Moroccan Lamb with Vegetables

lamb with vegetables

3 lb boneless lamb leg
1 large onion, slice into semicircles
2 - 3 carrots, dice
3 - 4 cloves of garlic, finely chopped
1 eggplant
2 cans tomatoes
2 zucchini, cut into semicircles
1 can chickpeas, drain and rinse
2 - 3 handfuls of raisins

1 1/2 tablespoons ground cumin
1/2 tablespoon ground coriander
1 tablespoon ground giner
2 cinnamon sticks
ground black pepper
1/2 - 1 teaspoon sugar, to taste

handful of finely chopped parsley

Peel the eggplant and cut into 4 strips lengthwise.  Sprinkle with salt and leave it to drain in a colander.  Meanwhile, cut the meat into cubes.  Put it in a bowl and add the cumin, coriander, ginger, salt and black pepper.  Toss the meat with the spices to coat.  Heat a few tablespoons of oil in a large, heave bottomed pot (cast iron is my favorite), working in batches, brown the meat on all sides.  Move the meat to a bowl.  Add the onions to the pot and saute until golden.  Rinse and pat dry the eggplant.  Dice the eggplant.  Add the eggplant, garlic and the carrots to the onions and saute for a further 5 minutes.  Add the cinnamon, meat, tomatoes, raisins and a cup of water to the pan.  Season the sauce with salt and pepper, add the sugar.  Bring everything to a boil, lower the heat to a simmer, cover the pan and leave it to cook for 45 minutes to an hour or until the meat is tender.  At this point, add the chickpeas and the zucchini and cook a further 20 - 30 minutes.  If the sauce is too thin, then do the last 20 - 30 minutes with the lid ajar.  Add the parsley and serve with couscous or rice.

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 This is the english version of sonulya.  I will post translated recipes here, as time allows.  If you see anything that catches your eye in sonulya , don't hesitate to ask. I just might translate it :).


Chewy, dense, chocolaty. Today is my little sister's 20th birthday and the birthday girl requested brownies. I am a big believer in that the best things are the most simple. I wanted to make the most classic brownie. For that i turned to the Fine Cooking recipe and as is usually the case with Fine Cooking recipes, it did not disappoint. My only modification to the original recipe is the addition of a handful of dried cherries. Take care not to over bake these and they will be perfect!



Рецепт по русски


Roasted Brussel Sprouts

I am always surprised to hear that people don't like brussel sprouts? How can you not like cabbage but in such a small package? I have always loved brussel sprouts but then I did grow up eating a lot of cabbage. Of course, that was plain and simple white cabbage in soups, stews, pies and stuffed. So now that I have access to the bountiful world of cabbage which includes brussel sprouts, savoy, red cabbage, etc, I take full advantage of it. This is one of my favorite ways to make brussel sprouts. The sweetness of the apple and the mild sharpness of the onion goes beautifully with the slight bite of the cabbage.

Рецепт по-русски

Roased brussel sprouts (smaller)

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Seven-Layer Cookies

It took me several years to decide to finally tackle these cookies and now I regret that I did not make them sooner. They keep wonderfully in an airtight container and are even better the next day or the next... There recipe is from the December 2005 issue of Gourmet - I followed the recipe to the letter, except for the chocolate coating. Firstly, I covered only the top with chocolate (since my family decided that a double doze of chocolate would already be too much) and secondly, it's not chocolate but ganache on top. The proportions for ganache are as follows: 3.5 oz bittersweet chocolate, 1 tablespoon butter and 1/4 cup of heavy cream. The ganache set and sliced beautifully. I highly recommend that you clean your knife of crumbs between making each slice to make cleaner cuts. Enjoy!

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Roasted Carrot and Apple Soup

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Carrot Apple Soup

Рецепт по-русски здесь

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