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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

RECIPE DETAILS: https://www.cookingwithalia.com/928-jawhara-with-cream-and-almonds/ INGREDIENTS: For the cream: 150 milliliters (1 cup) whipping cream (35 % fat) 150 milliliters (1 cup) milk 1 tablespoon cornstarch 2 tablespoons orange blossom water 4 tablespoons powdered sugar For the pastilla sheets: 4 medium pastilla sheets 1 tablespoon butter, melted For the almonds: 60 grams (1/2 cup) almond flakes 2 tablespoons powdered sugar 1 tablespoon vegetable oil For decoration: Fresh mint leaves 1 teaspoon powdered sugar DIRECTIONS: Step 1: Preparing the cream 1- In a large bowl, whisk together the whipping cream, milk, cornstarch, orange blossom water, and powdered sugar. 2- Strain the cream mixture through a sieve to obtain a smoother texture. 3- Pour the mixture in a pot and cook it over medium heat for 5 minutes, stirring constantly with a wooden spoon until the texture thickens and becomes creamy. 4- Cover the cream with plastic wrap and place it in the fridge for 1 hour or until it is completely cooled. Step 2: Preparing the pastilla sheets 5- Cut the pastilla sheets into medium sized circles about 10cm in diameter. 6- Place the pastilla circles on a baking sheet covered with parchment paper and brush each one with the melted butter. 7- Place the baking sheet in a preheated oven at 180°C (356°F) and bake for 10 minutes or until the pastilla sheets turn golden brown. Set aside to cool. Step 3: Preparing the almonds 8- In a pan over medium heat, heat the vegetable oil. Add the almond flakes, and fry while occasionally stirring until the almonds are golden brown. Remove from the heat and allow to cool. 9- In a food processor, add the almonds and the powdered sugar, then pulse 2 to 3 times until the mixture has a chunky sand consistancy. Step 4: Assembling the Jawhara 10- Place a first sheet of pastilla on your serving plate. Add a generous layer of cream, then sprinkle with some of the almond mixture. 11- Add two more layers of pastilla sheets, cream, and crunchy almonds. Decorate the with fresh mint leaves and powdered sugar, then serve immediately. Note: Make sure to assemble the Jawhara dessert just before serving, so that the pastilla sheets stay crunchy and tasty.

Recipe: https://www.cookingwithalia.com/927-oange-and-pasta-salad/ INGREDIENTS: 400g (14 ounces) Panzani Farfalle pasta 100g (3.5 ounces) raisins 100g (3.5 ounces) walnuts, roughly chopped 100g (3.5 ounces) baby spinach 3 oranges, peeled and cut into bite sized pieces For the dressing 6 tablespoons Argan oil 3 tablespoons lemon juice 2 tablespoons honey 2 teaspoons mustard Salt and pepper to taste DIRECTIONS: 1- Bring a pot of salted water to a boil, add the pasta, and cook to al dente. Drain and set aside to cool. 2- In a bowl, whisk together the Argan oil, lemon juice, honey, mustard, salt and pepper. Set aside. 3- In a large salad bowl, add the cooled pasta, the raisins, spinach and oranges. Add the salad dressing and mix to combine. Sprinkle with walnuts and serve immediately.