IT training recipes from around the world vol2

VOLUME 2


TABLE OF CONTENTS FOR AFRICAN RECIPES
Accra Banana Peanut Cake (Ghana)
African Almond Chicken (Libya) - Annette Merson
African Banana Peanut Cake
African Vegetarian Stew
Akara
Algerian Cooked Carrot Salad - Kitchen Safari
Apricot-Fig Blatjang
Atlantic Salmon On Lentils W/ Moroccan Flavors
Baked Plantain On The Shell
Bamia (Meatball And Okra Saute In Tomato Sauce)
Batata Bel Lamoun (Golden Potato Soup)
Beef Brochettes
Beef Stew (Gambia)
Beet Appetizer Salad
Berbere 2
Bissara (Fava Soup)
Blanquette De Veau(Blanquette Of Veal) Tunis
Bourek (Beef-Stuffed Pastry Rolls)
Braised Duck With Orange-And-Lime Sauce - Timelife
Brochette Of Chicken
Carrot, Orange & Radish Salad
Casbah Moroccan Restaurant's Lamb & Okra Tagine
Chakchouka De Matin (Breakfast Sauce)
Chapatis
Charouf Bil Pisselli O Chedra (Lamb With Kishke And Peas)
Chicken Baked With Orange-Spiced Harissa Sauc
Chicken Breasts Moroccan-Style

Chicken Simmered In Smen
Chicken Stew (Doro Wat) (Ethiopia)
Chicken Tagine
Chicken With Olives And Lemon Tajine
Chicken With Pickled Lemons & Olives
Chicken-Tunisian Style Barbara Wasser's Kosher Kitchen
Choroko Sauce
Cooked Tomato & Green Pepper Salad
Couscous
Creme Caramela (Sudanese Caramel Custard)
Dessert Couscous
Diced Lemon, Onion & Parlsey Salad
Diced Pepper, Tomato & Onion Salad
Djaj Mqalli--Chicken With Lemons And Olives
Eggplant Salad La Tamu


Egusi Soup
Egyptian Chocolate Cake
Egyptian Haroset
Egyptian Kebabs
Egyptian Lentils
Egyptian Peeled Wheat Berry Chicken And Chick-Pea Soup
Egyptian Pickled Turnips
El Ham Lahlou (Sweet Lamb For Ramadhan)
Fassoulia Beda (White Bean Stew)
Fava Bean Salad
Fish In Moroccan Charmoula Sauce
Fish Pyramid With Green Sauce - Bea Sandler
Fool Achdar (Fava Beans)

Fresh Fish Pepper Soup
Fried Plantains
Fruit Compote With Lichee Nuts (Salady Voankazo) (Madagascar
Fufu
Ful Nabed (Egyptian Bean And Vegetable Soup)
Gemfish In Chermoula Marinade
Greens With Coconut Milk
Grilled Moroccan Lamb Sausage (Merguez)
Grilled Moroccan Spices
Hamam Mahshi (Braised Pigeons & Fireek)
Harira
Harissa Hot Chili Paste(Tunisia)
Hkatenkwan (Groundnut Stew) (Ghana)
Jollof Rice
Kitoza
Koshary (Lentils And Rice)
Kouclas Bi Ruz Moroccan Rice Dumpling
Koushari (Lentils, Macaroni And Rice In Oil)
Kusherie (Egyptian Rice And Lentils)
Lahlib Bi-Looz (Moroccan Almond Shake)
Lamb And Pear Tagine
Lamb And Sausage Couscous
Lamb Patties Moroccan Style With Harissa Sauce
Lamb With Artichokes And Preserved Lemons
Lasopy - Bea Sandler
Lentil Tagine
Lg. Moroccan Anise Bread *
Loubia Bil Luz
M'chaqub (Stuffed Matzoh)
M'loukhia (Green Soup)

M'raad (Eggplant Salad)


