Refreshing Moroccan Salad with preserved lemon

This recipe is close to one that I have been making for years.  I was surprised that Morocco has a similar version.  I served this at Thanksgiving and it was well received.  

Ingredients:

2 Roma tomatoes, peeled and cut into small pieces
1 cucumber, seeds removed and cut into small pieces
1 green bell pepper, seeds removed and cut into small pieces
1 medium red onion, chopped
1 small chili (optional)
2 quarters of preserved lemon, rind only 
1-2 TBS white vinegar
2-3 TBS vegetable oil, olive oil, or sunflower oil
1/2 tsp cumin
1/2 tsp paprika
salt/pepper to taste
handful of black olives, pitted

Mix all of the ingredients in a small mixing bowl. Toss. Serve immediately.  Enjoy!

You can omit the preserved lemon if you don't have any on hand or you can go here to learn how to make them yourself.
  

Moroccan Trid

This dish is known as the "poorman's bisteeya". Trid (pronounced treed) is a dish that is made with chicken, lentils, and savory spices. When the dish is complete it is served on a bed of crispy flatbread, sort of like pancakes, but much thinner. I cheated and used Indian paratha, which is crispy and very tasty. Besides, it was already made, all I had to do was brown it a little. This is delicious, fast, and easy to make, plus it is healthy for you too! 

Ingredients:

2 tbs vegetable or olive oil
2 tbs butter or ghee (clarified butter)
1-2 large onions, chopped
2-4 garlic cloved, minced
6 pieces of chicken, skinned
1 tsp ginger
1 tsp turmeric
1/4 - 1 tsp cinnamon, I used less than the recipe called for
2 pinches of saffron
1 chicken bouillon cube, optional
1 tsp paprika
2 tbs Italian parsley, chopped
2 tbs cilantro, chopped
1-2 cups of water
salt/pepper to taste
3/4 cup lentils

In a large pot add the oil and butter.  Once the pot is hot, add the onion and garlic.  Saute until the onions are translucent.  Next, add the spices, bouillon cube, cilantro, and parsley.  Saute for a couple of minutes.  Then add the chicken.  Cover and let it cook for about 10 minutes and then turn over to brown the other side.  After the meat has browned, pour enough water in the pot to just cover the chicken.  Cover and simmer for about 20 minutes.  Add the lentils and simmer until they are tender. If it get too dry add a bit more water. The sauce is to be somewhat thick, not at all like a soup. Sprinkle some chopped cilantro and parsley on top. Serve with fried bread, paratha, or arab style flatbread.  Enjoy! 

Cooks Note:  Some people sprinkle the stew with powdered sugar, but I felt that it was wonderful the way that it is prepared above. 


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Moroccan Orange Salad with Pistachios, Dates, and Almonds

This is a very simple salad, yet it is wonderfully refreshing.  It is Moroccan inspired and is adapted from the book Around the World in 450 Recipes by Hermes House Publishing.  

Ingredients:

3 oranges, peeled and sliced 
1/4 cup of pistachios, slightly chopped
1/4 cup sliced almonds, toasted
4-5 Medjool dates, pitted and chopped
Powered sugar to taste
a couple of dashes of Cinnamon

Peel the oranges and remove the pith and cut into segments. Chop the dates and pistachios then add to the salad. Sprinkle with a little powered sugar. Mix well. Chill for an hour.  Just before serving, sprinkle with additional powdered sugar and cinnamon. Serves about 4.  Enjoy!

Cooks Note:  You can add orange blossom water and rosewater if you like the taste.  You can also add lemon juice.

Moroccan Inspired Chicken with Chickpeas, Raisins and Couscous

This is another version of sweet and savory pairing together.  I found this recipe on the Grannies on Safari web site.  I added a few more spices and I like the results. It is a light meal and is good for you.  I think it tastes better the next day too.  

