International Dinner for Southern Spain and Portugal, Morocco, Tunisia, and Algeria

Garbanzos and Swiss Chard in the Style of the Tunisian Sahel (Raw Vegan)


Swiss Chard leaves ( Slightly wilt in water heated to 100 degrees for thirty seconds)
Large cloves garlic
Coarse salt
Ground coriander
Dried red chiles
Extra Virgin Olive oil
Minced onion
Tomato paste
Garbanzos
Lemon

Mix together and serve.

Tunisian Couscous
Make couscous and put to the side. Stew all the other ingredients together and serve piping hot.
Dish on top of slightly cooled couscous.

Onion
Extra Virgin Olive Oil
Tomato Paste
Tomatoes
Cumin
Black Pepper
Curry Powder
Cayenne
Cloves Garlic
Salt
Sweet Bell Pepper
Butternut Squash
Turnips
Carrot
Potatoes
Couscous
Green Onion
Lemons

Moroccan Lamb with Dates

Mix all ingredients together in a large bowl and empty into a casserole dish. Bake covered at 380 degrees for aprox. 45 minutes.
 
Lamb
Cloves garlic
Orange juiced
Extra Virgin Olive oil
Cilantro
Mint
Cumin
Nutmeg
Onion
Dates
Broth
Coarse salt
Pepper
Sesame seeds, on side for garnish



Cauliflower with Dorsa Sauce

Stew together until cauliflower can be easily split with a fork. Do Not Over Cook!!!

Tomatoes
Cloves Garlic
Extra Virgin Olive oil
Paprika
Harrissa
Cauliflower

Red Pepper Spice - Harrisa

Ground caraway seed
Large cloves garlic
Cayenne pepper
Cumin
Coarse salt
Extra Virgin Olive oil

Paella

Make Spanish rice (rice, diced bell peppers, and either tumeric or saffron).
Put in a large casserole dish add seafood and bake at 365 degrees for 25 minutes.

Rice
Sweet bell peppers
Tumeric or Saffron threads
Tomatoes
White fish
Octopus
Shrimp
Mussels
Clams
Squid