Appetizers ZaaloukSalad for2people 3eggplants 2tomatoes 1smallhotpepper 1largezucchini 1cloveofgarlic minced 1handfulfreshparsley chopped 1tsplemonjuice 2Tbspoliveoil 1pinchofgroundcumin 1paprika 1pinchofgroundblackpepper Peelandcuttomatoesintosmallpieces.Cutzucchini,hotpepperandeggplantsintosmallcubes. Steameggplantuntilsoft.Putallcutandpreparedingredientsintoapanwithspicesandoliveoil. Cookonmediumheatandmashthemixturewhilecooking.Continuetomashandcookuntilmixture isready.letthesaladcoolabit.chopparsleyandaddtothemixture.sprinklewithlemonjuice andserve. BriouateswithGoat scheeseandolives for2 3people Briouatesaresmallenvelopesoffilofilledwithdifferentkindsofstuffing.Youcanfindthemfilled withmeat,cheeseorvegetables.butyoucanalsofindthemservedasadessertwithanalmondpaste fillingorfruitanddippedinhoney. 200grams(1/2lb)goat scheese 50grams(2oz)pittedblackolives paprika salt blackpepper cuminseeds 1egg 4sheetsfilodough Choptheolives.Mixcheese,olives,paprika,saltandpepperinabowl. Cutfilointo3 strips.putonetablespoonofthemixtureatoneendofthefilostrip,thenfoldupor rolltoformatriangle,rectangleoracylinder,makingsuretoclosethefilowithegg.toservethe briouates,frytheminveryhotoil.removewhentheyareagoldencolour,drainonabsorbingpaper. Tobakebriouatesintheoven. Brushwitheggyolkandcuminseedsjustbeforeplacingina350%ovenfor15minutes.
Hariraisatomatobasedsoupwithchickpeas,meat,lentilsandsmallnoodles.Itisthemost importantsoupinmoroccoasitservestobreakthefastduringthewholemonthoframadan.during thismonth,atthebreakofthefast,hariraisaccompaniedbydates,warmmilk,juices,breadand traditionalmoroccanpancakes.atthemomentofthecalltoprayer,moroccansalloverthecountry utter bismillah (inthenameofgod)biteintoadateandsipaspoonfulofharira theirfirsttasteof foodafteralongdayoffasting. 200grams(1/2lb)lamborbeef choppedintocubes 1largeonion chopped 100grams(4oz)ofcannedchickpeasordriedlentils 2tomatoes 1cupchoppedcelery ½cupchoppedfreshparsley ½cupchoppedfreshcilantro 2tsptomatopaste 1tsppowderedginger ½cupflour 1lemon cutintoquarters 1litre(qt)water salt pepper oliveoil Heatoliveoilinalargepot.Addchoppedonion,celery,meat,chickpeasorlentilsandginger.Cook for5minutes. Whilethemixtureiscooking,cuttomatoesinhalf.Removeseedsbutkeepjuice.Gratetomatoesinto abowl. Addthewaterandtomatotothemixture.Letsimmeronalowflamefor30minutes. Whileit scooking,mixflourand1cupofwaterinabowl.addthetomatopasteandmixuntilallof theclumpsofflouraredispersed.addparsley,cilantroandpeppertobowl.pourmixtureintothe pot. Letcookanother20minutes.Servewithdatesandlemons. Choukchouka for2 3people 4greenpepperscutintosmallpieces 4tomatoescutintosmallpieces 3clovesofgarlic minced ½cupfreshparsley chopped ½cupfreshcilantro chopped salt pepper cumin pinchofpaprika oliveoil Heatoliveoilinapan.Addpeppersandcookfor20minutes.Addallotheringredients.Letthem cookfor20minutesonalowheat.
