Moroccan Cuisine Marocaine: Tarte crèmeuse à la limette!

1 May 2011

Tarte crèmeuse à la limette!

Recette et Photos par Mamatkamal

Ingrédients:

-Crème à la limette, cliquer pour lire la recette: Crème à la limette!

-1 abaisse de pâte à tarte sablée

Ingrédients de l'abaisse de pâte à tarte sablée :

-250 gr de farine blanche ou tout usage

-150 gr de beurre froid, coupé en cubes

-80 gr de sucre semoule ou Sanida

-1 oeuf, de taille moyenne

-Une pincée de sel

Préparation de l'abaisse de pâte à tarte sablée :

1-Bien travailler avec la main le beurre et le sucre , puis y ajouter l'oeuf.

2-Mettre farine et sel dans un grand bol, puis verser le mélange du beurre au centre.

3-Ramasser la pâte délicatement, sans pétrir. Former une boule et envlopper dans un film alimentaire ou autre pour éviter le croutage, mettre au réfrigérateur au moins 1 heure avant de l'utiliser. La pâte est encore meilleure le lendemain.

4-Beurrer un grand moule à tartes. Etaler la pâte à l'aide d'un rouleau à patisserie, et mettre dessus le moule délicatement.

5-Piquer la pâte à la fourchette. Couvrir la pâte avec du papier cuisson ou du papier aluminium et verser dessus des haricots secs ou autres pour que la pâte ne gonfle pas.

Faire cuire la tarte:

1-Préchauffer le four à 200°C, équipé de système de ventilation / ou 220°C / ou 425 °F / ou 7 th.

2-Faire cuire pendant 15 minutes.

3-Sortir le moule du four et enlever le papier cuisson avec les haricots.

4-Verser la crème sur la tarte et saupoudrer avec quelques citron et orange confits.

5- Cuire pendant 10 minutes, puis couvrir avec du papier aluminium et continuer la cuisson pour une autre 10 minutes.

6-Laisser refroidir, puis placer au réfrigérateur pendant au moins 1 heure avant de servir!
Mamatkamal
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6 comments:

oumsara said...: maachallah 3lik mamatkamal ta tarte ça se vois qui est délicieuse,tbarkellah 3lik hbiba,un big bisous pour si anwar,bonne nuit; 6 February 2009 22:19
aziza said...: witek witek 3la zine lafssar lah i3tih l3az
boussi liya anwar kamal et nassim
bon weekend azine; 7 February 2009 17:06
Stephan said...: This is the cutest baby boy I've ever seen! Nice name anwar,
Congratulations on your new baby. Take a good care of your precious baby anwar,
Great blog, I like it,
Stephan; 7 February 2009 17:16
Shirley said...: He is really so so so cute... he is absolutely beautiful your little boy!
Such a lovely baby boy and nice name as well anwar. ....

From the time I can not cook or read or even work - I keep coming to your blog, great one. Just love it! Waiting for more fantastic recipes and photographs.

I love coming to your blog.. great recipes, great pictures, always interesting....
Shirley; 7 February 2009 17:23
lamia said...: a lala 3la sidi anwar sidi la3riss zine l3arssane lah inawro
lah i7afdo lik mamamtkamal
ta tarte est super bonne merci pour la recette; 7 February 2009 19:52
jouhayna said...: salam une bonne tarte merci pour le partage passe un bon week end; 13 February 2009 23:36

"Morocco Version" of French Beignets (Moroccan Sweet Doughnuts or Donuts)/Version Marocaine du Beig

A few weeks ago, I had a hankering for French Beignets, pronounced as (BAI-NYEE), a sugary pastry, very popular in Morocco as well. Like North-American version doughnuts or donuts, beignets are a French puffy deep-fried pastry, circle-shaped, and without a hole, served hot, garnished with caster or icing sugar. However, unlike North-American doughnuts, beignets tend to be very light and airy with a hollow centre cavity that is usually filled with jam, crème patissière, melted chocolate etc...... When the French and Spanish occupied Morocco, they introduced a wide variety of baked foods into the Kingdom. Khringo, beignets, dairy products, elegant cakes etc... these are only a few of the examples of French and Spanish influences on Moroccan food. However; the most influential is the Frensh cuisine, and with its sophisticated cooking techniques, it has contributed significantly to elaborate Moroccan style of cooking. There is no doubt that the French cuisine, along with the Moroccan ingredients, all together, makes an excellent gastronomic marriage, though Moroccan culinary culture holds its roots firmly from its first inhabitants, who are Shlooh (Chleuh)/Imazighen, Moroccan Jews, and the Arabs who conquered Morocco in the seventh century.

