".....Cassie Maroun-Paladin’s book on Lebanese cuisine features a number of recipes containing cinnamon. When listed here as an ingredient it is always part of a spice mixture. One could argue cinnamon distinguishes Lebanese lamb preparations. Still, in our review of Lebanese recipes, cinnamon works in consort with other spices. In Maroun-Paladin’s (2005) book cinnamon is used in lamb recipes in various combinations with garlic, allspice, nutmeg, black pepper, mint, thyme, cumin and onion. Looking at the African and Middle Eastern recipes provided by Josephine Bacon and Jenni Fleetwood (2005), one sees a flurry of recipes containing cinnamon. A closer inspection reveals cinnamon only functions here as part of a palette of other spices. For example, one Berber recipe form Atlas Mountains is entitled “Cinnamon-scented Chick Pea and Lentil Soup”. Even with this recipe cinnamon seems drowned within a sea of other flavorings: onions, ginger, turmeric, saffron, coriander, parsley and pepper. While cinnamon is listed first among “Spices” in May Bsisu’s (2005) book of over two hundred Arab preparations, only ten of the listed recipes contain the spice. Of these most are lamb recipes. They feature modest amounts of cinnamon countered by many other spices including: bay leaves, cardamom, allspice, cloves, ginger, chilies, garlic and pepper."
See full paper at: http://aof.revues.org/document5162.html
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