Recipes with Cumin – Three Delicious Dishes

Cumin is mainly used in oriental cuisine and is a popular spice that gives dishes a special touch. We present 3 delicious recipes with cumin that you can easily cook at home.

Recipes with cumin: 1. Potato wedges with quark dip

To prepare potato wedges with a quark dip (serving 4), you need 1.2 kg of waxy potatoes, 250 g of tomatoes, 1 bunch of coriander, 2 teaspoons of coriander seed, 2 teaspoons of cumin, 1/2 green pepper and 5 tablespoons of rapeseed oil. For the dip, you need 1 lime, 250 g low-fat quark, 100 g sour cream, and 1 clove of garlic, salt, and pepper.

1. Crush the cumin with the coriander in a mortar. Then halve the chili lengthways, deseed and finely dice.
2. Place the chili in a freezer bag with 3 tablespoons of oil along with the cumin and coriander.
3. Now wash the potatoes thoroughly and dry them. Cut each into 6 columns and add them to the freezer bag.
4. Mix everything thoroughly.
5. Place the potatoes skin-side down on a baking sheet lined with baking paper and season with salt.
6. Bake the potato wedges in a preheated oven at 180 degrees on the 2nd shelf from the bottom for about 25 to 40 minutes.
7. Meanwhile, wash the lime with hot water and dry it. Then grate 1 tsp zest to squeeze out the lime juice.
8. Then mix the quark with the sour cream and press in the garlic. Stir in the lime zest, 2 tablespoons lime juice, salt, and pepper.
9. Halve and deseed the tomatoes, then cut the flesh into small cubes. Chop the coriander into small pieces and stir both into the quark.
10. Serve the quark dip with the hot potato wedges.

Stuffed eggplants

For stuffed aubergines (serving 2) you need 2 small aubergines, 1 onion, 1 clove of garlic, 1 green pepper, 4 tbsp oil, salt, 1/2 tsp ground cumin, 1/4 tsp chili flakes, 200 g tomatoes, 100 g feta cheese, 300 ml vegetable stock and parsley for sprinkling.

1. Wash the aubergines and peel them lengthwise, leaving a few strips of peel. Pierce the aubergines all over with a fork.
2. Fry the aubergines in a pan with 2 tablespoons of oil over medium heat for 10 minutes. Then put the aubergines in a casserole dish (25x15xm) and cut a deep slit into the aubergines.
3. Now cut the onions into small pieces and press the garlic. Wash and deseed the peppers, then cut them into small strips.
4. Sauté the vegetables in the pan and season with cumin, chili flakes, and salt. Add roughly diced tomatoes to the vegetables.
5. Stuff the vegetables into the incisions in the aubergines and crumble feta cheese over them. Then pour in the vegetable broth.
6. Bake the filled aubergines at 160 degrees in the preheated oven on the 2nd shelf from the bottom for about 30 minutes. After 20 minutes, cover the eggplants with aluminum foil.
7. You can sprinkle the filled aubergines with parsley and then serve.

Chili con carne

For a chili con carne (4 portions) you need: 500 g ground beef, 1 tin of tomatoes, 1 vegetable onion, 2 cloves of garlic, 2 chili peppers, 2 tbsp oil, salt, pepper, 2 tsp sugar, 2 tsp cumin, 125 ml vegetable stock, 1 red bell pepper, 1 green bell pepper, 1 can of kidney beans, 1 can of corn kernels, 1/2 bunch coriander greens, 150 g whole milk yogurt, and 8 tortilla chips.

1. Halve and deseed the chili and finely dice it with the garlic and onions. Sauté everything in a pan until translucent.
2. Add the ground beef and sauté until crumbly. Then roughly chop the tomatoes and add them to the pan with the liquid.
3. Season with salt, pepper, sugar, and cumin, and pour in the vegetable broth. Let it simmer for 20 minutes over medium heat.
4. Quarter and deseed the peppers and then cut them into strips. After 10 minutes add the peppers to the pan.
5. Briefly rinse the beans in a sieve and add them to the chili together with the corn. If necessary, you can season again.
6. Serve the chili sprinkled with the coriander leaves along with the yogurt and tortilla chips.