Mizrahi Jewish Style Cau Cau de Choros

Ingredients

In this Mizrahi Jewish adaptation, the original Peruvian Cau Cau de Choros is transformed by incorporating Middle Eastern spices and flavors. The traditional Peruvian ingredients are replaced with Mizrahi Jewish staples such as cumin, turmeric, and chickpeas. This fusion creates a unique and exciting dish that celebrates the culinary heritage of both cuisines. We alse have the original recipe for Cau cau de choros, so you can check it out.

• 1 kg (2.2 lbs) fresh mussels, cleaned and debearded 1 kg (2.2 lbs) fresh mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 2 cups fish or vegetable broth 2 cups fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 24g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Stir in the ground cumin, turmeric, and paprika, and cook for another minute to release their flavors.
3. 3.
   Add the diced potatoes and cooked chickpeas to the pot, and stir well to coat them with the spices.
4. 4.
   Pour in the fish or vegetable broth, and bring the mixture to a simmer. Cook for about 10 minutes, or until the potatoes are tender.
5. 5.
   Gently add the cleaned mussels to the pot, and cover with a lid. Cook for 5-7 minutes, or until the mussels have opened.
6. 6.
   Remove the pot from heat, and squeeze the juice of one lemon over the stew. Season with salt and pepper to taste.
7. 7.
   Serve the Mizrahi Jewish Style Cau Cau de Choros hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Mussels — Ensure that the mussels are fresh and properly cleaned before cooking. Discard any mussels that are cracked or do not close when tapped.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing. Use gloves or wash your hands immediately after handling.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the stew.
• Serve the Mizrahi Jewish Style Cau Cau de Choros with warm crusty bread to soak up the flavorful broth.
• If fresh mussels are not available, you can use frozen mussels, but make sure to thaw them thoroughly before cooking.
• Adjust the lemon juice according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.
• Feel free to experiment with other seafood options such as clams or shrimp in place of mussels.

Serving advice

Serve the Mizrahi Jewish Style Cau Cau de Choros as a main course, accompanied by a fresh green salad and warm bread. The stew is best enjoyed hot, allowing the flavors to meld together.

Presentation advice

Present the Mizrahi Jewish Style Cau Cau de Choros in individual bowls, ensuring that each serving contains a generous amount of mussels, potatoes, and chickpeas. Garnish with a sprinkle of fresh cilantro on top to add a pop of color.