FATMA’S ALGERIAN ESCABECHE "From Fatma Charif who in 1974 spent a lot of time furthering my culinary education in Algiers. You can use any small fillet you...
ESCUDILLA 2½ qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions ½ Stewing...
SELATA TOUNSYA HELIKS (MIXED TUNISIAN SALAD) Recipe of the chef of the restaurant “Le Mrabet”. 250 g tomatoes 200 g green peppers 200 g cucumbers 50 g...
SALATAT BATATA WA JIBAN (POTATO AND CHEESE SALAD) The red-hot embers barely kept us warm as we huddled around a Tunisian earthenware kanoun (a small stove) on...
SELATIT ANSHOUA (ANCHOVY SALAD) 250 g potatoes 250 g beetroots 150 g anchovy fillets 50 g parsley 50 g green olives 50 g black olives 1 onion 2 eggs 4...
HERISSA DIYARI (HOMEMADE HERISSA) Herissa is used to add flavour to a lot of Tunisian dishes. In some of them herissa is a necessary ingredient, but in some...
... Title: Boned Oysters Categories: Greek, Ancient, Seafood Servings: 1 12 Oysters, fresh or frozen 1 c Flour 1/2 c Oil Salt and pepper; to taste Use...
I've noticed that I will occasionally see a recipe that uses a sauce. Often such recipes will say something like, "Add a jar of alfredo sauce." I'd be happy to...
Hello ~ My name is Judie and I live near Phoenix, Arizona. I am diabetic and my doctor recently suggested I might wish to pursue a Mediterranean way of life....
I too am new to the group. Just wanted to introduce myself. My name is Micki and I am in love with Mediterranean food! It is so healthy I can almost hear my...