Mahchi (Stuffing Zucchini)
Marrakesh "Pizza" (Khboz Bishemar)
Maschi (Stuffed Tomato With Chopped Beef) - Bea Sandler
Masfouf De Tunis (Tunisian Sweet Snack)
Mayeena (Matzoh And Potato Bake)
Meat Curry
Meat On A Stick
Mediterranean Chicken Tagine
Melokhia (Egyptian Herb Soup)
Merguez Sausage
Meshoui
Mezgaldi Of Onions
Milookhiyya (Egyptian Green Herb Soup) - Arielle'srecipearch
Monrovian Coconut Pie (Liberia)
Morocan Date Cake
Moroccan Almond Rolls
Moroccan Anise Bread
Moroccan Beef Kefta On Skewers With Chopped Vegetable Sal
Moroccan Beef Stew
Moroccan Bread
Moroccan Brisket With Olives
Moroccan Charosets
Moroccan Chick Pea Soup
Moroccan Chicken
Moroccan Chicken Casserole
Moroccan Chicken Stew
Moroccan Chicken With Couscous

Moroccan Chicken With Olives
Moroccan Chicken With Preserved Lemons
Moroccan Cholent Dafina - Moroccan Sabbath Stew
Moroccan Couscous
Moroccan Cucumber Salad
Moroccan Date Cake
Moroccan Eggplant Salad
Moroccan Fish
Moroccan Five-Grain Pilaf
Moroccan Fruit Dessert
Moroccan Garbanzo Beans With Raisins
Moroccan Haroseth
Moroccan Harost Balls With Dates, Raisins And Nuts
Moroccan Lamb Sausage
Moroccan Lamb With Couscous
Moroccan Lemon Chicken
Moroccan Lemon-Scented Kebobs


Moroccan Meat Stew
Moroccan Olives (A Sauce For Anything - Like Chicken)
Moroccan Preserved Lemon Quarters
Moroccan Qudban
Moroccan Rub
Moroccan Spice-Rubbed Leg Of Lamb
Moroccan Spiced Olives
Moroccan Stew With Couscous
Moroccan Style Quinoa
Moroccan Sweet Potato Pudding Topped With Meringue
Moroccan Tomato And Pepper Salad

Moroccan Vegetable Soup
Moroccan Vegetable Stew With Couscous
Moroccan-Jewish Fish Filets With Red Peppers
Moroccan-Style Salmon With Couscous
Morrocan Pastilla
Morroccan Spiced Olives
Mullah Bamyah (Okra / Ladies Fingers) - Www.Sudan.Net
M’chicha (Spinach And Groundnuts) - Bea Sandler
Nigerian Jollof Rice
Nkrakra (Beef And Vegetable Soup) (Ghana)
Orange, Lettuce, And Walnut Salad (Shlada Bel
Pastilla (Moroccan Chicken Stew)
Pea Beans Nairobi Style (M'baazi) (Kenya)
Peanut Ice Cream (Senegal)
Peanut Sauce
Peasant Pancakes - Bea Sandler
Pickled African Peaches
Pickled Lemons
Pineapple Buganda
Poulet Aux Dattes/ Chicken With Dates
Pounded Green Pepper Appetizers
Preserved Lemons
Puree Of Fava Beans
Ranonapango - Bea Sandler
Ras El Hanout (Moroccan)
Rice Pancakes
Rich Fruit Cake - Van Wyck & Barton
Roast Leg Of Lamb With Moroccan Spices
Roasted Moroccan Spiced Chicken
Sabanekh (Spinach) - Samia Abdennour

Sabanikhiyat (Turnovers, With Spinach Filling) - Samia Abden
Sakay - Bea Sandler
Salade Egyptienne (Popular Egyptian Salad)


Salady Voankazo - Bea Sandler
Salatet Sabanekh (Spinach Salad) - Samia Abdennour
Salatet Zabady Bil Ajur (Cucumber/Yoghurt Salad) - Www.Sudan
Samusas
Sauce Portugaise (Portugese Sauce)
Seitan W/ Prunes & Almonds (Lahm Lhalou)
Shakshuka
Shata (Hot Spice Accompaniment) - Bea Sandler
Shorba (Puree Of Lamb Khartoum) - Bea Sandler
Shorbet Ads (Lentil Soup) - Www.Sudan.Net
Shrimp Curry (East Africa)
Shurit Ads (Lentil Soup With Garlic And Cumin) - Arielle'sre
Skewered Kefta
Sliced Tomato & Onion Salad
Soup Of Chick Peas
Soupe De Pesach (Passover Soup)
South African Curried Beef Gratin - Evelyn Rose
South African Hot Chocolate Sauce - Lavanda
Spiced Rice
Spicy And Hot Tunisian Lamb Sausage
Spicy Cooked Carrot Salad From Morroco
Spinach And Groundnut Stew - Harva Hachten
Spinach Salad With Moroccan Lemon
Spinach Stew
Sweet Balls

