- 45th Annual Islamic Society of North America (ISNA) Convention
(Friday, August 29, 2008 AM) - 75th Annual Assyrian American National Convention
(Friday, August 29, 2008 AM) - Building Islam in Detroit, Foundations/Forms/Futures
(Friday, August 29, 2008 6:00PM) - Karaoun Community Annual Banquet and Picnic
(Saturday, August 30, 2008 6:30PM) - Arab-American Friends of Nazareth Cool Summer Party-California
(Saturday, August 30, 2008 8:00PM)
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- Building Islam in Detroit Exhibit Opens on August 29th
(Wednesday, August 27, 2008) - Over 40 Arab Americans Participate as Delegates to the Democratic National Convention
(Tuesday, August 26, 2008) - ISNA President Addresses Interfaith Breakfast at Democratic National Convention
(Monday, August 25, 2008) - Jennifer Jajeh: Actor and Filmmaker Debuts "I Heart Hamas: And Other Things I'm Afraid to Tell You" at New York International Fringe Festival
(Sunday, August 24, 2008) - Trade Delegation to Lebanon - 4th Annual Trade Fair for U.S. Products and Services
(Thursday, August 21, 2008)
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- Islamic Memorial Gardens - Westland, MI
- Arab American National Museum - Dearborn, MI
- Adonis Restaurant - Dearborn, MI
- Remax Alliance/Ali Saad - Livonia, MI
- Brillant Diamonds - Westland, MI
- Caucus Club - Detroit, MI
- Lebanese Grill in Shelby Twp. - Shelby Township, MI
- Beirut Restaurant - Romulus, MI
- Epicurus Place - Detroit, MI
- Noura Cakes and Sweets - Sterling Heights, MI
- Embassy Of Algeria
- Lebanese American Chamber of Commerce
- St. Mark Coptic Orthodox Church
- Lebanese American Association
- The Jerusalem Fund Gallery
Lamb Tajine with Prunes and Honey - Tajine
Tajine is both the name for a vast number of stews found on the menus of every Moroccan eating-place and the utensil in which they are cooked. Prepared from fish, chicken, lamb or other meats and a wide variety of vegetables, they are fragrant, tart, spicy and sweet. Stewed with fruits, olives, lemons, herbs and spices, and simmered to produce tasty sauces, they are a perfect answer to a hungry man's dreams. Serves about 10 to 12.
- 6 tablespoons olive oil
- 4 pounds lamb, cut into 1-inch cubes
- 2 medium onions, finely chopped
- 1 cup fresh coriander, finely chopped
- 5 cloves garlic, crushed
- 3 teaspoons salt
- 1 teaspoon ginger
- 1 teaspoon pepper
- 1 teaspoon tarragon
- 1 teaspoon cinnamon
- 4 cups water
- 21 cups small prunes, pitted
- 4 tablespoons honey
- 2 teaspoons orange blossom water
- 2 tablespoons toasted sesame seeds
Heat oil in a saucepan, then add lamb cubes, onions, coriander, garlic, salt, ginger, pepper, tarragon, cinnamon and water. Cover then bring to boil. Lower heat to low, then simmer for 1 1/2 hours or until the lamb is well cooked, adding more water if necessary. Stir in prunes and honey then simmer over low heat for 15 minutes, stirring frequently. If more sauce desired, add more water. Stir in orange blossom water then bring to boil. Remove from heat and place on a serving platter, then sprinkle with toasted sesame seeds. Serve immediately.
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HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur. |