Showing posts with label coriander. Show all posts
Showing posts with label coriander. Show all posts
Ingredents:

  • 1.3 kg/3 lb lamb from a leg or forequarter
  • 3 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 teaspoons harissa
  • 2 teaspoons ground fennel seeds
  • 2 teaspoons ground coriander
  • 2 tablespoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 4 cloves garlic, finely chopped 
  • 225 ml/8 fl oz iced water
  • thin sausage casings
Preparation:
  1. Trim any fine skin from the lamb, but leave a good proportion of fat. Cut into 2.5 cm/1 in cubes; check the weight. If the lamb is not very cold, cover and refrigerate for at least 2 hours in the coldest part of the refrigerator.
  2. Place the lamb in a large bowl, sprinkle with salt and mix well. Process in six batches in a food processor with a steel blade until finely minced. Transfer to a wide dish. Mix in the pepper, harissa to taste, spices and chopped garlic. Process again in six batches to mix the flavourings evenly into the meat, adding 2-3 tablespoons of iced water to each batch. Transfer to a large bowl and mix well by hand.
  3. If the sausage casings are fresh, finse off the salt and soak in warm water for 30 minutes. Run cold water through each length of casing to check for holes. Fit about 1 m/3 ft of fresh casing onto the nozzle of a sausage filler or large funnel. If using dry casings, cut off a 7.5 cm/3 in length.
  4. Pass the lamb mixture through a sausage filler or push through a funnel with the end of a wooden spoon. When the mixture appears at the end of the nozzle, stop and pull the casing over the end and tie, then continue with filling. Let the sausage curl into the dish.   When the casing is filled, leave the open and untied, and fill more casings as necessary.
  5. Stretch the sausage along the work surface and press the half-way point with a finger. Twist at this point three times. Even out the filling between the twist and the tied end, mark the half-way point and twist again. Continue to twist until the required lengths are formed.  Tie off the end.
  6. Use the sausages within 2 days, or store well wrapped in the freezer.


Merguez

Added on 5:38 AM

Ingredients:

400g ripe tomatoes
550ml chicken stock
200g baby carrots
1 bunch spring onions, cut into 5cm lengths
50g cooked chickpeas
50g raisins
350g boned and skinned chicken thighs, sliced into 1cm wide strips
1/4 tsp coriander seeds
2 tbsp Harissa
30g fresh parsley, roughly chopped
700ml boiling water
300g couscous
4 garlic cloves, peeled

Preparation:

In a large pot combine the tomatoes and chicken stock. Bring the mixture to a boil over high heat then add the carrots, spring onions, chickpeas, raisins, chicken, parsley, garlic and harissa. Return the mixture to the boil, cover and reduce to a simmer and cook for 10 minutes.

Meanwhile, pour the boiling water over the couscous in a large mixing bowl. Cover and set aside for 5 minutes. Fluff the couscous with a fork and spoon into serving bowls. Ladle the stew and broth over the top and serve immediately .

Couscous Stew

Added on 4:56 AM

Ingredients:
  • 1 lb. (about 1/2 kg) ground beef or lamb (or a combination of the two)
  • 1 medium onion, chopped very fine
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon hot ground pepper
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh coriander (cilantro)
  • 1 teaspoon cinnamon (optional)
  • 1 tablespoon chopped mint leaves (optional)
Preparation:

Mix all ingredients together in a large mixing bowl, and leave for an hour or longer to allow the flavors to blend. The kefta is then ready to shape and cook.
To make kebabs, take small amounts of kefta and shape them into cylinder or sausage shapes. Skewer the meat, squeezing it to mold in the skewer.
Cook over hot coals, approximately five minutes each side. (It may take less or more time, depending on how hot the coals are, and how thick you shaped the kefta.) Watch the kebabs carefully, so you don't dry out the kefta.
Serve immediately, or wrap in aluminum foil to keep hot while you cook additional kebabs.
Kefta kebabs are often served in bread with tomato and roasted pepper salad (recipe is below) as a filler, and Mint tea as a beverage.

Moroccan Kefta Kebab

Added on 4:43 PM

Ingredients:
 
6 C dried chickpeas (aka garbanzo beans)
3 onions, minced
1 C olive oil
1 tsp. coriander seeds, ground
1 tsp. cumin, ground
½ tsp. turmeric, ground
1/8 tsp. cayenne pepper
4 C water
2 tbsp baking soda
salt and pepper to taste
1 tbsp. freshly squeezed lemon juice
 
Preparation: 
1. Soak beans overnight for 12 hours.

2. In the morning, drain the water from the chickpeas and sprinkle on baking soda.

3. Let stand in strainer for 15 minutes.

4. Place chickpeas and onions in pot, cover with water, and cover partially with lid.

5. Bring to a boil and then simmer on low heat for one hour.

6. Add seasonings and ½ C additional water.

7. Simmer over very low heat for 1-½ hours, stirring occasionally.

8. Add lemon juice, stir, and serve.

Tunisian Chickpea Soup

Added on 10:18 PM

 Ingredients:
 
 1 ts Cumin seeds
 1 ts Fennel seeds
 1 ts Coriander seeds
 1/4 ts Cardamom, ground
 1 pn Crushed red pepper flakes
 1 pn Nutmeg, ground
 1 pn Cinnamon
 1 tb Olive oil
 1 1/2 c  Green olives, brought to room temperature
 1 tb Lemon juice
 1 tb Orange juice
 3    Garlic cloves, minced


Preparation:


Heat first 8 ingredients in a small skillet over medium heat until
fragrant, about 2 minutes.  Remove from heat & add olives & toss to
coat.
Stir in remaining ingredients.  Refrigerate in an airtight container
for at least 4 hours or up to 3 weeks.  The longer the marinate, the
better they taste.  Drain & serve at room temperature.

MOROCCAN SPICED OLIVES

Added on 4:49 PM

Ingredients:

  • 2/3 cup hazelnuts
  • 1/2 cup sesame seeds
  • 2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 tablespoons freshly ground black pepper
  • 1 teaspoon flaked sea salt

Preparation:

  1. Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
  2. In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.

Dukkah

Added on 3:45 AM

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