Dough for Moroccan Sweet Pastries / Pâte Pour Pâtisseries Marocaines!

Ras El Hanout- Moroccan Spice Blend / Rass El Hanout, la plus élaborée des épices marocaines!

Rass El Hanout or Ras El Hanout = راس الحانوت, also known as "Mrouzia or Mrouziya Spice" = مروزيّة is a popular Moroccan complex spice mix, and ranks as the most popular exported spice produced in Morocco. Ras El Hanout has grown in popularity over the past few years, and become one of Morocco's most famous food flavour. Known by its rich fragrant aroma, warm, sensual fragrance and overall robust flavour, Ras El Hanout is much like some traditional great spice combinations such as Curry and Garam Masalas of India, or the fabulous Moles of Mexico etc.....

خبز المْحْراشْ/Moroccan Bread Mahrash / Pain Marocain Mahrach (Khobz L'mahrach)!

One of my favourite things about my country culture is the Souk (السّوق = Local market) and for me, it has always been an interesting place to wander. I just like walking through the grand Bazaar, the narrow streets and enjoy the smell of freshly baked bread drifts from Frane (communal ovens = فْرّانْ), and all those aromatic, exotic, colorful spices. The place is filled with vendors, very friendly who bargain with a smile on their faces, and little boys running, with schoolbags bouncing on their backs, all grins and full of energy, and women carrying wassla (االوصلة = Wood Tray) of bread on their heads, and old men selling bundles of fresh mint, absinthium, coriander, parsley and Mahrash Bread (or Marhrach = مْحْراشْ)!

Tquawte ou Sfouf ou Sellou Marocain (Version sans Farine)! تقاوت/سْلّو/سْفُوفْ/زمّيطة

This is Tquawt (T9awt) = تْقَاوْتْ [T 9 A W T - number 9 stands for the Arabic letter "ﻕ", which is pronounced like "K", except that to make the sound of "ﻕ", the back of the tongue touches the uvula, instead of the soft palate]. Some call it Seloo (Sellou) [S L O O] = سْلُّو / Sleeloo (Slilou) [S L E E L O O] = سْلِيلُو / Sfoof (Sfouf) [S F O O F] =سْفُوف /or Zmeeta (Zammita) [Z M E E T A] = زمّيطة. It is called in so many different names but they are all the same nut-based paste. One unique Moroccan speciality is this T9awt or Seloo, an amazing almonds/sesame seeds energy paste, which is not only impressive to look at, it is a taste buds pleaser too! Although the recipe seems complicated, it is actually very easy to make, if you have all the tools and ingredients required. Most Seloo recipes contain basic nuts which are almonds and sesame seeds, blended with regional, traditional spices into a thick rich past. Though Seloo is one of several traditional dessert treats, served at Weddings, Newborn Ceremonies and other special occasions, it is particularly consumed in Ramadan during Ftour or Iftar (the evening meal that breaks the day-long fast), as it is very nutritious and gives instant energy. Actually, this has made Seloo synonymous with Ramadan. Seloo, traditionally considered as a natural dietary remedy,is also recommended for nursing mothers as it has been known to increase the milk supply. Moroccan nursing mothers consume this nutritious and fortifying paste for at least 30 days after childbirth, and it really helps to increase milk secretion. As all Moroccan recipes, Seloo is no exception, it widely varies from one region to another and even from one family to another. Its preparation has become an art form and each family has its own Seloo secret recipe that includes the best fresh herbs and spices that could make the tastiest Seloo ever! In Morocco, if you ask for the recipe, instead of a written instructions, it is common to get a quick answer as "Quite easy to make, just mix almonds and sesame seeds, add flour and honey, that's it"!. Moroccans take their household recipes very seriously and keep them as their own special secret.

الزّعّْلوكْ /Moroccan Zaalouk or Eggplant Cooked Salad/Zaalouk ou Za3louk Marocain aux aubergines!

