61. Thinking Day Resource Bahrain Includes a brief history of the roots of arabic cooking. Cooking.com Scroll down to cuisine for the type your looking for. http://parentingteens.about.com/library/sp/gs/bltdbahrain.htm

zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About Parenting of Adolescents Parenting Teens Essentials ... Help zau(256,140,140,'el','http://z.about.com/0/ip/417/C.htm','');w(xb+xb+' ');zau(256,140,140,'von','http://z.about.com/0/ip/496/7.htm','');w(xb+xb); FREE Newsletter Sign Up Now for the Parenting of Adolescents newsletter! See Online Courses Search Parenting of Adolescents Girl Scouts Thinking Day Resource The Country of Bahrain Girl Guiding/Girl Scouting introduced 1970 Became Associate Member of WAGGGS 1981 Became Full member of WAGGGS 1984 Membership 1999 2,000 Membership as % of female population 0.9% WAGGGS Region Arab Bahrain: Simple Paper Flag Pin Official Language(s) : Arabic, English Pronunciation from TravelLang.com's Word of the Day database. You'll need to scroll and look for the appropriate language. Please Thank you You're welcome Hello ... Happy Birthday! Food: (recipes) ABC of Arabic Cuisine Features a glossary of terms. Includes a brief history of the roots of Arabic cooking. Cooking.com Scroll down to cuisine for the type your looking for. More Links to Information on Bahrain: Bahrain Sponsored by the Ministry of Tourism Affairs.

62. Sumac It is an essential ingredient in arabic cooking, being preferred to lemon for sourness and astringency. Many other varieties of sumac occur in temperate http://www.theepicentre.com/Spices/sumac.html

Sumac Rhus coriaria Fam: Anacardiaceae This spice comes from the berries of a wild bush that grows wild in all Mediterranean areas, especially in Sicily and southern Italy, and parts of the Middle East, notably Iran. It is an essential ingredient in Arabic cooking, being preferred to lemon for sourness and astringency. Many other varieties of sumac occur in temperate regions of the world. In North America Rhus glabra is known for its use in the tanning industry and for its medicinal properties. Also in North Americai is the related Rhus toxicodendron (poison ivy) which can cause a severe skin reaction when touched. Spice Description Bouquet: Slightly aromatic. Flavour: Sour, fruity and astringent Hotness Scale Preparation and Storage The berries can be dried, ground and sprinkled into the cooking, or macerated in hot water and mashed to release their juice, the resulting liquid being used as one might use lemon juice. Ground sumac keeps well if kept away from light and air. Culinary Uses Attributed Medicinal Properties The berries have diuretic properties, and are used in bowel complaints and for reducing fever. In the Middle East, a sour drink is made from them to relieve stomach upsets.

63. Conscious Choice: Basil Rules Rule 2 Don t cook basil — don t even heat it up if you can help it. on ground almonds for texture, a common technique in classical arabic cooking. http://www.consciouschoice.com/2002/cc1508/cooking1508.html

Search this site: A Dragonfly Village Publication Home News Directory Calendar ... Cooking with the Seasons Basil Rules by Terra Brockman must follow. So here, in a curious culinary Axis relationship, are my Germanic rules for that most Italian of herbs, basil. If you follow them, all your meals featuring basil will take on a bright and beautiful life of their own. And here we are at last, in the high season of basil. When people think basil, they most often think pesto. A rich, fragrant pesto is indeed a wonderful thing (recipes follow to prove it), but there is much more in the basil pantheon than pesto. Basil enhances almost every summer vegetable. Tear some leaves and scatter them over a tomato salad or add to a tomato sauce just before serving. Make a basil butter for corn on the cob. Sprinkle on green bean salads, or roasted eggplant, zucchini, or peppers. For more summer fun, experiment with the many scented and colored basils that farmers are now bringing to market, including lemon, anise, Thai, cinnamon, and purple basils. Italian Basil Pesto According to Marcella Hazan, doyenne of Italian cooking, you should never blanch the basil leaves you use for pesto. But many recent American recipes recommend that you do blanch the leaves, to retain the herb's brilliant green color. The great debate is really about which is more important, color or taste, with Americans going for appearance and the Italians not minding what color it is as long as it tastes good. Marcella says that "pesto is never cooked, or heated." She also claims that "It is unlikely that any pesto will taste quite like the one made with the magically scented basil of the Italian Riviera." Perhaps. But I'd like to invite her to taste the ones I make from the magically scented basil of local Illinois farms.

