Feasting on couscous handful!

Food and meals play an enormously important role in Moroccan family life. Cooking is regarded as an art, and family occasions – births, circumcisions, marriages, name days, and other events – are opportunities for a celebratory diffa, a banquet that may be more or less extravagant.

Everyday meals are relatively simple. Again depending on circumstances, the main meal for an ordinary family on an ordinary day may be a simple tajine, with mean or not, or a dish of couscous with vegetables and meat if available. Alternatively there could be a nourishing, thick soup. Either way, the main dish is served with large wedges of bread, possible with fresh fruit to finish, but almost certainly with hot mint tea.

Traditionally, meals are served on low, usually round tables. Diners sit on cushions around the table and us the thumb and first two fingers of their right hands to serve themselves from a central dish. Occasionally a spoon is provided, but bread is by far the most widely used implement.

Food stalls provide tasty snacks: bowls of steaming soup, hot chickpeas or broad beans, hard-boiled eggs dusted with cumin, meat grilled on skewers, simple salads, and sweet cakes. Freshly cooked ring doughnuts are threaded on string and carried home

Beef Tajine With Almonds and Prunes

3 lb. (1.5) beef

2 sp olive oil

1 tsp salt

½ tsp ground black pepper

1 tsp powdered cinnamon

¼ tsp powdered ginger

½ tsp powdered saffron

3 short cinnamon sticks

4 oz. butter

2 large onions

¼ cup (60 g) sugar

1 strip lemon peel

1 lb. (480 g) dried prunes

blanched almonds

fresh watercress or mint

Combine the oil and ground spices in a bowl. Cut the beef into cubes, chop the onion finely, and mix both into the oil and spices. Let stand. Sear the meat lightly in the butter, add any remaining marinade and enough water to cover. Simmer until meat is tender.

While the meat is cooking, cover the prunes with boiling water and leave to stand for 20 minutes. Drain the prunes and cook them in a small amount of liquid form the meat.

Add the lemond peel, cinnamon sticks, and half the sugar.

Stir the remaining sugar into the meat. Arrange the meat and prunes and their sauce on a serving dish. Boil the remaining liquid from the meat rapidly to reduce it by half. Pour over the meat and prunes. Garnish with almonds sautéed in a little butter and with watercress or mint. Serve with rice or couscous.

Harira Soup

Harira is the traditional soup served during Ramadan. This is a rich soup that will hit the spot. It has whole fava beans and lentils. Enjoy and have a great Ramadan.

1 cup dried fava beans, soaked, drained and skinned
2 tablespoons olive oil
2 medium onions, finely chopped
2 pounds leg of lamb, cut into 1-inch cubes
a pinch of saffron
1 teaspoon turmeric
2 teaspoons ground ginger
water
8 ripe tomatoes, peeled, seeded and chopped
1/4 cup parsley, chopped
1/8 cup cilantro, chopped
1 cup dried lentils, soaked and drained
1 teaspoon black pepper
1 teaspoon cinnamon
1/4 cup dried angel hair pasta or fideo pasta
salt to taste
2 tablespoons cilantro leaves, chopped. For garnish
1 lemon cut into wedges for garnish

In a large soup pot, heat the olive oil and saute the onions and lamb until the onions are tender and the meat is slightly browned.

Add the saffron, turmeric, ginger and enough water to cover. Bring to a boil then add the fava beans and cook covered for 1-2 hours or until the fava beans are tender.

Add the tomatoes, parsley, cilantro, lentils, black pepper and cinnamon. Cover and cook until lentils are tender, about 30 minutes.

Add the pasta with continuous stirring and let simmer until pasta is tender. Season to taste with salt.

To serve, ladle into bowls with a sprinkle of the chopped cilantro. Serve with the lemon wedges

Meatballs

The Ras El Hanout spice used with the meatballs will bring out the best in them. Use lamp, or beef. Lamb, however, is the traditional meat in Morocco.

