By Alison Behnke, Anna Christoforides, Lazaros Christoforides
From delectable Lebanese meze (appetizers), flavored with garlic, lemon, and mint, to Italy's pastas and pizzas, to the wealthy lamb dishes of Morocco, the Mediterranean is really a diner's satisfaction.
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Extra resources for Cooking The Mediterranean Way: Culturally Authentic Foods Including Low-Fat And Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through. **For an extra crunch, sauté 1⁄4 c. slivered almonds in 1 tbsp. of butter and sprinkle over tagine before serving. 48 1. In a large stockpot, heat olive oil over medium-high heat. Add chicken, the chopped onion, and garlic, and sauté 4 to 6 minutes, or until chicken pieces have begun to brown on all sides and onions are soft. 2. Pour about 1 c. of water into pot and add sliced onions, cinnamon, turmeric, salt, pepper, and saffron (if using).
Stir well and leave to warm over very low heat. Meanwhile, pour vegetable oil about ¥-inch deep in a skillet or saucepan. *** Set aside to drain on paper towels. 6. Dip makroudh in warm honey syrup and place on a serving platter. Serve cool. Preparation time: 40 to 45 minutes (plus 15 minutes resting time) Cooking time: 40 to 45 minutes Makes 25 to 30 pastries *Semolina is a coarsely ground wheat flour. Check for it at your local grocery store, coop, or supermarket. Try to avoid getting the white part, which has a bitter taste.
Pepper pinch saffron (optional) 3 tbsp. honey 1 c. dried apricots, soaked in water overnight couscous, prepared according to package directions *After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with hot, soapy water. Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through. **For an extra crunch, sauté 1⁄4 c. slivered almonds in 1 tbsp.
Cooking The Mediterranean Way: Culturally Authentic Foods Including Low-Fat And Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Alison Behnke, Anna Christoforides, Lazaros Christoforides