Spicy Turmeric Cayenne Fenugreek Garlic Kohlrabi

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Recipe by Damaris Beems Course: SidesCuisine: Moroccan, Arabic




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Kohlrabi is a new discovery of mine. I love it. It’s grown around here and I buy it from locals. And this Dutch vegetable can certainly be prepared in an Arabic way. The proof is in the pudding and in this recipe. Deliciously spicy. And kohlrabi itself is also really great. And light. And nutritious.


  • 1 1 kohlrabi

  • 2 2 shallots

  • 6 cloves 6 garlic

  • 1,5 table spoons 1,5 fenugreek seeds

  • 1 table spoon 1 round cayenne

  • 1 table spoon 1 turmeric

  • 1 table spoon 1 round ginger

  • 2 2 limes (for their juice)

  • 100 ml 100 olive oil

  • salt and pepper


  • Cut the kohlrabi into thick strips. Cut the shallot into pieces. Heat the olive oil in the pan. Fry the strips well, alternately. Then cover the pan and turn the heat to medium-low. Let the kohlrabi cook for about 15 minutes.
    In the meantime, you can combine all the other ingredients in a blender and grind into your own beautiful spicy paste.
  • Now stir the spice paste ‘through’ your kohlrabi in the pan. Make sure it mixes well. Then let it simmer for about 20 minutes.

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