Main Dish

Pakistani Soaked Daal

10:00 am by Amanda Mouttaki Leave a Comment

Today's recipe comes from Shannon of Homemade Families. She is a wife, mom, and midwife living in California with her family. She is one of the sweetest people I have met and should some mystical magic happen and I find myself pregnant, I'd fly her to Morocco to be my midwife! I hope you enjoy this story and recipe from her kitchen.

Thirteen years ago, I was a young, hungry new college grad. I could boil pasta, make grilled cheese, and throw together a salad. My husband’s parents came to California from Karachi in the mid seventies. When my husband found himself a young, hungry new college grad, he asked his mom how to make the food he grew up with.

Needless to say, his culinary traditions were more preserved than mine. And the aroma coming from his apartment was delicious. Tired of my vegetarian fare, I finagled an invitation for dinner. I hadn’t touched a lentil before. I probably hadn’t eaten turmeric before either. As the daal (Urdu for lentils) boiled and boiled, the smell seemed familiar and comforting. After a long wait, the simple meal of lentils and rice was ready. It was the most delicious thing I’d ever tasted. I’m embarrassed to recall, that I may have said it tasted like macaroni and cheese. I meant it as a compliment.

The only thing I couldn’t fathom was cooking something that took more than twenty minutes to prepare. Again, I went for lentils, but this time I wanted to see how they were made. I watched the hard, yellow, lentils simmer and simmer, never losing their shape, until finally after hours, they melded into a golden, fragrant mass. Nothing was measured with a proper teaspoon, rather a plastic spoon was used to toss the colorful spices into the pot.

While we waited for the daal to cook, we had plenty of opportunity to talk. The hours that passed allowed us to fill our hunger with conversation and the expanse that life as a new grad presents. Eventually, we married. Three children later, we still enjoy a simple meal of lentils and rice. Only now, I know that lentils come in myriad shapes and sizes. The one we cook now, cooks about as fast as macaroni and cheese. I look forward to the day, that as the daal cooks, we can resume our good conversations.

For now, I present to you a nourishing, simple soaked lentil recipe.

Soaking the lentils the night before optimizes the nutrition you receive from the lentils. Ask anyone who has lentils as a staple in their traditional foods, and they will tell you that their mother or grandmother used to soak lentils. Phytic acid, contained in lentils is broken down through soaking, which allows the B vitamins and other minerals in the lentil to be absorbed in your intestine. It also reduces the cooking time, which may or may not be desired ;).

Don’t skip out on the baghar, the spice perfumed butter. It is an ancient technique used since Vedic times to infuse dishes with flavor. Heating ghee to a very hot point and then quickly frying fragrant spices in the ghee, imbues the ghee with scent and flavor. It is all then folded back into the daal.

We like to cook our lentil in chicken stock. Not only does this add flavor, but it also adds protein and other vitamins and minerals. Chicken stock contains easily absorbable calcium, magnesium, and other minerals. It also contains gelatin, an amino acid that helps with immune function and healthy skin, hair and nails.

Here’s to your good health, and to food bringing about love and happiness!

Soaked Daal

Ingredients

1 cup red lentils
2 cloves of minced garlic
½ tsp turmeric
1 tsp sea salt
¼ tsp cayenne pepper
4-6 cups of chicken stock

Directions

Soak one cup of red daal with enough filtered water to cover. Soak for six to eight hours.

When ready to cook, strain the daal and add to pot.

Add garlic, spices and chicken stock.

Stir, bring to a boil.

Skim the froth from the top and leave to simmer until lentils soften, about 25 minutes.

Baghar- Spice Perfumed Butter

2 cloves minced garlic
1 tsp cumin seeds
1 dried red pepper
2 TBS ghee

Heat ghee over medium high heat.

Add spices.

Heat until fragrant, being careful not to burn spices.

Add to daal, stirring to combine.

Moroccan Fish Recipe: Hout Quari

10:00 am by Amanda Mouttaki 6 Comments

When people think of Moroccan food this fish sandwich is not something that comes to mind. It's why we so enjoy stopping at a local shop that sells these grilled sardine sandwiches during our food tour. I readily admit I was hesitant.

No way anyone would like this, but MarocBaba was insistent.

