Moroccan Lamb Soup

This recipe is a modified version of a Moroccan Harira, a dish with lamb, chickpeas and lentils.

INGREDIENTS

2    tablespoons butter

½   pound lamb, cut into ½ inch cubes

½   cup chopped celery with leaves

1    medium white onion, chopped

2    teaspoons turmeric

2    teaspoons white pepper

1    teaspoon cinnamon

1    teaspoon powdered ginger

1    tablespoon each dried parsley and cilantro

1    can (15 ounces) diced tomatoes

½   cup dry lentils

2    cups water or broth

1    can (15 ounces) chickpeas, rinsed, drained

METHOD

In a large soup or sauce pan, add the butter, lamb, celery, onion, spices and parsley/cilantro. Stir and cook over low heat for about 5 minutes. Separate the tomato pieces from the juice, reserving the juice. Add the tomato pieces to the soup pot. Stir and cook for 5 to 6 minutes.

Add the tomato juice, the lentils and water to the pot. Bring it to a boil, partially cover, reduce the heat to low and cook for 20 minutes. Add the chickpeas and cook on low for 8 minutes. Season to taste and serve.

Chicken Moroccan

INGREDIENTS

3    tablespoons olive oil

4    cloves garlic, minced

1    teaspoon turmeric

2    teaspoons ground cumin

6    chicken thighs, skinless, boneless

1    tablespoon olive oil

1    large white onion, chopped (about 2 cups)

½   cup water, or as needed

1    preserved lemon, rinsed, seeded, chopped*

1    can (15 ounces) garbanzo beans, rinsed, drained

½   cup sliced, pitted green olives

2    jars (8 ounces each), marinated artichoke hearts, drained, halved

¼   cup freshly chopped parsley

METHOD

Combine the first 4 ingredients in a large, sealable plastic bag and massage to mix the ingredients. Add the chicken, seal the bag and marinate for 4 to 8 hours in the refrigerator. Separate the chicken from the marinade, reserving both.

Heat a large skillet over medium-high heat and add the marinade and 1 tablespoon of olive oil. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 to 5 minutes. Remove the onions from the skillet and reserve, lower the heat to medium, and add the chicken pieces.

Cook the chicken until browned, about 5 minutes. Turn the chicken over and brown the reverse side, about 4 to 5 minutes. Add the beans and onions, and add enough water to submerge the chicken halfway. Cook the chicken, covered, for 10 minutes and add the preserved lemon. Continue cooking, covered, until a thermometer in the thickest part of the chicken reads 165 F, about another 5 to 6 minutes. Remove the chicken to a plate and cover to retain the heat.

Add the olives and artichoke hearts to the sauce and cook for 3 to 4 minutes. Spoon the sauce and vegetables onto individual serving dishes, add the chicken pieces, sprinkle with the chopped parsley and serve.

*NOTE: Preserved lemons have been soaked in brine for an extended period and are usually available from Mediterranean-style markets. They can also be made and stored at home.

Adapted from a recipe in All Recipes  magazine

Kalinta

Also known as karane or karantika, this dish is made from chickpea flour and eggs. It is quite popular in the north of Morocco where it is sold by the slice as street food

INGREDIENTS

2    cups chickpea (garbanzo bean) flour

2    teaspoons baking powder

1    teaspoon salt

1    teaspoon ground cumin

¼   teaspoon cayenne (optional)

2 ½   cups water

½   cup milk

1/3    cup olive oil

2    large eggs, beaten

METHOD

Grease the sides and bottom of a 10 to 11 inch round baking dish. Preheat the oven to 350 F. In a large bowl, stir together the dry ingredients. Slowly whisk in the water and milk, mixing constantly to prevent any lumps. Whisk in the beaten eggs and the oil.

Pour the batter into the prepared baking dish and carefully place it into the oven. Bake for 40 to 45 minutes until well-colored and set. Note that some burnt or deeply darkened spots are desirable. Serve slices in bread or on a plate while still warm.

Moroccan Carrote 2

INGREDIENTS

1   pound carrots, peeled, sliced diagonally ¼ inch

2    tablespoons olive oil

4    cloves garlic, minced

¼   teaspoon ground cumin

¼   teaspoon ground cardamom

2    tablespoons lemon juice

METHOD

Steam the sliced carrots for 6 to 7 minutes or until soft. Set aside. In a large skillet over medium-low heat, add the garlic and cook for 1 minute. Add the carrots and spices and mix well to cover all the carrot pieces. Add the lemon juice and cook for 1 minute or until reheated. Serve immediately.

