Moroccan Vegetarian Carrot and Chickpea Tagine

Moroccan Vegetarian Carrot and Chickpea Tagine

This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth.

Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 3 to 4 servings

Ingredients:

1 onion, chopped

4 cloves garlic, finely chopped or pressed

3 tablespoons olive oil

1 1/4 teaspoons salt, or to taste

1 teaspoon ginger

1 teaspoon turmeric

3/4 teaspoon cinnamon

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon Ras el Hanout, or more to taste (optional)

2 or 3 tablespoons chopped parsley or cilantro

4 or 5 carrots, peeled and cut into 1/4" thick sticks

1 cup water (half vegetable or chicken broth, if desired)

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1 1/2 to 2 cups cooked or canned chickpeas, drained

2 to 3 teaspoons honey

1/4 cup golden raisins (optional)

Preparation:

In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.

Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.

When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.

Moroccan Harcha (Harsha) Recipe - Semolina Pan-Fried Flatbread

Moroccan Harcha (Harsha) Recipe - Semolina Pan-Fried Flatbread

Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk – delicious, especially when hot from the griddle! See How to Make Harcha for a photo tutorial.

Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

Also try Harcha with Za'atar and Harcha Stuffed with Onions, Herbs, Olives and Cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Approx. 12 3" flatbreads

Ingredients:

2 cups (350 g) fine semolina flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (125 g) soft butter

1/2 to 3/4 cup (120 to 180 ml) milk

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1/4 cup coarse semolina flour (optional)

Preparation:

In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).

Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.

Shape the dough into balls any size that you like – I make them about the size of small plums – and leave the dough to rest a few minutes.

Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.

Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.

Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.)

Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.

Herbel - Moroccan Wheat Soup with Milk

Herbel - Moroccan Wheat Soup with Milk

Herbel is a sweetened porridge-like soup which is popular for breakfast, particularly on Eid. Wheat berries (wheat kernels) are cooked until tender in salted water and then simmered a second time with milk, butter and sugar. Mildly flavored but very satisfying, herbel may optionally be garnished with orange flower water, honey and additional butter.

Traditionally the wheat berries were very slowly simmered overnight, but a long soaking in water will also tenderize the wheat. Plan to soak the wheat berries overnight if preparing herbel for breakfast; allow 10 hours soaking if preparing the soup in the evening.

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Yield: 6 to 8 servings

Ingredients:

250 g (about 1 1/3 cups) wheat kernels (wheat berries)

1 1/2 liters (6 cups) water

1 1/2 teaspoons salt

1 liter (4 cups) milk

4 tablespoons sugar, or to taste

2 tablespoons butter

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1 to 2 tablespoons orange flower water (optional)

butter and honey (optional)

Preparation:

Ahead of Time

Wash the wheat berries in a large bowl filled with water. Drain and repeat the washing several times or until the water runs clear. Place the washed wheat back into the bowl, fill with cold tap water, and leave the wheat to soak overnight or at least 10 hours.

Cook the Herbel

Drain the soaked wheat and transfer it to a large pot. Add the water and salt and bring to a boil over high heat. Reduce the heat and gently simmer the wheat for about 40 minutes, or until most of the water has been absorbed and the wheat tests tender.

In a separate pot, bring the milk almost to a boil. Add the hot milk, sugar and butter to the wheat and stir to combine. Bring the mixture to a simmer and gently cook, stirring occasionally, for about 15 minutes or until the milk is reduced almost to the level of the wheat. Remove the soup from the heat and add orange flower water to taste.

Serve herbel warm or cold. Honey and butter may be offered on the side to add to taste at the table.

Note that the soup will thicken as it stands; in that case, more milk may be added to thin the herbel as desired.

Moroccan Vegetable Soup with Chicken and Rice

Moroccan Vegetable Soup with Chicken and Rice

Chorba al-Khadra bil Djej wa Roz is a tasty, satisfying soup made by simmering carrots, zucchini and onions with chicken, rice and Moroccan spices and herbs. Serve it as a starter or as a light supper.

Serves 4 to 6.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

150 g (about 5 oz.) cooked chicken, diced

2 tablespoons butter

1 medium onion or 2 leeks, chopped

2 cloves garlic, finely chopped

1 large zucchini, chopped (set aside)

2 carrots, peeled and diced

1 or 2 celery stalks with leaves, diced

4 tablespoons chopped fresh parsley and/or cilantro

1/4 cup uncooked rice

3 cups (700 ml) chicken broth or stock

3 cups (700 ml) water

1 1/2 teaspoons salt (or to taste)

1 teaspoon ginger

3/4 teaspoon turmeric

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper (or black pepper to taste)

several saffron threads, crushed (optional)

Preparation:

In a 3 qt. pot, saute the onions and garlic in the butter over medium heat for a few minutes, stirring occasionally. Add the remaining ingredients, except for the zucchini, and bring the soup to a boil. Cover, reduce the heat, and simmer for about 20 minutes.

