Moroccan Cuisine

INTRODUCTION: 

Cooking is the manipulation of flavors to produce an artistic product that nourishes the body and soul. Morocco is a cossroad between Africa, Europe, and the Middle East which makes it one of the countries best known for its diversity of cuisine. Besides moroccan cuisine has been developing over centuries because of its historical backgroung and the empires that ruled it one after another. This led to the presence of many foods across different regions in Morocoo.

Top famous dishes in Morocco and their recipes:

INGREDIENTS Couscous Ingredients: – 500 grams dry couscous (not instant) – 2 tablespoons vegetable oil – 2 tablespoons butter (or Moroccan smen) – ½ teaspoon salt – Water

Meat Ingredients: – 500 grams lamb or beef, cut into large pieces – 1 tomato, grated and skin discarded – 1 onion, chopped – ¼ cup olive oil – 1 teaspoon salt, to taste – ½ teaspoon pepper, to taste – 1 teaspoon ground ginger – ½ teaspoon turmeric – A large pinch saffron threads – A bouquet of fresh parsley and cilantro, tied together – 2 cups dry chickpeas, soaked

overnight Vegetables: – 3 carrots – 2 sweet potatoes – 2-3 turnips – 2 zucchini – 1/2 of a small cabbage – 1-2 small sections of pumpkin – 1 red chili pepper – You can also use fresh fava beans, potatoes, or other vegetables of your choice.

RECIPE:

Step 1: Prep Vegetables – Peel and cut the veggies

Step 2: Prepare Meat – In the bottom of the couscous pot, combine the meat, olive oil, saffron, turmeric, ground ginger, pepper, and salt. Add the chopped onion, and mix. Brown the meat for a few minutes, then add the grated tomato and the fresh herbs. – Cover the meat with water. Drain the chickpeas and add them to the rest of the ingredients. – Cover the pot and let the meat cook for around 20 minutes and start preparing your couscous.

Step 3: Prepare Couscous – Place the couscous in a large plate, I am using the Moroccan traditional couscous plate called Gasaa. – Add some cold water, and work the couscous… lift the grains, rub them, give them some love and make sure they are all coated with water. – place the couscous top over a plate, to minimize kitchen mess, and transfer the couscous in the couscous top. Don’t worry, the moist couscous grains wont fall through the holes… I promise.

Step 4: Steam Couscous – Round 1 – After cooking the meat for 20 minutes, place the couscous top over the couscous bottom. Seal both pots with a cheesecloth or foil, this way we don’t lose any steam. – After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer, and let the couscous steam for 15 minutes. – Time’s up! Empty the couscous in the large plate, and gently break the couscous grains with a fork. We dont want any lumps. – Add vegetable oil, and continue fluffing the couscous. – Add a large pinch of salt. Mix. – Now add a little bit of water, and continue fluffing. – Let the couscous rest while you start cooking the veggies! Step 5: Cook Root Vegetables – Cook the root vegetables first: carrots, sweet potatoes, and turnip. These require more cooking time. – Place them with the meat and add boiling water to cover it all.

Step 6: Steam Couscous – Round 2 – Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. – After 5 minutes of so, you will notice steam rising from the couscous. Now start your timer again, and let the couscous steam for 15 minutes. – Time’s up! Empty the couscous in the large plate and fluff. – Add a little bit of water and gently break all the lumps with a fork. – Let the couscous rest for 5 minutes while you are cooking the other vegetables. Step 7: Cook the Other Vegetables – First let’s check on the root vegetables. My carrots still need a bit more cooking time… but the turnips and sweet potatoes are ready! It’s time to remove them from the pot and place them in a plate. – Let’s add the other vegetables: zucchini, pumpkin, and cabbage.

Step 8: Steam Couscous – Round 3 – Transfer the couscous in the couscous top and place it back over the meat. Seal both pots. – Let the couscous steam for 15 minutes or until done. – Empty the couscous in the large plate, and fluff again with butter (or Moroccan Smen)!

Step 9: Check Meat & Vegetables – Check the veggies and remove the ones that are ready out of the pot. – Remove the herbs and discard. – Check on the meat… mine still needs some cooking. – Taste your sauce and adjust the seasoning: salt and pepper – In my case, I will close the pot and let the meat cook a bit more. – Time for all the veggies to come back to the pot.

Step 10: Plate Couscous – First place the couscous grains in a dome shape. – Pour some of the broth over the couscous grains. – Place the meat in the center. Arrange the veggies around and on top of the couscous. – In a separate bowl, pour the broth and serve on the side.