Tagarines (Noodle Pancake)
Tagen Hamam Bil Freek (Casserole Of Pigeon With Hulled Grain
Tagine Of Chick Peas With Aromatics
Tagine Of Chicken With Prunes And Almonds
Tagine Of Okra & Tomatoes
Tagine Of Swis Chard
Tamayya (Green Hamburgers) - Www.Sudan,Net
Taqliya (Egypt) - Samia Abdennour
Three Onion Saute
Tomato & Green Pepper Salad, Fez Style
Tomato & Pepper Relish With Moroccan Lemons
Tomato And Pepper Relish With Moroccan Lemons
Tomato Beef And Okra (Egypt)
Tunisian Chicken
Tunisian Chickpea Soup
Tunisian Five-Spice Powder
Vary Amin Anana - Bea Sandler
Vegetable Casserole
Vegetable Stew (Vegetable Alecha) (Ethiopia)


Vermicelli And Raisins
White Beans In Swiss Chard Sauce (Tabikha B'salk)
Winter Fruit Couscous
Yam Fufu (Ghana)
Yekik Alich'a (Ethiopia)
Yemarina Yewotet Dabo (Ethopain Honey Yeast Bread)
Yemiser Selatta (Lentil Salad)
Zimbabwe Greens
Zucchini Salad

TABLE OF CONTENTS FOR AUSTRALIAN RECIPES
Abon
Aussie Meat Pie Filling
Aussie Shrimp On The Barbie With Orange Ginger
Australian Chocolate Crackles
Baked Stuffed Mullet
Blender Lemon Drink
Brawn
Champagne Melon Cooler
Chile 'n' Cheese Breakfast Casserole - Sl 3/88
Chive-Mustard Potato Salad With Sausage Skewers
Cream - Australian
Dill Pickled Okra
Dopiaza (Meat And Onion Curry)
Kangaroo Tail Soup
Kori Aajadina Or Chicken Sukha
Lamingtons
Lentil Tagine
Melon Canapes
Melon Fruit Salad
Melon Meringue Nests
Melon With Yogurt And Ginger Dip
Parrot Pie
Pawpaw Seed Dressing With Parsley
Potato And Roasted Garlic Soup
Ricotta Cheese And Watermelon
Roast Loin Of Lamb
Roast Wallaby
Rockmelon Chicken
Rockmelon Salad With Orange Dressing

Sauteed Okra
Stir-Fried Kangaroo Strips With Bok Choy & Chilii Black B
Trifle


TABLE OF CONTENTS FOR CARIBBEAN RECIPES
Acapulco Jicama Salad
Basic Vinaigrette
Brown Lentil Salad
Caribbean Jerk Pork Roast
Caribbean Pork With Pineapple Salsa
Caribbean Sweet Lime Salsa
Bahamian Lobster "Buena Vista"
CARIBBEAN CHICKEN
CARIBBEAN SALAD PLATTER
Jamaican Beef Patties
JAMAICAN OXTAILS
Paella Panamanian Style
PORK CHOPS WITH BANANAS AND BACON
Huevos Habaneros (Eggs Havana Style)
CARIBBEAN BANANA DESSERT
Caribbean Grouper With Mango, Pear And Avocado Salad (Gc)
CRABS CARRIBBEAN-STYLE
Curry Mutton or Goat
Carribean-Style Seafood Chowder
Creole Green Beans In Mustard Vinaigrette
Jamaican Jerk Chicken With Pineapple Salsa
Jambalaya (Cajun Rice & Seafood Pottage)
Jerk Chicken Fajitas With Papaya-Pineapple Salsa
Leeks In Creole Vinaigrette

Lettuce And Cilantro Salad With Jerk Dressing
Mayonnaise-Salsa Dressing
Mozzarella Salad
Mustard Vinaigrette
Orange & Radish Salad
Orange Ginger Dressing
Pepper Salad
Pepper Salad Vinaigrette
Potato-Pepper Salad
Rajma-Chana Dressing
Rajma-Chana Salat (Indian Chick-Pea & Bean Salad)
Tex-Mex Chile Salad
Trinidad Congo Pepper Salsa
Wild Duck, Creole Style
TABLE OF CONTENTS FOR FILIPINO RECIPES
"Chicken Adobo" (Ah-Doe-Boe)


