the_cooking_mom: (Default)
Источник: https://www.youtube.com/watch?v=rhWRHWifezk&ab_channel=CookingwithNoorin%26Vlogs

В утятнице разогреваем оливковое масло и сливочное (оливковое первым, сливочное может подгореть) и добавляем порезанный перьями лук. Обжариваем. Добавляем измельченный чеснок и имбирь. Добавляем:

соль
black pepper – 1 ч.л.
кабса - 2 ч.л.
куркурма - 1/2 ч.л.
кюрри - 1/2 ч.л.
кумин - 1 ч.л.
кориандер - 1 ч.л.

Kabsa spice mix:

1 teaspoon turmeric
1 teaspoon coriander seed
1 teaspoon black peppercorns (1/2 tbs if you don't want it hot)
1 teaspoon black cardamom pod (I left this out, they are not to be substituted with green cardomom)
1 teaspoon ginger
1 teaspoon fennel seed

Добавляем кубик бульона и

3 dried lime
2 inch cinnamon stick
4–5 green cardamoms
4 cloves
10-12 peppercorns

1 мелко порезанный острый зеленый перец.

Все это обжариваем и добавляем 2 ст.л. томатной пасты. Перемешиваем и добавляем морковь (много. К целой курице 2 чашки моркови натертой на крупной терке).

Все хорошо перемешиваем и добавляем нарезанную пополам курицу. Готовим 5 минут при открытой крышке на медленном огне.

Переворачиваем и заливаем горячей водой (6 чашек). Добавляем порезаный помидор, накрываем крышкой и тушим 20 минут на огне меньше среднего.

Через 20 минут переворачиваем курицу и готовим еще 20 минут.

Через 20 минут достаем курицу. В небольшую миску наливаем 1/4 чашки бульона из под курицы, 1 ст. л. томатной пасты, 1/4 ч.л. соли и 1/4 ч.л. красного перца. Все перемешиваем и смазываем этой смесью кисточкой курицу. Ставим в разогретую до 400 Фдуховку на 25 минут.

В бульон добавляем 2 острых зеленых перца и промытый рис. Даем закипеть, накрываем крышкой и оставляем на 12-15 минут.
the_cooking_mom: (Default)
1 teaspoon oregano
▢1 teaspoon allspice
▢2 teaspoons pul biber
▢½ teaspoon black pepper
▢1½ teaspoons cumin
▢sumac, optional
▢dried mint, optional

Источник: https://www.unicornsinthekitchen.com/turkish-spice-blend/#wprm-recipe-container-77072
the_cooking_mom: (Default)
Очень вкусно! Просто супер. Я делала с индейкой. Сформировала маленькие котлетки, обжарила с двух сторон и недолго потушила в обычной итальянской маринара соус. Подавала с орзо и марокканским салатом.

Moroccan Seasoning (homemade or store bought):
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon cayenne pepper

Meatballs:
1 small onion, grated
500 g ground (minced) lamb, beef or chicken
2 garlic cloves, minced
1 egg
1 tablespoon chopped coriander (cilantro) leaves
1 tablespoon chopped mint leaves
1/4 cup breadcrumbs
1 tablespoon oil
Salt and pepper to taste

Sauce:
1 tablespoon oil
1/4 cup chopped onions1 garlic clove, minced
400 g tomato passata
2 tablespoons chopped coriander (cilantro) leaves
Chopped coriander leaves, to garnish

To Serve:
Couscous, pita bread, rice, or pasta

Instructions

Moroccan seasoning:

Combine together turmeric, cumin, coriander, paprika and cayenne pepper in a bowl. Set aside.

Meatballs:

Squeeze out all the liquid from onions. Set aside.

Combine together half of moroccan seasoning, onions, meat, garlic, egg, coriander (cilantro) leaves, mint leaves and breadcrumbs in a large bowl. Season with salt and pepper.

Shape into 25 meatballs.

Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.

Add meatballs (in batches if needed). Cook until browned on all sides, crisp on the outside, and cooked through, about 10-15 minutes. Remove from pan. Drain on paper towels.

Alternatively, bake the meatballs, at 200 C or 400 F, for about 25-30 minutes. Set aside.

Sauce:

Add oil to the same pan.

When hot, add onions and garlic. Sauté, stirring occasionally, for about 2-3 minutes or until soft.

Add remaining Moroccan seasoning. Sauté, stirring, for a few seconds or until fragrant.

Add tomato passata. Stir to combine.

Season with salt and pepper. Cook, stirring occasionally, for about 2-3 minutes.

