|
Post by Amani on Mar 24, 2008 12:14:26 GMT -5
Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce Recipe courtesy Quinz Restaurant, Ashland, Oregon
Meatballs: 2 1/2 pounds ground lamb Spice Mix, recipe follows 1 egg 1/2 cup ketchup
Meatball Sauce: 2 tablespoons olive oil 1/2 cup minced onion 1 tablespoon minced garlic 1 tablespoon minced shallots 2 cinnamon sticks 1 tablespoon ground cumin, toasted* 1 tablespoon ground coriander, toasted 4 cups tomato puree 1 cup vegetable or chicken stock Salt and freshly ground black pepper 1 tablespoon thinly sliced mint leaves 1 tablespoon minced Italian parsley leaves
Slivered almonds, toasted, for garnish Chopped fresh mint leaves, for garnish Warmed pita wedges, for serving
*Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.
Meatballs: Preheat oven to 350 degrees F.
In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.
Sauce: In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.
To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.
Yield: about 32 meatballs, about 6 servings.
Spice Mix: 1 tablespoon ground coriander, toasted 1 tablespoon ground cumin, toasted 1 teaspoon curry powder 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried thyme 3/4 teaspoon ground mustard 3/4 teaspoon paprika 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder Salt and freshly ground black pepper
In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.
|
|
|
Post by goodcookin on Jul 8, 2008 12:36:50 GMT -5
Chickpea Kufteh
Serves 6
Although traditional kufteh are meatballs, chef Kyle Mendenhall of the Boulder Dushanbe Teahouse developed this chickpea version to appeal to vegetarian customers. His kufteh are served with tomato sauce and a garnish of sauteed spinach and toasted pine nuts.
TOMATO SAUCE 3 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, chopped 1 tablespoon ground cinnamon 1 tablespoon ground coriander 1 1/2 teaspoons ground cumin 1 1/2 teaspoons turmeric 2 tablespoons honey 1 1/2 cans (28 ounces each) whole tomatoes (enough to make 6 cups), crushed Salt and pepper, to taste
1. In a large flameproof casserole, heat the olive oil. Cook the onion and garlic over medium heat, stirring often, for 8 minutes.
2. Add the cinnamon, coriander, cumin, turmeric, and honey. Cook, stirring, for 5 minutes more.
3. Add tomatoes, salt, and pepper. Simmer the sauce for 25 to 30 minutes or until it has thickened slightly.
4. In a blender or food processor, puree the sauce and return it to the pan.
MEATBALLS 6 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, chopped 2 cans (15 ounces each) chickpeas, drained and rinsed 1/2 cup chopped fresh parsley 1/2 cup chopped fresh mint 1 tablespoon ground cumin 1 1/2 tablespoons honey 4 eggs Salt and pepper, to taste 6 cups unseasoned bread crumbs Canola oil (for frying)
1. In a large flameproof casserole, heat 2 tablespoons of the olive oil. Cook the onion and garlic over medium heat, stirring often, for 8 minutes or until they soften.
2. In a food processor, combine 1 cup of the chickpeas with the remaining 4 tablespoons of olive oil. Puree until smooth. Add the remaining chickpeas, parsley, mint, cumin, honey, eggs, onion mixture, salt, and pepper. Pulse 5 or 6 times. The mixture should not be completely pureed.
3. Transfer to a bowl and stir in the bread crumbs. Form the mixture into 20 balls.
4. In a large flameproof casserole, heat enough canola oil to make a deep layer. When the oil reaches 350 degrees on a deep-fat thermometer, add about 8 meatballs. Cook about 2 minutes or until the outside is firm. Transfer the meatballs to a plate lined with paper towels.
5. When all the meatballs are fried and drained, transfer them to the tomato sauce. Simmer, covered, for 20 minutes or until the meatballs are cooked through.
