Emirati-inspired Carimañola with a Twist

Ingredients

In this Emirati-inspired version of Carimañola, we incorporate traditional Emirati ingredients and spices to give the dish a distinct flavor profile. The original Colombian Carimañola typically uses ground beef or chicken as the filling, while our adaptation features ground lamb, which adds a rich and unique taste. Additionally, we infuse the filling with Emirati spices such as cumin, coriander, and turmeric, enhancing the dish with aromatic flavors commonly found in Emirati cuisine. We alse have the original recipe for Carimañola, so you can check it out.

• 2 cups (400g) yuca, peeled and grated 2 cups (400g) yuca, peeled and grated
• 1 cup (200g) ground lamb 1 cup (200g) ground lamb
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the grated yuca, ground lamb, chopped onion, minced garlic, ground cumin, ground coriander, ground turmeric, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the yuca mixture and flatten it in your palm. Place a spoonful of the lamb filling in the center and fold the yuca dough over the filling, shaping it into a cylindrical or oval shape. Repeat with the remaining mixture.
3. 3.
   Heat vegetable oil in a deep pan or skillet over medium heat. Carefully place the Carimañolas in the hot oil and fry until golden brown and crispy, turning them occasionally to ensure even cooking.
4. 4.
   Once cooked, remove the Carimañolas from the oil and drain them on a paper towel to remove excess oil.
5. 5.
   Serve the Emirati-inspired Carimañolas hot as an appetizer or snack.

Treat your ingredients with care...

• Yuca — Make sure to peel and grate the yuca before using it in the recipe. It is important to remove the tough outer layer of the yuca root before grating it to achieve a smooth texture in the dough.

Tips & Tricks

• If yuca is not readily available, you can substitute it with grated cassava or taro root.
• For a spicier kick, add a pinch of chili powder or cayenne pepper to the lamb filling.
• Serve the Carimañolas with a side of traditional Emirati sauces such as tahini or harissa for an extra burst of flavor.
• To make the Carimañolas ahead of time, you can freeze them after shaping and fry them straight from the freezer when needed.
• Experiment with different fillings such as chicken or vegetable for a variety of flavors.

Serving advice

Serve the Emirati-inspired Carimañolas as an appetizer or snack. They can be enjoyed on their own or paired with a refreshing salad or yogurt dip.

Presentation advice

Arrange the golden Carimañolas on a platter, garnished with fresh herbs such as parsley or mint. Serve them alongside a small bowl of tahini or harissa sauce for dipping.