting this for ZWT II Africa/Middle East.

    Recipe #173868

    Posted for ZWT II Africa/Middle East to be used when making Jungle Flame Recipe#173867. As taken from bbc.co.uk web site.

    Recipe #173690

    Posted for ZWT II Africa/Middle East as taken from upenn.edu cookbook This is a non-alcholic beverage that everyone can enjoy.

    Recipe #173688

    Posted for ZWT II - Africa/Middle East, as taken from Epicurean.com. This is such an easy cake that even the kids can make it with some adult supervision.

    Recipe #173349

    Posting this for ZWT II - Africa/Middle East. You really should use papaya for this drink, but mangos will provide a good substitute if papayas are not available.

    Recipe #173555

    Posted for ZWT II Africa/Middle East taken from Epicurean.com

    Recipe #172986

    Posted for ZWT II Africa/Middle East as taken from "Avon's International Cookbook" Figs grow well in Arabia and are a popular dessert, plain or dressed up like this.

    Recipe #173018

    Posted for ZWT II - Africa/Middle East, as taken from "Avon's International Cookbook"

    Recipe #173309

    Posted for ZWT II - Africa/Middle East as taken from "Avons International Cookbook"

    Recipe #173308

    Posting this recipe for ZWT II - Africa/Middle East. Jollof rice originated in French colonial Africa. The subtle combination of flavors compares to the chicken jambalaya served in New Orleans homes. This recipe taken from "Avons International Cookbook"

    Recipe #173305

    Posted for ZWT II - Africa/Middle East as taken from Bon Appetit's "Tastes of the World" Orange blossom water provides the "perfume" in this simple dessert. Sometimes called orange flower water, this extract is available at most liquor stores and in the liquor section of some supermarkets.

    Recipe #172974

    Posted for ZWT II - Africa/Middle East, from Bon Appetit's "Tastes of the World". Because of the crecent shape, these tender, filled pastries are called "gazelle horns" in Morocco. They have an almond paste center and are lightly scented with orange blossom water, an ingredient often used in Middle Eastern Cooking. Orange Blossom Water can be purchased at most liquor Stores or in the liquor department at most supermarkets. These can be made 1 day ahead.

    Recipe #172970

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