81
savor
Baked Moringa Leaf and Feta Balls
Serves 6
www.wrightsvillebeachmagazine.com WBM
ingredients
2 cups fresh or frozen
moringa leaves
1/2 cup feta crumbles
3⁄4 cup melted butter
1 medium yellow onion,
diced
1 Tbsp olive oil
4 eggs
1⁄2 cup fresh grated
parmesan cheese
1⁄2 tsp garlic powder
1⁄4 tsp black pepper
preparation
Preheat oven to 350. Chiffonade moringa leaves into
2-inch strips. Sauté diced onions in olive oil and cool.
Crack eggs into medium bowl and whisk. Gently fold
all ingredients together. Form into 2-inch sized balls
and place on baking sheet. Chill for 1 hour. Bake for
25 minutes.
Moringa Masala
Serves 6
ingredients preparation
Wash the moringa pods and trim
the ends. Cut into 2-inch pieces.
Heat oil, add the curry leaves,
cinnamon sticks, cloves, cardamom,
garlic and onions
and pan sear until
onions are golden
brown. Add the
moringa and red
chili powder and
stir. Add 4 table-spoons
of water and
cover with lid for
approximately 4
minutes, or until
tender. Grate coco-nut
and fennel seeds,
adding a small
quantity of water to
make masala and
add to the drum-sticks.
Season with
salt. Simmer until
the sauce thickens.
Serve with basmati
rice.
5 moringa seed pods (or drumsticks)
3 cloves garlic
1 onion, finely chopped
1 tsp red chili powder
1 tsp sea salt
1/3 cup grated coconut
1⁄2 tsp fennel seeds
2 tsp sesame or peanut oil
7-8 curry leaves
2 small cinnamon sticks
2 cloves
1 tsp ground cardamom
3 cups cooked basmati
rice