بغرير / Morrocan Baghrir (Beghrir) or Moroccan Pancakes / Crêpes Marocaines aux Mille Trous

No, no, these are not crumpets! These are crepes of a thousand wholes called "Baghrir" = بغرير . Baghrir is one of the most well known of Moroccan crepes, originally hailing from the South of Morocco, known as Souss Region. It is a South Imazighn (Shalha) name, which means "Too soft", and if you call someone, especially a man "Zayd Aya Baghrir", this phrase could be seen as insulting in some parts of the Kingdom, mainly in Souss Region, thus insinuating that "He (the Man) is too submissive, too obedient, too weak, etc.."!

حَرْشَة / مْبَسّسْ / كسرة/ Moroccan Harcha or Harsha or Kasra or Mbessess!

Moroccan-Style Tomato Sauce/ Sauce Tomates à la Marocaine

"شرمولة مطيشة" = "Sharmoula or Charmoula Matticha" , pronounced as "SHAR-MOO-LA / MA-TI-SHA", is the Moroccan-Style Tomato Sauce, which is one Basic Sauce that goes with almost any type of dishes: From traditional Moroccan food to grilled chicken, steaks, seafood, pasta, rice, couscous, meatballs or kafta, eggs, fish fingers, chicken nuggets etc... It can also be served as a dip-appetizer, with chips or some nice bread. When it comes to create or try a new sauce, it is not that easy, since the sauce that goes with pasta or rice or couscous etc... represents almost 80% of the dish, and I think once you have found the perfect sauce, then you have created a fantastic meal.

تْفَايَا/Tfaya Recipe or Caramelized Onions and Raisins / Tfaya Marocaine

"تْفَايَا", = Tfaya, is a very popular Moroccan sauce, made with caramelized onions and raisins and which accompanies the famous Moroccan dish Couscous or Sakssou, and which is prepared usually for special events. Traditionally in Morocco, three (3) days before a Marriage Ceremony, this dish is prepared for the close family members, relatives and friends of the soon-to-be groom and bride. The ceremony is called "Henna Day" = Nhar l'Hanna (نهار الحْنّة), often a Friday, when it is usual for Henna Day, to take place.

شرمولة خظرة/Salmon in Green Sauce / Saumon poêlé et une sauce verte

This wonderful sauce recipe is the culmination of all my attempts and errors, and it is a nice combination of lovely ingredients! It draws its subtle flavor impact from the mallows and the combination of green roasted chile and sour cream. There are so many different versions of green sauce, Iberian, Mexican, Chinese, Spanish etc...... I have tried many different recipes over the years and tried just about every different combination of ingredients and methods for making what is known as "Green Sauce" and I have adjusted, adding Moroccan flavours to suit my family's taste. I now have it where we all like it!

تكتوكة/Shlada Machwiya/ Méchouia ) / Moroccan Taktouka / Taktouka Marocaine

This post will be about one of my childhood memories! Each time we sit down at the table to eat, it seems as though, it's not ME but it's my MOTHER (passed away many years ago), who is serving us one of her mouth-watering lunch or dinner. The reason I feel that way is that I cook so many of the same dishes and recipes that my mother used to make. All her old traditional recipes that she learned from my grandmother and that my grandmother learned from her mother etc.... Same dishes, same mum and grand-mum styled-home-cooked food, same taste and aroma! I can't let go all these food childhood memories and how could I? My mother was one such Mother! Each time I am in the kitchen cooking a meal I grew up on, this meal brings my mother to me in spirit and I feel she's smiling down on me!

مْلْوي /Moroccan Meloui or Malwi or Malwy! Round Moroccan Layered Crepes! / Meloui Marocain ou Malwi

Melwy =مْلْوي means in Moroccan Darija "Rolled dough" = "La pâte roulée" in French. It is another traditional, typical Moroccan West Crepe. It is made in the same basic way as Msamen and Rziza, except that Melwy has much more layers, due to its snail shape. The main ingredients of a traditional Moroccan Melwy base are made from hard unbleached flour all puprose, fine semolina, water, yeast, pure olive oil, Oudi (only, if you like the taste), some butter and salt to taste. Like Msamen, Meloui slightly rises up during baking due to the use of fine semolina and butter between layers, and also from the air that gets trapped between the layers. When cooked, Melwy becomes so light, tender and soft. Really delicious!

