Moroccan Broiled Fish Skewers or Fillets by John Spottiswood

This is a tasty Moroccan dish that you are sure to love. Serve it over salad, cous cous, bulgar pilaf, or white or brown rice. We've used thick white fish but also thinner fish like catfish or tilapia when they are more reasonable. You can't skewer them, but you can broil the whole fillet (see picture). It also works with salmon…

Beer marinated pork chops by Peter Brown

When selecting pork chops for this dish make sure they are evenly sliced so that they are all ready at the same time. The chops should also have a good circle of fat because this adds to the flavour. To extract the best flavour from the marinade it is best to soak the meat overnight in a covered dish in the refrigerator, otherwise…

Moroccan-Style Carrots with Mustard Seeds and Orange by Catherine Pappas

Adapted from: Weight Watchers’ Annual Recipes for Success 2009. This is a wonderfully flavorful way to serve your vegetables. Enjoy and Cook with Love, Catherine

Cinnamon-Spiced Moroccan Chicken by Chef Smith

Featherlight Dumplings by Les

These featherlight dumplings are delicious family favourites. Great with a good stew. Perfect for 'one pot' cooking and sooooo easy to make!

FELAFEL SANDWICH (Middle Eastern Fritters) by MARIA LOURDES V. LIPARDO-AYUB

This is one of my favorite "street foods" in the Middle East. It is originated in Egypt as a snack. Here is my version of felafel recipe...

Mustard seed cucumbers by Doris Samson

This is a novel way of making pickled cucumbers. The recipe originates in Germany where it is called Senfgurken.

Side order of sliced fruit and watermelon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Side order of sliced fruit and watermelon

condiments for fuul by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

condiments for fuul

ORANGEVANILLA by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

ORANGE VANILLA

Fresh chili paste by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fresh chili paste

Curried Onion salad by Peter Brown

A must with any BBQ (BRAAIVLEIS) a Cape Malayinfluenced recipe . a good side dish with any cold meat dish

Spicy Baked Fish by Peter Brown

Seafood and hot spices make a very tasty dish for summer and it is well-suited to a variety of salads, particularly with the traditional Lebanese bulgar wheat salad, Tabbouleh. It is important when spicing up fish to use firm white fish because oily fish and spices are not firm friends. It is also important when you use lemon or…