Recipezaar: Historical/Traditional,African recipes

Couscous with Chicken and Tomatoes

Wed, 08 Aug 2001 18:32:24 -0400

-- posted by Sackville

Injera (Ethiopian Flat Bread)

Thu, 30 Aug 2001 11:02:26 -0400

The bread that Ethiopian food is served on/with. -- posted by Moishe Lettvin (1)

Basbousa(بسبوسة)

Sat, 20 Oct 2001 20:13:42 -0400

This is a traditional middle eastern dessert. Semolina is the main ingredient. -- posted by najwa

Poulet Yassa (Chicken Yassa) from Africa

Wed, 28 Nov 2001 09:32:01 -0500

This traditional chicken dish from the Casamance region of Senegal is one of the most famous African recipes and is found in Senegalese restaurants the world over. For best results let the chicken marinate overnight; in Africa, this is essential to tenderize the sometimes tougher African fowl. It is also very good when made with fish. For the simplest yassa, make the marinade from just oil, lemon juice, onions, and a little mustard. -- posted by Ed Gibbon

North African Sweet Potato Pancakes

Tue, 04 Dec 2001 13:07:16 -0500

These have a very special flavor, go great with my Recipe #13577. -- posted by Mirj

Sheer Korma

Tue, 11 Dec 2001 12:55:35 -0500

This special Muslim dish is traditionally served on Eid day (both Eid Al-Fitr and Eid Al-Adha) to the household after they come back from Eid prayers. It is then served throughout the day to all well wishers and guests who come to celebrate Eid with you. It is served by Muslims from a variety of ethnic backgrounds, Arab, Asian, America, European, Southeast Asian, Oriental, etc.. s -- posted by Fatima Ahmed

Corn Dodgers

Wed, 12 Dec 2001 10:14:51 -0500

Nothing as good as cornbread straight from the oven! These are perfect dunking material for palaver (recipe is also posted). -- posted by s'kat

Preserved Lemons

Wed, 02 Jan 2002 14:32:29 -0500

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives. -- posted by Mirj

Fooll Mudammes (Fava Bean Egyptian Breakfast)(فول مدمس)

Sun, 27 Jan 2002 19:55:29 -0500

Traditional breakfast in the middle east. This is my mom's recipe, my (and my husband's) favorite. You can make it at night and heat the next morning, keeps well in the fridge. I do not use oil to cook the onions, to lower the fat, and it tastes just as good! -- posted by najwa

Preserved Lemons

Thu, 14 Feb 2002 16:18:31 -0500

I found this on the internet per recipe request. It looks so interesting I'm going to make these soon. Let me know if you do first. -- posted by DiB's

Piri-Piri (Chilli Dip)

Sat, 02 Mar 2002 09:58:17 -0500

Piri-piri is a popular Tanzanian dip used for grilled meat and chicken. Sometimes it is also mixed and eaten with rice. It might seem like lot of ingredients, but the preparation is very simple. One of the good things about this sauce is that the quantity of chili powder can be adjusted to suit your personal taste. (In Tanzania, it is very hot). Got this on the net ! -- posted by Mini R.

Sanbusa Turnovers

Thu, 28 Mar 2002 18:55:43 -0500

A Ramadan dish popular in Syria, Lebanon and Egypt, sanbusa traveled to India and became samosa. Sweet sanbusa halvah are special favourites at weddings in the Gulf countries. This is a single recipe for dough, and various different fillings, each yielding enough to fill one batch of dough to make 36-48 pastries. I have not made these myself - I found the recipe on the Internet and posted it by request. -- posted by Mille®

Zesty Chicken Soup with Tomatoes and Rice

Thu, 18 Apr 2002 10:18:35 -0400

This is a zesty North African soup. The chicken can be served in the soup or reserved for other uses. If you'd like a leaner soup, omit the oil. Instead of sauteing the onion and chicken, simply add them to the water and continue cooking the soup as below. -- posted by Mirj

Lebanese Kibbeh in a Tray

Sun, 28 Apr 2002 18:28:44 -0400

Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves. Its traditional preparation is dramatic. It requires a stone mortar and a heavy pestle called the jorn and modaqqa. The meat is pounded with rhythmic motions until it is smooth and pasty. All the neighborhood knows the sound of kibbeh in the making. -- posted by 1Steve

