#North African cuisine

[morethansalad]

Moroccan Citrus Salad (Vegan)

[annachum]

How some ATLA nations inspired platters may look like

. Earth Kingdom : Kimchi Jigae, Steamed Fish, Bok Choy, Red Bean Soup, and White Rice

. Kyoshi Island : Grilled Mackarel, Onigris, Miso Soup, Japanese Omelette, and Matcha

. Fire Nation : White Rice, Mapo Tofu, Banana Leaf Fish Curry, and Thai Shrimp and Grapefruit Salad, and a small bowl of sliced dragon fruit for desert

. Air Nation : Tibetan Butter Tea, Momos, Fried Thupka with Lamb Brisket, and Tsampa Balls

. Si Wong Desert : Goat Kabsa, Beef Brisket Tagine, Dolmas, Camel Milk Tea and Kunafa for dessert

. Southern Water Tribe : Qurt, Beshmarak, Buuz, Buryati Dough Cookies and Yak Milk Tea

. Northern Water Tribe : Reindeer Stew, Ice Cold Raw Fish Slices, Yak Milk Pudding with Red Berries, and Tsuivan

[stgroversfire]

shakshuka!

[foodglorious-food]

Shakshuka - A spicy egg and tomato dish invented by Maghreb Jews in North Africa and adopted all over the Middle East 🥚🍅🍳

[vaultsixtynine]

szechuan gyro

[wander-without-limits]

"Morocco: A Journey Between Desert and Sea"

[briwates]

Unrelated to any fandom stuff but hey, foods I've had while in the UK this year ! Middle one is the only dish I prepared lol

[hatita189]

Once upon a time in the bustling souks of Marrakech, there lived a talented young chef named Ahmed. Ahmed was known far and wide for his culinary prowess, particularly when it came to crafting the most mouthwatering Moroccan dishes.

One sunny afternoon, as Ahmed was browsing the vibrant market stalls for fresh ingredients, he stumbled upon a curious sight—a crate overflowing with the juiciest lemons he had ever seen. Inspired by this fortuitous find, Ahmed decided to create a new recipe that would showcase the bright and zesty flavors of these magnificent lemons.

Heading back to his kitchen, Ahmed set to work preparing his masterpiece—Moroccan Lemon Chicken Oven Roasted, or Djaj Mqualli as it was known in his homeland. He carefully seasoned the succulent chicken with a blend of aromatic spices, including cumin, paprika, and turmeric, before generously squeezing fresh lemon juice over the top.

As the chicken roasted in the oven, filling the air with tantalizing aromas, Ahmed couldn't help but hum a cheerful tune. Little did he know, his melodious singing had attracted the attention of a mischievous little genie who had been lurking nearby.

Intrigued by the delicious scent wafting from Ahmed's kitchen, the genie decided to pay him a visit. With a mischievous twinkle in his eye, the genie waved his magic wand and cast a spell over the chicken, infusing it with an extra dose of lemony goodness.

When Ahmed opened the oven to check on his creation, he was amazed to find that the chicken had transformed into the most delectable dish he had ever laid eyes on. Tender and juicy, with a tantalizing citrus flavor that danced on the taste buds, it was truly a feast fit for a sultan.

Word of Ahmed's extraordinary Moroccan Lemon Chicken Oven Roasted spread like wildfire throughout Marrakech, and soon people from far and wide were flocking to his restaurant to sample the magical dish for themselves. From that day forward, Ahmed's Djaj Mqualli became a beloved staple of Moroccan cuisine, cherished by all who had the pleasure of tasting it. And as for the mischievous little genie? Well, let's just say he was never far from Ahmed's kitchen, always eager to lend a hand—or a sprinkle of magic—whenever needed.

[kankanspicesblog]

Canadian-made African spices

Experience the vibrant fusion of Canadian-made African spices from Kan Kan. Our expertly crafted blends bring the rich, diverse flavors of West Africa to your table, offering a unique taste of something truly extraordinary, proudly made right here in Canada.

[valaholoroszorszagban]

One-Pot Moroccan Shrimp Tagine The rich flavors of Morocco shine through in this one-pot shrimp tagine dish that's as easy as it is delicious. Serve over prepared couscous.

[morethansalad]

Moroccan Salad Bowl with Preserved Lemons (Vegan)

[caramhel]

North African - Koshary

[afeelgoodblog]

The Best News of Last Week - June 20, 2023

🐕 - Meet Sheep Farm's Newest Employee: Collie Hired After Ejection from Car!

