By Mary Winget, Habib Chalbi
Introduces the cooking and nutrition conduct of North Africa and offers short info at the geography, historical past, vacation trips, and gala's of the realm.
Read or Download Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks) PDF
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Extra resources for Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks)
3. Coarsely mash zucchini with a fork while it is still in the colander. Drain any excess liquid. 4. Combine lemon juice, olive oil, salt, caraway seeds, coriander, harissa, and garlic in a bowl and stir with a whisk. 5. Add zucchini and toss well. 6. Sprinkle with feta cheese and serve with pita bread. Preparation time: 25 minutes Cooking time: 20 minutes Makes 8 ø-cup servings *Harissa is a spicy North African sauce made with cayenne and garlic. You can substitute a pinch of ground chili pepper in place of harissa.
Place zucchini in a large saucepan and cover with water to 1 inch above zucchini. Bring to a boil and cook 20 minutes, or until zucchini is very tender. Drain in a colander. 3. Coarsely mash zucchini with a fork while it is still in the colander. Drain any excess liquid. 4. Combine lemon juice, olive oil, salt, caraway seeds, coriander, harissa, and garlic in a bowl and stir with a whisk. 5. Add zucchini and toss well. 6. Sprinkle with feta cheese and serve with pita bread. Preparation time: 25 minutes Cooking time: 20 minutes Makes 8 ø-cup servings *Harissa is a spicy North African sauce made with cayenne and garlic.
Parsley, finely chopped, for garnish 2 tomatoes, cut into wedges, for garnish 3. When eggplants are cool, peel them under cold running water. Cut the peeled eggplants into small chunks and place them in a colander to drain. Press gently to remove the bitter juices. 4. Mash the eggplants with the garlic, paprika, cayenne pepper, cumin, and salt. 5. Heat 3 tbsp. olive oil. Add eggplant mixture and fry, stirring constantly, until all the liquid is absorbed or evaporated, about 15 to 20 minutes. 6.