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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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middle eastern recipes
Hi folks
any one got any tasty middle eastern recipes they would like to share? - tagines and stews - that sort of thing cheers and happy new year!! Cris |
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middle eastern recipes
cris baldwin > wrote:
> any one got any tasty middle eastern recipes they would like to > share? - tagines and stews - that sort of thing I'm never quite sure how "Middle Eastern" is defined. Here's a Persian (Iranian) recipe I got from the BBC Vegetarian magazine though: http://www.earth.li/~kake/cookery/re...mato-dill.html There are also a couple of recipes on the HLSC website that might suit: http://www.ivu.org/hlsc/recipes/turm...tato-stew.html http://www.ivu.org/hlsc/recipes/carrot-dill-salad.html Kake |
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middle eastern recipes
"cris baldwin" > wrote in message ... > Hi folks > any one got any tasty middle eastern recipes they would like to share? - > tagines and stews - that sort of thing Harira This Moroccan stew with lentils and garbanzos is prepared with some variation and enjoyed throughout the Mideast. Prep time: about 30 minutes. Total time about 1 hour. 2 (28 oz.) cans peeled whole tomatoes 30 parsley sprigs 15 cilantro sprigs 1 (15-ounce) can garbanzo beans 2 tablespoons olive oil 2 onions, coarsely chopped 8 threads Spanish saffron, crushed 1 teaspoon ground cinnamon 1 teaspoon ground turmeric 2 teaspoons ground ginger 1 bay leaf, optional Water 1 Bell pepper, coarsely chopped 1 cup lentils, soaked for 1 hour in cold water and drained Salt 1 teaspoon freshly ground pepper 1/2 cup crushed fideo or vermicelli Chopped cilantro, for garnish Lemon wedges, for serving Drain tomatoes, pouring the liquid from the cans into a large soup pot. Coarsely chop the tomatoes, parsley and cilantro sprigs and add them to the liquid in the pot. Add saffron, cinnamon, turmeric, ginger, bay leaf and 5 cups water. In a large skillet over medium-high heat, heat oil and saute onions and bell pepper, stirring occasionally, until onions are soft. When done, add the skillet contents to the soup pot. Cover and bring to rolling boil. Add garbanzo beans Reduce heat to medium-low, and add lentils, pepper, and salt to taste. Cover and cook 20 to 25 minutes until lentils are tender. When done, remove from heat. Bring a pot of water to boil for pasta. Add pasta and cook until al dente, about 5 minutes. Drain and stir into soup . Taste and add more salt and/or pepper to desired taste. Ladle harira into individual soup bowls. Top with chopped cilantro and serve with lemon wedges and crusty bread. 8 servings. An alternate serving method is to *slightly* thicken the finished before adding the pasta. I use guar gum but cornstarch or any other thickening agent will do. Then ladle the harira over a serving of couscous. Delicious! I prepared it this way early last year and served it with a Greek salad, rolls and butter for 35 members of my club. It was so popular that I got requests for the same menu 2 more times during the course of the year. |
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