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"EATING A LA CASA" THE MUST HAVE AIWCC COOK BOOK
"Eating à la Casa" is a multicultural compilation of recipes put together by members of AIWCC. Recipes are in English and French. The wonderful art work was donated by Denis Morel. (For more examples of his work, on his web site www.bouquetsdebeaucoup.com,
click here
You can order it in Morocco or in the U.S.
Prices are as follows:
Morocco: 150 dirhams (+ postage where applicable)
U.S:
$15.00 + $2.95 for shipping and handling within the U.S. $12 for each additional book purchased, up to 10 books total, for maximum $7.95 shipping and handling.
All proceeds go to the much in need charities we support. Order yours today, and for someone else you know!
Great gift idea.
Click on "Contact Us" for more information and to order your copies.
Just to whet your appetite, here is a sample recipe (from Morocco):
HARIRA
This traditional breakfast soup is served at sundown during the holy period of Ramadan, symbolising breaking the daily fast. It is also eaten at other times of the year.
1 lb stew meat (beef or lamb)
2 onions, finely chopped
1 cup chick peas, soaked overnight
1 tsp saffron
1/2 tsp salt
1 tsp pepper
2 quarts water
1 tbsp tomato concentrate
3 tbsp chopped fresh coriander
3 tbsp chopped fresh parsley
1 celery stalk, chopped fine
1 lb tomatoes, puréed in blender
1/2 cup lentils
1 cup vermicelli (or rice)
1/4 cup flour
1/4 cup warm water
Cover chick peas in water; soak 12 hours. In a soup pot, bring to boil the meat, onions, chick peas, saffron, salt pepper and 2 quarts water; cover and cook over low heat 1 1/2 hours, until meat is tender. Stir in tomato concentrate, coriander, parsley, celery and puréed tomatoes. Add lentils and vermicelli. Cover; cook, over low heat 15-20 minutes, until vermicelli is done (About 45 minutes for rice). Make a smooth paste with flour and warm water; stir into soup; simmer 10-15 minutes uncovered, stirring often. Serve hot with dates or sweet cakes. Serves 6.