| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Algerian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh green beans |
| 4 |
c |
Water, salted |
| 3 |
T |
Peanut oil |
| 1 |
|
Clove garlic, mashed |
| 1/2 |
t |
Ground cumin |
| 1/4 |
t |
Paprika |
| 1/4 |
t |
Ground cloves |
| 1 |
T |
Slivered almonds |
INSTRUCTIONS
This is a variation on an Algerian recipe from Rose Dosti's Middle
Eastern Cooking. Since when is North Africa in the Middle East? You
may well ask. Clean and trim green beans. Simmer in lightly salted
water until just tender, about 30-45 minutes. Drain and put in serving
dish. Put remaining ingredients (except almonds) in a saucepan over
medium heat and cook for two minutes, stirring constantly. Add the
almonds and stir briefly to coat. Pour the oil mixture over the green
beans and toss gently until beans are thoroughly coated. Serve warm.
Canned green beans are not an acceptable substitute in this recipe.
Powdered garlic is probably OK. Karen Kolling DEC Systems Research
Center, Palo Alto, California, USA kolling@src.DEC.COM
decwrl!decsrc!kolling Recipe By : Middle Eastern Cooking by Rose
Dosti From: Date: 05/27 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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