Moroccan Rfissa:

Ingredients

• 4 chicken breasts or any other cuts of chicken equally 1 pound (500g)
• 1 medium onion chopped finely
• 1 tsp saffron threads crumbled slightly and soaked in warm water
• palm size bunch of flat-leaf parsley or cilantro (or both)
• 1 tsp each salt and pepper
• 1 tbsp minced ginger
• 1 1/2 tsp ras al hanout
• 1/2 tsp fenugreek
• 1/4 cup (125 grams) uncooked lentils
• 3 cups water
• 1/4 cup olive oil
• 8 cooked msemmen

Directions

• Prepare the lentils by soaking as long as possible, preferably overnight.
• Place chicken, onions, oil, ginger, salt, pepper, and ras al hanout to a bowl and mix well. It should marinate at least 30 minutes but can be left as long as 12-16 hours. Both the lentils and chicken can be prepared a day ahead.
• To begin cooking transfer to a heavy bottomed skillet. Turn the heat to medium high. Brown the chicken on all sides and add 3 cups of water. The chicken will start to cook and a sauce will be created within 20-30 minutes.
• Drain the water from the lentils and add to the chicken along with the saffron, fenugreek, parsley, and cilantro.
• Continue to cook on medium heat until the lentils are tender and chicken is falling apart. You should still have sauce left in the pot. Test and adjust seasoning if needed.
• To serve rfisa, heat up the msemmen and shred them onto a large platter. Don’t be stingy with the amount of msemmen used (it’s the best part!) You shouldn’t be able to see the plate underneath the msemmen. Scoop the chicken, lentils and sauce and place on top of the msemmen.
• This dish is meant to be saucy – the msemmen will soak up the sauce and when it mixes with the buttery flaky msemmen the taste is amazing!
• Serve hot and eat by using msemmen as a utensil to scoop and sop up the chicken and sauce.

Pastilla with chicken: 

ingredients:

2kg of chicken cut into pieces

½ kg of onions, finely chopped

2 cloves of garlic, minced

1 tablespoon of chopped parsley

½ tablespoon of chopped cilantro

1 teaspoon of ginger powder

1 teaspoon of  turmeric powder

1 teaspoon of salt

½ teaspoon of black pepper

1 teaspoon of cinnamon powder

2 tablespoon of brown sugar

A large pinch of saffron threads

1 tablespoon of salted butter

¼ cup of oil

½ kg warqa sheets (if you can’t get warqa, you can replace with filo pastry sheets.)

To prepare the almonds you will need:

500g boiled almonds – peeled – fried until  light golden and crushed

3 tablespoons of caramelized, condensed milk

1 tablespoon of  orange blossom sugar

¼ teaspoon of cinnamon powder

Directions:

In a large pot, put the chopped onions in oil and add chicken, salted butter, spices, and garlic. Stir and cook for a few minutes.

Add water almost to the level of the chicken.

Cover the pot and when it comes to the boil, lower the heat to medium and keep stirring occasionally with a wooden spoon until the chicken pieces are cooked and the meat separates easily from the bones.

When the chicken is cooked, remove the pieces to a plate. Add brown sugar and cinnamon cook the sauce still in the pan until the onion is caramelized.

When the chicken is cold remove meat from bones and add into the pot to onion and mix well.

In a bowl, mix the crushed almonds condensed milk, cinnamon, and orange blossom sugar.

Grease the round mold with butter.

On the bottom of the dish, place 7 sheets of pastilla well-greased with butter (butter side up), overlapping them like the petals of a flower and leaving the overflow to the outside edges of the dish (about half of the sheet inside the flat, the other half to the outside).

Consolidate the bottom of the pastilla with 1 or 2 more sheets placed in the center of the mold.

Put a layer of the almond mixture on the sheets using the back of a spoon to spread it perfectly.

Put pieces of chicken and onions over the entire surface of the almonds in order to completely cover the mold.

Add a layer of almonds on the top.

Add another sheet of pastry on top then fold the layers of the pastilla pastry over the stuffing.

Arrange 3 new sheets on top and overlap to close the pastilla firmly.

Once the pastilla is closed, spread the yolk of an egg on the top.

Using a small wooden stick, like a toothpick, put some small holes on the top of pastilla.

Put the pastilla in a preheated oven for about 45 minutes (more or less depending on oven). The pastilla should be golden brown and crispy when cooked

When it is baked, leave to rest (about 5 minutes) then Sprinkle icing sugar over the entire surface

Just before serving, sprinkle icing sugar or the surface of pastilla and decorate it with cinnamon and crushed fried almonds.

Thank you