Serves 4-8 Spicy and hearty, beef empanadas are great party food. Serve with Chimichurri dipping sauce for a garlicky kick. Ingredients: 2 batches empanada dough For the Filling: 1 Tbsp butter 1 onion, minced 1 1/2 Tbsp tomato paste 3 cloves garlic, crushed 1/2 tsp dried oregano 1 tsp cumin 1/4 tsp cayenne 1/2 lb ground hamburger, 85% lean 3/4 cup low sodium beef broth 1/2 cup shredded Monterey Jack 1 hard-boiled egg, chopped 1-2 green onions chopped salt pepper Method: First, prepare the empanada dough. For the empanada filling: 1. Heat a large skillet over medium heat. Add butter and melt. Add onion and cook until softened and translucent. Add tomato paste, garlic, cumin, oregano, and cayenne. Stir thoroughly to combine and cook for about 2 minutes. 2. Add ground beef and cook until the seasonings mix in and meat is just cooked through. Add beef broth and simmer over low until most of the moisture evaporates and meat just looks wet. 3. Turn off heat. Stir in cheese, egg, and green onion. Cool filling …
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Serves 4 Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. Ingredients: 1 lemon, juiced 4 garlic cloves, crushed 1/2 tsp salt 1 1/2 tsp chili powder 1 chicken cut into quarters 1/2 cup red palm oil 3 onions, diced 1 whole chili pepper 3 tomatoes, quartered 1 lb pumpkin cut into 1.5″ cubes 1 cup chicken broth 1/2 lb frozen okra Method: 1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night). 2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to. 3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover. 5. Cook on low for about 1 hour, or until chicken is tender. 6. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender. Serve hot. Angolan Chicken Stew | Muamba de Galinha Votes: 1 Rating: 4 You: …
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Serves 4 Prawns are a real treat, especially on the grill! For this Angolan appetizer we thawed frozen prawns in some of the marinade overnight (in the refrigerator). This simple step saved us time on meal day. I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog. Ingredients: 4-8 prawns 4 cloves garlic, crushed 4 green onions, chopped 1/8 tsp minced habanero 1 tsp cumin 1/8 tsp salt 1/4 cup white wine vinegar 1/4 cup water Method: 1. In a small food processor, combine all ingredients except prawns. Pulse until mixture forms a loose paste. NOTE: This step may be done the day before, just cover and refrigerate. The habanero will get stronger overnight as its hot oils mix more with the other ingredients. Depending on the habanero, this recipe is fairly mild. 2. Brush prawns with about 1/3 of the marinade, reserving the rest for dipping. If prawns are frozen, thaw completely. 3. Grill prawns about 3 minutes per side or until no longer translucent. Serve immediately with dipping sauce on the side. Grilled Prawns with Peppers | Camarao Grelhado Piri …
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Andorran Trinxat (potatoes, cabbage, and bacon) Serves 4 Trinxat is an Andorran specialty. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” Garnish with minced parsley. Yum! Ingredients: 1 green cabbage, cored and quartered 1 lb potatoes, peeled and quartered (about 3 medium) 3 strips bacon, diced 4 cloves garlic, minced 2 Tbsp minced fresh parsley olive oil salt, pepper Method: 1. In a large pot filled with salted water, boil potatoes and cabbage until tender. Drain thoroughly. Return vegetables to pot over low heat and let steam dry some more. Roughly mash the cabbage and potatoes with minced garlic. 2. In a large skillet, cook bacon over medium until crispy. 3. Increase heat to medium high. Add potatoes and cabbage on top of bacon. Press into the pan to make a flat cake. Cook until bottom is golden brown. Pass under broiler until top is hot and slightly golden. 4. Turn over onto serving platter, bacon side up. Trinxat Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Trinxat is an Andorran speciality. Potatoes, cabbage, and bacon get fried together in a hash “pancake.” …