Adobo Kang Kong
Adobo Pork Chops
Adobong Antigo
Adobong Isda (Fish In Tangy Sauce)
Adobong Moderno
Adobong Okra
Adobong Pusit
Ampalaya
Apricot Filling
Arroz Valenciana (Rice Casserole)
Banana Blossom Ginataan
Banana Ketchup

Banana Peanut Salad
Basic Adobo
Beef Short Ribs Adobo With Spinach
Bibingka
Bibinka (Philippine Dessert)
Bulanglang
Calderetta
Cari-Cari De Pata Y Rabo
Casa Manila's Pork Adobo
Cassava Bibingka
Chicken & Pork Adobo
Chicken Adobo (Adobong Manok)
Chicken And Pork En Adobo
Chicken Arroz Caldo (Chicken Rice Soup)
Chicken Arroz Valenciana
Chicken Dinola (Chicken Soup With Ginger & Ve
Chicken Soup With Mongo Beans
Chicken Tinola
Chinese Steamed Siopao
Dad's Chicken Adobo
Dinuguan > Galing Galing
Dipping Sauce For Lumpia
Easy Lumpia With Dipping Sauce
Eggplant Adobo
Eva's Lumpia
Family Style Pansit (Noodles With Pork And Shrimp)
Filipino Breakfast Steaks
Filipino Garlic Vinegar Sauce
Filipino Pork
Filipino Rice

Filipino Sweet And Sour Sauce
Fillipino Fried Rice


Fragrant Pork Adobo
Fresh Lumpia
Fried Chicken Manong Style
Fried Lumpia
Ginataan Rice With Corn
Ginataang Talong
Grilled Chicken Adobo
Halo-Halo
Heart Of Palm Rolls For Lumpia From _eafc_
Hot And Sour Shrimp With Watercress And Walnu
Inihaw Na Bangus (Grilled Milkfish)
Kare-Kare> Filipino Ox-Tail Stew
Lechon
Long Rice With Shrimp (Pancit Luglug)
Longganisa (Filipino Sausages) Seasoning
Lumpia Shanghai
Lumpia With Sweet Potatoes
Lumpia Wrapper
Manila Clams With Black Bean And Ginger Sauce
Marinade For Bbq Chicken And Pork Ribs
Menudo Recipe
Menudong Goto
Misua
Monggo
Monkey Meat
Nalagang Manok (Chicken Soup)

Paksiw Na Isda (Boiled Pickled Fish And Vegetables)
Pan De Sal
Pancit Canton
Pancit Guisado
Pianono
Pickled Pork Snouts (Kilawin)
Poncit
Pork Tabungao (White Squash With Pork)
Puerco Adobado
Radish Pickles
Sans Rival (Cake Without A Rival)
Sawsawang Kamatis (Tomato Dip Or Salsa)
Sinigang Na Baboy (Pork In Sour Broth)
Siopao
Sopa De Maiz (Filipino Corn Soup)
Spicy Soy Dipping Sauce
Stewed Dog (Wedding Style)
Stuffed Frogs


The Bicol Express
Tikoy > Fried Mochiko Strips
Tortang Tagalog
Vinegared Lettuce
Wwalang Kaparis [sans Rival]
TABLE OF CONTENTS FOR MIDDLE EASTERN RECIPES
Lebanese Cabbage Rolls
Abgushte Miveh (Dried Fruit Soups)
Almond Falafel
Alo-Balo Polo (Steamed Rice With Sour Cherrie

