A question about a recipe: Mujaddara with Spiced Yogurt

I'm thinking about serving this (Mujaddara with Spiced Yogurt) at a multi-vore dinner party (carnivores + vegetarians present), alongside a braised pork shoulder. What herbs/spices/aromatics would you use for the pork shoulder? (No chilis or paprika allowed, due to allergies.) I'll probably serve Amanda's fabulous mashed butternut squash and an enormous salad as well. Thanks, everyone. ;o)

AntoniaJames
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Mujaddara with Spiced Yogurt
Recipe question for: Mujaddara with Spiced Yogurt

3 Comments

Sam1148
Sam1148 January 9, 2012
I'd take the pork shoulder and stew it in a tagine with preserved lemons and serve on top of cauliflower couscous. http://www.food52.com/recipes/14493_cauliflower_couscous
which could do double duty for the gluten free crowd, and not repeat the rice/lentil/starch element with wheat couscous.
You could also make another tagine that's veggie only (mushrooms, eggplant, carrots, onions) and complete the middle eastern theme.

The spices in the tagines would be cumin (if that's okay), turmeric, ginger, garlic, allspice, cinnamon, cloves, and preserved lemons. (you can google up quick preserved lemons if you don't have them on hand, basically cube them very small and salt and or sugar)
 
Tony S.
Tony S. January 9, 2012
I would go with traditional Middle Eastern flavors. Za'atar and Sumac are nice dried ground spices. You could also throw in some lemon, mint, bay, thyme...
 
hardlikearmour
hardlikearmour January 8, 2012
I'd probably go with a similar spice profile to the spiced yogurt so the pork could potentially marry the mujaddara on the omnivores plates. I'd also consider doing Diana Kennedy's Carnitas. http://www.food52.com/recipes/13098_diana_kennedys_carnitas
 
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