Note: You can make the sauce and meatballs in advance and refrigerate them separately. Reheat them together until the meatballs are cooked through.
|
|
|
Post by Amani on Apr 8, 2010 18:23:17 GMT -5
Carrot-and-Chickpea Salad from "Food & Wine" magazine, May 2010
Chef Charles Kelsey of Cutty's in Brookline, Massachusetts, tosses chickpeas and carrots with a deliciously unusual combination of smoked paprika, cumin and cilantro.
2 tablespoons fresh lemon juice 1 garlic clove, minced 2 tablespoons vegetable oil 1/2 cup slivered almonds 2 packed cups cilantro leaves and stems 1 teaspoon ground cumin 1 teaspoon sweet smoked paprika 1/4 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper Two 15-ounce cans chickpeas, drained and rinsed 1 pound carrots, peeled and coarsely shredded
In a food processor, combine the lemon juice with the minced garlic and let stand for 15 minutes. In a large skillet, heat the vegetable oil. Add the almonds and toast over moderate heat, stirring, until golden, about 5 minutes. Drain the toasted almonds on paper towels and let cool.
Transfer half of the almonds to the food processor. Add the cilantro, cumin, smoked paprika and cayenne pepper and pulse until chopped. Add the olive oil and process to a chunky paste. Season with salt and pepper; transfer to a large bowl. Add the chickpeas and carrots and toss. Garnish with the remaining almonds and serve.
Make Ahead: The carrot salad can be refrigerated overnight. Garnish with the toasted almonds just before serving.
Serves 4.
|
|
|
Post by Amani on Mar 10, 2011 12:13:21 GMT -5
Chickpea Falafel
Adapted from King of Falafel in San Francisco. At the restaurant, chef/owner Nawal Kharsa serves these in pita bread or lavash, garnished with tahini sauce, hummus, cucumber tomato salad, pickled turnip and hot sauce. * 1 pound dried chickpeas, soaked overnight in plenty of water to cover * 1 onion, cut into large dice * 1/4 cup whole garlic cloves * 1 bunch curly parsley, chopped * 1 1/2 jalapeno peppers, stems removed and pureed or chopped very fine * 1 tablespoon baking soda * 1/2 cup all purpose flour * 3/4 cup sesame seeds * Corn oil, for frying * Cumin, for dusting
1. Drain and rinse the chickpeas. In a meat grinder or food processor, grind the chickpeas, onions, garlic cloves and parsley together. If you're using a food processor, you'll have to do this in several stages. Mix together in a large bowl.
2. Add the jalapeno peppers, baking soda, flour and sesame seeds. Mix well with your hands until everything is incorporated. Add plenty of salt to taste (at least a tablespoon if not more).
3. When ready to fry, heat corn oil that's at least 3 inches deep in a large pot, to 350 degrees. Form falafel into balls or domed discs about an inch and a half in diameter. Gently drop into the oil and fry until dark golden brown and crusty, about 3-4 minutes. Remove from oil, drain on paper towels, and dust with cumin.
Nutrition Information: Per serving: 248 calories, 9 g protein, 29 g carbohydrate, 11 g fat (1 g saturated), 0 mg cholesterol, 114 mg sodium, 7 g fiber.
Makes about 35-40 balls, serves 10-12
|
|
|
Post by Amani on Mar 11, 2011 20:31:03 GMT -5
Tameyia (Egyptian Falafel)
This recipe comes from Chef Sausan at Al-Masri. She says that it's better if you can make the filling and let it sit overnight in the fridge before frying.
* 2 bags (12 oz each) dried, peeled fava beans, soaked in water overnight (see Note) * 1 large yellow onion * 1 bunch green onions * 2 jalapeno peppers * 10 cloves garlic * 1 bunch cilantro * 1 bunch parsley * 3 tablespoons ground cumin * 3 tablespoons ground coriander * Kosher salt and ground black pepper, to taste * White sesame seeds and/or coriander seeds, for dipping * Corn oil, for frying 1. Drain the fava beans and set aside.
