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cumin

Harissa

Harissa

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Harissa is a chili paste with a slightly sharp, spicy, and fresh taste that originates from North Africa. While traveling in Morocco, it was possible to enjoy this spice paste many times and I remember its taste well. The spiciness of this spice paste can be adjusted, but at least the version available in Morocco is not so much spicy as it is flavorful and fresh. Harissa is available in many well-stocked grocery stores and spice shops, but it’s also very easy to make at home.

Preparation time: Soaking the chili peppers overnight, roasting the peppers for 30 minutes. Mixing the mixture for 10 minutes.
Level: Easy
Amount: about 200 ml of Harissa

Ingredients:
6-8 dried chili peppers, for example, Mexican Pasilla is very suitable and has a good taste
2 peppers, roasted
3 large garlic cloves
1 teaspoon of ground cumin
1 tsp coriander seeds
1 tsp fennel seeds
Juice of one lemon
50 ml of good-quality olive oil
Sea salt for seasoning

Preparation:

  1. The day before making the Harissa, put the dried chili peppers in water. The next day, remove the stems and seeds. If you want a spicier harissa, you can leave the seeds partially or completely. Place the chilies in a food processor.
  2. Cut the peppers in half, place the cut side down on the baking pan, and roast in the oven at maximum temperature for about 20 minutes until the skin of the peppers starts slightly to burn.
  3. Let the peppers cool and peel, also remove the seeds. Place the peppers in a food processor.
  4. Finely grind the coriander seeds, cumin seeds, and fennel seeds and add them to the peppers in a food processor.
  5. Peel the garlic and add to the other components.
  6. Squeeze the juice of one lemon and add it to the other components, also add olive oil and about 0.25 teaspoons of sea salt.
  7. Grind all the components into a beautiful, red paste. Transfer the finished harissa to a bowl or jar and use the harissa in the preparation of various foods.
    Ready!!
Mexican adobo seasoning mix

Mexican adobo seasoning mix

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Mexican spice mixes are characterized not so much by the sharpness of the spice, but rather by the richness of variation and taste, which is supported by the fresh flavors of avocado, tomato, lettuce, cucumber, or paprika in food. Medium-hot chili peppers, cumin, and paprika certainly play a role in creating the main flavors, in which case smoked paprika adds its special nuance. Black pepper, cinnamon, garlic, onion, oregano, and cilantro are also used a lot in Mexican cuisine. The seasoning mixes for tacos, quesadillas, nachos, fajitas, and burritos are relatively similar, but here I will show one of the most common options for seasoning tacos and nachos.

Ingredients:

1 tablespoon of turmeric
2 tbsp cumin seeds
1.5 tablespoons of garlic powder
1 tablespoon of onion powder
1.5 tbsp of oregano
0.5 tbsp sea salt
1 tbsp black pepper
2 tablespoons paprika

Preparation:
Mix all the components and grind in a coffee or spice grinder for 10-15 seconds until the mixture is relatively uniform.
Use taco and nacho foods. Spices are used relatively liberally in Mexican cuisine. To season 1 kg of minced meat or some other filling, at least half or even the entire amount of seasoning given in the recipe is used.
Ready!!

Garam masala

Garam masala

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Garam Masala is one of the most classic and widespread spice mixes in South Asia, India, Pakistan, Nepal, Bangladesh. This seasoning blend can be simpler with fewer spices, but also may contain 10-15 ingredients. The mixture I am posting here is for me authentic because that is how the spice mix is recommended to prepare by Pushpesh Pant in her excellent book on Indian cuisine.

Ingredients:
1.5 teaspoons of cumin seeds
1 teaspoon black cardamom seeds
1 teaspoon black pepper
0.5 teaspoons of green cardamom pods
0.25 teaspoon coriander seeds
0.25 teaspoons of fennel seeds
0.25 teaspoon gloves
2 cinnamon sticks four to five cm long
0.25 teaspoon mace
0.25 teaspoon of rose petal leaves
0.25 teaspoon nutmeg
0.25 teaspoon ground ginger
0.25 teaspoons black cumin

Preparation:
Mix all the components together and grind in a coffee or spice grinder for 10-15 seconds until the mixture is even. Use the spice mix to flavor different Indian foods.
Ready !!