64. In Memoriam In addition to publishing cookbooks such as arabic cooking in America , and serving as curator of the William G. Abdalah Memorial Library at St. George http://www.arabic.hour.org/in_memoriam_Evelyn.htm

In Memoriam: Evelyn Abdalah Menconi Home Community Calendar Our Programs by: Carole Courey Teacher, Mentor, Consultant, Activist, Historian, Author, Editor, Multiculturalist, Lecturer, Panelist, Exhibitor, PhD, Organizer, Protester, Traveler, Cook, Gardener, Wife, Mother, Grandmother, Aunt, Friend, Role Model Evelyn Abdalah Menconi, an extraordinary woman by anyone’s standard, was the heart of the Arab-American community in the Greater Boston area. As we mourn her passing, let us remember her special gifts, her energy, her many kindnesses, her thoughtful generosity and, of course, her infectious laugh. Evelyn had fond memories of growing up Arab-American in Boston. Here is an abridged essay she wrote for the William G. Abdalah Memorial Library newsletter, reminiscing about family life in the Arab-American community. Bags and Suitcases” My Father’s Bible Tastes of Syria In the bags and suitcases my parents, and all immigrants, carried across the seas, were cherished reminders of their homeland. And growing up in America in the first half of the twentieth century, I remember many things in our home that connected me and my Arab-American family to Syria; antiques, mementos, domestic utensils, religious articles, photographs, and foods. Of course we ate Syrian bread, a must for wrapping morsels of food, dipping into sauces, and carrying a tasty parcel of food to the lips. We made fatoosh or tossed salad with toasted bread. We had

65. Hypertension, Food/Diet Therapy For High Blood Pressure, High Blood Pressure, He (It is a very popular spice in arabic cooking.) You can also make a tea with it. Many Indians add a pinch of saffron in the brewed tea to give a heavenly http://www.holistic-online.com/Remedies/Heart/hypert_diet_therapy.htm

Home Search Alternative Medicine Stress Management ... Media Dr. George Jacob Heart Infocenter Hypertension (High Blood Pressure) Food/Diet Therapy for Hypertension Research has shown that following a healthy eating plan can both reduce the risk of developing high blood pressure and lower an already elevated blood pressure. Vegetarian Diet Vegetarians, in general, have lower blood pressure levels and a lower incidence of hypertension and other cardiovascular diseases. Experts postulate that a typical vegetarian's diet contains more potassium, complex carbohydrates, polyunsaturated fat, fiber, calcium, magnesium, vitamin C and vitamin A, all of which may have a favorable influence on blood pressure. Fiber A high-fiber diet has been shown to be effective in preventing and treating many forms of cardiovascular disease, including hypertension. The types of dietary fiber is important. Of the greatest benefit to hypertension are the water soluble gel-forming fibers such as oat bran, apple pectin, psyllium seeds, and guar gum. These fibers, in addition to be of benefit against hypertension, are also useful to reduce cholesterol levels, promote weight loss, chelate out heavy metals, etc. Take one to three tablespoons of herbal bulking formula containing such things as oat fiber, guar gum, apple pectin, gum karaya, psyllium seed, dandelion root powder, ginger root powder, fenugreek seed powder and fennel seed powder.