He loved this sandwich and swore it didn't get any more authentic and local than this. I gave in and time and time again am surprised at the reaction the majority of people have. So many so that I've been asked countless times to share the recipe.

This is the original thing. Sure it's not so pretty to look at but you'll be surprised by the flavor! Typically it's served just as the sandwich piece. Or, you can order it without the bread and you'll get the fish balls and toppings on a plate. Order half (shown) or a whole (this plus another half). Coke is the only drink offered, besides what goes better a grilled fish ball sandwich than a Coke?

Moroccan Fish Sandwiches: Hout Quari

Yield: 6-8 fish patties

If you think you don't like sardines think again. This recipe should be made with fresh sardines to get the best taste. It's a favorite on our food tour in Marrakech.

Ingredients

1/4 kg sardine flesh cleaned and removed from bones
10-15 grams ras al hanout (add more or less to your liking)
10-15 grams smen (moroccan butter) can use Indian ghee or salted butter at room temperature - just enough to hold together
small handful chopped cilantro
** You'll also need bread to add the patties and filling too. A pocket bread like pita bread works well but a sturdy roll like a Portuguese roll would also work well..**

Instructions

Combine everything and blend by pulsing in a food processor until the mixture is similar to a thick paste.
Shape into balls and put into a grill press.
Grill 5 minutes on each side or until fish is cooked through.
You can also cook in a grill pan or simply fry in a pan.

Toppings :

- chopped raw onions

- raw tomato sauce (flesh of a tomato grated with some cilantro, salt and pepper blitzed in)

- harissa

- sliced green olives

- smen

Notes

Assemble your sandwich by adding the toppings you like. Some may seem odd but they all work together really well, try them all first then adjust based on your tastes.

Dressed up Hout Quari - Moroccan Sardine Sandwich

But if you prefer the more dressed up version of this street food, Heidi of Aromasnsabores and I have jazzed it up a little. My photo isn't nearly as good as hers are for our upcoming e-cookbook but it's a sneak peek. That's right we're working on putting together a beautiful book of classic Moroccan recipes, some you may know and others that are not typically found in restaurants or known outside of family homes! That's why we think our book will be so special. We're bringing you into the heart of a Marrakechi kitchen. The book will be released before Ramadan, we're just working on finalizing everything.
If you want to find out exactly when it will be released be sure to subscribe to my newsletter as I'll be sharing with that list first!

Until then, enjoy the classic version of this dish and let me know what you think!

10 Easy Moroccan Recipes for Busy Weeknights

10:00 am by Amanda Mouttaki 13 Comments

Moroccan food is known for the complex blending of spices, slow-cooked home-cooked meals, and generous portions. But that doesn't mean you have to have loads of extra time to make a delicious Moroccan meal. These 10 easy Moroccan recipes are a great addition to your weeknight round-up! Moroccan dishes don't have to be as complex to make as they may seem.

Beef and Snap Pea Tagine with Sweet Onions and Apricot Mrouzia

This dish is complex in flavor but is very easy to put together. Don't be thrown off by the combination of fruit, vegetables, and meat. It's very common in Morocco to mix these together. I serve this over barley but you can use rice, couscous, or eat it as is with some good bread.

Lamb Kebabs with Pomegranate Molasses and Mint Dipping Sauce

You've used ground beef, ground turkey, ground chicken, but have you used ground lamb? It has a great consistency that's perfect for kebabs. Just enough fat to keep the meat from drying out and it takes on a good flavor. You can make these ahead of time and leave them in the refrigerator to marinate, then just grill them up outside or on the stove. These also are great heated up for a simple Moroccan lunch. Whisk up the dipping sauces and you've got an amazing main dish!

Slow Cooker Beef and Green Bean Tajine

Do you use your slow cooker? This easy Moroccan recipe for beef and green bean tajine puts it to work. Drop in all of the ingredients before you head off for the day and when you return you'll be ready to sit down to a warm meal! Fresh or frozen green beans can be used – or swap them out for a different vegetable (just keep in mind cooking time may need to be adjusted if you do).

Roasted Moroccan Rack of Lamb

You'll only need five ingredients to put together this amazing lamb roast. The ingredients couldn't be simpler, and take only a few minutes to prepare. But, you'll need to plan ahead as the lamb needs to cook about three hours. Don't skip the potatoes – they'll bring the meal together!