1 lb. ground lamb (or beef)
1 onion, chopped
2 teaspoons Ras El Hanout (see glossary at the end)
2 tablespoons chopped cilantro
2 tablespoons roasted sesame seeds
salt and pepper to taste
1/2 cup flour
1/2 cup olive oil

Meat balls preparation:
Combine all ingredients, except flour and oil. Kneed well then form into walnut size meat balls.

Dust each meat ball with the flour.

In a medium pan, heat oil then brown meat balls in hot oil on all sides. Set on a plate covered with paper towel to absorb any excess oi. Keep warm

Serve with lettuce leaves and fresh mint leaves along with warm bread.

Stuffed Kufta (Kefta Mahchiya)

 The meat balls:
1 pound ground beef (or lamb)
1 onion, finely chopped, or grated
1/2 cup dried bread crumbs
1 egg, beaten
1 teaspoon Ras El Hanout Spice (see glossary down)
1 teaspoon salt
1/4 teaspoon ground pepper
2 eggs, hard boiled and sliced into wedges

The stew:
3 tablespoons olive oil
4 onions, thinly sliced
1 large tomato, peeled and sliced
1 teaspoon Ras El Hanout Spice (see glossary down)
a small pinch of saffron (see glossary below)(about 10 threads)
5 cloves, whole
2 cup water
1 8-oz. can tomato sauce
1 teaspoon salt
1 cup raisins
1 tablespoon honey

Meat balls preparation:

Combine beef (or lamb), onion, dried bread crumbs, beaten egg, Ras El Hanout, salt and pepper. Kneed well then spread walnut size lumps onto the palm of your had to make a disk.

Place one egg wedge onto the middle of the meat disk and gather the edges of the disk around the egg wedge to make meatballs stuffed with egg.

Place the stuffed meatballs (Kufta) on a platter, covered with plastic wrap for about 10 minutes to rest. Meanwhile, prepare the stew.

Stew preparation:
In a 4-quart pan heat the oil on high heat.

Fry the onions until tender, about 15 minutes.

Add the tomato, Ras El Hanout spice, saffron and cloves. Stir to coat. Saute for a few minutes.

Add the water, tomato sauce, salt, raisins and honey.

Bring to a boil on high heat, then reduce heat to medium. Cook for 15 -20 minutes.

To cook the Kufta, place them in the simmering sauce. Do not stir. Let simmer, covered for about 10 minutes, or until the meat is cooked.

Serve with Basic cooked rice, or rice with saffron, almonds and raisins.

Rice with Saffron, Almonds and Raisins

Prepare rice according to package directions. If you buy bulk, or have no directions, follow these steps. Remember, the amount of water, and simmer time vary based on the type of rice you use. For this recipe, I recommend Basmati brand long grain rice. Basmati rice requires twice as much water as rice, e.g., two cups water to one cup of rice. Most other long grain rice brands require equal amounts of water to rice.

2 cup long grain rice
4 cups water
1 tablespoon Rose water
1 pinch saffron (see glossary below)(about 20 strands of good quality saffron)
4 tablespoons vegetable oil
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup slivered, raw, unsalted almonds
1/4 cup raisins

In 2-quart pan, mix water, saffron, salt and oil.
Bring to a boil on high heat.
Add rice.
Bring back to a boil then lower to medium heat.
Let cook uncovered until most of the water is absorbed.
Mix from the bottom up, lower heat to low, cover and let simmer for at least 15 minutes or until meal time.
Meanwhile, heat the 2 tablespoons of vegetable oil in a small pan, then fry the almonds until slightly brown. Add the raisins to the almonds, stir for few seconds until fluffy. Remove from heat and set aside.
Mix again bottom up then serve in a platter. Garnish with the almonds and raisins