Sfinj -- Moroccan Doughnuts

Mon, 13 May 2002 18:16:32 -0400

My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise. -- posted by Mirj

Spicy Couscous

Wed, 03 Jul 2002 20:08:32 -0400

A spicy side dish, or main course. Very good! -- posted by Miss Annie

Bing Crosby's Lamb Kabobs

Sun, 07 Jul 2002 19:16:57 -0400

You can cook these while you are on The Road To Morocco -- posted by Mille®

Moroccan Chicken with Olives

Fri, 09 Aug 2002 00:10:17 -0400

This is a tasty chicken dish. If you have time, make your own preserved lemons or buy in a specialty store. They are really good in this dish. If not, use a fresh, sliced lemon. Serve with rice or couscous. -- posted by Miss Annie

Preserved Lemons

Fri, 09 Aug 2002 00:28:53 -0400

These are a traditional Moroccan seasoning which can be use to add flavor to may dishes, including soups and stews. Recipe from: The Casablanca Cookbook by Sarah Key, Jennifer Newman Brazil, Vicky Wells -- posted by Miss Annie

Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa

Thu, 15 Aug 2002 18:45:05 -0400

This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes. -- posted by Mirj

Tabouli Chicken Casserole

Wed, 04 Sep 2002 19:51:23 -0400

This takes the classic Egyptian salad tabouli and turns it into a main course meal. -- posted by Sackville

Koshari

Wed, 04 Sep 2002 19:52:16 -0400

I like to think of this vegetarian dish as Egyptian-style chilli. I was first introduced to it during a trip to Egypt four years ago, where it was nearly all we ate for a week! It's served in "fast food" type restaurants, sold from carts by street vendors and made in the home. There can be many variations, but this is close to the one I grew to love. By the way, this is a great recipe when you need to feed a crowd on the cheap. -- posted by Sackville

Moroccan Chicken with Preserved Lemons

Fri, 20 Sep 2002 23:18:09 -0400

Submitted in response to a recipe request by Friedel. -- posted by Mirj

Moroccan Chicken and Date Tagine

Fri, 25 Oct 2002 22:13:33 -0400

A taste of African cuisine... -- posted by Sackville

Meatless Harira (A Moroccan soup)

Sun, 27 Oct 2002 22:00:25 -0500

This recipe is adapted from the one found in Paula Wolfert's "Couscous and Other Good Foods From Morocco". It should be stated that traditionally, the soup is made with meat, usually lamb. However, my husband (who is Moroccan) doesn't like it with meat, and so I came up with a meatless version; the broth cube adds some "meaty" flavor. Also, garam masala is Indian, not Moroccan; however, it is close to the Moroccan spice "ras el hanout" and adds a good flavor to the soup. This soup is traditionally prepared during Ramadan, the Muslim month of fasting; however, it is good at any time, especially when cold weather arrives. -- posted by Nicole Isabella

Banana Bread (from Africa!)

Thu, 21 Nov 2002 20:16:59 -0500

this is an unusual banana bread recipe in that it uses a solid rather than liquid fat (ie. butter not oil), unlike most quickbread recipes, and is made more like cookies are. the result is very delicious, though - a super-light, slightly rich, moist bread. the recipe comes from an african cookbook. -- posted by pollen

South African Curried Lamb Casserole with Raisins & Almonds

Thu, 19 Dec 2002 20:08:01 -0500

In South Africa, curried ground lamb, bread soaked in milk, almonds, raisins and bay leaves fashioned into a kind of flat meat loaf is described by some as a collision of Dutch and Malayan pantries. Next time you crave meat loaf, try this version. From "Home Cooking Around the World." Very good served with shredded carrot salad. -- posted by Miss Annie

Moroccan Crunch Chex Mix

Sun, 22 Dec 2002 20:09:19 -0500

Here's a nice change from the regular Chex Mix - you can make it savory or sweet by including the honey or not. :) Enjoy! -- posted by Julesong

Moroccan Carrot Salad

Mon, 06 Jan 2003 20:14:41 -0500

Easy and different with a great taste. -- posted by Caryn Gale

Chicken Tagine

Wed, 29 Jan 2003 20:08:28 -0500

An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine. -- posted by Sackville

Lamb and Prune Tagine

Wed, 29 Jan 2003 20:09:03 -0500

I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime. -- posted by Sackville