Based on a recipe from Epicurious

Salmon ala Morocco

A full dinner – salmon, carrots and potatoes, all with Moroccan flavors (see below for other recipes)

 INGREDIENTS

2    salmon fillets (about 8 ounces each)
1    teaspoon olive oil
1    tablespoon lemon juice
½   teaspoon each of the following spices
            cumin powder
            coriander powder
            cardamom powder
            turmeric
            paprika
            garlic powder

METHOD

Place a piece of aluminum foil large enough to hold both fillets onto a baking dish and sprinkle with the olive oil. Place the fillets onto the oiled aluminum foil and move them around to be sure the entire bottom has been oiled. Sprinkle the lemon juice over the fish and thoroughly mix the spices before sprinkling them over the fish.

Place in the broiler at the highest position in the oven and broil for 6 to 10 minutes until the fish flakes easily. Remove from the broiler and transfer to serving plates.

If any spice mixture is not used, place it into a sealed container and use it elsewhere in other Moroccan dishes.

Carrots Coriander

Just a slight spicy flavor.
 
INGREDIENTS
1    tablespoon butter
1    tablespoon ground coriander
3    carrots, peeled, cut diagonally ½ inch (2 cups)
¼   cup water

METHOD

In a medium skillet over medium-low heat, add the olive oil and the coriander powder. Swirl to combine and mix. Add the carrots and toss to coat. Add the water, cover and cook for 10 minutes or until the carrots are crisp-tender. Sprinkle with a bit of salt and pepper if desired and cook uncovered for 3 minutes or until the liquid is evaporated. Serve immediately.

From a recipe in Cooking Light magazine

 

Moroccan Chicken and Green Olives

INGREDIENTS
2   Meyer or preserved lemons
6   chicken thighs, skinless, boneless
2   chicken half-breasts, skinless, boneless
1   tablespoon olive oil
1   large white onion, chopped
4   cloves garlic, minced
1   tablespoon paprika or smoked paprika
3   teaspoons ground cumin
1   teaspoon ground cinnamon
1   teaspoon ginger powder
2   cups low sodium chicken broth
1   cup green olives, halved

METHOD

If using fresh lemons, cut 1 into 8 wedges and juice the second lemon. Remove the seeds as best you can and set both wedges and juice aside. If using the preserved lemons, soak them in a bowl of water for 10 minutes before preparing them; chop them up and remove the seeds. Set aside. Cut the chicken into 1½ inch cubes and set aside.

In a large skillet over medium-high heat, add the olive oil and the onions. Cook them, stirring occasionally, until they begin to brown. Add the garlic and the four spices, stir to mix in and cook for 1 minute. Add the broth, the lemon wedges or chopped, preserved lemons and the chicken pieces. Bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Turn the chicken pieces over, add the olives and continue to simmer for 5 minutes.

Remove the chicken (and any lemon wedges) to a serving dish and cover with foil to maintain the heat. Add the lemon juice and bring the pan juices and olives to a boil. Continue to cook until thickened and reduced to a few tablespoons of sauce. Pour the sauce and olives over the chicken and serve.

Based on a recipe from the Bon Appetit Test Kitchen and Epicurious online

North African Hummus

INGREDIENTS
1    can (15 ounces) garbanzo beans
1    clove garlic, minced
2    tablespoons olive oil
3    tablespoons sesame seed paste
2    tablespoons preserved lemon, seeded, rinsed, drained
     or 1 tablespoon lemon juice
1   teaspoon ground cumin
1   teaspoon ground coriander
1   teaspoon ground cinnamon

METHOD

Place all ingredients into a food processor and blend until smooth. Add small amounts of water or chicken broth to thin during the blending process, even to a thin consistency. Refrigerate for at least 1 hour during which the hummus will thicken. Serve with vegetable sticks and/or crackers.

NOTE:  The three spices can be reduced to ½ teaspoon each for a less-spicy hummus.

Chickpea Date Tagine

INGREDIENTS
1    tablespoon olive oil
1    large onion, diced (about 2 cups)
4    cloves garlic, minced
1    teaspoon ground cumin
1    teaspoon ground coriander
1    teaspoon powdered ginger
½   teaspoon ground cinnamon
1    can (15 ounces) diced tomatoes
2    cans (15 ounces) chickpeas, rinsed, drained
1    cup whole wheat couscous
1    cup pitted dates, quartered
¼   cup lemon juice or ½ preserved lemon, rinsed, seeded, minced
½   cup chopped fresh cilantro

 METHOD

Heat the oil in a alrge sauce pan over medium heat and add the onion. Cook for 10 minutes, stirring often, or until beginning to brown. Add the garlic, cumin, coriander, ginger and cinnamon, stirring them in and cooking for 30 seconds. Add the tomatoes, chickpeas and ¼ cup of water. Reduce heat to a simmer and cook for 10 minutes.