Moroccan pumpkin soup with roasted chickpeas

Moroccan pumpkin soup with roasted chickpeas

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Pumpkins are used quite a lot in Moroccan cuisine to make various stews and soups. I was having leftovers of pumpkin puree from pumpkin and decided to make soup from it, using classic Moroccan spices and chickpeas pan-roasted as an interesting crunchy addition.

Preparation time: 15 minutes
Level: easy
Quantity: for two to four

Ingredients:
About 1L of pumpkin puree
200 ml whipped cream
Salt and freshly ground black pepper
A pinch of saffron
1 teaspoon ground cumin
Greek yogurt to serve
One 400 ml jar of chickpeas
2 tablespoons oil for frying
0.5 teaspoons ground cumin to flavor chickpeas

Preparation:
1. Use or prepare previously prepared pumpkin puree: Cut the pumpkin in half, cover the oven pan with parchment paper and place the halves of the pumpkin cut side down on the oven pan. Preheat the oven to 200 degrees for about 1 hour, leave the oven to stand, and let the pumpkin continue to simmer. Scrape the pumpkin mass with a spoon into a bowl and crush with a hand mixer. It is quite watery, no need to add extra water.
2. Pour the pumpkin puree into the cooking pot, add the whipped cream. Bring to a boil over medium heat. Season and cook for a few minutes.
3. Drain the chickpeas to dryness, pour into a pan, and fry until lightly crispy with a little oil. Add the cumin and, if desired, a little salt.
4. When serving, lift the soup into a bowl, add the roasted chickpeas, shake a little more saffron and cumin powder on top of the soup. Serve with Greek yogurt
Ready !!

Mexican taco spice mix

Mexican taco spice mix

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Mexican spice blends can be characterized not so much by the sharpness of the spice, but rather by the richness and variety of the flavors, which is supported by the fresh flavors of avocado, tomato, lettuce, cucumber, or paprika in the food. Medium-sharp chilies, cumin, and peppers certainly play a role in creating the main flavors, in which case sweet peppers add their special nuance. Mexican cuisine also uses a lot of black pepper, cinnamon, garlic, onion, oregano, coriander. The spice mixes for tacos, quesadilla, nachos, fajitas, burritos are relatively similar but have different nuances. Here I would like to give a recipe of the most common variants for flavoring for tacos and nacho dishes.

Ingredients:
1 teaspoon medium strength chili powder
1.5 teaspoons of cumin
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon smoked peppers
1 teaspoon oregano
1 teaspoon sea salt
0.5 teaspoons black pepper
1 teaspoon hot pepper flakes

Preparation:
Mix all the components and grind in a coffee or spice grinder for 10-15 seconds until the mixture is relatively even
Use taco and nacho dishes. In Mexican cuisine, spices are used relatively generously. At least half of all the spice in the recipe is needed to flavor 500g of minced meat or other taco or nacho filling.
Ready !!

Bobotie

Bobotie

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A well-known dish from South African cuisine, which is simply well-seasoned minced meat served with egg coating. There are hundreds of different recipes for this food. I tried to follow the most common variants both in terms of preparation and seasoning. There are many spices and various flavors mixed together in this dish, in addition, this food is flavored with apricots and raisins.
The roots of this food are dated back to the 18th century. It is possible that it has roots in Indonesia because a similar dish is prepared on Java island. Parallels are also drawn to the British shepherd’s pie and the Greek moussaka.
Food has been rooted in South African Malay cuisine for centuries and is quite common in South Africa today.
I like the unexpected and unique flavors of South African cuisine. I recommend trying this food, not getting scared of the many spices (they can be also replaced to some extent) and the fact that the meat dish is spicy and sweet at the same time.
The bobotie is classically served with South African yellow rice, which is delicious as separate food but goes well with this food.

