#north african dish

[globalfoodiee]

Chakhchoukha

Chakhchoukha is a traditional Algerian and Tunisian dish that consists of boiled or baked noodles made from flour and water, served in a flavorful tomato-based broth with meat (usually lamb or beef) and vegetables such as onions and tomatoes. The dish is typically seasoned with spices such as cumin and paprika and garnished with fresh herbs like cilantro and parsley. It is often served with lemon…

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#african dish #algerian recipe #baked noodles #beef #boiled noodles #comfort food #lamb #noodles #north african dish #tunisian recipe

[video-recipes]

Zaalouk (Tomato-Eggplant Dip) — lahbco

#zaalouk #tomato eggplant dip #eggplant #tomato #side dish #appetizer #Moroccan #North African #winter #fall #autumn #vegan #vegetarian

[peaceeandcoolestvibes]

.

#kinda disappointing to try food from dif cultures and countries and drawing the conclusion that their spicy sauces are NOT spicy #Turkish and Greek? not spicy #Indian? not spicy #Chinese? hell naw #japanese? NOT spicy except like wasabi maybe and it was eh-okay #North African good in general? NOT spicy #girl I’ve grown eating this shit and these sauces that are supposedly spicy just aren’t spicy enough #SMHHH:( #like bro what is your definition of spicy bc we don’t have the same definition #some of these taste sweet even so idk #oh food from Latin america wasn’t spicy either but it’s just dif flavors and super colorful dishes #so aesthetically pleasing #imma try Ethiopian food next #we’re neighbors so the food better be spicy lmao #I just don’t get it #Mexican? NOT spicy 🌶️

[az-cain]

here’s my recipe for my favorite dish: shakshuka.

◦ 28 oz + 16 oz can diced tomatoes

◦ chipotle peppers in adobo sauce

◦ large vidalia onion

◦ minced garlic

◦ red bell pepper

◦ ton of paprika

◦ even more cumin

◦ some cayenne

◦ 1 lb ground lamb

◦ onion powder

◦ spinach (optional)

◦ 5 large eggs

◦ 1 bunch parsley

◦ 1 bunch cilantro (optional)

◦ avocado (optional)

◦ feta cheese

dice bell pepper and slice onion before putting in lightly oiled cast iron pan on med/high heat. sweat onions and bell pepper until onion is soft and translucent, allow to brown slightly. add about 3 tablespoons of cumin to start and 2 cloves of garlic. put in 28 oz of tomatoes, allow to thicken slightly before crushing tomatoes with spatula. add the remaining 16 oz of tomato and repeat.

in a separate skillet, brown the meat before adding in 1/2 teaspoon of onion powder, 1/4 clove of garlic, and 2 teaspoons of cumin, and allow to maillard. stir the tomatoes occasionally. when meat is properly browned, add it into the tomato sauce. mix thoroughly so that it is throughout the sauce evenly. now taste your sauce. don’t be afraid of your spices- it shouldn’t taste like straight tomatoes, that’s nasty. if the tomatoes need to condense further for a thicker sauce, allow them to. if using spinach, mix whole leaves into the sauce now and allow to wilt. once the sauce is finished condensing, make 5 wells in it and crack the eggs into them, carefully so as not to break the yolk (it’s not the end of the world if they do tho). place lid over skillet and put it in the oven for 10-15 minutes to poach the eggs.

garnish with parsley, cilantro (if you want..), avocado, and feta cheese.

just dont underuse spices, the spice in the sauce will melt your face off until you add the lamb. AND SEND ME PICTURES IF YOU MAKE IT

#my recipes #recipe #medditeranean #medditeranean dishes #north african food #shakshuka #pls idk how to tag seriously #try it

[hatita189]

Once upon a time in the bustling souks of Marrakech, there lived a talented young chef named Ahmed. Ahmed was known far and wide for his culinary prowess, particularly when it came to crafting the most mouthwatering Moroccan dishes.

One sunny afternoon, as Ahmed was browsing the vibrant market stalls for fresh ingredients, he stumbled upon a curious sight—a crate overflowing with the juiciest lemons he had ever seen. Inspired by this fortuitous find, Ahmed decided to create a new recipe that would showcase the bright and zesty flavors of these magnificent lemons.

Heading back to his kitchen, Ahmed set to work preparing his masterpiece—Moroccan Lemon Chicken Oven Roasted, or Djaj Mqualli as it was known in his homeland. He carefully seasoned the succulent chicken with a blend of aromatic spices, including cumin, paprika, and turmeric, before generously squeezing fresh lemon juice over the top.

As the chicken roasted in the oven, filling the air with tantalizing aromas, Ahmed couldn't help but hum a cheerful tune. Little did he know, his melodious singing had attracted the attention of a mischievous little genie who had been lurking nearby.

