Name: African and Middle Eastern Spice Info
Ingredients: *** NON NE *****

[The term] unconditional love, translated into unconditional approval… Jesus, however, can be angered and grieved by stubborn hearts (Mark 3:5). He severely rebuked His own disciples (Mark 8:33). The mind and emotions of God are His mind and emotions. His responses toward those who were both for Him and against Him were rich and lively. They cannot be contained by the word unconditional, especially when the word suggests that there is never any disapproval of a person’s behavior. If there were no disapproval of our behavior, there would have been no cross.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
	Arab	! info, Mid-east	1	Servings

INGREDIENTS

*** NON NE *****

INSTRUCTIONS

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

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