Moroccan Cooking recipes

Tajine of potatoes

2012-09-21T10:54:00.002-07:00

Ingredients:

5 potatoes

2 cloves of garlic

1 onion

1 teaspoon of cumin

1 teaspoon of paprika

1 teaspoon of saffron

1/2 bunch of coriander

2 tablespoons olive oil

1 leaf of laurel

salt and pepper

Preparation of tajine of potatoes:

Peel and wash the potatoes. Slice the onion and put it to brown in a tajine with a spoon of olive oil.
After 2 minutes, add in the tajine potatoes and mix.
Finely chop the coriander and then, in a bowl, mix the spices and crushed garlic cloves with a spoon of olive oil and water.
Pour over the potatoes, add the laurel leaf, then cover and let cook 20 minutes, stirring occasionally.
Serve the Tajine of potatoes hot.

Moroccan spinach salad

2012-09-14T07:35:00.001-07:00

Ingredients:

1 bunch of spinach
4 cloves of crushed garlic
1 small bowl of chopped parsley and coriander
1 teaspoon of sweet pepper
2 tablespoon of oil
1/2 teaspoon of cumin and salt
hot sauce
2 tablespoon of lemon juice
red olives

Preparation of Moroccan spinach salad

Wash and chop the spinach then put them in a pan over low heat. Add oil, garlic,coriander, parsley, paprika, cumin and hot sauce.

Drizzle with lemon juice and cook, stir until the water completely evaporates. During the presentation, garnish with slices of lemon peel and preserved red olives while adding a drizzle of olive oil.

Serve the spinach salad.warm.

Moroccan donuts

2012-09-13T15:51:00.001-07:00

Ingredients:

500 g of flour
1 tablespoon of powdered sugar
1/2 teaspoon of salt
1 packet of vanilla sugar
1 egg
1.5 teaspoon of baking yeast
1 large glass of water
oil for frying

To prepare the Moroccan donuts recipe:

Place in a bowl the flour, then add the sugar, salt, vanilla sugar, egg and baking yeast diluted in warm water.

Mix well while adding warm water until you obtain a smooth paste. Countersink until the dough no longer sticks.
Take between the thumb and forefinger a ball of dough, flatten it, form a hole in its center.
Place the donuts in a plate, cover and let rise until they have doubled in size.
Fry in hot oil, brown them on both sides.
Let drain the donuts on paper towels and serve them hot with tea ( if you want ) .
You can add sugar or (melted) honey

Eggplant salad with preserved lemon

2012-09-13T14:47:00.001-07:00

Ingredients:

4 aubergines (eggplants )
1 bunch of coriander
4 cloves of crushed garlic
2 tomatoes, finely diced
1 teaspoon of salt
1 tablespoon of olive oil
1 cayenne pepper
1/2 teaspoon of pepper
1 teaspoon of cumin
1 teaspoon of paprika
1/2 teaspoon of ground coriander

How to prepare eggplant salad with preserved lemon

Roast in the oven or on fire your eggplant. Put them in a plastic bag so that the skin peels off easily. Peel and cut them into small cubes, and do not wash, you will get a lot of flavor.

In a pan, put the tomatoes, coriander, crushed garlic, your spices, olive oil and a little bit of water. Cook five minutes, then add the eggplant and mix well, you must crush the eggplant will to impregnate up the sauce. simmer for five minutes on low heat.

it's ready. This salad can be served hot or even cold.

Baghrir (pancakes with holes)

2012-09-04T15:57:00.000-07:00

Ingredients:

1 cup of flour
2 cup of fine semolina
1 tablespoon of baking yeast
1/2 teaspoon salt
1 packet chemical yeast
4 glass of water

Preparation of the Beghrir recipe:

In a blender put 3 cups of lukewarm water, add a packet of baking powder and then add semoulle fine, flour and salt.Mix them all and then add the 4th glass of water and mix again.Let stand 20 minutes.
In a pan (special for Baghir) put a ladle of the mixture to the pan and stir the mixture to be well distributed

You should get holes in baghrir. Wait until the bottom get golden.
Serve Baghrir with honey and butter.

