Posts Tagged ‘Romertopf curry’

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I’ve learnt two things tonight.

Firstly, moghrabieh, or Lebanese couscous, needs to be precooked before it’s added to a dish.  I boiled these little pearls for 20 minutes in salted water, before draining and adding them to the Römertopf curry I was preparing.   Even after the extended boiling, the moghrabieh wasn’t cooked through and as a result, kept their shape and texture beautifully over the following hour and a half in the oven.

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Secondly, spice mixes from Pakistan are seriously hot.  But also very  delicious!

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