Cumin, a spice
Cumin, a spice loved and appreciated in Asian, Indian in particular, and Middle Eastern cuisine, often also intrigues culinary fusion enthusiasts and those who want to amaze with new flavors.
The name "cumin" derives from the Arabic Kamūn . The spice is in fact native to Syria, where it grows in hot and dry soils, particularly in the areas of the city of Kerman (the name originates from this toponym) where, as the legend tells, most of the cumin was produced in the ancient Persia.
Here are three recipes that require both cumin seeds and cumin powder .
Aubergine and cumin babaganoush
Ingredients for a medium bowl:
> a pair of large aubergines;
> 50 g of tahin;
> the fresh juice of half a lemon;
> a garlic breast;
> extra virgin olive oil;
> sweet paprika;
> half a teaspoon of cumin powder;
> a few leaves of fresh chopped coriander (or parsley);
> salt and ground black pepper.
Preparation
Prick the aubergines and cook them as they are in the oven at 170/180 ° C for about 20/30 minutes . Once cold, remove the peel and blend it with lemon juice, tahini sauce, a couple of tablespoons of oil, garlic, salt, pepper and cumin powder.
Pour the mixture into a bowl and sprinkle with plenty of paprika, coriander or chopped parsley. It is usually served lukewarm, on crunchy croutons, but the Babaganoush sauce is also excellent cold .
Baked red potatoes with paprika and cumin
Ingredients:
> 300 g of red potatoes;
> 1 spring onion;
> extra virgin olive oil;
> a teaspoon of sweet paprika and if desired, a pinch of spicy paprika;
> a handful of cumin seeds;
> whole sea salt.
Preparation
Clean the potatoes by removing the peel and cut them into sticks. Put them in a bowl with the oil, the chopped spring onion, the cumin, a pinch of salt, the paprika and mix . Pour into a baking pan covered with baking paper and bake for about twenty minutes at 200 ° C, then lowering the oven to 150 for another ten minutes and stirring the potatoes at least once.
Mighli, Lebanese cumin rice cream
Ingredients for 2/3 people
> 50 g of walnut kernels;
> 50 g of natural pistachios;
> 200 g of whole cane sugar;
> 200 g of cumin powder;
> a pinch of cinnamon powder.
Preparation
Boil a pot with a liter of water; in the meantime melt the rice flour in a little cold water, mixing well with a whisk. Then add it to the boiling water, add the sugar and the spices, continuing to mix well for a few minutes and until the cream has thickened.
Put the cream in individual cups, let it cool, then move it to the fridge for at least two hours before serving, decorating with the walnuts and pistachios crushed together coarsely.