Tagine of quince and honey

2012-08-26T10:04:00.000-07:00

Ingredients:

1.5 kilos of meat
1.k kilo of quinces
200 g butter
1 teaspoon of pepper
1 teaspoon of Safran
1 stick of cinnamon
2 large onions, grated
2 tablespoons powdered sugar
1 tablespoon cinnamon
5 tablespoons of thick honey

To prepare tagine of quince and honey:

Cut the meat into parts, rinse it, put in a pot, add salt, pepper, saffron, cinnamon, butter and grated onion. Cover with water.

Let it cook, stirring occasionally and adding water if necessary during cooking.

When the meat is almost cooked, add sugar and cinnamon, mix well and when the meat can easily pulls away with your fingers, remove it from heat and pour into the tagine, still on fire, cut the quince in half or quarters, depending on their size, unpeeled and seeded.

Add honey and cook over low heay. Watch the cooking of quinces, some quince are cooked more quickly than others, remove them progressively while cooking.

Then reduce the heat until obtaining a smoothy sauce, and return to the tagine,put on a side the pieces of meat and other quinces.

Simmer over low heat for ten minutes so that the quince imbibe good sauce.

Serve hot in a tagine. Arrange the meat and quince over and pour the sauce

Fish tagine

2012-08-25T16:49:00.000-07:00

Ingredients:

1/2 kg of white fish
5 grated tomatoes
4 cloves of garlic
Parsley and coriander chopped
1 pinch of salt, pepper, chilli, paprika and cumin
Oil

Preparation:

In a bowl, put the fish, parsley and chopped coriander, 1 pinch of cumin, salt, pepper, hot pepper, sweet pepper and 2 cloves of crushed garlic. Mix well and make balls.

In a tagine (or in a pot), put the grated tomatoes, 2 cloves of garlic, 1 pinch of salt, pepper, chilli, paprika and oil. Bring on the fire.
Once the sauce begins to boil, add the meatballs and cook fish. When the meatballs are cooked, reduce the sauce.
You can add eags if you want.
Serve it hot directly in the tagine or a plate.

Chicken tagine with lemons

2012-08-21T04:12:00.001-07:00

Ingredients:

2 small chickens, cut into pieces
2 large onions
3 cloves of garlic
3 lemons
1 pinch of saffron
1 teaspoon of gingemebre
1 teaspoon of turmeric
300g of olives
2 tablespoons chopped coriander
2 tablespoons of chopped parsley
3 tablespoon of olive oil
salt and pepper

To prepare the chicken tagine with preserved lemons and olives:

Peel and crush the garlic cloves. Peel and chop the onions. Rinse the lemons in cold water and cut into small pieces. Rinse and drain the olives.

Melt the onions over low heat in a pan with olive oil.

Wipe the chicken pieces, place them on the onions, add the saffron, ginger and turmeric and let them brown for 5 minutes over medium heat, turning them several times. Add garlic and chopped herbs, salt and pepper, then pour 35 cl of water and leave until boiling. Lower the heat, cover and cook for about 40 minutes.

Remove the chicken from the pan, add the olives and lemon pieces, and let simmer for 10 to 15 minutes uncovered. Put the chicken in the sauce and heat. Serve the chicken tagine with candied lemon and olives very hot.

The Moroccan Tagine / Tajine

2012-08-20T16:07:00.001-07:00

The Moroccan cooking is known by the tagine, and it has been the national meal for centuries, it's a symbol of Moroccan hospitality. Tagine is the synonym for delicious meals and the art of tasting.
The origin of the word Tagine is Persian and means "meat with vegetables and graw".

What should I know before buying a tagine?

There are two types of tagines, one made from clay and another decorated (it shines).

The first is used for cooking, it cooks very slowly over low heat over coals, the second can be used as a decoration, but if you like to use it for cooking, the cooking is on gas, you are obliged to put metal below for avoid damaging the tagine and reduce the amount of gas.

What should i know before using a tagine ?

If you buy a Moroccan tagine, do not use it directly, please follow the following to advices:

You must put the tagine in water for 24 hours.
When it dries, heat the olive oil in the tagine for 5min (you can also add thyme).
Then wash it and use it.

Why ?

(to be continued...)