66. The Art Of Cooking: Introduction as well as the idea of flavoring sauces with raisins, prunes, and grapes, undoubtedly reflects practices fundamental to arabic cooking. http://www.ucpress.edu/books/pages/9423/9423.intro.html

Entire Site Books Journals E-Editions The Press The Eminent Maestro Martino of Como The Art of Cooking The First Modern Cookery Book California Studies in Food and Culture, 14 Introduction Maestro Martino The Carneades of Cooks Luigi Ballerini For a good number of years, a few centuries in fact, the only known mention of Maestro Martino was to be found in the writings of the fifteenth-century Italian humanist Bartolomeo Sacchi, who was acquainted with him personally. b.c.e. There is more: I promessi sposi The Betrothed; first published in 1827), only to be repeated by generations of high school kids, Italians have adopted the name Carneades as the quintessential moniker of obscurity. ex tempore De honesta voluptate et valetudine (On Right Pleasure and Good Health) De arte coquinaria (The Art of Cooking) would not remain confined to a few obscure manuscripts penned in the vernacular, but on the contrary would be disseminated throughout Renaissance Europe in the first cookbook deemed worthy of mechanical reproduction. the prologue-master, Sacchi, about whom much is known though little is remembered, and proceed from there to

67. Lebanon Volunteer Information best aspects of Turkish and arabic cooking and given them a French touch. Language Arabic is the official language of Lebanon although French is http://www.volunteering.org.au/lebanon_i.html

LEBANON Information for volunteers Geography Climate With such a land form, the weather varies considerably from region to region. Basically there are three different climate zones - the coastal strip, the mountains and the Bekaa Valley. The coastal strip has cool, rainy winters and hot, sometimes stifling summers. The mountains have a typical alpine climate so people head to the hills in the summer. Then return in winter for the snow. Culture Currency : Lebanese Pound Travel to Lebanon is simple with a growing number of airlines flying into Beirut. Frequent connections to Europe, Africa, Asia and the rest of the Middle East. Syria is the only country which currently has an open land border with Lebanon. Neither Syria nor Lebanon will issue visas for the other, so make sure you get your visas before you leave home. Buses run between Beirut and Damascus several times a day. Being such a tiny country, you can drive from one end to the other in about 3 hours. A huge number of service taxis run like buses on set routes, carrying around 5 passengers, each paying a fifth of the fare. Buses travel between Beirut and other major towns, but service is infrequent and un-timetabled. The country is notorious for the bad condition of its roads and the hair-raising style of its drivers. Road rules are really non-existent, traffic jams are bad and there are no speed limits. In theory everybody agrees to drive on the right, and fuel is cheap and easy to get. Government : Republic Health risks : Vaccinations recommended for polio, tetanus and typhoid

68. Cooking With Contact Pakistan - Arabian Recipes Starters Selection Menu Five recipes for arabic starters, such as Homous, Samboosak, and Flafel. http://contactpakistan.com/arabstar.htm

Home Pakistani Cuisine Chinese Cuisine Western Cuisine Baking Request a Recipe Share your Recipe Write to Webmaster Homous Arabian Dip Saudi Samboosak Samboosak Saudi Chicken Shawarma Arabian Chicken Sandwich Flafel deep fried fava beans or chickpeas Shish Taouk Chicken Kebab Recipes not highlight can be requested. More to be added soon... Watch this space !

69. Arabic Cook Books, Recipes, Dishes. Arab Cooking From Syria, Egypt, Morocco arabic cook books, recipes, dishes related web sites. http://www.arab.de/arab/Arts_Entertainment/Cooking/

