[ fennel, blood orange, mint, thyme, feta ]
This is a Moroccan 'green salad', or so it is named by Paula Wolfort in her classic Moroccan cookbook Couscous. It's basically a couple of pounds of greens, chopped, steamed, and sauteed in a herb and chili paste. I used arugula, dandelion greens, watercress, spinach, beet greens, chopped them small and steamed them for about 30 minutes. Let them cool, and squeeze out the extra liquid.Then in a food processor mix up a dried chili, about a bulb of garlic, salt, a head of parsley and a head of cilantro. In a pan over low head cook up about tsp of paprika, tsp of ground cumin in olive oil. To this then add the herb mix and the juice of two lemons. Add the greens and cook with the lid on, stirring often for about another 20 minutes. Good and done.
Ms. Selassie's lentil salad.
The current favourite salad, - raw beets sliced wafer thin and tossed with a pistachio pesto of sorts [ chopped pistachio nuts, mint, parlsey, lemon juice, olive oil, pinch of sugar ]
This fish tagine recipe is from my current top shelf cookbook Moro East. It's a really good start for all kinds of tagine varieties. Onions cooked slowly til soft gold and sweet [20 mins]. Then golden raisins added with garlic [5 mins], then saffron, turmeric, cinnamon (about 2 tsp each) and ground ginger [1 min] and water to make a good amount of sauce.The spuds are chopped small and baked in the oven in the sauce (covered) til almost cooked [20 mins]. The fish is put on top of the spuds, lid/foil goes back on, and then cook til the fish is done.
