Moroccan Recipes
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All photos by Nicky Garratt copyright 1999

 

 

Moroccan Orange and Black Olive Salad
"This is one of my favorite salads. It not only looks stunning, but the fresh citrus counters the oily olives to create a spectacular side dish"

  • 3 oranges
  • 1 cup of black olives, (I prefer oil cured in this dish)
  • 2 T. of extra virgin olive oil
  • 2 medium cloves of garlic finely chopped
  • 1/8 t. of cayenne
  • 1/2 t. of paprika
  • 1/2 t. of salt
  • 1/8 t. of ground cumin
  • 2 T. finely chopped parsley

 

Peel oranges and dress segments by removing white membranes. Note: Ease of dressing varies greatly between varieties. Carefully remove pits from olives, then arrange between orange segments. Stir the other ingredients together in a small bowl, then pour over oranges and olives and serve.

 

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Cuscous bed with mixed grilled vegetable Kabobs.
"The odd vegetables in the bottom of your fridge might not be enough to make a traditional dish but can be grilled on skewers on the barbeque and served over a bed of couscous. It's not necessary to repeatedly steam couscous these days; the instant couscous comes pre-steamed and is very easy to cook. You can still steam it in the traditional way, or simmer it and fluff with a fork."

Vegetables and couscous

  • I cup of instant couscous
  • I ear of corn (Cut into 1 inch rounds)
  • 1 medium zucchini
  • 1 large red bell pepper
  • 10 shallots
  • A few mushrooms
  • Chunks of carrot, and/or cauliflower florets, (cooked but still quite firm)
  • Eggplant cubs

Barbeque Sauce

  • I/2 cup of olive oil
  • 1 small preserved lemon puréed or jucie from 1 small lemon
  • 1 T. of paprika
  • 1/2 teaspoon of dried oregano
  • Pinch of ground black pepper
  • 1/2 t each of salt and dried ginger
  • 1 T of tomato paste
  • 1 T of ground cumin
  • 1 T fresh coriander leaves.

Chop vegetables into chunks (Keep mushrooms and small shallots whole). Skewering the chunks being careful not to split the cooked vegetables. Place the skewered vegetables on a tray.
Blend all the barbeque sauce ingredients in a food processor and pour half over the vegetables in the tray, soak for an hour in the fridge.
Grill the vegetable skewers on the barbeque basting with the remainder of the sauce. Barely cover couscous with water, add salt to taste and soak for 3 minutes, bring to boil and simmer until couscous is cooked. Do not overcook - it should take only three or four minutes. Fluff with a fork and rake over a platter. Serve as a bed for vegetable skewers.

Moroccan Squash and Chick pea soup
"A good use for the carrot, and/or other vegetable pulp that is ejected from a juicer, is soup stock. However for this soup, avoid ginger and radish pulp and stick to carrot, beets, celery. Boil the pulp in about 4 cups of water (You can add a few Bay leaves and a couple of cloves if you wish) for about 10 minutes and filter through an extra fine sieve or muslin cloth."

  • I medium acorn squash
  • 3 T. of olive oil
  • 1 large sliced onion
  • 3 1/2 cups of vegetable broth
  • 1 1/2 cups of cooked chick-peas (reserve 1/2 cup of cooking liquid)
  • 1 1/2 t salt
  • 1 T. of tomato paste
  • 1 T. of roasted red pepper
  • a pinch of chili powder
  • a pinch of freshly ground black pepper
  • 3 T. of finely chopped coriander leaves.

Soak dried chick-peas over night well covered with water. Change water and boil until the peas are fully cooked. Reserve 1/2 a cup of the cooking water. Bake the squash in a brick oven and blacken the a small red pepper, (Or use regular oven and blacken the pepper on the stove top). Bake the squash until soft all the way through to the center. Scrape away the skin and seeds dice the squash into about 1 inch cubes and set aside in a bowl with half the cooked chick-peas and the reserved water. Peel the blackened skin from the pepper, discard the seeds and stem, and dice around a tablespoon full. Add to bowl. Fry the onion slices in the oil and once golden brown add to the bowl along with salt, tomato paste, chili pepper and black pepper. Add the vegetable broth and puree (In batches), in blender until smooth. Heat finished puree from the blender in a large saucepan. Stir and simmer for ten minutes. Add the remaining half of the whole chick-peas. Check for needed salt and serve garnished with the chopped coriander leaves.  

Moroccan Fava Bean

  • 2 cups of fresh fava beans
  • 1/4 cup of olive oil
  • 1 large red bell pepper
  • 3 large cloves of minced garlic
  • 1 t salt
  • 1/2 cup chopped coriander leaves
  • 1/4 t. of chili powder

Cook in a covered saucepan with a cup of water until the beans are cooked (about 12 minutes). Fry garlic and chopped pepper in oil until cooked, but do not burn. Stir in cooked and drained beans, chili powder, salt and coriander.

 

Moroccan Fava Bean Paste
"Another way Fava beans are cooked in Morocco, this time the dried variety"

  • 2 cups of dry fava beans soaked overnight
  • 1/2 cup of olive oil
  • 3 large cloves of minced garlic
  • 1 t salt
  • Juice from 2 lemons
  • 2 teaspoons of ground cumin
  • Paprika and parsley for garnish

Heat the beans with salt and 1/3 of the oil in eight cups of water until the beans are cooked. Puree in food processor until smooth then return to pot. Add cumin and lemon juice, simmer for a few minutes. Serve in shallow dish with remaining oil trickled on top and garnish with parsley and paprika.

 

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"Street venders in morocco sell a simple whole chick pea hummus simply heated in it's liquid with salt and served hot in small bowls"

 

 

 

 

 

 

 

Preserved Lemons
"Out here in California a lot of people have lemon trees which produce such an abundance of fruit that most rot on the ground. WhMoro3thum.JPG (20445 bytes)en most people think of lemons, they might think of lemonade or maybe salad dressing or Hummus. However, in Morocco lemons are preserved with salt and are an integral ingredient in their cooking. My trees are still quite small, but even in foggy San Francisco they produce hundreds of lemons - I have started to use the Moroccan method of preserving them and once ready, dice them into salads and add them to Fool Moudammas (Arabic fava bean dish), they retain their flavor without the mouth puckering sourness."

  • Half a cup of salt
  • 10 medium lemons

Quarter the lemons and sprinkle salt over open surface. Pack tightly into large kilner jar (put a tablespoon full of salt in first). Sprinkle salt on each layer as you build to the top of jar. The lemons will release juice as jar fills up. Add extra lemon juice if necessary until lemons are covered. Place in warm area and shake every day. Ready to use in a month, keeps for around a year. You can rinse under water to reduce salt before using if you wish.

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Moroccan Mint Tea
You can’t move in Morocco without being offered the incredibly sweet mint tea poured high from pot to glass several times. Locals generally leave the mint leaves in the pot, but tourists are served the tea in glasses packed with leaves.

  • 2 t. of green tea
  • 1 bunch of rinsed spearmint leaves
  • Between 4 to 6 t. of sugar

Warm teapot by quickly rinsing green tea with some boiling water, then drain off water immediately. Add mint leaves to the rinsed tea and enough boiling water for two glasses. Add sugar to taste - it should be very sweet. Pour into glass, return to pot and repeat a couple of times.

Note: Khokhi is a version made without tea if you want to cut the caffeine.

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