Moroccan Kefta and Eggs Tagine

Eggs for dinner are a childhood memory for me. In Morocco dinner is a lighter meal so it's not uncommon to find things like eggs, or a soup served. This meatball, tomato, and egg tagine is very simple Moroccan meal to make and is fun as well. Grab some bread, pull everyone around the table and eat out of the same dish – very Moroccan!

Moroccan Carrot, Chickpea, Dried Fruit and Almond Salad

In search of a little different kind of salad for dinner? Whisk together the dressing and toss together the ingredients and you're ready to go! This isn't a classic Moroccan recipe and you won't find it on any tables in country but the flavors will have you dreaming of a Sahara sunset.

Harissa Chicken and Rice

This is one of those no-measure recipes. It's really that simple. In a bowl whisk together all of the spices and rub the chicken down and pop it in the oven. Cook the rice while you're waiting and that's it. Use whatever cuts of chicken you like and make it as spicy as you like.

Amnah's Moroccan Meatball Tagine

My friend Amnah, a super talented amazing mom of four, made this recipe as a guest post for me. Everyone that's made it has had nothing but great things to say! You can make the meatballs ahead of time – even freeze them – and then pop them into the oven when you're ready. Whisk together the lemon and herb sauce while you wait.

Crockpot Paleo Lamb Stew with Cauliflower Rice

Did I mention that I love crockpots? They make life and mealtime so much easier! This recipe isn't specifically Moroccan but it's got all the flavors and fits into a paleo diet. If you're not on a paleo diet, you can use any kind of rice or another grain as a side dish.

Casablanca Fish Tajine

Fish is an excellent choice if you're limited on time because it cooks so fast. Use any kind of fish you'd like but try to stick to similar sizes for an even cooking time. I like to add a drizzle of olive oil to the top of this right before serving.

There you have it 10 great weeknight dishes that will transport you to Morocco in no time.

10 Easy Moroccan Recipes for Busy Weeknights — PIN FOR LATER!

Need Some Supplies?

I need a…..Moroccan Tajine!

I need a…..slow cooker!

(this one has a pressure cooker too, love it!)

I need some…..Simmer Sauce!

Great Moroccan Cookbook for Beginners

I highly recommend Paula Wolfert's Food of Morocco for anyone that wants to really learn how to cook Moroccan.

You can also pick up my Moroccan cookbook with simple recipes for cooks of all levels – My Moroccan Kitchen

Moroccan Tagine Sandwiches with Onion Jam and Olives

10:00 am by Amanda Mouttaki Leave a Comment

At the beginning of every school year I have the best of intentions. I swear I'm going to make all homemade snacks for the kids to take to school. I'm going to stop working at 5pm and make a delicious dinner for the family. I'm going to have a hearty, healthy breakfast ready every morning. Yes, most of my resolutions revolve around food. Then by the time November rolls around I realize I've dropped the ball. If I get a really nice meal on the table 3 nights a week that's a victory. If the kids are happy with carrot sticks instead of a homemade granola bar, that's another victory because really, what was I thinking?!?

Instead of feeling like I've completely failed because a fancy dinner isn't on the table regularly, I've lowered my standards. How fancy or complicated the food is doesn't really matter. What matters is will everyone eat it and what's the shortest amount of time I can spend from start to finish.

I'm also a huge fan of meals where everyone can assemble things how they want. This means fewer complaints of, “but you know I don't like that!” Our very simple lunch one night were these sandwiches with Saffron Road Moroccan Tagine simmer sauce, onion and tomato jam, and green olives. Very simple and with endless combinations for toppings.

Moroccan Tagine Meat

1 lb ground beef
1/2 package Saffron Road Moroccan Tagine Simmer Sauce
1/2 cup bread crumbs (if you want patties)

Directions

In a bowl mix together all of the ingredients. If you want to make patties add bread crumbs. Shape and fry in a stove top skillet. If you want something closer to a sloppy joe than brown the ground beef and add the entire package of simmer sauce at the end.

Onion and Tomato Jam

1 onion sliced very thinly
2 medium sized tomatoes
2 Tbsp. butter
1 Tbsp vegetable oil
1/2 tsp salt
pinch of cayenne pepper (optional)

Directions

In a pan add the butter and oil until melted. Slice 1 onion very thinly and add to the pan. Cook on low heat while onions begin to soften and caramelize. While this is happening cut the tomatoes in half. Use a grater to grate the flesh inside the tomato as you would cheese. Do not grate the skin of the tomato, it's not used.

