Cumin rouille

Cumin rouille

By
From
Arabesque
Photographer
William Meppem

Ingredients

Quantity Ingredient
250g potatoes
300ml water
or 300ml Crab stock
5 garlic cloves
10 saffron threads, briefly roasted and ground
2 bullet chillies, de-seeded and roughly chopped
2 red peppers, roasted, skinned and diced
1 tablespoon cumin seeds, roasted, ground and sieved
1/2 lemon, juiced
250ml olive oil
salt and pepper

Method

  1. Cook the potatoes in water or stock with the garlic, saffron and chillies until the potatoes are soft and the water has nearly evaporated. Tip the mix into a blender with diced peppers, cumin powder and half the lemon juice and whiz to a purée. While the motor is running, slowly dribble in the oil, until all is incorporated, then add the remaining lemon juice.
  2. Season with salt and pepper. Taste and adjust seasoning, adding extra lemon juice if necessary. The consistency should be that of a thin honey, not a stiff mayonnaise.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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