Peppery Moroccan Ketchup

Quickie Party Pizzas!

Quickie Party Pizzas!

  Need to feed a crowd or planning a Superbowl Party? These Quickie Party Pizzas are just the ticket! Using purchased Lavash or Flat Bread with our Dulcet Ketchups, you can create an exotic feast of flavor in mere minutes. Let your guests choose their own toppings or choose for them. Here are four recipes to get you started. (We used Lavash purchased from Trader Joes.) Chicken Curry Pizza with Red Onions, Ricotta Cheese & Cilantro Ingredients 1/3 Cup Dulcet Mild Indian Curry Ketchup 1 Boneless, Skinless Chicken Breast 2 Slices Red Onion 1/8 Cup Ricotta Cheese (or Paneer Cheese)...

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Moroccan Stuffed Peppers with Lamb

Moroccan Stuffed Peppers with Lamb

Ingredients 1 T olive oil 1 c diced onion 1 carrot, diced 1 lg stalks celery, diced 1-2 T Dulcet Moroccan Cooking Spice & Rub 1 lb ground lamb 2 T white wine 2 T chopped fresh parsley ½ c Dulcet Moroccan Ketchup ¼ t sea salt 4 peppers, cut in halves, stems, membranes and seeds removed Instructions 1. Place large sauté pan on stovetop over medium high heat, add olive oil. 2. Add onion and sauté until translucent, approx 2 minutes. 3. Add diced carrot and celery and sauté for 6 minutes, stirring occasionally to prevent browning. 4. Stir in the Dulcet Moroccan Cooking Spice, and cook until...

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Roasted Delicata Squash Fries

Roasted Delicata Squash Fries

Ingredients 1 Medium sized Delicata Squash Olive oil Sea Salt Dulcet Peppery Moroccan Ketchup Instructions 1. Wash the squash well using a vegetable brush and warm water. 2. Working with a sharp knife, carefully trim the ends and cut in half lengthwise. 3. Scrape the seeds and membrane from inside of both halves. 4. Slice squash into half rounds, ¼”-1/2” thick. 5. Place on a large baking sheet and toss with enough olive oil to coat both sides. 6. Spread the squash fries out on the baking sheet so that they aren’t touching, using a second baking sheet if necessary. 7. Place in a pre-heated...

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Sweet & Peppery Summer Gazpacho

Sweet & Peppery Summer Gazpacho

Ingredients 2 lbs summer ripe tomatoes, peeled & roughly chopped 1 small cucumber, peeled and diced 1 yellow pepper, diced 2 cloves garlic, chopped ½ c bread cubes from day old French loaf, crust removed 6 T Dulcet Peppery Moroccan Ketchup 5 t sherry vinegar 4 T olive oil, plus additional for drizzling ¾ t sea salt Fresh ground black pepper to taste 1. Working in two batches, place half of the tomatoes, cucumber, yellow pepper, garlic and bread cubes in the food processor and blend until relatively smooth. Place in a bowl. Repeat with the other half. 2. Stir in the olive oil and season...

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Moroccan Lamb Sliders

Moroccan Lamb Sliders

Ingredients 1 lb ground lamb 2 T Dulcet Moroccan Cooking Spice & Rub 4 T plain yogurt 2 T fresh mint leaves, finely chopped 2 t crushed garlic Zest of one lemon 3 T toasted pine nuts, coarsely chopped (optional) Flaked sea salt* 16 3/4 oz mini-buns Softened butter Dulcet Moroccan Ketchup Instructions 1. Mix together the first group of ingredients. 2. Divide & shape the meat mixture into 16 1-oz burgers. Set aside. 3. Cut the mini-buns in half and spread a small amount of butter on the cut side of each. 4. In a large saute pan over medium heat, place the buns cut side down and toast...

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Moroccan Meatballs

Ingredients Meatballs: 1 pound ground lamb ¾ c dry bread crumbs 1/3 c Peppery Moroccan Ketchup ¾ c very finely minced onion Flour Sauce: ¼ c Peppery Moroccan Ketchup 2 c chicken broth Instructions 1. Preheat oven to 350 degrees. 2. In a large bowl, mix lamb, bread crumbs, Moroccan ketchup, and onion until just combined. 3. Form into about 30 balls, about the size of ping-pong balls. 4. In a small bowl, lightly dust meatballs with flour. 5. Place on a large greased foil-lined rimmed baking sheet, bake for 20 minutes. 6. In a large saucepan combine ketchup and chicken broth. 7. Add meatballs...

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Grilled Moroccan Eggplant Caponata

Grilled Moroccan Eggplant Caponata

Ingredients 1 Italian globe eggplant 1 red onion, peeled 1 large red bell pepper 3 T Dulcet Peppery Moroccan Ketchup, or more to taste Extra virgin olive oil Instructions 1. Trim and remove stems from the eggplant, onion, and pepper and slice thickly. Cut pepper into 3-4 pieces, as flat as possible. 2. Place vegetables on a hot, greased grill and cook, turning until the skin on the peppers char and the eggplant begins to soften. OR place on a greased, foil-lined broiler pan and broil until cooked, removing the slices as they are cooked, let vegetables cool. 3. Peel the red pepper and...

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