MOROCCAN COOKING POT - MOROCCAN COOKING

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Moroccan Cooking Pot


moroccan cooking pot
    cooking pot
  • Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.
    moroccan
  • of or relating to or characteristic of Morocco or its people; "Moroccan mosques cannot be entered by infidels"
  • (morocco) a kingdom (constitutional monarchy) in northwestern Africa with a largely Muslim population; achieved independence from France in 1956
  • a native or inhabitant of Morocco

Moroccan Harira soup
Moroccan Harira soup
I just got off of a 10 day fast & I need a twist on boring vegetable soup. This soup turned our really tasty! This traditional soup is thickened with a tadouira--a mixture of flour, tomato paste, and cilantro--and served with lemon wedges. Because of the vermicelli, the soup may thicken when cooled--simply add a little more water or broth when reheating. recipe HARIRA . 1/2 cup green lentils . 1 Tbs olive oil . 1 large onion, chopped (2 cups) . 1/2 cup chopped fresh parsley . 1/2 cup cilantro . 1/2 tsp ground ginger . 1 cinnamon stick (I used 1/2 tsp ground cinnamon . 1 15-oz can chopped tomatoes, drained, liquid reserved . 2 cups low-sodium vegetable broth . 1 15-oz can chickpeas, rinsed & drained . 1/2 cup vermicelli (I used some wheat linguine. I just went by eye for how much pasta. I dunno how to measure pasta). . lemon wedges, for garnish TADOUIRA . 2 Tbs all purpose flour . 1/4 cup chopped cilantro . 2 Tbs lemon juice . 1 Tbs tomato paste To make Harira: Harira is the tomato-based soup served in Morocco to break the fast each night during the 40 days of Ramadon. The lentils & chickpeas provide protein, while the spices and herbs stimulate circulation & digestion. Plus the tomatoes & lemon juice offer a healthful dose of vitamin C. 1. Cook lentils in a pot of boiling water 2 min. Drain. 2. Heat oil in a large pot over medium heat. Add onion, parsley, cilantro, ginger, & cinnamon; saute 5 min., or until onion is soft. Stir in tomatoes, and saute 5 min. more. 3. Stir in broth, chickpeas, lentils, reserved tomato liquid, & 3 cups of water. Season with salt and pepper, & bring to a boil. Cover, reduce heat to medium-low, & simmer 45 min, or until lentils are tender, stirring occasionally. To make Tadouira: Whisk flour w/ 1 cup water in a bowl. Whisk in cilantro, lemon juice, & tomato paste. Stir Tadouira and pasta into Harira, & cook 3 min., or until noodles are soft. Serve with lemon wedges.
Moroccan Lamb Stew RECIPE
Moroccan Lamb Stew RECIPE
Serves 4 people Ingredients 2 teaspoons *ras-el-hanout 2 teaspoons salt ? teaspoon black pepper ? teaspoon ground ginger ? teaspoon saffron threads blend all spices together.. 3 cups chicken stock 2 tablespoons tomato paste 1 large yellow onion, chopped 3 garlic cloves, rough chopped 1 large carrot, large diced 1 tablespoon honey 1 teaspoon *harissa Pinch cinnamon 2 lb lamb sirloin, cut into small cubes 1 cup chick peas, drained and rinsed Garnish Fresh lime wedges Chopped cilantro Instructions Start by blending the first five ingredients together. In a medium size sauce pot add the chicken stock and bring up to a simmer. Add the mixed spices and let simmer for 10 minutes. Add the tomato paste and whisk in the stock base until it breaks down and there are no clumps. Add onions. Carrots and garlic and cook for 10 more minutes or until the veggies become soft (but not all the way cooked). Whisk in honey, harissa and cinnamon and cook for 2 minutes. Then add the lamb and chick peas. Cook for about 5 minutes or until the lamb is tender. To Serve Ladle in bowl and garnish with fresh chopped cilantro and lime wedges harissa * A north African chili sauce with a tomato baseras-el-hanout* The spice blend typically includes cardamom, clove, cinnamon, ground chili peppers, coriander,

moroccan cooking pot
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