2. In a food processor, mix the yellow and green onions, jalapeno peppers, garlic, cilantro, parsley, cumin, coriander and salt and pepper to taste. Pulse until fully combined. In a large bowl, add the processed ingredients to the fava beans, and toss so that all of the fava beans are coated.
3. Grind the coated fava beans in the food processor until semi-smooth, leaving some rough pieces. Do not ground fine. When all is processed/ground, the mixture should appear to be a light lime-green color. Taste for seasoning.
4. When ready to cook, heat oil in a large pot until it reaches 350 degrees.
5. Shape falafel into disks in your hands, about 2 inches in diameter and 3/4-inch high. Sprinkle one side of the disk with the seeds, patting them into the mixture.
6. Carefully slide into the hot oil and let fry until golden brown, about 3-5 minutes.
7. Drain, and serve in pita bread with onion, tomato and tahini sauce.
8. Note: You can purchase dried peeled fava beans at specialty Mediterranean or Middle Eastern grocers. Whole Foods sells them too, but they have the skins on, so you'll need to peel them after they've soaked overnight.
Nutrition Information: Per serving: 138 calories, 7 g protein, 18 g carbohydrate, 6 g fat (1 g saturated), 0 mg cholesterol, 63 mg sodium, 6 g fiber.
Makes about 40 discs, serves 10-12
|
|
|
Post by Amani on Mar 24, 2011 17:14:12 GMT -5
Shrimp Tagine from Aziza restaurant, San Francisco
To be transported to vibrant Morocco—or actually to one man’s superb crossover remix of it—step into the bold cobalt-blue and saffron-yellow dining room of Aziza restaurant in San Francisco’s outer Richmond District (415-752-2222, aziza-sf.com).
Since 2001, Marrakech-born chef Mourad Lahlou has honored the dazzling cuisine of his homeland by mastering and then reinterpreting it, incorporating organic ingredients from his weekly farmers’ market outings and applying some ultramodern cooking techniques.
One dish that showcases the evolution of Lahlou’s cooking is shrimp tagine. It’s a riff on a classic Moroccan seafood stew in which mussels, clams, scallops, and fish are simmered in a spicy tomato-based sauce. But making the original requires a deft hand, because the several varieties of seafood cook at different rates. Lahlou invented an all-shrimp version to simplify the recipe and to play up the crustaceans’ sweetness. For more than a year, it was one of the most popular dishes he offered. With Lahlou’s ever changing menu and constant refinement, shrimp tagine still makes an appearance—these days as a dainty amuse-bouche served atop a spoon.
“It started out being a dish I wanted to re-create from Morocco,” he says. “But eventually, I wanted to make it more personal and timely.”
At home, you can make the full-scale dish easily on the stovetop. The shrimp cook in a sauce rich with paprika, cumin, ginger, and saffron. Or, for a textural contrast that Lahlou enjoys, cook vegetables in the sauce and arrange the grilled shrimp on top.
Look for more of Lahlou’s recipes in his first cookbook, to be published this fall, which will showcase the Moroccan dishes he likes to make at home.
1/4 cup chopped flat-leaf parsley 3 tablespoons chopped cilantro, plus whole sprigs for garnish 2 tablespoons fresh lemon juice 1 tablespoon sweet paprika 1 teaspoon ground ginger Pinch of saffron threads, crumbled 1/3 cup extra-virgin olive oil 1 1/2 pounds large shrimp, shelled and deveined, tails left on 2 1/4 pounds plum tomatoes, peeled, seeded, and coarsely chopped 3 cloves garlic, minced 1 1/2 teaspoons ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 large carrots, thinly sliced 1 large sweet onion, such as Walla Walla, Vidalia, or Maui, thinly sliced 4 large Red Bliss potatoes (about 1 1/2 pounds), peeled and thinly sliced 1 red bell pepper, cut into thin strips 1 yellow bell pepper, cut into thin strips 1/2 preserved lemon, peel only, thinly sliced 1/2 cup pitted green olives
1. In a medium bowl, combine the parsley with the chopped cilantro, lemon juice, paprika, ginger, saffron, and olive oil. Add the shrimp, toss to coat with the marinade, and refrigerate for two hours.
