AZ Cookbook and Tea Amore are doing this again! Hello, giveaway!
Some of you won the previous giveaway and had a chance to sample Tea Amore’s amazing teas. Now we’d like to give another chance to those of you who did not win, to those of you who won and would like to win again, and to those of you who are new to this page (welcome and enjoy).
This time Tea Amore is generously giving away 1-ounce packets of Bella Rosa tea (1 packet is enough to brew up to 15 cups of tea, or even more depending on how strong you like your tea) to 8 AZ Cookbook readers—7 from the US and 1 international. All you have to do is enter the giveaway right here on the blog for a chance to be one of the lucky winners!
Mother’s Day is just around the corner—this tea makes a perfect gift! It is great for any other occasion, too.
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What can I say about Baba Ghanoush? I love it. Love it. Love it some more. To me, it is one of the best eggplant appetizers that have been known to the world. Maybe I am biased, because I am an eggplant lover. But I seriously do not know anyone who doesn’t like this delicious Middle Eastern dip. It is made with roasted eggplants, mashed, then mixed with tahini, garlic, and lemon juice.
In Arabic “baba” is “father” and “ghanoush” is “spoiled,” so “baba ghanoush” (alternative spellings: baba ganoush, baba ghanouj) means “spoiled father.” One source translates it as “father’s darling.” Pretty amusing name, isn’t it? Etymology of the name aside, baba ghanoush rocks.
If you’ve tried this dip in a restaurant and have been wondering how they make it–know that it is not difficult at all. Well, if you have a good recipe with the right instructions, and with all the cooking tips and secrets revealed. So may I proudly present to you my no-fail recipe that I’ve perfected to beat any restaurant-made baba ghanoush (picture me very serious and feeling very competitive with this last line:)). Enjoy, my friends!
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