Recipe Based on: The Africa News Cookbook
Serving Size: 4
Saute all but couscous and chickpeas, until chicken is dkone. Add chick peas, simmer until warmed thorugh. Serve mixed together with prepared coucous. Seve.
Recipe Based on: From the Lands of Figs and Olives by Salloum and Peters
Serving Size: 6
In a saucepan, brown the meats in oil. Add onion, potato, zucchini, chickpeas and their liquid, salt, pepper, mint and boiling water. Bring to a boil, then lower the heat and simmer for 30 minutes. Add the egg noodles, cook for 5 minutes. Stir in the tomato paste. Simmer for 10 minutes and serve hot.
Recipe Based on: The Great Book of Couscous by Copeland Marks
Mix beef, rice, garlic, egg, salt, bay leaf, mace, pepper, thyme and olive oil together well. Shape into 2 large meatballs. Put onion, cilantro and water in a pan. Add meatballs. Cover pan and simmer over low heat for 2 hours or a bit more. Remove and discard cilantro. Serve with rice or couscous.
Recipe Based on: North Africa: the Vegetarian Table by Kitty Morse
Serving Size: 4
Stud onions with cloves. In soup pot, combine broth, squash, celery, tomatoes, cilantro and turmeric. Cover and bring to a boil. Reduce heat to medium and cook until the vegetable are tender about 30 minutes. Discard onion and cloves. In blender, puree the soup. Return soup to pot and add pasta. Simmer for 8 minutes. Thin with milk and heat through. Season with salt and pepper. Serve with lemon wedges.
Recipe Based on: The Great Book of Couscous by Copeland Marks
Serving Size: 6
For the white sauce. Heat oil in pan, add beef, onion, salt, pepper, cinnamon, parsley and chickpeas. Saute over low heat for 5 minutes. Add water, bring to boil and cook for 45 minutes. Combine all meatball ingredients and make into 2 inch balls, about 20. Put meatballs in simmering sauce and cook for 15 minutes. Remove from sauce and cool. Cook potatoes in water and salt until soft. Drain, add butter and mash. Set aside. Beat the eggs and flour together into a smooth batter. Take 2 tablespoons mashed potates push in 1 meatball and roll into a ball. Roll this in egg batter and set aside. Repeat until all meatballs are done. Heat oil in skillet and brown meatballs over moderate heat. Drain on paper towels. Serve warm on a platter and pour warm sauce over all.