Recipes with Ground cumin

Morroccan chicken

If using dried chickpeas, they must be soaked in water the day before, the Court must be made, and then boil until tender, about half an hour. Let the cooked chickpeas drain away. The onion peeled and cut into thin both. White onion chopped. The chili is fr

And on Indian with kokoskål

Other Blot dry and cutting some deep incision through the skin and meat. Mix the ingredients for the marinade. Second place in a plastic bag and pour the marinade into the bag. Advantage the marinade all over the other. Other must now marinate 8 – 24 hours in

Veal sausage meat-spear made on the grill and served with mint sauce

Turn on the grill. Grilled bread: Pipe water, salt and yeast together. Knead the flour in a little at a time. The dough may be a little wet in the let the draw 45 minutes. Portion dough into 8 parts and printing them out for pancakes, ca 10-15 cm. in dia

Taco sauce

The oil is heated in a small saucepan. Sauté onions soft for even heat for 2 min. Add the spices, sauté, stirring in 1 min. Add garlic and peppers and sauté them 2 minutes while stirring. Stir the tomatoes in the sauce to boil. Bring; the heat is muted, and th

Pita bread with falaffel and tabouleh

Pita bread: Stir the yeast into the warm water and add sugar. Knead the flour and salt in the dough should not be too dry; but smooth and supple. Let it raise approximately 1 hour in a warm place Turn on the oven at 250 C Portion dough into 12 pieces and

Red cabbage salad a la crème

Mix all ingredients, except avocado which are added at the end. Turn the salad thoroughly. Tips: This dear salad keeps well in the fridge and the leftover can be enjoyed next day (if there are any).

Falaffel with tomato salsa and buttermilk bread

Bread: Yeast stirred into the cold buttermilk, the 100 g. plain flour is stirred in and it elevates 1-2 hours. Then add the water, salt and wheat flour and the dough is kneaded well it last through. Formed into a large loaf of bread. Bake the bread in th

Lamb fillet with cilantro and lemon-tahinisauce

Garlic, shallots, crushed coriander, cumin, allspice, oregano, 2 tbsp. of lemon juice, olive oil, pure, and salt and pepper in a blender or small food processor and blend to a thick puree. Pureen scratch out in a large bowl. Plaster lamb meat and cut it int