Tuesday, October 30, 2012

Moroccan Cuisine

Moroccan Cuisine 
Special ingredients: 
*preserved Lemons
Couscous
dates
orange blossom water
golden raisins 
prunes
cinnamon sticks
cardamon pods 
yogurt    


Special Cooking tools:


Couscoussier

Tagine 


Mortal and pestle 




Ghorbel  



Dressings/Marinades

Yogurt, mint and golden raisin dressing
1 cup plain yogurt    
1/2 cup mint 
1/2 cup golden raisins 
1 tbp lemon juice 
pinch salt 
1/2 spoon white pepper   

*mix all ingredients in blender 

 Charmoula marinade
 1 tbsp dried chili powder
1 tbsp sweet paprika
1  tsp ground ginger
 1/2 tsp saffron 
2 diced onions
2 Bay Leaves
1 tbsp cumin 
2 tbsp parsle
2 tbp cilantro
1 preserved lemon
1/2 cup olive oil 
1/2 juiced lemon 
*mix all ingredients - can store for 7 days



Preserved lemons 

Ingredients

10 thin skinned lemons*, scrubbed very clean
1 1/2 cup kosher salt, more if needed
1fresh squeezed lemon juice,
8 cardamon pods
olive oil 
  • Sterilized quart canning jar
*Meyer works great

Directions

first Soak lemons 3 days changing water daily

1 Place 2 Tbsp of salt in the bottom of a sterilized jar.
preserved-lemons-1.jpg 
2 One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwize, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.
3 Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.
4 Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt and olive oil.
5 Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.
6 To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.
7 Store in refrigerator for up to 6 months.
Note:
You can add spices to the lemons for preserving - cloves, coriander seeds, peppercorns, cinnamon stick, bay leaf, cardamon pods.


Almond Milk 

2 cups milk 
1/2 cup sugar 
2 cups blanched almonds 
2 cups water 
1/4 cup orange blossom water

Directions:
1. put milk and sugar in pan and stir till dissolves, bring to boil then set aside to cool 
2. blend all ingredients in blender: almonds, water + sweetened milk, then strain & add Orange Blossom water 

*stir chilled 
  


Harissa:  

10 small red hot chilis 
2 roasted red peppers
1 preserved lemon 
3 garlic cloves
1/2 bunch cilantro 
2 tbsp cumin 
1 tsp salt 
olive oil 

 Optional:
  • 1 teaspoon ground coriander
  • 1 teaspoon ground caraway seeds
 Directions:
  1. Mince all peppers, lemon, garlic in blender
  2. Mix in remaining ingredients      
  3. Pour  into Mason Jar and pour oil on top 
  4. seal mason jar and store indefinitely in fridge  


Moroccan Chicken Wings

 12 chickin wings
1 cup plain yogurt
1/2 cup coconut milk
5 oz blue cheese

Marinade: 
1 cup ketchup
2 small diced onions
4 crushed garlic cloves
1 tbsp mustard
1 tbsp thyme
1 tbsp chili powder
2 tbsp tandoori paste
2 tbsp grated ginger
1/2 tsp saffron threads
2 tbsp worchestire sauce
1 tbsp lemon juice
pinch of salt



marinade 20 mins, then stir in yogurt and marinade chicken overnight
preheat oven 350 degrees
remove from marinade and roast 30 mins.
put marinade in pan and add milk and blue cheese over low heat. stir till smooth.
Put in bowl and use as a dip 
 
     

Minted Lamb and Mushroom Kebabs

1 cup mint leaves
1 preserved lemon, flesh only
400g boneless lamb fillet or steaks, cut into 2cm cubes
32 button mushrooms
½ cup sliced spring onions
Freshly ground black pepper
Couscous, to serve
Yoghurt mint and raisin (see below), to serve
Ground sweet paprika, to garnish

Yoghurt, mint and raisin dressing

Makes about 1 ½ cups
1 cup natural yoghurt
½ cup mint leaves
½ cup raisins
1 tbsp lemon juice
Pinch of salt
½ tsp white pepper

Directions:
To make the dressing, process the yoghurt, mint and raisins in a blender until smooth and creamy. Stir through the lemon juice, salt and pepper. Set aside.

Combine the mint and preserved lemon flesh in a food processor or blender. Process to a paste.

Place the lamb, mushroom and spring onions into a shallow dish. Spoon the dressing over. Season with pepper. Toss gently to combine. Cover and refrigerate for about 20 minutes.

Preheat the barbecue or chargrill pan. Thread the meat and mushrooms onto skewers. Reserve the marinade. Cook the kebabs on the preheated hot barbecue or chargrill pan over high heat, turning and brushing with the reserved marinade frequently for 8-10 minutes or until cooked.

Serve hot on a bed of couscous, a, drizzle with yoghurt  dressing. Garnish with sweet paprika.




Rhghaif Del Ferran 

 Ingredients for the dough
3 & 3/4 cup Flour
 2 tsp salt
1 tsp sugar 
2 tsp active dried yeast 
1 cup water
1/2 cup olive oil 

Preparation of the dough: 
mix flour and salt into a bowl, add the yeast and sugar, then lukewarm water mixing briskly as you add it until you have a firm dough which should be elastic and easy to handle. Shape the dough into 20 balls roughly the size of an apricot and place these on an oiled (or buttered) surface

Ingredients for the filling
1/2 onion, finely minced
1/ 2 pound of minced lamb (you could use beef but it will not taste the same)
a pinch chili powder
1/2  tsp sweet paprika
1/2  tsp  cumin
1 3/4 oz of Ricotta cheese,
1 whole egg
1 cup sliced mushrooms (optional)
a pinch of ground rosemary



Preheat the oven to 350° F

preparation of the filling 
 crack the egg and mix all the ingredients together in a mixing bowl.
Flatten the first dough ball using oiled finger tips. Press it out on all sides to form a thin square.
Place a tenth of the filling in the middle of the dough. Fold another ball of dough into a square and fold onto top of original parcel closing the sides.
Repeat the process to form into 10 parcels. Place on a lightly oiled baking tray and cook for 30 minutes. These Rghaif del ferran should be eaten hot as they come out of the oven!

 
  
 

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