Ingredients:

3-chicken legs\thighs (6 pieces), cut at the joint and skinned or 1 lb boneless thighs

3 tbs olive oil or vegetable oil

Salt/pepper to taste

1 onion chopped

3 tbs cilantro chopped

1 ½ tsp cumin

A pinch of saffron

½ tsp allspice

½ tsp nutmeg

1 tsp turmeric

1 tsp ginger

1 tsp paprika, optional

2 tomatoes, skinned and chopped or 1/3 cup chopped sun-dried tomatoes

2 ½ cups chicken broth or 2 bouillon cubes and 2 ½ cups of water

2 cups of couscous

1 tbs ghee, optional

1 medium zucchini, shredded

3 tbs raisins

1 can (15 ½ ounces) garbanzo beans, rinsed and drained

3 tbs honey, optional

In a large Dutch oven add the oil.  When hot add the onion.  Cook until the onion is translucent. Next, add the cilantro and the spices. Simmer for a couple of minutes. I  like to use Knorr cubes and crumble the cube and add along with the spices. Next, add the chicken.  Brown the chicken on both sides. Then add the water or chicken stock ( if you choose to not use bouillon cubes), garbanzo beans, zucchini, and raisins.  Cook on medium heat until the chicken is tender.  Final step is to add the couscous. Remove pot from heat.  If you have a lot of liquid in the pot use more couscous, use 1 cup at a time until you get the consistency that you want. Pour the couscous in the pot and stir. Cover for about 5-10 minutes.  Taste and adjust seasonings.  Fluff the couscous mixture and serve. Enjoy!

Cooks Note:  I added some honey to give the dish a sweet and savory taste, which I have grown to like since cooking Moroccan food.  Also, you can use salsa instead of the chopped tomatoes or sun-dried tomatoes.  We have a place here in town that makes it fresh everyday.  I used about ½ pint, but you can use as much as you want.

Stuffed Green Peppers and Zucchini Moroccan Style

Here is a version of Moroccan style stuffed vegetables with any kind of ground meat that you like.  It is light and very tasty.  I used green peppers and squash, but you can use zucchini and tomatoes as well.  Those are the vegetables that I had on hand. This recipe is adapted from the book, The Food of Morocco by Tess Mallos.

You will need:

4 zucchini
2 green peppers
6 tomatoes

You can use any combination that you like.  Halve the zucchin lengthways.  Scoop out the centers and leave about 1/2 inch around the edges.  Slice the tops off of the tomatoes.  Scoop out the centers and rub the pulp through a sieve into a bowl. Add this to the tomato sauce. Remove the skins from the other two tomatoes and slice thinly.  Set aside.  Cut the peppers in half.  Remove the seeds and the membranes.


Ingredients for stuffing:

2 tbs olive oil
1 onion, chopped
2 garlic cloves, minced
1 tsp ginger
2 dashes of cinnamon
salt/pepper to taste
1 lb of ground meat, lamb, turkey, or chicken
1 tbs Italian parsley, chopped
2 tsp chopped mint
1/4 cup of short grain rice
1 cup of water

Put the oil in a large skillet on medium heat.  When it is hot, add the onion and saute for about 5 minutes.  Then add the garlic, ginger, cinnamon, pepper, salt, parsley, mint, and meat.  Mix well.  Cook until the meat is brown.  Try to break the meat into small pieces. Add 1 cup of water and bring to a boil.  Then add the rice.  Cover and simmer over low heat until the rice is tender and the water has been absorbed.  Set aside.

Ingredients for the tomato sauce:

1 tbs olive oil
1 onion, chopped
1 garlic clove, minced
1 tsp paprika
1 tsp cumin
1 large tomato, peeled and chopped
2 tbs tomato paste
1 tsp sugar
1 tbs lemon or lime juice
1/2 cup of water

Mix all of the ingredients together and set aside.  Preheat the oven to 350 degrees.  Lightly fill the vegetables with the stuffing.  Fill the bottom of a zucchini and cover with an unfilled top.  Secure them with toothpicks. Fill the tomatoes and replace the tops.  Fill the green peppers.  Arrange in an ovenproof dish.  Add the tomato slices to the tops of the vegetables. (I forgot to do this part, sorry) Pour in the sauce, cover with foil and bake for 50 minutes, then remove the foil, baste with sauce and cook for 10 minutes or until tender.  Enjoy!

Paula Wolfert and Alia Making Warka

I have used philo dough a lot but found that it is difficult to work with because it dries out so quickly and breaks apart.  Paula Wolfert and Alia from Cooking with Alia got together and made a couple of videos that I would like to share with you.  Paula told me this morning that she used a Anolon 12 inch griddle that she purchased from Amazon.  I need to find a griddle and will try making this very soon and will post the results.  It is exciting to try something new. 

This is part 1

This is part 2

I like to hear the voice of people that I have found intriguing.  It is then that they seem more real and are like you and I.  

