Burris Film of Morocco

I subscribe to Burris Film on Youtube and whenever a new video comes out I am notified right away. The guy's name is Evan Burris Trout who is an American Cinematographer that is currently living in London.  He has been traveling all over Europe and Northern Africa since he arrived in the United Kingdom and I have watched nearly all of his videos.  I was looking up things about England on Youtube, (which is my favorite movie channel at the moment), and have been hooked ever since.  When he filmed the countryside of Morocco in the Atlas Mountains video it brought back a lot of memories for me.  I love the mint tea and still have it on a regular basis along with tagines, couscous, and a myriad of other wonderful Moroccan dishes. Morocco is only a three hour plane ride from London and many people come for a weekend. Doesn't that sound exciting?! I hope that you enjoy these videos.  I sure do. 

Evan is also on Facebook. 

Moroccan Tajine\Tagine of Chicken Thighs, Garbanzo Beans, Green Peppers and Raisins

This dish is somewhat sweet and hot at the same time. I like the taste of this dish and plan to make it again.

Ingredients:

2-3 TBS olive oil

1 large onion chopped

1 medium tomato, skinned and chopped

2 TBS each of Italian parsley and cilantro

2-3 garlic cloves, minced

1 tsp turmeric

1 tsp ginger

1 tsp paprika

1 tsp cumin

1 dash of cinnamon or more if you like

1 dash or two of red pepper flakes or 1/4 tsp of cayenne pepper

1-2 lbs chicken thighs and legs, without skin

1 chicken bouillon cube, optional

1 cup of garbanzo beans, can use canned or fresh

1 green pepper, cut into thin slices or you can use summer squash if you don't like green peppers

a handful of golden raisens

Add the chicken, spices, onion, parsley, cilantro, garlic, tomato puree and bouillon cube to the bottom of the tajine or a large skillet.  Cook on medium heat until the chicken is nearly cooked.  There will be a lot of sauce.  If you are using fresh garbanzo beans add them at the beginning when cooking the meat.  Once the meat is nearly cooked add the garbanzo beans, green pepper and the raisins.  Simmer until the pepper and beans are tender.  If you end up with a lot of sauce remove the lid and simmer for about 10 minutes or more to reduce the liquid.  Serve with French bread or Khobz ( Moroccan flat bread). Enjoy! 

Moroccan Kefta Tajine\Tagine with Potatoes, Peas, and Eggs

 

Moroccan Kefta Tajine-Meatballs with Potatoes, Peas, and Eggs

My brother’s birthday was Friday and I wanted to cook something for him that he hasn’t had yet. We love tajines at home and eat them a lot. They are simple and delicious. My brother was thrilled with this recipe and I was glad to hear it.

Ingredients for meatballs:

1 lb ground lamb or beef

½ medium onion grated

Salt\pepper to taste

½ tsp paprika

3-4 sprigs each of Italian parsley and cilantro, finely chopped

Mix the above ingredients and roll into 1 inch balls. Set aside.

Ingredients for sauce:

2-3 TBS olive oil

1 onion chopped

3-4 sprigs each of Italian parsley and cilantro, finely chopped

Salt\pepper to taste

1 tsp paprika

1 tsp ginger

1 tsp turmeric

¼ to ½ tsp cayenne pepper

2 TBS tomato paste

½ to 1 cup of beef stock or 1 Knorr cube and ½ to 1 cup of water

Cumin and pepper to taste as garnishment

In the bottom of the tajine place the onion, cilantro and spices and simmer for a few minutes. Then add the rest of the ingredients for the sauce. Next, place in the meatballs and cook of medium heat for about 10-15 minutes.

The vegetables:

3-4 medium potatoes, peeled and cut into wedges

½ cup of peas

3 eggs, beaten

Once the meatballs have cooked for 15 minutes add the potatoes and cook until tender. Next, add the peas and cook until tender. Once the vegetables have cooked pour the beaten eggs over the entire tajine and cover until the egg is cooked through. Sprinkle with lots of cumin and fresh ground black pepper. Serve with a Moroccan cooked salad or a fresh green salad and crispy bread. Enjoy!

Solar Cookers in Morocco

Today, I read an article about solar cookers in Morocco.  What an ingenious idea.  They look like a satellite dish but is made for cooking.  The rural women of Morocco would have to literally go for miles trying to find fuel for cooking.  The forests have been severly damaged because of this. The Spanish Agency for International Development Cooperation (AECI) introduced 150 new solar cookers. Their aim is to overcome poverty and exclusion, the agency promotes using technology and renewable energy to strengthen the social and economic fabric of rural society and contribute to the successful management of natural capital and environmental preservation.

With some of the best concentration of sunlight in the world, Morocco is one of a few North African countries involved in the Desertec program to supply power to Europe. By 2020, the country hopes to install 2 Gigawatts of power, but these programs aren’t likely to trickle down to the country’s rural areas.