1. Border Collie ejected from car during Sunday crash found on sheep farm, herding sheep

Tilly, the 2-year-old Border Collie who was ejected from a car Sunday during a crash, has been found. He was found on a sheep farm, where he had apparently taken up the role of sheep herder. 

According to Tilly's owner, he has lost some weight since Sunday's crash and is now drinking lots of water but is otherwise healthy.

2. After 17-Year Absence, White Rhinos Return to the Democratic Republic of the Congo

The Democratic Republic of the Congo (DRC) recently welcomed the reintroduction of 16 southern white rhinoceroses to Garamba National Park, according to officials. The last wild northern white rhino was poached there in 2006.

The white rhinos were transported to Garamba, which lies in the northeastern part of the country, from a South African private reserve. In the late 19th century, the southern white rhino subspecies was believed to be extinct due to poaching until a population of fewer than 100 was discovered in South Africa in 1895, according to WWF.

3. UK to wipe women’s historic convictions for homosexuality

Women with convictions for some same-sex activity in the United Kingdom can apply for a pardon for the first time, the Home Office has announced.

The Home Office is widening its scheme to wipe historic convictions for homosexual activity more than a decade after the government allowed applications for same-sex activity offences to be disregarded.

It means anyone can apply for a pardon if they have been convicted or cautioned for any same-sex activity offences that have been repealed or abolished.

4. Study shows human tendency to help others is universal

A new study on the human capacity for cooperation suggests that, deep down, people of diverse cultures are more similar than you might expect. The study, published in Scientific Reports, shows that from the towns of England, Italy, Poland, and Russia to the villages of rural Ecuador, Ghana, Laos, and Aboriginal Australia, at the micro scale of our daily interaction, people everywhere tend to help others when needed.

5. In a First, Wind and Solar Generated More Power Than Coal in U.S.

Wind and solar generated more electricity than coal through May, an E&E News review of federal data shows, marking the first time renewables have outpaced the former king of American power over a five-month period.

The milestone illustrates the ongoing transformation of the U.S. power sector as the nation races to install cleaner forms of energy to reduce greenhouse gas emissions from fossil fuels.

6. Iceland becomes latest country to ban conversion therapy

Lawmakers in Iceland on June 9 approved a bill that will ban so-called conversion therapy in the country.

Media reports note 53 members of the Icelandic Parliament voted for the measure, while three MPs abstained. Hanna Katrín Friðriksson, an MP who is a member of the Liberal Reform Party, introduced the bill.

7. The temple feeding 100,000 people a day

Amritsar, the north Indian city known for its Golden Temple and delicious cuisine, is also renowned for its spirit of generosity and selfless service. The city, founded by a Sikh guru, embodies the Sikh tradition of seva, performing voluntary acts of service without expecting anything in return.

This spirit of giving extends beyond the temple walls, as the Sikh community has shown immense compassion during crises, such as delivering oxygen cylinders during the COVID-19 pandemic. At the heart of Amritsar's generosity is the Golden Temple's langar, the world's largest free communal kitchen, serving 100,000 people daily without discrimination. Despite a history marred by tragic events, Amritsar continues to radiate kindness, love, and generosity.

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That's it for this week :)

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[mariacallous]

Offal, aka organ meats, are about to make a comeback. Yes, I predict that brains, livers, spleens, tongues and testicles will feature heavily on the menus of Israel’s (and the diaspora’s Jewish/Israeli-style) hottest eateries by this time next year — if they aren’t already. Why? Because young chefs are increasingly inspired by traditional Jewish dishes, driving a return-to-roots style of cooking. And these old-school classics are notably innard-heavy.

Offal is an oxymoron; it’s both a poor-person food, which is why it was so popular in the shtetl, and a celebratory food, eaten on Shabbat and festivals. Many Sephardic cultures consider it a delicacy. Read on and decide for yourself.

Let’s start with an old Ashkenazi classic: chopped liver. While for me, it will always be in style, many of my contemporaries don’t feel the same. Luckily, young Jewish chefs have already set their sights on it, and may well have the power to convert millennial diners. Take Anthony Rose’s recipe in “The Last Schmaltz,” which sears the livers, then deglazes the pan with arak before blending, serving the chopped liver with thyme-scented caramelized onions.

