Showing posts from March, 2024


  TANGIA: TRADITONAL MOROCCAN SLOW COOKED LAMB (Aromatic lamb slow cooked in glazed clay pot with saffron, spices and olive oil) Ingredients 3 lbs. Lamb, shoulder cut in chunky pieces 2 preserved Lemons, quartered 1 cup Green or Black Olives, whole 6 Pearl Onions, whole (optional) 2 tbs. Virgin Olive Oil & 1 tbs Ghee 1 cup water   Spices: 2 tsp Cumin, freshly ground 1 1/2 tsp Ras el Hanout 1/2 tsp Turmeric (Karkoum) powder 1-2 tsp Black Pepper, freshly ground 1/2 tsp Cinnamon powder 1 tbs Ginger Root, grated 6 Garlic Cloves, crushed Salt to taste   Aroma Pack: 1/4 tsp Saffron threads 1 tsp Rose Water 1/2 tsp Nutmeg, freshly grated 1 cup chopped cilantro Meat Tenderizer: ½ Kiwi, skinned   Tools: Tangia, a Morocco traditional glazed clay pot Parchment paper to seat pot Twine Thread to tie   PREPARATION:   ·         Marinade Lamb with cumin, Ras El-Hanoot, turmeric, cinnamon, black pepper, and salt for 2 hours to overnight, preferred ·         Set oven to 325 F, wash Tangia ·     

Harrira (Shorba) : Healthy Slow Cooked Lamb, Lentil and Oat Soup

  Harrira (Shorba) :  Slow Cooked Lamb, Lentil and Oat Soup Healthy proteins loaded and easy one-pot slow cooked dish for Ramadan iftaar. Best served with meat samosa. This is non-traditional harrira, also called as "Shorba" is prepared in the households of the migrants from Yemen and settled in Hyderabad. INGREDIENT ·         1 1/ 2 cups of Plain Oats ·         ½ cup green lentils, soaked in water for an hour ·         1 lbs. Lamb with bone, shoulder cut in small ½ inch cubes ·         2 medium size Tomatoes, roughly chopped ·         1 medium size Red Onion, roughly chopped ·         1 tsp. Moroccan Ras El-Hanout, spice blend 1/2 Dried Lemon ·         1 tbs. Ginger garlic paste ·         1 tsp. Red chili powder (adjust to taste) ·         ½ tsp. Turmeric powder ·         1 Lime ·         1-2 tbs. White vinegar, adjust to taste ·         ½ cup Cilantro and Mint ·         2-4 Green peppers, adjust to taste ·         3 tbs. Olive Oil   COOKING INS

Healthy Moroccan Carrot Salad with Cumin & Sumac Berry

  Healthy Moroccan Carrot Salad with Cumin & Sumac Berry INGREDIENTS 2 lbs. Carrots, organic medium size 2 Garlic cloves, finely chopped 2 tbs White Vinegar  2 tbs Olive Oil  Salt to season   Spices 2 tbs Coriander, freshly grounded  1 tsp Cumin, freshly grounded 1 tsp Paprika 1 tbs Sumac berry   Greens ½ cup or less Parsley, finely chopped     MAKE DRESSING •         In a small bowl, add garlic, olive oil, vinegar, coriander, cumin, paprika, salt, and           black pepper. •         In a blender, make a smooth dressing and let it rest to absorb all flavors   CRISP BOIL CARROTS & CHOP TO BITE SIZE •         In a medium sized pan fill water, cook carrots on medium flame •         Do not cover and check frequently to not to over cook •         Important: Carrots should be crisp and just soft enough •         Rinse with cold water. Remove from water and set aside to cool •         Chop carrot to bite size and transfer in a bowl   COMBINE •         Gently

Healthy Moroccan Beet Salad with Cumin & Coriander

 Healthy Moroccan Beet Salad with Cumin & Coriander INGREDIENTS 1Lbs  uncooked medium sized beetroot, organic ½ red or white onion, finely chopped 3-4 tablespoon fresh parsley, chopped Pinch cayenne pepper Pinch ground cinnamon 1 Teaspoon of Cumin powder, freshly ground 1 Teaspoon on Coriander powder, freshly ground Pinch ground black pepper Olive oil, to drizzle   For the dressing   3 tablespoons fresh tangerine juice 1 tablespoon olive oil 2 tablespoon vinaigrette 2 teaspoons freshly squeezed lemon juice 1 teaspoon rose water METHOD Boil beetroot to soft but still firm.  and cut to small cubes In a small bowl, mix all the dressing ingredients together until smooth In a mixing bowl, add beet and onion. Add liquid dressing, salt and pepper Mix well, adjust lemon juice, salt & pepper to taste. Refrigerate Add parsley and mix well. G


  RECIPE: SHEER KHORMA Sheer Khorma is a  dessert recipe that is specially made for Ramadan Festival. No Eid is complete without this delicious desert. Ingredients: •              2 litre Milk •              150 gms Roasted Vermicelli, crushed •              2 cup Sugar ( adjust to taste) •              1 tbsp Ghee/clarified butter •              100 gms Almond, soaked, thinly sliced and crispy fried in ghee ·                      100 gms Pistachio, soaked, sliced and crispy fried in ghee ·                  100 gms Dry dates, soaked and sliced Method:      Dry roast the vermicelli until golden brown ·         Heat ghee and fry till dark brown in color ·         In a large pan bring milk to a boil ·         Lower the flame and cook until thick and layer of cream is formed ·         Add vermicelli and boil for 2 minutes ·         Add sugar and stir till the sugar dissolves ·         Allow it to cool ·         Garnish with the almond, pistachio and dry dates

Poem: I am ME an Evil Shinto Spirit

  I am ME an Evil Shinto Spirit I am ME a Kami born from the ego-womb Floating in the wispy clouds with roots delve in earth Ripped the bosoms of mothers and temples of priest Choked the screams from the lips of fragile frost And spilled a sea of blood on the sand The pale blood-soaked sand is frozen to ice And a million stories vanished in the pathless skies Sins that run deep through the veins Yes, it’s me - an evil Shinto spirit **** O You fool! the wheel of gold will soon turn The lantern by the grave is pouring out time Time is an illusion of two minutes fame Red walls of blood are drumming loud the devil’s crime The smell of death is oozing from the sinking sand Malik-almaut comes down for justice Every soul shall taste the death; stand a trial Nafs that runs deep through the veins Yes, it’s me -I am that arrogant soul Written by: Quddus Mohammed Volume 2: In My Zone of Reflection

Poem: I am ME a Life of Opulence

  I am ME a Life of Opulence Life of opulence is a never-ending web Blame not the mirror if the spirit is dusky in dirt Desire is the worship of the lower soul – Enslaved, wired, and create foul Riches veiled will perish before the plum bloom Greed is the rust that conceals the inner light of Om Om is not a word, it is shanti of the soul, salaam, Sholom Shanti is the bride of the soul And soul is the image of God Written by: Quddus Mohammed Volume 2: In My Zone of Reflection

Poem: I am ME with Monkey Mind

  I am ME with Monkey Mind I am ME - a poet with a monkey mind Jumping from one thought to another– Joys, dreams, desire, and shimmering fame O’ Poet, make no mistake - with fame comes pride Pride is wicked that burns and destroys Embrace with humility graceful words Words come streaming with waves hour by hour Hour by hour the wind blows the fiery spirit within Get drowned in the inner quite of the heart to listen To listen to whispers of innate wisdom of life The wisdom that runs deep through the veins Yes, it’s me - I am that inner voice Written by Quddus Mohammed Volume 2: In My Zone of Reflection