Moroccan Chicken Stew

This is one of my favorite recipes.  I was making this long before my ex-husband came here from Morocco.  It is a wonderful dish.  I found this in 2007 on the Family Circle website.  I make this recipe a lot and have impressed many friends with it.  It is easy to make and is done within an hour. 

Ingredients:

6 chicken pieces, thighs are best, skinned

2-3 tbs olive oil

2 onions, sliced thin

2 garlic cloves, minced

1 cinnamon stick

1 tsp ginger

1 tsp cumin

1 tsp turmeric

1/4 tsp cayenne pepper or red pepper

1 can tomato puree (14 ounces) If you don't have puree, use chopped tomatoes and puree them

salt\pepper to taste

2 tbs honey, you may use more honey if desired

1 can of garbanzo beans, drained and rinsed

1/3 cup slivered almonds, toasted

3 tbs parsley and cilantro

1 green pepper, cut into small pieces

1/3 cup of golden raisins

1 chicken bouillon cube (optional)

1 tbs ghee or clarified butter (optional)

On medium heat,add the olive oil to a large pot and then add the onion. Cook until the onion is translucent.  Then add the  parsley, cilantro, spices, cinnamon stick, salt, pepper, honey, chicken bouillon, and tomato.  Simmer for a few minutes.  Next, add the chicken pieces, cover, and simmer until the chicken is tender.  Lastly, add the garbanzo beans and green pepper.  Simmer until the peppers are tender and the chicken is ready to fall off of the bone.  Serve on top of a plate of couscous.  Sprinkle with almonds and parsley or cilantro.  Enjoy!

Moroccan Tajine\Tagine with Fish Balls

Hello all of you fish lovers.  This tajine is especially for you.  This one has sardines, mackerel, or salmon, preserved lemons, olives, roasted green peppers, tomatoes and a bit of heat. If you like fish then you will like this recipe.  It does take some coordination to get it all right.  The peppers need to be roasted first then prepare the fish balls.  Everything else will flow smoothly once those two steps are completed.  Also, in most Moroccan recipes parsley and cilantro is used together a lot.  I usually put both of them in a small chopper together and then process until chopped fine.  Sometimes, I put the onion, garlic cloves, parsley and cilantro all in at the same time.  Then I process until it looks the way I want it to and I save a lot of time by doing this. 

Ingredients:

For the base: 

Roast 3-4 green peppers.  Remove the skin.  Cut into strips and set aside.

For the fish balls:

2.2 lbs of sardines

2 tbs of parsley and cilantro, finely chopped

salt\pepper to taste

1 tsp turmeric

1 tsp ginger

2 cloves of garlic minced or a teaspoon of garlic paste

1 tsp paprika

1 tsp cumin

1/2 tsp harissa or 1/4 tsp red chili powder or cayenne pepper

1 tbs olive oil

1 tbs lemon or lime juice (I prefer lime)

The recipe that I found said to pound the sardines with a pedestal and mortar and add the parsley and cilantro while pounding. I didnt do this, but I used canned mackerel instead of sardines.  We don't have fresh sardines where I live. You can also use salmon for this recipe.  Next, add the rest of the ingredients in the list above and mix well.  Form into balls about the size of walnuts and set aside.

For the base part 2:

2-3 tbs olive oil

3-4 carrots, peeled and cut in half and then in half again

4 tomatoes, skinned and put into a chopper or food processor until it is nearly liquid

salt\pepper to taste

1 tsp cumin

1 tsp ginger

1 tsp turmeric

2- 3 tbs parsley and cilantro, chopped

olives

1/4 preserved lemon, remove pulp and cut into thin strips.

In the bottom of a tajine add the oil and place on medium heat.  Once it is hot add the carrots.  Let them cook for about 15-20 or until they are nearly done.  In the mean time, skin the tomatoes and chop into small pieces.  Get the preserved lemon and olives ready for later use.  Once the carrots are tender add the spices, parsley and cilantro and simmer for a few minutes.  Mix well.  Then add the tomatoes, bell pepper, fish balls,olives, and preserved lemon, in that order. Add a sliced tomato on top if you like. Drizzle with olive oil. Cover and cook for about 20-30 minutes or until the vegetables are tender.  Serve with Khobz or crispy bread.  Enjoy!