Arkayagan Abour (Meatball Soup)
Ash Sak (Lamb & Spinach Soup With Meatballs)
Ash-E Jow (Iranian Barley Soup)
Ashe Anƒr (Pomegranate Soup)
Ashe Mƒst (Hot Yogurt Soup)
Ashe Reshte (Noodle Soup)
Baked Guavas Stuffed With Mushrooms & Olives
Baked Kibbeh
Baked Leeks
Beef Kibbe Patties
Beet Relish (Kuchundooria) Turkey
Best: Tahini Dip And Dressing
Biram Ruzz (Molded Baked Rice With Chicken)
Borƒni Bƒdemjƒn (Eggplant Hors D'oeuvre)
Borƒni Chogondar (Beet Hors D'oeuvre)
Borƒni Esfƒnƒj (Spinach Hors D'oeuvre)
Borƒni Gƒrch (Mushroom Hors D'oeuvre)
Broad Bean Soup (Fool Nabed)
Bulgur Meatballs (Keftede)
Casserole Of Veal( Dana Tas Etli Kebabi)Turkey
Chawarma > Lebanese Steak
Chelo Seebzamini (Steamed Rice With Saffron Potatoes)
Chicken Shiwarma
Chicken Sumac > The Yemenite Cookbook By Zion Levi & Hani
Coponata
Couscous And Veal
Domatorizo Pilafi (Tomato Pilaf)
Eggplant Puree (Hunjar Begendi - Sultan's Delight)
Elbasan Tavasi
Falafel

Ff Baba Ghanoush


Ghaime Bademjune (Persian Chicken)
Green Peppers With Eggs And Cheese
Halek (Fruit And Nut Mix For Passover)
Hamam Mahshi (Braised Pigeons With Crushed (S
Harissa
Haroseth Para Pesach (Passover Haroseth)
Hummus (Manton)
Hummus With Sun-Dried Tomatoes And Cilantro
Hunkar Begendi (Roasted Eggplant Puree)
Iranian Vegetable Stew; Ghormeh Sabzi
Israeli Burekas (Pronounced Buh-Ray-Kahs)
Isreali Lentils And Rice
Kebseh
Kibbe (Baked)
Kizarmis Patlican (Fried Eggplant With Green
Kukuye Sabzi (Herb Omelet)
Lebanese Baba Ghanoush > Jeff Smith
Lebanese Rice Pilaf > Jeff Smith
Lebanese Yogurt And Cucumber Salad (Leban) > Jeff Smith
Lentil And Tomato Soup (Shawrbat `adas Maa Ba
Lentil And Vermicelli Soup (Shawrbat `adas Ma
Live Hummus
Marilyn's Persian Rice
Mjaddra (Lentils With Rice)
Mouhammara
Mujaddara
Musakka'a (Baked Eggplant, Tomato & Chick Pea

Mƒst Va Khiƒr (Yogurt With Cucumbers)
Nƒzkhƒtun (Eggplant Caviar)
Okra And Lamb Stew > Jeff Smith
Oznei Haman Or Hamantaschen (Cookies With (See Dirs))
Pastirma ( Preserved Meat With Spicy Sauce)
Patlican Imam Bayildi > Rose Dosti, Adapted
Persian Abgusht
Persian Quince Stew (Khoresh-E Beh)
Pesto Hummus
Pickled Lemons
Pilav (Steamed Sauted Rice)
Red Chicken A La Touran
Reshmi Kabab
Saffron Shortbread (Sfoof) Lebanese
Sfeeha (Baked Lamb Pies)
Shoubra (Vegetable Soup)
Skordalia (Garlic And Potato Sauce)


Soupe Mƒst Va Khiƒr (Cold Yogurt Soup)
Spiced Vegetable Pasties
Stuffed Grape Leaves
Sufganiyot (Israeli Doughnuts)
Syrian Sausage In Pita
Syrian Wheat Pudding
Tabouleh > Jeff Smith
Tabouli (Bulgur Wheat Salad)
Tah Chin (Yogurt, Lamb And Rice)
Tomato And Chickpea Soup (Hasa Al-Tomatat Maa
Tu B'shevat Fruitcake

Turkish Imam Biayeldi
Turkish Menemen
Turkish Mussels With Garlic & Walnut Sauce
Turkish Spicy Turkish Eggs
Tzatziki Sauce
Vegetable Soup (Hasa Al-Khadr)
Yemenite Meat Loaf (Halabi Kebab)
Yemiser Selatta (Lentil Salad)
Yogurt Sauce For Seekh Kabobs


