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Friday, November 3, 2017

RAMADÁN - RAMADAN WITH A RECIPE FOR COUSCOUS

Fit for a Caliph
Photo by: Lord-Williams
This is the period of the Islamic fast, lasting almost one month, during which Islams do not eat, drink liquids or participate in sexual activity from sunrise to sunset. This is done during the ninth month of the Muslim calendar year. Like Christian’s during Lent, it originally was a time to purify the body, to clear the mind and to make the senses more acute. 

Ramadan ends on the 27th day following the religious service with a feast commencing with harira containing chickpeas, meat, noodles and vegetables. Traditionally, harira is served to prepare the stomach for the feast of lamb, either roasted, couscous or in tagines which are accompanied by fruits and dates. Following the dinner, there is street dancing and singing. [Benavides-Barajas. Alhambra. 1999:53-54; Pers. conversations with Rania Gharib 1989-1990; and Van Dozel. 1994:369]

For other Ramandan dishes see blogs:
alcucero published 12 Juk 11, alcuzcuz published haria
published Feb 13, 15.

A RECIPE FOR COUSCOUS FROM RANIA GHARIB OF RABAT, MOROCCO


Ingredients


Ideal for A Cold Autumn Day
Photo by: Lord-Williams
1 kg mutton
1 kg bones ¼ c extra-virgin olive oil
5 to 6 qts water or broth
½ c  chickpeas, drained and rinsed
½ lb carrots, soaked overnight, scraped and cut in half
1 large turnip (½ lb), peeled and cut into 1-inch cubes
½ lb pumpkin or winter squash, peeled and cut into 1" cubes 
¼ tsp ground cumin
¼ tsp ground cinnamon
salt and freshly ground black pepper to taste
1 medium onion
2 large garlic cloves
2 c instant (precooked) couscous
1 tbsp unsalted butter, at room temperature


garnish:
cinnamon

Preparatuion

Cut meat into bit sized junks. Put it in a pot with 5-6 qts of water or broth with bones . Bring to a boil and simmer 15 minutes hour.

Drain chickpeas and rinse. Add them to the pot. after 25 minutes add the carrots and squash. Continue cooking for 20 minutes. After 5 minutes, add squash.

In a separate pan heat oil and fry the onion and garlic until soft and golden about 5 to 10 minutes.
Add cumin, cinnamon, salt and pepper. Stir and cook 1 minute. Add 1 c boiling broth, cover and let sit 5 minutes. Add butter, fluff and serve with the other ingredients. Garnish with cinnamon.

Serve with broth in a bowl to be used as a sauce.


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