Moroccan Duck with Tagine

1 duck, or chicken - split down the back and flattened. Some small bones may crack; this is o.k.
1/4 cup chicken broth
1 teaspoon ground coriander seed
1 teaspoon cardamom
1 teaspoon ground black pepper
3 tablespoons olive oil

The Tagine
3 tablespoons olive oil
1 onion, chopped
1 tablespoon Ras El Hanout
1 tomato, chopped
1/2 teaspoon salt
1/2 cup raisins
1/2 teaspoon almond extract
1/4 cup honey
1 16 oz. can chicken broth

Combine chicken broth, coriander, cardamom, black pepper and olive oil. Coat the duck (or chicken) with the spice mixture and let marinade in the refrigerator for several hours, or over night.

Bake the marinated duck (or chicken) in a 350 degree oven until tender and its juices run clear (about 1 hour).

Let rest for 10 minutes before carving, or serve whole for your guests to remove desired parts.

While the duck (or chicken) is baking, prepare the tagine as follows:

in a 5 quart dutch oven or pot, heat oil

To the hot oil, add the onions and Ras El Hanout and saute until the onions are soft and translucent, about 10 minutes

Add the tomato, salt and raisins. Saute for a few minutes until the raisins are tender and fluffy.

Add the almond extract, honey and chicken broth. Bring to a boil on high heat, then lower the heat to simmer. Let simmer for 20 minutes, or until meal time.

Serve with the duck (or chicken) and warm bread to dunk or soak in the broth

Mrouziya

An ancient lamb recipe. The spicy sweet flavor of the lamb will make your taste buds leap out of your mouth. If you don't like sweet meats, reduce the amount of honey. You can use a relatively tough cut of lamp for this dish because the long simmering will tenderize it.

2 pounds lamp chunks (lamb shoulder, neck, leg or a combination thereof)
2 teaspoons Ras El Hanout
2 cups water
1/4 cup olive oil
1/4 cup honey
1/4 cup raisins (or other dried fruits)
1/2 cup whole blanched almonds, toasted

Heat oven to 350 degrees.

Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5 quart pot with a fitting lid.

To the pot, add the water, olive oil and honey.

Bake in the oven until the meat is very well done (about 2 hours).

Remove the meat from the pot and keep warm. Skim extra oil.

To the pot, add the raisins. Simmer until the raisins cook through and the stew has thickened.

Return the lamp to the stew. Bring back to boil for about 2 minutes.

Garnish with the toasted almonds. Serve with warm bread, or with Basic Cooked Rice, or Rice with saffron, almonds and raisins.

Chicken Bastilla

This is a wonderful recipe that is composed of paper-thin dough that is stuffed with the chicken mixture. We use chicken in this recipe, but you can use the traditional pigeon or quail.

The Stuffing:
2 tablespoons vegetable oil
1 medium onion, chopped
2 chickens, cut to serving pieces, skinned
1/2 bunch parsley, chopped
1/4 bunch cilantro, chopped
1 teaspoon Ras El Hanout (see glossary below)
1 cup water
3 eggs, beaten
salt and pepper to taste
1/4 cup powdered sugar
1/2 cup slivered almonds, coarsely ground
1/3 cup powdered sugar
1 tablespoon cinnamon, ground
12 sheets Fillo Dough
2 sticks butter, melted

In a 5 quart pot, heat the vegetable oil. Fry the onions and chicken until the onions are limp.

To the onion and chicken mixture, add the parsley, cilantro, Ras El Hanout and water. Bring to a boil on high heat then let simmer on medium heat until the chicken is tender, about 25-30 minutes.

Remove the chicken from the pot and let cool to the touch. Let the sauce simmer.

To the simmering sauce, add the eggs, salt and pepper and 1/4 cup powdered sugar. Meanwhile, de-bone the chicken, shred and add to the simmering stew. Bring back to a boil then remove from heat and set aside.

Combine the almonds, 1/3 cup sugar and cinnamon. Set aside

Using a 12 inch diameter plate, tray or a pizza pan as a template, cut the stacked Fillo Dough sheets in a 12 inch circle.

