Showing posts with label cumin. Show all posts
Showing posts with label cumin. 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:
  • 4 ripe tomatoes, peeled, seeded and chopped
  • 2 roasted green peppers, peeled and chopped
  • 1 tablespoon finely chopped parsley (optional)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin (optional)
  • 2 to 3 teaspoons vinegar
  • 1 tablespoon vegetable oil
Preparation:

Place the tomatoes, roasted green peppers, and parsley in a mixing bowl. Cover and refrigerate if you won't be serving the salad right away.
When you're ready to serve the salad, add the salt, pepper, cumin, oil and vinegar. Toss or stir gently and serve immediately on small plates or in small bowls.
You can eat this salad with a spoon, but it's also delicious scooped up with a piece of crusty bread.

Moroccan Tomato and Roasted Pepper Salad

Added on 4:45 PM

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:

2 cups dark lentils
1 onion, finely chopped
1/2 teaspoon turmeric
1 teaspoon salt
2 large onions thinly sliced
2 tablespoons butter
5 cloves garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
2 tablespoons fresh coriander, chopped

Preparation:

1. Soak lentils for 2 hours in cold water. Then simmer them in enough water to cover plus 1 inch, along with the chopped onion, turmeric and salt. Cook about 1 1/2 to 2 hours until the lentils are tender, adding a bit more water if necessary.
2. When the lentils are nearly done, sauté the onions in the butter in a large skillet over medium heat. Add the remaining ingredients.
3. Cook over low heat for 5 or 6 minutes. Then stir in the lentils. Add the coriander and simmer another 10 minutes to blend the flavors stirring several time. Serve hot.

moroccan spicy lentils

Added on 1:21 AM

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:

2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.

Preparation:

Bring a pan of water to the boil.

Add the carrotts and cook until tender and then rinse them with cold water.

Drain the carrots and mix with the olives and radishes.

Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.

Pour the marinade over the carrot, olives and radishes and serve.

Moroccan Carrot Salad

Added on 9:17 PM

Ingredients:
Serves: 4 to 6

For the vegetables:

3 Courgettes (Zucchini) cut in chunks
4 red onions sliced
3 capsicums (Bell peppers) – one in each colour – red, green & yellow or orange
1 medium butter nut squash cubed into 2cm pieces
salt & pepper to taste
2 tsp each of ground cumin(jeeru) and cinnamon (taj) powder
2 tsp paprika powder
3 tbsp olive oil
For the Couscous:

3 cups couscous
420 g canned chick peas drained and rinsed
3 tsp salt
2 tsp Arabic seasoning mix (cumin, coriander, black pepper, fenugreek, garlic, ginger, mint, onion, cloves, cinnamon, chilli and aniseed powder)
juice of 1 lemon
3 tbp olive oil
hot water

Preparation:

1) Pre -heat the oven to 200′C. Chop all the vegetables into large chunks about 2 cm cubed pieces. For the zucchini/courgette I cut it half length ways and then chopped it into 1 cm semi circles. For the butternut squash I have learnt the hard way that you need proper sharp knife and peeler.
2) In a  large baking tray place all the vegetables, and pour the olive oil over the vegetables together with the spices and salt, mix thoroughly and place in the oven.
3) While the vegetables are cooking, prepare the couscous. Drain & rinse the chick peas and keep aside. Boil some water. In a large bowl, place the couscous, chick peas, seasoning and all the other ingredients. Pour boiling hot water, enough to cover the couscous and 2 cms extra and mix with a fork.  Making sure all the grains of couscous are coated with the spice, olive oil and lemon juice, keep on mixing at regular intervals just to make sure that the grains of couscous don’t lump together. Once the water has absorbed taste the couscous for the correct balance of flavours and to make sure the couscous is al dente, you can add a little extra hot water if needed and mix again with a fork.
4) Check on the vegetables and mix at regular intervals to ensure that the vegetables cook evenly and the spices mix well together. They should be cooked in about 30 mins, check to make sure, once cooked remove from the oven and you are ready to serve with the couscous.

