YOU Winning Recipes - - FLAVOUR GUIDE -

Earthy Spices and nuts are used gen­er­ously, par­tic­u­larly in Moroc­can dishes.

Red meat lamb, beef, mince, of­fal Fish and seafood any fresh fish Poul­try chicken, tur­key, chicken liv­ers Dairy lab­neh, cot­tage cheese and yo­ghurt Eggs Long-grained rice, bul­gur wheat, cous­cous, quinoa, po­lenta, mealies, mealie meal, un­leav­ened flat­breads, pitta breads

Veg car­rots, but­ter­nut, pump­kin, beet­root, sweet pota­toes*, pota­toes*, sweet pep­pers, brin­jals, ar­ti­chokes, radishes, cab­bages, baby mar­rows, onions, leeks, toma­toes*, Le­banese cu­cum­bers, let­tuce Fruit lemons, pomegranates, figs, water­mel­ons, ap­ples, straw­ber­ries

Salt-pre­served lemons, grape vine­gar, olive oil, hum­mus, tahini paste, honey, olives, dates, raisins, cran­ber­ries, prunes, za’atar (spice mix), cher­moula, harissa, poppy seeds, se­same seeds, chick­peas, but­ter beans, red kid­ney beans, dried figs, pine nuts, al­monds, wal­nuts, peanuts

Pars­ley, mint, co­rian­der, gar­lic*, chill­ies, rose­mary, mar­jo­ram

Saf­fron, ginger, cin­na­mon, co­rian­der, aniseed, cumin, mus­tard, car­damom

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