Mechoui – Moroccan Style BBQ

Posted by marocmama on Dec 15, 2011 in Moroccan Food | 0 comments

I have a confession.  I haven’t been cooking much lately.  It’s true.  When I do cook I haven’t been all that inventive, relying on tried  and true recipes.  I’ve had a lot going on and my younger sister has moved home to have her second baby.  So, I’ve been busy being the baby whisperer..(he hasn’t listened yet and is stubbornly staying put!)  MarocBaba is starting to get antsy so don’t worry I’ll be back to normal soon.
In the meantime I’ve got some things up my sleeves.  Next week I’m starting a really fun new series of posts with my favorite female food bloggers!  These ladies have totally inspired me and I love reading their blogs and seeing what new things they are coming up with.  I really think you’re going to love learning more about them too.
My recipe today is for Mechoui.  I’ve posted portions of this recipe before but not with good pictures.  I want to share this again because lamb is often overlooked on the American table.  I can say before visiting Morocco I had never eaten lamb and had no desire to try.   The first few times I tried dishes with it I found the meat very fatty and I couldn’t handle the taste of fat in my mouth.  This recipe however melts off all of the fat.  I love it.  Even friends and family who swore they didn’t like lamb like this recipe!  If you’re looking for a different kind of holiday main dish this is it.  The best part is you can put it in the oven and pretty much forget about it!

Ribs cleaned and rubbed with spice mix

Partially cooked Mechoui

Looking for more?  Today ALL of the recipes from The Great Food Blogger Cookie Swap will be live today (cookie overload!)  Here’s the links for Part One and Part Two of 620 recipes from the swap! Also make sure to check out this post on All Women Stalk…perhaps you will notice yours truly.  I am humbled to be included on this list with such greats as Dinners and Dreams and Moroccan Food @About.com!!

Boulfaf – Grilled Lamb Liver

Posted by marocmama on Dec 8, 2011 in Moroccan Food | 0 comments

I have been meaning to get this recipe up for sometime but kept having other things to put up instead!  This is generally made during Eid al Adha in Morocco.  While I have never eaten it (I don’t do organs) MarocBaba and even M do like it.  The first meal of Eid al Adha in Morocco always includes all of the items that don’t freeze well such as the liver, heart, and kidneys.  The rest of the sheep is hung up so that the meat partially dries.  The dish that everyone waits and looks forward to is boulfaf.  L’faf in Moroccan means “to roll with something inside,” which is exactly what boulfaf is.  The recipe is very simple but Eid just wouldn’t be the same without it.

Halal Potluck Meal at American Muslim Mom

Posted by marocmama on Nov 11, 2011 in Moroccan Food | 1 comment

Our mosque holds a community potluck once a month and I’m always looking for a recipe to satisfy and not break the bank.  Stop by and check out my post on American Muslim Mom for a great meal to use up some of your leftover Eid lamb!

Don’t forget to enter my giveaway for a Shenzhen Knife.  You’ve only got a few days to enter!

Lamb Tajine with Peas and Potatoes

Posted by marocmama on Jun 27, 2011 in Moroccan Food | 5 comments

What’s sweeter than fresh sweet peas (in super sweet little hands nonetheless)?  On a recent trip to the farmer’s market I was very happy to see tables bulging with these beautiful peas.  As the first of the season some pods were full of plump peas while others were minimal.  While at the market I also picked up some lamb chops from a local organic farm, stalks of green garlic and bunches of mint and flat-leaf parsley.  I know exactly what I was going to make.

I’ve been wanting to make some tajines in my tajine pot instead of the pressure cooker.  While I love the speed a pressure cooker affords, sometimes I find dishes cooked that way lack the character and flavors that cooking in a clay tajine provides.  My smaller vessel has a crack in it from heating it up too fast when I was nieve in the ways of clay.  Instead of tossing it I use it for serving and in this instance a little improvisation.  I always use a heat diffuser now, a circular piece of metal that goes between the burner and the tajine.  I also had the idea to use a piece of aluminum as a barrier to the crack in the bottom of the tajine.  I put it around the outside of the bottom piece.  (It worked fantastically!!!  No leaks!)  I then filled it like this.