Add the zucchini, cover, and continue simmering for another 10 minutes, or until the zucchini is tender and the rice is cooked. Taste, adjust the seasoning if desired, and serve.

Moroccan Kefta and Eggs Tagine with Tomatoes, Onions and Olives

Moroccan Kefta and Eggs Tagine with Tomatoes, Onions and Olives


This is Moroccan kefta and eggs at their best - with caramelized onions, saucy tomatoes and tangy olives. The idea to caramelize the onions came from a recipe in Kitty Morse's Cooking at the Kasbah.

If short on time, skip the caramelizing and cook the onions and tomatoes just long enough to soften. Or, omit the kefta and increase the eggs to 8 or 9 for a fabulous meatless omelet.

Cooking time is for preparation in a skillet. I used a non-stick skillet to cook the onions, tomatoes and kefta, and then transferred everything to a pre-heated tagine to cook the eggs and serve directly from the dish. Delicious!

Serves 4.

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients:

--- For the Kefta Meatballs ---
225 g (8 oz.) ground beef or lamb
1/2 teaspoon salt, or to taste
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/8 teaspoon black pepper, or to taste
--- For the Eggs ---
1 large onion, finely chopped
3 tablespoons olive oil
1 teaspoon sugar
handful of green pitted olives, coarsely chopped or sliced
4 medium tomatoes, peeled, seeded and chopped
small handful of chopped cilantro
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper (OR 1/8 teaspoon cayenne pepper)
6 large eggs
--- For Garnish ---
salt
cumin
chopped cilantro
Preparation:

Mix the ground meat with the salt, cumin, cinnamon and pepper. Shape this kefta mixture into small meatballs the size of large cherries, and set aside.

Heat the olive oil in a large non-stick skillet over medium-high heat. Add the onions and sugar and cook, stirring frequently, until the onions begin to caramelize. Add the olives, and cook for several minutes more.

Add the tomatoes and seasoning and cook for about 15 minutes, stirring occasionally and mashing the tomatoes as you go, until a chunky tomato sauce has formed.

Add the meatballs to the sauce, and cook for about 10 minutes, stirring several times to turn the meatballs, until the meat is cooked through. Break a meatball to test if it's done before proceeding.

Pour the eggs directly over the tomato sauce and meatballs. Break the yolks, and allow the eggs to simmer in the sauce until set. To help this along, you can lift the edges of the eggs as they cook and tip the pan to allow uncooked egg to run underneath and cook faster. If cooking the eggs in a tagine, cover the eggs and allow them to poach until done.

Dust the top of the cooked eggs with cumin and salt to taste, garnish with a little chopped cilantro, and serve.

Moroccan Mechoui Recipe - Slow Roasted Leg of Lamb or Shoulder

Moroccan Mechoui Recipe - Slow Roasted Leg of Lamb or Shoulder



Mechoui is traditionally prepared by roasting a whole lamb either on a spit over a fire or in a pit in the ground. The meat is eaten by hand with salt and cumin for dipping.

This mechoui recipe calls for very slowly roasting a leg of lamb or shoulder in the oven until the meat is tender enough to pull off the bone. Slow roasting with a very low temperature can take up to nine hours, depending on the thickness of the cut. Shorter roasting methods are also described below.

Plan to serve mechoui for a special family dinner or when entertaining.

Also try Mechoui Roasted Lamb Spareribs.

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Ingredients:

1 whole leg of lamb (or shoulder) on the bone
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4 tablespoons soft unsalted butter (use smen if desired)
3 or 4 cloves of garlic, pressed
2 teaspoons salt, or to taste
1 teaspoon pepper, or to taste
1 teaspoon cumin
1/2 teaspoon saffron threads, crushed
1/4 teaspoon turmeric, or pinch of Moroccan yellow colorant
1 tablespoon olive oil
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salt
cumin
Preparation:

Trim excess fat from the leg of lamb, and make a dozen or more cuts deep into the meat with the tip of a sharp knife.

Combine the butter with the garlic, spices and olive oil. Spread the mixture over the entire leg of lamb, working some butter into the incisions made with the knife. Place the leg of lamb in a roasting pan, and proceed with one of the roasting methods below.

