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Archive for the ‘Africa & Middle East’ Category


Spicy Couscous

In a medium-size skillet; heat the oil. Add green onions, sweet pepper, garlic, tomatoes and zucchini; saute 5 min, stirring. Remove from heat and keep warm. In a medium-size saucepan, combine the re- maining ingredients . Mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a [...]

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Moroccan Chicken Stew

Pour the oil into a Dutch oven over medium-high heat. Add the onion, garlic, and cook, stirring, about 2 minutes or until the onion is soft but not brown. Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf. Add chicken and chicken stock and cook over medium-high heat until liquid boils. Reduce heat [...]

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Turkish Baklava

1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so that each sheet fits the bottom of the Baking Pan. 4. Generously butter the bottom and sides of the baking pan and place the Fillo, [...]

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String Cheese

Place cheese in a Teflon saucepan and add a dash of mahleb and salt and a sprinkling of black seeds. Heat on low until cheese is melted thoroughly. Remove from heat and drain excess water. Pick up hot cheese in a lump, and make a hole in the center to resemble a doughnut. With both [...]

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Stuffed Eggplant

Cook rice according to package directions. Cut eggplant in half lengthwise, and scoop out the center from each half, leaving a 1/2″ shell. Dice the eggplant meat. Place eggplant shells cut side down in a large skillet with about 1/2″ boiling, salted water. Cover and steam 3 minutes. Drain and reserve. Heat oil and cook [...]

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Fesenjan – Iranian Duck with walnuts

Remove all the excess fat from the duck and brown the quarters lightly in a large casserole. Lift out the duck and fry the onions until bowned, then add the walnuts and 2 1/2 cups of water. Season with salt and pepper. Return the duck to the pan, adn bring the sauce to the boil. [...]

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