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Plant-Forward Kitchen: Africa & The Middle East

Name: Plant-Forward Kitchen: Africa & The Middle East
Genre: Iba pa
Released: 2025-03-25
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20251h 27m★ 0

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As we work to make better food choices—for our health and the health of the planet—we can look to Africa and the Middle East for flavors, foods, and cultural strategies that speak to today’s most urgent imperatives around chronic disease prevention, resource depletion, and climate change. This series of plant-forward recipes covers dishes from Nigeria, Tunisia, Israel, South Africa, Ghana, Ethiopia, and more culinary traditions of Africa and the Middle East, and is a part of our online Plant-Forward Kitchen certification. Register for our online Plant-Forward Kitchen certification course!

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❖Mʀ᭄Pardeep ࿐😍Nov 28, 2025

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StandardzeezeeNov 28, 2025

Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting ser

officially_wayneNov 28, 2025

Mushroom Bisteeya (or Bastilla) is a modern twist on a classic Moroccan pie known for its spiced, flaky crust and savory filling. This intensely aromatic, savory-sweet comfort food is typically made with layers of spiced meat and nuts, and wrapped in thin, flaky layers of phyllo pastry. Bisteeya has a fascinating culinary history that reflects Morocco’s blend of Arab, Berber, Andalusian, and French influences dating back to the 15th century. This Mushroom Bisteeya is a vegetarian variation on this beloved favorite, offering rich, earthy flavors that pair well with the Moroccan spices. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, a

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Doro wat is a richly spiced, slow-cooked stew that holds a special place in Ethiopian cuisine and is often served during special occasions, holidays and weddings. "Wat" is a common term in Ethiopian cuisine, referring to a spicy stew or curry-like dish typically made with meat, lentils, or vegetables. Two key components give doro wat its signature flavor: the berbere spice blend, and niter kibbeh, or spiced clarified butter. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food stu

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Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, a fragrant bright red oil from the fruit of the African oil palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. In this video we show you how to make this dish in your own kitchen, as well as some tips and techniques for making the dish in a high volume foodservice operation. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management

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Harira is a traditional North African soup widely served in Morocco and Algeria that dates back to the 9th century. Over time, it evolved, incorporating ingredients like tomatoes and green peppers, which arrived in Spain from the New World in the 16th century. The soup's name comes from the Arabic word "harir," which means silk, referring to its velvety texture. Harira is mostly served during Ramadan, although it can be enjoyed throughout the year. In this video we show you how to make this dish in your own kitchen, as well as some tips and techniques for making the dish in a high volume foodservice operation. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offe

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Plant-Forward Kitchen: Africa & The Middle East

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