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Bil Zbib (Sweet Couscous)

Serves: 4 Bil Zbib is eaten for breakfast or dessert in North Africa.  Serve this sweet couscous warm in the winter and cool in the summer. Ingredients: 1/4 cup golden raisins 4 dried apricots, diced 2 prunes, diced 1 1/2 cups water 1 1/8 cup dried couscous 2 tablespoons melted butter 2 tablespoons sugar 1 tsp cinnamon 1/8 cup powdered sugar Method: 1.  In a small pot combine the raisins, apricot, prunes, and water. Heat until boiling. Add couscous, cover, and turn off heat. Let sit 5 minutes. 2.   Add butter, cinnamon and granulated sugar. Gently fluff the couscous; pile in a mound on a small shallow platter. Dust with powdered sugar. 3. Serve warm or cool. Bil Zbib (Sweet Couscous) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Bil Zbib is eaten for breakfast or dessert in North Africa. Serve this sweet couscous warm in the winter and cool in the summer. CourseSweets LifestylePotluck Friendly, Vegetarian Food TypeFruit, Random Carbs & Grains Servings Prep Time 4 people 5 minutes Cook Time Passive Time 5 minutes 5 minutes Servings Prep Time 4 people 5 …

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Turkish Delight | Llokume

Llokume was popularized in Eastern Europe and North Africa during the Ottoman empire. This recipe makes enough Turkish Delight to share. Bring the confection to a special friend or a party, and you will learn why Albanians are just one of many cultures that find this dessert delightful. (Makes approximately 50 pieces) Ingredients: For the candy: 4 cups granulated sugar 1 Tbsp real lemon juice 1 1/2 cup water, plus an additional 2 3/4 cups 1 cup cornstarch 1 tsp cream of tartar 1 Tbsp vegetable oil 1 tsp rose water 1 tsp orange extract yellow food coloring red food coloring For the coating: 2-3 lbs confectioners sugar 1- 1 1/2 cups cornstarch Method: SPECIAL NOTE: Be careful when cooking with boiling hot sugars. Only use glass or metal bowls/containers. No plastic. Day One: 1. In a medium, heavy-bottomed saucepan combine sugar, lemon juice, and 1 1/2 cups water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer until the mixture reaches 240F, or soft ball, on a candy thermometer. Remove from heat. NOTE: …

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