1 lb green beans, fresh
4 cup water, salted
3 tbsp peanut oil
1 garlic clove, mashed
1/2 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground cloves
1 tbsp almonds, slivered
Directions
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.
NOTES:
* 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.
* Canned green beans are not an acceptable substitute in this recipe.
Powdered garlic is probably OK.
: Difficulty: easy.
: Time: 10 minutes preparation, 50 minutes cooking.
: Precision: approximate measurement OK.
: Karen Kolling
: DEC Systems Research Center, Palo Alto, California, USA
: kolling@src.DEC.COM decwrl!decsrc!kolling
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Loubia Bil Luz Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beans; Meat; Nut; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes back into history, in truth as far back as the early Egyptians, and maybe further still. Having said that, generally, these early recipes were just very basic hieroglyphic recipes for preparing food.
During Roman times around 25BC a man called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main meal and afters, something we still use today. Aspicius informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including some familiar names for example thyme, fennel and parsley. During the succeeding few hundred years, the wealthy families of the West tried to offer the most exotic banquets, and as a result the best cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down the recipes of their peers. By the arrival of the 20th century, cooking books were starting to become popular mostly due to increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Loubia Bil Luz recipe.