Moroccan Tajine\Tagine of Chicken with Cauliflower

Who would have ever thought that cauliflower would work well in a tajine?  Yes, I know, I didn't either.  But it was wonderful and you could hardly taste it. Besides there were potatoes, red bell pepper, and chicken.  This combination worked very well. Trust me on this one. There wasn't a single morsel left after we were done. It looks pretty too!
  

Ingredients:

4-6 pieces of chicken, I like the thighs and legs

2-3 TBS olive oil

1 onion, chopped

1 tomato, skinned and cut into small pieces

2-3 cloves of garlic

salt\pepper to taste

1 tsp ginger

1 tsp paprika 

1 tsp turmeric

a pinch of saffron

2 bay leaves

2 1-inch pieces of a cinnamon stick

1 chicken bouillon cube (optional)

2-3 TBS Italian parsley or cilantro or a combination of both

On medium heat place the bottom of the tajine.  Add the oil and onion.  Saute for a couple of minutes until the onion is translucent.  Next add the chicken pieces.  Simmer for about 10-15 minutes.  Brown on both sides.  Next, add all of the spices, parsley, cliantro, tomato, bouillon cube, bay leaves, and mix well.  Simmer for about 15-20 more minutes or until the chicken is tender.  Then start arranging the vegetables in the tajine.  Always add the most dense vegetables first.  Add the potatoes, bell pepper, and then the cauliflower.  Sprinkle with a bit of pepper and salt if needed.  Cover and simmer until the vegetables are tender.  If you end up with a lot of sauce, uncover and simmer until the sauce has reduced and is somewhat thick.  Serve with crispy bread.  Enjoy!

Tajine/Tagine 'L 'Ghanmi Be'Matisha Maasla or Lamb Tajine/Tagine with Moroccan BBQ Sauce

I guess each country has their version of BBQ sauce. I was thrilled with this recipe and my sister along with my neighbor loved it.  I always use fresh ingredients whenever making a tajine.  It is just better tasting. I used Roma tomatoes for the base because they are firm and I like the taste of them.  With a little brown sugar this would taste like American BBQ sauce. 

Ingredients:

6 large Roma tomatoes, skinned and put in a chopper or food processor, process until it is nearly liquid
3 lbs of lamb, cut into cubes
2 TBS olive oil
1 TBS ghee or clarified butter
2 onions, grated or you can put in the chopper and chop until fine
2 garlic cloves, minced
1 tsp ginger
salt\pepper to taste
1 cinnamon stick
a pinch of saffron or if using saffron powder use about 1/4 tsp
3 TBS tomato paste
2 TBS honey
1 1/2 tsp powdered cinnamon
1 TBS butter
1/4 cup of blanched almonds

The original recipe says to grate the tomatoes down to the skin.  I prefer to skin the tomato and then put it in a food processor and process until it is nearly liquid.  Set aside.

Place a large cooking pot on medium heat.  Add 1 TBS of olive oil and the lamb.  Brown on all sides.  Set aside.

Reduce the heat to low and add 1 TBS olive oil, ghee, and the onion and garlic.  Simmer until the onion is translucent. Stir in the spices and the tomato paste.  Simmer for about 2 minutes.  Return the lamb to the cooking pot along with the tomatoes.  Cover and simmer for about 1 1/4 hours or until the lamb is tender. After this time, set the lid adjar so that the pan is partly covered and continue to simmer for 15 minutes, stirring occasionally, then take the lid off and simmer for 25 minutes or until the sauce is thickened.  When it is very thick, almost like a jam consistency with the oil beginning to separate, stir in the honey and ground cinnamon and simmer for a couple of minutes.

In a frying pan, melt the butter and then put in the almonds.  Toast lightly. Remove the cinnamon stick from the lamb, transfer to a serving dish.  Serve with crusty bread or couscous.  Enjoy!

Djaj Souiri (Fez Style) Moroccan Chicken and Egg Tajine\Tagine

This tajine reminds me of a breakfast bake that we make with eggs, cheese and potatoes.  However, this tajine has eggs and chicken.  Not your normal combination but it works.  It has a touch of cinnamon.  I liked this one and my sister and neighbor gave it a thumbs up.  They took home the left overs.  I served it with rice and Swiss chard.  I got the recipe from Moroccan Food section of About.com. 

