This Moroccan sauce made with fresh herbs, garlic and lemon is a great marinade or finishing sauce.
Use with meat or seafood
Toast coriander and cumin in a small dry skillet about 2 minutes, until fragrant.
Stir to keep from scorching.
cool coriander and cumin, and lightly crush with a heavy skillet.
Place coriander seeds, cumin seeds, garlic, lemon zest, lemon juice, paprika, salt, red pepper flakes, and dash of red Habanero sauce in blender and puree until mixture is very smooth
Add fresh cilantro, parsley, and mint.
Pulse until mixture is well blended but still textured.
keep in airtight container.
Dal is a simple lentil curry with limitless variations
Heat clarified butter in large pot on medium heat.
Add onions and cook till just wilted.
Add garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes until fragrant.
Add the tomatoes and deglaze pan with the vinegar.
Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally.
Taste and adjust seasoning with additional cumin, salt, pepper, sugar
Great light fare for summertime menu
In large mixing bowl, pour water over cracked wheat.
Let mixture stand 20 minutes to allow wheat to become soft.
Add the chopped herbs and vegetables to bowl and toss to mix.
Combine oil, lime juice, salt, peppermolases, and pepper sauces in a bowl. Mix well.
Add to wheat mixture, mix well.
Chill and serve.