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Serves 4 Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. Ingredients: 4 thick slices country bread 4 garlic cloves, peeled 1 heirloom tomato or vine ripe tomato, halved 1/4 cup olive oil Salt Fresh cracked pepper Method: 1. Toast bread under broiler (or on a hot grill) for about 30 seconds per side 2. Bring to table. Give everyone a garlic clove to rub onto their toasted bread. Then rub tomato halves on toast. 3. Drizzle with olive oil. Season with salt and pepper. 4. Enjoy while still warm! Pa amb Tomaquet (Bread with garlic & tomato) Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Pa amb Tomaquet is like an Andorran bruschetta. Instead of piling the bread high with ingredients, however, simply rub thick slices of country bread with garlic and tomato. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Grilling, Quick, Vegan, Vegetarian Food TypeBreads, Mr. Picky’s Favorite Recipes, Sasha’s Favorite Recipes, Vegetables Servings 4 people Cook Time 4 minutes Servings 4 people Cook Time 4 minutes …
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Serves 4 Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. Ingredients: 12 oz assorted mushrooms (Iused 4 oz French Horn Mushrooms; 8 oz Oyster Mushrooms) 2 cloves garlic, thinly sliced 3 Tbsp olive oil, plus 1 Tbsp for the last step 1/4 cup white wine 1/4 cup raisins 1/2 lb baby spinach 1/4 cup slivered almonds salt, pepper Method: 1. In a large skillet over medium high, saute mushrooms in 3 Tbsp olive oil until reduced and golden brown. Add garlic. Saute a few more minutes, until fragrant. Add raisins. Deglaze with white wine. 2. Add spinach and turn off heat. Toss for a few minutes to wilt. Transfer to serving bowl. Toss with slivered almonds, 1 Tbsp olive oil, salt and pepper. Warm Spinach and Mushroom Salad Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Wild mushrooms give this spinach salad Andorran appeal. The crunch of slivered almonds and the sweet of the golden raisins add another dimension. CourseSides & Salads LifestyleGluten-Free, Quick, Vegan, Vegetarian Food …
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Serves 8 Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life. NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information. Ingredients: 1 pound ground lamb or chicken 1/2 cup olive oil 1 medium onion, diced salt and pepper 1 Tbsp harissa 1 clove garlic, crushed 2 tsp cayenne pepper (or 1 tsp to make it mild) 1/2 tsp ground cumin 1/4 tsp ground caraway 1 Tbsp tomato paste 2 cups tomato puree, plus a half cup 1 can drained, rinsed chickpeas 1 cup water 3 medium potatoes, peeled and diced (about 1 lb) 1 lb no-boil lasagna sheets 15 oz ricotta 2 eggs 2 cups shredded mozzarella 2 cups shredded Gruyère Method: 1. In a large …
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Serves 4 Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. Ingredients: 1 lb fresh green beans 3 Tbsp peanut oil 2 cloves garlic, crushed 1/2 tsp ground cumin 1/2 tsp paprika a hefty pinch ground cloves 3 Tbsp slivered almonds Method: 1. Steam green beans until tender, about 15 minutes (or if you like them firmer, that’s okay too). 2. In a small skillet over medium heat, combine oil, garlic, cumin, paprika, and cloves. Saute until fragrant, about 5 minutes. Add slivered almonds and cook for 1 minute more. 3. In a large serving bowl toss green beans with seasoned oil. Serve hot. Algerian Green Beans Votes: 3 Rating: 4.33 You: Rate this recipe! Print Recipe Algerian green beans, called Loubia, are a nice side dish to almost any meal. Make them ahead and reheat in the oven at the last minute. CourseSides & Salads LifestyleGluten-Free, Potluck Friendly, Quick, Vegan, Vegetarian Food TypeVegetables Servings Prep Time 4 people …
