In finance the Arabs developed the system which is known today as banking as well as bookkeeping, commodities and investments.
- First Annual Chaldean National Conference
(Sunday, May 19, 2013 ) - Islamic Center of America Spring Fundraising Dinner
(Sunday, May 19, 2013 3:00PM) - ACC 11th Annual Golf Outing & Scholarship Awards Dinner
(Tuesday, June 04, 2013 10:00AM) - NAAMA 27th International Medical Convention
(Saturday, June 29, 2013 ) - 55th Annual American Federation of Ramallah Palestine Convention
(Thursday, July 04, 2013 )
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- Activists Seek Recognition of Former Downtown ‘Little Syria’ at the National September 11 Memorial Museum
(Saturday, May 18, 2013) - Arab International Festival Postponed for 2013
(Friday, May 17, 2013) - Amer Zahr: 65 Years Later, & We’re Winning
(Thursday, May 16, 2013) - Al Jazeera America Details Plans for Detroit
(Wednesday, May 15, 2013) - New Arab Media Landscape Needed
(Tuesday, May 14, 2013)
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Mechoui - Roasted Lamb
Mechoui, in Morocco', is made by roasting a whole lamb basted with herbs and spices over red-hot charcoal. Crisp on the outside and tender inside, it is a succulent dish fit for any feast. However, even when roasted in an oven, as in this recipe, mechoui is still a mouth-watering dish. Serves 10 to 12.
- 1 leg of lamb, about 6 to 8 pounds
- 1/2 head of garlic, peeled and crushed
- 2 teaspoons ground coriander seeds
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoon pepper
- 1 teaspoon thyme
- 1 teaspoon ginger
- 1 teaspoon paprika
- l/4 teaspoon cayenne
- 1/2 cup butter, melted
Trim excess fat off leg of lamb, then make half a dozen deep slots in meat and set aside.
Make paste with remaining ingredients then rub leg of lamb inside the slots and all over the exterior, utilizing all the paste. Place in a baking pan, then bake in a 3500 F preheated oven for 2 hours, basting every 20 minutes with the juices in the pan and turning over once after 1 hour. Place under the broiler for 5 minutes on each side, then serve hot.
Note: If a well-cooked leg is desired, increase the baking time by 30 minutes.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |