Maghreb – Toidublogi

Maghreb

August 12 2023

Roasted cauliflower with harissa and chickpeas

andrestover National dishes, Vegetarian dishes cauliflower, harissa, Maghreb, North Africa, onion, chickpeas 0

Cauliflower is nice to prepare in the North African style by seasoning it with harissa spice paste. I put together a dish that uses food components that can often be found in the rich cuisine of North Africa. In addition to cauliflower, chickpeas and pomegranate seeds are used in the dish.

Preparation time: 40 minutes
Level: Easy
Serves: two

Ingredients:
One medium or larger cauliflower, florets cut separately and cut into pieces you like.
One 400 g can of chickpeas
Juice of half a lemon
A large handful of pomegranate seeds
Two shallots cut lengthwise into sectors
150 g of harissa spice paste
25 ml of olive oil
Sea salt and black pepper to taste
One pomegranate

Sauce:
300 g thicker Greek or Turkish yogurt
1 tsp harissa spice paste
1 teaspoon of liquid honey

Preparation:

In large soup pot bring water to boil, add a little salt. Cut the cauliflower into suitable pieces and add to the boiling water. Boil for 8-10 minutes.
Pour the cauliflower into a bowl, add the harissa spice paste and mix. Pour the harissa-coated cauliflower into the baking dish.
Peel the shallot onions, cut them in half and further into sectors. Add to food.
Add the chickpeas. Season with salt and black pepper, sprinkle with olive oil.
Bake at 200 degrees C for about 15-20 minutes.
Clean the pomegranate seeds and sprinkle over the dish.
Prepare the sauce. Put the yogurt in a bowl and put 1 teaspoon of harissa and 1 teaspoon of liquid honey on top of the yogurt. Using a chopstick or the handle of a spoon, gently spread the harissa and honey.
Serve warm, but the food is also delicious when eaten cold.
Ready!!!

August 12 2023

Harissa

andrestover National dishes, Vegetarian dishes coriander seeds, cumin, fennel, garlic, lemon, Maghreb, North Africa, paprika, chili 0

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:

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.
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.
Let the peppers cool and peel, also remove the seeds. Place the peppers in a food processor.
Finely grind the coriander seeds, cumin seeds, and fennel seeds and add them to the peppers in a food processor.
Peel the garlic and add to the other components.
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.
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!!