North African Lemon Dressing Recipes

TAHINI, LEMON AND HARISSA DRESSING

Tahini, Lemon and Harissa Dressing image

This recipe for salad dressing includes harissa - a popular spice mixture of north African cooking.

Provided by Carolyn Haas @Linky1

Number Of Ingredients 7

Ingredients

3 tablespoon(s) olive oil
2 tablespoon(s) tahini
1 tablespoon(s) harissa
1 - lemon (will use zest and juice)
1 large garlic clove, minced or grated
- salt and pepper to taste
2 tablespoon(s) water

Steps:

Combine the olive oil, tahini, harissa, lemon zest, lemon juice, garlic, 3/4 tsp salt, 1/4 tsp pepper, and water. Purée with an immersion blender until the mixture is smooth.
Let stand to allow the flavors to blend, at least 15 minutes. Taste and adjust the seasoning with salt and pepper, if necessary. Stir just before using
Equally delicious on any of the following; Romaine, spinach or other greens; Roasted beets, carrots, broccoli, broccolini, cauliflower, winter squash, eggplant or sweet potatoes; Grilled or roasted chicken or fish.

NORTH AFRICAN BEETROOT, FENNEL AND LENTIL SALAD

North African Beetroot, Fennel and Lentil Salad image

Make and share this North African Beetroot, Fennel and Lentil Salad recipe from Food.com.

Provided by Um Safia

Categories One Dish Meal

Time 1h35m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 11

Ingredients

3 medium beetroots, trimmed
1 tablespoon olive oil
1 medium fennel bulb
400 g brown lentils, rinsed and drained
100 g wild rocket
200 g feta cheese, thinly sliced
1/2 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon white sugar
1 minced garlic clove
2 teaspoons finely chopped fresh fennel leaves

Steps:

Preheat the oven to 180°C.
Take a small baking dish and mix the oil and the beetroot together. Bake for 1 hour or until tender. Allow to cool. Peel beetroot and chop coarsely.
Finely chop the fennel until you have 2 heaped teaspoons. Slice the fennel bulb nice and thin.
Mix all the dressing ingredients together. Use a wide necked bottle or screw top jar for ease. Shake really well!
Toss the fennel, lentils and rocket in a large bowl with half of the dressing. Slowly add the beetroot and toss gently. Top with the feta cheese and drizzle with the remaining dressing.

Nutrition Facts : Calories 533, Fat 28.3, SaturatedFat 7.9, Cholesterol 29.7, Sodium 420.6, Carbohydrate 48.3, Fiber 22.3, Sugar 5.5, Protein 23.3

SHARMOULA, NORTH AFRICAN SALAD RECIPE - (4/5)

Sharmoula, North African Salad Recipe - (4/5) image

Provided by á-75590

Number Of Ingredients 17

Ingredients

Salad ingredients:
2 red bell peppers, cored, deseeded, and medium dice
2 green bell peppers, cored, deseeded, and medium dice
2 tomatoes, deseeded and medium dice
1/2 medium red onion, diced
1/2 jalapeño, finely diced
1 cucumber, peeled and diced
1 handful of parsley, rough chopped
Dressing ingredients:
2 parts olive oil
1 part red wine vinegar
1 lemon, juiced
2 garlic cloves, minced
Dash of cumin
Dash of paprika
Salt
Pepper

Steps:

Place salad ingredients in large bowl and gently toss. For the dressing, mix first 6 dressing ingredients until emulsified. Salt and pepper to taste. When you are ready to serve, dress the salad. You can dress the entire salad or dress each serving to your liking. Enjoy! Sharmoula salad and dressing can be prepared one day in advance. Keep salad and dressing covered and chilled, can last in the fridge for up to 3 days.

NORTH AFRICAN LEMON-GARLIC CHICKEN

North African Lemon-Garlic Chicken image

I found this recipe in Cooking Pleasures magazine. Lemons are an important flavoring ingredient in North Africa. It can be hard to find the salted and preserved lemons used there, but this microwave method yields a similar flavor.

Provided by SkinnyMinnie

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium lemon, quartered lengthwise
6 garlic cloves
1/4 cup olive oil
2 tablespoons of fresh mint, chopped
1 1/2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon saffron thread, crushed
1/4 teaspoon allspice
4 boneless chicken breast halves, with skin on

Steps:

Place the quartered lemon in a glass measuring cup and cover with plastic wrap.
Microwave on high for 3-4 min, or until the skin is soft and juice is released.
Set aside to cool.
Place garlic in a small microwave-safe cup and pour in the olive oil. Cover with plastic wrap.
Microwave on high for 1 min or until the garlic is soft.
When the lemon is cool enough to handle, scrape away the flesh and pith with a teaspoon, and discard.
Place the peel, lemon juice, garlic with oil and all remaining ingredients (except chicken) in a blender or food processor.
Blend until a wet paste forms.
Place the chicken in a large resealable plastic bag and spoon the marinade over the chicken.
Seal the bag and refrigerate for at least 1 hour or up to 24 hours, turning occasionally.
Heat the grill or grill pan to medium high.
Place the chicken on the grill, skin side down and grill for 4-5 minute.
Turn the chicken over and grill for another 4-5 min, or until the juices run clear when pierced.

Nutrition Facts : Calories 330.9, Fat 21.5, SaturatedFat 4, Cholesterol 82.3, Sodium 945.8, Carbohydrate 5.6, Fiber 2, Sugar 0.1, Protein 30.1