Algerianzrodiyamcharmlacarrotswithvinegar Recipes

Steps:

• Peel the zucchini and potatoes.
• Chop the stem off the zucchinis.
• Chop the potatoes and zucchini in half short ways so now you have 4 zucchini pieces, each about 3 inches long and 4 potato pieces, each about 2 inches long.
• Carefully scoop out the inside of each zucchini piece, leaving a wall about 1/4 inch thick around. Discard the scooped out part.
• Carefully scoop out each potato in the same manner but save the scooped out portion.
• Mix together the ground meat, 1 tablespoon of parsley, rice, egg, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon.
• Stuff the meat mixture into the potatoes and zucchini, loosely.
• Heat oil in large pan and saute onion and lamb together.
• Add the water and bring to boil over medium high heat.
• Add the chick peas, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon cinnamon and simmer over low heat for 20 minutes.
• Put the stuffed vegetables in the sauce along with the reserved potato pieces. Cook covered for 1/2 hour.
• Remove from heat and add lemon juice and 1 tbsp parsley.

Steps:

• Combine flour, water, oil, salt and pepper in food processor until mixture is smooth.
• Pour into glass or metal pan at least 6x10-inch.
• Pour the beaten egg over.
• Bake 375° for 1 hour or until top becomes golden.
• Sprinkle with cumin.
• Slice and serve on baguette with harissa or other hot sauce.

Steps:

• Sautee onions and garlic in olive oil until onion is translucent. Add cilantro and veggies and spices and stir it around, then add water and cover.
• Let cook over medium heat until vegetables are tender, about 15 minutes.
• Take vegetables out when tender and mash or puree, then return to the pot.
• Add tomato paste, garbanzos, and bulgher wheat, cook another 10- 15 minutes. Add additional water if necessary (if soup looks too thick while cooking).

Steps:

• Place 4 tablespoons olive oil in blender with cilantro, garlic, ginger, cumin, coriander, anise, cayenne pepper, 1/4 teaspoon salt and lemon juice. Process until smooth.
• Cut fish in 4 or 6 portions. Season with salt and pepper. Place in dish, and coat with mixture. Marinate 2 hours.
• Meanwhile, heat oven to 300°F Place tomato halves in tagine or in baking dish. Brush with 1 tablespoon olive oil, season with salt, and bake 1 1/2 hours, then chop coarsely.
• Heat remaining oil in skillet. Add onions and peppers, and sauté about 5 minutes. Add eggplant, and sauté 5 minutes longer. Add tomatoes and olives. Season to taste.
• Place mixture in tagine or in baking dish, or leave in skillet if it is ovenproof and has a cover. Place fish on top of vegetables. Cover tagine, baking dish or skillet. Place in oven to bake for 20 to 30 minutes, or simmer on top of stove over low heat, about 15 minutes. Garnish with cilantro and serve.

Steps:

• Mix together all vinaigrette ingredients with wire whisk.
• Add pepper, pimento and onion to chilled rice. Mix well.
• Pour Vinaigrette over rice. Add salt and pepper to taste.
• Place in 8 or 9-inch pan. Press firmly. Chill.
• Invert on serving plate. Decorate with hard-cooked eggs, mushrooms or olives.