Moroccan Chicken Tagine With Honey and Apricots

Wed, 05 Feb 2003 20:01:14 -0500

This is another one of those amazing recipes that I get from my upstairs neighbor. I have to actually watch her cook so I can get approximate measurements. In my next life, I want to be Moroccan! -- posted by Mirj

Namibian Black-Eyed Peas

Sat, 15 Feb 2003 20:03:46 -0500

Felt like checking out some international recipes and Africa in particular. The times are guesses. -- posted by Missy Wombat

Moroccan Mint Tea

Thu, 06 Mar 2003 20:09:13 -0500

Mint tea isn't just a drink in Morocco. It is a sign of hospitality and friendship and tradition. Because this drink is so popular, it is served all day long, after every meal and with every conversation. Moroccans take great pride in their tea and will often ask a visitor who among their group of friends makes the best cup of mint tea. -- posted by Sackville

A Fabulous Vinegar Pudding

Mon, 15 Mar 2004 20:00:19 -0500

This is a very old traditional recipe. It has a sweet and sour taste and is still enjoyed by many South Africans. It was usually served after a Sunday Lunch. It can be served with custard or without as it is quite a moist pudding. Serve hot. -- posted by Flamink

Eritrean / Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Wed, 15 Dec 2004 20:00:32 -0500

I grew up in Asmara, Eritrea eating and making this dish regulary. This dish is one of the most popular dishes in the Eritrean and Ethiopian community. -- posted by Mahteme

Creole Black-Eyes and Rice for the Crock Pot

Sat, 05 Feb 2005 19:58:31 -0500

I think this recipe was originally from Southern Living. I adjusted it to suit our taste and this year was able to adapt it for the crock pot. Hope you enjoy! -- posted by PaulaG

Hajar's Own Harira -- the National Soup of Morocco

Mon, 03 Oct 2005 16:23:35 -0400

There are as many recipes for harira as there are people who eat it though there are essentials. The beans and lentils, cilantro (fresh leaf), tomato and pasta of some sort. This is my own recipe based on ingredients and flavors which I enjoyed from other hariras. Harira is eaten all year, not only at Ramadan though it would not be Ramadan without it! This soup along with others is used traditionally for breakfast at sunset. This would be a first course served with accompaniments and bread before moving on to heavier foods. Many break fast with milk and dates; a very old tradition and I doubt that they knew way back when that the combination of natural sugar and the milk protein were a near perfect combination. Some find this a bit too rough for the first thing in the stomach. While harira is the national soup of Morocco, history tells that this is not a Moroccan invention but an invention of the Maghreb of which Morocco is a part. This recipe may look truly daunting though it really isn't. In our house the first course on the table is always either harira, chorba, or one of my stews; usually chicken, dates, pistachios and fruit. Then after that settles we move on to a normal main course without the use of garlic as it is forbidden during Ramadan. Before bed we will usually have a pot of tea and a rice pudding, dessert couscous or just the tea. Shebakia, the very honey sweet special Ramadan sesame cookies are always here though we prefer to have them with coffee and not necessarily daily. -- posted by Miss Elizabeth

Moroccan-Spiced Chicken Paillards

Thu, 16 Feb 2006 14:27:09 -0500

Slightly sweet, tangy, and spicy all at once, the easy sauce doubles the flavor of quick-cooking thin-sliced chicken breasts. Gourmet, Quick Kitchen, February 2006. -- posted by Nana Lee

Middle Eastern-Style Lamb Pizzas

Thu, 01 Jun 2006 20:51:40 -0400

A typically Australian recipe: a wonderful multicultural mix, in this instance a blend of Italian and Middle Eastern cuisine! I found this recipe in the June 2006 issue of The Australian Womens Weekly and have adapted it just slightly, and posted it here for the 2006 Zaar World Tour. I havent yet made these pizzas but they contain all the Middle Eastern ingredients that I love: in other words, they sound as if they are right up my culinary alley! -- posted by bluemoon downunder

Injera (African [ Ethiopian] Flat Bread)

Thu, 15 Jun 2006 23:33:12 -0400

This is a simplified version of Injera. There are many sites where you can find the more traditional way of making it but this is quite close in taste and texture and 300 times easier. Injera is used the same way some cultures use Tortillas, as a scoop and/or wrap for food. Try this with any sort of saucy dish... it's great and oh so simple. -- posted by JanetC-KY

South African Traditional Soetkoekies (Sweet Cookies)

