By Mirta Yurnet-Thomas
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Those one hundred twenty kosher recipes have fun the flavors of Israeli cuisine--a colourful and scrumptious mosaic composed of quite a few culinary traditions. regular Sephardic elements comprise cinnamon, cloves, fenugreek, saffron, almond essence, rose and orange flower water, tahini paste, artichokes, fava beans, olives, fennel, couscous, semolina, and bulgur.
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A Taste of Haiti (Hippocrene Cookbook Library) by Mirta Yurnet-Thomas