Fekkas with raisins and almonds

2012-08-15T06:29:00.002-07:00

Ingredients:

200g of almonds
200g of raisins
1 kg of flour
5 eggs
2 packets of vanilla sugar
1 packet of baking powder
1 cup of sugar (you can use more or less)
A bowl of oil
2 egg yolks
1/4 teaspoon of coffee (optional)

To prepare fekkas with raisins and almonds:

In bowl, combine eggs and sugar, add the oil and crushed almonds, raisins and flour and baking powder (add more flour until the good consistence)

Form 5 or 6 sticks, brush mixture of egg and Nescafe, cook for 15 minutes at 180 °.

Remove from the oven and cover with a damp towel. Allow a few hours and then cut using a sharp knife.

Return the Fekkas to the oven until you get a beautiful golden color.

Fish tagine with fennel

2012-08-14T07:52:00.001-07:00

Ingredients:

1kg of white fish
500g of fennel
200g of green peas
1 head of garlic chopped
1 small bunch of parsley and cilantro
1 small glass of olive oil and cooking oil
1 teaspoon of paprika
1 teaspoon of turmeric
1 teaspoon of cumin
150 g of olives
2 hot peppers (optional)
1/4 teaspoon of spices for fish
bay laurel
salt and pepper to taste

To prepare the fish tagine with fennel:

Place a pot on the fire. Put the oil, salt, pepper, cumin, paprika, chopped garlic, chopped parsley and chopped coriander, turmeric. Let the whole cook for 5 minutes.

Add fish, fennel, peas, spices for fish, bay laurel, hot peppers, olives and a glass of water. Let the whole cook for 20 minutes.

Serve the fish with fennel tagine warm.

Moroccan green tea with mint

2012-08-13T07:55:00.000-07:00

Ingredients

Green Tea Unscented
1 bunch of fresh mint
10 to 20 pieces of sugar

Preparation

Heat the water. Fill a glass of boiling water over two teaspoons of green tea.
After a minute, discard the liquid (to remove the first bitterness of tea), and keep the tea. Add remaining water. To facilitate the handling, it is recommended to have a little teapot, originally equipped with a pouring spout.
Then add fresh mint, by drowning immediately the leaves in water. Indeed, if they float, they take a burnt taste, slightly bitter, that Moroccans recognize instantly ...
On top, add the sugar (at least 10-20 pieces of sugar for 4-5 glasses).
To mix, do not stir with a spoon. Take a glass, pour the contents of the teapot in the glass, then pour the glass into the teapot. Repeat the process several times.
Pour the tea into the glasses, taking the pot on high for frothing sugar and drink ... very hot!

Tagine :Turkey tagine with sweet potatoes

2012-08-12T16:18:00.003-07:00

Ingredients:

1kg of turkey legs chopped
300g sweet potatoes, peeled, chopped into pieces of 4 cm
400g of chickpeas,strained
1/2 teaspoon of saffron filaments
125ml (/ 2 cup) of hot chicken stock
1/2 cup of chopped fresh cilantro
1/2 cup of chopped fresh parsley
1/2 cup of chopped fresh mint
turmeric
1/2 teaspoon of ras el hanout
1/2 teaspoon of cayenne pepper
fresh coriander sprigs (to serve)
fresh mint leaves (to serve)

Preparing turkey tagine with sweet potatoes:

To prepare therecipe of turkey tagine with sweet potatoes:

Put the saffron in a small pot resistant to heat. Add boiling water and leave it for 20 minutes to infuse.

Mix the coriander, parsley, mint, turmeric, ras el hanout, cayenne pepper, saffron and turkey mixture into a large bowl. Cover with plastic wrap and refrigerate for 2 hours to marinate.

Add sweet potatoes to turkey mixture and mix well. Transfer to a tagine or a pot. Cover and cook over low heat for 45 minutes or until turkey pieces are well cooked.

Add the chickpeas. Cover and cook for 10 minutes. Garnish the turkey tagine with sweet potatoes with sprigs of cilantro and mint leaves.

Horns of gazelles

2012-08-11T23:31:00.000-07:00

Ingredients:

500g of amndes powder
250g of caster sugar
A pinch of cinnamon
2 tablespoons of melted butter
2 tablespoons of orange blossom water
300g flour
A pinch of salt

To prepare gazelle horns:

Put the flour and salt in a bowl and make a well in center.
Put the melted butter and a tablespoon of orange blossom water, and mix by adding the flour progressively to the center.

Knead for about ten minutes, adding optionally some water.

