North African Cooking


Milk and Pastry Pudding, 56 Coconut and Semolina Cake, 58 North African cuisine abounds in rich, savory flavors and aromas, yet the basic ingredients are familiar. They include fish, poultry, eggplants, zucchini, bell peppers, carrots, lentils, chickpeas, beans, apples, peaches, lemons, limes, dates, and nuts. Lamb is the favorite meat in North Africa. North African cooks transform these familiar foods with an array of flavorful herbs and spices. Common among them are cumin, cinnamon, ginger,...

Coconut and Semolina Cake Basboussa

This is a traditional Egyptian dessert. tbsp. plain yogurt c. slivered almonds c. chopped hazelnuts 1. Preheat oven to 350 F. Coat a 9 X 13-inch baking pan with butter. Set aside. 2. Mix sugar, coconut, and semolina in a large bowl. 3. In a large saucepan, bring the butter and milk to a boil. 4. Remove from heat and add the semolina mixture to the milk and butter. Mix well. 5. Add the yogurt, almonds, and hazelnuts and mix well. 6. Pour mixture into prepared baking pan and bake for 30 to 40...

Falatat Fiji wa Latsheen

In Morocco meals usually start with a salad, accompanied by bowls of olives and wedges of flatbread. 2 c. orange sections (about 2 large oranges) 10 tsp. orange-flower water (optional) 1. Combine all ingredients in a medium bowl. Cover and let stand for 30 minutes to blend the flavors. Preparation time 25 minutes Standing time 30 minutes Serves 4 *If the oranges are not sweet enough, add an extra teaspoon of powdered sugar.