Moroccan food has so many spices and herbs that are common and essential in the Indian kitchen. Be it cumin, paprika, ground corriander,turmeric, ginger, cinnamon, star anise, pepper, sesame seeds, saffron, mint or corriander … And yet both the cuisines are so very different in their own way. Making Moroccan dishes at home is always so easy, as I never have to look too hard for ingredients, most of them are always lying around. Although one day I hope I can go visit and eat on the streets and sample the much talked about delicacies. I have a weak spot for Africa, and Morocco definitely is on top of the list. I’m on a constant search for cheap holidays and I think if planned well Morocco can be a good one. Moroccan cuisine has long been considered as one of the most diversified cuisines in the world and it is mainly a blend of Berber-Moorish, European & Mediterranean cuisines. Well till the day I make it there I will live off my own creations. Chicken mince burgers in Moroccan spices with a lovely Tahina , Yoghurt and Mint sauce is definitely doing its job of keep me happy for the moment.

Ingredients (makes 4)

For the Burger

500 gms chicken mince

2 tsp Moroccan All Spice

2 tsp roasted cumin seed ground to powder ( adds extra fragrance )

2 tsp paprika

1 tablespoon garlic

1 tsp Sumac

1 tsp white pepper

handful of chopped mint leaves

salt to taste

4 burger buns

Sliced tomatoes

Lettuce leaves

For the Sauce

2 tablespoons Tahina

1 tablespoon Mayonaise

5 tablespoons thick yogurt

2 tablespoons chopped mint

salt to taste

For the burger patties mix together all the burger ingredients minus the bread tomatoes n lettuce ofcourse. Leave to marinate for 2 hours at room temperature. In a non stick pan pour some olive oil and let it heat well. Divide the mince into 4 portions and make the burgers with your hands. Put it in the oil. In the mean time for the sauce mix all the ingredients together and chill. When the burgers are well done on one side, flip them and take another frying pan to toast the burger buns. Cut them in half drizzle a little olive oil and lightly toast them on the inner sides. By now the burgers would be ready. Remove from pan and set aside. Get the burger buns ready, place the lettuce then tomatoes and then the burger patties. Pour some sauce over it and top with the bread. You could add some onions if you like, but I chose not too. Serve hot with come cold shredded salad.

 

 

 

 

 

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Comment :

Heard about Morrocco, its rich history of spices and cuisines. The burger and its dripping sauce had me staring for mouth watering moment. Yumyum! =)

These recipes look so delicious! I’m excite to try some out!

Morocco reminds me of the chapter in Bourdain’s a cook’s tour where every food experience would end with a Tagine..

There’s a lot of commonality between the mid eastern cooking traditions and ours which leads to interesting experiments…I recently used sumac to get a nice hue to my tandoori hicken

Morocco reminds me of the chapter in Bourdain\’s a cook\’s tour where every food experience would end with a Tagine..

There\’s a lot of commonality between the mid eastern cooking traditions and ours which leads to interesting experiments…I recently used sumac to get a nice hue to my tandoori hicken

This loods so good. Thanks for sharing

Ok. I am a bit of a burger conneseur, although not an excelent speller, and one of the things that bugs me is calling something not made of beef a burger.
I know it is used solely to invoke those latent memories of a relly good burger while trying to introduce something that the reader or listener might not otherwise want to try but at least in the case of in person contact, just let them smell the thing and ou can probably call it anything you want. If it smells good then they will eat it.
Unfortunately for the written recipes you are on your own unless you make a scratch and sniff but I do not think they work as well.
All that being said the recipe sounds interesting. I have never tried sumac in anything as far as I know. It is not in my spice cabinet at least.

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