Around the Arabian Gulf, highly spiced food is still common: recipes from
the region call for complex spice blends, often with chilies. Enthusiasm
for rich spicing passes to North Africa, to Ethiopia and the countries of
the Magreb (Morocco, Algeria and Tunisia), where food is spiced with
pepper, cubebs, cumin, caraway, cinnamon and cassia, ginger and saffron.
Chilies and mild peppers are common too, but not all the food is
ferociously hot; many Moroccan dishes are quite delicate and subtle in
their flavoring. Further south, in both East and West Africa, chilies are
the dominant flavoring. Elsewhere in the Middle East, subtle spicing
prevails in the Arab countries, Iran and Turkey.
Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991
ISBN 0-670-83437-8 The book is lavishly illustrated with full color
photographs of the herbs and spices- whole, mixed, ground.
Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #632
by "Mary Spyridakis" <MSpork@msn.com> on Jun 2, 97
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!