Moghrabieh Giant Couscous
Moghrabieh or moghrabia giant couscous is a pea-sized grain, used in Middle Eastern cooking. The big, juicy moghrabieh pearls add exciting texture to dishes, and are also a great twist on conventional couscous salads.
Moghrabiah giant couscous can be served hot or cold, making it a versatile store cupboard ingredient. Stir fresh herbs and a little vinaigrette through warm moghrabieh grains, and use it as a bed to serve fish and meat on. Or add the moghrabieh giant couscous to stews and soups for extra texture and nutrients. Alternatively, serve cooled moghrabieh with roast vegetables and herbs for a delicious lunchtime dish.
Cooking directions: Simmer for 15-20 minutes, until soft but retaining some bite.
Ingredients: 100% Wheat flour. Brand may vary depending on availability. May contain traces of sesame, mustard, tree nuts, celery, milk, egg and fish.
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|Content||Moghrabieh or moghrabia giant couscous is a pea-sized grain, used in Middle Eastern cooking. The big, juicy moghrabieh pearls add exciting texture to dishes, and are also a great twist on conventional couscous salads. Moghrabiah giant couscous can be served hot or cold, making it a versatile store cupboard ingredient. Stir fresh herbs and a little vinaigrette through warm moghrabieh grains, and use it as a bed to serve fish and meat on. Or add the moghrabieh giant couscous to stews and soups for extra texture and nutrients. Alternatively, serve cooled moghrabieh with roast vegetables and herbs for a delicious lunchtime dish. Cooking directions: Simmer for 15-20 minutes, until soft but retaining some bite. Ingredients: 100% Wheat flour. Brand may vary depending on availability. May contain traces of sesame, mustard, tree nuts, celery, milk, egg and fish.||Aleppo pepper, or pul biber, is a coarsely ground Turkish and Syrian paprika. It’s popular as a condiment at the table in Turkish homes and restaurants - and most famously sprinkled over doner kebabs. Aleppo pepper is named after Aleppo, the largest city in Syria, and notably the end of the Silk Road spice route. The dried chilli peppers are intensely coloured, fruity, aromatic, but not particularly hot. Mix aleppo pepper flakes with finely diced preserved lemons and olive oil to make a paste. This is a great coating for chicken or white fish before roasting or grilling. This 1kg bag is ideal for catering purposes. A smaller 100g pot of Aleppo pepper is also available. Ingredients: Aleppo pepper, sunflower oil, salt.||Terra Rossa’s Spicy Dukka is the classic North African blend of roasted sesame and aromatic spices. The dukka – or dukkah – is perfect for sprinkling over hummus, salads, yoghurt and vegetables. Mixed with olive oil it makes a tasty dip for pitta bread. Try using the dukka to season chicken, lamb, potatoes, curries and even stir-fries. Or be adventurous and make your own flatbread – finish with a generous scatter of spicy dukka for an authentic Middle Eastern starter or snack. Terra Rossa’s founder, Hanan Samara, has created a beautiful range of spices and sauces based on the Middle Eastern flavours from her childhood. Hanan was born in Iraq to Palestinian parents and exiled to the UK In 1969. Terra Rossa is the Latin name for ‘red soil’, and the Romans’ biblical name for the Levant area of the Middle East with its distinctive coloured earth – spreading across Iraq, Syria, Lebanon, Israel and Palestine. Today Hanan travels to Jordan twice a year to meet with the master spice blender at her favourite spice market. They taste the spices together to ensure the flavours are consistent year round, adjusting the recipe a little every time. In a milder year, they might use a touch more of the stronger Palestinian za’atar or wild thyme. And in a different season, perhaps more of the milder Jordanian za’atar. Hanan then uses these spices to make Terra Rossa’s sauces in the UK, with flavours inspired by her heritage. The spice blends and sauces win Great Taste Awards year after year. Ingredients: roasted sesame, wheat, coriander, soya oil, dill, sumac, caraway, red chilli, salt, citric acid. Contains allergens: sesame, wheat (gluten), soya.||Ground cardamom is made from cardamom pods which have been finely milled into a powder to release their distinctively spicy-sweet notes. One advantage of using ground cardamom is that it dissolves in flavoured custards or milk, ensuring a silky-smooth texture. As well as working well in creams, custards and sweet Scandinavian pastries, cardamom powder can also be used to enhance savoury food such as fritters, spiced chickpeas and tabbouleh. Ingredients: 100% cardamom||Za’atar or zaatar is a traditional Middle Eastern seasoning made from a combination of aromatic thyme and other spices - including sumac, sesame and salt. Just a pinch of this green thyme blend can transform meat rubs, roast vegetables and feta salads. Za’atar features in many recipes from Sabrina Ghayour, Ottolenghi and more. What is za’atar? Za'atar is the Arabic word for the thyme-like herb used in the spice blend. The transliteration is also spelled zatar and zaatar. As well as being the name of the spice blend, za'atar is also a generic name for a number of related Middle Eastern herbs, including oregano, basil thyme, thyme and savory. Although this thyme is different to the one we're more familiar with in the UK, the best translation is 'green thyme'. Most za’atar blends include sesame seeds, sumac and salt, but ingredients such as fennel, coriander, aniseed, wheat, and olive or sunflower oil may also be used. How do I cook with za’atar? Za’atar is a versatile spice blend – try rubbing into chicken thighs with fresh lemon juice before roasting or stir into cooked beans and chickpeas. You can also infuse extra virgin olive oil with the za’atar – use the resulting herby oil to drizzle over spicy soups or Middle Eastern salads such as tabbouleh or fattoush. Mix the infused oil with more za’atar to make a thick paste and brush over flat breads before baking – this makes a traditional snack called manakish zaatari. The herby, salty and slightly nutty spice blend also makes a great seasoning for popcorn – shake some za’atar over freshly popped corn while it’s still warm and toss to ensure an even coating. Great for parties or when you fancy a snack that’s a little out of the ordinary! Ingredients: Thyme, wheat, sesame, salt, sumac, fennel, coriander, sunflower oil, aniseed. Contains wheat gluten and sesame. May contain traces of mustard, tree nuts, celery, egg, fish, milk. Brand may vary depending on availability.||Gum mastic or mastiha is a popular ingredient in North African and Mediterranean cuisine. The yellow gum mastic crystals are a natural resin from the Chia tree, grown only on the Aegean Island of Chios in Greece. The Island became Internationally famous for its gum mastic trees in the early 13th Century. Gum mastic crystals have delicate pine-resin and balsamic aromas, and are used in both sweet and savoury cooking. The crystals are also famous for their health benefits, thought to freshen breath, and have antioxidant, anti-inflammatory, and antibacterial properties. A recipe for chicken roasted in gum mastic or mastiha and pomegranate molasses is a favourite of Stevie Parle, from the Dock Kitchen. He also uses gum mastic to bring Eastern flavours to a milk ice cream recipe. And in Sam & Sam Clark's Moro cookbook, the rosewater and cardamom ice cream recipe includes a few crystals of gum mastic crushed together with caster sugar, and stirred into when the cream/milk mixture is cool, just before churning. Pack contains 30-50 medium crystals|
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