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LAMB

CHIMICHURRI – THE AVENGER OF CONDIMENTS

Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with bread as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and EVOO (extra virgin olive oil) with splashes of Balsamic vinegar is served in Italian locales to be consumed with chunks of artisan bread.…

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MOROCCAN LAMB MEATBALLS WITH YOGURT SAUCE

meatballs moroccan

Tunisian and Moroccan food is by far one of the most exotic cuisines round the globe.  Nothing like any other in the Middle East.  Heavy accent on spices, showcasing poultry, lamb, vegetables and pulses.  The waters of the Mediterranean yield an overabundance of fresh caught fish and seafood, and unlike most of Africa, Morocco is a country that mostly cultivates all of its food for the population.  It’s part Arab and also Berber – which are the nomad Bedouins of…

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