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Recipe Name: African And Middle Eastern Spice Info Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

*** NON NE *****
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" <> on Jun 2, 97

Nutrition (calculated from recipe ingredients)
Calories: 299
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 15.3mg
Sodium: 440.2mg
Potassium: 1270.9mg
Carbohydrates: 43.4g
Fiber: 0g
Sugar: 43.4g
Protein: 28.9g

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