Quick cauliflower and olive tagine recipe

Photo: Quick cauliflower and olive tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Quick cauliflower and olive tagine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Quick cauliflower and olive tagine.

Recipe facts:
Takes: 15 mins to prepare and 15 mins to cook
 Serves: 4

Ingredients

1tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
2tbsp tagine paste or harissa paste
1 large cauliflower, broken into florets
2 potatoes, peeled and cut into small chunks
100g (3½oz) pitted black or green olives
3tbsp sultanas or raisins
1tsp honey
small bunch coriander, chopped
couscous, to serve

Directions

Heat the olive oil in a large casserole and fry the onion for 5 minutes, add the garlic and tagine or harissa paste and stir. Add the cauliflower, potato, olives and raisins and 500ml (17fl oz) water.

Bring to the boil and then simmer until the veg is tender. Stir in the honey, sprinkle on the coriander and serve with some couscous.

Source TESCO realfood

More Middle Eastern Food Recipes:

Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas

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Chicken and apricot tajine recipe

Photo: Chicken and apricot tajine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken and apricot tajine Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Chicken and apricot tajine.

Unlock exotic aromas and fabulous flavours with this tantalising chicken tagine.

Ingredients (serves 4)

1 small chicken or 2 spatchcock, cut into pieces
1 tsp ground ginger
1/2 tsp ground cinnamon
4 tbs olive oil
2 onions, thinly sliced
500ml chicken stock
1/2 tsp saffron threads
3 cloves garlic, crushed
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
300g apricots, halved, stoned
2 bay leaves
200g instant couscous
2 tbs chopped pistachio nuts
Fresh coriander, to garnish

Method

Pat chicken dry. Combine ginger and cinnamon and rub over the chicken. Heat half the oil in a pan over medium heat and cook chicken in batches until golden. Remove and set aside.

Add onion to the pan and cook for 3-4 minutes until golden.

Meanwhile, add the stock to a separate pan and bring to the boil. Turn off heat and add the saffron. Infuse for 10 minutes.

Add garlic and spices to the onion and stir to combine. Return chicken to pan and add apricots. Pour in half the stock and add bay leaves. Cover and bring to the boil. Reduce heat to low and simmer for 15 minutes.

Place couscous in a bowl, pour over remaining stock and cover to soak. Fluff with a fork and serve with tajine, nuts and coriander.

Source
delicious. - November 2001, Page 179
Recipe by Valli Little

More Middle Eastern Food Recipes:

Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps

Save and share Chicken and apricot tajine recipe

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Turkish Lentil Salad (Adas Salatasi) Recipe

Photo: Turkish Lentil Salad (Adas Salatasi) Recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Turkish Lentil Salad (Adas Salatasi)  Recipe. Enjoy a collections of quick & easy Middle Eastern food recipes and learn how to make Turkish Lentil Salad (Adas Salatasi).

Total Time: 7 mins
Prep Time: 5 mins
Cook Time: 2 mins

Servings: 4

Ingredients:

2 cups lentils (rinsed)
4 cups water
1/4 cup olive oil
1 red onion (chopped)
3 garlic cloves (minced)
2 teaspoons cumin
1 -2 lemon (juiced-to taste)
1/4 cup parsley (minced)
salt & freshly ground black pepper
2 tomatoes (seeded and diced) (optional)
10 -15 black olives (optional)
1/4 cup feta cheese (optional)
1/2 cup cucumber (seeded & diced0 (optional)

Directions:

1 Cook lentils over medium heat simmer covered 20-30 minute Do not overcook, drain and rinse with cold water.

2 Heat olive oil in a saute pan over medium heat, add onion and cook until translucent, add garlic & cumin, cook another minute.

3 Place lentils in a large bowl, add onions, cumin & stir in lemon juice, parsley, salt and pepper.

4 Set aside for at least 30 minutes.

5 Garnish with tomatoes, olives, cheese or cucumbers.

By BakinBaby (food.com)

BakinBaby's Note:
You can garnish as you desire with chopped tomatoes, olives, cucumbers or feta cheese. If your lemons are large, one will do.

More Middle Eastern Food Recipes:

Couscous salad
Quick falafel with cucumber & herb salad (gluten-free)
Falafels Recipe
Falafel Recipe
Tabbouleh with Grilled Vegetables
Spinach fritters

Save and share Turkish Lentil Salad (Adas Salatasi)  Recipe

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Potato Salad Recipe with Mojo de Cilantro

Potato Salad Recipe with Mojo de Cilantro

The Canarian cuisine is a mixture of some native Guanche elements, as well as Spanish, African and Latin American foods. In the Canary Islands, "mojos" or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish.

Canarian Potato Salad aka Potato Salad with Mojo de Cilantro

500 g New potatoes 1/2 bunch Cilantro, roughly chopped 1 clove Garlic, roughly chopped 1/4 tsp Cumin, ground 2-3 tbsp Lemon juice 5 tbsp Spanish olive oil 1 tbsp Almond, chopped Sea salt Black pepper

Potato Salad Recipe with Mojo de Cilantro

1. Thoroughly rinse potatoes and cook in salted, gently boiling water for about 20 minutes.
2. Roughly chop the cilantro and garlic clove. Place them in a blender with cumin, 1 teaspoon of salt, lemon juice and olive oil. Process to create a puree. Season with black pepper and salt to taste.
3. Drain the potatoes and cut into quarters. Place them in a large bowl, add in cilantro sauce, and chopped almonds. Gently toss them together. Serve, garnished with cilantro leaves and coarse sea salt.

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