CAHM 167 Moroccan Recipes 2001
Bstilla Moroccan Tart with Chicken and Almonds
16 sheets filo dough
1 teaspoon oil for coating pan
1 1/2 pounds chicken thighs boned and skinned
2 cups chicken Stock
1/2 teaspoon saffron
2 teaspoons cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 each onion sliced
3 tablespoons garlic minced
1/8 cup lemon juice
4 whole eggs
1/2 cup parsley
2 teaspoons salt
1/4 teaspoon black pepper
1/2 pound almonds
2 tablespoons sugar or powdered
1/4 pound butter as needed
1. Lay sheets of filo dough on a clean surface. Cover with plastic wrap. Dampen and wring out a dish towel and lay over plastic-covered filo. Preheat oven to 400 degrees F. Lightly oil a 12 inch diameter skillet or baking pan
2. In a medium saucepan over medium-high heat, simmer chicken with onion, stock, saffron, 1 teaspoon cinnamon, cayenne, salt, pepper, and ginger for 5 minutes. Drain, set chicken aside, and return spice broth to saucepan.
3. Concentrate down broth, let cool a little. Beat together eggs and lemon juice, temper with a little sauce, add and cook briefly to thicken. Add chicken, adjust flavor
4. Sauté almonds in a little butter until lightly browned. Crush. Add sugar and rest of cinnamon. Set aside.
5. Unwrap filo. Using a wide pastry brush, brush approximately 1 teaspoon melted butter on a sheet of filo. Place buttered filo into bottom of prepared pan, letting edges hang over sides. Continue until 8 or more sheets are piled into bottom of pan, overlapping as needed. Place chicken into pan, then 4 baked filo leaves,then the almond mixture. Fold overhanging filo into center of pan on top of filling.
6. Butter remaining 8 sheets of filo, layering on top of filling, tucking edges down into interior of pan. Butter top of completed tart, sprinkle with reserved almond mixture, and bake until golden brown (about 25 minutes).
7. Dust with more powdered sugar and cinnamon, in design if desired.
Notes: The filling can also be used for small appetizers: fold individual buttered sheets of filo into triangles around the filling.
This dish is traditionally heavenly made with squab (pigeon.)
Amalou Moroccan Almond Paste Spread
1/2 pound almonds blanched
1/2 cup oil
1/4 cup honey
1/2 teaspoon salt
1. Very lightly brown almonds in a little oil.
2. Food process everything until smooth.
Couscous Tagine
2 tablespoons olive oil or butter
1/2 pound mushroom thickly sliced
1 whole onion chopped
1 teaspoon garlic to taste
1 cup butternut squash
3 tablespoons tomato paste
1 cup green beans
1 cup red and green bell peppers chopped
2 tablespoons raisins subs. sugar
1/2 teaspoon cinnamon ground
1/4 teaspoon saffron crumbled
1 teaspoon paprika
1 teaspoon salt to taste
1/2 teaspoon black pepper freshly ground
1 cup garbanzo beans, cooked
3 cups chicken stock
1 teaspoon lemon juice to taste
2 cup couscous
1. In a wok or large saucepan over medium-high heat, wok mushrooms, onion and garlic until transparent.
2. Add vegetables, garbanzoes and spices, wok briefly, then add liquid and simmer until tender, about 10 minutes.
3. Adjust seasoning with salt, pepper, and lemon juice.
Serve garnished with parsley and/or mint and/or cilantro.
Traditionally, couscous is washed and soaked in cold salted water, just enough to not quite cover. Then the individual grains are rubbed apart with a little olive oil. Then the grains are steamed over the simmering tagine, or stew, sometimes with a little butter as well.
This tagine is also good with rice or French bread.
Djaj Lemoon bi Zeytoun
2 pounds chicken breast
2 tablespoons olive oil
1 pound onion diced
2 tablespoons garlic
1 cup olives pitted
2 tablespoons lemon pickle
1 teaspoon salt to taste
1/4 teaspoon black pepper to taste
2 cups chicken stock
1/2 bunch parsley pref. flat-leaf
1/4 cup lemon juice to taste
Two styles:
Marinade-- Pulverize onions (maybe only half) Chop everything together, omitting chicken stock. Use as basting marinade for boneless chicken breast.
Wok Sauce--Simmer everything except chicken, parsley and lemon juice until tender. Cool. Add parsley. Wok with boneless chicken strip adding chicken stock as needed to prevent scorching. Add parsley and lemon. Adjust flavors.
Etzay Moroccan Mint Tea
1/2 cup green tea
2 quart boiling water
8 sprigs mint
1 cup sugar
Make green tea.
Stuff lotsa mint in glasses
Pour tea over mint.
Serve with lotsa sugar.
Fish in Moroccan Chermoula Sauce
3 pounds fish fillets or calamari
1 each onion diced
1/2 cup olive oil
2 tomatoes sliced or canned
1 teaspoon salt to taste
1/2 cup chopped cilantro
1/2 cup chopped parsley
3 cloves garlic finely chopped
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon paprika
1/3 teaspoon ground cumin
cayenne pepper to taste
1 tablespoon lemon pickle
1/4 teaspoon black pepper
1. Wok onion in oil until transparent.
2. Sauté all together until fish is done.
3. Adjust seasoning.
Be careful not to overcook calamari.