Using the melted butter, butter a 12 inch or larger pan, oven-proof plate or a pizza pan. Butter and stack three of the Fillo Dough sheets on the pan.

Sprinkle half of the almond mixture evenly over the Fillo Dough sheets.

Spread three more buttered sheets on top and cover evenly with the chicken mixture. Leave about 1 inch of the outer edge uncovered. Fold the edge over the chicken mixture.

Cover the chicken mixture with three buttered Fillo Dough sheets. Spread the remaining almond mixture over the top layer.

Cover the entire assembly with the remaining Fillo Dough sheets after buttering them. Tuck the edge under the assembly.

Bake in a 400 degree oven for about 25 minutes, or until the Fillo Dough is golden in color.

Sprinkle with powdered sugar and cinnamon.

Serve immediately.

Makes about 8 servings.

Couscous

The word, Couscous, refers to the raw ingredient, as well as to the prepared basic dish (described below).
Couscous is served with a meat sauce, and topped with a spicy oil and pepper mixture called Harissa. The most wonderful thing about Couscous is its ability to carry the flavor of the sauce it is mixed with. Its ability to absorb liquid (the sauce), as well as its lightness and porous texture make it an ideal choice for sauces.
Outlined below is the recipe for the basic Couscous. Look up a specific sauce recipe to cook with the Couscous.

Sauces:
Couscous Casablanca
Chicken couscous
Fish couscous

Couscous Recipe:

2 cups chicken broth
2 tablespoons butter
1/8 teaspoon (or a few strands) saffron (see glossary below)
2 cups couscous

In a medium saucepan, bring the chicken broth to a boil, on medium heat.

Add the butter and saffron, bring back to a boil.

Gradually, stir in the couscous. Remove from heat, cover and set aside to steep for at least five minutes.

Serve with any of the sauces above, along with Harissa

Couscous Casablanca

 Outlined below is the sauce recipe. Traditionally, this recipe MUST include, both, chicken and lamb, and seven vegetables; eat up. Serve with couscous.

 2 tablespoons olive oil
4 onions, thinly sliced
1 pound lamp, cut into chunks about 1 inch square
1 chicken, cut into serving pieces
1 16 oz. can whole tomatoes
1/4 bunch fresh parsley, tied in a string as a bunch
1/4 bunch fresh cilantro, tied in a string as a bunch
8 cups water
1/8 teaspoon saffron (see glossary below)
1 teaspoon ground turmeric
2 teaspoons ground ginger
4 carrots, cut into quarters
4 turnips, peeled and cut into quarters
1 16 oz. can of garbanzo beans
4 celery sticks, cut into thin sticks
1 16 oz. can butternut squash flesh, cut into chunks (when in season, or use potatoes)
4 zucchinis, quartered
salt and pepper to taste
1.4 cup raisins, soaked in hot water to fluff, then drained
2 tablespoons Harissa (see glossary below)

Chicken Couscous

Outlined below is the chicken sauce recipe. Serve with couscous

2 tablespoons olive oil
1 chicken, cut into serving pieces
3 onions, sliced
3 garlic cloves, pressed
4 tomatoes, chopped
3 bell peppers, cleaned and quartered
1/8 bunch fresh parsley, tied in a string as a bunch
1/8 bunch fresh cilantro, tied in a string as a bunch
1 teaspoon Ras El Hanout spice (see glossary below)
10 cups chicken broth
1 cup raisins
1/4 cup toasted pine nuts
salt and pepper to taste
1/4 cup toasted sliced almonds
2 tablespoons Harissa (see glossary below)

In an 8 quart pot, heat oil. Saute the chicken until browned on all sides

Add the onions, garlic, tomatoes, bell peppers, parsley, cilantro, Ras El Hanout and chicken broth. Stir to mix and bring to boil on high heat, then let simmer on medium heat. Simmer until chicken is tender, about 45 minutes.

