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this is a very traditional dish from yemen and is made with oxtail - hence it's name 'akwa (this is the yemeni word for oxtail or literally "the thickest part of the tail". it has one of the lengthiest cooking times i've encountered, but really is worth t
a sweet and spicy stew. the original was from an eat low fat digest way back in the early 90s. heat scale: medium. sweet-heat. serve to guests with a salad and a slaw; chilled fruit and a little corn pudding. source: chile pepper magazine presents
although this is posted in response to a recipe request, i'm also posting this for myself, since it really is time i started making this yummy, spicy sauce. i normally do not like mangoes, but i do like amba, espcially drizzled on my felafel. this recip
i made these up one night when i was confronted with a pound of ground beef and didn't want to make either burgers or tacos ... so why not combine the two? i used the white corn taco shells that come 12 in a 4.6 oz. box so they're kind of small; if you us
this is the best thing i've ever tasted, brought to me a few years back by babycenter.com's amazing and wonderful bargain hunters board! the bhb and i go waaaaay back. i remember my first day, 4 years ago. i reported the board for trolls. lmao. prepa
printed in the cookbook 'from the land of figs and olives'. i also introduced a little bit of us pacific northwest to this recipe with the use of a very small amount of salish smoked salt however the smoked salt is optional. also, i dry roasted cumin seed
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