Meanwhile, toast the couscous in a medium skillet until it begins to brown and add 1 ¾ cups of water. Bring to a boil, remove from the heat, cover and let it steep for 5 minutes.

Stir the dates and lemon or juice into the tagine and continue to cook for 2 to 3 minutes to soften the dates. Remove from the heat and serve over couscous, sprinkled with chopped cilantro. Will serve 6 to 8 people.

Adapted from a recipe found at Food.com

 

Moroccan Vegetable Stew

INGREDIENTS
2    tablespoons olive oil
1    medium onion, chopped (1 cup)
½   cup chopped celery
1    small green pepper, seeded, diced ½ inch
4    cloves garlic, minced
2    cups vegetable or chicken broth, low sodium
2    cups sweet potato, peeled, cubed ½ inch (about 1 pound)
1    can (15 ounces) diced tomatoes with juice
1    can (15 ounces) garbanzo beans, rinsed, drained
½   preserved lemon, chopped or 2 tablespoons lemon juice
2    teaspoons dried powdered ginger
1    teaspoon ground cumin
1    teaspoon curry powder
1    teaspoon ground coriander
1    teaspoon chili powder
 
1    teaspoon natural peanut butter
1    tablespoon dried cilantro

METHOD

In a large sauce pan over medium heat, add the olive oil, onion, celery, green pepper and garlic. Cook for about 3 minutes stirring, to soften the vegetables. Add the broth, sweet potato, tomatoes, garbanzo beans, lemon, and all 5 spices.

Stir to combine and bring to a boil. Lower the heat to medium-low, cover and simmer for 15 minutes until the sweet potato is tender. Stir in the peanut butter and cilantro, cook for 3 to 4 minutes to combine, and serve hot.

Based on an internet recipe from SparkPeople

Lentil And Brown Rice Soup

While the list of ingredients looks a bit long, this is not a difficult dish to make and the results are really great. Outside of taking three sauce pans it really is easy. It started out several different places all of which were not very good. After much sitting and thinking about it, the following plan came about and it tasted so good I ate it all one evening. It has a middle-eastern or Moroccan flavor but is not really spicy; a hearty and healthy soup for the cold winter days.
 
INGREDIENTS
½   cup brown rice
1    cup beef broth
1    cup water
½   teaspoon salt
 
¾   cup lentils, picked over and rinsed
1    cup red wine
1    cup water
1    teaspoon ground cumin

½   cup carrots diced to ½ inch

½   cup celery diced to ½ inch
1    small Yukon Gold potato diced to ½ inch
1    small white onion, chopped
1    cup chicken broth
1    cup beef broth
1    cup water
1    teaspoon each paprika, cumin, cardamom, turmeric and coriander
1    preserved lemon*, seeded, chopped, or 2 tablespoons lemon juice
1    pinch red pepper flakes
2    bay leaves

METHOD

In a small sauce pan, place the rice, broth, water and salt. Bring to a boil, reduce the heat to a simmer, cover and cook for about 40 to 45 minutes until the rice is tender. If the liquid level gets low, add water ¼ cup at a time.

In another sauce pan, add the lentils, red wine, water and cumin. Bring to a boil, reduce the heat to a simmer, cover and cook for 20 to 25 minutes until the lentils are tender. If the liquid level gets low, add water ¼ cup at a time.

In a large saucepan, add all the remaining ingredients and bring to a boil. Reduce heat to a simmer, cover and cook for about 30 minutes until all the vegetables are soft. Remove the bay leaves and place the soup into a blender or food processor and blend to a puree. Rinse out the sauce pan and return the puree to it. When the rice and lentils are cooked, add to this sauce pan and reheat.

