Cooking The North African Way

Author/s: Habib Chalbi, Mary Winget

Publisher: Lerner Publishing Group

Publish Date: September, 2003

Pages: 72

Language: English

File Size: 5.23 MB

File Type: PDF



Description:
The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, ~ Infected - Please report Me ! ~, and hummus, this delightful sampling of North African foods will tempt your taste buds.