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Thursday, May 31, 2018

North African Food

North African Food


The chief food in North Africa is couscous made of millet-flour kneaded with milk. The flour is ground between two stones placed one on the top of the other, the upper one having one or two handles by which it can be moved round. Couscous and Tagines are the principal dishes for every day, special feasts and celebrations to the Amazigh or Berber people of North Africa.


Semolina flour is ground from durum wheat and is usually used to make pasta. Couscous, often mistakenly called rice, but it is actually pasta made up of tiny pearls of wheat dough made from durum wheat. Durum wheat is very hard wheat with high protein content. Its density, combined with its high protein content and gluten strength, make durum the wheat of choice for producing premium pasta products.



Pasta made from durum is firm with consistent cooking quality. Durum kernels are amber-colored and larger than those of other wheat classes. Also unique to durum is its yellow endosperm, which gives pasta its golden hue. One cup of cooked couscous has about 176 calories compared to 221 calories in one cup of cooked elbow pasta, and 360 calories in one cup of cooked brown rice.


North African Food Tagine


North African Berber Lamb Recipe


Ingredients

2 pounds lamb cut into 2-inch chunks
2 cups cooked chickpeas
2 large onions, chopped
3 cloves garlic, crushed
2 cups tomato juice
2 large chopped tomatoes
4 ounce dried apricots, cut in half
2 ounce dates, cut in half
2 ounce raisins
3 ounce flaked almonds
1 teaspoon cayenne pepper
2 teaspoon ground black pepper
1½ tablespoon paprika
1½ tablespoon ground ginger
1 tablespoon turmeric
2 teaspoon ground cinnamon
1 teaspoon saffron
1 tablespoon honey
2 tablespoon coriander, roughly chopped
2 tablespoon flat leaf parsley, roughly chopped
3 cups vegetable stock
2 tablespoon olive oil
2 tablespoon argan oil


Directions

Preheat the oven to 300F. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge. Heat 1-tablespoon olive oil and 1-tablespoon of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not colored. Add the crushed garlic for the final 3 minutes.

In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. Deglaze the frying pan with ¼ pint of tomato juice and add these juices to the pan. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs.



Berber Lamb Tagine Recipe

Berber Lamb Tagine Recipe

North African food recipe Berber Lamb Tagine from Chic African Culture has a myriad of Maghreb spices and this North African tagine recipe is best served with warm couscous, pita or flatbread.
Serves 6
North African Food



Did you know?

To the Berber people spices are very important to every dish. If there is no spice then it is not a Berber dish. Spices are the most important ingredient in Berber cooking; the most commonly used spices are cinnamon, and cardamom.

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