| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Moroccan | 1 | Servings | |
INGREDIENTS
| 4 | Sweet potatoes (up to 5) | |
| cn | Chick peas, drained and rinsed | |
| 1 | Handful of frozen peas | |
| Onion | ||
| 1 | tb | Olive oil |
| Cumin | ||
| Ginger | ||
| Cinnamon | ||
| Chicken soup broth | ||
| 1 | lg | Tomatoes (up to 2) |
INSTRUCTIONS
http://www.virtual.co.il/city_services/kitchen Recipies from Virtual Jerusalem. Here are some recipies I found at the above address in Israel. These are the two I selected but there are several more. Sweet Potatoes: Saute onions in olive oil until light brown. Add cut up potatoes, chick peas and spices. When starts getting dry, add 3 tbsp of chicken soup broth, tomatoes and peas. Cover and let cook until sweet potatoes are tender. Cous-Cous: Put couscous in bowl and add 1 1/2 cups clear chicken broth. Let stand for about 5 minutes until cous-cous is tender. Saute couscous in olive oil for 3-4 minutes, stirring constantly. Add chopped fresh parsley (you can even add artichoke stem pieces if you are also serving artichokes). Posted to JEWISH-FOOD digest V97 #039 by Exelynn@aol.com on Feb 3, 1997.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”