zaalouk morocco

ingredients: 1 large eggplant, peeled and chopped* 4 large tomatoes, peeled, seeded and chopped 3 cloves of garlic, finely chopped or pressed 1/3 cup chopped fresh cilantro and parsley, mixed 1 tablespoon paprika 1 tablespoon cumin 1 1/2 teaspoons salt 1/8 teaspoon cayenne pepper (optional) 1/4 cup olive oil 1/3 cup water small wedge of lemon (optional) Preparation: *Rather than peeling and chopping the eggplant, you might prefer to roast it. Slice the eggplant lengthwise and place it skin-side-up under a broiler. Leave it to roast for about 15 minutes, or until the skin is scorched and and the eggplant is very tender. Scoop out the roasted eggplant from the skin, puree it with a vegetable masher, and proceed with the recipe. To Make the Zaalouk: Mix all ingredients in a large, deep skillet or pot. Cover and simmer over medium to medium-high heat for 30 minutes, stirring occasionally. Adjust the heat if necessary to avoid burning the zaalouk. Use a spoon or potato masher to crush and blend the tomatoes and eggplant. If you like, a small wedge of lemon can be added to the pan at this time. Continue simmering, uncovered, for 10 minutes or until the liquids are reduced and the zaalouk can be stirred into a heap in the center of the pan. Serve warm or cold with crusty bread.

Meat and plum Tajine

Meat plum is one of the tastiest eating Moroccan. So is cooked in honor of guests and mustahabb in concerts and weddings. This recipe is easy to setup and not time consuming.Just follow these steps: Ingredients 1 kilo lamb or beef (no fat) 7 cloves garlic 1 cup vegetable oil 1 kilo of onions 100 grams fried almonds 3 hard boiled eggs 250 grams of plum 50 grams of sesame 1 teaspoon Skinajabir (Ginger) 1 teaspoon black pepper 1 teaspoon of margarine ½ teaspoon of saffron Preparation Place the garlic, cinnamon, ginger, black pepper and oil, ghee and saffron in a bowl and mix total Rubbed pieces of meat in the previous mixture to soak Put oil, onions and meat mixture into the cooking pot over medium heat Add a cup of water, stirring constantly so as not to burn spices Leave the pot for 45 minutes or until tender, at the same time set up a plum Put a cup of water in a pot to cook different over medium heat Add plum and sugar or honey and leave it for 10 minutes or until Atasl Make sure that the meat very mushy before applying Application in a vase, place meat and gravy and Zain Balbrkoq sesame Almgams and boiled eggsYou can modify these amounts as you want or as desired quantity. Not necessarily be bound by this method or content.

Palestinian Falafel

Ingredients: * 3 kilograms Chick Peas * 1/4 kilogram Garlic * 1/2 kilogram Onion * 1/4 kilogram Parsley * 4 tablespoons Falafel Spice: (Cumin, Turmeric, Coriander, and Cayenne) * 2 tablespoons Carboneh (baking soda) * Salt to taste. Sok the chick Peas in water for at least 8 hours. Grind the Chick Peas, Garlic, Onion and Parsely together, with a small amount of water, adding the falafel spices, carboneh, and salt. Leave set for at least one hour, then deep-fry in hot oil for about three-minutes, or until brown (note: the quantities listed are for restaurant quantities, adjust the ingredients accordingly).

Saudi Kabsa

Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all. Chicken kabsa is one of the most popular dishes in Saudi Arabia. It is considered a staple. 1 2/12 – 3 pound chicken, cut into eight pieces 1/4 cup vegetable oil 2 medium onions, sliced 1 (12 ounce) can tomato puree 2 medium tomatoes, chopped 4 cloves garlic, crushed 2 medium carrots, grated Grated rind of one orange 4 cloves 4 cardamom pods 3 sticks cinnamon Sale and pepper to taste 1 pound long grain rice 1/4 cup raisins 1/4 cup sliced almonds Sautee onion in oil until it begins to brown. Add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes over low heat. Stir in three cups hot water, grated carrot, orange rind, spices, salt and pepper to taste. Cook over medium heat, covered, about 20-25 minutes, until chicken is done. Remove chicken. Set aside to keep warm. Stir rice into the liquid inthe pan, and cook, covered over low heat for about 35 – 40 minutes, or until liquid is absorbed. Put rice on a serving platter with chicken pieces arranged around the circumfrence. Toss raisins and almonds over all.

harira Richest Soup (morocco)

Ingredients 6 oz meat cut into 1″ cubes 1 large yellow onion, small diced 3 large stalks celery, small diced 2 large steak tomatoes, grated 1/2 cup dry lentils 1 – 16oz. can garbanzo beans 1 1/2 Tbsp Salt 1/2 to 1 tsp black pepper 1 tsp turmeric 1 1/2 tbsp canola oil 2 Tbsp chopped italian parsley 2 Tbsp + 1 Tbsp chopped cilantro 1 – 6oz can tomato paste 1/4 cup broken angel hair pasta 1/3 cup all purpose flour 1 Tbsp corn starch 4.5 quarts water + more as needed 1/4 tsp smen (aged/cured salted butter) 2 eggs, lightly beaten Directions Soak the lentils in slightly warm water. In a large pot, over medium high heat, place the oil then add the meat and the onions and sautee for about 10 min. Add the celery, salt, pepper, turmeric, grated tomato, parsley, and 2 Tbsp cilantro, stir to combine, add water, cover, and bring to a boil. Uncover, reduce the heat to medium low, and simmer for 10 min. Rinse and drain garbanzo beans and lentils, then add to the pot and continue simmering about 15 min or until the lentils are just about done, then add tomato paste diluted in some water and the angel hair, stir to prevent the pasta from sticking to each other. Meanwhile, mix the flour and corn starch with a little water to make a thin paste and set aside. When the pasta is al-dente, turn up the heat to medium high, add the flour paste, and stir constantly for about 2 min. Add the remaining of the cilantro, aged butter, then pour the eggs in slow stream stirring gently so not to break the eggs too much, cook for a minute, turn off the heat, and let it sit for about 10 min. Serve with madjoul dates or your favorite dried figs. Until next time, eat well, live well! Cheers :)

Meat and Vegetable Tagine (Basic Tagine Recipe)

This recipe is for a tagine for four servings, increase or decrease ingredients based on the size of your tagine. 1 lb. cubed beef 1.5 red onions 3 carrots, peeled and cored 2 zucchinis 2 tomatoes, peeled cut in half and seeded 2 large potatoes, peeled 1 cups shucked, fresh peas 1 bunch cilantro 3 cloves garlic 2 TB cumin 1 TB ground ginger 1 TB paprika Salt Ground black pepper 1 to 2 cups of water 1. An interesting fact about home-cooking in Morocco: cutting boards are not used! Instead, they take a knife and cut vegetables in their hands and drop them directly into the cooking pot (sharp knives are rare, it’s actually quite difficult to cut yourself). Start with the onions and cut horizontally, covering the bottom of the tagine with onion discs. 2. Place the cubed meat on top in a little pile. Sprinkle salt, pepper, ginger, cumin and paprika on top. Then cut up some cilantro and garlic and sprinkle it on top too (reserve some of these aromatics for later). 3. Now, start laying vegetable slices on top of the meat, for example: potatoes cut into wedges, then carrot sticks, zucchini slices and repeat all the way around. Sprinkle more salt, pepper, ginger, paprika and cumin on top. 4. Place the tomato halves on top and drop the peas over it all. Add the remaining cilantro and garlic, a little more salt and pepper and lastly the water, just enough to cover the entire bottom of the tagine and produce delicious juices to sop up with bread!