#food north african

[foodglorious-food]

Shakshuka - A spicy egg and tomato dish invented by Maghreb Jews in North Africa and adopted all over the Middle East 🥚🍅🍳

#foodglorious-food #foodporn #yummy #foodblogger #foodgloriousfood #lunch #dinner #food #breakfast #eggs #shakshuka #tomato's #maghreb #North African #African Jews #Moroccan #mizrahi jews #mizrahi cuisine #mizrahi cooking #Sephardic Jews #Sephardi #foodblog #foodie #follow foodglorious-food #vieformidable #follow vieformidable #pasta #cheese #brunch

[kemetic-dreams]

Ethiopia🇪🇹, Horn of Africa

A group Ethiopians having a raw meat lunch.

This popular dish among the Ethiopians is called "Tere siga".The meat mostly comes from the cow and served with a powdered hot spice blend called mitmita,a hot dipping sauce called "awaze", and senafich (mustard sauce).

A famous theory behind Ethiopians taste for raw meat comes from the Abyssinian-Adal war in 1600 It is believed that Ethiopians began to eat this food during the battles between Ethiopians and Somalians. It is believed that every time the Ehtiopian army prepared meat, the enemy easily fish them out and kill them in their sleep.They later came to the realization that the attàckers were using the fire that they mostly build to roast or cook the meat to locate them. To avoid being attacked in such a manner again, they chose to c0nsume their meats raw rather than roasting or c00king them.

This was later incorporated into Ethiopian culture and developed into a popular delicacy in honor of the occasion.

#african #afrakan #kemetic dreams #africans #brownskin #brown skin #afrakans #african culture #tera sigma #ethiopian #ethiopia #ethical food #ethical concerns #north east africa #east africa

[ronniefein]

Israeli Couscous with Seven Vegetables

Follow me on Instagram @RonnieVFein

It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.

I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.

This one satisfies in every way possible.

This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..

ISRAELI COUSCOUS WITH SEVEN VEGETABLES 

2 tablespoons olive oil

1 large onion (preferably a sweet variety such as Vidalia), sliced

1 teaspoon finely chopped fresh ginger

1 clove garlic, finely chopped

4 carrots, peeled and cut into 1/2-inch slices

2 medium tomatoes, cut into chunks

1 parsnip, peeled and cut in 1/2-inch slices

1 cup cut up bite sized butternut squash

1/2 teaspoon harissa paste

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

2-1/2 cups vegetable stock

1/2 large red bell pepper, cut into bite sized chunks

1 small zucchini, cut into bite sized chunks

1 cup raisins

1 cup canned chickpeas, rinsed and drained

Salt to taste

1-1/2 cups Israeli couscous

Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.

Makes 4 dinner servings, 8 side dish ervings

#israeli couscous with 7 vegetables #couscous with vegetables #chick peas #rosh hashanah #rosh hashanah 2023 #Israeli couscous #vegetarian entree #North African food #Moroccan food #Jewish holidays #vegetable stew

[overwatchfanskinarchive]

Pinyatta/Piñata Zenyatta and Mummy Genji by demachic

like and reblog the original post linked above, not this post

#zenyatta #genji #overwatch #fan skin #fanskin #demachic #halloween #food #egyptian culture #north african culture #mexican culture #central american culture

[morethansalad]

Stewed Fava Beans / Egyptian Foul Medames (Vegan)

#vegan #breakfast #street food #stews #egyptian cuisine #north african cuisine #fava beans #beans #tomatoes #onion #garlic #rice #cumin #coriander #sumac #thyme #oregano #ginger #cayenne #curry #lemon #olive oil #black pepper #sea salt #🤎

[clara-ontheroad]

Life has never been so sweet, Grande Mosquée, Paris

#photographers on tumblr #mosque #muslim art #north africa #maghreb #north african pastries #food pic #café #arab aesthetic #paris #france

[petermorwood]

I bought some minced lamb last week with an eye to BBQ during incoming hot weather, but the weather turned out so hot enough that standing over glowing charcoal didn’t appeal. In addition the horseflies were especially rambunctious; I swatted three off me in the couple of minutes I was checking the outdoor temperature and deciding Nope, too hot.

Eating food outside is fine, being fed on outside, not so good.

*****

So the other night I used it to throw together this Lamb Kofte Tajine, a vaguely North African version of meatballs in tomato sauce. “Throw together” is accurate, I winged it without consulting any books or recipes and even the cooking procedure is highly inauthentic; far too fast for one thing. It worked, though, and was very good.

(The last time was an Indian-influenced treatment: more slowly cooked, just as vague, just as good.)