Tagine TagineishistoricallyaBerberdish.Itisastewmadeofmeatsandvegetablesandtraditionally cookedinaconicalpottoallowthesteamtorise,condenseanddripbackdownintothestew. Taginesaretraditionallypreparedontopofaportableclaymajmar(muchcheaperthanastove!) underwhichpeopleputcoals.practicallyanythingcanbeturnedintoatagine meat,chicken,fish, vegetablesandsomeevenmakeitwithmeatandfruits.everypartofthecountryhasit sregional taginedishanddifferentwaystoprepareit.becausethismealtakesalongtimetoprepare,the womanofthehousestartspreparingthelunchtagineassoonasbreakfastisover. Lamb,PruneandDateTagine for2 3people ThisdishisatraditionalMoroccantagine.Becauseitissweetanditincludesdates,it softenserved whencompanyisinvited. ½kg(1lb)shoulderoflamborbeef,oronesmallchicken 250grams(1/2lb)driedprunes(around30prunes) 6dates(pitted) 1largeredonion,sliced 200grams(1/2lb)roastedalmonds 1cinnamonstick ginger mroziaspice(rasalhanout)ifavailable pinchofsaffron salt pepper Washtheprunesandputtheminonelitreofwater.Letthemsit. Putoliveoilandlambintoabigpotortagine.Cookonhighflame,turningthelambonallsides.Add ginger,cinnamon,onion,rasalhanootandsaffron.lowertheflametomedium.mixforoneminute. Removeprunesfromwaterandputaside.Pourprunewaterintothepotwithlamb.Letthemeat cookfor1 1/2hours(oruntilcooked)onalowflame.Addsaltandpeppertotaste. Addprunesanddatesinthelast15minutes.Addalmondswhenyouservethedish.
TagineofLambwithQuinces for6 8people 1½kg(3lb)shoulderoflamb 250 grams(1/2lb)driedapricots(around30apricots) 100grams(4oz)skinlessalmonds 5Tbspvegetableoil 1onion,chopped saltandfreshlygroundpepper ½tspgroundginger ½tspgroundcinnamon ½tspsaffronthreads 3quinces(about1kg) Washthequinces.Boilthemwholeforabout30minutesoruntiltheyfeelsoft.(timewillvary dependingonthesizeandripeness)drainthem,andwhencoolenoughtohandle,cuttheminto quarters.removethecores,butdon tpeelthem. Inalargeskillet,sautéthequartersinalittlevegetableoiluntilthecutsidesbrown.Thisgivesthem anicecaramelizedflavour. Washapricotsandputthemin1liter(1qt)ofwaterandletsitforwhileyourbrownthelamb. Cutlambintoabout6 8pieces(orhaveyourbutcherdothis).Heat2Tbspofvegetableoilinalarge potordutchovenandbrownthelambpieces.addthesalt,pepper,ginger,cinnamon,saffron,olive oilandonion.mixfor1minuteonmediumflame.leavefor5minutes. Removetheapricotsfromthewaterandsetaside.Addthewatertopotwithlamb.Letmeatcookfor 1 1/2hrs.(oruntilcooked)onlowflame. Duringthistime,frythealmonds. Addthequincetothemeat,skinsidedownandcookforabout20 30minutesuntiltheyaresoft but don tletthemfallapart.removethemeatandquincefromthepotandkeepwarm. Addtheapricotsandcookforanother15minutesonahighflametoreducethesauce.Addsaltand peppertotaste. Servehotwiththeapricots,almondsandquincesontopandaroundthemeat.(quinceswithskin sideup).
