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A question about a recipe: Mujaddara with Spiced Yogurt

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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 is a trusted source on Bread/Baking.

asked almost 5 years ago
3 answers 2839 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake
hardlikearmour

hardlikearmour is a trusted home cook.

added almost 5 years 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...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

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

Sam is a trusted home cook.

added almost 5 years 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)