Mechoui Lamb

This makes for succulent, spice-crusted lamb that falls off the bone. Makes the whole house smell delicious too.

Ingredients
1 leg of lamb
70g butter
3 cloves of garlic
2 tea spoon cumin
1 tea spoon paprika
3 tea spoon coriander
1/4 tea spoon salt
ingredients

***

1. Pre-heat oven to 425F
Grind the spices and combine with the butter.
butter1

2. Crush the garlic and add to the butter. Mix until smooth and incorporated.
butter2

3. With a small sharp knife, make little incisions into the lamb all over, making little pockets.
meat1

4. Rub the butter mixture all over, making sure some goes into those pockets. Place on a grill in a roasting pan. Cover with aluminum foil.
meat2

5. Put in the oven. Bake for 10 minutes. Baste the meat and lower the oven to 315F. Cook for an other hour, hour and a half, basting every 30 minutes. The roast is done when the meat pulls easily from the bone (or starts to fall apart, if you have a boneless roast).
meat3

6. Slice and serve.
serve

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Shawarma style chicken wraps

There are a lot of “do ahead” steps, but they don’t all need to be done at the same time.

Notes for next time :

  • Cook the chicken on a grill to let the fat drip away
  • Roast the garlic for the yogurt sauce.

Ingredients :
8 chicken thighs
Pita bread

For the marinade
3 table soup olive oil
1 tea spoon cumin
1 tea spoon paprika
1 tea spoon turmeric
1 tea spoon salt
4 garlic cloves, minced
Zest and juice of a lemon
Zest and juice of an orange
Black pepper, to taste

For the garnish
1 red onion
1/2 cup greek yogurt
2 cloves garlic, minced
1 table spoon olive oil
1 tomato, diced
Bread and butter pickles
Iceberg lettuce
ingredients

***

1. Combine the yogurt, garlic and olive oil for the garnish, Set aside and allow to mellow overnight.
garlic-sauce

2. Thinly slice the onion, cover with cold water. Cover and put in the fridge overnight.
onions

3. Combine the marinade’s spices and grind them to a rough powder.
spices

4. In a large bowl, combine all of the marinade ingredients.
marinade1

5. And stir to dissolve the spices.
marinade2

6. Remove the skin and bones from the chicken. Cut each thigh in half. Put in the marinade and stir to coat. Cover and marinade overnight.
chicken

7. Pre-heat the oven to 350F. Cook the chicken on both sides to get some color.
color

8. Finish in the oven until cooked through.
cooked

9. Open the pita bread. Slather with some yogurt sauce. Add the chicken, tomato, lettuce, onions, and pickles to taste. Roll and enjoy.
assemble

 

Dirty rice Pilaf

Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.

Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

Ingredients:
250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
salt
Juice of 1/2 lemon
ingredients

***

1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
water1

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
water2

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
peas1

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
grind

5. In a second, smaller, pot, warm the oil.
oil

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
cumin

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.
onions

8. Add the grated ginger and the garlic.
onions2

9. Stir in the tomatoes.
tomatoes

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).
spices

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.
peas2

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.
combine

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.
serve

Sausage and lentil stew

Warm, filling and re-heats well. Great for the cooling days of fall.

Ingredients
2 tablespoon olive oil
2-3 toulouse style sausages
2 carrots, diced
2 onions, minced
1-2 garlic clove, minced
pinch of ground cumin
1/2 cup duPuy Lentils
2-3 large tomatoes, in large dice (about 4 cups)
3 cups vegetable broth
1 handful green or yellow beans
almond slivers
salt and pepper
ingredients

***

1. Cut the sausages into segments about 1 inch each. I leave the casing on because I don’t mind it. If it bothers you, you can remove it first.
cut-sausage

2. In a large soup pot warm the oil. Add the sausages and cook for a few minutes until colored but not cooked all the way through. Remove from the pot.
color-sausage

