Licheeneh Ma Zahr Recipes
LICHEENEH MA ZAHR
Cinnamoned Peaches or Oranges from Morocco. For the test recipe I used one of my favorite summertime fruits: white peaches. Fresh from the garden lemon verbena garnished the fruit beautifully! From 'The Arabian Delights'. Try other seasonal fruits: watermelon/honeydew, nectarines, cara cara oranges, blood oranges, etc.
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Slice the fruit and arrange on a pretty serving platter.
- Sprinkle fruit with a splash of orange blossom water (about 1/2 tablespoon), ground cinnamon and powdered sugar.
- Cover and set aside to allow flavors to intensify. You can refrigerate the fruit but should serve at room temperature.
- Just before serving, add another sprinkle of powdered sugar and garnish with fresh herbs of choice such as lemon verbena or fresh mint.
- Servings estimated.
Nutrition Facts : Calories 29.2, Fat 0.2, Carbohydrate 7.2, Fiber 1.1, Sugar 6.3, Protein 0.7
SAUTEED TILAPIA WITH ALMONDS AND CHERRIES
Another WW recipe. 4 Points Plus per serving. I used fresh peaches instead of cherries on my first try since that's what I had on hand. You can probably use nearly any fleshy fresh and ripe fruit. I served this with couscous cooked in apple juice and water, and broccoli.
Provided by MonsterMaha
Categories < 30 Mins
Time 27m
Yield 4 Fish, 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast the almonds in a large nonstick skillet over medium low heat until aromatic and golden, shaking the pan often, about 4 minutes.
- Transfer to a bowl.
- Season fish with salt and pepper.
- Heat 2 tsp oil in skillet.
- Add fish. Cook until firm and lightly browned, about 2 minutes per side.
- Remove the fish to 4 serving plates.
- Heat remaining oil.
- Add onion. Cook until softened, about 2 minutes.
- Add vermouth. Cook 20 seconds.
- Add cherries, broth and thyme.
- Heat until simmering.
- Cook additional 30 seconds to reduce slightly.
- Divide sauce and almonds among the fish.
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