Title: Seitan w/ Prunes & Almonds (Lahm Lhalou)
Categories: Magazine Soup
Yield: 6 Servings

2	tb	Olive oil
12	oz	Seitan; cut into 1-inch
		. chunks
2	c	Prunes; pitted
1	c	Almonds; blanched
1/2	c	Honey
2		Strips orange zest; about
		. 1/2-inch wide and 2-inch
		. long
1		Cinnamon stick; 6-inches
		. broken into 2-inch long
		. pieces
1		Orange; juiced
1	ts	Orange blossom water (opt)

This Algerian dish is another example of how North Africans enjoy sweetly spiced main dishes. Here, seitan replaces the lamb in the original recipe, which comes from "A Quintet of Cuisines" by Michael and Frances Field and the Editors of Time-Life Books (Time-Life Books, (1970). The switch works perfectly because of the light crisping of the seitan. Orange blossom water adds authentic flavor that is quite pleasant. Look for this item in gourmet stores or Middle Eastern markets. Serve with plain, steamed couscous, the White Beans in Swiss Chard Sauce and the Sweet Potato Marqa for a North African feast. This dish is also good with crisped tofu in place of the seitan.

DIRECTIONS;

Heat the oil in a heavy, 3 or 4-quart saucepan set over medium-high heat. Add about half of the seitan and panfry, turning the pieces until they are lightly crisped on all sides, about 5 minutes. Drain the seitan on a plate lined with paper towels. Repeat with the remaining seitan.

Wipe out the saucepan and return the seitan to it. Stir in the prunes, almonds, honey, orange zest and the cinnamon. Pour in the orange juice, the orange blossom water (if you are using it), and 1 cup of water. Bring to a boil, cover, reduce heat to low, and simmer until the prunes are very soft, about 45 minutes. Remove and discard the orange zest and the cinnamon sticks.

Serve mounded on a heated platter, accompanied by steamed couscous or rice.

This may be refrigerated for up to 2 days.

Makes about 4 to 6 servings. ** Natural Health -- Dec 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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