Search

"Adopted! I was born and raised in a small village where most of the residesnt depended on their farm animals for their livelyhood. Our meat was mainly pork and chicken with an occasional pound of hamburger boutht at the butcher shop. Young calves were seldom eaten. The were shipped to market for cash. In those days, a young calf would bring about $75..."

Ingredients: curry powder, fresh gingerroot...

"This comes from one of my Food and Wine cookbooks. Use whatever kind of sausages you like: hot, mild or a combination. They say to serve this with an Australian Shiraz. I’m posting it for ZWT3. Now I just have to go look up where Tunisia is! LOL. (It is in North Africa between Algeria and Libya)"

Ingredients: ground cumin, couscous...

"Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of "beans and rice" thing."

Ingredients: ground cumin, extra virgin olive oil...

"Good source recipe for calcium. This recipe can be serviced with potatoes or rice."

Ingredients: cornstarch, dried basil...

"This Libyan dish has been posted in response to a Round the World game. Looks tasty and a candidate for the crockpot as well. This could readily be made vegetarian by substituting dried bean curd or tempeh for the meat."

Ingredients: cilantro, fresh spinach...

"A vegetarian pilaff made with bulgar wheat - or if you prefer rice - which makes a great accompaniment for kebabs or any BBQd or grilled meat or fish. This recipe is one I found on an International Masters '1001 recipes for pan or wok' recipe card, and have posted for the 2005 Zaar World Tour."

Ingredients: coriander, bulgur wheat, cumin...

"A marak is a vegetable version of a tagine. Adapt this recipe to whatever root vegetables you prefer."

Ingredients: dried cherries, sugar pumpkin...

"This recipe originated in North Africa near Tripoli and not far from the Gulf of Sidra which is the Almond-growing area of Africa. From African Cookery by Annette Merson. Posted for ZWT6."

Ingredients: frozen peas, salt...

"Delicious!"

Ingredients: cinnamon, dried apricots...

"I don't know if this is Libyan or Tunisian, but its a delicious North African way of cooking fish. This is also great cold. I used to cook this a lot on Sundays and bring the leftovers to work on Monday. People's mouths would water when I heated it up in the microwave."

Ingredients: cumin, fish fillets...

"This is an adaptation of a dish my husband cooks from Libya.
As with all my recipes.... adapt it to your own tastes... add a little of this or leave out a little of that.... use a little more of this or a little less of that until you find how you like it.
If you like HOT stuff I bet this would be good with some peppers but I wouldn't..."

Ingredients: garlic, lamb, olive oil...

"In Morocco, a tagine is a stew cooked in an earthenware dish. In Tunisia, a tagine is an egg dish similar to a frittata, and baked in a round dish. Use cayenne pepper judiciously!"

Ingredients: eggs, extra virgin olive oil...