Qatari Spiced Black Pudding with Date Chutney

Ingredients

In this Qatari adaptation of Stornoway Black Pudding, the traditional Scottish spices are replaced with Qatari spices such as cumin, coriander, and cardamom. Additionally, the dish is served with a sweet and tangy date chutney, which adds a unique Qatari twist to the traditional black pudding. We alse have the original recipe for Stornoway Black Pudding, so you can check it out.

• 500g (1.1 lb) black pudding 500g (1.1 lb) black pudding
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the date chutney: For the date chutney:
• 200g (7 oz) dates, pitted and chopped 200g (7 oz) dates, pitted and chopped
• 1/4 cup water 1/4 cup water
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon honey 1 tablespoon honey
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, mix together the ground cumin, coriander, and cardamom.
2. 2.
   Slice the black pudding into thick rounds.
3. 3.
   Rub the spice mixture onto both sides of the black pudding slices.
4. 4.
   Heat the vegetable oil in a frying pan over medium heat.
5. 5.
   Add the black pudding slices to the pan and cook for 3-4 minutes on each side, until crispy and heated through.
6. 6.
   Meanwhile, prepare the date chutney by combining the dates, water, lemon juice, honey, and ground cinnamon in a saucepan.
7. 7.
   Cook the date mixture over low heat for 10-15 minutes, until the dates have softened and the mixture has thickened.
8. 8.
   Remove the black pudding slices from the pan and serve with the date chutney.

Treat your ingredients with care...

• Black pudding — Ensure that the black pudding is sliced into thick rounds to maintain its texture while cooking.
• Dates — Use fresh and soft dates for the chutney to achieve a smooth and luscious consistency.

Tips & Tricks

• For a spicier version, add a pinch of chili powder to the spice mixture.
• Serve the black pudding with warm Arabic bread for a traditional Qatari touch.
• If you prefer a smoother chutney, blend the date mixture in a food processor before cooking.

Serving advice

Serve the Qatari Spiced Black Pudding with Date Chutney as a main course for breakfast or brunch. Accompany it with Arabic bread, fresh salad, and a cup of Qatari tea for a complete and satisfying meal.

Presentation advice

Arrange the crispy black pudding slices on a plate and drizzle the date chutney over them. Garnish with a sprinkle of ground cinnamon and a sprig of fresh mint for an elegant presentation.