To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

For Full Recipe Details: https://www.cookingwithalia.com/931-leg-of-lamb-with-fried-almonds/ INGREDIENTS: 1kg (2 lb) leg of lamb, cut into large chunks 4 onions, diced 1 teaspoon smen (fermented butter) 4 tablespoons olive oil 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 1 teaspoon salt 2 teaspoons paprika 2 teaspoons ground ginger 2 teaspoons dried cilantro Pinch of saffron threads 140ml (1/2 cup) water For decoration: Fried almonds Boiled eggs, cut in half DIRECTIONS: 1- In a large bowl, combine the spices, smen (fermented butter), and water to form a paste. 2- Add the meat, then mix to coat in the spice mixture. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes. 3- Place a pot over medium heat. Add the onions then place the meat on top. Drizzle the olive oil around the edges of the pot, then cook while stirring for 10 minutes. 4- Add enough water to cover 2 thirds of the meat. Cover the pot and cook for one hour or until the meat is done. Add more water if needed. Once the meat is tender and the sauce has thickened, place the lamb in a serving plate, decorate with the fried almonds and boiled eggs, then enjoy!

For full recipe details: https://www.cookingwithalia.com/930-lamb-liver-with-charmoula/ INGREDIENTS: 500g (1 lb) lamb liver, cut into medium cubes 2 onions, diced 4 garlic cloves, grated 1 teaspoon chopped preserved lemon pulp 2 tablespoons chopped parsley and coriander 4 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon chilli powder 1 teaspoon cumin 2 teaspoons paprika 260ml (1 cup) water For decoration Preserved lemons Parsley and Coriander, chopped DIRECTIONS: 1- Heat the olive oil in a pot over medium heat. Add the liver pieces then cook while stirring for 5 minutes. 2- Add the onions and garlic, then cook for 5 more minutes. 3- Add the spices, chopped parsley and coriander, preserved lemon pulp, and water. Mix to combine, cover the pot and cook for another 10 minutes until the liver pieces are tender and the sauce has thickened. Serve with a sprinkling of parsley and preserved lemon pieces.

RECIPE: https://www.cookingwithalia.com/932-iced-moroccan-mint-tea/ INGREDIENTS: For the tea 2 tablespoons loose green tea (Gunpowder or Chun Mee) 1 small bunch of fresh mint Honey, to taste 1 lemon, sliced into rounds 700ml (3 cups) boiling water 1L (4 cups) room temperature water For serving Ice cubes Lemon slices Mint DIRECTIONS: 1- Place the green tea in a teapot and add 230ml (1 cup) of boiling water. Let it rest for 1 minute, then pour the water into a cup. Set aside. 2- Add another 230ml (1 cup) of boiling water to the teapot, swish around, then pour the water into a cup. Discard. 3- Pour the cup of water set aside in the first step back into the teapot, then add more boiling water until the teapot is three quarters full. 4- Place the teapot on the stove on low heat and bring the tea to a boil. 5- Remove the teapot from the heat and add the mint. Set aside for 5 minutes. 6- Strain the tea into a large heatproof jug. Discard the tea leaves and mint. 7- Add the lemon slices, honey and the room temperature water to the jug. Mix and refrigerate for at least an hour. Serve with ice cubes, mint and more lemon slices.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Check out the full details for Strawberry Milkshake with Rose Water on CWA website: RECIPE: https://www.cookingwithalia.com/929-strawberry-milkshak/ INGREDIENTS: For the milkshake 400g vanilla ice cream 180g fresh strawberries, stems removed 3 tablespoons rose water For serving Whipped cream Dried roses DIRECTIONS: 1- Place the ice cream, strawberries and rose water in a blender and blend until smooth. 2- Pour the milkshake in your serving cups. Top with whipped cream and dried roses, then serve immediately.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen