Harira (Hearty Soup)

http://www.cooks.com/

Ramadan--the ninth month of the Moslem calendar year--is a time of fasting during daylight hours. Thick, peppery Harira, full of vegetables and legumes, is the traditional Moroccan way of breaking the fast.

Ingredients:

1/2 lb. lamb or chicken, diced
2 lg. onions, chopped
1/2 c. celery, including leaves, chopped
1 c. parsley, chopped
1/2 tsp. black pepper, freshly ground
1 tsp. turmeric
1 tsp. ground cinnamon
1/2 tsp. ground ginger (optional)
1 tbsp. clarified butter
1/2 c. lentils or chick peas (or both), pre-soaked
2 lb. tomatoes or 2 tbsp. tomato paste
2 or 3 sprigs of fresh coriander, if available
1/3 c. vermicelli noodles (thin spaghetti)
3 tbsp. unbleached or whole wheat flour
1 lemon, sliced in wedges

Method:

In a large, deep pot, combine the meat, onions, celery, parsley, pepper, turmeric, cinnamon, ginger and butter. Stir over medium heat for 15 minutes until ingredients are well browned. Add the lentils or chick peas along with about 6 cups of water. Stir, partially cover the pot, and simmer for an hour and a half.

Puree the tomatoes. Bruise the coriander leaves with a mortar and pestle. Dump them into the pot along with the tomatoes and simmer for another 15-20 minutes. Break vermicelli into inch-long pieces, then bring the mixture to a boil and stir in the noodles. Reduce heat slightly and cook for 2 or 3 minutes.

Meanwhile, dip out about 1/2 cup of the liquid and mix it with the flour to create a smooth paste. Using a wire whisk, quickly stir the flour paste into the soup. Cook for another few minutes until noodles are done, stirring constantly to prevent flour from forming lumps. The texture of the soup should be velvety; if necessary, add more water or more flour (being sure to make a paste before putting flour into the soup). Serve with lemon wedges which are to be squeezed into each portion at the table.

Serves 8.

Grilled Flank Steak In Morrocan Spices

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Ingredients:

1 med. onion, thinly sliced
1/2 c. olive oil
5 tbsp. fresh lemon juice
2 tbsp. soy sauce
2 tbsp. minced fresh parsley
3/4 tsp. minced fresh ginger
1 tbsp. ground cumin
1 tbsp. chili powder
2 tsp. dry sherry
1 tsp. turmeric
1 tsp. dried oregano, crumbled
1 tsp. coarsely ground pepper
2 lb. garlic cloves, minced
4 lbs. flank steaks
Fresh cilantro sprigs

Method:

Mix first 13 ingredients in large bowl. Divide marinade mixture between 2 large shallow baking dishes. Add steaks to dishes, turning to coat in marinade. Cover and refrigerate overnight, turning steaks occasionally.

To grill: Remove steaks from marinade. Strain marinade into heavy small saucepan. Grill steaks (medium-high heat) to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to platter. Let stand for about 5 minutes before slicing.

To grill: Remove steaks from marinade. Strain marinade into heavy small saucepan. Grill steaks (medium-high heat) to desired degree of doneness, about 4 minutes per side for medium-rare. Transfer to platter. Let stand for about 5 minutes before slicing.

Moroccan Lemon Chicken With Olives

http://www.thegutsygourmet.net/af-lemonchix.html

Chicken and couscous..........yum!

Yield: 4 servings

Ingredients:

1 Medium onion. peeled and quartered
2 Medium garlic cloves, peeled and minced
2 1/2 lb Chicken, skinned
2 tb Flour
1 tb Olive oil
2 1/2 c Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
1/4 ts Salt
3 tb Lemon juice
Grated peel of 2 lemons
1/2 c Green olives, pitted and coarsley chopped
2 tb Minced cilantro
3/4 c Couscous
Fresh ground black pepper

Method:

In a food processor, finely chop onion and garlic. Dredge chicken in
flour. In a large skillet, heat oil over medium heat. Saute chicken
and onion mixture until mixture has softened, about 10 minutes.
Stir in one cup water, saffron, ginger, cumin, paprika, salt and
lemon peel. Bring to a boil, reduce heat and simmer, covered, 35
minutes. Remove chicken from sauce and allow to cool a few minutes.
Debone chicken and cut meat into small pieces. Put meat back into
sauce with the lemon juice, olives, cilantro and pepper. Simmer
gently 5 minutes.
While the chicken is cooking, bring 1 1/2 cups of water to a boil
in a medium saucepan. Add the couscous and bring back to a boil.
Remove from heat and allow to sit for 5 minutes.
Spoon chicken mixture over couscous and serve.

Bisteeva

http://www.thegutsygourmet.net/af-bisteeva.html

A Moroccan specialty!

Ingredients:

4 lb. chicken, cut up
1 1/2 c. chopped onions
1 c. chopped parsley
1 Tbsp. minced garlic
1 1/2 tsp. salt
3/4 c. freshly ground pepper
1/2 tsp. ginger
1/2 tsp. turmeric
pinch of saffron
3 cinnamon sticks (3-inches thick)
2 Tbsp. lemon juice
8 eggs, beaten
3/4 c. toasted almonds, chopped
1/4 c. butter
14 sheets filo dough
1 Tbsp. confectioners sugar
1/4 tsp. ground cinnamon

Method:

In 4 quart Dutch oven combine chicken, onions, parsley,
garlic, salt, pepper, ginger, turmeric, saffron and cinnamon
sticks; add just enough water to cover. Bring to a boil;
reduce heat and simmer covered 45 minutes.
Remove from heat and cool completely. Skim off chicken fat and reserve. Remove
chicken and discard skin and bones; dice meat and reserve.
Discard cinnamon sticks.
In Dutch oven over high heat, reduce cooking liquid to
1 1/4 cups. Add lemon juice and eggs; stir until eggs are
cooked. Drain well in colander.
In medium bowl toss chicken with almonds. Taste for
seasonings. In small saucepan melt reserved chicken fat with
butter. Trim filo into a 12-inch square. Place 1 filo sheet
in a 10-inch deep dish pie plate. Brush with butter mixture.
To prevent drying, keep remaining filo covered. Continue
lining pie plate in a pinwheel pattern with 6 more filo sheets,
brushing each with some of the butter mixture.
Spread chicken mixture in pie plate. Spread drained egg mixture on top.
Cover with seven filo sheets, brushing each layer. With
scissors trim overhanging filo. Tuck in edges. Brush with
remaining butter mixture. Preheat oven to 425 degrees.
Bake 20 minutes. Invert Bisteeva onto a cookie sheet; remove pan and
bake 10 minutes more. Invert onto a serving platter. Combine
confectioners sugar and cinnamon; sprinkle on crust. Try
making this with regular pie crust.

Serves 8 to 10.

Moroccan Carrot Soup

http://www.cooks.com/

Ingredients:

2 tb Flour
1 tb Olive oil
2 1/2 c Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
5 c. clear, unsalted fat-free chicken stock
1/2 c. diced onion
1/2 tsp. ground caraway seed
3/4 tsp. cumin seed
1 tbsp. garlic, fresh, minced
1 tsp. salt
1 tbsp. strained, fresh lemon juice
1 tbsp. strained, fresh lime juice
1 lb. peeled carrots, sliced into 1/4 inch rounds
Minced fresh coriander or parsley

Method:

Put all but last ingredient into a large soup pot and bring to a boil. Boil until tender, about 20 minutes. Cool and drain, reserving the liquid.

Puree the vegetables until completely smooth. Add to the reserved liquid and chill. At serving time, garnish with coriander or parsley.

Serves 4-5.

Barbecued Lamb with Chermoula

http://www.thegutsygourmet.net/chermoula-lamb.htmll

Ingredients:

1 med onion grated
2 clv garlic crushed
4 tbl chopped flat leaved parsley
4 tbl chopped fresh coriander
1/2 tsp ground cumin
1/2 tsp ground saffron
1/2 tsp Harissa (qv)
1/2 cup olive oil
2 tbl lemon juice
l/2 kg leg of lamb

Method:

• To make Chermoula:
Mix onion garlic flat leaved parsley coriander cumin saffron harissa olive oil and lemon juice together and stand for 1 hour.
• Starting at the thicker end of the leg of lamb cut down and around bone.
• Scrape away as much meat as possible.
• Remove bone.
• Cut down into but not through the thickest part of the meat and open out flat.
• Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours.
• Barbecue for about 3/4 hour turning frequently.
• Cut in thick slices across the grain and serve.

Note.
Harissa is a fiery condiment widely used in Morocco. The basic ingredients are
red chillies cayenne olive oil and garlic. It should be thick with the consistency of light mayonnaise.
Harissa is delicious served with poached eggs or sausages.

Serves 6.