Add meatballs and chopped coriander (cilantro) leaves. Stir.

Simmer for about 6-7 minutes.

Serve meatballs with couscous, pita bread, pasta, mashed potatoes, or rice.

Источник: https://nishkitchen.com/moroccan-meatballs/
the_cooking_mom: (Default)
1 cup picked fresh za’atar or oregano leaves (or 6 tablespoons dried oregano)
3 tablespoons dried marjoram
3 tablespoons toasted sesame seeds
4 teaspoons dried thyme
1 tablespoon ground sumac
1 teaspoon fine sea salt

If using fresh za’atar or oregano, arrange it on a towel-lined plate and microwave in 15-second intervals, stirring between intervals, until dry and crumbly, 2 to 2 1/2 minutes.

Step 2
Crumble the leaves by hand or in a spice grinder until almost fine (the way dried herbs look), then combine in a medium bowl with the marjoram, sesame seeds, thyme, sumac, and salt. Store in an airtight container for up to 3 months.

Источник: https://www.epicurious.com/recipes/food/views/zaatar-spice-blend
the_cooking_mom: (Default)
2 Tbsp allspice
2 tsp ground cloves
2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 Tbsp ground coriander
1 1/2 Tbsp of cumin
1 tsp black pepper

Источник: https://www.unicornsinthekitchen.com/how-to-make-seven-spice-blend/#wprm-recipe-container-31841
the_cooking_mom: (Default)
3 Tablespoons onion powder
▢ 3 Tablespoons garlic powder
▢ 1 ½ Tablespoons black pepper
▢ 1 ½ Tablespoons white pepper
▢ 6 Tablespoons paprika
▢ ½ - 1 Tablespoons cayenne pepper (adjust to suit taste buds)
▢ 1 1/2 Tablespoons oregano
▢ 1 Tablespoon dried parsley
▢ 1 1/2 Tablespoons dried thyme
▢ 1 1/2 Tablespoons dried basil

Combine all the ingredients in a bowl, or Jar and stir so that all the ingredients have been fully combined
Store in any airtight container (or zip lock bag) and start adding to your proteins.

Источник: https://www.africanbites.com/creole-seasoning/#wprm-recipe-container-566715
the_cooking_mom: (Default)
2 tablespoons (16 g) chili powder
▢ 1 tablespoon (3 g) ground cumin
▢ 1 ½ teaspoons (3 g) paprika
▢ 1 teaspoon (3 g) garlic powder
▢ 1 teaspoon (2 g) onion powder
▢ ½ teaspoon (1 g) crushed pepper flakes
▢ 1 teaspoon (1 g) dried oregano
▢ 1 teaspoon (2 g) black pepper
the_cooking_mom: (Default)
Использовала уже готовую домашнюю смесь карибских специй из другого рецепта и готовый острый барбекью соус. Мариновала с час при комнатной температуре, а потом обжарила на сковороде грилль и запекла 5 минут/400 Ф в духовке.

1 habanero chile, seeded and chopped
1 small onion, coarsely chopped
1 scallion, thinly sliced
1 garlic clove, thinly sliced
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil, plus more for brushing
1 cup store-bought Kansas City–style barbecue sauce
4 pork rib chops (12 ounces each)
1/2 cup hickory, pecan or oak chips

In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 1/2 teaspoons of salt and 1 teaspoon of pepper. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.

Step 2
In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.

Step 3
Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.

Step 4
Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Источник: https://www.foodandwine.com/recipes/caribbean-jerk-pork-chops?did=521929-20200507&utm_campaign=faw-the-dish_newsletter&utm_source=foodandwine.com&utm_medium=email&utm_content=050720&cid=521929&mid=33447770650
the_cooking_mom: (Default)
Хмели - сунели»

Стандартный вариант :

Кориандр - 2 ч л ( семена прогреть на сковородке до появления аромата и перемолоть )
Укроп -2 ч л
Чабер - 2 ч л
Базилик - 2 ч л
Уцхо - сунели ( голубой пажитник, можно заменить фенугреком) - 1 ч л
Имеретинский шафран - 1 ч л
Петрушка- 1 ч л
Мята - 1 ч л
Лавровый лист 1 ч л

Дополнительные специи:

Корень сельдерея - 2 ч л
Майоран - 2 ч л
Острый чили - чуть меньше чайной ложки

Все специи высыпать в емкость и хорошо перемешать, я использовала кофемолку.

Источник: https://apple-w.livejournal.com/211086.html

June 2025

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