CouscouswithLambandSevenVegetables for2to3people Couscous,knowninMoroccoasseksu,isalsoatraditionalBerberdish.Itisadishmadeoffine semolinaandtoppedwithmeatandvegetables.tomakecouscousinthetraditionalwaytakesalot oftimeandeffort.womenseparateandmixthegrainsofsemolinabyusingthepalmsoftheirhands andsaltwater,aprocessthattakesonehourforthesemolinaalone.womeninsomepartsofthe countrystillpreparetheircouscousthisway,butmostfamiliesbuyitinpackages. Fridayisthedayofprayer,soitisaMoroccantraditionaltocelebratethisdaywithacouscousmeal. Followingthecustomofeatingfoodwiththeirhands,Moroccansnormallyeatcouscousbyrollingit intolittleballsandpoppingitintotheirmouths.thepoppingmotionisimportant,becauseif performedinaccurately,theballwithcrumblebeforeitmakesittoyourmouth. ½kg(1lb)shoulderoflamborbeef,oronesmallchicken 250grams(1/2lb)couscous 2largeonions sliced 4clovesofgarlic 1 1/2kgofmixedvegetables carrots,peeledandcutinhalf turnips,peeledandcutinhalf tomatoes,sliced zucchini,cutinhalf pumpkin,skinlessandcutintoslices smallcabbage,cutintoquarters 1canchickpeas ½cupchoppedcilantro ½cupchoppedparsley 1Tbspginger 25grams(1oz)butter pepper cumin turmeric paprika salt oliveoil Putcouscousinlargebowlandirrigatewith2cupswater.Leaveforafewminutesuntilwater absorbed.placeintopofdoubleboilerandsteamfor20minutes.returntolargebowl,addmore waterandfeatheruntilabsorbed.steamforanother20minutes.traditionallycouscousissteam3 times,butyoumightfindthattwiceisenough. Alsotraditionally,themeatandvegetableswouldhavebeenpreparedinthebottomofthedouble boilerwhilethecouscousissteaming.,butitcandryout.here swhatlahcendoes Addslicedonionsandoiltoseparatesaucepan.Whenonionsstarttobrown,addmeatandbrownit. Addthespicesandletcoolforafewminutes.Addwaterorchickenstock.Cookovermediumheat forabout20minutesandthenaddvegetables.cookanother20minutes.addcilantroandparsley neartheendofthecooking. Placecouscousonalargeplatter.Formaslightmoundandthenmakeawellintop.Themeatgoes intothewellandthevegetablesaroundit.reducethestockalittleandservewiththedish.
Pastilla(B steeya) for3 4people PastillaisanAndalusiandishthatwas perfected infes.ittakesalongtimeandalotofworkto prepare,sotheonlytimethatyouwillseethisdishinmoroccanhouseholdsisforaweddingorother specialoccasion.thisdishiscomprisedoflayersofachickenorpigeonmixture,aneggmixture,and amixtureofalmonds,sugarandcinnamon,allwrappedwithacrispycrustofouarka(orfilo)and sprinkledwithcinnamonandicingsugar. 6 8pigeonsor1wholechicken 500grams(1lb)almonds 6eggs 2largeonions,sliced 2clovesgarlic crushed saffron ½cupchoppedcilantro ½cupfreshparsley 1Tbspginger raselhanoot cinnamon 50grams(2oz)butter afewmintleaves pepper salt oliveoil 10sheetsoffile Heatoilinpot.Addthechicken,onion,garlicandherbsandspices.Cookfor1minute.Add2cupsof water.cookforapproximately30minutesoruntilthemeatiscooked.removechicken,letcooland thende boneandshred. Reducethesauce.Addeggstosauceandmixwithawhisk,cookingovermediumheatuntilit sthe consistencyofloosescrambledeggs. Putthealmondsinboilingwaterfor5minutes.Peelandfrythem.Mixthealmondsinafood processor.(ltnote I vesometimesusedalmondsliversmixedwith1tspofsugarand1tspon cinnamonandeliminatedthesesteps) Keepthesauce,pigeonandalmondsinseparatebowls,readytolayerinsidethefilo. Putthebutterandmintinasmallsaucepanpan.Lay4layersoffiloinalargecakepanorskillet, layeringthemintheshapeofaflower.placea5 th filointhemiddleofthepan.asyoulayeachpiece, brushitwithbuttersauce.spreadtheeggmixtureoverthefilo,addthemeatonthenextlayer,then thealmonds.foldthefilointothecentre.coverwithlast2piecesoffiloandfoldunderthepie. Bakeinovenfor20minutesat350F.(LTnote Iflipthepieatthispointinordertobrownthe bottomofit.theniturnitbackrightsideuptoserve. Sprinklethetopwithicingsugarandcinnamonjustbeforeserving.
