Aaminah
Maftoul, Brown Lentils & Cabbage
Maftoul is a Middle Eastern couscous that differs from North African couscous because the beads are considerably larger and bulgar wheat is mixed in with the semolina flour. i LOVE North African couscous but this was my first time making this kind (an instant version by Ziyad) but i like it too - the flavor is different from what i'm used to and i like that i can taste the bulgar in it.
Recipe for the full meal:
Brown lentils cooked with cinnamon sticks. Save water and add additional water to cook the maftoul in.
Veggies - chopped white cabbage and sweet red pepper; after chopping i let them sit in a bowl together with a little bit of white vinegar while i prepared the spices. First i crushed three cloves of garlic and slightly browned it in olive oil. then i added to the oil a mix of spices i had put together - little powdered ginger, a good amount of cumin powder, some tumeric powder, 1 Goya Sazon (orange pack con culantro y achiote), fresh crushed fennel. i cooked the spice mixture, stirring constantly, just enough to let the scent start to rise, then added the vegetable/vinegar mix to the pan and stirred to mix it all up. i let the vegetables cook down, stirring frequently, and added a bit bit of honey to the mix to cut some of the vinegar flavor (i had spilled in a little more than intended).
when everything was done, i just layered it into my to go dishes.
Maftoul, Brown Lentils & Cabbage
Maftoul is a Middle Eastern couscous that differs from North African couscous because the beads are considerably larger and bulgar wheat is mixed in with the semolina flour. i LOVE North African couscous but this was my first time making this kind (an instant version by Ziyad) but i like it too - the flavor is different from what i'm used to and i like that i can taste the bulgar in it.
Recipe for the full meal:
Brown lentils cooked with cinnamon sticks. Save water and add additional water to cook the maftoul in.
Veggies - chopped white cabbage and sweet red pepper; after chopping i let them sit in a bowl together with a little bit of white vinegar while i prepared the spices. First i crushed three cloves of garlic and slightly browned it in olive oil. then i added to the oil a mix of spices i had put together - little powdered ginger, a good amount of cumin powder, some tumeric powder, 1 Goya Sazon (orange pack con culantro y achiote), fresh crushed fennel. i cooked the spice mixture, stirring constantly, just enough to let the scent start to rise, then added the vegetable/vinegar mix to the pan and stirred to mix it all up. i let the vegetables cook down, stirring frequently, and added a bit bit of honey to the mix to cut some of the vinegar flavor (i had spilled in a little more than intended).
when everything was done, i just layered it into my to go dishes.