By Mary Winget, Habib Chalbi
Introduces the cooking and nutrition behavior of North Africa and gives short details at the geography, background, vacations, and fairs of the realm.
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Additional info for Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks)
Dried, pitted dates 12 oz. dried apricots 8 oz. blanched almonds 1 bottle orange flower or rose water 3¥ oz. ground almonds 2 oz. slivered almonds 2 oz. pistachio nuts ø c. chopped walnuts 1 box couscous olive oil 3 large onions 2 cucumbers 2 tomatoes 1 apple 3 medium eggplants 2 packages or bunches fresh mint Couscous Fruit and nut drops Dairy/Egg/Meat 3 lb. boned leg of lamb Mint tea Miscellaneous salt pepper cinnamon allspice sugar powdered sugar ground cardamom loose green tea or mint tea sesame seeds 29 Appetizers Mezze are a way of life in North Africa.
2 large onions, coarsely chopped 2 tsp. cinnamon 1 tsp. allspice salt and pepper to taste 3 medium eggplants, peeled and cubed 2 tbsp. salt 12 oz. dried dates 4 oz. dried apricots 8 oz. blanched almonds 2 tbsp. sesame seeds 3. Add onions and meat and cook until browned evenly, about 15 to 20 minutes. 4. Add cinnamon, allspice, salt, and pepper. 5. Cover with water and bring to a boil. Reduce heat to simmer. Cover and cook for 1 hour. 6. On paper towels, sprinkle eggplant cubes with 2 tbsp. salt to drain juices.
Falafel: 3. Let mixture stand for 15 minutes to absorb water. 1 10-oz. pkg. falafel mix 4. Form mixture into 1-inch balls. 1ø c. water 5. Heat olive oil over medium-high heat in a large pan. æ c. olive oil 6. ** 7. Remove balls with a slotted spoon and drain on paper towels. *Tahini can be purchased in many grocery stores. **To avoid frying and reduce fat, the falafel can be baked on a baking sheet for 8 to 10 minutes in a 350°F oven. This method does alter the flavor and texture, however. 8. Serve falafel with pita bread, lettuce, tomatoes, and cucumbers topped with tahini sauce.