erinskitchen's Recommendations

Options for This Page

Viewing 1-10 of 17 Items

Sumac Spice

First to recommend

Description

This lemony, sweet spice is a cornerstone of many Middle Eastern recipes and the base for Za'atar, a common spice mix that includes thyme and sesame sseds

Updated Sep 12, 2006

For people who like:

Comment

This is:

Couscous Pot

First to recommend

Description

This couscoussier is a traditional steaming utensil from Morroco. You steam the couscous grain in the upper chamber while your meat or veggies cook in the lower part. Ingenious!

Updated Aug 22, 2006

For people who like:

Comment

This is:

Couscous

First to recommend

Description

A basic grain for most Middle Eastern dishes. Great for soaking up the spicy juices of your tagine.

Updated Aug 22, 2006

For people who like:

Comment

This is:

Halawa bi Festok (Pistachio Halawa)

First to recommend

Description

A sweet candy made from ground sesame seeds, sugar or honey, butter and in this case, pistachios. Interesting dessert--good for crumbling over ice cream.

Updated Aug 22, 2006

For people who like:

Comment

This is:

Le Creuset Tagine

3 people recommended this item

Description

From the website www.maroque.co.uk:

Tagine is the Moroccan word that refers to both the unique glazed earthenware vessel with a distinctive conical lid and also the food prepared in it.

Traditionally used by nomads as portable ovens over charcoal braziers for making stews, usually containing meat, the tagine is used for both cooking and serving, but care should be taken to protect your table when using the tagine as a serving dish as the base will be very hot. (via seantimberlake)

Updated Nov 17, 2006

For people who like:

Comment

This is:

Preserved Lemons

First to recommend

3 people recommended this item

Description

Use in any Middle Eastern or Morrocan dish, especially couscous or roasted chicken.

Updated Aug 22, 2006

For people who like:

Comment

This is:

Whole Cumin Seed

First to recommend

Description

A key ingredient in Middle Eastern cooking. Use a spice mill or mortar and pestle to grind.

Updated Aug 22, 2006

For people who like:

Comment

This is:

Pomegranate Syrup

First to recommend

Description

Use it to make the Lebanese red-pepper walnut dip muhammara or as a glaze for pork or lamb. This sour-sweet syrup has many savory food uses.

Updated Aug 22, 2006

List that features this:

For people who like:

Comment

This is:

Harrissa in Tube

2 people recommended this item

Description

Harissa (pronounced huh-REE-suh) is a Tunisian chile paste often used as a meat rub or a condiment. It's smoky, slightly sweet and spicy flavor adds punch to Tunisian couscous, fish dishes, or in soups or stews. Recipes vary, but it often includes smoked chili peppers, coriander, garlic, cumin, and sometimes tomatos. (via Erin's Kitchen)

Updated Aug 22, 2006

For people who like:

Comment

This is:

The Omnivore's Dilemma

13 people recommended this item

Description

Wonder what all the fuss is about local eating? Read this book and you'll know. Follows four meals from source to table, ensuring you'll never look at your meals (especially corn!) the same way again.

Updated Aug 21, 2006

List that features this:

For people who like:

Comment

This is:

RSS Subscribe to this page

Viewing 1-10 of 17 Items

Lists

Image of erinskitchen

How-to Eat Local: Books and other resources

Updated Aug 29, 2006

Eating seasonally and eating locally (food grown within an approx. 100 mile radius of your home) have gotten a lot of attention...

Image of erinskitchen

Food for Arabian Nights

Updated Sep 12, 2006

Craving Middle Eastern/North African cooking? Here's what you need to get started.

ThisNext Information

Copyright ©2005-2009 ThisNext, Inc.