Thu, 21 Sep 2006 19:56:26 -0400

This is an ancient and very beloved cookie recipe in South Africa. My grandmother made these in large quantities before the December beach holidays. Remember, it's summer then, down here! There are slight variations on this recipe, as is usual with traditional recipes. There could be a Dutch influence here, sort of mixed with Malay (think Dutch Speculaas biscuits). In the old days this cookie was always made with butter and soft, rendered pork or mutton fat, but I have since found out it's not that easy for US cooks to find such fat to render. The dough should be rolled out really thinly -- about 1/6th of an inch -- to get a crispy cookie. Please note that baking time is about 7 mins. per tin of cookies, but you'll have to do it in batches, so I guesstimated the actual time you'll spend baking. -- posted by Zurie

Arabic Seven Spice (Bokharat)

Thu, 09 Nov 2006 21:09:27 -0500

Arabic 7 spice (bokharat) is mixture of spices you can buy ready at any Middle Eastern grocery. If you don't have one where you live, you can make using the following. -- posted by cooking in cairo...

Omie's Lemon Meringue Pie - Easy!

Fri, 23 Feb 2007 21:58:26 -0500

My grandmother always made this when we visited and it is to die for! Loaded with calories but worth every bite! ENJOY! -- posted by Sexy_Chef

Traditional North African Couscous (The Real Way!)

Tue, 05 Jun 2007 21:38:00 -0400

This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra. -- posted by Um Safia

L'ham Lahlou - Algerian / North African Sweet Lamb Dish.

Wed, 06 Jun 2007 14:56:57 -0400

This dish is traditionally cooked in Algeria for eating during Ramadan and on special ocassions. It is hardly ever eaten as a main course, but as a small dish after the main. This recipe freezes well. In my family, it's only my husband that eats it so I freeze individual portions for him. I tend to play around with the recipe and change the fruit around and add a little extra liquid. This is just one of hundreds of variations of this recipe, I will post a few alternatives later. -- posted by Um Safia

Khobz Ftir - Algerian Bread for Use With Chakhchoukha.

Wed, 06 Jun 2007 22:50:02 -0400

This is the recipe for the bread which Algerians use to make Chakhchoukha with. You eat it with a red sauce - please see my recipe for Traditional Cous Cous as the recipe for Marga Hamra is in it. It is a big help if you are lucky enough to have your own m'ri but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). A good tip: you can freeze this once it is torn up... -- posted by Um Safia

Traditional Algerian Rechta (Noodles) - Family Recipe!

Fri, 08 Jun 2007 21:27:50 -0400

Rechta (pronunced rish-ta) is a dish comprising of flat noodles and a chicken sauce (Marga bil djedj). Many people buy rechta noodles from the market already made - as many women add to their income by selling them. Rechta noodles keep very well in the freezer. You'll need a pasta machine for this recipe... -- posted by Um Safia

Wow - Algerian Chakhchoukha - Family Recipe!

Sat, 09 Jun 2007 21:03:05 -0400

This is a FABULOUS dish - one of my faves! Very fine flat bread in pieces with sauce over it. It is a big help if you are lucky enough to have your own m'ri, but if you don't then you can manage with a large flat pan/skillet (try to find one for chappattis etc). I only make this when I can rope someone in to help. It is one of my favourite dishes and I like to get the kids involved tearing the bread if I can't get an adult in time! NB: Both the khobz and the marga freeze very well (separately!). -- posted by Um Safia

Algerian Mchewek - My Traditional Family Recipe!

Sat, 09 Jun 2007 21:03:31 -0400

Mchewek are small balls of mainly almond filling which are moist and slightly chewy on the inside while crisp on the outside. Simple to make but incredibly delicious... -- posted by Um Safia

Fruity Beef Tagine for the Tagine!

Tue, 11 Sep 2007 21:28:22 -0400

This is a typical Moroccan tagine recipe to be cooked in a traditional tagine. Cooking times may vary slightly depending on the size of the tagine used and where you use the Tagine - on the stove top, open fire, grill etc. Serve this tagine with fresh baked bread or cous cous. -- posted by Um Safia

Tagine Zaytoun for the Tagine!

