This is Moroccan inspired, but instead of using cumin I use garam masala. I find cumin overpowering and garam masala a perfect blend of flavors. If you don’t like cilantro feel free to leave it out. A quick tip on garnishing: I don’t garnish just to make it pretty, garnishing is a very important part of finishing off a dish flavor wise. If you cook with herbs, they have a very important but different flavor, and when you put those fresh herbs back into the dish at the end, the cooked and fresh flavors meet and create a blend that is essential to rounding out the dish.
I crave nachos on a weekly basis. Here is a really fun recipe that will create a flavor party in your mouth!
In Israel red mullet is called bori fish. It is a white buttery fish if not over cooked. The trick to fish tasting buttery and not fishy is a fresh fish and not overcooked!
You can use a can of chickpeas instead of the uncooked ones, but why? It does not save time and this will taste better! If you want to make this an even more interesting dish, add uncooked eggs (in their shells) to the liquid and let them cook inside the stew. (can add 1 more cup of water too) The eggs will turn a golden brown and taste delicious with a bit of salt!
Persimmons originated in Japan and can now be found around the world. They are a beautiful bright orange fruit with a delicate sweet taste.