The Magidow family recipe box
Couscous in Morocco is traditionally eaten on Fridays during lunch time, following the Friday mid-day prayers, similar to the idea of a Sunday roast after church. It’s usually a family affair, and is eaten off of a giant central platter. If you’re good, you can eat it with your hands, forming a ball of veggies, […]
My wonderful siblings got me a cookbook in Morocco that is both inspiring and idiosyncratically translated. The quantities are along the lines of “heaping coffeespoonful” and “one teaglassful”. Many of the dishes have combinations of sweet and savory, fruit and meat, which intimidate me. I should try out more of these recipes than I do, […]
I wanted to try something different than my usual cooking adventures so I ventured into African cuisine. I already love to make sukuma wiki collard greens, and this recipe makes a great main course with the greens. I got the recipe from Kadirecipes. 2 lb grilling meat, such as tri-tip1/4 c. raw peanuts1 Tbsp. paprika […]
Eating your greens has never been easier! (Though no one in this family has ever thought it was hard). This makes a hearty side dish with any kind of winter greens–collards, kale, turnip greens. In fact, I don’t think this truly needs a main course. It would be great with baked sweet potatoes or polenta. […]
This is an essential element in Moroccan cuisine, especially during the festive month of Ramadan, when it is used to break the daily fast, following dates and perhaps milk. This is a hearty tomato-based soup with considerable versatility, depending on the ingredients that you have on hand and the flavors that you prefer. Ingredients: – […]
I just returned from Ithaca and my thesis defense (I passed!), so hopefully I will be able to get back to cookin’ and postin’. While I was there I stayed with my wonderful friend Chris. He spent time in Niger in the Peace Corps, where he learned (among other things) how to cook the various […]
Part three in the Ethiopian series (parts one and two). This recipe is based on “Ye’abesha Gomen” but again, modified somewhat. 1 pound collard greens (I actually mixed collards and turnip greens)1-2 cups water3 tablespoons niter kibbe (see other recipes for recipes/comments)1 cup chopped red onions1/2 teaspoon minced garlic1/4 teaspoon minced fresh gingerSalt, to taste1 […]
Part two of three in the Ethiopian series (part one here with a picture as well), this one is a somewhat drier dish (theoretically, it was actually a bit wet considering.) My recipe is based heavily on this recipe for “doro tibs”, but I modified a little bit. Ingredients: 1 onion, cut into larger chunks, […]
I made three Ethiopian dishes to use with the injeera I brought back from Minneapolis. I’ll post each one separately so they’re easier to search and index.As for the weirder ingredients, I actually have this jar of berbere from ages ago, but time has actually taken the edge off of it and made it less […]