Cinnamon and Turmeric

Dee Dee

Cinnamon and turmeric are standard spices in several cuisines: Moroccan, Lebanese, and Indian. Here are some examples:

from www.foodnetwork.com-food-cda-recipeprint-0,1946,FOOD993616461PRINT-RECIPE-FULL-PAGE,00.html Chicken Tagine with Olives and Preserved Lemons Recipe courtesy Boujemaa Mars, La Mamounia, Marrakech

Rock salt 1 whole large chicken, cut into 8 pieces 1 tablespoon white wine vinegar 5 tablespoons olive oil 1 large bunch fresh cilantro, chopped 1 teaspoon cinnamon 1-2 teaspoon real saffron Pinch fine salt 1-2 pound onions, chopped 5 cloves garlic, chopped 1 teaspoon cumin 1 teaspoon ground ginger 1 teaspoon paprika 1 teaspoon turmeric 1-4 pound gizzards, optional 1-4 pound chicken liver, optional 1-4 cup mixed olives, pitted 3 small preserved lemons Serving suggestion: bread

First rub the rock salt into the chicken pieces and then wash the chicken in the white wine vinegar and water. Leave for 10 minutes. Rinse and dry and place onto a clean plate.

In a large bowl, mix the olive oil, coriander, cinnamon, saffron, fine salt, 1-2 the onions, garlic, cumin, ginger, paprika, turmeric. Mix all these ingredients into the oil and crush the garlic and add a little water to make a paste.

Roll the chicken pieces into the marinade and leave for 10 to 15 minutes.

For cooking, use a tagine (traditional Moroccan dish) or a deep, heavy bottom cbutterole dish. Heat the dish up and add 2 tablespoons of olive oil to the hot dish. Drop in the chicken and pour over the excess marinade juices. Add the remaining onions, gizzards, chicken livers, olives, and chopped preserved lemons (no pulp).

Cook in medium hot oven (350 degrees F) for 45 minutes.

Serve with fresh bread. BOB'S NOTE: Or cous-cous, of course!

from www.gourmet.gr-recipes-tunisian-show.asp?gid=1&nodeid=25&arid=5421

Tunisian vegetable stew

1 1-2 cups thinly sliced onions 2 Tbs olive oil 3 cups thinly sliced cabbage dash of salt 1 large green bell pepper, cut in thin strips 2 tsp ground coriander 1-2 tsp turmeric 1-4 tsp cinnamon 1-8 tsp cayenne pepper, (or to taste) 1 28 oz. can undrained, chopped tomato 1 16 oz. can drained garbanzo beans 1-3 cup currents or raisins 1 Tbs fresh lemon juice 2 cups cooked couscous (below) 4 Tbs feta cheese toasted slivered almonds salt, to taste

In a large non-stick oven, sautŽ the onions in olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to sautŽ for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the pot and sautŽ for another minute for so. Stir in the tomatoes, chick peas, and currents or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Serve over couscous, top with crumbled feta cheese, and toasted almonds if you like.

Harira Submitted by: Usman "This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste." Original recipe yield: 6 servings.

INGREDIENTS: 1 pound cubed lamb meat 1 teaspoon ground turmeric 1 1-2 teaspoons ground black pepper 1 teaspoon ground cinnamon 1-4 teaspoon ground ginger 1-4 teaspoon ground cayenne pepper 2 tablespoons margarine 3-4 cup chopped celery 1 onion, chopped 1 red onion, chopped 1-2 cup chopped fresh cilantro 1 (29 ounce) can diced tomatoes 7 cups water 3-4 cup green lentils 1 (15 ounce) can garbanzo beans, drained 4 ounces vermicelli pasta 2 eggs, beaten 1 lemon, juiced

DIRECTIONS: Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

from www.ketisharif.com-recipes.html Chickpea stew

2 cups chickpeas soaked overnight 2 tablespoons olive oil 2 onions, sliced 1 can whole tomatoes 2 teaspoons ground turmeric 1-4 teaspoon ground ginger 1-4 teaspoon ground cinnamon 1-4 cup chopped coriander 1-4 cup chopped parsley 8 threads saffron, lightly toasted 6 cups vegetable broth 1 teaspoon salt Freshly ground pepper

Heat oil in large soup pot over medium-high heat. Fry onions until golden. Meanwhile, blend tomatoes, turmeric, ginger, cinnamon, cilantro, parsley and saffron in blender. Add to onions, cover and bring to boil over high heat. Lower heat to simmer. After 15 minutes, add chickpeas and lower heat to medium and cover tightly. Cook 1 hour. Season with salt and pepper to taste.

Bob