Heat oil in a heat-proof casserole or Dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top […]

Arrange onions in layers in a large shallow bowl. Combine oil, saffron, ginger, pepper, half cinnamon & sugar. Pour over onions, add just enough water to cover. Mix well & let marinate for 2 hours. Place celery stalks crossways in the bottom of a tagine or casserole. This protects the onions from scorching. Arrange onions […]

-DRESSING – 2 tb Olive oil 2 tb Lemon juice Black pepper -GARNISH – Italian parsley, chopped Half lemon slices Black olives, optional Remove vertical strips of skin from the eggplant using a vegetable peeler. Cut into lsices 1″ thick. Salt & leave to drain for 30 minutes. Rinse well & pat dry. Heat oil […]

Heat oven to 350 degrees. Heat oil in Dutch oven over medium heat. Cook onion in oil about 2 minutes, stirring frequently, until tender. Stir in bulgur. Cook about 5 minutes, stirring occasionally, or until bulgur is golden brown. Stir in remaining ingredients. Cover and bake 50 to 60 minutes or until bulgur is tender.

Drain soaked chick peas & place in a casserole or soup pot. Add parsley, salt, spices, onion, oil & stock. Bring to a boil. Reduce heat, cover & simmer for 1 hour. Add the tomato paste & simer for another 1 hour. After 2 hours, add the potatoes & simmer for another 30 minutes. Add […]

* – quarters, chopped Place bell peppers in a 9-10″-wide pan; broil 4″ from heat, turning as needed, until charred on all sides, 15-20 minutes. Cool. Remove peel, stems, and seeds. Chop peppers. Drain tomatoes, reserving juice for another use. Coarsely chop tomatoes; drain well. In a bowl, mix bell peppers, tomatoes, garlic, oil, cumin, […]

Shell the beans & cook (with three or four pods) for about 20 minutes, until tender, in the top of a steamer. Drain & peel. While still warm, add the olive oil, cumin & salt, to taste. Toss well & chill. Serve tossed with parsley, garlic & lemon juice. Add more oil if necessary.

Chicken: 1. Skin and disjoint the chicken, season with the salt (if desired) and the pepper. Heat the oil in a large skillet, preferably one with a nonstick surface, and brown the chicken on both sides over medium-high heat. Remove chicken to a platter. 2. Reduce heat to medium-low, add onions to skillet and sauce […]

Wash & drain the peppers. Remove core & seeds. Dice. Place in a mortar & pound with the pestle, but be careful not to end up with a puree. Season & mix well. Chill When ready to serve, sprinkle with the chopped parsley & garlic. Moisten with lemon juice & olive oil & serve. Serve […]