**Tajine for 3-4 people, cooked in a small tajine.  This can be easily doubled to feed more people

Ingredients

• 3-4 lamb chops with extra fat trimmed
• 4 red potatoes peeled and cut into quarters
• 1/2 c shelled fresh green peas
• 6-8 cloves of fresh garlic
• 1 medium onion chopped finely
• 1 tbsp vegetable oil
• small bunch of flat-leaf parsley
• 2-3 mint leaves
• 1/2 preserved lemon
• 2 tsp cumin
• 1 tsp turmeric
• 1 tsp black pepper
• 2 tbsp water

Directions

In the bottom of a tajine add 1 tbsp of vegetable oil and the chopped onions to form your base. Place the lamb shanks in the middle of the tajine, as flat as possible.  Arrange potatoes around the lamb chops.

Spread the peas around the tajine.  Some in the middle, around the edges – anywhere they will fit!  Cut the preserved lemon into several pieces and slip in and around the tajine, making sure some are sitting on the lamb.  Do the same thing with the garlic cloves.  Finally sprinkle the cumin, pepper, and turmeric all around the tajine.  Chop up the parsley and mint leaves and sprinkle all over the top of the tajine.  Finally pour the 2 tbsp of water over the top of the dish.

Cover up the tajine and place on the stovetop over medium-low heat.  Leave it alone now.  This took about 2 1/2 hours to cook all the way through.  The lamb should be very tender, falling apart and the potatoes soft.  During the cooking process you can check how things are coming along.  Use a spoon to scoop up sauce that is forming at the bottom of the tajine and pour on top of the vegetables and meat.  This adds some extra flavor.

When it’s all done it should look a little bit like this.  Creamy potatoes, delicious sauce and super tender lamb.  Yum. Yum.

I did not have to encourage MarocBaba to eat this.  He dug right in. His first comment was, “where did you learn to make a tajine from Ourika?”  Say what?!  This was my own creation but apparently the flavors and ingredients are akin to a dish that is found in the Ourika valley outside of Marrakech.  I must be channeling my inner Maghrebi.

All that was left……

What are some of your favorite early summer ingredients for cooking?

Guest Post: Amnahs’ Moroccan Meatball Tagine

Posted by marocmama on Jun 21, 2011 in Moroccan Food | 2 comments

Today’s guest post is from a new blogging buddy of mine.  Amnah is an absolute darling and I have really enjoyed getting to know her.  She is a fellow contributor at American Muslim Mom and is the mom I wish I could be!  You should really stop by her blog, Little Life of Mine for more food, adorable pictures and activities with her beautiful girls.  Connect with Amnah on  her site, Twitter or Facebook.

Visiting Morocco has been on the top of my travel wish list for as far back as I can remember. In fact it comes in at number one, two, and three, just in case if my husband ever doubts my desire to travel there. To me it is the ultimate destination that I believe would provide the romantic, historical, and adventurous aspects of an amazing vacation. The architecture and vibrant use of colors always take my breath away. I’m certain the atmosphere of Moroccan souks are just as movies portray them: exotic, mysterious, and a feast for the senses. The traditional clothing with it’s old world charm is so beautiful that you just can’t help but be taken back to another time.

It’s when my mind drifts to the foods that I would consume there, my stomach begins to rumble and my fingers start to itch with the urge to start searching for a ticket to book. Plentiful and flavorful spices enhance every dish. Fresh fruits and vegetables jewel the plates with their natural colors. Couscous makes the perfect landing for a saucy tagine. All downed with a refreshing mint tea. Oh my, what’s not to love?

I live vicariously through Amanda and her recipes. I enjoy her images from Morocco and hearing about her experiences. I’ve found a wonderful friend in Amanda despite never having “met” her. I pray our first meeting is in a busy and loud Moroccan souk. A fez may or may not be involved.