Moroccan Style Vegetables with Couscous

Added on 9:15 PM

Ingredients:
 
2 cups chickpeas soaked in water overnight
1 cup green lentiles soaked in water overnight
1 onion chopped
2 cloves of garlic, minced
3 tablespoons of tomato paste or tomato jam
1 tablespoon of cumin
1 teaspoon of paprika
1 teaspoon cayenne
Olive Oil
Salt

Preparation:

1) Cook the chick peas in a pot of water for about one hour. Add the lentils and cook for about 20 minutes. Drain and rinse the chick peas and lentils under cool water. You can remove the skins if you want, but an Algerian usually won't give up that extra bit of fiber.
2) Saute the onions, garlic and tomato paste in olive oil for about 10-15 minutes. This will mellow the flavor of the tomato paste. Add the chickpeas, lentils, spices and about 1 tablespoons of salt or more to taste. Cover with water, bring to a boil, reduce heat and simmer for about 15 minutes.
Some cooks like to gently mash the chick peaks. Serve with Kesra or Khobz.

Djouaz el Hummus (Algerian Chickpea Soup)

Added on 12:24 AM

 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: 

• 1 kg Lamb Fillet • 100 g Fat • Ό cup Vinegar • Ό cup Olive Oil • 1 tsp Ground Nutmeg • 1 tsp Cardamom Powder • 1 tsp Cinnamon Powder • 1 tsp Cumin Seeds, grounded • 1 tsp Cloves • 1 tsp All Spice • 1 tsp Black Pepper • 1 tsp Mistika • Salt, to taste

 Preparation:

•In a bowl, cut the lamb fillet and fat into thin strips.
•In a separate bowl, mix well all the ingredients (except lamb fillet and fat), to prepare seasoning.
•Now, mix the lamb and fat strips in the seasoning mixture and preserve overnight.
•Heat a large non-stick skillet the next day and cook the lamb and fat strips over high heat, until the fat melts and the lamb strips turn brown.
•Serve hot with Tahini sauce and salad.

Shawarma Lamb Recipe

Added on 1:20 PM

Ingredients: 

• 1 tbsp Honey • 1 tsp fresh Lemon Juice • 1 pound large Carrots (peeled & cut) • 2 1/2 cups Low-Salt Chicken Broth • 1 1/2 tsp Cumin Seeds • 1/8 tsp Ground Allspice • 1/2 cup Plain Yogurt (stirred to loosen) • 2 tbsp Butter • 1 cup White Onion (chopped)

Preparation:

•Take a large saucepan, melt butter over medium heat. Toss onion and pan fry for 2 minutes. Add carrots broth and boil it for few minutes. Reduce heat; simmer (covered) for about 20 minutes.
•In a small skillet toss in cumin seeds; heat it over medium-high heat for about 4-5 minutes; allow it to cool; grind the stuff in spice mill.
•Remove the soup from heat; allow it to cool. Make a paste using a blender. Spoon the mixture to the same pan. Add honey, allspice and lemon juice. Garnish it with pepper and salt.
•Scoop the content into bowls. Garnish it with cumin (prepared) and yogurt.

Moroccan Carrot Soup Recipe

Added on 12:40 PM


Ingredients:

• 5 tbsp Butter
• Ύ tsp Cumin Seed
• 1 Onion (chopped)
• 1 tbsp Tomato Paste
• 3 medium Tomatoes
• 4 cups Chicken Broth
• 1 cup dried Red Lentils
• 1/3 cup course Bulgur
• 4 cups Water
• Salt (to taste)
• Pepper (to taste)
• 1 tbsp dried Mint
• ½ tsp Paprika

Preparation:

•Place a stockpot on medium flame and melt 2 tbsp butter.
•Add cumin, garlic and onion. Sautι and cook till the onion turn soft.
•Blanch the tomatoes and peel them.
•Chop the tomatoes.
•Increase the heat to high and add tomato paste. Stir and cook for 3 minutes till the paste has turned dark.
•Add tomatoes, chicken broth, red lentils, bulgur flour and 4 cups of water. Stir and boil the soup.
•Reduce the flame to low and simmer for 45 minutes.
•Add salt and pepper.g
•Place a small saucepan on heat and melt the remaining 3 tbsp of butter.
•Remove from heat and add in mint and paprika.
•Ladle soup into soup bowls and drizzle the heated butter.
•Serve hot.

Red Lentil And Bulgur Soup Recipe

Added on 12:33 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

Subscribe to: Posts (Atom)