Figs ripen in late summer or early fall. All over Morocco, Sephardic cooks try to incorporate them into their family menus. This luscious tagine, best served with warm crusty bread, is one way of doing so. From “The Scent of Orange Blossoms: Sephardic Cuisine from Morocco” by Kitty Morse and Danielle Mamane.
This is a delicious way to serve something a little exotic without slaving over a hot stove with complex recipes. Serve this with your favorite hummous and pita bread along side a spinach salad.
Make and share this Spice-Roasted Cornish Hens With Cucumber-Yogurt Sauce recipe from Food.com.
I’ve made this recipe often in the past, and while putting together my LJ recipe entry list (see http://www.julesong.com/cook/LJentry-recipes.htm ) I discovered it again! I adapted it to our tastes. It was one of our favorites, is perfect for romantic dinners, and it’s absolutely delicious! Although it’s easy to make, it takes a bit of time but is worth every minute. In my Sunday, February 10th, 2002 LJ entry, and her original was posted by KC at Gail’s Recipe Swap. Thanks, KC! She said “I always add lots of extra olives and dates. They taste wonderful. I have even caught friends in the kitchen looking through the pan for more olives and dates.”
Make and share this Isombe (Cassava Leaves Stew) – Burundian Dish recipe from Food.com.
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