www.arab.de September 2005 Arabic Recipes Arab Cooking Add your Site Modify URL What's New? What's Cool? ... Home Page Sponsored Link Arab! Business-Link - Make your company visible to thousands of visitors. Expand your markets internationally. Get noticed with ARAB! See Your Ad Here... Pages: Algerian Cuisine includes articles and recipes about Berber food, Couscous Kabyle- Ameqfoul. Le couscous une invention berbère, Tajine à la Marocaine, Hrira ( Hits: 1685 Rating: 10.00 Votes: 1) Cool? Rate It Hot? Recommend It Bad? Report It Arabic cuisine recipes ( Hits: 10427 Rating: 6.00 Votes: 3) Cool? Rate It Hot? Recommend It Bad? Report It Arabic food recipes Page in Arabic features food and recipes from different arabic countries ( Hits: 1831 Rating: Votes: 0) Cool? Rate It Hot? Recommend It Bad? Report It Arabic recipes Food From the Arab World by Marie Karam Khayat and Margaret Clark Keatinge ( Hits: 8974 Rating: 6.33 Votes: 3) Cool? Rate It Hot? Recommend It Bad? Report It Arabic Treat The Best of Arabic Cuisine. This collection of recipes is from favorite cookbooks, the net, families, and friends ( Hits: 6133 Rating: 7.50 Votes: 4)

70. Arabic Music, Cinema, Photography, Arab Chat Forums, Arabs Sports, Cooking Sites on arabic music, cinema, photography, arab chat forums, arabs sports. cooking (29), Galleries (36) Music (150) Photography (24) - http://www.arab.de/arab/Arts_Entertainment/

www.arab.de September 2005 Music Chat Artists Galleries Add your Site Modify URL What's New? What's Cool? ... Home Page Sponsored Link Arab! Business-Link - Make your company visible to thousands of visitors. Expand your markets internationally. Get noticed with ARAB! See Your Ad Here... Top : Arts Entertainment Categories: Artists Arts General Chat Forums Cinema ... Sports Comments or suggestions? E-mail webmaster@arab.de Services: Business Opportunities Trade Board Advertise With Us Be Internet Partner ... Tourism Travel Arabic songs poetry, chatting, artists, galleries, film, arab recipies

71. Cooking & Restaurant Links. Cookrest,middle Eastern Food,arabic Bread,pita,olive ASC Sweets Cakes Indulgent Tour into arabic World Desserts. The Middle Eastern Cook Book Stoma s Delicious Recipes. The Electronic Gourmet Guide The http://www.aramedia.com/cookrest.htm

A rabic Software Desktop Publishing Translation OCR Multimedi A A ramedi A is not responsible for the accuracy or content of these links. Please let us know if you would like us to add your site to our list or if you find broken links. We appreciate reciprocal links Cooking/Restaurants: Almaeda Exchange Views, Opinions, and Recipes ASC Arabic Cuisine Our Pride and Joy. Took Over a Year to Perfect. ASC World Cuisine Our First Cooking CD in a Series... Bird's Eye Vegetables Veggie Headquarters. Cajun Recipe Page Hot Cajun Cooking. Godiva Chocolatier The Sweetest Spot on the Internet. Ethiopian Jewish Recipes Mass Menus Massachusetts Restaurant Guide MenuNet Food Finder Middle Eastern Recipes Recipes Folder Recipes from the Underground ... The Middle Eastern Cook Book Stoma's Delicious Recipes. The Electronic Gourmet Guide The Longest Running Food ezine. Time Warner Electronic Publishing Time Warner Virtual Kitchen. Home Page Arabic Fonts Arabic Language Tutors Arabic NewsStand ... and OCR Join Our Newsletter AppTek's Multilingual Media Speech TranSphere Machine Translationl MT GSA Advantage!

72. Arabic Cuisine - Medieval Cooking - Recipes- The Islamic Garden arabic Cuisine Medieval cooking - Society Culture Islam. http://www.islamicgarden.com/page1014.html

