This is a simple yet satisfying way to end a meal and the way many Moroccans around the world do. I love the satisfying taste of this light and refreshing dessert.
1 tablespoon orange blossom water
1/2 tablespoon powdered sugar
1/2 teaspoon cinnamon, ground
1. Peel orange, removing all white. Slice thinly then divide into small pieces. Drizzle orange blossom water over oranges, sprinkle sugar and cinnamon. Finley cut peel into slices or other shapes for decoration.
Yields: 2 servings
I am also a featured publisher at Meccapress.com. You all should check it out. It is cram packed with ethnic food, videos included. Their having a cooking contest so you should get involved.
I was so excited to use my new clay baking dish. It is pretty much a tangine without the top. When we bought it, we were told to soak it in water for 48 hours to soften it for cooking. After that was complete, I got it ready to use. What better way to put it to use then by cooking a Moroccan dish. If you do not have any earth ware or a tangine just use a regular baking dish. When I popped this out of the oven and lifted the foil it smelt amazing, I had not even saw it yet. However, when I did wow, it was beautiful. Each piece was enough to make you close your eyes and say ‘mmm’ it was filled with so many flavors.
1 chicken cup into 8 pieces
1 onion, chopped
2 garlic cloves, diced
1 (1 inch) piece of ginger, diced
2 tablespoons olive oil
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
1/2 tablespoon sea salt
2 teaspoons black pepper
1 tablespoon za’tar
1 teaspoon sumac
1/2 lemon, finely sliced
1 pinch saffron threads
1. In a clay or 12-inch round baking pan, drizzle olive oil. Add chicken, onion, garlic, ginger, cilantro, parsley, salt, pepper, za’tar, sumac and saffron evenly. Add lemon slices atop chicken. Cover with foil tightly.
2. In a pre-heated 350 F oven, cook chicken for 1 hour.
Yields: 3 servings
I cannot believe that I have not posted pictures of Riyadh earlier for you all to see. I took some nice pictures this weekend. Well, nice to me since I do like rather odd things. Have a look at where I love, enjoy.
My brothers and I always loved a hot cup of cocoa in the wintertime growing up. Usually we just had a cup of Swiss Miss but it was a real treat when our momma would make us the homemade version. We loved to plop several big marshmallows on top or a dollop of whip cream. I adapted this recipe straight from Hershey and it’s just one of those things that need no change. I love the perfect creamy and chocolate texture of it. You can even add a dash of cinnamon which is delicious in hot chocolate.
2 cups milk ( I use whole)
1/2 teaspoon vanilla extract
4 tablespoons sugar
4 tablespoons cocoa powder (non sweet)
1. In a small saucepan on medium heat, add milk, vanilla, sugar and cocoa. Beat with a whisk until smooth. Allow to cook until thoroughly heated, about 1 minute.
Yields: 3 servings
* try my homemade marshmallows for a real treat here.