Middle Eastern Recipes > Side Dishes > Vegetarian > Cherchem >
Cherchem
Mauritanian millet in tomato sauce
4 C millet grains
Water
1/2 tsp. dried oregano
1/2 tsp. dried mint
1 tsp. paprika
1 sprig of thyme, minced
1 bay leaf
1/2 tsp. ground coriander seeds
2 garlic cloves, minced
1 can (8 oz.) tomato paste or puree
4 TBS vegetable oil
Salt & black pepper to taste
Wash the millet; place in a bowl, cover with water and set aside to soak overnight. Next day, drain millet and place in a cooking pot. Pour in enough water to cover millet; bring to a boil. Add oregano, mint, paprika, thyme, bay leaf, ground coriander seeds, garlic, tomato paste or puree and vegetable oil; season to taste with salt and black pepper. Reduce heat to simmer, cover and cook for about thirty minutes or until millet is tender and the mixture appears almost dry. Serve.
Suggestions: Add beans, chickpeas or lentils for extra texture and flavor.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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