COCONUT RICE
The trick to fuss-free fluffy coconut rice is to bake it rather than cook it on the stove. The coconut rice comes out perfectly fluffy every time, and no scorched … Continue Reading →
Category: MIDDLE EASTERN
DOMATESLI KIYMALI FIRIN MAKARNASI (TOMATOE BEEF MINCE CYPRIOT PASTA BAKE)
A Cypriot Pasta Bake, which everyone makes a little differently, but this recipe is delicious because of the addition of the Halloumi and mint into the béchamel. The spicing, … Continue Reading →
CHICKEN, APRICOT, ORANGE TAGINE
Lift the lid on this cooking pot and unveil the secrets to mouth-watering Moroccan cuisine. Tagines are a wonderful marriage of meat, and or vegetables with sweet and spiced flavours. … Continue Reading →
GHELYEH MAHI (COD IN TAMARIND, CORIANDER AND FENUGRRK SAUCE)
A delicious way to add spice to Cod. The sauce combines turmeric, cayenne, tamarind, coriander and fenugreek and when poured over the cod. It is an explosion of flavours INGREDIENTS … Continue Reading →
KEBDA MCHERMLA (Lambs Liver tagine))
The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →
CHICKEN AND ONION “PIES” with MOROCCAN FLAVOURS
We do enjoyed the flavours of Morocco and the jewel in the crown is b’stilla, a pigeon pie. In this recipe by Claudia Roden she uses chicken, drawn from … Continue Reading →
BEEF SKEWERS WITH DRIED LIME AND SUMAC ONIONS
Dried limes, which have long been a staple of Persian cooking, impart to these tender, juicy kebabs a special, very distinctive tangy and earthy flavor. Most of us love a … Continue Reading →
KHORESH GHEYMEH – PERSIAN DRIED LIMES, LAMB AND SPLIT PEA STEW.
KHORESH GHEYMEH خورش قیمهis a deliciously balanced Persian stew that is prepared with, lamb and yellow split peas, but the special ingredient is Limoo Amani Persian dried limes have … Continue Reading →