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Arab American of the Day


Spencer Abraham

Former Michigan Senator and Secretary of Energy.

Arab American and Chaldean Yellow Pages

 

 

Thursday
August 28th, 2008


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Shaater (m)
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Marcel Khalife - Enny Ikhtartoka Ya Watani

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The beautiful women of ancient Egypt used olive oil for body massages and to add luster to their hair.


 




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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.

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.

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.