Bissara - Moroccan Green Split Peas Soup (Vegan)
Bissara is a very popular and loved Moroccan Soup. It's a winter favorite soup, with very simple but hearty flavours: Olive Oil, Peas, Garlic, Cumin.
it is one of the few soups in Morocco that you can have for breakfast and it will definitely warm your morning.
It's very easy to make and it's Vegan, so it checks all the boxes !!!
Ingredients:
500g / 1 lbs of Green Split Peas. (You can use Fava beans as well or a mix of the two)
1.5 Liters / 6.5 Cups of Water + 250ml.
2/3 Tbsp of Salt (2 tsp).
1.5 Tbsp of Cumin.
0.5 tsp of Black Pepper.
4 to 8 Garlic Cloves (to taste).
6 Tbsp of Olive Oil.
For blending:
1 Cup of Hot Water for blending but you can also use more/less depending on the consistency you are looking for.
Street Vendors always have it on the watery side where at home Moroccans tend to make it a little thicker !
For finishing/plating:
A drizzle of Olive Oil.
Few pinches of Cumin and Chili powder.
ENJOY !!!
@KuzinaWithSimo #splitpeassoup #bissara
Tom Kerridge's Lock Down Dinners: Lamb Shank Bake
Here's a slow one for the weekend - lamb shank and root veg all roasted together for four hours for a cracking alternative to a roast dinner.
Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Ina simplifies a comforting and hearty meal of lamb, vegetables and herbs that can easily be made in advance!
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Lamb Stew with Spring Vegetables
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/4 pound applewood smoked bacon, 3/4-inch-diced
3 pounds boneless lamb shoulder, 11/2-inch-diced
Kosher salt and freshly ground black pepper
1/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons minced garlic (6 cloves)
2 cups canned beef stock, such as College Inn
1 cup full-bodied red wine, such as Cotes du Rhone, plus extra for serving
1 cup diced canned tomatoes, preferably San Marzano
2 teaspoons minced fresh thyme leaves
2 teaspoons minced fresh rosemary leaves
1 pound carrots, peeled and cut 2 inches thick diagonally
12 ounces small Yukon Gold potatoes, 11/2-inch-diced
8 to 10 ounces fresh cipolline or pearl onions, peeled (see note)
6 small turnips, whole or halved, depending on size (1 pound)
2 tablespoons unsalted butter, at room temperature
1 (10-ounce) package frozen green peas, such as Birds Eye Garden Peas
1/2 cup chopped fresh parsley leaves
Directions
Preheat the oven to 350 degrees F.
Heat the canola oil in a medium (10- to 11-inch) ovenproof pot or Dutch oven, such as Le Creuset, over medium heat. Add the bacon and cook for 5 minutes, until browned. Transfer the bacon to a large plate, leaving the fat in the pan. Dry the lamb with paper towels and toss it in a bowl first with 1 tablespoon salt and 1 teaspoon pepper and then with the 1/4 cup of flour. Raise the heat to medium high and cook half the lamb in the bacon fat for 5 minutes, turning occasionally, until browned. Add the lamb to the plate with the bacon and brown the second batch, also transferring it to the plate. Add the garlic to the pot and cook for one minute.
Pour the lamb and bacon, along with any juices that collect, back into the pot. Add the beef stock, wine, tomatoes (including the juice), thyme, rosemary, 2 teaspoons salt and 1 teaspoon pepper and bring to a boil, scraping up the brown bits in the pot. Simmer for 5 minutes, cover and place in the oven for 30 minutes. Add the carrots, potatoes, onions and turnips, cover and return to the oven for 1 hour, until all the vegetables are tender.
Mash the 2 tablespoons of flour with the butter in a small bowl. Stir the mixture into the stew and simmer on top of the stove for 3 minutes. Off the heat, stir in the peas and parsley, season to taste and serve hot in large shallow bowls.
Cook’s Note
To peel the onions, drop them in a pot of boiling water for 30 seconds, then trim and peel them, leaving the root intact.
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Ina Garten's Lamb Stew with Spring Vegetables | Barefoot Contessa | Food Network
Delicious Split Pea Soup | Instant Pot Recipe
I show how to make easy and delicious recipe for split pea soup in the Instant Pot.
See my other great Instant Pot Recipes in my INSTANT POT PLAYLIST:
Recipe:
2 cups dried peas, rinsed
6 cups water of vegetable broth
1 onion, roughly chopped
2-3 ribs celery, chopped
2-3 carrots, chopped
3 bay leaves
S&P to taste.
Set Instant Pot on Saute mode. Heat and add either a teaspoon or two of olive oil or a spray of a Pam type product. Add vegetables and bay leaf. Saute briefly. Add broth or water and split peas. Change Saute mode to Manual mode. Lock IP lid in place, make sure it's on the sealed position. Add 12 minutes to the timer. Once the timer goes off, let the pot Natural Release.
Remove bay leaves before serving. Adjust seasonings before serving.
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Lamb Shanks Recipe - ماهیچه گوسفند
#lambshanks #Persianfood #mydastarkhwan
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INGREDIENTS:
1 kilo Lamb Shanks
Cooking Oil
2 Bay leafs
1 Cinnamon stick
5-6 Whole Black pepper
1 large Onion
2 cloves of Garlic
1 teaspoon Turmeric powder
1 1/2 Teaspoons Coriander powder
2 teaspoons Tomato paste
2 cups Water
1 teaspoon Curry powder
Salt to taste
More Water as needed
2 Carrots
2 Potatoes
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Pea soup with lamb. Homemade recipes with step-by-step photos
This classic recipe for pea soup with lamb will take you about two hours of time. However, it's worth it! Rich taste, aroma that just knocks you down! Delicious soup, I recommend it!
Ingredients:
Dried peas - 1 Glass,
Lamb ribs - 400 Gram (lamb ribs are best, the younger the better),
Onion - 1 Piece,
Carrot - 1 Piece,
Potatoes — 3 Pieces,
Bay leaf — 1 Piece,
Water - 2.5 Liters,
Spices — To taste,
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Holiday recipes with photos, The most delicious recipes, Delicious salad recipe, Delicious homemade recipes photos, Holiday table recipes with photos, A simple recipe, Very tasty, Homemade recipes with step-by-step photos, Step-by-step photo recipe,