Hareera
1/4 cup flour
1 tablespoon yeast
1/2 cup warm water
2 cups garbanzo beans
6 cups water
4 tablespoons olive oil
1/2 pound mushroom chopped
2 each onion chopped
2 each carrot chopped
1/2 head celery chopped
1 teaspoon cumin
1 tablespoon rosemary pref. fresh
1 tablespoon paprika
2 tablespoons garlic
1/2 teaspoon cayenne optional
1/4 teaspoon black pepper
2 cups canned tomatoes
1 bunch parsley chopped
0. Proof yeast and flour in water overnight. Reserve.
1. Cook chickpeas in water until done.
2. Meanwhile, lightly brown mushrooms in olive oil. When chickpeas are done, add everything except parsley and flour paste.
3. When tender, add parsley and whisk in flour paste to thicken. Adjust seasoning.
Harissa
8 each dried red pepper sub. cayenne
2 cloves garlic
1/4 cup distilled vinegar
1 teaspoon caraway seed
1 teaspoon cumin
2 teaspoons salt
1. Seed peppers, soak and grind with other ingredients.
Khboz Moroccan Bread
1 quart flour
1 1/4 packages active dry yeast
1 teaspoon sugar
2 teaspoons salt
1 1/4 cups warm water
2 1/2 tablespoons melted butter
1 cup whole wheat flour
3/4 cup milk warmed
1 teaspoon sesame seeds
1 tablespoon anise seed
1. Make wet dough with half the flours and the yeast, sugar, salt, butter, and milk. Knead well.
2. Slowly add flour to make medium stiff dough. Knead in spices. Let rise briefly.
3. Punch down and shape into 6 inch loaves 3/4 inch thick. Let rise, then bake at 350 about 15 to 20 minutes.
L'Hootz Muklee Moroccan Marinade
1 medium onion
2 tablespoons paprika
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon garlic
1/4 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon fresh rosemary
1/2 bunch parsley pref. flat-leaf
1 teaspoon salt
1/4 teaspoon black pepper
1. Grind ingredients together.
Use as marinade/rub for grilled chicken, lamb, fish, calamari, mushrooms....
M'Hanncha The Snake
5 tablespoons butter
1/2 pound blanched almonds
1/2 teaspoon almond extract
1/8 teaspoon gum arabic optional
3/4 cup powdered sugar to taste
1/4 cup rosewater
1/2 package filo dough
5 tablespoons unsalted butter
1 each egg
1/2 teaspoon cinnamon
1. Grind butter, almonds and almond flavoring together with pounded gum arabic, rosewater and sugar. Grind and knead until solid. Chill.
2. Roll into 3/4 inch cylinders.
3. Brush two filo leaves with butter. Roll cylinders of almond up in them, tucking in the ends.
Coil onto baking sheet with parchment. Repeat until filling is used up.
4. Brush with egg/cinnamon lightly. Bake at 350º 30 minutes or until golden brown. Flip and bake 10 minutes longer. Flip onto serving plate and dust with cinnamon and powdered sugar.
Orange Salad Moroccan
5 each orange
1 bunch radish sliced
1/4 teaspoon salt
1 tablespoon orangeblossom water
1 teaspoon sugar optional
Carefully de-membrane oranges. Blood oranges are nice.
Lay oranges and radishes out. Pour over orangeblossom water, sugar and salt.
Ras El Hanout
2 tablespoons ground ginger
2 teaspoons black pepper
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons mace
2 teaspoons cardamom
2 teaspoons cinnamon
2 teaspoons turmeric
1 teaspoon coriander
1/4 teaspoon clove
1/4 teaspoon red pepper
or
4 each nutmeg
10 each rosebud
8 each cinnamon
12 each mace
1 teaspoon anise seed
1 teaspoon tumeric
1 each orris root
2 each red pepper
1/2 teaspoon lavender
1 tablespoon white pepper
1 tablespoon laos
2 tablespoons ground ginger
6 each clove
20 each allspice
1 tablespoon false cardamom
4 each black pepper
1 teaspoon long pepper
1 tablespoon coriander
1 teaspoon kalonji
1 teaspoon spanish fly (optional)
Grind it together one group or the other.
Sfinges
4 cups flour as needed
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
1 cup water as needed
1 quart peanut oil
1. Blend half the flour and the rest of the ingredients into very wet dough.
2. Slowly add flour and form soft dough. Let proof until doubled.
3. Form into rings and deep fry until golden.
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Notes: These are breakfast pastries, served with coffee or mint tea.
Zeilook Moroccan Salad
1 each red and green bell peppers chopped coarsely
1 large red onion slivered
2 small zucchini sliced thin&long
1/4 cup olive oil
3 tablespoons red wine vinegar subs. part lemon
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 medium tomato chopped
1/4 bunch parsley preferably flat-leaf
1 teaspoon paprika
1 teaspoon fresh rosemary
1/2 teaspoon cumin or to taste
1 teaspoon garlic to taste
1. Wok vegetables up to zucchini in dry wok or cast iron skillet.
2. Chill briefly.
3. Add olive oil, vinegar and/or lemon juice, salt, pepper, rosemary, paprika, cumin, garlic, tomato, and parsley.
4. Adjust seasoning.
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Notes: Adjust the thickness of your vegetables so they cook in the same length of time. Or do them separately.
Other possible vegetables include: carrots, cauliflower(cooks slowly,) fennel, green beans, and escarole(cooks fast.)