A question about a recipe: Mujaddara with Spiced Yogurt

hardlikearmour is a trusted home cook.

added over 1 year ago

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...

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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...

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Sam1148 added over 1 year ago

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...
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)

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