North African Spiced Soufflé

Ingredients

In this adaptation, the traditional French soufflé is transformed into a North African delight by incorporating spices and herbs commonly used in North African cuisine. The addition of cumin, coriander, and paprika infuses the soufflé with warm and earthy flavors, while fresh herbs like cilantro and mint add a refreshing twist. These changes give the soufflé a unique taste profile that reflects the vibrant and aromatic nature of North African cuisine. We alse have the original recipe for Soufflé, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (60g) all-purpose flour 4 tablespoons (60g) all-purpose flour
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 large eggs, separated 4 large eggs, separated
• 1/4 cup (60g) grated Parmesan cheese 1/4 cup (60g) grated Parmesan cheese
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 19g, 11g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 13g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and dust it with flour.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly.
3. 3.
   Gradually whisk in the milk, cumin, coriander, paprika, salt, and black pepper. Cook until the mixture thickens, stirring constantly.
4. 4.
   Remove the saucepan from heat and let it cool slightly. Then, whisk in the egg yolks, Parmesan cheese, cilantro, and mint.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the saucepan mixture.
6. 6.
   Pour the mixture into the prepared soufflé dish and smooth the top. Bake for 25-30 minutes or until the soufflé is puffed and golden.
7. 7.
   Serve immediately to enjoy the soufflé at its best.

Treat your ingredients with care...

• Cumin — Toast the cumin seeds in a dry pan over medium heat for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder for the freshest flavor.
• Coriander — Use freshly ground coriander seeds for the best flavor. Toast the seeds before grinding to enhance their aroma.
• Fresh cilantro and mint — Wash the herbs thoroughly and pat them dry before chopping. Use the leaves and discard the stems for a more delicate flavor.

Tips & Tricks

• Make sure to beat the egg whites until stiff peaks form for a light and airy soufflé.
• Serve the soufflé immediately after baking, as it will deflate quickly.
• Experiment with different spices and herbs to customize the flavor profile of the soufflé.
• Serve the soufflé with a side of fresh salad or roasted vegetables for a complete meal.
• For a spicier kick, add a pinch of cayenne pepper or harissa paste to the soufflé mixture.

Serving advice

Serve the North African Spiced Soufflé as a main course accompanied by a side salad or roasted vegetables. The soufflé can also be served as an appetizer or a side dish alongside grilled meats or fish. Pair it with a refreshing mint tea or a glass of fruity white wine to complement the flavors.

Presentation advice

Present the North African Spiced Soufflé in the soufflé dish, allowing the golden crust to be visible. Garnish with a sprinkle of chopped fresh cilantro and mint for a pop of color. Serve it on a decorative plate or a wooden board to enhance the visual appeal.