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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a large heavy-bottomed non-reactive pan on the stove and dry-fry the cumin and coriander seeds with the cinnamon stick. Once slightly browned and aromatic, take the spices off the heat and crush in a mortar and pestle or in a spice grinder. | 2. Heat the oil in the same pan and add the onion and garlic. Fry for a few minutes until softened. Add the ground toasted spices and the sumac and cook for a further minute before adding the tomatoes. Half-fill the tomato can with water and add this with all the other ingredients, seasoning cautiously bearing in mind that the sauce will reduce. Simmer, lidded, over a very low heat for 20 minutes. Allow to cool slightly before whizzing up in the blender. Adjust seasoning. Serve hot or cold. Keeps for a week in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cumin seed	3	teaspoons		23.625	2.7871	1.122	1.403
coriander seed	2	teaspoons		10.728	1.9796	0.4453	0.6397
cinnamon	5		ground	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2 -3		chopped	-	-	-	-
sumac	1	teaspoon	ground	-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
red pepper	2 -3		roasted chopped	0.0	0.0	0.0	0.0
brown sugar	2	teaspoons		22.8	5.8854	0.0072	0.0
red wine vinegar	2	teaspoons		1.9	0.027000000000000003	0.004	0.0
chili flake	1/4	teaspoon		-	-	-	-
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.