Tue, 11 Sep 2007 22:11:19 -0400

This is an Algerian tagine dish which should be cooked in a traditional Tagine. It has very subtle flavours and is quite different to the Moroccan tagines. The cooking time given is only an approximate as you may need a little less or a little more cooking depending on the size of the tagine used and where it is used - on the stove top, open fire, grill etc. Serve with Mashed potatoes or fresh baked bread. -- posted by Um Safia

L'ham Bil Khorchef - Lamb and Wild Artichoke (North African)

Wed, 12 Sep 2007 21:12:30 -0400

This is a traditional Algerian recipe for lamb with 'Khorchef' - also known as Wild Artichoke, Spanish Artichoke, Cardon & Cardoon. It is also very nice made with chicken instead of lamb... -- posted by Um Safia

North African (Algerian) Kebda M'chermoula - Lamb Liver!

Thu, 13 Sep 2007 19:09:39 -0400

This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc. -- posted by Um Safia

Chicken Tagine With Dates and Honey

Fri, 14 Sep 2007 10:58:59 -0400

This is a simple tagine recipe that can be cooked in a large saucepan or casserole. very easy to prepare and cook. This freezes well too - just don't use the nuts and coriander until reheated and ready to serve ; ) -- posted by Um Safia

Festive Honey-Glazed Roasted Root Vegetables With Saffron

Wed, 07 Nov 2007 18:56:22 -0500

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements. -- posted by French Tart

Canja (Cape Verde Islands) Rich Chicken & Rice Soup

Wed, 09 Jan 2008 23:09:52 -0500

This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the Atlantic coast of the U.S., many to Rhode island. -- posted by lynnski / LA

Talha's Favourite Couscous (Ta'am Bil Jilbana & Foul)

Sun, 10 Feb 2008 19:11:47 -0500

This is a family recipe for steamed couscous with peas & broad (fava) beans. We eat it by itself or with a little buttermilk poured over it. It is easy to make - don't be put off by steaming, you will get a lighter fluffier couscous. But you can also just follow the directions on the pack if you don't want it the traditional way..... -- posted by Um Safia

Algerian ' Zrodiya Mcharmla' - Carrots With Vinegar

Mon, 11 Feb 2008 19:15:32 -0500

'Zrodiya Mcharmla' also known as 'Carottes au vinaigre' is a very famous carrot dish in Algeria. This is actually delicious & isn't hard to make...beautiful with roast chicken! For a change to the carrots, you can also use courgette / zucchini or potato in its place. -- posted by Um Safia

Algerian Adess - Traditional Lentil Soup / Stew - Family Recipe!

Tue, 12 Feb 2008 01:05:36 -0500

This is my family recipe for adess. I often cook it in the pressure cooker as it saves a lot of time! This recipe freezes well & is simple to make. -- posted by Um Safia

Bo-Kaap Cape Malay Kerrie - South African Cape Malay Curry

Fri, 29 Feb 2008 22:34:38 -0500

This distinctive and tasty authentic curry relies heavily on the special blend of spices, known as Cape Malay curry powder. Cape Malay curries are famous for their fruity and full-bodied flavours, making good use of local colourful vegetables or meat and fish, they are not as hot as the curries used in the Indian kitchen. This "secret" recipe hails from one of the steamy kitchens in the vibrant Bo-Kaap area of Cape Town; it was on a recipe sheet given to my mum from a spice shop in that wonderful area, in the 1950's. The Bo-Kaap area is a treat; the houses are painted gorgeous bright colours that won't fail to make you smile, there are always children playing in the streets and the haunting call of the muezzin will remind you of exotic destinations such as Istanbul and Cairo. And then there's the smell of spices that wafts through open doorways and comes rushing out at you as you walk past Atlas Trading, the local spice emporium. You might be just minutes from the centre of elegant and sophisticated Cape Town, but you'll feel as though you're in a different country. Serve this curry with yellow rice and a variety of sambals and atjars. -- posted by French Tart

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture

Fri, 29 Feb 2008 23:41:29 -0500

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries. -- posted by French Tart

Tabil - Traditional Tunisian Spice Mix

Tue, 04 Mar 2008 23:44:53 -0500

Tabil is used to season & enhance many Tunisian dishes. In fact, Tabil means seasoning (it originally referred to the coriander which is the key ingredient in Tabil!) Tabil is often used in conjunction with harissa & added to stews. You can use it as a rub or to season cooked vegetable salads or in dolma stuffing. -- posted by Um Safia

Gâlat / Galat Dagga - Tunisian Spice Mix - North African

Tue, 04 Mar 2008 23:49:51 -0500

This is a traditional spice mix native to the southern part of Tunisia. Use it to enhance the flavours of various North African delights - especially tagines & stews. This is a simple but effective blend & a good base for many recipes.............. -- posted by Um Safia

