Download e-book for iPad: Cooking the North African Way: Culturally Authentic Foods by Mary Winget, Habib Chalbi

By Mary Winget, Habib Chalbi

ISBN-10: 0822541696

ISBN-13: 9780822541691

Introduces the cooking and foodstuff behavior of North Africa and offers short info at the geography, heritage, vacations, and gala's of the realm.

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Introduces the cooking and meals behavior of North Africa and gives short info at the geography, heritage, vacation trips, and gala's of the realm.

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Extra info for Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks)

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To lower this dessert’s fat content, skim milk can be used for whole milk, and margarine can be substituted for the butter, but the flavor will not be as rich. 58 Sugar syrup: 1 c. water 1 c. sugar 2 tbsp. lemon juice 7. While cake is baking, prepare syrup. Place all ingredients in a small saucepan and bring to a boil. 8. Reduce heat and simmer for 15 minutes, stirring occasionally. 9. Remove from heat and cool. 10. Remove cake from oven and soak with the cooled sugar syrup. Preparation time: 25 minutes Cooking time: 60 minutes Serves 8 to 10 59 Holiday and Festival Foods In North Africa, holiday meals are social events involving friends and family.

Heat butter or margarine in a small pan. When melted, add garlic and gently fry until garlic is browned. 6. Add coriander and cayenne pepper to garlic and stir well. * This soup is traditionally served with chicken and rice. 7. Add garlic mixture to broth and stir well. * Preparation time: 45 minutes Cooking time: 30 minutes Serves 4 to 6 38 Libyan Fish Soup/ Sharbat Hoat Many elements of North African cooking, such as the garlic and tomato in this soup, are the same as those used across the sea in Italy, France, and Spain.

C. olive oil 1 large onion, finely diced 3 garlic cloves, minced 12 fresh cilantro sprigs, minced ¥ tsp. ground turmeric æ tsp. ground cinnamon ¥ tsp. cayenne pepper 3 carrots, peeled and cut into diagonal slices, ø-inch thick 2 15-oz. cans chickpeas, drained and liquid reserved ¥ tsp. black pepper 1 tsp. salt minced fresh cilantro for garnish 50 1. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and cook 6 to 8 minutes, stirring occasionally. 2. Add the garlic, cilantro, turmeric, cinnamon, cayenne pepper, carrots, and the reserved liquid from the chickpeas.

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Cooking the North African Way: Culturally Authentic Foods Including Low Fat and Vegetarian Recipies (Easy Menu Ethnic Cookbooks) by Mary Winget, Habib Chalbi

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