Hi Sharon, I have a bunch of North African and Middle Eastern cookbooks. I'll look into them to see if they offer recipes for bean flours etc. I do have a recipe for the pickled lemons. If I'm correct, they are very important in Moroccan cuisine. I noticed them in Arab markets in NYC. But, imagine they were very expensive. Although I've cooked a lot of international cuisine over the past 25 years and some very complex/time consumptive recipes, such as Moroccan Chicken Pie (Bisteeya), Baklava, Thai and Indian Curries, Iranian Koreshes or Mexican Moles, with other things such as pickled Lemons etc, I've found myself very lazy... The Kimchi is wonderful. Although I believe Mexico cultivates a lot of real Lemons, it is very difficult to come upon them here. In fact, the Spanish or Mexican name for Lemon is "Lime" (Limon). What you would think they would call limes (lima), is actually a sweet lemon... Occasionally I find unripened lemons in the farmers markets and jump on them, since they are higher in nutrients than limes. You can tell when they are lemons, although green, because they are elongated and with a nipple... But, they don't become yellow, since they were picked too early. I won't have much time for experimenting in the kitchen until February. So, we'll have to wait for entering into pickling lemons and other interesting projects I may have been too lazy to do before, especially grinding beans into flour... If I'm correct, all Asian Indian pastries are prepared with bean flour...
Today I prepared blueberry plantain pancakes for some friends... Did I mention these yesterday? The are flourless. For some reason or another the blended plantains create almost the same appearance and texture as traditional flour pancakes. You put the plantains, coconut oil, eggs, baking soda, salt and vanilla in the blender and blend until smooth and that is the batter that you fry in the pan... So simple...
Thanks for reminding me of the Moroccan Lemons.
Ross