Queen Mab's Midsummer Night's Dream Rose Petal Cake

Thu, 06 Mar 2008 11:39:29 -0500

Many of you who know me very well on Zaar, will also know of my love of and extensive research into historical traditions, cooking, food and recipes; this is a cake recipe that I have been refining for some time now, and at last, I have tweaked it sufficiently for modern day tastes! Heavenly light sponge cake, which is infused with rose water and studded with fragrant rose petals - Medieval cooking at its very best. Many people think of this type of cake as Middle Eastern, well in fact we have been flirting with saffron, flowers, herbs and nuts for centuries in Britain and Europe - our food has become LESS exotic as the years progressed. There has been a recent revival of using flowers in cooking; I prepare and cook with flowers regularly in the Auberge, and the dishes I prepare with flowers are always popular. You must remember to make sure that any flowers you use are insecticide and traffic pollution free! So, take a journey back into time - to Shakespeare's time and enjoy this delightful and romantic light sponge cake with your afternoon cuppa! This cake is also wonderful for an elegant and special dinner party dessert - serve it with a glass of Sherry, Port or Madeira for a true Shakespearean dessert cake. I have a recipe for Crystallised Rose Petals on Zaar for the decoration; you can also use dried rose buds or fresh rose petals. The name a light and delightful cake made with wild rose petals should have a romantic name, plus this is one of my favourite plays by Shakespeare! Recipe #248004 -- posted by French Tart

East African Curried Chicken Soup

Sat, 22 Mar 2008 17:38:07 -0400

This is a delightful East African soup. It is piquant and aromatic. I found this a few months ago, and I enjoyed it very much. I hope you do too! -- posted by Simba7

Ugandan Curried Potatoes

Fri, 20 Jun 2008 00:34:37 -0400

This is a great recipe for a potatoe side dish from Uganda, It is simple to make, fast & very tasty! Posted for ZWT 4. -- posted by Um Safia

Mchicha - Tanzanian Spinach & Peanut Curry.

Mon, 23 Jun 2008 22:22:32 -0400

Mchicha is a very traditional dish in Tanzania & can be made like this with peanut butter - homemade or natural is best - or it can be made with a whole coconut (grated flesh & milk) instead. Posted for ZWT 4. -- posted by Um Safia

Kansiyé - Traditional Recipe from Guinea (West Africa)

Mon, 23 Jun 2008 22:53:01 -0400

Kansiyé is a stew which is serve with rice. This is a very traditional dish in Guinea & is easy to make. Posted for ZWT 4. -- posted by Um Safia

Creme Caramela - Sudanese Caramel Custard.

Fri, 27 Jun 2008 11:53:11 -0400

This is a traditional recipe for the famous Sudanese version of creme caramel. Posted for ZWT 4. If you dont have a star shaped mould then use what you have. You can also make individidual servings. -- posted by Um Safia

Sudanese Cinnamon Tea.

Fri, 27 Jun 2008 11:54:20 -0400

This is a lovely simple recipe for traditional cinnamon tea as it is drunk in Sudan. You can reduce / increase the servings easily also. Posted for ZWT 4. -- posted by Um Safia

Gran's Flop Proof Chocolate Cake

Wed, 30 Jul 2008 19:03:23 -0400

My Gran gave me this recipe at my hen's party before I got married. I'll always keep it near, but paper get's damaged, so I'm saving it here. -- posted by Luschka

M'shewsha - Algerian Egg Dish for Breakfast or Coffee

Wed, 10 Sep 2008 17:58:30 -0400

This is a traditional family recipe for M'shewsha. M'shewsha is a delicious Algerian dish made with lots of eggs, a little semolina & a little flour. You pour warm honey over it & allow it to soak in........delicious! M'shewsha can be enjoyed for breakfast or with afternoon coffee - it tastes like a cross between a fluffy pancake & French toast! Traditional, it is thought to give you a lot of strength - manual labourers eat it often, as do women who've just had a baby! This is also great for Suhor during Ramadan - yum! -- posted by Um Safia

Chicken and Olive Tajine

Tue, 07 Oct 2008 22:10:00 -0400

This is a favorite in our house. I make it almost every week. -- posted by Moroccan Mama

