Ingredients

chicken, 3.5 pound, cut in 6 pieces

butter, 3.5 T

vegetable oil, 1/4 c

onion, 1 large, cut into wedges

plum tomatoes, .5 pound quartered

parsley, 1 c fresh chopped

ginger, 1.5 t ground

black pepper, 1.5 t ground

turmeric, 1 t ground

jalapeno chili, 1 whole

cinnamon stick, .5

cayenne pepper, 1/4 t

saffron threads, 1/8 t crushed

turnips, 5 small, peeled, quartered

carrots, 4 large peeled, quartered lengthwise and crosswise

acorn squash, 1 large peeled, seeded, cut into 2 inch pieces

zucchini, 3 small cut quartered lengthwise then crosswise

garbanzo beans, 16,ounce, canned

water, 2 1/4 c

salt, 1.5 t

couscous, 3 c about 18 ounces

chicken broth, 4 c, canned

Note: Buy couscous from a Middle Eastern store, or you maybe can buy it at health stores.

Instructions

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.

This is not for the faint of heart, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over. If nothing else, we owe Morocco a thank you for this one.

1 recipe, kibbeh stuffing * (archive recipe)

1/2 c. olive oil

Methods / Instructions
Separate the raw kibbeh in half. Spread one half in the bottom of an oiled baking dish. Add the kibbeh stuffing and distribute evenly. Cover the stuffing with the remaining raw kibbeh mixture, spread evenly over the top. Cut into 2 inch squares. Spread the olive oil evenly over the top. Bake for 50 minutes in a preheated oven set at 350 degrees F. Can be served both warm or cold.

Kibbeh is a truly traditional Arabic dish with many variations.

Servings:6

1/4 cup fresh lemon juice

4-5 tablespoons tahini

2 cloves garlic

1 1/2 teaspoons of salt

1/4 cup fin chopped fresh parsley

Methods / Instructions
Remove green leafy part around stem of the eggplant but do not remove the stem.

Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.

Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a fork

or you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.

Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.

Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.

Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigerated

Servings: one appetizer dish

Cooking time: 20 minutes

water,3,cups,

lemon zest,2,strips,

parsley,4,sprigs,

garlic,4,cloves,crushed

peppercorns,8,,

celery leaves,1,handful,very large

olive oil,1,tablespoon,

onion,1,,large,chopped

garlic,6,cloves,minced

cummin,1 1/2,teaspoon,ground

cayenne pepper,1,pinch,

salt,,,to taste

black pepper,,,fresh ground,to taste

cilantro,3,tablespoons,chopped,fresh

lemon wdges,,,for garnish

rice,6,cups,cooked,for serving

Methods / Instructions
Peel the shrimp and place the shells in a saucepan with the water and the next five ingredients. Bring mixture to a boil, lower heat and simmer 50 minutes. Pour the liquid through a strainer and reserve 1 cup of the liquid.

Heat the oil in a large heavy skillet and add the chopped onion and 6 garlic cloves. Saute over medium-low heat until the onion is tender. Add cumin,cayenne,salt and pepper and the shrimp. Stir 2 minutes and pour the cup of reserved liquid(from shells) into skillet. Bring to a rapid boil, reduce heat to simmer and cook 15 minutes.

Best way to eat:Arrange in a serving dish, sprinkle with cilantro and serve hot.May be served over top of rice piping hot or rice may be served on the side. Garnish with lemon wedges.

A splendid aromatic dish. The spices awaken the taste buds. Derived from a Turkish dish. You can serve this dish to the king of Siam and be assured that it he will like it.

4 medium ripe tomatoes, chopped

3/4 cup sliced cucumber

2 small onions, sliced thin

1/2 cup black olives, pitted and halved

6 anchovy fillets, chopped

2 hard boiled eggs, quartered

1 t chopped fresh basil or cilantro

3 T. olive oil

1 T. vinegar

salt and pepper to taste

Methods / Instructions
Place all ingredients into a large salad bowl and toss gently.

May be served with pita bread.

A wonderful salad loaded with flavor

olive oil,1/4,cup

lemon juice,1/4,cup,fresh

cinnamon,1/8,teaspoon

garlic,2,clove,minced

salt,,

black pepper,,,ground

green pepper,1,,chopped in 1 inch pieces

onions,3,,par-boiled, chopped in 1 inch pieces

skewers,,, for grilling

Methods / Instructions
Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and membrane from chicken, cut into 1 inch cubes and combine with marinade.( refrigerate 2-3 hours )

Let stand at room temp 30 min before grilling. Thread skewers with chicken, onions and peppers. Grill or broil until golden, do not overcook, serve with pita.

Great for all occasions. Eat casually in a pita, or over rice on a plate. Health nuts will love it.

Servings: about 8 skewers