AFRICAN RECIPES
Accra Banana Peanut Cake (Ghana)
1 1/4 c butter,softened
2 c sugar
4 eggs,beaten
4 c flour
1/4 c cake flour
1 t salt
4 t baking powder
1/2 t baking soda
8 bananas,mashed
1/2 c peanuts,coarsely chopped
1/2 c sugar
1 t cinnamon
In a large bowl, cream together the butter and sugar. Add the eggs
and beat to combine. In a separate bowl, stir together the flour, salt,
baking powder, and Baking soda. Stir the flour mixture into the butter
mixture alternately with the bananas and peanuts.
Pour the batter into the prepared pan and bake for 30 minutes, or until

a wooden skewer inserted in the center comes out clean. Remove
from the oven and allow to cool on a wire rack.
Stir together the 1/2 cup sugar and cinnamon. Sprinkle the sugar
mixture over the top of the cake as soon as you remove it from the
oven.
Makes 1 - 9x13 cake


African Almond Chicken (Libya)
4 Servings
3 lbs. whole chicken
1 pk peas,Frozen
2 c chicken stock
1 T sherry
1/2 c almonds,chopped
1 c celery,diced
salt,to taste
3 tbls. vegetable oil
Boil chicken in water until tender - about 30 minutes. Take out and
set aside to cool. Save 2 cups of the chicken stock. Debone the cooled
chicken oil. Then add the celery, peas, chicken stock, almonds, salt
and sherry.
Simmer 10 minutes. Thicken sauce with 2 tbls. cornstarch mixed in ¼
cup water. Add to sauce and bring to a boil until it thickens. Serve with
noodles or a bowl of steaming rice.


African Banana Peanut Cake
8 Servings
2 c all-purpose flour

2 t baking powder
1/4 t salt
1/4 t baking soda
2/3 c butter (or margarine)
-softened
3/4 c sugar
2 eggs
4 lg very ripe bananas
--peeled and mashed,about 2
- cups
1 c salted peanuts,coarsely
-chopped,divided
Combine flour, baking powder, salt and baking soda. Cream softened
butter and sugar until light and fluffy; beat in eggs.
Add dry ingredients alternately with mashed bananas just until
combined; stir in 1/2 cup chopped peanuts. Scrape butter into wellgreased 9" 5" loaf pan; sprinkle top evenly with remaining chopped
peanuts.
Bake in 350 degree F. oven 60 to 65 minutes or until toothpick
inserted in center comes out clean. Cool in pan on wire rack for 10
minutes; turn out of pan and cool completely. Wrap in plastic wrap or
foil. Cake is best if served next day.
Yields - 4 cups or 6 to 8 servings.


African Vegetarian Stew
4 sm Kohlrabis,peeled, chunks**
1 lg Onion,chopped
2 Sweet potatoes,peeled &
-chunk
2 Zucchini,sliced thick

5 Fresh tomatoes
-- (or 16 oz can)
1 cn garbanzo beans & liquid (15
-oz can)
1/2 c Couscous (or bulgar wheat)
1/4 c Raisins
1 t coriander,Ground
1/2 t turmeric,Ground
1/2 t cinnamon,Ground
1/2 t ginger,Ground
5 T cumin,Ground
3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil,
lower the heat, and simmer until the vegetables are tender, about 30
minutes.
Serve the couscous separately, if desired.
** Parsnips may be substituted for the kohlrabi.
* Chick-peas


Akara
6 Servings
1 c black-eyed peas,Dried
1/3 c water (1/3 to 1/2)
1/2 c finely onions,Chopped
1/4 t black pepper
1/2 t salt
1/2 t and seeded chili,Chopped
--or 1/4 teaspoon red,Ground
- pepper

1 egg
vegetable oil
1. Place the peas in a large kettle and cover with water. Let soak
for a few hours or overnight.
2. With your hands under water, rub peas together between your
palms to remove skins. Skins will float to the top and can be skimmed
off.
3. Drain peas in a colander. Place peas in a blender or food processor
with 1/3 cup water and blend for about 20 seconds or until smooth.
4. Place ground peas in a large bowl. If mixture is dry, stir in water
little by little until pasty.
5. Add remaining ingredients except for oil and beat with a spoon until
light and airy.
6. In a large frying pan, heat 1 inch oil over medium heat for 4 to 5
minutes or until temperature measures 375 degrees. Care- fully drop
teaspoons of dough into oil and fry about 5 minutes or until golden
brown.
7. Remove akara from oil with slotted spoon and drain on paper towel.
Serve immediately.