Desserts Moroccansusuallyeatfruitfordessertafterabigmeal.Inmosthouseholds,you llfindasimplefruit plate,buttherearealsomanydeliciousmoroccanfruitsalads.thisdoesn tmeanthatmoroccans nevereatsweets,however.moroccanshavequiteasweettoothanddon thesitatetosnackonheavy cream filledpastriesbetweenmeals.pastriesalsoplayanimportantroleinmoroccansociety becausetheyaretheessentialcomplementtomintteawhenwelcomingguestsintoyourhome. ManyMoroccanpastriessuchascornesdegazelleandbriouateshaveanalmondpastefilling.Some pastriesonlyappearinstoresduringthebigreligiousholidayslikeramadanand Eid.Oneofthe mostpopularramadandessertsiscalledshibekkya,whichisfriedinoilandthencoatedinhoney, whichmakesasweetandgooeyaccompanimenttoharira. CreamPastilla for2 3people 4sheetsoffilo 200grams(1/2lb)crushedalmonds 50grams(2oz)crushedwalnuts ½liter(1/2quart)wholemilk 2Tbspsugar 1Tbsporangeflowerwater 2Tbsphoney maizena(cornstarch) Bakethefilointheovenuntilitbecomeslightbrown.Putthealmonds,walnutsand1Tbspsugar intoapanovermediumheatuntiltheycaramelize. Inanothersaucepan,bringthemilktoaboil.Assoonasitboils,lowerheat,addthecornstarchand mixwithawhisk.add1tbspsugarandtheorangeflowerwater.simmerandmixuntilitbecomesa cream.letcool. Layonefilosheetonaplate.Spreadonehandfulofnutmixtureoverthefilo.Drizzlewithhoney. Layanotherpieceoffiloontopandfollowthesamestepsforeachofthe3remainingpieces.Pour thecreamoverthepastillaandserve. DateRolls 250grams(1/2lb)pastrydough(youcanusefilo) datepaste 2Tbspsugar 100grams(1/4lb)crushedalmonds 50grams(2oz)crushedwalnuts cinnamon 25grams(1oz)butter Pre heatovento180c(350f).rolloutthedough(2mm(1/8 )thick).adddates,sugar,almonds andwalnuts.addthebuttertothedateandnutmixtureandmixtoapasteconsistency.cookgently overlowheat,mixingconstantly,untilbutterhassoftenedandiscompletelyincorporated.remove frompanandletcool. Rollpasteintoalongrollandplaceitinthemiddleofthedough.Wrapthedougharoundthepastry. Cutinto1 1/2 pieces.placeinbakingpanandbakefor20minutes. Youcanrollthedate cigar ingroundnutsratherthanthefilo. (LT snote thebakingseemedtodryoutthedatemixtureandyoumightconsidereliminatingthis step oratleastreducingthebakingtime.)
MoroccanMintTea Moroccanminttea,orwhatMoroccansjokinglycall Moroccanwhisky isthenationaliconfor hospitality.theingredientsaresimple,sincetheteausedisastandardchinesegunpowdertea. However,thepreparationandservicearefine tunedandessentialwhenwelcomingaguest.justlike manyasiancountries,moroccohasateaceremonyofitsown.peopledrinkteainformallyalldayin betweenmeals.butanytimeavisitorentersthehousethefirstthingthatheorshemustbeoffered istea.whenmembersoftwodifferenttribesmeettodiscussissuesoftheregionorpolitics,atea ceremonyisrequiredbeforegettingintodiscussion.mintteaistraditionallyservedinsmallglasses, althoughsometeashopswillserveittoyouintallglasseswithmintinside.whenitisserved,the personpouringtheteaholdstheteapothighabovetheglassessoastocreatealittlefoamineach person sglass.moroccanstendtoliketheirteaextremelysweet,butyoumaychoosetouseless sugarinyours. 2tspgunpowdertea 1bunchmint 2Tbspsugar Boilwater.Putteaintheteapot.Pouralittleboiledwaterfromthekettleintotheteapot.Swirlit aroundwiththeteatowashthetea.pourthewaterout.then,filltheteapotwithboiledwater.put theteapotbackonthestoveoveralowflame,untiltheteastartstosimmer.watchitcloselysothat itdoesn tboilover.taketheteapotoffthestoveandaddthemintandthesugar.