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Spicy Morrocan Butter

Note: Author inspired by 'Couscous and Other Good Food From Morocco' by Paula Wolfert.
She suggests using with vegetables (the book is vegetarian), such as baked winter squash; stirring into rice or couscous; or, adding to soup. Sounds like it might also be good on lamb or pork.

1/2 bunch scallions, white parts only, chpd
1-2 cloves garlic, roughly chpd
1 T sweet paprika
1 T ground cumin
1/2 t coriander seeds
1/4-1/2 t New Mexican ground chile or cayenne pepper
2 T chpd parsley
1 t chpd mint leaves
1-2 T chpd cilantro
1/2 t salt
1/2 cp unsalted butter, room temperature

1. Pound herbs, scallions, garlic, spices, herbs, and salt in mortar to form smooth paste.
2. Transfer to bowl if your mortar is too small and work in butter til well blended.
3. Add more chile to taste.
4. Roll into cylinders in plastic wrap and freeze til needed.

           The Savory Way, Deborah Madison