Algerian Cooked Carrot Salad
6 Servings
1 lb carrots
3 garlic cloves,chopped
1 pn salt
1 pn sugar
1 lemon juice
1/2 t cayenne pepper
1/4 t cumin

1 parsley,chopped
Scrape the carrots and quarter lengthwise. Cook in a little water
with garlic and a pinch of salt and sugar, for 15 minutes. Drain and
chill. Just before serving, cover with lemon juice, aobut 1/4
teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.


Apricot-Fig Blatjang
3/4 lb apricots (1 1/2 cups),Dried
1/4 lb figs (about 1/2 cup),Dried
1/4 lb golden raisins (about 1/2
-cup)
1 sm onion,diced small
1/2 c cider vinegar
1/4 c almonds,Blanched
1 T fresh ginger,Minced
1 t red (or green chile pepper)
-- of your choice,Minced
Salt and freshly,Cracked
-white pepp,to taste
1/4 c lemon juice
-- about 1 lemon
In a saucepan, combine the apricots, figs, raisins, onion, and
vinegar with enough water to just cover. Bring to a boil, reduce the
heat, and simmer for 15 to 20 minutes, stirring frequently, until the
mixture is about the thickness of honey (do not overcook, as the
mixture will thicken as it cools). Remove from the heat.
Meanwhile, toast the almonds on a backing sheet in a 325F oven for 8
to 10 minutes, or until just lightly browned. In a food processor or
blender, combine the ginger, chile peppers, almonds, and salt and

pepper to taste, and puree well. Add the pureed spice mixture and the
lemon juice to the apricot mixture and stir well.


Atlantic Salmon On Lentils W/ Moroccan Flavors
1 pre-heat the oven to 350
1 pre-heat grill.
1/2 c olive oil
1 c shallots,peeled and chopped
1/4 c garlic,peeled and chopped
1 salt and pepper,To Taste
1 T harissa

2 beefsteak tomatoes ,chopped
1 prepare the spice mix
1/2 c coriander seeds
1/4 c cumin seed
1/2 c fennel seed
2 T cloves
1/4 c cardamom

Heat the olive oil in a saute pan over medium heat, add the shallots and garlic,
and season. Saute until the vegetables are translucent, about 5 minutes.
Add the harissa and stir.Cook for 3-5 minutes. Add the tomatoes and 4
tablespoons of the spice blend Toast the above in a pre-heated 350 degree oven
for five minutes (or on the stove over medium heat). Grind the mixture in a
spice or coffee grinder. Coat the salmon.
Finish the Sauce: Working in batches, puree the mixture in a food processor,
until the liquid is smooth. Set aside until ready to use. Makes enough for at least
twelve fillets. Make the lentils: 5 cups blanched lentils 1/2 cup chicken stock 1

tablespoon butter Salt and pepper Show uncooked blend of red, yellow and
green lentils. Move to blanched lentils.
Heat saute pan, add stock and lentils and simmer until liquid almost evaporates.
Stir in butter, season and serve. Cook the salmon: Six 7- ounce skin-on
boneless fillets Salt Spice blend for seasoning Butter (½ teaspoon per fillet) and
olive oil for sauteing
Bring two saute pans to high heat, add the olive oil, and when hot, add salmon
fillets, skin-side down (do not crowd pan). Shake pans to be sure the fillets are
not sticking. Add the butter little bits at a time, shaking the pan to incorporate
the butter Make the tzatziki: 32 ounces yogurt 2 English cucumbers, peeled,
seeded and diced 4 cloves of garlic, minced 2 tablespoons fresh dill, chopped 1
tablespoon fresh mint, chopped 3 tablespoons extra virgin olive oil 1 ½
tablespoons fresh lemon juice Salt and pepper to taste
Place yogurt in cheese cloth, tie the end closed with kitchen string
and hang it on a rack, above a bowl, in the refrigerator. Allow to drain
for two hours or overnight. Discard the liquid in the bowl, and blend the yogurt
with the remaining ingredients. Prepare the nan bread: 1/2 cup olive oil 2 cloves
garlic, minced Salt 6 pieces nan bread (or other Mediterranean flat bread)
Combine oil, garlic and salt.
Using a pastry brush, coat the bread lightly with the oil and place on
grill. Cook to mark bread, turn to mark other side and serve. To serve:
Mound lentils in center of plate. Place salmon fillet on top, skin side
up. Surround with sauce. Present with side dishes of tzatziki and nan bread.
6 main course servings.


