Are you a food lover? If you are and having a liking for Middle Eastern delicacies, then you can hone your skills at preparing some of these recipes at home. From lamb shanks, manakeesh and tabouleh to fattoush, there are numerous recipes that you can try cooking and enhance your skills as a cook. Here are some recipes that you can easily prepare without having to spend hours at the kitchen using Middle Eastern spice mix –
Simple Moroccan Lamb Curry
If you want to prepare a meat curry which has a simple recipe and can be prepared within minutes, then this dish is an ideal option for you. It tastes best when served with yoghurt flatbread. To prepare this lamb curry, you will require 1 kg of cubed lamb shoulder, 1-2 tbsp of Moroccan Ras Al Hanout, 1 litre of vegetable stock, 6 sliced onions, 4 sliced fennel bulbs and 4 tbsp of olive oil. To prepare yoghurt flatbread, you will need 250 ml Greek-style yoghurt, 1/2 tbsp of salt, 1/2 tbsp of salt and 250 g of self-raising flour.
First, preheat your pressure cooker at medium-low heat with some olive oil. Cover the lamb pieces with Ras El Hanout, and then put them in the pressure cooker. Remove them once they turn brown. Then in the pressure cooker, gently brown the onions while mixing continuously. Put the lamb pieces back into the pressure cooker along with the onions. Stop mixing. Place fennel on the top and pour the vegetable stock over them. Put the pressure cooker’s lead and leave it to heat. Once it is heated, the dish will take around 30 minutes to get cooked. You can use of Middle Eastern spice mix will add a unique aroma to the curry.
Chermula Chicken Tagine With Preserved Lemons and Green Olives
To prepare this Moroccan delicacy, you will need 1 kg of chicken drumsticks, 1 tbsp of olive oil, 2 tbsp of North African Chermula spice mix, 1 large tomato, finely chopped, 1 thinly sliced onion, 2 crushed clove garlic, 1/2-1 cup of chicken stock water, 1/2 cup of roughly chopped coriander leaves and fresh parsley, 3 pieces of preserved lemon rind, chopped fresh lemon and 75 g of pitted green olives.
Heat some oil in a saucepan before adding the sliced onion and crushed garlic. Saute them for 5 minutes. Then, add the North African Chermula spice, along with the preserved lemon, coriander and parsley leaves. Mix them well and saute for around 2 minutes. Then, add chicken pieces and coat them well with this mixture. Add some water to ensure that they don’t become too sticky. Gently brown the pieces of chicken. Then, add the remaining ingredients, including remaining stock, tomatoes and olives. Transfer the dish to a tagine and cook for 30-45 minutes. Garnish some coriander leaves and slivered almonds from the top before serving it with rice.