If the use of these solar cookers spread across Morocco like satellite dishes have done, hundreds of thousands of women in rural areas with no access to gas will wave goodbye to the daily hassle of collecting wood under extreme weather conditions.  These cookers will allow women to be more productive in their homes and community.  The video is in Arabic, but you will understand what is going on.  Tell me what you think.

Kacem El Ghazzali: REBEL

Living blindly is how a majority of the population goes about their daily lives, especially when it comes to religion.  We believe the things that our parents taught us without giving much thought to the validity of their beliefs.  Religion has been passed down from generation to generation for centuries. Most believers never challenge their beliefs or are afraid to.  Many times I was told to just believe and have faith when things didn’t make sense to me. Besides, good upstanding people believe in the religion of those that came before them, but not so for Kacem El Ghazzali.  He is Moroccan, but a displaced Moroccan.  He is now residing in Switzerland where he has found freedom.  Kacem is once again feeling the pressure from fellow Muslims in his new homeland. He has asked that those in authority to help him find a place to live away from those who are threatening his life.  Yet the people who are wanting his demise must feel threatened in some way because of his vocalized opinions.  

I talked to Kacem several years ago when I first started blogging.  He was a teenager and very passionate about his beliefs.  My then husband tried to talk to Kacem but the conversation ended in frustration.  Kacem was reprimanded for his unbelief.  I, however, continued talking with him.  I agreed with his point of view and encouraged him to stand up for his convictions. However, there isn’t any religion that encourages apostasy. Sometimes death can be the outcome for such a person.  I am not an atheist, but I do believe in freedom of choice when it comes to religion, whether it is practiced or not.  The threat to others is when one is brave enough to say, "I cannot believe this anymore." 

Mourad New Moroccan: The Cookbook

I don't know what is going on with me, but I seem to be collecting a lot of Moroccan cookbooks lately.  I have so many recipes waiting in the wings as it is to be tried.  So, what is another cookbook to the collection?  The cover consists of a bald headed man with tatoos.  This is not your conventional cookbook cover.  What is inside is the best part.  Coveted recipes from the land of tajines, olives, and preserved lemons.  I love the pictures.  I love the stories.  I am anxious to try a vegetable tajine with charmoula in a few days.  But until then, I am going to dream about all of the dishes that I can make. 

Belly Dance in Morocco: Controversy or Delight

The third Belly Dance Festival in Marrakech has stirred up something this year. It is to take place May 10 - 14 in Marrakech.  Apparently, there are some Israeli participants and the other contestants are in an uproar over it.  In my opinion I don't think that having Israeli participants is the real problem, but women showing a bit of skin is. There are those who are in authority that feel belly dancing is indecent and encourages the "propagation of vice" in Morocco.  Sounds a bit like Saudi Arabia to me. Before long there will be "morality police" lining the streets to make sure that people are following all of the religious rules.  Besides all of the uproar and hoopla, I would love to be able to go to this event. Wouldn't it be a wonderful experience to see women dance in the true form of belly dance?   The only thing I don't like is all of the hair flinging.  What has that got to do with Belly Dancing? I see Moroccan women do that all of the time at weddings. 

Someone by the name of Hakima who owns a studio to teach belly dance in Europe said this about us westerners:

“No matter how Westerners try, they will never master belly dancing like we Easterners do.”

I think that I may get some attitude here...because I know that she is talking to us. We can shake our stuff with the best of 'em.

Gnawa: The Music of Black Morocco

Picture from here.

Did you know that Morocco had slaves at one time? The term Gnawa has three important meanings. First, it refers to black people who were enslaved in West Africa, they came primarily from the areas of present day Mali, Burkina Fasso, and Senegal to the Maghreb, between the 15th and 16th centuries. These black slaves served as soldiers for the ruling dynasties of Morocco. With time, the enslaved were freed by manumission, escape, and other circumstances, and formed various communities. 

The picture came from here.

 Secondly, Gnawa music is a spiritual music within Islam, with reference to their origin and their enslavement. Gnawa music is mainly a prayer to glorify Allah and a celebration of life and freedom as their ‘masters’ who enslaved their bodies failed to enslave their souls.

Thirdly, it is the style of music by the displaced and enslaved people brought to Morocco.  Their music has a soulfulness to it, which I really like. 

The song in the video is Sidi Moussa.

