Mix together all the ingredients & let sit for a while to allow the flavours to marry. Then use. * Or replace with wine vinegar ** I use Hungarian paprika, its sweeter than Spanish *** I use cayenne. You need the hot to contrast with the sweet.

Yield: 1 cup Olives are often served as part of the Middle Eastern appetizer assortment called mezze or mazza that is brought to your table with your wine, ouzo, or arak. Anything can turn up as part of a mezze selection: octopus dressed in olive oil and lemon, chunks of feta cheese or salami on […]

If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily. Quarter the lemons from the top to within 1/2″ of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit. Place 1 tb. salt on the bottom of a sterilized one-pint mason jar. […]

Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled “baking legs” and sold cheaply) that will do very well. 1.In a large saucepan gently fry […]

Combine all ingredients except chicken to make a smooth sauce. Thin with orange juice if needed. Separate skin from chicken breast being careful not to cut the skin. Place some of the sauce between breast skin and breast. Cover chicken with the remainder of the sauce and marinate 3-4 hours in the refigerator. Bake chicken […]

In medium bowl combine lamb, onion, parsley, mint, cumin, marjoram, salt, and pepper; mix well. Divide lamb mixture into 4 equal portions. Form each portion into a sausage shape, pressing each onto a 12-inch wooden or metal skewer; transfer skewers to rack in broiling pan. In measuring cup or small bowl combine oil, lemon juice, […]

Rinse & drain the peppers. Remove the core & seeds & cut the flesh into small dice. Dice the tomatoes to the same size. Combine tomatoes & peppers & add the chopped garlic. Season with salt to taste & chill. Drain off excess liquids before serving.

Drain & skin the soaked fava beans. Cover with fresh water & cook gently with the garlic & cumin seeds until the beans are tender. Drain. Puree the beans. Stir in enough olive oil & a littel water, to give the puree a soupy consistency. Season with salt & beat well. Heat just before serving […]

NOTE: For less sodium, use ripe olives instead of calamatas. === Pour oil into a 10-12″ frying pan over medium-high heat. Add chicken and turn pieces often to brown on all sides, about 15 minutes. Lift out chicken; set aside. Remove all but 1 tablespoon oil from pan. Add onion; stir often over medium-high heat […]

-GARNISH – Cinnamon Icing sugar Prunes, dates, raisins & — almonds, as required Cover raw couscous with cold water & drain immediately. Stir with a fork & let rest for 15 minutes. Sprinkle with the peanut oil mixe with 6 tb water along with the salt & cinnamon. Mix well using your hands until the […]