Remove chicken and bell peppers from the broth and keep covered in a warm place.

Add the raisins and pine nuts and salt and pepper to the broth, let simmer until meal time.

At meal time, mound the couscous onto a large platter. Top with cooked vegetables and surround with chicken. Garnish with almonds.

In a separate small bowl, mix about 1 cup of the broth with the Harissa and set on the table for guests to help themselves.

Fill another soup bowl with the remaining broth. Guests can top their couscous, vegetable and meat mixture with the broth and Harissa sauce.

Fish Couscous

 Outlined below is the fish sauce recipe. Use a mild, firm fish like sea bass or red snapper. Serve with couscous

4 tablespoon olive oil
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon black pepper
8 cups water, chicken broth, or fish stock
1/4 bunch fresh parsley, tied in a string as a bunch
1/4 bunch fresh cilantro, tied in a string as a bunch
1 1/2 pounds tomatoes, quartered
4 carrots, peeled and cut into think sticks
2 turnips, peeled and quartered
6 zucchinis, cut into think sticks
2 red bell peppers, seeded, cleaned and cut into thin sticks
2 tablespoons olive oil
2 garlic cloves, sliced
3 pounds fish fillets
2 tablespoons Harissa (see glossary below)

In an 8 quart pot, heat oil. Stir fry the paprika and cumin, turmeric and black pepper until roasted, about 2 minutes.

Add the water, chicken broth, or fish stock, parsley, cilantro, tomatoes, carrots and turnips. Bring to a boil and cook until carrots are tender.

Add the zucchinis and bell peppers. Bring back to a boil and cook bell peppers are tender.

Remove the vegetables from the stock and keep covered and warm.

In a frying pan, fry in the oil the garlic. Remove the garlic and add to the simmering broth.

In the garlic oil, fry the fish for a few minutes on each side until slightly browned.

To the simmering broth, add the fish. Cook until tender.

At meal time, mound the couscous onto a large platter. Top with cooked vegetables and surround with fish.

In a separate small bowl, mix about 1 cup of the broth with the Harissa and set on the table for guests to help themselves.

Fill another soup bowl with the remaining broth. Guests can top their couscous, vegetable and meat mixture with the broth and Harissa sauce.

Fish Stuffed with Eggs, Onions, and Preserved Lemons

 3 1/2 pounds firm white fish fillets (red snapper, seabass, halibut, etc.)
4 cups shopped red onions
Pinch saffron
Salt to taste
1/4 teaspoon ground black pepper
2/3 cup olive oil
3/4 cup chopped parsley
6 tablespoons butter
3 eggs
1 1/2 preserved lemons
1/2 cup water

Wash fish and dry

In a pan, combine the onions, saffron, salt, pepper half of the olive oil, parley and 2 tablespoons of the butter. Cook for 15 minutes, or until the onions are soft and transparent

Meanwhile, scramble the eggs and cook in a separate frying pan in 2 tablespoons butter. When firm, add to the onion mixture

Rinse the preserved lemons and discard the pulp. Slice the peel and add to the onion mixture. Keep the onion mixture on medium heat to heat the preserved lemons and the eggs through

Place the fish fillets in an oiled baking dish. Cover with the onion mixture. Sprinkle with remaining olive oil and butter. Add 1/2 cup water and bake covered in a 400 degree oven for 30 minutes

Serve with rice, couscous and/or bread.