When the onions have softened, add the tomatoes and continue to cook on low heat. Mix in salt and the pepper if desired. Cook down the tomatoes until almost all of the water is gone and what's remaining is thick.

To Serve

Serve with any type of bread you have on hand but rolls or baguettes tend to hold up best. Add the meat and top with whatever toppings you desire. I like how the sweetness of the simmer sauce balances with the tanginess of the olives and a little bit of heat in the jam. The combinations are up to you!

Moroccan Lamb and Fig Tagine

10:00 am by Amanda Mouttaki 7 Comments

A few months ago we went to have dinner at Ksar Essaoussan in Marrakech. It's a riad that has been remade into a restaurant, and unlike many riads here, has no rooms for guests – it's purely somewhere to just enjoy a good meal. Just finding it was an exercise – and we're quite familiar with the winding streets of the old medina. Thankfully each night a man in a red cape is posted on Bab L'kssour to show guests just how to get to the restaurant.

The ambiance was incredibly nice and the food really well done. We had a variety of salads and tajines presented. But, the shining star was a lamb and fig tajine. The figs were sweet, falling apart and perfectly mixed with the more savory sauce of the tajine. I've made a similar tajine with prunes and beef with apricots – but never with figs.

The first job was to find figs. They're readily sold here dried and are inexpensive. But there's two kinds, a more local variety and Turkish figs. I wanted the Turkish kind because they're bigger and I like the flavor better. Once they were secured it was off to the kitchen. One hint on using dry figs, you'll want to slice each one open and check inside to make sure there are no worms. While this isn't likely, it's good to double check.

This traditional Moroccan lamb tagine looks really complicated and even fancy but with just a pot and a pressure cooker, you can make this! Lamb + figs = YUM!

Lamb and Fig Tajine

Yield: 4 servings

Almonds and dried figs take this lamb from boring to a variety of textures and flavors that will pop in your mouth.

Ingredients

2 lbs lamb pieces
3 cloves crushed garlic (as fine as possible)
1 1/2 tsp grated, fresh ginger
1/2 tsp salt
1/4 tsp white pepper
pinch of saffron threads, crushed
1/2 tsp cinnamon
2 tsp olive oil
small handful of cilantro
10-12 Turkish dried figs
1 Tbsp honey
1 tsp cinnamon
1 cup almonds
vegetable oil for frying

Instructions

In the bottom of a pressure cooker, add olive oil. Rinse pieces of lamb and remove any excess fat. Add the lamb to pressure cooker and heat uncovered until it begins to brown.
Add garlic, ginger, salt, pepper, saffron, and cilantro. Mix well.
Cover the meat with enough water so that it's almost completely submerged.
Close the pressure cooker and heat on low to medium heat for 45 minutes.
While the meat is cooking boil the almonds in water for 5 minutes so that the skins become loose and can be removed.
Drain the almonds and set aside.
In a pot, add the figs and cinnamon and just enough water to cover the figs. Turn the heat to medium and allow to simmer.
While you're waiting for the figs and meat, prepare the almonds. Squeeze the almond between your thumb and forefinger to remove the skins.
Lay the almonds flat on a baking tray, and slide into a low over for 10-15 minutes. You do not want to cook the almonds, just to remove the excess liquid - this will help them fry better.
After the meat has cooked for 45 minutes, release the pressure and check it. The lamb should be tender and falling apart. You should also have a thicker liquid remaining in the pot.
If you have a lot of liquid keep the pan on the heat and cook it down. Scoop 3-4 Tbsp of liquid into the pot with the figs.
The figs are ready when they are soft and can easily be torn apart. Once they are at this point, stir in 1 Tbsp of honey and adjust the liquid, adding more cinnamon if it's overly sweet.
In a frying pan add a thin layer of vegetable oil and slowly fry the almonds until they just turn brown.
Remove using a slotted spoon and drain any excess oil. Toss lightly with a little bit of salt.
To arrange the tajine, place the meat in a large serving dish (like a tajine bottom) along with the liquid. Place the figs on top and drizzle the liquid from the figs all over the dish. Lastly, sprinkle the almonds on top.
Eat by scooping up with crusty bread.