Mix the almond powder, cinnamon, a tablespoon of orange blossom water and sugar in a bowl.
Blend the mixture until getting a compact dough but soft. Take balls of almond paste 'size of a nut ) and shape it into small rolls with tapered ends.

Divide the dough into pieces about the size of a small orange. On the level of flour, spread each piece of dough with a rolling pin, into a long rectangle of 1 mm thickness.
Place the rolls of almond paste in the middle of each dough rectangle in length, by spacing them from 3 to 4 cm. Wet the dough around and fold for covering the farce. Solder the dough and cut out in a semicircle around each pile of farce.
Preheat the oven to 150 'C. Bend each piece into a crescent shape and store it on an oiled baking sheet. Bake for 10 to 15 minutes: the gazelle horns are barely brown.

Chebbakia :a pure Moroccan recipe

2012-08-11T23:02:00.000-07:00

Ingredients:

1kg of flour
2 egg yolks
1/2 teacup of vinegar
250g of melted butter
1/2kg toasted sesame seeds, mixed 3 times
A little bit of arabic gum powder
A little bit saffron
A little bit of pure saffron
1 teacup of orange blossom
2L of oil for frying
2kg of honey
15g baking yeast

Recipe & preparation:

In a bowl, place eggs, melted butter, saffron, pure saffron dissolved in warm water, the orange blossom water, vinegar, arabic gum, the dissolved yeast in warm water, mix well until you get an homogeneous blend.

Put in a bowl the flour and sesame seeds, stir them well, dig a well and add the mixture, knead well for 20 minutes with the palms of the hand, until obtaining a smooth paste and malleable.

Make with this dough balls about the size of orange, cover them with a cloth.

Spread the dough with a rolling pin until you get a thickness of 2 or 3mm, cut it in the form of rectangles : size of 8 to 10cm using a serrated wheel, then cut in these rectangles four tears parallel avoid not to cut the edges.

Lift with your fingers the three unpaired strips up and leave the other two down and then try to join the two opposing angles in order to succeed to form a flower, continue the operation with the remaining batter.

Put the Chebbakia on a plate and cover them with a clean towel and let stand for 15 minutes.

Heat honey in a pan in a double boiler, add two tablespoons of orange blossom.

Heat oil in skillet and brown the chebbakia of both sides, remove them and immediately dip them in warm honey, decorate them with toasted sesame seeds.

Moroccan salad with orange and cinnamon

2012-08-11T06:11:00.000-07:00

ingredients:

6 oranges (or more)
4 tablespoons of orange blossom water
2 tablespoons of sugar
1 teaspoon of ground cinnamon
2 sprigs of fresh mint

preparation:

Peel the oranges, carefully removing the white skins. Cut them into thin slices and remove the seeds.

Mix the orange blossom water and sugar.

Arrange orange slices in a rosette of 4 dessert plates.

Drizzle with orange blossom water and sprinkle each plate with few leaves of mint.

Tajine with artichokes and beans

2012-08-11T06:04:00.000-07:00

ingredients:

1 kg of sheep meat
1 kg of artichoke
1 kg of fresh beans
1 clove of crushed garlic
A spoon of ginger
salt
saffron
1 lemon
oil
Lemon juice

preparation:

Peel the artichokes, use only the funds that are thrown progressively in a bowl of vinegared water. Clean the beans and reserve.

Cut the meat into pieces, put it in a casserole with a little of oil and salt, cook it for few minutes. Add ginger, saffron and garlic. Cover it with water and cook. Add water if necessary.

When the meat is cooked, add the beans with lemon juice, 1/2 lemon approximately. In the middle of cooking, add the artichoke hearts and cook it all. Reduce the sauce until you get a creamy sauce, add the lemon into quarters during cooking.

Serve it hot, prepare the vegetables in a dish covering the meat, decorate with lemon quarters.

Pastilla with Seafood

2012-08-09T11:22:00.001-07:00

Ingredients:

25 sheets of brikes
3 beaten eggs
1 kg of cooked peeled pink shrimps
750 g of squids
250 g sprinkles Chinese
750 g of white fish (cod, whiting, monkfish ..)
Finely chopped 1 bouquet garni (coriander, parsley)
4 large shrimp for decoration
4 spoons of oil soup
Salt and pepper

To prepare the recipe of seafood pastilla:

Wash well the squid and white fish, cut them into small pieces then cook them for 15 minutes in a frying pan over medium heat.

