By: Alison Norquist / Contributing Writer In this 142-page cookbook by Nehal Leheta, the core of Egyptian cuisine is made accessible to readers with not just recipes but also advice on where to find specialty ingredients, swaps for them, and beautiful color photos of almost every dish. About Abou El Sid Named after the legendary … Continued
By: Mariam Alyakoob / Arab America Contributing Writer There are many indigenous herbs within Southwest Asia and North Africa that have been used in many of the cuisines of that region, but did you know that many of them are used medicinally as well? Herbs such as sage, black seed, and mint are a few … Continued
SOURCE: YAHOO BY: LYNN STEWART LIVING The layered flavors of Moroccan cuisine typically take hours to develop; think of the famous tagines or b’steeya, a savory pie made with saffron-spiced chicken (or pigeon) and sugared almonds. Spices play a big role in that layering, and you’d be hard-pressed to find a Moroccan dish that doesn’t include a good measure of … Continued
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