This really is one of the best lamb tagine recipes!

In search of more Moroccan tajine recipes? I can help!

Tips For Planning an Eid al Adha Party

9:56 am by Amanda Mouttaki 3 Comments

Eid is just around the corner! I am busy working on a guest post for My Halal Kitchen about what Eid preparations are like in Morocco. The sheep have just started coming into the city and people are beginning to prepare. I've heard many butchers will close for the rest of the week and my kids have a holiday from school. Earlier this year, at the end of Ramadan my sister threw an Eid al Fitr party for us. We were in the midst of packing and getting ready for our move and so between her and my mom they had a family party so we could still celebrate without the stress of hosting. It was really wonderful. I know that there is a feeling of needing to go above and beyond for holidays but it is also very possible to create a wonderful day/evening without going over the top.

The star of the Eid al Adha table is of course the lamb. Instead of preparing it multiple ways (as is sometimes the case), stick with something easy. Lamb kebabs marinate quickly and can be grilled outside or under the broiler. This recipe from Nom Nom Paleo was what Ashley used and there were no complaints – it was wonderful! You can certainly eat the lamb alone but she served it with both a pomegranate glaze (on the side) and a mint sauce (on the side). I loved them both but the pomegranate glaze was exceptionally tasty!

Pomegranate Molasses

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.

Mint sauce

1/2 seedless cucumber peeled, seeded, and chopped (1cup)
1 cup plain whole-milk yogurt
1 teaspoon fresh lemon juice
1 garlic clove, minced
1/4 cup chopped fresh mint
Coarse Salt and Freshly ground white pepper to taste

Finely chop or grate the cucumber, mix into the yogurt and add lemon juice, garlic, salt and pepper to taste. Stir in mint and chill, covered, until serving.

For the salad course it was a bit Moroccan traditional with hummus thrown in for good measure! The salads served were;

Zaalook
Rice and Carrot Salad
Cucumber and Tomato Arabic Salad
Hummus

I make hummus fairly regularly but Ashley added in a few ingredients that I normally don't. I loved the flavor!

Ashley's Hummus

2 cans chickpeas, Drained And Rinsed
1/3 cup honey
1/3 cup tahini (sesame Paste)
1/4 cup lemon juice
2 garlic cloves, Peeled
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crumbled
1/8 teaspoon ground cloves
2 tablespoons fresh parsley or 2 tablespoons cilantro, chopped, For Garnish

Combine all ingredients except for cilantro or parsley in a food processor and process until smooth. Adjust seasonings to taste. This recipe does great a sweeter tasting hummus but it's flavorful and a wonderful change up from traditional hummus!

For the main dishes there was also couscous and vegetables. Instead of preparing couscous the traditional way, Ashley opted to use Bob's Red Mill Couscous Rice, cooked in chicken broth and add some saffron for color. The vegetables were lightly seasoned with olive oil, salt, pepper, garlic, and cumin and then roasted in the oven. Because this meal was all gluten-free she also made this bread that is our favorite recipe.

I'm not sure who gets the decorating credit, my mom or sister, but it was easy and beautiful – and child safe – we had 5 of them roaming around! The table was set with a plain white tablecloth and then paper napkins were used to create a little pattern. Votive candles and lanterns worked for fun lighting and appearance. Along with a big bouquet of flowers, and a camel teapot just for added flair. It's really easy and inexpensive!

Who can forget dessert?! I'm busy in Morocco making cookies for next week and I know these gluten-free ghriba will be on our table. Ashley took a swing at them using my recipe with great results. Almond, Vanilla, Preserved Lemon Ghriba are a unique take on their traditional counterparts but kids and and adults love them! My niece here pulls the almond centers out and eats them first!

One more super simple dessert idea is to make shortcakes with fruit. Use of the last of summer's bounty or opt for some cooked down apples or pears in cinnamon and cardamom. Shortcake mix can be bought in a box mix or can be easily made at home too. A little whipped cream and everyone is happy.

Looking for more easy Moroccan recipes? I've got a bunch!

What's on your Eid menu this year? Consider inviting over a family or someone that may be alone or in a difficult time to celebrate. It really can mean a lot!