Tunisian Spiced Shrimp
Inspired From “North African Cooking” by Hilaire Walden
2 tsp ground cumin
1 tsp ground ginger
2 tsp paprika
1/4 tsp cayenne (you can add more if you like it spicier)
3-4 lbs Raw Shrimp
3 large garlic cloves, pressed
2-3 TB olive oil
salt and pepper to taste
In a small spice jar, add cumin, ginger, paprika and cayenne and mix well. To marinade the shrimp, add the raw shrimp in a bowl, add olive oil, pressed garlic, salt, pepper and 2 tsp of the spice mix. Mix well together and allow it to marinade in the fridge for 1-2 hours. When ready to cook, skewer the shrimp and you can either broil it for a few minutes until cooked or you can grill it. I broiled mine in the oven for 4 minutes on each side and they came out great. You can adjust the cooking time depending on your oven and the size of your shrimp.
Remove shrimp and add to a serving plate, squeeze lemon juice if desired.
Cumin Cabbage Salad
Inspired From ” Classic Vegetarian Cooking from the Middle East” by Habeeb Salloum
1 large head cabbage, thinly sliced or shredded
1 tsp cumin seeds
3-4 TB olive oil
1 large garlic clove, pressed
1 lemon, juiced
Salt and Pepper to taste
water for boiling cabbage
In a large pot, bring 8-10 cups of water to a boil. Add cabbage and cumin seeds and cook in boiling water for 10 minutes. When done, drain the water completely and add cabbage and cumin seeds to a salad bowl. Add olive oil, garlic, lemon juice, salt and pepper and mix well. Serve immediately or serve chilled with Tunisian Spiced Shrimp.
Moroccan Eggplant Salad
Inspired From “the Land of figs and olives” by Habeeb Salloum
1 large eggplant (about 2-3 lbs)
2 cloves garlic, pressed
1/4 cup chopped parsley
1/4-1/2 tsp ground cumin (I used 1/2 tsp and the cumin flavor was too strong, use amount to your liking)
1/2 tsp paprika
1/2 small onion, finely diced
1 large sweet bell pepper, cored and finely diced (I used red)
1 TB olive oil
2 lemons, juiced
Salt and pepper to taste
Place eggplant in a baking dish and broil in oven for 25-30 minutes until well done. Remove from oven and allow to cool slightly.
In a small saute pan, add 1 TB olive oil, finely diced onion and bell pepper and cook until onions are translucent but not browned.
In a food processor add eggplant pulp, pressed garlic, parsley, cumin, paprika and puree. Transfer to a salad bowl and add cooked onions and pepper, lemons, salt and pepper and mix well together. Serve immediately or allow to chill in the fridge for 2 hours before serving.