Another well-known offal dish is the Jerusalem mixed grill. Made with chicken giblets and lamb parts, and seasoned with onion, garlic, black pepper, cumin, turmeric and coriander, this classic street food is believed to have originated sometime between 1960-1970 at one of two (now feuding) restaurants in Jerusalem’s Machaneh Yehuda Market. While the Jerusalem grill is far younger than most Jewish offal dishes, it originated in a similar way: Butchers had a surplus of unwanted offal so they sold it off cheaply, then some savvy chefs turned the offal into a desirable dish. The mixed grill was one of the first offal dishes to receive multiple modern makeovers. At his restaurant Rovi, Yotam Ottolenghi adds baharat onions and pickles, while Michael Solomonov included a Jerusalem grill-Southern dirty rice hybrid in “Israeli Soul.“

Of course, this is not the first dish based around grilled offal; Tunisian Jews liked to throw a selection of lamb or veal innards onto the grill, which they called mechoui d’abats, and Baghdadi Jews sought a similar smokiness, which they achieved by cooking chicken livers on the tandoor.

Roman Jews preferred their offal battered and fried, rather than grilled. Few know that their famed carciofi alla giudia (deep-fried artichokes) was often served alongside fried sweetbreads, livers, and — most notably — brains. North Africa’s Sephardi communities loved their brains, too, commonly serving them in an omelet called a meguina or menina on festive occasions. Meir Adoni referenced this love in his brain fricassee — a North African-French fusion dish of veal brains inside a croissant with harissa and preserved lemon — at his New York restaurant Nur.

Offal was also commonly used to add a depth of flavor to a soup or stew. Yemenite Jews — one of the few communities who continue to cook traditional offal dishes — make a soup with bulls’ penis and cows’ udders, while Eastern European Jews, particularly of Polish descent, continue to add kishke  — a sausage made of stuffed beef intestine — to their weekly Shabbat cholent. A slow-cooked stew called akod is one of the better-known dishes of Tunisian Jewish cuisine, where tripe flavored with cumin, garlic, harissa and tomato paste is the star of the show. Moroccan Jews eat a similar dish on Passover, which ditches the tomato paste but adds liver, heart, and beef dumplings.

Admittedly, there are some offal-based dishes that may find it trickier to stage a comeback. Ptcha – an aspic that reached its height of popularity in shtetl-era Ashkenazi communities — is arguably top of the list. However, it’s not without hope; ptcha was actually born in Turkey in the 14th century as a peasant soup made with lamb’s feet, served hot. This, I’d wager, is a more palatable gateway (it’s basically bone broth) to the Eastern European version, which opts for calves’ feet and allows the soup to cool and set into a jelly, thanks to the gelatin in the hooves.

It only takes one dish to change your view of offal from weird and unappetizing to tasty and versatile. If livers, brains and tripe were good enough for our ancestors, not to mention famed chefs, who are we to turn up our noses? Happy eating!

[ptseti]

The Gullah people are descendants of African slaves who live primarily on the Sea Islands and coastal regions of South Carolina, Georgia, and parts of Florida and North Carolina. Brought to the region from West Africa in the 18th century for their agricultural expertise, especially in rice cultivation, they developed a unique culture influenced by their African heritage and isolation from the mainland due to the region's geography.

Their language, also called Gullah, is a Creole blend of English and various West African languages. It serves as both a functional means of communication and a cultural link to their African roots. Gullah culture is renowned for its vibrant traditions, including storytelling, spiritual practices, cuisine, and folk arts like basket weaving, which have been preserved over generations.

The Gullah culinary tradition—characterized by ingredients like rice, seafood, and okra—is a foundation of Southern soul food. Additionally, Gullah music, spirituals, and dance have significantly influenced broader African American culture.

Today, the Gullah/Geechee Cultural Heritage Corridor, established by Congress, protects and promotes Gullah heritage. Despite pressures from land development, the Gullah people continue to celebrate and preserve their history, representing a profound connection between African and American cultures.

[memories-of-ancients]

Who do you think would have the best food if they only cooked by their own indigenous resources (spices, veggies, fruits, etc)?

(Also sorry if there's a mistake, it's almost 5am and I can't sleep)

Sorry but I can't really answer that question because for one, I don't know that much about the geographic origin of spices. Second, my palate is the result of over 500 years of columbian exchange. Most modern cuisines whether North American, Latin American, Asian, European, or African are the result of that exchange. In addition the modern world makes it so that any food or spice is easily available in the grocery store or with the click of a mouse. Even way back in the Roman era there were dishes where the Romans used food and spices from Asia, Africa, and the Middle East.

As a result I can't judge any culture's or geographic region's food by that parameter because I can't even comprehend what that would be like. For example, Chinese, Vietnamese, and Thai foods are some of my favorite cuisines. What would they be like without chili peppers which is a new world spice? IDK. I would have to do a lot of research and experimental archaeology to find out. Something I don't have the time and energy to do.