Ingredients:

3 TBS butter

1 tbs smen

2-3 lbs of chicken, cut into pieces and the skin removed,  I used boneless chicken thighs

1 large onion, grated

1 tsp ginger

salt/pepper to taste

1 tsp turmeric

a pinch of saffron

4 tbs chopped Italian  parsley or cilantro, or a combination of both

2 tbs lemon or lime juice

1 cinnamon stick

On meduim heat melt the butter and smen in the bottom of a tajine.  Add the chicken, onion , parsley, cilantro, and spices.  Stir to combine, cover and cook until the chicken is very tender.  May take an hour, especially if you are cooking chicken with the bone in.  Take the chicken out of the pan and allow it to cool.  Once cool, pull the chicken off of the bone. Reduce the liquid in the pot until thick.  Discard the cinnamon stick.  Add the lemon\lime juice and simmer for a couple more minutes. Put the chicken back in the tajine.

8 eggs

salt\pepper to taste

2 dashes of cinnamon up to 1 tsp

Preheat the oven to 350 degrees F.  Beat the eggs, add salt, pepper and cinnamon.  Pour over the chicken and place in the oven for about 10-15 minutes or until the egg is set.  The top may be a bit runny and that is ok.  Next you want to turn on the broiler.  Move the tajine to the upper part of the oven and cook for another 5-10 minutes, or until the eggs are set and they are slightly brown.   Serve with crispy bread. Enjoy!

K-dra Djej or Chicken with Onions and Chickpeas Tajine\Tagine

My sister took one bite of this dish and declared that it was wonderful.  Then my neighbor's grandson ate what my sister and I couldn't eat.  This made me feel good. He said that he liked it a lot as he emptied the plate.  This dish is a Berber method of cooking chicken with a large amount of smen.  I added a couple of ingredients for taste. 

Ingredients:

1/4 cup of smen or a combination of olive oil and smen or clarified butter

3 onions, thinly sliced

1 tsp ginger

1 tsp paprika

a pinch of saffron

1 chicken bouillon cube

3 lbs of chicken, quartered

1 cinnamon stick

2 cans of chickpeas or garbanzo beans, drained and rinsed

1 1/2 TBS parsley, chopped fine, extra for garnish

1 1/2 TBS cilantro, chopped fine

1 1/4 cups of water

In a dutch oven place the smen and put the pot on medium heat.  Add half of the onions and cook for about 5 minutes.  Then add the chicken, parsley, cilantro, bouillon cube, and the rest of the onions.  Turn the chicken so that it browns on both sides.  Then add the water, cover and cook for about 45 minutes.  Drain the garbanzo beans and rinse them under cold water.  Some people like to soak the beans in cold water so that the skins can be removed.  I prefer to forego this step.  Add the beans to the chicken mixture and cook for an additional 15 minutes or until the beans are tender.  The Berbers take the chicken out of the pan and fry it to give a crispy texture.  This is an optional step.  I prefer to take the skin off at the beginning of the cooking process.  Serve with lemon wedges and crispy bread.  Enjoy!

Tajine\Tagine 'Adess Bil Gar'a Hamra or Tajine\Tagine with Lentils and Pumpkin

Here is another vegetarian tajine that is delicious.  I served this with roasted green pepper and tomato salad with Khobz and fruit with creme for dessert.  What a wondeful meal.  Besides this is a very healthy meal with lots of flavor.

Ingredients:

1 1/2 cups of lentils

2 tomatoes, skinned and chopped

1 TBS tomato paste

1 1/2 lbs pumpkin or butternut squash

3 TBS olive oil

1 TBS smen or ghee or butter (optional)

1 onion chopped

3 garlic cloves, minced

1 tsp cumin

1 tsp turmeric

1/4 tsp cayenne pepper or 1 TBS harissa

1 tsp paprika

salt/pepper to taste

1/2 tsp sugar

2 TBS cilantro, chopped

2 TBS Italian parsley, chopped

1 chicken bouillon cube

water

Place a large soup pan over medium heat and add the olive oil and smen. Saute the onion until it is translucent.  Next add the parsley, cilantro, spices, bouillon cube, tomato, tomato paste,sugar, and garlic, then saute for about 5 minutes.  Mix well.  Now it is time to add the lentils.  Incoropate the beans with the mixture and add enough water to cover the beans about 2 inches. Cover the pan and cook for about 30 minutes.  In the meantime, peel and cut the pumpkin\squash into 1 1/2 inch cubes.  When the lentils are nearly done add the pumpkin or squash and cook until both the lentils and pumpkin is tender.  This is going to be thicker than a soup.  It is intended to be eaten with bread.  However, you can add more water and eat as a soup if you like.  Serve in a tajine or large platter that is deep.  Enjoy!



