Moorish Skewers with Tabbouleh

Posted By Kerri


We used a recipe from the Moro book to marinate some pork fillet before frying them off in the griddle pan and serving them with some tabbouleh. The marinade used saffron, cumin seeds, coriander seeds, oregano, garlic and olive oil. The meat was very tender but the marinade itself was rather heavy. If we do it again then we’ll need to use less saffron.

Aug 29th, 2007

2 Comments to 'Moorish Skewers with Tabbouleh'

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  1. Niamh said,

    I love the Moro cookbooks! I use them all the time. This looks great.

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