Intrigued by the delicious scent wafting from Ahmed's kitchen, the genie decided to pay him a visit. With a mischievous twinkle in his eye, the genie waved his magic wand and cast a spell over the chicken, infusing it with an extra dose of lemony goodness.

When Ahmed opened the oven to check on his creation, he was amazed to find that the chicken had transformed into the most delectable dish he had ever laid eyes on. Tender and juicy, with a tantalizing citrus flavor that danced on the taste buds, it was truly a feast fit for a sultan.

Word of Ahmed's extraordinary Moroccan Lemon Chicken Oven Roasted spread like wildfire throughout Marrakech, and soon people from far and wide were flocking to his restaurant to sample the magical dish for themselves. From that day forward, Ahmed's Djaj Mqualli became a beloved staple of Moroccan cuisine, cherished by all who had the pleasure of tasting it. And as for the mischievous little genie? Well, let's just say he was never far from Ahmed's kitchen, always eager to lend a hand—or a sprinkle of magic—whenever needed.

#1. Moroccan cuisine #2. Homemaking #3. Culinary journey #4. North African cooking #5. Traditional recipes #6. Innovative creations #7. Spice markets #8. Cultural heritage #9. Family traditions #10. Tagine #11. Harira soup #12. Moroccan pastries #13. Exotic flavors #14. Cooking techniques #15. Culinary exploration #16. Authentic dishes #17. Recipe collection #18. Food photography #19. Gastronomic adventure #20. Flavorful experiences

[ericathas]

Recipe for Chef John's Shakshuka Eggs are cooked on top of a fiery tomato and pepper sauce as it simmers slowly to completion. You can eat this for breakfast, brunch, lunch, or dinner, and it's always delicious! 1/2 cup sliced fresh mushrooms, 1/2 cup water or more as needed, 2 tablespoons olive oil, 1/2 teaspoon freshly ground black pepper plus more to taste, 1 can crushed San Marzano tomatoes or other high-quality plum tomatoes, 2 tablespoons crumbled feta cheese, 1/4 teaspoon cayenne pepper, 2 tablespoons chopped fresh parsley, 6 large eggs, 1/2 teaspoon paprika, 1 jalapeno pepper seeded and sliced, 1 cup diced red bell pepper, 1 teaspoon salt or more to taste, 1 large onion diced, 1 teaspoon cumin, 1/2 teaspoon ground turmeric

#dish-meal #shakshuka #mushrooms #chef john #north african #stove

[cinebeasts]

Chef John's Shakshuka Recipe Eggs are cooked on top of a fiery tomato and pepper sauce as it simmers slowly to completion. You can eat this for breakfast, brunch, lunch, or dinner, and it's always delicious!

#mushrooms #north african #dish-meal #eggs #stove #pan #sauce

[valaholoroszorszagban]

One-Pot Moroccan Shrimp Tagine The rich flavors of Morocco shine through in this one-pot shrimp tagine dish that's as easy as it is delicious. Serve over prepared couscous.

#cuisine #morocco #olive oil #shrimp tagine #north african #shrimp tagine dish #tomatoes

[selinakylesquad]

Roasted Potatoes with Harissa Butter A fast, mouthwatering side dish that packs a punch is roasted potatoes with harissa paste, butter, and cilantro.

#harissa #side dish #harissa butter #north african #punch

[micaelachase]

Seafood - North African Paella With couscous in place of rice, this North African take on paella features salmon, shrimp, mussels, and merguez sausage.

#north african paella #dish #heat #twist #merguez

[globalfoodiee]

Fatayas

Fatayas are a type of savory stuffed pastry that originated in Lebanon and are popular throughout the Middle East and North Africa. They are made by filling a piece of dough with a mixture of seasoned ground meat (often lamb or beef) and herbs, folding the dough into a triangle shape, and then baking until golden and crispy. They can be served as a snack or appetizer, and are often accompanied by…

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#beef #fatayas #lamb #lebanese pastry #middle eastern recipes #north african dish #savory pastry

[cryptotheism]

Thoughts on Tulpas?

Really interesting concept, magically speaking.

Ever heard of French tacos? They're heavily inspired by north African cuisine, but for some damn reason, they're called tacos. They are not tacos. A taco is a single, small, corn tortilla, cooked directly on a grill, often topped with meat, specific sorts of melty Mexican cheese, raw or pickled onions, cilantro, salsa, lime juice, etc. They are small dishes, street food, where you are supposed to order two or three.

Whereas a French Taco is closer to a shwarma wrap made wih tortillas and cooked in a panini press. They are large, filling, affairs, stuffed with two types of meat, rich-as-fuck French cheeses, sauteed or grilled vegetables, and rich-as-fuck French sauces (including an east-asian inspired sesame based sauce called "samurai sauce").

They're damn good, but they are certainly not tacos.

