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Lamb Feet With Chickpeas / أرجل المعز بالحمص – CookingWithAlia – Episode 809

July 18, 2020 Howto & Style 0

Hargma (lamb feet with chickpeas) is a Moroccan dish that may seem totally bizarre to people who never heard of it. You may think it's weird, disgusting, or cruel. I am not here to judge but my thought is that if someone is going to consume an animal, may as well do it completely with zero waste for sustainable eating. Here is one of the easiest and tastiest recipes of Hargma that takes me back to my childhood ❤️ RECIPE: https://www.cookingwithalia.com/809-lamb-feet-with-chickpeas/ INGREDIENTS: 8 lamb feet, cleaned  1 big onion, chopped  250 grams (8.8 oz) chickpeas, soaked in water overnight  3 garlic cloves, grated 2 teaspoons salt  2 teaspoons ground coriander 2 teaspoons ground turmeric 2 tablespoons ground paprika 1 teaspoon ground cumin 1 teaspoon ground pepper 2 teaspoons ground ginger   80 millilters (1/2 cup) olive oil  3 cinnamon sticks  3 tablespoons finely chopped parsley and cilantro 1 liter (4 cups) water  125 grams (4.4 oz) raisins DIRECTIONS: 1- In a pressure cooker, combine the lambs feet, onion, chickpeas, garlic, salt, ground coriander, ground turmeric, ground paprika, ground cumin, ground pepper, ground ginger, olive oil, cinnamon sticks, parsley, and cilantro.  2- Mix well and cook on medium heat for 10 minutes. Stir from time to time.  3- Add water, lock the pressure cooker, and cook for 45 minutes.  4- Release the pressure from the cooker, open it, and add the raisins. Cover it and continue cooking for another 10 minutes. Serve immediately with bread and Moroccan mint tea.

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Mini Quiche With Pesto Sauce & Goat Cheese / ميني كيش بصلصة البيستو وجبنة الماعز – CWA – Episode 807

July 17, 2020 Howto & Style 0

Check out my new recipe for Mini Quiche With Pesto Sauce & Goat Cheese. RECIPE: https://www.cookingwithalia.com/807-mini-quiche-with-pesto-sauce-and-goat-cheese/ INGREDIENTS: 2 tablespoons Panzani pesto sauce 1 tablespoon olive oil 1 medium onion, cut into cubes 500 grams spinach 12 quiche shells 100 grams goat cheese, crumbled  1/2 cup grated Parmesan cheese (optional) 2 eggs 250 grams cherry tomatoes, cut in half 125 milliliters (1/2 cup) heavy cream Salt and pepper, to taste DIRECTIONS; 1- In a large pan over medium heat, heat the olive oil. Add the onion and cook for 2 minutes until softened.  2- Add the spinach and continue cooking and stir occasionally for 5 to 7 minutes with a spatula until most of the spinach water evaporates. 3- In a medium bowl, add the eggs, heavy cream, pesto sauce, salt, pepper, and whisk until well combined. 4- Place the spinach mixture in the quiche pies and pour the eggs mixture over it. Garnish with goat cheese, top with parmesan cheese, and add cherry tomatoes halves.  5- Bake the mini quiches with pesto sauce and goat cheese in a preheated oven at 200°C (392°F) for 20 minutes until the crust becomes golden brown and the quiche is firm. Serve immediately.

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