Putting already-minced meat in a food processor may seem excessive; however there’s a good reason when making kofte / kofta / kufteh (etc.). These are North African / Middle Eastern / Indian meatballs, the original word means “pounded”, and processing recreates a very fine pestle-and-mortar texture which holds together without assistance from egg or breadcrumbs.

*****

A vegetarian version could simply replace the meat meatballs with lentil ones; there are plenty of recipes online including Moroccan-style. I also think this would work splendidly using falafel; they might not keep the crunch of freshly fried ones, but they’ll have the same crust and mouthfeel as the grilled kofte.

This was even good cold, not that there was much left. I plan to remake the basic sauce then boost it with harissa (Tunisian chilli relish) or zhoug (Yemeni coriander relish) to see if it makes as good a dip as my imagination suggests. That imagination is also suggesting not just home-made pita bread to dip in it, but pita cut into strips and fried in olive oil so it stays crunchy.

Yum...

*****

Anyway, here’s how to make the sorta-kinda-tajine.

Sauce

1 onion, chopped finely 2-4 cloves of garlic, chopped finely 50 ml olive oil 1 tsp allspice 1 tsp chilli 1 tsp cinnamon 1 tsp cumin 1 tsp ginger 1 tsp paprika ½ tsp cloves Two 400 g tins of chopped tomatoes

Kofte

500 g minced lamb 2 tsp black pepper 1 tsp cumin 1 tsp mint

300 g couscous

1 small or ½ large preserved lemon, chopped finely (If unavailable, use 2 Tbsp lemon juice and 1 tsp salt)

Method:

Heat the olive oil in a pan and sauté the onion and garlic until soft. Add the dry spices and stir fry for a minute. Add tomatoes and simmer for about 10-15 minutes. while preparing the meatballs.

Turn the grill (broiler) full on and preheat.

Put the minced lamb and its dry spices in a food processor and whizz until well combined. Form into meatballs; 500g of minced meat should become 8 of about golf-ball size.

Put the meatballs on the grill rack and brown on all sides, then transfer to the sauce and simmer gently, uncovered, for about 15 minutes while preparing the couscous as per packet instructions.

If there are none, put the couscous in a saucepan and cover with boiling water, stir, and put on a lid. Leave for five minutes, check for tenderness and re-lid for longer if need be, otherwise fluff up with a fork.

Remove the sauce and meatballs from the heat, stir in the chopped preserved lemon and serve on a bed of couscous. The sauce should be thick, fragrant, tangy but not hot.

For heat, use harissa or zhoug. These are usually sold as jars of salsa-like paste, so stir 2 Tbsp of relish into 2 Tbsp of EV olive oil and set it out in a small bowl with a spoon. (NB, heat varies with brand, so taste-test before use!)

*****

When I plated up, I got fancy with some pickled chillis, a couple of strips of preserved lemon peel and a sprinkle of toasted sesame seeds.

Not absolutely necessary, but certainly photogenic...

#food and drink #kitchen adventures #recipes #north african cuisine #sort of

[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 🌶️

[b-lessings]

Tunisian couscous 🥹🤍

#my north African heart is fulfilled #Tunisian food in Riyadh #Tunisian food #mekla tounsia #ع #عسلامة

[taikanyohou]

for iftaar today i'm having roasted vegetables with couscous and lamb kebabs simply bc i watched the 1st episode of zenra meshi (naked dining) as saw ichijo make it and have it and now needs MUST.

#it just looked SO nice and its been SOOOOO long since ive had couscous SO YEAH! i'm gonna go make it now! #yesterday i has kashmiri food for iftaar today its north african food I LOVE CULTURE yall. #faiza talks

[thephilosopheroftheboudoir]

Moroccan lamb tagine with black olives

#tag ine #meat #moroccan food #north african food #arabian food #berber food

[hippie-homemaker]

New tagine to replace the one we had to get rid of in the move

#its prettier tbh #tradfem #sahm #homemaker #traditional femininity #cooking #tagine #north african food

[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

[morethansalad]

Mahjouba / Algerian Tomato & Onion Filled Pancake (Vegan)

#vegan #lunch #street food #algerian cuisine #african cuisine #north african cuisine #mahjouba #wraps #tomatoes #onion #seminola #harissa #olive oil #black pepper #sea salt

[incipienttern]

Talking to europeans about food like "I already miss good Thai, Indian, Mexican, Chinese, Japanese, and Korean food 🥺" and them having the audacity to be like "so are there European foods you like?" like, sure but I can get those here, in Europe, where we are!!!

#like I've always had to cook my own jewish and north african food #but in the us i could just go to a restaurant if i wanted delicious intricately spiced food #and like i'm not going to cook something shrimpy in my house #but i will not complain if i order a thai curry and it has that umami only shellfish can provide #but also europeans appear to have no genuine conception of exactly how diverse the us is #and what that means for day to day life experiences

[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