It seemed that there were three dishes - all beginning with M - that were linked with Qatar (it is so strange typing that without putting in the 'u' after the 'q'!). Of these three dishes I liked the name 'Margooga' so I explored how to cook this. And, as is so often the way there are as many variations as there are families! So, I took the core ingredients and made it my own. I also did Batata b'kamun - again for the name - but also as it is potatates and my husband loves his spuds!
My Margooga
Ingredeints:Cougette, diced
Carrots, diced
coriander - fresh
coriander - ground
lemon
chillies ( I used flakes)
ginger, ground
turmeric, ground
onion, finely diced
I fried off the onion, and then put in the spices and allowed them to become fragrant. Then I added the carrots, courgette and lemon and mixed them up a little. A splash of water just at the bottom and then allowed the veg to cook. As the water level lowered I added a little more so it was not all liquid and also not catching on the bottom of the pan.
Cumin Seed Potatoes | Batata b'kamun
Serves 4 -6
Ingredients
2lbs baby potatoes
(red, gold, or mix) 1/4cup vegetable oil
1Tbsp cumin seed
1 onion, chopped
1tsp ground cumin
1tsp ground coriander
1tsp ground turmeric
chili powder, to taste
salt
pepper
1 lemon, juiced
1/2 lemons, sliced (for garnish)
Instructions
Set a pot of
potatoes to boil and cook until tender. Our small golden potatoes only took
about 15 minutes. Meanwhile, fry up those cumin seeds in some vegetable oil
until fragrant and just beginning to color (30 seconds to a minute).
Toss on the
onions and cook until “meltingly” soft. Then stir in all the spices, salt, and
pepper. Halve or quarter your potatoes, as desired, and add to the onion mixture. Squeeze on a little lemon juice, as desired.
Toss until completely coated with golden, sweet spiced goodness. Serve hot with fresh lemon slices.
Source: Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.
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