Tajine\Tagine Bel Homus or Tajine\Tagine of Chickpeas

I have been cooking so much that I had to solicit help in eating all of the food. My sister graciously accepted the offer to come over nightly to help me eat these wonderful dishes.  I have also asked my neighbor to come and eat as well.  Of course neither one of them said no. I don't blame them.  I served this tajine with meatballs and a cucumber salad.  All of which will be posted here.  I like this recipe very much.  I guess that I say this for every recipe I put on here.  I am being sincere though.  This is very good food and my family never says no to my invitations. However, I think that after all is over and done with we will be going on a very strict diet and exercise regime.  I am getting really fat.  

Ingredients:

3 TBS olive oil
1 onion, chopped
1 large tomato, peeled and chopped
2-3 garlic cloves, minced
1 tsp harissa or 1/4 tsp red chili pepper or cayenne
1 tsp paprika
1 tsp ginger
1 tsp turmeric
1 tsp cumin
1 chicken bouillon cube
water
salt\pepper to taste
2 TBS each of Italian flat leaf parsley and cilantro, chopped fine
1 tbs ghee or smen
4 cups of chickpeas or use 2 cans of garbanzo beans
1 tsp sugar
2 dashes cinnamon

Soak the chickpeas overnight in water. Rinse and drain the next morning. Place a  pressure cooker on medium heat and add the oil and onion. Simmer until the onion is translucent.  Next add all of the spices, bouillon cube, smen, tomato, parsley, and cilantro. Simmer for about 5 minutes.  Add the garbanzo beans and mix well, simmer for a couple of minutes.  Then add enough water to cover the beans about 2 inches above. Place the lid on the pot and cook on medium to high heat for about 20-30 minutes.  Check the beans at about 20 minutes of cooking.  If the beans are not tender, continue to cook until they are tender.  If the beans become too dry during the cooking process, add a bit more.  It is not to be like soup, but thick enough to eat with bread.  Serve with crispy bread or Khobz.  Enjoy!

Tajine\Tagine Kefta 'Mchermel or Meatballs with Herbs and Lemon\Lime

This is the best Meatball recipe that I have ever eaten.  The sauce is awesome. There isn't really much more to say other than give this one a try and I am sure this will be your new favorite meatball recipe.  

Ingredients:

1/2 onion, chopped
2-3 garlic cloves minced
2 TBS Italtan parsley
1/3 cup of plain bread crumbs
1 egg
1 lb ground beef or lamb
1/2 tsp cumin
1/2 tsp paprika
salt/pepper to taste

Put the onion, garlic, and parsley in a food processor or small chopper and process until finely chopped.  You can leave in the processor or put in a large mixing bowl.  Next, add the meat, spices, and egg.  Mix thoroughly.  Shape the mixture into small balls about the size of a walnut.  Place on a large plate or platter.  Cover.

The Sauce:

2 TBS olive oil
1 tbs ghee or smen, optional
1/2 tsp paprik
1/2 tsp turmeric
1/2 tsp cumin
2 dashes of cinnamon
1/8 tsp cayenne or red chili pepper
salt/pepper to taste
2 TBS Italian parsley, chopped, plus some for decoration
2 TBS cilantro, chopped
2TBS lemon or lime juice (I prefer lime)
1/2 preserved lemon, optional
1 chicken bouillon cube
1 cup of water

In the bottom of the tajine add the olive oil and the onion, parsley, and cilantro.  Let it simmer for a minute or two.  Then add the spices and the bouillon cube.  Simmer for about 5 minutes.  Then add the water and bring to a boil.  Slowly and gently add the meatballs.  Cover and simmer for about 30 minutes, then uncover to reduce the sauce, for about 15 minutes.  Serve with crispy bread or khobz.  Enjoy!

Cooks Note:  You can also serve this over rice or couscous.

