Flat breads, such as lavash or pita bread, are traditionally used to eat this highly spiced Moroccan stew. Ras el hanout is a complex Moroccan spice blend that often can have up to fifty ingredients. It is available at Middle-Eastern markets or online. Trader Joe's has reasonably priced saffron.
This is unusual and delicious. Made it for a special Moroccan Dinner for my gourmet group. The colors, the textures and the spices in the dressing make this a unique side dish. I served it with lamb tagine and couscous.
My husband is celebrating his first Thanksgiving since being diagnosed Celiac, so I am going back to recipes that need no alteration to be gluten-free. This is delicious, although very rich due to the nut crust.
This is the most basic thing I make for my family. It vanishes immediately. Sauteeing the chicken and vegetables first is an extra step, but the resulting difference in flavor is exceptional. Just for variety, add a can of diced tomatoes, or some frozen peas. Or substitute rice for the noodles. However you do it, this is yum.
The technique and batter are adaptable to any fruit you may like to use. Peaches and raspberries, berries of any kind, apples -- you name it and this cobbler makes it wonderful. I received it third hand from someone who said it appeared in Southern Living at some point.
Portuguese sweet bread was a traditional treat in my mother-in-law’s family for generations. Nowadays, you find it in ordinary grocery stores, but not yummy as this version. Thickly sliced, toasted, then spread with real butter is a little bit of heaven. Mace, which is the outer covering of a nutmeg, is the ingredient that gives it a distinctive taste. It is also the dominant spice in old-fashioned plain doughnuts.
I have an oval cookie cutter that gets four pieces out of a slice of bread. Otherwise, you can cut the de-crusted bread in quarters.
This is the best way I know to make costly shellfish go a long way. One pound of scallops makes 144 pieces! The filling can be made ahead, the bread cut and toasted. Then just assemble and broil before serving.
My friend Maryann introduced me to this and I find even people who don’t ordinarily like mushrooms chow down on this addictive concoction. I buy pita bread at a Mid-Eastern bakery, all toasted, dirt cheap. You can make your own by splitting pita into 2 rounds, brushing on oil, and baking til golden.