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By Sharon123 on September 6, 2013
"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"
Prep Time: 5 mins
Total Time: 5 mins
By Ck2plz on August 28, 2013
By Sharon123 on August 27, 2013
"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..."
Prep Time: 15 mins
Total Time: 15 mins
By **Jubes** on August 26, 2013
By JackieOhNo! on August 24, 2013
"In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former..."
Prep Time: 1 hrs 15 mins
Total Time: 1 hrs 15 mins
By Sharon123 on August 24, 2013
By Dreamer in Ontario on August 24, 2013