Arabic Cuisine - Medieval Cooking The authors of this feature web-site have researched their subject well and come up with an impressive collection of recipes from the 10th-15th centuries, including some Andalusian dishes. They explain how to substitute modern ingredients for ancient ones and also take care to avoid ingredients which may cause allergies. You may visit the site here The Menu: The menu consists of several interesting dishes, including the following: Badinjan Muhassa : An eggplant dip which combines the unique flavors of eggplant, walnuts and onions Tabâhajah: Marinated meat cooked in oil and topped with fresh greens and herbs Cooked Dish of Lentils : Lentils, onions and spices garnished with cooked eggs Andalusian Chicken : Spicy chicken from 13th century Moorish Spain Hais : Date-balls popular with travelers, perhaps as energy snacks Khushkananaj : Pastry filled with almonds, sugar and rosewater Hulwa: A variety of 15th century candies Makshufa: Another type of candy which uses nuts as a base Syrup of Lemon: Served hot or cold, the authors describe this drink as a 13th century lemonade with medicinal properties

73. Food In The Arab World used in Arab cooking. Glossary Some of the arabic terms used in recipes. Spice guide Names of spices in English and arabic, including arabic script http://www.al-bab.com/arab/food.htm

www.al-bab.com An open door to the Arab world HOME PAGE About al-Bab Contact us al-bab.com Internet Country briefing Algeria Bahrain Comoros Djibouti ... Yemen Reference Arab A to Z Blogs Books Chronology ... Who's Who Arts and culture Architecture Art Calligraphy Cinema ... Television Special topics Arabic language Collecting Computers Economy ... Water Background Arab League Bin Laden Democracy/reform Hajj ... Iraq war Diversity Assyrians Berbers Gay/lesbian Jews ... Women Food in the Arab world Regional recipes Middle Eastern Recipes A large collection compiled by Christina al-Sudairy Middle Eastern recipes (Epicurious) Middle Eastern Recipe Archives Collection of easy Middle Eastern Usenet recipes. Islamic dishes with vegetables Old recipes adapted to the modern kitchen. Islamic dishes without vegetables Old recipes adapted to the modern kitchen. Vegetarian Soups from the Middle East by Habeeb Salloum Egypt Egyptian recipes (Searchable Online Archive of Recipes) Tasty vegetarian recipes from Egypt by Marie Henein Iraq Iraqi cookbook Recipes and notes on Iraqi cuisine, by Nawal Nasrallah

74. Glossary Of Arabic To English Translations (Cooking / Culinary Terms) Translation service and translation jobs for freelance translators and translation agencies. http://www.proz.com/glossary-translations/arabic-to-english-translations/28

The Translation Workplace Site time: 17:53 18 Sep GMT Translation Home Language Translation Services Translation Jobs Professional Language Translators KudoZ Open Glossaries (KOG) Terms translated by ProZ.com translators via the KudoZ help network Browse Click on a term for context, definitions, alternate translations and more KudoZ data. Click on translator names to consider professional translation services and the translator's experience. Quick Links Arabic to English Translation Glossaries About KudoZ What is KudoZ? Flash introduction Major Pairs English to Dutch Glossaries Dutch to English Glossaries English to Italian Glossaries Italian to English Glossaries ... Chinese to English Glossaries Related Resources Translators in this field ( Translators in this language pair ( Other online glossaries in this pair ( Minor Pairs English to Swedish Glossaries Swedish to English Glossaries English to Bulgarian Glossaries Bulgarian to English Glossaries ... Slovenian to English Glossaries Language pair: Please Select Afrikaans Albanian Arabic Basque Bengali Bosnian Bulgarian Byelorussian Catalan Chinese Croatian Czech Danish Dutch English Esperanto Estonian Farsi Finnish Flemish French German Greek Gujarati Haitian-Creole Hausa Hebrew Hindi Hungarian Icelandic Indonesian Irish Italian Japanese Khmer Korean Latin Latvian Lithuanian Macedonian Malagasy Malay Malayalam Marathi Norwegian Panjabi Persian Polish Portuguese Romanian Russian Serbian Serbo-Croat Slovak Slovenian Spanish Swahili Swedish Tagalog Tamil Thai Turkish Ukrainian Urdu Vietnamese Yiddish Zhuang (Chuang) zzz Other zzz

