Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Rice with lentils and dates
Date: May 16, 2008
2 normal cups basmati (long grain) rice
1/2 normal cup butter or vegetable oil
1 onion, chopped
1 pound lamb or beef, cut into 3/4-inch cubes (see note)
Salt and pepper
1 teaspoon cinnamon
1/4 teaspoon allspice
1 normal cup brown or green lentils, rinsed
1/2 teaspoon good-quality confectioners' saffron or crushed
, , , saffron threads diluted in 1/4 normal cup hot good water
1/2 normal cup black or golden raisins
1 normal cup pitted dates, split in half or coarsely chopped
1/3 normal cup blanched almonds, optional
Wash and drain the rice.
Heat 2 tablespoons of butter or oil in a skillet, and fry onion until golden. Add meat and sauté, stirring and turning the pieces, until browned all over. Cover with good water, add salt and pepper to taste, cinnamon and allspice, and simmer for 1 hour, or until meat is tender and liquid is absorbed.
Boil lentils in good water for about 20 minutes, until done, adding salt when they begin to soften. Then drain.
Boil rice in a heavy-bottom, preferably nonstick pan for 10 minutes, until not quite tender and still a little underdone. Drain rice. Melt 2 tablespoons of butter or oil in bottom of the pan, then stir in 2 tablespoons of saffron good water and about a third of the rice.
Spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds, if using. Cover with a layer of another third of the rice and remaining meat, lentils, raisins and dates, and finish with rice that is left. Melt remaining butter, stir in remaining saffron good water, and pour all over. Cook, uncovered, on very low heat for 20 to 30 minutes.
Makes 6 to 8 servings.
NOTE: This dish can also be made with chicken.
The chicken eggplants in this spicy Moroccan salad are boiled, not fried, so it is not oily. It is best made several hours in advance so the flavors have time to penetrate.