Jazzy Potato Salad

Wed, 22 Oct 2008 19:08:13 -0400

This recipe I put together myself as I have children who refuse to eat anything that is white example ( potatoes, pasta, rice, white bread) this drives me dilly so I pulled everything out of the grocery cupboard and came up with this.To say the lest my children love this potato salad I make it often if we have a barbecue which we call a braai in Africa,our friends come to, they all have complimented me on this salad saying that it is absoultely delicous. -- posted by JeanineD 2

Prohibition Barbary Coast Cocktail

Tue, 09 Dec 2008 23:09:32 -0500

Only desperation would cause somebody to mix Scotch and gin, but Prohibition was a desperate timeand, surprisingly, the results aren't half bad. http://www.prohibitionrepeal.com/history/cocktails.asp -- posted by Jess4Freedom

Traditional Algerian Sables (Cookies) - Like Linzer Augen

Tue, 20 Jan 2009 17:42:52 -0500

This is my own family recipe for the traditional Algerian 'Sables' cookies. These sables are very easy to make & are a real favourite in our home. We like them with strawberry jam filling & icing sugar dusting or with apricot jam filing & dessicated coconut finish... but you can use any of your favourite preserves (if they have fruit pieces in you should sieve them before using. I have a special 4cm fluted sables cutter but you can use any cutters. I oftern use star cutters then punch out the small round centre by using a small metal bottle top (like on food colourings), or round cutter & using a small star, heart or flower cutter for the centre. These sables freeze nicely in layers separated by parchment or waxed paper in an airtight container. Allow to defrost in a single layer then dust the tops & fill with jam. -- posted by Um Safia

Algerian Helouwa Ta'aba (Lemon or Sesame Cookies)

Thu, 29 Jan 2009 23:31:09 -0500

Helouwa Ta'aba are very traditional, lovely simple cookies from Algeria. They should be quite hard, but if you prefer them a little softer then take them out of the oven at 20 minutes. There are 2 versions of this recipe, one flavoured with lemon & the other is plain but topped with sesame seeds. Both versions are below. This particluar recipe is our family recipe & is DH's all time favourite helouwa as it is not too sweet (so he can eat more lol!) -- posted by Um Safia

Dolma Dalya - Algerian Tomato & Pepper Stuffed Vine Leaves

Sat, 31 Jan 2009 12:56:46 -0500

This is a delicious vegetarian dish which makes a beautiful appetizer, side dish or mezze. This particular recipe is of Algerian origin - it's known as Dolma Dalya or Feuilles de vigne farcies - which I have slightly tweaked to suit my families taste. If you have never made stuffed vine leaves, you may want to take a look at my step by step tutorial here on Zaar : http://www.recipezaar.com/bb/viewtopic.zsp?t=250725 -- posted by Um Safia

Algerian Tli Tli B'djedj - Pasta With Chicken!

Fri, 06 Feb 2009 15:37:44 -0500

This is our family recipe for the very traditional Algerian dish tli tli. You can make tli tli with chicken or meat - the meat recipe is slightly different & I will post it later. You can use any tiny pasta for this but traditionally homemade tli til pasta OR orzo / bird's tongue that is used. My kids love it when I use the tiny stars or shells also. Traditionally we steam the pasta for this but you can cook it for 4 minutes or so in plenty of lighty salted water before adding the sauce - the pasta needs to absorb quite a bit of the sauce so keep it undercooked.. -- posted by Um Safia

Algerian Garantita / Karanteta - Chickpea / Garbanzo Souffle

Fri, 06 Feb 2009 15:39:11 -0500

Garantita is one of the most famous dishes in Algeria. It is made in every home & is a very popular 'fast food'. Traditionally, it is cooked until just firm around the edges, golden on top & nice and squishy in the middle (a BIT like souffle), then sliced (with difficulty!) & placed in a baguette with harissa. Chickpea flour is readily available in all Indian grocers (also known as Besan) or in Middle Eastern grocers. You can also make your own by grinding dry chick peas. This is our much requested family recipe...... -- posted by Um Safia

Algerian Broad Beans & Garlic ( Fèves En Sauce )

Sun, 12 Apr 2009 02:13:39 -0400

Here is my traditional recipe for Ros Bratel, which is a very old recipe from Algeria. It is simple to make with just a few ingredients & is really delicious. Eat it with plenty of fresh crusty bread for an inexpensive, light meal or have it as a side to roasted meats etc. -- posted by Um Safia

My Loubia / Lubia / Loobia - Classic Algerian Beans!

