| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Algerian |
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh green beans |
| 4 |
c |
Water — salted |
| 3 |
tb |
Peanut oil |
| 1 |
|
Clove garlic — mashed |
| 1/2 |
ts |
Ground cumin |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Ground cloves |
| 1 |
tb |
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
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”