Chicken with Eggs, Lemons, and Olives

2 chickens, cut up
1 cup chopped parsley
3 cloves garlic, peeled and chopped
3/4 cup grated Spanish onion
Salt to taste
1/2 teaspoon ground ginger
Pinch saffron
3/4 teaspoon ground pepper
1/4 cup melted butter
3 long cinnamon sticks
2 cups water
10 eggs
2 preserved lemons. Rinsed and diced
8 pickled Kalamata olives, pitted and chopped
2 tablespoons lemon juice (from the preserved lemons jar)

To a casserole dish, add the chicken, 2/3 cup of the parley, garlic, onion, salt, spices, half the butter and the cinnamon sticks. Stir fry on medium heat until the spices are aromatic and the garlic is limp

Add water and bring to a boil. Simmer, covered, about 1 hour (may need to add more water)

Remove chicken from the sauce to a serving dish and set aside. Keep warm

Discard the cinnamon sticks from the broth. Boil the broth down uncovered until you get 2 cups of thick and rich sauce. Pour over the chicken

Beat the eggs and combine with remaining parsley. Mix in the preserved lemons and olives

Pour the egg batter over the chicken. Cover

Bake on the middle shelf of a 350 degree oven for 20 minutes

Transfer the dish to the upper shelf, raise the oven temperature to 450 degree, dot with remaining melted butter and let cook for 10 minutes, or until the eggs are completely set and the chicken has browned slightly

Sprinkle with lemon juice and serve at once.

Tagine of Fish

1/4 cup minced parley
2 tablespoons minced cilantro
1/2 cup olive oil
2 teaspoons paprika
Pinch saffron
1 teaspoon ground ginger
1 lemon
4 six-ounce boned fish fillets
4 tomatoes, peeled, seeded and chopped
2 garlic cloves, minced
1 teaspoon ground cumin
Salt and pepper to taste
2 carrots, peeled and sliced diagonally
1 onion, thinly sliced
1 teaspoon preserved lemon pulp
12 green or black olives, pitted

In a large bowl, combine the parsley, cilantro, olive oil, paprika, saffron and ginger. Add the juice of a half lemon. Coat the fish fillets with this mixture and refrigerate for 1-2 hours, turning over occasionally. Cut the other lemon half into thin slices and set aside

In a large saucepan, combine the tomatoes, garlic, and cumin. Cook over medium heat, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper. Set aside

Line the bottom of a casserole dish with the carrot slices, cover with the onion slices. Spoon the tomato sauce over the onions. Cover and cook over medium heat until the carrots are tender, 15-20 minutes

Remove the casserole dish from the heat and place the fish on top of the vegetables. Spread a little preserved lemon pulp over each fillet and top with a slice of lemon. Add the marinade. Surround the fish with the olives

Cook over medium heat covered until the fish is flaky, 10-20 minutes. Baste the fish with the sauce while cooking

Serve warm

Lamb Tagine with Carrots and Celery

 3 pounds lamb chunks, trimmed of fat
2 garlic cloves, sliced into thin slivers
1/2 teaspoon ground pepper
3/4 teaspoon ground ginger
Pinch saffron
1/4 teaspoon turmeric
1/4 cup olive oil
2 tablespoons chopped cilantro
1/2 cup grated onion
2 bunches celery hearts
1 pound carrots
2 preserved lemons, rinsed, pulp removed and quartered
1/2 cup Kalamata olives, seeded and chopped
1/4 cup lemon juice

In a casserole dish, toss the lamb chunks with the garlic, salt, spices, oil, herbs, and onion. Cover with 1 cup water and bring to a boil. Reduce heat, cover, and simmer over medium heat for 1 1/2 hours, turning the pieces of meat often in the sauce and adding more water if necessary

Clean the celery, scrape off strings and slice into 2-inch pieces. Set aside

Clean the carrots and cut into 2-inch pieces. Set aside

Add the vegetables to the lamb (ad more water, if necessary)

Cover the meat and continue to cook until the lamb and vegetables are done

Add the preserved lemons and the olives to the lamb. Let cook for additional 10 minutes. Stir in lemon juice

To serve, place the lamb into the center of a serving dish, arrange the celery and carrots around and decorate with lemon quarters and olives. Pour thickened broth over lamb and vegetables

Serve with bread, couscous or rice.

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