Tue, 19 May 2009 17:50:33 -0400

The best way to describe these beans is a spicier version of English baked beans! Haricot beans are cooked in a tomato sauce flavoured with lots of garlic, cumin & paprika. This recipe is for the way I cook it most - the slow cook way - but you can make it easily in a pressure cooker; just reduce the water to a total of 2 litres, add a chicken stock cube & take care with the seasoning. It should only take 45-50 mins in the pressure cooker. If you have any Algerian hot green peppers, this is really nice with 1-2 thrown in half way through! N.B: Time to make doesn't include overnight soaking of the beans. -- posted by Um Safia

Tamina - Algerian Toasted Semolina & Honey Sweet

Wed, 20 May 2009 14:03:43 -0400

Tamina is a very old Algerian recipe. Traditionally it is served to celebrate the birth of a baby, however many people eat it whenever they get the craving for something seriously sweet! It is most commonly served in small plates & people each have a small spoon with which to eat it, you can of course, serve individual portions. Algerian children go crazy for this so don't forget a plate for them! -- posted by Um Safia

Algerian Basboussa - Semolina Cake With Syrup

Thu, 21 May 2009 10:12:05 -0400

There are many, many versions of Basboussa ( and many spelling variations!) throughout the Arab world. Some of these are a spongy cake-like texture & some are more of a grainy texture. This Algerian version is more of a cake-like texture - which happens to be my favourite. I absolutely love the addition of coconut in the recipe, it really adds something to the Basboussa. This recipe is extremely simple to make & is delicious served with coffee or tea. It is definitely a Ramadan staple in our home! -- posted by Um Safia

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

Tue, 18 Aug 2009 03:02:02 -0400

This is a fantastic recipe from high in the mountains of northern Algeria. You can make either component by itself - you do not have to eat the bread with the dip but they do compliment each other. The bread is a typical Algerian semolina & olive oil flat bread (known as K'ssra), it is meant to be quite hard & crispy, the dip is Algeria's version of a fresh salsa. This recipe is delicious as a light lunch or snack & is perfect for Suhor during Ramadan as it is nutritious & filling. -- posted by Um Safia

Algerian Chicken & Preserved Lemon Bourek

Tue, 18 Aug 2009 03:23:38 -0400

The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

Tue, 18 Aug 2009 17:03:33 -0400

Most North African & Middle Eastern countries have a version of these. In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc.... I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon. These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni -- the personal cook to a wealthy Parisian family living in Tunisia. Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque - no more a minute or two. (if you are new to making rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

Tue, 18 Aug 2009 17:03:46 -0400

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand! -- posted by Um Safia

Meatballs With Chick Peas & Preserved Lemon -- Morocco

Mon, 24 Aug 2009 02:18:14 -0400

This recipe is one of my family's all time favourite meals. We used to make this with ground lamb or beef but decided that it was healthier (& just as tasty) to use chicken instead. You need plenty of fresh crusty bread to mop the delicious sauce up with. Sometimes I double up on the meatball ingredients & freeze half of the prepared meatballs to make it easier next time I cook this dish! -- posted by Um Safia

Algerian Khobz El Dar -- Semolina Bread

Tue, 25 Aug 2009 11:41:02 -0400

This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook. -- posted by Um Safia

Coconut Rice (Nigerian Style)

Thu, 27 Aug 2009 13:42:46 -0400

I love this dish....it was always something that we ate back home (Nigeria). I made the recipe to be very spicy but feel free to use half of the pepper or no pepper at all if you are not used to spicy foods -- posted by cookingAshley83

Shorba Baidha - Algerian Chicken Soup.

Thu, 27 Aug 2009 14:17:54 -0400

Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube... -- posted by Um Safia

Melt-In-Mouth Cookies, Egyptian Style - Ghorayebah غ&a

Wed, 30 Sep 2009 14:52:52 -0400

This is traditional Egyptian cookies which melt in your mouth as soon as you taste it; some times it even melts in your hands before biting to it! Its extremlly delicious and easy to make and bake. Egyptians are doing these cookies for thousands of years now and still doing it in especial occasions most of all the Eftar Feast Tips: *Add 1 egg white if its not holding it self * After baking slightly open the oven door (1cm) and leave the cookies in it till its rest/cold -- posted by A. Heshmat