2. Meanwhile, in a medium saucepan, combine the tomatoes with the garlic, cumin, salt, and pepper. Simmer over moderate heat, stirring occasionally, until the tomatoes have broken down and thickened slightly, about 10 minutes.
3. In a large enameled cast-iron casserole or Dutch oven, spread the sliced carrots in a layer and season lightly with salt and pepper. Add the onion, potatoes, and bell peppers, lightly seasoning each layer with salt and pepper. Spread the tomato sauce on top. Cover and simmer over moderately low heat until the vegetables are just tender, about 20 minutes.
4. Remove the shrimp from the marinade and set aside. Mix 1/4 cup of water into the marinade and pour the mixture into the casserole. Add the preserved lemon and olives, then arrange the shrimp on top in a single layer. Cover and cook over moderately low heat until the shrimp curl and turn pink, about 3 minutes. Transfer the shrimp to a plate; cover with foil to keep warm. Raise the heat to moderate and cook the tagine uncovered, stirring several times, until the liquid thickens, about 5 minutes; be sure the vegetables on the bottom don’t burn. Transfer the tagine to a bowl and top with the reserved shrimp. Garnish with cilantro sprigs and serve.
Serves 6.
|
|
|
Post by Amani on Feb 27, 2012 23:26:41 GMT -5
Frontiere's Grouper With Za'atar and Tomato
10 large plum tomatoes 2 tablespoons olive oil 4 large cloves garlic, sliced 1 1/4 cups finely diced onion 1 1/2 tablespoons za'atar, a spice mix available at Middle Eastern food shops 1/4 teaspoon salt 1/4 teaspoon black pepper 1 1/2 tablespoons fresh lemon juice 4 6-ounce grouper fillets Salt and pepper to taste 20 asparagus spears, lightly steamed 1/4 cup fresh lemon juice
Cut tomatoes in large pieces.
In medium nonstick skillet, heat one tablespoon of the olive oil.
Saute garlic and onion until soft. Add tomatoes and cook 10 to 15 minutes, until very soft but still chunky. Stir in za'atar, salt, pepper and lemon juice. Cook one minute. Keep warm.
Sprinkle fish with salt and pepper. Heat one tablespoon olive oil in large nonstick skillet. Saute fish over high heat for 3 to 4 minutes on each side.
To serve, spoon sauce on bottom of 4 plates. Put fish on top. Garnish with asparagus arranged like spokes of a wheel and sprinkle with lemon juice.
YIELD 4 servings.
NOTEApproximate nutritional analysis per serving: 290 calories, 9 grams fat, 60 milligrams cholesterol, 215 milligrams sodium, 35 grams protein, 15 grams carbohydrate.
|
|
|
Post by Amani on Mar 3, 2012 2:14:24 GMT -5
Frontiere's Harissa
4 to 5 medium dried red chili peppers, stems removed 1/4 cup red-wine vinegar Juice of 1 lemon (3 tablespoons) 1/2 teaspoon grated lemon rind 6 cloves garlic, chopped fine 1/4 cup full-flavored olive oil 1 teaspoon coriander seeds 1/2 teaspoon fennel seeds 1/4 teaspoon freshly ground pepper 1/4 teaspoon allspice 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/3 cup tomato paste
Soak chili peppers in vinegar for 30 minutes until soft. Put chilies and vinegar in food processor with lemon juice, grated lemon rind, garlic and olive oil. Process until smooth.
Lightly toast coriander and fennel seeds. Pulverize in spice grinder. Add to food processor with pepper, allspice, nutmeg, salt and tomato paste. Process until smooth. If too thick, adjust with olive oil.
YIELD: 1 cup.
NOTE: Approximate nutritional analysis per tablespoon:: 40 calories, 3grams fat, 0 milligrams cholesterol, 70 milligrams sodium, 0 grams protein, 3 grams carbohydrate.
|
|