Arabian Nights

Brenda's- Arabian Nights

From Morocco to Tunisia, Egypt to Persia the Middle East offers so much diversity in culture and in food! There are many yummy choices to be made...tasty tagines, warm fluffy couscous and exotic spices galore bring scents of coriander, cumin, saffron, marjoram, and onion mingled with the pungency of olive oil and the sweetness of sandalwood, mint, and roses, what a delight to the senses!

The traditional Arabian meal:
"To start the evening platters of hand formed meat kebabs are served, followed by an Arabian Stew (In Morocco= tagine) of chicken, lamb or beef simmered for hours in a spicy sauce and served with flat bread. In most Arab lands, each household makes their own bread, which is finished with a special family mark or stamp! After the tajine & bread, a batinjaan- chopped vegetable salad often consisting of eggplant or tomato is served as a separate course. Then comes Couscous, that marvelous Moroccan national dish made of semolina, cooked to perfection, each grain separate from the other. The dinner is completed with slices or wedges of peeled melon, pastries made with honey and almond such as the Middle Eastern favorite Baklava, and finally a small glass of mint tea." Doesn’t that sound fabulous?!

ARABIAN RECIPE RESOURCES:
http://www.twdg.com/cooking/
http://almashriq.hiof.no/general/600/640/641/khayat/title.html
http://www.middle-east.freeuk.com/
http://www.mideastfeast.com/
http://www.ummah.org.uk/family/recipes.html
http://tagines.com/default.cfm
http://www.al-bab.com/maroc/food/food.htm
http://www.world-cuisines.com/
http://eat.epicurious.com/recipes/
http://www.recipesource.com/