ground cumin Archives

Bread recipes

Fish stew with dombolo

30 minutes

Easter recipes

Pearl barley salad

25 minutes

Braai recipes

Fish kofta hot dogs

10–15 minutes

Fish recipes

Baharat-spiced hake

15 minutes

Cheese recipes

Chipotle cashew cheese

5 minutes

Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

Cauliflower recipes

Baked cauliflower pilaf with cucumber and mint raita

1 hour 20 minutes

Braai recipes

Greek leg of lamb with toum

1 Hour

Lamb recipes

Mutton tomato bredie

2 hours 30 minutes

Braai recipes

Braaied mutton chops

30 minutes

Lamb recipes

Slow-roasted lamb shoulder

3 hours 30 minutes

Salad recipes

Harissa sweet potatoes

20 minutes

Harissa sweet potatoes

Serves 6

Difficulty Easy

Prep Time 2 hours

Cooking Time 20 minutes

Ingredients

For the tahini sauce:

3⁄4 cup plain double-cream yoghurt
2 T Woolworths tahini
1⁄2 t garlic powder
1⁄2 t ground cumin
1 T lemon juice
2 T canola or olive oil
sea salt and freshly ground black pepper, to taste

For the sweet potato:

500 g sweet potatoes
500 g Woolworths Kara sweet potatoes
7 T harissa paste
2 T honey
2 t salt
1 t freshly ground black pepper
4 T canola oil
4 T parsley, chopped

Method

1. To make the tahini sauce, whisk all the ingredients together. Allow some time for the flavours to infuse and develop. Chill until the sweet potatoes are ready.

2. Preheat the oven to 220°C and line a baking tray with foil. Cut the sweet potatoes into the desired shape.

3. Mix the harissa, honey, salt, pepper and oil. Evenly coat the sweet potatoes in the harissa mixture, reserving a small amount to brush the sweet potatoes before serving.

4. Arrange the sweet potatoes on the tray and roast for 45–55 minutes, turning occasionally, until cooked through.

5. Remove the sweet potatoes from the oven and brush with the remaining harissa mixture. Sprinkle with parsley and serve with the tahini sauce.

Find more sweet potato recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Fish stew with dombolo

Pearl barley salad

Fish kofta hot dogs

Baharat-spiced hake

Chipotle cashew cheese

Bazella ma’a rooz (lamb casserole)

Baked cauliflower pilaf with cucumber and mint raita

Greek leg of lamb with toum

Mutton tomato bredie

Braaied mutton chops

Slow-roasted lamb shoulder

Harissa sweet potatoes

Harissa sweet potatoes

Ingredients

Method