Paula Wolfert's Recipes

Recipes

New Recipe:

Past Recipes:


		Roll Your Own Couscous

		Prune and Armagnac Ice Cream

		Baby-Size Kibbehs Stuffed With Braised Lamb Shank, Tomatoes, and Onions Syrian Mixed Spices

		Firmin Arrambide's Fruit Terrine Terrine de Fruits à la Mousse de Crème d'Amandes

		Duck Sausage with Green Apples and Chestnuts Boudin de Canard Sous Vide aux Pommes et aux Marrons

		Musakhan

		Chickpeas and Swiss Chard in the Style Tunisian Sahel (Morshan)

		Orange Lettuce & Walnut Salad (Shlada Bellech)

		Creamy Farro and Chickpea Soup

		Red Pepper, Pomegranate and Walnut Dip Mouhamara

		Chicken Broiled With Lemon And Yogurt Marinade

		Shredded Beets with Thick Yogurt

		Shredded Red Radicchio and Smoked Fish Salad

		Sauteed Tuscan Kale with Garlicky White Beans

		Chestnut Salad with Walnuts and Pancetta

		Stuffed Eggplants as prepared in Puglia (Italy)

		Moroccan Beef Kefta On Skewers With Chopped Vegetable Salad

		Mashed Fava Beans with Potatoes and Chicory (Italy)

		Tunisian Couscous with Fennel, Red Peppers and Garlic

		Cordornices Guisados - Double Marinated Quail (Portugal)

		Chickpea-Leavened Bread and Rusk Salad Introduction Notes on Chickpea-Leavened Bread The Recipe Rusk Salad with Tomatoes, Capers, and Olives

		Tunisian Egg and Parsley Tagine

		Marmalade of Spring Greens

		Mediterranean Caviar

		My "Breakfast Biblical Burrito"