The Food of Morocco by Paula Wolfert

Author:Paula Wolfert
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2011-11-18T16:00:00+00:00

STUFFING

½ teaspoon cumin seeds, preferably Moroccan

2 tablespoons olive oil

1 tablespoon fresh lemon juice

¼ teaspoon cayenne

½ teaspoon sweet paprika

1/3 cup finely chopped cilantro

1/3 cup finely chopped flat-leaf parsley

2 tablespoons finely diced celery

4 ounces swordfish or ahi tuna, cut into ¾-inch cubes

4 ounces shrimp (about 12), shelled, deveined, and cut in half

TOPPING

¼ teaspoon salt

¼ teaspoon freshly ground white pepper

¾ teaspoon ground cumin, preferably Moroccan

¼ teaspoon ground ginger

Pinch of ground turmeric

2 to 3 tablespoons fresh lemon juice

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