Basically, in 1905, a theosophist named Annie Besant traveled to Tibet and studied with Vajrayana monks. She came back to the West talking about "Sprul-pa" and "nirmanakaya" and "emanation bodies" all of which are fascinating theological concepts, but concepts that don't really work outside of specific branches of esoteric Buddhist theology. So, the idea of the "Tulpa" was interpreted through a specifically western esoteric lense, to fit theosophist western esoteric metaphysics.

They're damn cool, but they're certainly not an authentic Tibetan Buddhist concept. But that's okay. Mexican tacos are dope. French tacos are dope. Just don't mistake French tacos for Mexican tacos, and for the love of God don't consider French tacos to be "Authentic Mexican cuisine."

[fem-lit]

In the current epidemic of rich Western women who cannot “choose” to eat, we see the continuation of an older, poorer tradition of women’s relation to food. Modern Western female dieting descends from a long history. Women have always had to eat differently from men: less and worse. In Hellenistic Rome, reports classicist Sarah B. Pomeroy, boys were rationed sixteen measures of meal to twelve measures allotted to girls. In medieval France, according to historian John Boswell, women received two thirds of the grain allocated to men. Throughout history, when there is only so much to eat, women get little, or none: A common explanation among anthropologists for female infanticide is that food shortage provokes it. According to UN publications, where hunger goes, women meet it first: In Bangladesh and Botswana, female infants die more frequently than male, and girls are more often malnourished, because they are given smaller portions. In Turkey, India, Pakistan, North Africa, and the Middle East, men get the lion’s share of what food there is, regardless of women’s caloric needs. “It is not the caloric value of work which is represented in the patterns of food consumption” of men in relation to women in North Africa, “nor is it a question of physiological needs…. Rather these patterns tend to guarantee priority rights to the ‘important’ members of society, that is, adult men.” In Morocco, if women are guests, “they will swear they have eaten already” or that they are not hungry. “Small girls soon learn to offer their share to visitors, to refuse meat and deny hunger.” A North African woman described by anthropologist Vanessa Mahler assured her fellow diners that “she preferred bones to meat.” Men, however, Mahler reports, “are supposed to be exempt from facing scarcity which is shared out among women and children.”

“Third World countries provide examples of undernourished female and well-nourished male children, where what food there is goes to the boys of the family,” a UN report testifies. Two thirds of women in Asia, half of all women in Africa, and a sixth of Latin American women are anemic—through lack of food. Fifty percent more Nepali women than men go blind from lack of food. Cross-culturally, men receive hot meals, more protein, and the first helpings of a dish, while women eat the cooling leftovers, often having to use deceit and cunning to get enough to eat. “Moreover, what food they do receive is consistently less nutritious.”

This pattern is not restricted to the Third World: Most Western women alive today can recall versions of it at their mothers’ or grandmothers’ table: British miners’ wives eating the grease-soaked bread left over after their husbands had eaten the meat; Italian and Jewish wives taking the part of the bird no one else would want.

These patterns of behavior are standard in the affluent West today, perpetuated by the culture of female caloric self-deprivation. A generation ago, the justification for this traditional apportioning shifted: Women still went without, ate leftovers, hoarded food, used deceit to get it—but blamed themselves. Our mothers still exiled themselves from the family circle that was eating cake with silver cutlery off Wedgwood china, and we would come upon them in the kitchen, furtively devouring the remains. The traditional pattern was cloaked in modern shame, but otherwise changed little. Weight control became its rationale once natural inferiority went out of fashion.

— Naomi Wolf (1990) The Beauty Myth

#hunger #long post #naomi wolf #the beauty myth #radblr #radfem #radical feminism #radfem safe #radical feminist safe #!!!

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

#food and drink #recipes #Moroccan-style braised lamb shanks

[memories-of-ancients]

Who do you think would have the best food if they only cooked by their own indigenous resources (spices, veggies, fruits, etc)?

(Also sorry if there's a mistake, it's almost 5am and I can't sleep)

Sorry but I can't really answer that question because for one, I don't know that much about the geographic origin of spices. Second, my palate is the result of over 500 years of columbian exchange. Most modern cuisines whether North American, Latin American, Asian, European, or African are the result of that exchange. In addition the modern world makes it so that any food or spice is easily available in the grocery store or with the click of a mouse. Even way back in the Roman era there were dishes where the Romans used food and spices from Asia, Africa, and the Middle East.

As a result I can't judge any culture's or geographic region's food by that parameter because I can't even comprehend what that would be like. For example, Chinese, Vietnamese, and Thai foods are some of my favorite cuisines. What would they be like without chili peppers which is a new world spice? IDK. I would have to do a lot of research and experimental archaeology to find out. Something I don't have the time and energy to do.

[propalitet]

* american stands for both north and south america since I cannot add more then 10 options

(reblogs encuraged! <3)

#poll #polls #rb bait #continents #questions #op #my polls