Showing posts with label Morocco. Show all posts
Showing posts with label Morocco. Show all posts

November 12, 2017

SALATA AL-LAYMUN AL-MARQAD BI-MILH WA BI-L-FULFUL (SALAD OF SALTED LEMON AND PEPPERS)

Ingredients:
Green peppers - 200 gms
Red peppers - 200 gms
Onion - 1
Lemons -2
Lemon juice - 1/2 cup small
Orange juice - 1/2 small cup
Garlic - 10 gms
Cumin  -1 tsp
Black olives
Oil
salt

Method:

  • To prepare the salted lemon (which takes fifteen days), cut the two ends off the lemon, make an incision in both sides of the lemon in the form of a cross, rub in plenty of salt and leave to penetrate.
  • Keep for two weeks at room temperature, if possible in a sealed container.
  • Wash the peppers and roast with the onion in a preheated 220 C oven for one hour. Remove.
  • Peel the vegetables, cut the pepper into strips and chop the onion.
  • Place the orange and lemon juice in a saucepan over medium heat and reduce.
  • Add the peppers, onion, a little garlic that has been previously sliced and sauteed, and the cumin.
  • cook quickly and remove from the heat.
  • The pepper salad is serve cold or warm with strips of salted lemon and black olives.
  • Drizzle with olive oil.
This is a refreshing salad with typically Moroccan taste of salted lemon.  Another way to prepare the lemon is to cut it into strips, rub with salt, and then assemble it together again, leaving the lemon in an airtight container for two weeks.

September 09, 2017

QISHDA AL-QARA'A (CREAM OF PUMPKIN SOUP)

Ingredients:
Pumpkin  - 500 gms
Onion - 200 gms
Chicken stock - 1 litre
Single cream   - 100 gms
Butter  - 50 gms
Olive oil
Salt and pepper to taste

Method:
  • Finely chop the onion and lightly fry in olive oil until soft and translucent.
  • Add the peeled and chopped pumpkin and continue frying.
  • Now add enough chicken stock to cover the ingredients, and leave to cook for between 10-15 minutes.
  • Remove thesaucepan from the heat, add the butter and single cream and blend until smooth.
  • Season with salt and pepper, then press through a sieve.
  • Serve hot,drizzle with olive oil and sprinkle with black sesame seeds.

February 25, 2017

KRIB BI- L- 'ASAL AL-ATLAS (CREPES WITH ATLAS HONEY)

Ingredients:
Very fine semolina - 500 gms
Eggs -2
Dried yeast - 10 gms
Fresh yeast - 10 gms
Butter - 100 gms
Honey - 2 tbsp
Pinch of salt

Method:

  • Mix the semolina, salt, softened butter, eggs, and yeasts in a bowl.
  • beat well until smooth. Break off small balls from the mixture and flatten them with greased hands into roughly two millimetre thick discs.
  • Fry the crepes in a little butter until they are cooked enough to flip over 2-3 minutes.
  • Place into an oven proof dish, drizzle in honey and bake at 220 C for a couple of minutes.
  • Atlas honey, appreciated for its characteristic taste, is popular throughout Morocco. Crepes are normally served as dessert, although they may also be eaten for breakfast.

February 23, 2017

SALATA AL-LAYMUN AL-MARQAD BI-MILH WA BI-L-FULFUL (SALAD OF SALTED LEMON AND PEPPERS)

Ingredients:
green peppers - 200 gms
Red peppers - 200 gms
Onion -1
lemons -2
lemon juice -1/2 small cup
Orange juice - 1/2 small cup
Garlic - 10 gms
Cumin - 5 gms
Black olives
Oil
Salt

Method:
  • To prepare the salted lemon (which takes fifteen days), cut the two ends off the lemon, make an incision in both sides of the lemon in the form of a cross, rub in plenty of salt and leave to penetrate.
  • Keep for two weeks at room temperature, if possible in a sealed container.
  • Wash the peppers and roast with the onion in a preheated 220 C oven for one hour. Remove.

  • Peel the vegetables, cut the pepper into strips and chop the onion.
  • Place the orange juice and lemon juice in a saucepan over medium heat and reduce. 
  •  Add the peppers, onion, a little garlic that has been previously sliced and sauteed, and the cumin.
  •  Cook quickly and remove from the heat.
  • The pepper salad is served cold or warm with strips of salted lemon and black olives.
  • Drizzle with olive oil.

Note:

  • This is refreshing salad with the unmistakeable and typically Moroccan taste of salted lemon. Another way to prepare the lemon is cut it into strips, rub with salt, and then assemble it together again, leaving the lemon in air-tight container for two weeks.




January 29, 2017

SHORBA AL-DAYAY BI-L-YAUS (CHICKEN AND WALNUT SOUP)

Ingredients:
Chicken - 400 gms
Walnuts -150 gms
Onions - 200 gms
Ginger - 40 gms
Garlic - 20 gms
Chicken stock
Salt and pepper
Saffron 
Oil
Coriander 
Parsley

Method:

  • Heat some oil in a saucepan. 
  • Fry the finely chopped garlic and onion until golden.
  • Add the chicken cut into large pieces, the saffron, cumin, ginger, chopped coriander, salt and pepper.
  • Mix well to allow the meat to infuse with the flavours.
  • Add enough chicken stock to cover the ingredients and leave to cook for approximately fifteen minutes over a low heat.
  • Toast the walnuts on aluminium foil in the oven.
  • just before serving, add the toasted walnuts.



January 25, 2017

SALABIAT TUFFAH-BI-L-'ASAL (APPLE FRITTERS WITH HONEY)

Ingredients:
Apples - 500 gms
Flour - 250 gms
Eggs -2
Milk -200 ml
Lemon rind/zest - 50 gms
Dried yeast - 1 sachet
Orange flower water - 10 ml
Flaked almonds
Oil
Honey

Method:

  • Blend the flour, eggs, milk, orange flower water and the yeast until a smooth batter has been formed.
  • Next, peel and core the apples using a apple corer, and slice horizontally into 1 centimeter-thick rings.
  • Coatthe apple slices in the batter mixture and place into a very hot oil.
  • Fry until golden.
  • Before serving, drizzle with honey and sprinkle with ground almonds.

January 18, 2017

LAFFA BADINYAN (AUBERGINE ROLLS)

Ingredients:
Aubergine -250 gms
Ground almonds -250 gms
Orange flower water - 500 ml
Ground cinnamon  -1 tbsp
Oil
Sesame seeds 
Honey

Method:

  • Firstly, mix the almonds and ground cinnamon.
  • Add the orange flower water little by little and even and creamy consistency has been obtained.
  • Next, slice the aubergines lengthways and fry in a pan until soft.
  • Remove from the pan and place on absorbent kitchen paper to remove the excess fat.
  • Fill the aubergine strips with the almond paste and roll into a sausage shape.
  • Place on a dish and drizzle with honey.
  • To finish, sprinkle with sesame seeds.
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