3. Turn down the heat to a medium-low. Add the onions and carrots and sweat for 5 minutes.
onions

4. Add the garlic and cumin. Cook for 1 minute or until fragrant.
garlic

5. Rinse the lentils and pick through to remove rocks and debris. Add to the pot. Stir well to coat in the oils.
lentils

6. Add the tomatoes and broth. Add salt and pepper to taste. Simmer over medium heat for 30 minutes.
tomatoes

7. Towards the end of the simmering time prep the beans… I used green, yellow and purple because I had them. You can use just one color, doesn’t matter.
Cut them in chunks 1-2 inches long.
beans

8. Return the sausage to the pot and add the beans. Simmer for 5 minutes. Taste to adjust seasoning.
add-beans

9. Serve with a bit of slivered almonds on top.
plate

Spiced carrot salad

Sweet and spicy Moroccan inspired carrot salad. Leave the confit lemons on the side, so everyone can add as much or as little as they care for.

This is great as a side dish, but would be filling enough for a light meal.

Ingredients
2 meyer lemons
1/4 cup olive oil, plus extra for lemons
8 rainbow carrots
1/2 red onion, diced
1 handful flat leaf parsley, chopped
1 1/2 teaspoons ground black cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon fresh ginger
2 daches cayenne pepper
orange zest
1/4 cup orange juice
2 tablespoons pine nuts
ingredients

***

1. Wash the meyer lemons. Slice them thinly and remove any seeds. Cut the slices into quarters. Put in a single layer in a cold skillet and lightly cover with olive oil. Turn the heat on low and cook for 20 minutes or so, or until caramelized.
confit

2. Pour into a serving dish and set aside to cool.
confit2

3. Peel and grate the carrots.
grate

4. Add the red onion and parsley to the bowl.
aromates

5. In a small dry skillet, toast the pine nuts.
toasted-pine-nuts

6. In a bowl, combine all the spices and the pine nuts. Whisk in the orange juice and orange zest. Keep whisking as you pour in the olive oil, to get a nice combined dressing.
dressing

7. Pour the dressing over the salad and mix well to coat the carrots. Serve with the lemons.
combine

Chicken apricot tajine

A simple dish. I can see myself tinkering with it. I’ll write my notes as such in the steps. Not overly spicy but still flavorful and satisfying.

Ingredients
8 boneless, skinless chicken thighs
2 onions, diced
2 tomatoes, diced
1 cup chicken broth
20 dried apricots
juice of 1 lemon
1/2 teaspoon cinnamon
1 teaspoon turmeric
2-3″ of fresh ginger, grated
1/2 teaspoon cumin
1 pinch saffron
50g sliced almonds
salt and pepper
olive oil
ingredients

***

1. Pre-heat the oven to 325F.

In a stainless steel skillet, heat the oil. Add the chicken to sear on both sides.
sear chicken

2. Transfer to a tajine pot (or, if you don’t have one, a large enamel cast iron dutch oven, like I did). Add salt and pepper.
transfer chicken

3. In the skillet, add the onions and spices (except the saffron). Cook for a few minutes until the onions are starting to soften and the spices become fragrant, Scrape up as much of the stuck chicken bits as you can.
onions

4. Transfer the onions to the tajine pot. I added the ginger here because I had forgotten it, but for better results add it with the rest of the spices.
transfer onions

5. In the skillet, add the chicken stock, lemon juice, saffron and tomatoes. Bring to a boil and scrape up anything left at the bottom of the pan.
liquids

6. Pour over the chicken. Spread the onions a bit to make sure all the meat is covered. Cover the pot and put in the oven for 40 minutes.
transfer liquids

7. Add the dried apricots and return to the oven for 20 minutes.

* I would probably cut the apricot up a bit and add them a touch sooner to they become a bit softer and impart their flavor to the broth.
apricot

8. Remove from the oven and allow to stand for a few minutes. In the meantime, lightly toast the almond slices.
cooked

9. Serve with couscous and sprinkle the almonds on top.
serve