Music that soothes the soul or makes you want to shake your hips

Since I have started taking belly dance class, I have come to really appreciate Arabic music, especially Moroccan.  My teacher would play CD's with the most amazing music while we learned how to move like a belly dancer.  I finally got of the courage to ask for a copy of the CD.  Once she gave me the CD, I listened to the music all of the time. Then I came across a song that was the most sensous sounding song I have ever heard.  What was it's name? I asked the teacher and she didn't know.  I would try to move very slowly and deliberately while listening to this beautiful music.  After weeks and weeks of looking, I gave up.  One evening, I had my family over and was playing the CD while we ate dinner. My brother's girlfriend said I know that song.  Really?  She told me it was from the CD Moroccan Spirit and the song is La Mamounia, which is a restaurant in Marrakech. This is not traditonal music by no means, but it does have some traditional sounds to it. I ordered the CD and have listened to it daily since.  This is a very relaxing CD and,well, I just love it. I take it to work, along with many others, and listen all day.

I received this CD on Saturday and it is the best traditional Moroccan music I have heard to date. I enjoy the singing, the drums, oud, and finger cymbals.  Some of the songs are worshipful and some are remixes.  I really like this CD and will be listening to it for a long time.  I found a copy of this at my local library and loved it.  So, I had to add this to my collection.  It is called The Music of Morocco in the Rif Berber Tradition by ARC Music.  Listening to this kind of music brings me back to Morocco.  Who knows, maybe I will be visiting again. 

A Tajine Show and Tell

My new tajine arrived late yesterday afternoon. I already have 2 other tajines. I bought it from Zamouri Spices. The first tajine I cooked with was aluminum.  It was a challenge getting the temperature right or all of the sauce would disappear.  
 

The above tajine was the first one that I bought, actually, I bought two of the same and one cracked. They came from Zamouri Spices as well.  It is an extra large and will feed four people very well. What I like the most about cooking in the clay tajine versus the aluminum is the flavor.  The heavy lid keeps the flavor inside where it belongs.

This is a large and is the Moorish style of tajine.  It will feed 3-4 people.  I would like to have a medium one too. However, I have yet to cook in an unglazed version.  To me, it seems like the glazed would be stronger.  I don't know, I am not from that area.

Chicken tajine with potatoes and fennel

Today I decided to cook a simple tajine with chicken, potatoes, and fennel.  Would you believe that I had never ate fennel before I started making this tajine?  I thought that I was adventurous too.  Growing up in a southern home our exposure to foods outside of potatoes and carrots were few and far between. 

Tajine with Potatoes and Fennel

Ingredients:

4-6 pieces of chicken or you can use 1 lb of beef, lamb or goat in 1-2 inch cubes

2-3 tbs olive oil or vegetable oil

1 onion, chopped

2-3 tbs each of Italian parsley and Cilantro, chopped

1 medium tomato, skinned and chopped

Salt\pepper to taste

1 tsp each of turmeric, ginger, paprika

A pinch of saffron

1 chicken bouillon, optional

2-4 garlic cloves, minced

3-4 medium potatoes, peeled and quartered

2 fennel bulbs, cut off the tops and the bottoms and then cut into quarters

Place your tajine on medium heat.  Add the oil, onion, garlic, tomato, cilantro, parsley, bouillon cube, and the spices.  Simmer for a few minutes. Then add the chicken and simmer for about 30 minutes with the lid on, turning after about 15 minutes.  Next, place the potatoes and fennel on top of the chicken.  Try to make a star pattern if you can.  It looks more appetizing that way.  I placed the fennel first because it seems to take longer to cook than the potatoes.  Add salt\pepper to the top and simmer until the vegetables are tender enough to use bread as your utensil. 

Cooks note:  If you don’t have a tajine, use a skillet or a large pan.  It will still taste the same. 

Tajine of Chicken, Potatoes, and Green Beans

I really like a good tajine of meat and vegetables.  This one is so good and is a change of pace from the tajine with potatoes and carrots. The chicken is on the bottom and the vegetables are piled on top.  Try this recipe. You will like it.

Ingredients:

3-4 TBS olive oil

3-6 chicken pieces or 1 lb of beef, lamb or goat
1 lb of fresh green beans, cut off the ends or you can use frozen
3-4 medium red potatoes, peeled and cut into wedges
3 cloves garlic, minced
1 onion finely chopped
2 TBS each of cilantro and Italian flat leaf parsley finely chopped
1 tomato skinned and chopped fine or put in a chopper and process until nearly liquid
2 bay leaves
salt\pepper to taste
1 tsp each paprika, ginger, turmeric, coriander

a pinch of saffron
a little water as needed
1 Chicken bouillon cube

Add the oil, onion, tomato, parsley, cilantro, spices, bouillon cube and garlic to a tajine or a skillet on medium heat. Next, add the chicken or meat.  Let it simmer for about 30 minutes, turning so that the mean browns on both sides.  Once the meat is nearly done add the green beans and potatoes. Cover and cook until the vegetables are tender. The green beans need to be soft if you plan to eat them with bread using your hands. Add a little water if it is needed. Serve with crispy bread or khobtz. Enjoy!

P.S. you can add a bit of preserved lemon too.