Preparation time: 30 min preparation, 20-30 min baking
Level: average
Serves: four

Ingredients:
600 g of minced beef
3 medium garlic cloves crushed
2 medium grated carrots
1 medium onion, chopped
A handful of golden raisins
2 tablespoons olive oil
3 tablespoons tomato paste
100ml of water or broth
2 tablespoons apricot jam or chopped dried apricots
Juice of about 1.5 lemons
2 tablespoons breadcrumbs
1 teaspoon ground turmeric
0.5 teaspoons ground ginger
0.5 teaspoons ground cumin
0.25 teaspoon ground coriander
0.25 teaspoon ground cinnamon
0.25 teaspoon ground cardamom
If desired, 0.25 teaspoon of cayenne or chili powder
0.5 teaspoons of sea salt
0.5 teaspoons ground black pepper
3 large eggs
200 ml of milk
3-4 bay leaves for decoration
For serving fresh cucumber slices
Served with roasted cashew nuts

Preparation:
1. Chop onions and garlic, grate carrots, brown these components slightly in a pan with olive oil.
2. Add minced meat, stir and cook until browned, add broth or water, raisins, tomato paste, all spices, and lemon juice. Cook for a few minutes, stirring, to mix the meat and spices.
3. Mix the egg and milk into a smooth mixture. Spoon the minced meat mixture tightly to the bottom of the pan and pour over the milk-egg mixture.
4. Place 3-4 bay leaves on the surface of the egg for decoration. Lower the temperature to a minimum and cook under the lid until the egg hardens. You can also bake without a lid at 180 degrees in the oven until the egg clots.
5. Serve with South African golden rice and garnish with fresh cucumber and roasted cashews.
Done !!!

Pakora

Pakora

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Pakora is considered to be originated in India. It is a street food made mainly from different vegetables, seasoned, mixed with chickpea flour dough, and fried in hot oil. Today, this dish is widespread around the world, where it is served as an appetizer in Indian restaurants. In India and Pakistan, it is still often in the picture of street food. The vegetables used can be varied including potatoes, eggplant, spinach, cauliflower, tomatoes, peppers, chilies, coriander, parsley. Pakora is also made from Indian cheese paneer and meat or fish. Pakora, made from mixed different vegetables and non-mixed vegetables are common. According to Wikipedia, the name pakora comes from the Sanskrit word, which means to bake in translation and also small pieces or bake the small pieces. In different regions of India, this food is known by slightly different names, all of which refer to a dish made in a similar style. Pakora filling is mixed with spices, chickpea flour gram, water is added and mixed to the dough and baked in medium heat until golden brown. I made a mixture of green peppers, red chilies, carrots, onions, and fresh coriander leaves. I did the track in a simplified way. I bought Greek-style yogurt in the post, chopped mint, coriander and seasoned it.

Preparation time: 15 min preparation, 15 min baking
Level: easy
Quantity: serves for two or four

Ingredients:
One green pepper cut into slices and sliced
One small onion sliced
One red chili, seeds removed and sliced
A handful of coriander leaves and a stalk chopped
2 medium carrots coarsely grated
For seasoning sea salt
1.5 teaspoons of a mixture of 0.5 teaspoons of ground cumin, 0.5 teaspoons of ground coriander seeds, 0.5 teaspoons of ground turmeric, and 5 cups of ground green cardamom copper.
I put all the spices into the mixture ground, but there are recipes where the spices are added without grinding.
6 heaping tablespoons chickpea flour and 100 ml of water
500 ml cooking oil

Preparation:
1. Slice peppers and onions, chop coriander and chili, grate carrots
2. Add salt and spices and chickpea flour into water and mix well. The dough around the vegetables remains semi-liquid, not dense. A lighter dough makes the pakora tender and tasty
3. Heat the cooking oil in the pot. Do not use very hot oil.
4. Put a medium tablespoonful of the pakora into the oil, fry until golden brown, and place on a paper towel to remove the oil.
Serve pakora with mango chutney or raita or some other dipping sauce. I served it with a fresh strip, for which I mixed thicker yogurt and a small handful of chopped mint leaves, ¼ chopped green chili, salt, 0.25 teaspoon ground cumin, 0.25 teaspoon ground coriander
Ready !!