Soak the noodles in boiling water for 5 minutes. Drain and roughly chop the.

In a bowl, mix the fish with noodles, coriander, parsley, oil, pepper, harissa and salt.

Grease a pan. Arrange a first layer of sheets that move beyond widely, making them overlap.

Stack 2 or 3 then sheets in the center to consolidate the basis of pastilla.

Spread the filling evenly over the selected surface.

Fold the excess.

With a brush dipped in beaten egg, brown the surface of the pastilla.

Preheat the oven at 200 ° C and let cook for 20 minutes.

Decorate your pastilla with shrimp.

Couscous with 7 vegetables

2012-08-09T08:49:00.000-07:00

Ingredients:

1.5kg of couscous
1.5kg of lamb meat
150g chickpeas, soaked in water the previous day
2 onions, thinly sliced
750g of carrots
750g courgettes
750g turnips
500g fresh broad beans
1 small green cabbage
2 tomatoes
1 bunch of coriander
100g of salted butter
150g of dried grapes
1 dose of saffron
salt, pepper, ginger

To prepare the recipe cousous with 7 vegetables:

Put in the bottom of the couscoussier : meat cut into 8 pieces, butter, onions, chickpeas, saffron, coriander, pepper, salt. Let simmer over low heat for 10 minutes then add 2 liters of water. Let it cook 1 hour and cook the couscous at the same time.

Wash vegetables, peel and cut them into 2. Add the in the bottom of couscoussier one by one in order and at 10 min intervals, starting with carrots, turnips, cabbage, zucchini, tomatoes and shelled beans the same time, and finish with dried grapes. Always ensure there is enough juice or you can add water at the bottom of the couscoussier.

Once the seeds are cooked, Blend in a bowl of a ladle sauce mixed with a tablespoon of salted butter, wet the couscous with it and stir with a spatula.

Arrange the seeds in a large bowl, Make a well in center and put in the meat on top and decorate with the vegetables around it. Sprinkle the couscous with 4-5 ladles of sauce until it will be less dry.

Serve hot with couscous to a bowl of hot sauce.

Harira Fassia (Soup)

2012-08-09T06:15:00.000-07:00

ingredients:

300g of meat, preferably lamb shoulder
1 big onion
150g of chickpeas
4 juicy tomatoes
4 stalks celery
1 bunch of parsley
1 bunch of coriander
A dose of Saffron
1/2 tea glass of lentils
1 tablespoon concentrated tomato
3 tablespoon of flour
Salt and Pepper

Preparations:

The night before let soak the chickpeas in cold water. Cut meat into small dice. Peel and chop onion very finely. Peel the tomatoes. leave them whole. Put everything in a large pot with chickpeas, saffron, pepper, salt and 3 liters of water. Cook 20 minutes over medium heat.

Wash and chop the coriander and the parsley, celery cut into small dices.

Stir in lentils, tomato paste diluted in some water, coriander, parsley, celery. Cook another 20 minutes, and then bind the soup with flour mixed with a glass with cold water. Continue stirring with a spatula to prevent the formation of lumps.

Simmer uncovered for 10 minutes, stirring occasionally.

Serve the harira hot with lemon squares.

Bissara (soup with dried beans)

2012-08-09T05:58:00.000-07:00

Ingredients:

250g of dried beans shelled and chopped
1 cup of olive oil
2 cloves of garlic
Cumin, salt
2 small hot pepper

how to prepare it:

In a pressure cooker put the beans well washed, peeled garlic cloves, cumin and salt.

Cook them over low heat for 30 to 45 minutes. When the beans are cooked, put them in a blender to make a puree. It is necessary that stays liquid, add hot water if necessary.

Serve it hot, sprinkle olive oil and cumin.

Brain Tajine Recipe

2012-08-09T05:39:00.000-07:00

Ingredients:

4 of sheep brain
3 cloves of garlic
A tablespoon of red pepper
Teaspoon of salt
A teaspoon of minced Qsber
2 tomatoes
Cup olive oil
A tablespoon of cumin

How to prepare:

We put brains in a warm water to remove the foreskin easily in a Tagine, we add oil, salt and minced garlic and red peppers and qsber and chopped tomatoes (small pieces). Put the pot on a low heat, then drip the brains and thrown them in the Tagine for 15 minutes, then add cumin .