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      • Mediterranean Culinary Concept – March 21-22, 2023
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        • Mediterranean Culinary Concept – March 21-22, 2023
        • Culture of Food, Food Culture | November 15-16, 2022 • Philadelphia, PA
        • Diet, Global Health and Climate – September 15, 2022
        • Positive Nutrition – September 15, 2022
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        Tortilla, a one-inch-thick egg pie-like a flat French omelette or a round Italian frittata­ can be flavored with a variety of ingredients.
        Caramelized Onion Omlette from Andalusia
        Spicy Pork Kebabs with Moorish Flavors
        Zucchini Pancakes with Scallion and Herbs
        Pinchitos are heavily seasoned miniature meat kebabs grilled aver a charcoal-fired hibachi or brazier. The spice mixture is of North African and Middle Eastern influence but the use of pork is not. Pork consumption is forbidden by the Muslim religion. In Spain, pork is favored but in North Africa, beef and lamb predominate.

        Spicy Pork Kebabs with Moorish Flavors

        Pinchitos are heavily seasoned miniature meat kebabs grilled aver a charcoal-fired hibachi or brazier. The spice mixture is of North African and Middle Eastern influence but the use of pork is not. Pork consumption is forbidden by the Muslim religion. In Spain, pork is favored but in North Africa, beef and lamb predominate.

        Pinchitos are heavily seasoned miniature meat kebabs grilled aver a charcoal-fired hibachi or brazier. The spice mixture is of North African and Middle Eastern influence but the use of pork is not. Pork consumption is forbidden by the Muslim religion. In Spain, pork is favored but in North Africa, beef and lamb predominate.

        Ingredients:

        • 2 garlic cloves, sliced
        • Salt and freshly ground pepper
        • 1 teaspoon coriander seeds
        • ¾ teaspoon paprika
        • ¾ teaspoon cumin seeds
        • ½ teaspoon dried thyme
        • ¼ teaspoon crushed red pepper
        • 1 teaspoon curry powder
        • 4 tablespoons olive oil
        • 1 tablespoon lemon juice
        • 1 tablespoon chopped fresh parsley
        • 1 pound lean pork, cut into ¾- to 1-inch cubes

        How to:

        1. In a mortar, pound the garlic with a pinch of salt to make a paste.

        2. In a dry skillet, heat the coriander seeds, paprika, cumin seeds, thyme, crushed red pep­per and curry powder until hot and aromatic, 30 seconds. Remove from the pan and put the mixture into a spice grinder or mortar and pestle. Grind to make a fine powder. In a bowl, combine the garlic, spices, olive oil, lemon juice, parsley, ¾ teaspoon salt, pepper, and pork cubes. Toss well to coat completely and let marinate several hours, mixing occasionally.

        3 Skewer the pork. Broil or grill over coals, turning every 2 to 3 minutes, unti! well browned and still juicy, about 10 to 15 minutes. Baste occasionally with the marinade. Serve immediately.

        Makes 12 skewers to serve 6.

        Share

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