Plant-Forward Kitchen: Africa & The Middle East

Get the Tagine recipe at Get the Chermoula Vinaigrette recipe at This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and h

Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Get the recipe at: ————————————————————————————————————————————————————— The Culinary Institute of America: The CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor

Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers topped with eggs, feta cheese, and herbs. For this shakshuka with a hearty twist, we’ll be using portabella mushrooms, which will serve as delicious and meaty cups for our eggs. Although it’s traditionally enjoyed for breakfast, this dish really is great for any meal of the day. Get the Portabella Mushroom Shakshuka recipe at ————————————————————————————————————————————————————— CIA: CIA at Copia: CIA Restaurant Group: CIA Food Enthusiasts programs: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certific

These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushrooms boost the nutritional profile of the kebabs while giving them a succulent texture and umami flavor. Get the Turkey and Mushroom Kebabs recipe at ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and e

Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting ser

Mushroom Bisteeya (or Bastilla) is a modern twist on a classic Moroccan pie known for its spiced, flaky crust and savory filling. This intensely aromatic, savory-sweet comfort food is typically made with layers of spiced meat and nuts, and wrapped in thin, flaky layers of phyllo pastry. Bisteeya has a fascinating culinary history that reflects Morocco’s blend of Arab, Berber, Andalusian, and French influences dating back to the 15th century. This Mushroom Bisteeya is a vegetarian variation on this beloved favorite, offering rich, earthy flavors that pair well with the Moroccan spices. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, a

Doro wat is a richly spiced, slow-cooked stew that holds a special place in Ethiopian cuisine and is often served during special occasions, holidays and weddings. "Wat" is a common term in Ethiopian cuisine, referring to a spicy stew or curry-like dish typically made with meat, lentils, or vegetables. Two key components give doro wat its signature flavor: the berbere spice blend, and niter kibbeh, or spiced clarified butter. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food stu

Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, a fragrant bright red oil from the fruit of the African oil palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. In this video we show you how to make this dish in your own kitchen, as well as some tips and techniques for making the dish in a high volume foodservice operation. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management

Harira is a traditional North African soup widely served in Morocco and Algeria that dates back to the 9th century. Over time, it evolved, incorporating ingredients like tomatoes and green peppers, which arrived in Spain from the New World in the 16th century. The soup's name comes from the Arabic word "harir," which means silk, referring to its velvety texture. Harira is mostly served during Ramadan, although it can be enjoyed throughout the year. In this video we show you how to make this dish in your own kitchen, as well as some tips and techniques for making the dish in a high volume foodservice operation. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offe

Gomen is an Ethiopian side dish made with slow-cooked collard greens, aromatic spices, garlic, and onions. It’s a staple of Ethiopian cuisine that pairs perfectly hearty stews, or as part of a beyaynetu on injera. Register for our online Plant-Forward Kitchen certification course! Learn more: ———————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made CIA the think tank o