LOUBIA BIL LUZ
Algerian green beans with almonds
This is a variation on an Algerian recipe from Rose Dosti's Middle
Eastern Cooking. Since when is North Africa in the Middle East? You
may well ask.
- 1 lb fresh green beans
- 4 cups water,
- 3 Tbsp peanut oil
- 1 clove garlic,
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp ground cloves
- 1 Tbsp slivered almonds
Clean and trim green beans. Simmer in lightly
salted water until just tender, about
30-45 minutes. Drain and put in serving dish.
Put remaining ingredients (except almonds) in a saucepan
over medium heat and cook for two minutes, stirring
constantly. Add the almonds and stir briefly to coat.
Pour the oil mixture over the green beans and toss gently
until beans are thoroughly coated. Serve warm.
Canned green beans are not an acceptable substitute in this recipe. Powdered
garlic is probably OK.
10 minutes preparation, 50 minutes cooking.
approximate measurement OK.
DEC Systems Research Center, Palo Alto, California, USA
Recipe last modified: 12 Dec 87
From: email@example.com (Karen Kolling)
Subject: RECIPE: Algerian green beans with almonds
Date: 3 Jul 88 20:34:19 GMT
Organization: DEC Systems Research Center, Palo Alto, California, USA
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