Moroccan Tajine\Tagine with Walnuts and Dates

Majhoul dates are my favorite.  They are large and ever so sweet.  When I found a recipe with lamb and dates, I was curious how the combination would work.  I was pleasantly surprised. Sweet tajines are usually prepared with dried figs or apricots or even prunes. If dates are added this gives it a touch of luxury. Tajines like this are served to an honored guest.  I found this recipe in a book called Morocco: Mediterranean Cuisine by Konemann

Before I started cooking Moroccan food, my only experience with dates was at Christmas time.  I remember them being sent to the place where I worked in a basket and was covered with powdered sugar.  I have done lots of things with dates since that time.  This recipe calls for orange flower water.  I am going to be honest with you, I don't like the taste of it.  Whenver a recipe calls for it I use it sparingly or not at all.  However, don't be afraid to use it.  You may like the taste of it.  I did use it in this recipe.

Ingredients:

2 1/2 cups of majhoul dates

1 3/4 cups shelled walnuts

orange flower water

For Marinade:

2 onions, chopped

3 garlic cloves, minced

a pinch of saffron

1 tsp ginger

1 cinnamon stick

salt/pepper to taste

water

1 1/2 lbs of lamb, cut into equal sized pieces, it should be boneless

6-7 tbs olive oil

For Syrup:

1 1/3 cup of sugar

1 1/2 tbs orange flower water

ground cinnamon

Remove the pit from the dates and fill them with walnuts.  Soak for about 5 minutes in orange flower water. 

For the marinade, place the onions, garlic, saffron, ginger, cinnamont, salt and pepper to a bowl.  Pour about 1 cup of water in bowl and mix well.  Next add the lamb and mix well. Add to a large saucepan, cover with water.  Bring to a boil and then add the olive oil.  Cook for 1 to 1 1/2 hours, until the meat is tender. 

For the syrup, bring 3 cups of water, sugar and orange flower water to a boil, then add about 1/2 tsp cinnamon.  Place the filled dates into the syrup and then take out again.  Otherwise, the skin of the dates will start to peel backwards.  Soak the remaining walnuts in the syrup for a few minutes and then put them in a 300 degree oven to dry out for about 3-4 minutes. 



Arrange on a plate with the meat on the bottom and put the dates on top.  Garnish with syrup coated walnuts.  Serve with a salad and crispy bread.  Enjoy!

Cooks Note:  I added about 3 tbs of parsley to the recipe.  I think that it added more flavor.  

Moroccan Lamb Tajine\Tagine with Peas and Artichokes

To me, this is Moroccan cooking at its best. I guess you can call it Moroccan comfort food. The sauce is like that of a pot roast, smooth and savory on the palate.

I used frozen artichokes, which are lest costly than the fresh ones.  Plus it is quicker to use the frozen. I used frozen peas as well.  

Ingredients:

2 lbs of lamb

2 onions, chopped or sliced thin

2 garlic cloves, minced

2-3 tbs olive oil

water

1 tsp paprika

1 tsp ginger

3 tbs Italian parsley and cilantro, chopped fine

salt\pepper to taste

1 lb of artichiokes

2 cups of peas

1 tbs ghee or clarified butter, optional

Place the tagine on medium heat.  Add the oil and when hot add the lamb, onions, parsley, cilantro and spices.  Simmer for about 5 minutes.  Then add enough water to cover the meat.  Cover and simmer until the meat is tender.  For about 1 to 1 1/2 hours. If the sauce starts to get too thick add a bit more water, but not so much that the sauce is thin. Once the meat is cut easily with a fork add the peas and then artichokes on top.  Cover and simmer until the vegetables are tender.  Maybe 10-15 minutes more.  Serve with crispy bread.  Enjoy! 

Moroccan Beef Tajine\Tagine with Squash

The mild flavor of the buttercup squash and the melt in your mouth beef is a great combination.  The recipe is from the book The African and Middle Eastern Cookbook by Josephine Bacon and Jenni Fleetwood. I altered it a bit.  The original recipe calls for sweet potatoes.  I was at a farmer's market the other day and bought a buttercup squash.  I have developed a love for squash since I have been cooking Moroccan food.  Whenever we would make couscous, the squash was eaten first.  I guess that I wasn't the only one who liked the squash.  You can use pumpkin, butternut squash, or rutabaga instead of sweet potatoes.  Lamb can be replaced with the beef in this recipe as well. 