Moroccan omelette

Moroccan omelette

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I can’t name this food differently. It was served in the Marrakech medina in Riad Itrane for breakfast. I remember the great taste of this food and I have tried several times to imitate it. I believe that it has finally succeeded. Try this recipe, it’s a kind of taste experience.

Preparation time: 15 – 20 min
Difficulty: easy
Serves: for two

Ingredients:
6-7 large eggs, beaten properly
One big ripe tomato or a large handful of ripe cherry tomatoes
1 smaller garlic clove chopped
1 small onion finely chopped
0.5 teaspoons ground cumin
0.5 teaspoons ground turmeric
0.25 teaspoon ground cardamom powder
If desired, a pinch of saffron
Few sprigs of fresh coriander
3-4 tablespoons frying oil for frying

Preparation:
1. Cut the tomatoes into pieces about 1 cm in size. Using cherry tomatoes, cut them into four sectors
2. Chop the onion and garlic, heat the oil in a pan, and fry the onion, garlic, and tomatoes until soft, do not burn or brown
3. Add the spices and fry with the tomato mixture for about 1 min
4. Beat the eggs, chop the coriander leaves, and add with the eggs to the tomato mixture. Mix everything thoroughly with a spatula, lower the temperature and simmer under the lid until the egg is ready
5. Sprinkle with parsley or fresh coriander. Fresh mint, a Moroccan classic, used for garnish does not harm food. Eat hot for breakfast or at any time
Ready !!!

Chicken in peanut butter-tomato sauce

Chicken in peanut butter-tomato sauce

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A recipe from sub-Saharan Africa. I have found this recipe on websites describing food and travel in Congo, Ethiopia, Nigeria, and Senegal, and it is listed as one of the national dishes of Congo.
The question always arises whether these flavors in my recipes are also authentic and specific to the area. The answer to this question is probably both yes and no. There are some nuances in the local restaurants that give a completely different and unique variation. The spices are also grown in different regions from those available in Estonia and taste different. At the same time, I have not met two chefs who could prepare very similar food following the same recipe.
In my recipes, I have used as real recipe sources as possible and tried to find local publications from which to find inspiration. I have also used as authentic spices as possible. So yes, these recipes reflect local tastes as good as possible and no, they have nuances that make this food unique among all foods made according to the same recipe.

Preparation time: 15 minutes preparation, 45 minutes stewing
Level: easy
Serves: four

Ingredients:
1 kg of boneless chicken thigh meat
2 medium red peppers, coarsely chopped
1 large onion, coarsely chopped
6-7 medium garlic cloves chopped
250-300 g of peanut butter
3 tablespoons tomato paste
2 red chilies finely chopped
2 teaspoons coriander powder
1 teaspoon turmeric powder
2 teaspoons of cumin powder
1 teaspoon sweet pepper powder
1 teaspoon of sea salt
0.5 teaspoons ground black pepper
3-4 tablespoons vegetable oil for frying
A handful of crushed peanuts for decoration
A handful of fresh parsley or other herbs for garnish

Preparation:
1. Mix the spices and salt with the chicken pieces so that the spices stick to the chicken
2. Brown the seasoned chicken pieces on a stronger heat for a few minutes and pour it into a thicker bottom pot.
3. Chop the onion and garlic and brown in a pan on a stronger heat for a few minutes and add to the chicken pieces
4. Chop the coarse red pepper and add to the chicken pieces
5. Finely chop the chili and add to the chicken
6. Pour about 200 ml of water into the chicken, add 250-300 g of peanut butter and 3 tablespoons of tomato paste
7. Simmer food without the lid for about 45 minutes or until the chicken is soft and the sauce has thickened.
The food is eaten with flatbread, rice, or vegetables.
Ready !!

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