quick recipes

Ras el Hanout

Ras el Hanout

from Classic Vegetarian Cooking From the Middle East and North Africa by Habeeb Salloum Ras el Hanout means “top of the shop.” For North African souks, or spice merchants, it is a point of honor to have the most sought after version of this blend. Ingredients: 1 tablespoon ground cumin1 […]

Harissa

Harissa

adapted from The North African Kitchen by Fiona Dunlop The word for the fiery Tunesian chili paste harissa is derived from the Arabic verb harasa, “to pound.” Ingredients: 1 tablespoon coriander seeds 1 tablespoon caraway seeds 2 teaspoons cumin seeds 9 oz. fresh red chilis, roughly chopped cloves from 1 […]

Tabouli

Tabouli

adapted from The New Moosewood Cookbook by Mollie Katzen The name for this bulgur wheat and parsley salad, tabouli, translates as “little seasoning,” and is derived from the Arabic word tabil. Ingredients: 1 cup bulgur wheat1 1/2 cups boiling water1 teaspoon salt1/2 teaspoon pepperjuice of 1 lemon1/4 cup olive […]

Fried Croacker

Fried Croacker

 IngredientsCroackerSaltPepperany other spices you chose to add Instructions:Rub your spices on the body of the fish.Wait till the oil is very hot.Then add the fish to the oilLet the each side fry for about 20 minsThen you’re done. Enjoy  

How to create fried yam

How to create fried yam

 These cubes of yummy soft filled deliciousness are pretty easy to make. I feel I should make a quick side note: these are not sweet potatoes these are actually tubers of yam. All you need to do is peel-wash-cut-fry and voila its ready to eat. […]