Did I mention that I have a significant collection of Middle Eastern Cookbooks? No? Ok, I had a few on hand and identified a couple more while in Dubai which I purchased after I came home so that I wouldn’t have to deal with the weight. The other added benefit is that they would be here and not in a box somewhere between Germany and California.

Anyway – we purchased a couple of tagines the other day and then I had to identify something to make. Ghillie Basan’s Flavours of the Middle East proved to be my best bet. She has a lovely Chicken with preserved lemon and olives. I made two alterations to the main recipe – no olives for George and a substitution of dried lemons since that was all I had on hand

dinner

and then there is the tofu substitution in case meat isn’t on one’s list

tofu instead of chicken