Very Slow-Roasting Method - 7 1/2 to 9 Hours

This is my preferred method, taught to me by a friend in Marrakesh, who learned it from her Moroccan mother-in-law. You can reduce cooking time to between four and five hours by using a 350° F (180° C) oven temp.

Preheat an oven to 250°F (120/130°C).

Place the lamb in a roasting pan and cover with foil, sealing the edges tightly. Roast the lamb, basting hourly and resealing the foil each time, for 7 to 8 hours, or until the juices run clear and the meat is tender enough to pinch off the bone. Note: Small legs (under 2 kg) may finish cooking in six hours; large legs may take closer to nine hours.

Remove the foil and increase the oven temperature to 475° F (240° C). Brown the lamb, basting frequently, for 15 to 30 minutes, or until the meat is well-colored.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Traditional Roasting Method - 3 to 4 Hours

When shorter on time, this method also works very well, but the meat won't be quite as tender as the above method. The lamb will, however, have more of a crisp crust, which some Moroccans find desirable.

Preheat an oven to 475° F (240° C). Add 1/2 cup of water to the pan, and roast the lamb, uncovered, for 20 minutes.

Reduce the oven temperature to 325° F (160° C) and continue roasting the lamb, basting occasionally, for 2 1/2 to 3 hours, or until the meat is tender, the juices run clear and the lamb has a dark, crisp crust.

Transfer the lamb to a platter and allow it to rest for 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Fast Roasting Method - 1 to 2 Hours

This is the first way I ever tasted mechoui, as prepared for me by a Moroccan friend. It was part of my early and impressive introduction to Moroccan food.

Preheat an oven to 475° F (240° C). Wrap the exposed lower leg of the lamb in foil to prevent burning. Add 1/2 cup of water and a few tablespoons of olive oil to the pan, and roast the lamb, uncovered, for 1 to 2 hours, basting frequently, until the lamb is well browned and the juices run clear when a knife is inserted deep into the meat. If the meat has browned before the juices are clear, cover the meat with a loose foil to prevent further darkening.

Transfer the lamb to a platter and allow it to rest for at least 10 minutes before serving. If desired, the juices can be poured over and around the lamb. Serve dishes of salt and cumin on the side for dipping.

Moroccan Chicken Recipe with Potatoes and Olives

Moroccan Chicken Recipe with Potatoes and Olives

I usually make this easy Moroccan recipe as my friend Souad taught me – in a heavy-bottomed pot with lots of sauce for scooping up with Moroccan bread. Directions are also included for preparation in a traditional tagine. Preserved lemon is optional; if using it, you may want to cut back a bit on the salt.

Cooking time is for conventional stovetop preparation. Double this time if cooking in a tagine.

Serves 4 to 6.

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Ingredients:

1 chicken, skinned and cut into pieces

1 large onion, chopped

3 or 4 cloves of garlic, finely chopped or pressed

2 teaspoons ginger

1 teaspoon salt, or to taste

1 teaspoon turmeric

1/2 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon chicken bouillon (optional)

1/4 teaspoon saffron threads, crumbled (optional)

1/4 cup chopped fresh parsley or cilantro

1/3 cup olive oil

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2 lbs. (about 1 kg) potatoes

1/2 cup red or violet olives

1 preserved lemon, quartered and seeds removed

Preparation:

Conventional Pot

In a large, heavy-bottomed pot or Dutch oven, combine the chicken, onion, garlic, spices, parsley and oil. Cook, covered, over medium heat, without adding water, for 30 to 40 minutes, or until the chicken is almost done. Stir occasionally to turn the pieces of chicken, and watch the heat so that the chicken doesn't stick to the bottom of the pot and burn.

Peel and quarter the potatoes. Add them to the pot, along with the olives and preserved lemon, and enough water to almost cover the potatoes. Bring to a simmer and cook, partially covered, until the potatoes are tender and the sauce is quite thick.

Traditional Tagine

Slice the onion instead of chopping it, and spread the onion slices on the bottom of a large tagine. Reduce the quantity of potatoes to 1 1/2 lbs. Peel the potatoes, thinly slice them, and layer them on top of the onions.

In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine, flesh side down. Swirl 1/2 cup of water in the bowl to mix it with the spices, and add this water to the tagine. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.

Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer. Interrupt the cooking after 1 hour and 15 minutes to turn the chicken flesh side up. Continue cooking, covered, for another 30 to 45 minutes, until the chicken and potatoes are very tender. Let the tagine rest off the heat for about 15 minutes before serving.