Baked Plantain On The Shell
4 Servings
4 lg
1/2 c

3/4 t
1/4 c

ripe plantains
brown sugar
cinnamon
butter (or margarine),melted

1. Preheat oven to 350 degrees.
2. Wash plantains and cut in half lengthwise. Do not peel.
3. Arrange in a shallow baking dish with cut sides facing up.
4. In a small bowl, combine brown sugar, cinnamon, and melted butter
and stir well.
5. Top plantains with brown sugar mixture.
6. Cover pan and bake for 35 minutes or until plantains are soft.
Serves 4


Bamia (Meatball And Okra Saute In Tomato Sauce)
6 Servings
MEATBALLS ======================
1 lb beef,Ground
1 egg,beaten
1/4 c bread crumbs
3 cloves garlic,put thru press
OKRA ===========================
1/4 c corn oil
1 lg (1 c) onion,chopped
1 1/2 lb fresh okra (the smallest
-size avail,able)

2 T (generous) tomato paste
2 c water,boiling
1/4 t allspice
1. Mix meatball ingredients together thoroughly and form miniature
meatballs 3/4-inch in diameter. Set aside. You will need only 8 to
10 meatballs for dish. The rest of meatballs may be refrigerated or
frozen.
2. In a pan, heat oil. Add onion and saute over moderate heat until
onion turns golden. Add okra and stir-fry over low heat for 5
minutes. This will sometimes brighten color.
3. In a measuring cup or bowl, dissolve tomato paste in water. Add
mixture and allspice to okra pan. Bring to a boil and cook for 3
minutes. Add 8 to 10 meatballs and simmer for 10 minutes longer. Do
not overcook since okra are notoriously mucilaginous. Serve warm
with rice and other dishes.


Batata Bel Lamoun (Golden Potato Soup)
6 Servings
1
3
6
1
2
2

lg carrot,sliced
ribs celery w/leaves,sliced
c water
T corn oil

cloves garlic,chopped fine
lb (abt 6) potatoes,peeled and
-,Sliced
2 t salt,or to taste
1/4 c lemon juice
2 cubes kosher chicken
-consomme,crum,bled
1/4 t turmeric,Ground
1. In a processor, puree carrot and celery with 3 cups of the water.
Into a large pan, pour puree and remaining 3 cups of water.
2. In a skillet, heat oil. Add garlic and stir-fry over low heat
for 2 minutes, or until garlic begins to change color. Add the
garlic to soup pan. Bring soup to a boil over moderate heat and skim
off and discard any foam that accumulates.
3. Add potatoes and cook over low heat for about 45 minutes. The
potatoes will begin to disintegrate. At this point, remove pan from
the heat and mash potatoes in pan with a hand masher or ricer. Bring
soup to a boil again, add salt, lemon juice, consomme cubes, and
turmeric.
4. Simmer over low heat for 1/2 hour longer, stirring frequently to
prevent potatoes sticking to pan. The soup will have turned a golden
color. Adjust salt and lemon juice, if a more intense flavor is desired.
Serve hot in a soup plate with as much rice as wanted. Makes 6 to 8
servings.


Beef Brochettes
4 Servings
2 lb steak bite siz pieces
1/2 large onion finely,Chopped

10 sprigs parsley,Chopped
1 t salt
1/4 t black pepper
2 t paprika
1 t cumin
1 T vinegar
1 T olive oil.
4 T tomato paste
1 t salt
2 T olive oil
1/2 t tobasco sauce (more if desir
4 T vinegar
2 T water
HOT SAUCE FOR BROCHETTES
Mix well all ingredients in a large mixing bowl. Refrigerate at least 8
hrs. or overnight, if possible. Whenready to cook, spear 5 or 6 pieces
of meat on each skewer. Broil meat over a cahrcoal fire until done to
your liking. Serve with large chunds of French Bread. Hot Sauce:
Blend tomato paste and olive oil in bowl. Mix thoroughly. Add
vinegar, salt, tabasco and water. Mix well. Add more tabasco for
hotter taste. Regrigerate until ready to use