75. Food; A Culinary History; Edited By Jean-Louis Flandrin And Massimo Montanari Hebrews and the contributions of arabic cookery to European cuisine, Seasoning, cooking, and Dietetics in the Late Middle Ages, by JeanLouis http://www.columbia.edu/cu/cup/catalog/data/023111/0231111541.HTM

Order Info F.A.Q. Help Advanced ... BUY ONLINE September, 1999 cloth 624 pages ISBN: Columbia University Press New Book Bulletins Food A Culinary History Edited by Jean-Louis Flandrin and Massimo Montanari English edition by Albert Sonnenfeld Silver Award: ForeWord Magazine Book of the Year Awards, History Category "Now that gastronomy and the culinary arts in general are finally being accepted as legitimate academic subjects, it is time we had available to us a copious and worthy sourcebook. The Flandrin and Montanari Food: A Culinary History is exactly what we have needed. Literally overflowing with facts, anecdotes, and histories, it is a major compendium for those in the profession as well as a delightful store of knowledge for anyone who loves to read." "Vastly informative. . . . Jean-Louis Flandrin and Massimo Montanari have done a marvelous job of making all these aspects of food history make sense from prehistory to the present." Times Literary Supplement "From the Bible and ancient Egypt to the 'banquets'of the Middle Ages and the 'McDonaldization'of Europe, Food: A Culinary History covers the immense history of the table throughout the world. Well researched and scholarly, it is essential reading for the historian and the lover of social studies as well as the modern cook and gourmet."

76. Food From The Arab World She learns the art of cooking from her mother, adapting the traditional recipes There is an arabic proverb to the effect that the measure of a guest s http://almashriq.hiof.no/general/600/640/641/khayat/introduction.html

Contents INTRODUCTION THE full grace of Arab hospitality has been developed in Lebanon, where the traders of the known world have been welcomed since the earliest times. So fortunately situated at the eastern end of the Mediterranean, this country found early prosperity as the link between overland caravan routes from the East and the sailing ships and galleys of the West. Today, as for centuries, Lebanon plays host to the people and commerce of the world. It is proud of its importance to tourists and businessmen alike, with the result that its hotels and restaurants satisfy the demands of travellers as well as discerning residents. Good food is plentiful in Lebanon and its skilful cooks are masters of the intricacies of Arab cuisine. Because of the country's long and continuous contact with travellers, Lebanese hospitality has become quite articulate and it illustrates Arab customs in a manner easily understood by foreigners. An appreciation of Lebanese hospitality - as specifically expressed in this case through its cooking - carries with it an understanding of Arab hospitality as a whole. An Arab will offer his guest the best food and comfort that he can afford, often denying himself in deference to his guest. Following this tradition the Lebanese woman takes great pride in her home and seeks to make it the center of family living and social life. To create an attractive and inviting home she must be a good cook. She learns the art of cooking from her mother, adapting the traditional recipes to her modern needs. She has learned to simplify some of the old recipes so that she will be able to prepare the food her family likes and at the same time give part of her day to other activities.

77. The Elegant Chef Middle Eastern Cooking The cooking of the Middle Eastern world includes Egyptian, Turkish, Persian arabic and Israeli cuisines. http://www.theelegantchef.com/middle_east.html

  Middle Eastern Cuisines he Middle East encompasses the birthplace of civilization and it's history goes back as far as 3,500 BC with a pre-history dating back to 10,000 BC. The contributions to world knowledge (including culinary arts) cannot be disputed.         From a culinary standpoint, the region can be divided into number of areas. Greek, Turkish and Persian cooking make up one unit, Arabic cooking another. Israel teems with recipes brought in by dozens of immigrant groups, as well as producing original recipes never cooked anywhere before.         When talking about Middle Eastern food, one always inquires as to which dish originated in which particular country. History can solve this in part, however, there has been so much interchange of culture through colonization, migration, invasion and counter-invasion, that even this presents its difficulties. So many similar recipes turn up in the culinary repertoire of a number of countries that to detect the source of many of them is virtually impossible. For example, there are dolmas - stuffed vegetables - with variations in both name and ingredients stretching from Greece to Afghanistan and south to the Arabian Gulf States. Therefore, because of such widespread similarities, it is not clear which peoples developed what food or recipe. Evolving Over Thousands of Years         Its exotic dishes make up a cuisine that indeed has been evolving over thousands of years. The result is food that is at once homogeneous and diverse, lavish and thrifty, plain and imaginatively seasoned. There can be no single characteristic; however, in all nations, lamb is the basic meat, wheat bread a basic source of carbohydrate; eggplant is a favorite vegetable, and yogurt the preferred form of dairy. These similarities of cuisine have persisted for centuries despite vast geographical, cultural and political differences.

