Cream of Sago Pudding with a Lemon Meringue Topping by Gypsy-Rose Belladonna Kilachef

Absolutely sublime! You will NEVER guess its sago you are eating! Combine cinnamon, & or nutmeg, or both if you like, this sago pudding is creamy, dreamy & absolutely delicious! It’s my own creation & off the back of many other recipe ideas! This recipe's secret to success is to allow sufficient time for the sago starch to become…

Lentils & Vegetables ~ Moroccan Style by Amos Miller

I began making this dish in the 1970s and it has evolved since then into a great Winter favorite. This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious…

Tilapia Broiled Egyptian Style by John Spottiswood

We adopted this recipe from our Egyptian babysitter in San Francisco named Hoda. We came to her house once to pick up our son and were greeted by the most amazing smell! She invited us to take a bite of the tilapia she had cooked. We were smitten. It was the first broiled, then soaked, recipe we had tasted, and it is still one of…

Smoked Turkey by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Turkey

BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN) by Gypsy-Rose Belladonna Kilachef

Moorishly fruitful with a citrusy burst on the tongue! Makes: 72 + 55 = Total 127 Rusks using a 72 & 55 Rusk Pasella pan (1 large + 1 medium sized pans) or use your very large oven pan + bread pans. *Note: If you decide to buy the Pasella pan (South Africa) for your Rusks make sure to get the correct pan size & cutters for 72…

A Stupendous One Dish Wonder, Moroccan Chicken Stew by Skinny Kitchen with Nancy Fox

This sweet and savory stew is unbelievably easy to make, soooo delicious and ready in 35 minutes. It’s not only tasty, it’s nutritious and beautiful to look at. This exotic stew has a wonderful blend of flavors and spices including a hint of cinnamon. It’s served over whole wheat couscous. The skinny on one serving is 382 calories,…

Spiced tomato, chickpeas and couscous soup by Easy Cook - Laka kuharica

Couscous adds a wonderful texture to this Moroccan-spiced tomato soup.

homemade apple crumble with vanilla ice cream by ELOLO HORGLI

Morrocan Grilled Salmon by John Spottiswood

This is a flavorful recipe that we adapted from one on Food Network. The addition of cayenne pepper along with extra garlic and cumin give this a more robust flavor than the original recipe. Serve with long grain rice or farro, pita bread, hummus or baba ganoush. Everyone we've served this to has loved it!

Cucumber & Tomato Condiment by Amos Miller

This is a very finely-minced salad-condiment commonly found in the northern mountains of Morocco. It is eaten with roast meats and substantial meat dishes. Most Moroccan salads benefit from a bit of quiet time so the flavors can integrate and the aromas build. This is very tasty as a topping for hamburgers, and can even be a dip,…

MOI MOI by hauwa

VERY EASY RECIPE,HIGGH IN PROTEIN GOOD FOR EVERY ONE NAD VERY EASY TO MAKE. MAKES A GOOD COMBINATION WITH OTHER FOODS AND ALONE.

BAMYA (MEAT WITH OKRA) by MARIA LOURDES V. LIPARDO-AYUB

I love Arabian food. It's so palatable and mild in spices. This dish is the gastronomic delight of Egypt.

CRÈME CARAMEL A’LA ARGENTINA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRÈME CARAMEL A’LA ARGENTINA

Rack of Pork and Beans by Nina Timm

This robust, rustic meal is perfect for lazy Sundays or a meal around the fire.

Dhania Chicken (coriander/cilantro chicken) by Padma Priya Manikam

This is a really subtle chicken dish that is full of coriander flavour that I found posted in seriouseats.com It states as a Kenyan dish adapted from Madhur Jaffrey's "Curries to Kebabs".