Ingredients: 

1 1/2 lbs of beef stew meat, cut into 1 inch pieces

2 tbs olive oil

2 tbs butter or ghee

1 onion chopped

2-3 garlic cloves, minced

1 tsp ginger

1 tsp turmeric

1 tsp paprika

1 tsp cumin

1/8 tsp or to taste cayenne pepper

salt/pepper to taste

1 tbs each chopped Italian parsley and cilantro

1 fresh red or green chilli, seeded and chopped (optional)

1 cup of water

1 lb sweet potatoes or squash or rutabaga, cut into 2 inch chunks

In the bottom of a tajine place the olive oil and put on medium heat.  Once hot, add the beef and simmer until it is browned on all sides.  Then add the the spices, parsley, cilantro, chilli and 1/2 cup of water.  Mix well and simmer for about 1 to 1 1/2hours on low heat.  If the sauce evaporates add a bit more water.  You need to check this periodically. Once the meat is tender, arrange the sweet potato or squash on top of the meat.  Cover and cook until the vegetable is tender.  Sprinkle with salt/pepper to your taste.  Serve with crispy bread and a salad or greens.  Enjoy!



Moroccan Potato, Fennel, and Pea Tajine\Tagine

This tajine is a vegetarian's delight.  All I can say about this one is wow!  I did add a chicken bouillon cube, but it is purely optional.  You can use vegetable stock instead. I found this recipe in the book A Month in Marrakesh by Andy Harris.  However, I added more spices and a tomato to my version.  My neighbor, who is also my taste tester, loved this and asked for the recipe.  What I like about her is that she tells the truth.  If something is not good, she will tell me and then I try to make the recipe better.  I cannot tell you how many times I made a sweet potato pie before the recipe was given her approval.

Ingredients:

2 tbs olive oil

1 onion chopped

4 cloves of garlic, minced

1 tomato, peeled and chopped

2 celery stalks, cut into small slices

1 tsp coriander

1 tsp ginger

1 tsp turmeric

1 tsp cumin

1 chicken bouillon cube, optional

1 cup of water

2-3 tbs of Italian parsley and cilantro, or just parsley, or just cilantro

salt/pepper to taste

2-3 tbs ghee or butter or smen for extra flavor and to provide body to the sauce

3-4 medium red potatoes, peeled and cut into quarters

2 fennel bulbs, cut in half and then cut in half again, small quarters

1/2 cup of frozen peas

Heat the olive oil in the bottom of a tajine over medium heat.  Add the onion, parsley, cilantro, tomato, spices, bouillon cube and simmer for about 5 minutes.  Next, add the celery and the fennel.  Cook for about 10 minutes.  Fennel is very dense and takes longer to cook than the potatoes.  Then add the potatoes and butter and sprinkle with salt and pepper.  Simmer on medium heat until the vegetables are tender.  Once done, add the peas and cook an additional 10 minutes or until the peas have plumped up.  If the sauce is too thin, uncover and simmer until the sauce has reduced.  It needs to be somewhat thick. Serve with crispy bread, alone, or over couscous.  Enjoy!

Cooks Note:  The recipe calls for the juice of 1 lemon and 1 1/2 tsp of mint.  I felt that this recipe didn't need anything more.  But feel free to experiment until you find your own special version.  

Moroccan Carrot and Chickpea Tajine\Tagine for Vegetarians

Summer is an excuse for serving light meals, especially healthy ones.

I was talking to a group of ladies about Moroccan food one night while at dinner.  One of the women is a vegetarian.  She wondered if there are dishes in Morocco without meat.  I am happy to say that there are lots of them.  This is a somewhat sweet and slightly hot tajine.  I had a veggie dinner today.  I had fried okra along with the beans and carrots. The best part is that it is all done within an hour so that you can enjoy your day and not be bogged down in the kitchen.

Ingredients:


3 tbs olive oil
1 onion chopped
4 garlic cloves, minced
1 tsp ginger
1 tsp turmeric
1 cinnamon stick
1/4 tsp cayenne pepper or red chili pepper
a pinch of ras el hanout
2-3 TBS Italian parsley and cilantro, finely chopped
1 chicken bouillon cube
1/2 - 1 cup of water
4-5 carrots, cut in half and then in half again
1 1/2 -2 cups of garbanzo beans, already cooked
2-3 tsp honey
1/4 cup golden raisins


In the bottom of the tajine add the olive oil, spices, parsley, cilantro, bouillon cube, and water.  Simmer for about 5-10 minutes.  Then add the carrots and garbanzo beans.  Simmer until the carrots are tender.  Next, add the raisins and honey, simmer for about 10 minutes, until the raisins plump up.  Serve with crispy bread.  Enjoy!


Cooks note:  This is wonderful with couscous.