4 bananas
1/2 cup apricot liqueur
1 cup pancake mix
1/4 inch cooking oil
1/2 cup soft bread crumbs
3 Tbsp melted butter
4 Tbsp sugar
1 tsp. ground ginger

In a 1-pint bowl: cut 4 bananas (peeled) in 1/2-inch slices. Add 1/2 cup apricot liqueur and marinate for 1/2 hour. In a 1-quart bowl: place 1 cup pancake mix following package directions to makea thick pancake batter using the above liqueur drained from thebananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 9-inch skillet: heat < inch cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides. In a 1-pint bowl: Combine 1/2 cup soft bread crumbs made by grating fresh bread,3 Tbsp melted butter, 4 Tbs. sugar and 1 tsp. ground ginger. Place3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbspcrumb mixture over the pancakes.

Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbsp sugar and 2 Tbsp crystallized ginger, mincedfinely.

12 chicken pieces
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 teaspoon ground sweet paprika
1/2 teaspoon ground pepper
1/4 cup olive oil
2 onions, chopped
1 red capsicum, chopped
1/4 cup fresh coriander, chopped
1 1/2 cups chicken stock
4 strips preserved lemon rind, grated
2 tablespoons lemon juice
1 cup green olives

Combine chicken with spices in large bowl. Stand covered, for 1 hour. Heat 2 tablespoons oil in a large pan. Cook chicken until well browned, but not cooked through. Transfer to larger pan.

Add remaining oil to pan. Add onion and capsicum. Cook over low heat for 5 minutes, stirring. Transfer to large pan with chicken pieces. Add coriander and stock, lemon rind, juice and olives.

Simmer, covered, for 40 minutes, until tender and liquid has reduced.Thicken sauce with cornflour if desired. Serve over rice.

1 cn chick peas/garbanzos
3 lb chicken pieces
1 t turmeric
1/2 t cumin ground
salt
1/8 t cayenne pepper
2 T oil
1 lg onion, finely chopped
juice of 1 lemon

Dry chicken pieces with paper towels. Combine turmeric and cumin with 1 t salt and the cayenne pepper and rub into the chicken. Let stand for 15 minutes. (I use less chicken when I make this dish, sometimes I also substitute boneless breast or tenders) Heat oil in a frying pan and brown chicken pieces on all sides. Remove to a plate and add onion to pan. Fry gently until soft, add garlic and cook a few seconds. Pour onion mixture into chick peas and add chicken pieces and 1 Tablespoon of the lemon juice. Cover and simmer gently until chicken and chick peas are tender and liquid is considerably reduced. About 1/2 hour. Taste and add salt if necessary, and more lemon juice to give a pleasant tang. Remove chicken pieces carefully, place chick peas and liquid in a deep
dish, put the chicken on top and garnish with lemon wedges.

3 oranges, peeled and sliced crosswise
1/2 cantaloupe, thinly sliced
2 cups carrots, shredded
2 Tbs. olive oil
2 Tbs balsamic vinegar
Juice of 1/2 lemon
2 tsp Dijon mustard
2 Tbs chopped fresh mint

Divide oranges, cantaloupe and carrots among 6 salad plates. In a small bowl, whisk together oil, vinegar, lemon juice, mustard and mint. Drizzle over salads.

1 1/2 pound lean lamb, cubed
2 garlic cloves. crushed
5 tablespoons orange juice
4 tablespoons olive oil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 teaspoon ground cumin
pinch of freshly grated nutmeg
1 onion, thinly sliced
1/2 cup dried apricots, soaked overnight just covered by water
1/4 cup pitted dried dates, coarsely chopped
2 cups brothsalt and pepper to taste
2 tablespoons sesame seeds, to garnish.

In a large non-metallic dish, mix the lamb with the garlic, orange juice, 2 tablespoons olive oil, the herbs and spices. Cover and leave overnight in the refrigerator, stirring occasionally.
Heat the remaining oil in a flameproof casserole, then add the
onion and cook gently for 5 minutes. Remove and reserve.

Drain the lamb, reserving the marinade. Quickly brown the lamb in the casserole then add the reserved marinade, the apricots and soaking liquid, dates, broth, onion, and seasoning. Bring just to the boil, then cover and cook gently for 1 hour until the lamb is very tender. Uncover towards the end of the cooking to allow some of the liquid to evaporate and thicken the sauce. Serve sprinkled with sesame seeds.

1 lb ground lamb
2 tbsp chopped parsley
1 tbsp chopped fresh coriander
1/2 tsp ground cumin
1/2 onion, peeled and finely chopped
1/4 tsp cayenne
salt to taste
2 tbsp olive oil for pan frying

2 cloves garlic, peeled
2 medium onions, peeled and finely chopped
1 green bell pepper, cored, seeded and chopped
1 small bunch of parsley, chopped
2 lbs tomatoes, chopped
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp ground cinnamon
2 tbsp fresh lemon juice
1/4 tsp cayenne
1 1/2 tsp salt (or to taste)
6 eggs
Combine all the ingredients for the ketfa and form into 1 inch
balls with wet hands. Heat a 6- to 8-quart stove-top casserole
and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cookeddown to a thick gravy.

Return the meatballs to the sauce and simmer uncovered 10 minutesmore. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.