Cinnamon Saffron Coffee

CINNAMON SAFFRON COFFEE



Cinnamon Saffron Coffee image

This is my current favorite coffee. I created it for my taste inspired by the amazing spices and flavors of North Africa and the Middle East. It's a bit indulgent and something that you can very easily adjust the ingredient amounts of to match your own taste. Time given may be slightly longer if using an Ibrik.

Recipe From food.com

Provided by Annacia

Categories     Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

7 g ground coffee (1/4 ounce. I use Corta's Mediterranean Coffee but any coffee that you enjoy will work fine)
1/2 teaspoon ground cinnamon
1 pinch saffron (rubbed between your fingers over the pot to break it down)
pure water (for 1 cup of coffee)
honey (sugar or Splenda to your liking. Optional)
Calories3.8
Sodium0.4
Carbohydrate1.2
Fiber0.7
Protein0.1

Steps:

  • Add the coffee, cinnamon and saffron to your coffee pot or Ibrik. Stir the three together so that it will all brew together.
  • Add the water and start coffee pot or boil and rest the usual 3 times for the Ibrik.
  • When done pour into your cup, sweeten as or if desired.
  • Sit back and enjoy what may be the best cup of coffee ever.

LAMB TAGINE WITH CINNAMON, SAFFRON AND DRIED FRUIT



Lamb tagine with cinnamon, saffron and dried fruit image

(Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over a gentle heat. Shake the pan, or stir with a wooden spatula to keep the spices on the move, and toast gently for 2 to 3 minutes. Some spices, including mustard and poppy seeds, "pop" when they are ready; others darken. The essential sign is that the spice becomes aromatic and smells toasty. Tip into a bowl to cook before grinding - preferably with a mortar and pestle. Remember, a coffee grinder can crush most spices, especially tough ones like cinnamon and cloves; clean the grinder afterward by grinding a small piece of bread or a couple of tablespoons of raw rice.

Recipe From food.com

Provided by Rita1652

Categories     One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 21

1/4 cup diced seeded anaheim chili
1 teaspoon cumin seed, toasted (see note)
1 teaspoon coriander seed, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 cloves garlic, minced
cooking spray
1 1/2 lbs boneless leg of lamb, trimmed and cubed
3 cups chopped onions
1/2 cup tomato puree
2 1/2 cups water
2 3/4 cups green bell peppers, cut into 1 inch thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron thread
3 inches cinnamon sticks
2/3 cup dried apricot, cut into 1/4 inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Steps:

  • Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add lamb; cook 8 minutes on all sides or until browned.
  • Remove lamb from pan.
  • Add onion to pan; cook 5 minutes or until tender, stirring frequently.
  • Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
  • Stir in lamb and water; bring to a boil.
  • Reduce heat; simmer 5 minutes.
  • Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
  • Stir in bell pepper, squash, carrot, saffron and cinnamon.
  • Cover and bake an additional 15 minutes.
  • Stir in remaining chili mixture and apricots.
  • Cover and bake an additional 15 minutes.
  • Remove cinnamon stick; serve tagine over couscous.
  • Sprinkle with cilantro.

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