Pinch of Cumin

Basmati rice with sharkayisa sauce

This is one of the easiest recipes that I know, and it is definitely among the ones that I like most. On the one hand, because I adore rice, and on the other hand, because since I have discovered how to cook it with the proper texture –thanks, rice cooker-, I cannot wait to eating it every 3 days. If I keep going this way, I should seriously consider moving to the East to continue with my hobby –actually some months ago I was with a foot in Shanghai, but you never know in life, now I live in Switzerland, where I had never considered moving.

But we were talking about rice, especially basmati, which is the one that most catches my attention. It has nothing special until sharkayisa sauce comes to scene, a typical sauce from Arab gastronomy, very popular in Algeria, Lebanon and Egypt. It is normally used for poultry meat and rice, it is delicious.

If you have spare time, try experiencing the exotic flavor you can get with very accessible ingredients.

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Ingredients for 2 people (to serve with rice)

4 tablespoons of chopped walnuts
1 tablespoon of chopped hazelnuts
1 tablespoon of crumb (soft part of the bread)
1 clove of garlic
2/3 glass of chicken stock
Juice of 1 lemon
Salt and pepper

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Directions

Grind walnuts and hazelnuts together with a mixer until you have a thin dust.

Splash crumb with water, crumble it, and add it to the thin dust.

Grind garlic clove and add it to the mixture.

Pour chicken stock while you stir, until you have a smooth sauce, not very liquid.

Add lemon juice and stir it properly.

Strain it with a not very thin strainer and season with salt and pepper.

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To be considered

You can serve it cold or warm. I like it better cold with rice and warm with meat.

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My culinary creations - © 2014-16, Sara Jiménez

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