In a 6-8″ frying pan, stir hazelnuts in salad oil over low heat until nuts are golden, 5-8 minutes. Cool. Add shredded lemon peel, lemon juice, water, and sugar.

Optional: 2 to 3 red chiles (hot peppers), diced (optional) 1/2 pound (250 grams) smoked or fried fish, boned, skinned and cut in small chunks 4 ounces (125 grams) dried prawns (shrimp); see cooks notes Cooks notes: Black-eyed beans may take up to 1 hour to cook. One can (14 ounces) diced tomatoes with their […]

1) Grind the walnuts in a blender, or pound them in a mortar until pulverized. Transfer to a mixing bowl. 2) Add the remaining ingredients and blend well. Place the spread on a flat serving dish and form into the shape of a fish. Decorate by surrounding with parsley (or cress) and unbroken walnut halves. […]

Wash and halve peppers lengthwise, removing veins and seeds. Steam lightly and set aside. Cook cous-cous in water for 2-3 minutes; let stand for 10 minutes, then add butter, chopped tomato and chopped scallions. Mix well, salt to taste. Stuff cous-cous mixture in pepper halves. Covver each pepper with a slice of cheese, sprinkle sesame […]

Broil eggplants over gas flame until skin is charred. Discard peel and mash eggplant to a pulp. Heat ghee or oil and cook onion and chilies until soft. Add tomatoes and spices and continue to cook until tomatoes are soft. Mix in eggplant and cook until mixture is almost dry. Serve hot garnished with chopped […]

Preheat oven to 425. Place margarine in 9×13″ baking pan and melt in oven. Wash potatoes well. Cut into lengthwise wedges about 1/2″ across. Add potatoes to margarine and stir to coat. Sprinkle with onion, salt and pepper. Bake 30 minutes or until tender and browned, turning occasionally.

Carefully skin the onions and cut the root end so the onion will sit upright. Cut the stem end flat and core out the center of the onion with a mellon baller or small spoon. Put onion in a close fitting heatproof bowl. Place 1 Tablespoon of sugar into the center and cover the sugar […]

Cook the lentils in the water for 30 minutes; drain. Melt butter and add the carrot, onion, and garlic and saute for a minute. Add the flour, applesauce, curry powder and 2 cups water. Simmer for 30 minutes. Add the lemon juice, lentils, and rice. Heat the dish thoroughly and serve.

Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture […]

Wash your potatoes very well but dont peel them. Grate them coarsely into a bowl. Grate in an onion. Add the beaten eggs, flour, salt and pepper. Let the mixture sit for ten minutes just to thicken. Pour off excess liquid. Heat the vegetable oil for one munite in the frying pan, then drop teaspoonfuls […]