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Serves 2-4 Hummus bi’l Kammun is velvety smooth. The smoky blend of cumin, paprika, harissa, and garlic make this soup a wintertime treat. As a special bonus, this soup is vegan. NOTE: Much like chili, our soup benefits from a day of rest while the flavors deepen. When reheating, thin to desired consistency with a little water. Ingredients: 2 15 oz cans drained and rinsed chickpeas (or 3 cups prepared, dried chickpeas) 4 garlic cloves, crushed 1/4 cup olive oil 1 tsp ground cumin 2 tsp paprika 1 tsp harissa (or more to taste) 2 Tbsp tomato paste 1 quart cooking water salt pepper Method: 1. In a large pot over medium heat, add garlic, olive oil, cumin, paprika, harissa, tomato paste, salt and pepper. Simmer for 5 minutes. Add water and chickpeas (reserve ¼ cup chickpeas for garnish if using shallow bowls). Stir to combine and bring to a simmer. 2. Use an immersion blender to make a coarse puree. Simmer gently, uncovered, for an hour. Stir occasionally. 3. Puree again, this time getting the soup perfectly smooth (you may also use a …
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Harissa (also Harisa) is chili paste used to flavor many north african dishes, specifically in Tunisia, Algeria, Libya, and western Sicily. The condiment can be made mild, medium, or hot. For those who don’t feel like making Harissa from scratch, middle eastern markets sell the paste in cans. Whole Foods sells Harissa in the spice aisle (you just add water and olive oil to make the dry mix into a paste). The main components of Harissa: 2 ounces dried Guajillo chili peppers, soaked for 30 minutes, seeded and stemmed 2 ounces dried Anaheim chili peppers, mild, soaked for 30 minutes, seeded and stemmed 5 Garlic cloves, peeled 2 Tbsp water 2 Tbsp Olive Oil, plus extra 1/2 tsp ground caraway 1/2 tsp ground coriander 1 1/2 tsp salt 1. Combine all ingredients in a food processor. Pulse until mixture creates a paste. 2. Cover with extra olive oil and store in the refrigerator. Adapted from A Mediterranean Feast, Clifford Wright Harissa Chili Paste Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Harissa (also Harisa) is a chili paste used …
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Both tangy and sweet, Sabse Borani is no ordinary spinach dip. The caramelized onion is this recipe’s secret to success, elevating earthy spinach and yogurt to new heights. Wonderful with homemade noni Afghani (or any fresh flatbread). (Serves 4-6) Ingredients: 1 cup frozen, chopped spinach 1 medium onion, thinly sliced 2 cloves garlic, crushed 2 Tbsp vegetable oil 1 cup drained yogurt salt, to taste Method: 1. Drain yogurt over a small bowl for 1 hour. Use either a coffee filter in a large colander or a fine strainer by itself. 2. Heat oil in a medium skillet. Saute the onion until golden, stirring occasionally. This can take 15 minutes. Watch that your pan does not dry out and the onions burn. If you do think the pan is drying out, add a little water and/or cover. 3. Add garlic and heat until aromatic. 4. Add spinach and cook for 2 minutes. Remove from heat and cool. 5. In a small bowl, combine yogurt with spinach mixture. Add salt and pepper to taste. For maximum flavor, serve cool, but not cold. Spinach Yogurt Dip | …
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When allowed to sit for an hour (or best overnight), this Afghan yogurt sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by this sauce, especially when served with boldly spiced rice and vegetables. Serve with braised eggplant and Kabeli Palau. (Makes 1 1/4 cups) Ingredients: 1 cup plain yogurt 3-4 cloves crushed garlic 2 Tbsp lemon juice 2 Tbsp minced fresh mint 2 Tbsp Olive Oil Method: In a small bowl, combine all ingredients. Let chill for at least an hour to let the flavors meld. If the mixture separates, simply stir together to recombine. Adapted from the Afghan blog, Foodie Man. Lemon Garlic Yogurt Sauce | Seer Moss Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe When allowed to sit for an hour (or best overnight), this Afghan sauce strikes the perfect balance between garlic, mint and lemon juice. Even those who generally avoid mint will be won over by the fresh flavor, especially when served with boldly spiced rice and vegetables. CourseAppetizers & Snacks Lifestyle5-ingredients or less, Gluten-Free, Potluck …
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