Warm up with Moroccan Cornmeal porridge!

It’s so interesting how people choose their favourite breakfast dish from all around the world. Some start their day with eggs, beans, sausages, potatoes, tomatoes, rice, filled buns, toast, croissants etc.... and others will drink a bowl of Askif, as my mother used to have for breakfast! Askif, pronounced as (AS-KEE-F) is a dish made by boiling some types of flour, corn, semolina, barley flakes or grits, etc.... in water, or milk, or both (but usually milk is added at the end of cooking), and then the whole thing is stirred up like a soup. In some regions of Morocco, other grains, spices, seeds, herbs and vegetables are added to make Askif.

Moroccan Kefta Tagine with Tomato and Eggs!

Today I'm sharing Moroccan Kefta Tagine that I made a few weeks ago. I've received several e-mails from readers, requesting the recipe for this dish, and first I would like to apologize for the delay. Kefta Tagine is a divine meal prepared with tomatoes, kefta and eggs, and the happy marriage of these three (3) ingredients has made this Tagine the national dish in Morocco, after of course Bastilla or Pastilla (Moroccan Pie), Couscous/Saksou, Safa/Seffa and Mrouzia/Mroaziya. What is Kefta or K'fta? Pronounced as (K-FTA) in Moroccan Dialect, it simply means minced or ground meat, of either beef or lamb (or a combination of the two), or chicken or turkey. Kefta is typically mixed in a marinade of few ingredients; traditionally, it is olive oil, salt, ground cumin, red paprika, ground black pepper, minced onion, minced garlic and chopped coriander/parsley. The mix and Kefta are kneaded thoroughly to distribute flavorings through the meat, then rolled into small meatballs.

إِباوْنْ- مْنْكوبْ/Mangoob/Moroccan Broad or Fava Bean Salad!

We call them "Ibawn =إِباوْنْ " in Tachalhit or Imazighen, and "Fool" or "Ful = فُولْ ", in Moroccan Darija, elsewhere they are commonly known as fava beans, broad beans, horse beans or windsor beans etc.... When I was a kid, I tried to grow fava beans in a glass! So I got a clear drinking glass, put some shredded newspaper to hold my beans inside, then put 4 or 5 fresh shelled fava beans in the center and poured a few cm of water. I was sure I could actually make fava beans sprout in my glass! So there sat my glass, on our kitchen windowsill, and dutifully I watered or rather over-watered the beans every single day, waiting several weeks for a sprout to appear or for something or anything to emerge. Nothing, I gave up on my fava beans!

Pomegranate and Strawberry Smoothie, Moroccan Style!

In Coran or Quoran = القرآن, it is called the "Fruit of Paradise"! In Moroccan Darija, we call it "Rman = R-MAN" = الرّْمّانْ, it is the Pomegranate Fruit! I have wonderful childhood memories of eating and enjoying this fruit, and have loved eating these gorgeous ruby red seeds since I was a child, especially when served for desserts. My mother would break open three or four pomegranates, fill up a bowl of those ruby-like seeds, add a segment of mandarin and some fresh orange juice, then sprinkle some icing sugar and ground cinnamon on top, then finally add the magic touch of orange blossom water. So delicious!

Moroccan stuffed Harsha with Black Olives and Cheese/ Harcha Marocaine au lait de beurre et l'huile

I already talked about Harsha (Harcha) in my last post a few months ago, so I won’t blab again (Here is the Link for my last post about this bread). I frequently turn to this stuffed harsha when there is no bread to serve with Harira or any type of soups for supper. This is a classic harsha recipe that lends itself to endless possibility and variation. I like to use cheese cream with coriander, but you can use any herbs or soft cheese that suit your preference, and you can use either fresh or buttermilk powder. It really tastes great when warm, a perfect blend of soft and crunchy texture, and I think it is the buttermilk that makes this harsha deliciously moist, giving it loads of flavour. It was soft and crusty with a lovely mild flavour, compared to a nice sourdough-ish taste, segueing into hot metlted cheese and olives mixture, cooked to a perfect melding of flavors. I just have to exercise great self-control to stop at ONE harsha.