Akoho sy Voanio (chicken in coconut milk) by Beanz

I found this recipe online and it's a little time consuming but totally worth it. If you like coconut milk, this is for you. You can make it as spicy or as mild as you like.

It is “Dip Time” of Year! by Catherine Pappas

These dips are so simple to make and so good to eat! Enjoy with Lots of Love, Catherine

Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts by Bob Vincent

Since I just finished preserving lemons I needed something to try them out on. This recipe is adapted from one by Claudia Roden in her book Arabesque. The original did not use chicken broth which I used. I also skinned the chickent pieces; browned…

Ham and Asparagus Spaghetti by Peter Brown

use a combination of fresh asparagus, well-cured deli ham and lots of fresh herbs such as dill, chives and basil to give this pasta dish a tasty array of flavours. It also makes a very pretty, colourful arrangement on the plate. It’s important to source good quality, freshly made pasta and if you can make your own pasta, even better.

German Challah by Doris Samson

This challah differs from usual one as it is not sweet and does not have egg in the dough.

Dovi (Peanut Butter Stew) by Grant Loney

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).

Easy Lamb Stew by Shauna Duncan

Super easy and amazing lamb stew--I would double the meat next time but nobody complained. :-) This would also work with any other meat on hand.

Jamaican Salad by RasJoseph

Moroccan Carrot Soup with Lentils by Hungry In The Rockies

OK, before you say it, I know that we are supposed to be a focused on flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices…

Moroccan Lamb Kabobs with Chickpea and Apricot Couscous by Hungry Jenny

These are really quick to make and the chickpea and apricot salad can be whipped up whilst the kabobs are grilling. This serves 2 so you can either make 8 kabob balls for a skewer each, or 16 smaller kabob balls for 2 skewers each! http://hungryjenny.blogspot.com/2010/08/say-no-to-takeaway-kick-up-lamb-kabob.html

CRISP CREAM SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

CRISP CREAM SALAD

Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Barbeque lamb chops

Traditional South African Lamb /MuttonSosaties by Peter Brown

This is the best Ive seen. Found it on FOOD .com by Zurie "Sosaties are not kebabs. They're lamb meat on skewers, but they marinate in a distinctive sauce with a traditional flavour. They are never made from beef, but from lamb or tender mutton. (Maybe it should be added that S A lamb, probably because of their grazing, is really…