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Monthly Archives: March 2011

Tajine of Lamb and Cauliflower Recipe – CookingWithAlia – Episode 135

Tajine of Lamb and Cauliflower Recipe – CookingWithAlia – Episode 135

To view written recipe, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=131&category_id=3&Itemid=110 Many viewers have asked me to show them how to cook Cauliflower. Cauliflower is one of those mysterious vegetables that we do not really know how to present and is often served raw with a dip. Today we are going to prepare Cauliflower the Moroccan way "Tajine" style! An easy recipe that is super delicious!

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Tasting Party Recipes: How to Make Moroccan Spiced Lamb Stew, with Joey Altman | Pottery Barn

Tasting Party Recipes: How to Make Moroccan Spiced Lamb Stew, with Joey Altman | Pottery Barn

In the "Tasting Party Recipes" video series, watch Chef Joey Altman show you how to make delicious recipes with flavors from around the world. In this video, Chef Altman shows you how to make Moroccan Spiced Lamb Stew, one of the lamb recipes inspired by the flavors of North Africa. This Moroccan stew is made up of apricots, raisins, chickpeas, tomatoes, and interesting spices. First, marinate the lamb in fresh spices and keep in the refrigerator. Then, add olive oil in a pan and sauté onions in it. Add the marinated meat. Let the lamb cook on one side for some time. Then stir and add garlic, chickpeas, dried apricots, raisins, harissa, tomatoes, water, and salt. Bake this in the oven for two hours to cook. These lamb recipes can be served in accompaniment with couscous and mint. Garnish the lamb with yoghurt sauce and pistachios. Follow these simple steps on how to make Moroccan Spiced Lamb Stew for a simple but delicious meal. To explore further, visit our Pottery Barn website: http://www.potterybarn.com/ Get tips for a tasting party, from the Pottery Barn website: http://www.potterybarn.com/design-studio/entertain/Around-The-World-Overview.html Buy serving and entertaining products from the Pottery Barn website: http://www.potterybarn.com/shop/dinnerware-entertaining/serveware/

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Gazelle Horns Covered with Sesame Seeds / “Kab-El-Ghazal” Recipe – CookingWithAlia – Episode 134

Gazelle Horns Covered with Sesame Seeds / “Kab-El-Ghazal” Recipe – CookingWithAlia – Episode 134

To view written recipe, click here: http://cookingwithalia.com/index.php?option=com_zoo&task=item&item_id=130&Itemid=110 If you go to any Moroccan bakery, you will, for sure, find them selling "Kab-El-Ghazal". It is a staple Moroccan cookie that literally means "the ankles of a gazelle" and it is also translated to "gazelle horns" due to the unique crescent shape of this cookie. The are different variation of Kab-El-Ghazal ; the original recipe is made of almond paste covered with a thin layer of pastry, but you can also find the ones covered with powdered sugar and others covered with sesame seeds. We are going to make the ones covered with sesame seeds. This is a simple recipe that will bring the flavors of Morocco right to your home!

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My Trip to Las Vegas – Part I: Street Shows!

My Trip to Las Vegas – Part I: Street Shows!

In January 2011, I spent few days in Las Vegas... so many things to see, so many things to eat, and so many things to remember. Las Vegas is the entertainment capital of the world and I had a blast! People say "What happens in Vegas stays in Vegas" but not with me! I say: "What happens in Vegas does NOT stay in Vegas" as I am going to share with you my memories from there. Enjoy!

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