When Nancy Sephton lived in South Africa in the '50s, lamb curry was as ubiquitous there as hamburgers and hot dogs are in the United States. On a return visit a number of years later, she came across the curry made with beef, which has become a favorite with her family.
Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.
Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com. This stew recipe is not one to be missed.
This vibrant lamb dish features an incredibly vibrant North African-inspired marinade, also known as chermoula. Though simple to whip up, the combination of fresh herbs and bold spices in the marinade help to bring out the richness of the lamb and really make this grilled dish (which became a fast staff favorite in the test kitchen) shine. When purchasing the lamb leg, ask your butcher to go ahead and cut it into your desired portions. And If you have trouble finding lamb, feel free to swap it for beef or pork in this recipe—you’re still going to have a delicious dinner, no doubt. Serve this meaty entree with roasted potatoes and/or grilled veggies.
The coast of the southern Mediterranean yields a rich bounty of fish that's prepared in numerous ways. One constant in Morocco, however, is the use of chermoula, a combination marinade and spice rub. It typically contains an acid-based marinade (we used lemon juice) and a spice rub made from black pepper, cumin, coriander, and paprika.
Pigeon peas, popular throughout the West Indies, are small, oval beans with a nutty flavor that make a tasty side dish. Look for them in Caribbean markets, or substitute kidney beans or black-eyed peas. We've used canned pigeon peas because they're more readily available than dried.
You can find dried peanuts in the produce section of your local supermarket or at a farmers market. Store cooked peanuts in the refrigerator up to three days. If you prefer your peanuts warm, heat them in the microwave, covered, at 80% power for 3 to 5 minutes, stirring once.
Of all our Cottage Community Dinners recipes, this is our favorite. It's wonderfully tender and easily feeds a crowd. The combination of flavors is so different from your mom's pot roast, you may never go back! Prep: 20 minutes; Cook: 3 hours 13 minutes.
While not nearly as sweet as bananas, plantains do have a sweet flavor. In this soup we keep that sweetness at bay by using firm plantains with green skins rather than riper brown-skinned ones--the sugars will have not yet developed, so the fruit will add starchy body to the soup without too much sweetness.
Sweet potatoes provide a nice foil for the full-flavored lamb, tangy olives, and earthy spices. You can also bake the entire mixture in an 8-inch square baking dish. Assemble up to a day ahead, cover, refrigerate, and bake just before serving.
Seasoned meatballs simmer in an aromatic tomato sauce for a Mediterranean-style dinner. Use kitchen shears to coarsely chop the tomatoes while they are still in the can. You can shape the meatballs in advance and store them in the freezer to save time. The rest of the recipe is best prepared and cooked the same day.
Try this Chicken Tagine with Lemon and Olives recipe for a little something different. A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.
Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and is flavored with awaze sauce, a kicky blend of berbere spices, smoked paprika, lemon juice and wine. Some cooks like it dry, but Hiyaw Gebreyohannes prefers it saucy—all the better for mopping up with Ethiopia's crêpe-like bread, injera.
Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots.
This flavorful Ethiopian-inspired chicken stew recipe uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on salmon, flank steak, or chicken for fiery flavor. Serve with basmati rice.Lycopene count: 12 milligrams per serving.
While not Israeli in origin (chermoula is actually a Moroccan condiment), this dish speaks to the many culinary influences of Israel's North African and Middle Eastern neighbors. The sauce is wonderfully complex--bright, herbaceous, and spicy. Israel has a vegetable-centric cuisine (they are eaten at every meal); cooking vegetables over an open flame until deeply charred is a favorite cooking method.
The traditional version of this classic Moroccan stew is made with olives, homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since Chicken Tagine is so saucy, it's best served over couscous.
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.