Moroccan Meatball Tagine with Herb and Lemon Sauce {via Cooking Moroccan}

Meatballs:
½ onion, roughly chopped
3 tablespoons Italian parsley, roughly chopped
2 slices, crusts removed
1 egg
1 pound ground beef or lamb
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon freshly ground black pepper

Herb and Lemon Sauce:
4 teaspoons butter or oil
½ onion, finely chopped
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon cayenne pepper
1 ½ cups chicken stock
3 tablespoons cilantro, chopped
3 tablespoons lemon juice

To make meatballs:

Put the onion in a food processor and process until finely chopped. Tear bread into pieces, add to the onion, along with the egg, and process briefly. Add the beef or lamb, cumin, paprika, and 1 teaspoon salt and process to a thick paste, scraping down the side of the bowl occasionally.
Alternatively, grate the onion , chop the parsley, crumb the bread, and add to the meat in a bowl with the egg, spices, and seasoning. Knead until the mixture is paste like in consistency.
With moistened hands, shape the mixture into walnut-sized balls and place them on tray. Cover and refrigerate until required.

To make herb and lemon sauce:
Heat the butter or oil in a saucepan and add the onion. Cook over low heat until softened and golden. Then add the paprika, turmeric, cumin, and cayenne pepper and cook for 1 minute, stirring. Add the chicken stock and bring to a boil.
Add the meatballs to the pan, shaking so that they settle into the sauce. Cover and simmer for 45 minutes. Add most of the parsley and lemon juice and season further if necessary. Return to a boil and simmer for 2 minutes. Transfer to a tagine or bowl, sprinkle with the remaining parsley, and serve hot.

Tangia Marrakechia

Posted by marocmama on Apr 18, 2011 in Moroccan Food | 0 comments

I’ve never shared this recipe on my site and recently thought about why.  One of the most well known dishes of Morocco and of Marrakech especially is tangia Marrakechia.  It is only made in Marrakech and is highly popular.  It is known as the bachelor’s dish, often made by single guys, I’m guessing because of how simple it is.  This dish is cooked in a special vessel called a tangia.

You can purchase one of your own from Berber Trading company for $38.  All of the ingredients are put inside and covered up.  It is then cooked in low heat, a charcoal oven for several hours.  You can see Jamie Oliver’s trip through the souqs of Marrakech and making a tangia (albeit not a traditional one).  The video is great and you can really get a feel for Marrakech.

If you don’t have the tangia cooking pot – don’t fret.  You can make it just as easily in a pressure cooker.

Ingredients for Tangia

In pressure cooker, add the olive oil, onions and garlic and saute on medium heat until onion becomes translucent. Wash and trim lamb of all excess fat and add to the pressure cooker. Add all of the spices and mix around all of the ingredients so that the meat is covered with all of the spices.

Next add the preserved lemon, smen and water. Just enough water should be added to barely cover the meat. Cover the pressure cooker and cook on medium high heat for 45 minute s- 1 hour. Vent the steam and check to see if the meat is tender. It should be falling apart with a thick sauce reserved. If the meat is falling apart but there is a lot of liquid left continue boiling down the liquid. When finished turn out onto a plate and eat with crusty round bread or French baguettes.

There are no vegetables in this dish traditionally.  Although it is usually eaten with a first course of many different cold salads.  I’ll be sharing some more in coming posts.  But feel free to search in the archives for some more.  You can start here.

Crockpot Lamb and Lentils

Posted by marocmama on Jan 11, 2011 in Moroccan Food | 2 comments

There is one Moroccan dish that is an absolute favorite of mine.  It’s called Rafisa and is usually made after a babies birth.  It uses a spice called fenugreek seeds which I’ve heard help with milk production in new mothers.  My guess is this is where the connection is.  I love love love chicken rafisa but my husband won’t touch it.  So I’ve never really learned how to make it.  


I came up with this twist on rafisa a few weekends ago when we were snowed in.  I am not sure where the ingredient ideas came from other than it was what we had in the freezer and cupboards!  It didn’t look very pretty when it was done BUT it did taste good.  So I guess sometimes taste presentation does win the day. The star in this is the bacon, it gives the dish a smoky deeper flavor, and I can only imagine what it might taste like with real bacon!


Ingredients:
(my apologies ahead of time- this recipe is not a precise measure!)
1/2 package of turkey bacon chopped into small pieces
1 medium onion chopped
3/4 lb lamb (which ever cut you have on hand)
2 cloves of garlic crushed
2 tbsp vegetable oil
1 cup of brown lentils soaked 2-3 hours
1/2 tsp each salt and pepper
1 tbsp cumin
3/4 cup crushed tomatoes
palmful of chopped Italian parsley
1 cup of water
Msemmen to eat with (you can optionally use regular bread)


Directions:
Add the chopped onion, garlic, 1 tbsp vegetable oil and turkey bacon to a skillet and cook until onions and garlic become translucent and the bacons starts to crisp up a little bit.  





