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Malva Pudding by Grant LoneyMalva Pudding is a classic South African Food dish, that origionally comes from the Dutch, it is a sweet pudding, which is usually served hot with sauce, custard or ice-cream and you will often find it on the dessert menu in many South African restaurants. Malva Pudding is made with apricot jam and has a spongy caramelized texture.… |
1 vote
3421 views
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Moroccan chickpea and lentil stew by Easy Cook - Laka kuharicaTasty, flavorful stew ideal for UN dieters and vegetarians. |
2 votes
3626 views
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Smoked salmon velouté pasta by Peter BrownThe secret of this dish is in the sauce or velouté, which is basically a creamy cheese sauce that adds a whole new dimension to pasta and can be used in a number of other dishes.. The smoked Salmon adds a great smokey taste to this dish I found this on Iafrica and its great |
1 vote
2123 views
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Moroccan braised beef by Easy Cook - Laka kuharicaBraised tender beef intensely flavored with Moroccan spices, delivers the warm, sweet-savory flavors of Morocco. |
1 vote
5834 views
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Moroccan Short Ribs by Nancy MiyasakiThis yummy short ribs recipe is full of delicious flavors and lots of colorful and tasty vegetables. It goes great over couscous or mashed potatoes. If serving with couscous, add slivered almonds and dried currents. That will add a nice sweetness and nuttiness to the dish. |
3 votes
12464 views
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Calamari tagine by CHEF ASHRAF ABD ALEEM ELKHARBOTLYCalamari tagine |
1 vote
6925 views
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Chicken Schawarma by CHEF ASHRAF ABD ALEEM ELKHARBOTLYChicken Schawarma |
1 vote
3240 views
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haruf by CHEF ASHRAF ABD ALEEM ELKHARBOTLYharuf |
1 vote
6858 views
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Fresh chili paste by CHEF ASHRAF ABD ALEEM ELKHARBOTLYFresh chili paste |
1 vote
11296 views
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Leg of Lamb with Moroccan Seasonings by John SpottiswoodThis was a wonderful leg of lamb that I cooked for a Holiday gathering this year. I took a base recipe for Moroccan Roast Lamb from one of my favorite cookbooks - Recipes from Morocco by Sufo. I then added roast potatoes and created a gravy from the drippings. It couldn't have come out much better. Everyone raved about it. I used… |
8 votes
10312 views
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Moroccan Bread by Amos MillerIt is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the staff of life'. As anyone who has traveled to North Africa knows, bread is a special food, treated with the utmost respect and central to every meal. My Mountaineer gramps would have much… |
2 votes
8016 views
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Hot Ox Tongue and Mustard Sauce by Peter BrownA old farmers recipe from the Great Karoo region of South Africa |
1 vote
8855 views
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Moroccan Tagine of Mutton with Green Beans and Olives by mamatkamalMutton meat is largely used in Moroccan Tagines, known as "Mouton" and it is a rich and flavoured meat. You could make the same tagine with chicken but you have probably knock a few minutes off the cooking time. This is one of my mother's recipe in which all the ingredients used make a delectable combo. Great combination! If you… |
1 vote
4667 views
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RoseWater CRÈME BRULEE by CHEF ASHRAF ABD ALEEM ELKHARBOTLYRoseWater CRÈME BRULEE |
1 vote
6665 views
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Tuna Salad by Peter BrownOver the festive season I got bored with the regulatory food so searched the fridge and cupboards for some change,all I found was a tin of Tuna in brine so concocted a salad with what was available. It turned out good .All I accompanied it with was a fresh roll and butter |
1 vote
2426 views
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