78. T Html Head Title Arabesk Studies In Damascus Syria in own arabic house , weekend trips , airport transfer , courses in cooking private courses , private lessons , calligraphy , cooking , arabic house http://www.arabeskstudiesindamascus.com/

Arabesk Studies in Damascus Syria for Arabic studies and Islamic courses Arabesk Studies in Damascus ...THE Place you are looking for... English Français PyckuÔ Español Deutsch 91(J ©Arabesk Studies in Damascus 2004 Best View at 1024*768 with IE5 or Mozilla/FireBird

79. Indian Recipe, Indian Food Recipes - Bachelor Cooking - ShaadiTimes Chef Kaviraj is the author of arabic cookery. He is a food designer and hotel, restaurant corporate consultant. He is a food columnist and critic. http://www.shaadi.com/wedding/kitchen/chefs/050328-bachelor-cooking.php

A relationship and wedding portal by Shaadi.com Shaadi Directory Experts ShaadiTimers eStory ... Matrimonials Search Home Kitchen Vaastu Shastra Ask Our Expert Channels Astro Services Celebrities Legal Specials ... Wedding Planning Looking for a Bride Groom of Age with photos ShaadiTimes Newsletter Read current newsletter Kitchen Bachelor cooking Kaviraj Khialani Have a question? Click here... Fed up of take-aways, frozen dinners, unmanageable recipes? Here are some easy DIYs for bachelors. You'll soon know that cooking was never so easy! Aaj mere yaar ki shaadi hai... Chicken and mushroom kadai Ingredients: Boneless chicken cubes - 2 cups Chopped garlic - 1 tsp Fresh mushrooms - 1 cup Tomato puree - 1 cup Salt to taste Garam masala powder - 1 tsp Oil - 2tbsp Chopped coriander leaves-1 tbsp Method: Heat oil in a pan, fry the garlic for few seconds add in the chicken pieces and cook on a low flame. Add in the tomato puree, garam masala powder, salt to taste, cover and cook for 5 minutes. Add in the mushrooms and coriander leaves, simmer for another 3 minutes and remove from fire. Serve hot with bread, chapattis or rice.

80. AIMS - American Institute For Maghrib Studies A course in the fundamentals of the Moroccan Colloquial arabic dialect will the culture and society are taught in arabic, such as cooking, calligraphy, http://www.la.utexas.edu/research/mena/aims/tangier/aimsweb.htm

What is AIMS? Membership Newsletters AIMS Programs ... Related Links Tangier, Morocco Tangier Summer Intensive Arabic Studies Program June and July, 2006 The main entrance to the American School, Tangier, Morocco must have taken a year of Modern Standard Arabic before applying to the program. The program will use the Al-Kitaab series supplemented with materials prepared or collected by faculty. All classes are conducted in Arabic and the speaking of Arabic among students is encouraged even outside class. Students with questions in English are welcome to meet privately with the director. The cook preparing couscous Students have daily contact with the local cultures due to the program being housed in the heart of Tangier, Morocco at the American School of Tangier. The facilities at AST include large, well-lit rooms, a soccer field, and excellent food by one of the best cooks in Tangier. Traditional music To see a slide show of student activities during the summer 2002 program, click here.

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