Remove from the pan and add to slow cooker.  Place the cut of lamb into the same skillet and cook on both sides until browned.  Add this then to the slow cooker as well.  



Drain the lentils and add to the slow cooker, followed by all of the remaining ingredients, except for the bread.   Mix well and cook on low heat for 5-6 hours.  You will want to check the water levels and if it seems to be drying out add a little bit more.  The lentils should be tender and the meat falling off the bone when it’s done. You can heat up the msemmen and put it on top to scoop up the dish with, or eat it with regular bread.   A great comfort food!

PS – I’ve been nominated for Best Moroccan Food Blog at Morocco Blogs.. If you haven’t would you please stop over and vote for Maroc Mama in the food category?  I appreciate all of my readers and would love to have your support!!

Eid al-Adha Celebration

Posted by marocmama on Nov 21, 2010 in Culture | 1 comment

Please forgive my absence the last week or so.  My day job has had be putting in many many hours at the office and at home we’ve been eating dinners that I’ve made ahead of time and frozen.  (Thank goodness for that!).  Things should be settled down now, and I am so grateful.  Mixed into last week was the celebration of Eid al Adha or “festival of the sacrifice”.  Some of you might not be familiar with this holiday.

Eid al Adha comes on the 10th day of the 12th lunar month of the Islamic calendar and start after the completion of the Hajj (pilgrimage in Saudi Arabia).  The tradition comes from the story of Abraham’s sacrifice.  Abraham was asked by God to sacrifice his son Ishmael as an act of obedience.  Instead God replaced Ishmael with a ram after seeing how obedient Abraham was.  Every year Muslim families commemorate this by sacrificing a ram.  The meat is then distributed; 1/3 for the family, 1/3 for friends or other family members and 1/3 for charity.  There are many more smaller details about the activities of the day, but the major events are attending Eid prayers and making the sacrifice of the animal.





Early in the morning we wake up and get dressed in nice clothing.  My boys are wearing traditional Moroccan djalabbas.





Eid breakfast is usually something simple but not something that you would make everyday.  Some meals are very elaborate and some are simple.  Ours was simple due to time constraints.  I made batbout the night before with several different toppings.  My favorite dish for Eid is Harabil but it takes a little more time.
We went to the mosque for Eid Prayers and then to a friend’s farm for the sheep.



Normally we would have had a big dinner Tuesday night after the days activities we had to postpone that until Wednesday.  Tuesday night I made the spice mix and rubbed it into a cleaned lamb leg.  I let this marinade over night and then put in a low 250F oven for about 6 hours.




This dish is called Mechoui and is incredibly delicious.  A friend of ours that came over to celebrate with us was certain she didn’t like lamb.   She loved this!  I did alter the original recipe and used this spice mix;

2 tsp pepper
2 tsp salt
3 tsp cumin
2 tsp ginger powder
5 tbsp butter cut into pieces and kept cold until needed.

Cooking this on a low temperature for a long time ensures that the flavors get into all of the meat.  Using the butter helps keep it moist.


I served this with two salads;

A simple steamed carrot and vinegarette salad (literally steamed baby carrots with a dressing of 1 part olive oil, 1/2 part white vinegar and crushed garlic and a little black pepper)



A roasted pepper and preserved lemon salad.  To make this salad;
Roast a green pepper and red pepper until the skin is charred.  Remove skin and clean inside of the pepper.
Cut the pieces into small squares.  Take a quarter of a preserved lemon and clean the inside so only the rind remains.  Chop into similar size squares.  Top with 2 tsp olive oil, 1 tsp lemon juice, salt, pepper and 1/2 tsp crushed garlic.  Serve room temperature.

Although not as ambitious or overly creative as some celebration meals it was satisfying and everyone enjoyed it.  This might become our new traditionally dinner due to its simplicity and great results!!

Are you thinking of spending Eid in Morocco?  Check out Hotels in Casablanca for great hotel deals.