Bahraini-style Cuzzetiello

Ingredients

In the Bahraini-style Cuzzetiello, the original Italian dish is transformed by incorporating Bahraini spices and flavors. The traditional Italian pasta is cooked with aromatic Bahraini spices such as saffron, cardamom, and dried lime, giving it a unique and distinct taste. The sauce is also adapted to include Bahraini ingredients, such as local tomatoes and herbs, which further enhance the flavors of the dish. We alse have the original recipe for Cuzzetiello, so you can check it out.

• 250g (8.8oz) pasta 250g (8.8oz) pasta
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 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 cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 dried limes, pierced 2 dried limes, pierced
• 400g (14oz) canned diced tomatoes 400g (14oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh parsley
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 8g
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground cumin, ground coriander, ground cinnamon, ground cardamom, saffron threads, and dried limes to the pan. Stir well to combine and cook for 1-2 minutes to release the flavors.
4. 4.
   Pour in the canned diced tomatoes and tomato paste. Stir to combine and bring the sauce to a simmer. Cook for 10-15 minutes, allowing the flavors to meld together.
5. 5.
   Remove the dried limes from the sauce and discard. Season the sauce with salt and pepper to taste.
6. 6.
   Add the cooked pasta to the sauce and toss until well coated. Cook for an additional 2-3 minutes to allow the pasta to absorb the flavors.
7. 7.
   Sprinkle the chopped fresh parsley over the dish and serve hot.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a small amount of warm water for 10 minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the sauce.
• Garnish the dish with toasted pine nuts for added texture and flavor.
• Serve the Bahraini-style Cuzzetiello with a side of yogurt or tzatziki to balance the spices.
• If dried limes are not available, substitute with the juice and zest of one fresh lime.
• Experiment with different types of pasta shapes to add variety to the dish.

Serving advice

Serve the Bahraini-style Cuzzetiello hot as a main course. Accompany it with a fresh salad and warm bread for a complete meal.

Presentation advice

Garnish the dish with a sprinkle of chopped fresh parsley and a drizzle of olive oil for an appetizing presentation. Serve it in a vibrant colored bowl to highlight the rich colors of the sauce.