*NOTE: See the information about Moroccan Lemons in this blog

Chickpea Carrot Tagine

A tagine is a Moroccan casserole or stew and is also the name of the pot within which it is cooked. The traditional tajine pot is formed entirely of heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking.
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (1 cup)
4    cloves garlic, minced
1    preserved lemon, soaked, drained and minced or
      2 tablespoons lemon juice
½   teaspoon ginger
½   teaspoon turmeric
¼   teaspoon white pepper
¼   teaspoon cayenne pepper
1    pinch each cardamom, nutmeg, allspice, mace (some or all)
2    tablespoons dried parsley
4-6 carrots, peeled and cut into ½ inch pieces (2 cups)
1    cup chicken broth
1    can (15 ounce) chickpeas
2    tablespoons honey

METHOD

In a large skillet over medium-low heat, add the olive oil and onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the lemon or juice, all the spices, the parsley, carrots and the broth. Cover and cook over medium-low heat until the carrots are just tender (about 12 to 14 minutes.)

Add the chickpeas and honey and continue to cook until the chickpeas are heated through and the sauce has thickened. Adjust the seasoning if desired and serve.

 

Moroccan Soup

INGREDIENTS

1    can (15 ounce) diced tomatoes
2    cans (15 ounce) garbanzo beans
4    cups chicken broth
2    cups water
2    prepared lemons*, chopped fine or
      ¼    cup lemon juice
2    teaspoons ground cumin
2    teaspoons ground turmeric
2    teaspoons coriander
½   teaspoon cayenne pepper
1    cup chopped white onion (1 medium)
1 cup each of 4 out of the following 6 ingredients
      cauliflower, chopped
      broccoli chopped
      carrots, sliced thin
      celery, diced to ¼ inch
      peas, fresh or frozen
      fennel, chopped

METHOD

In a large sauce pan, add the tomatoes, beans, broth, water, lemons or lemon juice, spices and onion. Bring to a boil and if the vegetables chosen include carrots, celery or fennel, add them to the soup, lower the heat to medium-low and cook for 9 to 10 minutes. Add the cauliflower and/or broccoli and cook for another 5 to 6 minutes. The last thing to add would be the peas and they will require another 3 to 4 minutes cooking time. Taste and add a pinch of salt if required. Remove from the heat and let the soup rest for a few minutes before serving.

 

*Prepared Lemons: These are Moroccan lemons - Meyer lemons that have been preserved in salt brine. They can sometimes be found in gourmet grocery stores or you can prepare them yourself. They are usually soaked in fresh water for 10 to12 minutes before use and sliced or chopped. Look in this blog for preparation instructions. (Fruit, Info)

Moroccan Lemons

To prepare Moroccan lemons, you will need a glass container with a tight fitting lid, enough lemons, preferably Meyer, to fill the container, and Kosher salt. Preservation takes about 4 weeks and the lemons will remain good for up to 6 or 7 months once prepared. Start with a small amount but be prepared to expand once you learn how to use this wonderful ingredient.

If the container lid fastening device has any metal in it, be prepared to use plastic wrap on the top of the jar before you close the lid to protect the metal. Otherwise, the salt will corrode the closure and could destroy it in short order.

The number of lemons to use should be the number that fit easily into the container. It is all right to leave a bit of room at the top. On each lemon, cut off the tip where the stem was attached and remove a small slice, dime-sized, from the other end, exposing the white under part. Place the lemons into the glass container.

In a non-aluminum sauce pan, heat enough water to fill the glass container and add ½ cup kosher salt. Allow the salt to dissolve and pour the salt water into the glass container with the lemons. They may float as you do this. Seal the container, place it into the refrigerator and wait about 4 weeks. The lemons will sink as they become preserved. A bit of white stuff may appear on the surface of the brine – do not worry, it is harmless and can be removed.

Moroccan Carrots

A tasty side dish to spice up any meal. What do you mean - "No one eats carrots!" They will now.

INGREDIENTS
6    medium carrots, peeled and sliced thin
1    cup fresh orange juice
1    teaspoon ground coriander
1    teaspoon ground cumin
1/2 teaspoon ground cinnamon
1    tablespoon butter or butter substitute

METHOD
In a medium sauce pan, cover the carrots with water and bring to a boil. Boil for 3 to 4 minutes, remove from the heat and drain. In a large skillet, combine the carrots, orange juice, coriander, cumin and cinnamon . Simmer over medium heat, stirring occasionally, until the carrots are very tender, 10 to 12 minutes.
 Remove from the heat and drain, reserving the cooking liquid. Run the carrots through a food mill or food processor to pulverize them. Set aside.

Return the cooking liquid to the sauce pan and simmer over medium heat until it is reduced to 1/4 cup. Combine the pulverized carrots with the liquid, stir and reheat. When heated, remove from the sauce pan to a serving dish and serve.

Based on a recipe from Food and Wine magazine, May 011