Recipes2u

Sharaab al Ward (Red Rosewater Cordial)
Often served cold to guests when tea or coffee are not
desired.
3 drops red food coloring
4 cups atter syrup
Iced water
Add food coloring to atter syrup; mix well. Cover airtight and
store in refrigerator.
To serve, dilute 2 tablespoons of syrup in a glass of iced
water. The best way to drink it is to […]

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Spicy Moroccan Cigars
Source: Lior (Israel)
This is very famous. We have it in Israel, too, but it’s a
Morrocan original!
Version 1
1/2 pound butter, cut into bits and clarified
14 sheets phyllo pastry, each about 14 inches long
and 12 inches wide, thoroughly defrosted if
frozen
Preheat the oven to Mark 6: 400 degrees F. Grease 2 baking
sheets […]

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Roast Pepper Peach Salad
Serves 4.
This is a dish from traditional Turkish cuisine, which
frequently combines fruit with meat or vegetables. With local
peppers and peaches both now on-stream, it’s a perfect, cooling
dish for late summer.
2 sweet green peppers
2 sweet red peppers
3 ripe peaches
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons (25 mL) olive oil
2 teaspoons (10 mL) […]

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Bulgur Pilaf with Tomatoes (Burghul bi Banadoura)
1 large onion, chopped
5 tablespoons vegetable or extra-virgin olive oil
3 cups coarse-ground bulgur, washed in cold
water and drained
1 pound tomatoes, peeled and chopped
2 teaspoons tomato paste
2 teaspoons granulated sugar
Salt and pepper to taste
1 teaspoon allspice
1 1/2 cups water
Fry onion in 2 tablespoons of oil until […]

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Moroccan Tomato Soup
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 teaspoon sea salt
3 tablespoons honey
1/2 teaspoons ground cinnamon
2 pounds tomatoes, peeled, seeded, and pureed or
1 (28 ounce) can pureed tomatoes
2 tablespoons tomato paste
5 cups water
1/4 cup minced fresh dill or 2 teaspoons dill weed
2 tablespoons balsamic vinegar
Fromage blanc or low-fat […]

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