Tag: cilantro

Somali Red Lentil Stew (Maraq Misir)

Delicious. Makes 6 servings.

If you really want to go all out, you can toast any of the spices that you have whole, then grind them. Add the other pre-ground spices at the end.

Serve chunky or blended, with salad or rice or bread.

Ingredients Step
oil
1 large white onion, diced
Saute in large pot until translucent.
1½ c. red lentils Rinse in colander.
8 cloves garlic, minced
4 t. cumin
1 t. coriander
½ t. black pepper
⅛ t. cloves
⅛ t. cinnamon
⅛ t. cardamom
½ t. turmeric
1½ t. salt
Measure.
1.5 c passata (equivalent to 6 Romas)
rinsed red lentils
1 large carrot, diced
¾ c. cilantro, diced
spices
6 c. warm water
Add to the onions, stir, and cover pot. Cook, stirring occasionally, until cooked, about 25 minutes.

Source: Ifrah F. Ahmed (NYT Cooking)

Curried Tofu Crumble in Pita Bread

Makes about 3 cups / 3 sandwiches.

Ingredients Step
1 carton firm tofu Crumble into cloth. Gather ends and twist to remove moisture. Turn into a bowl.
1/4 t. turmeric
juice of 1/2 lime
a few pinches of salt
Toss with tofu.
2 T. oil
1 heaping T. chopped ginger
1 jalapeno, seeded and minced
1 serrano, seeded and minced
1 heaping T. chopped garlic
Saute over medium heat for 2 min or less -- just until garlic begins to color.
2 onions, finely diced
1.5 t. ground cumin
1/4 t. cayenne
1/4 t. turmeric
Add. Cook, stirring occasionally, until onions soften.
2 Roma tomatoes, seeded and diced Add. Raise heat; stir and cook until the tomato juice has disappeared.
Lower heat and add tofu. Cook until tofu is heated through.
1/2 t. salt, or to taste Season to taste.
3 T. cilantro, chopped
1/2 t. masala spice (optional)
Sprinkle atop.
pita or chapati
yogurt (optional)
chutney (optional)
Serve hot or at room temperature, with chapati or pita.

Source: This Can't Be Tofu