Moroccan Cuisine Marocaine: Tajine Bouzroug / Moroccan Style Mussels / Tajine de moules!

30 Jun 2011

Tajine Bouzroug / Moroccan Style Mussels / Tajine de moules!

The marinade for this dish is called Sharmoola, it's a classic Moroccan seasoning for fish, seafood, vegetables and poultry. If you like mussels, this is a simple and delicious way to cook them with a Moroccan twist. This time, I've included dried tomatoes and this addition added a lot of wonderful flavours to the dish. All the seasoning together, the garlic, lemon and cumin, all lend their distinctive, rich and warm flavours to this tagine. Absolutely delicious.
Mamatkamal

10 comments:

ann low said...: Looks like a lot of ingredients in it but simply delicious!; 31 May 2011 at 16:29
Mary Bergfeld said...: This really looks delicious. I love mussels so this dish has great appeal for me. I hope you have a great day. Blessings...Mary; 31 May 2011 at 16:39
soumiya filali said...: WOWWW, KANMOUT O NAHMA9 3LA BOUZROU, TBARK ALLAH 3LIK ZIN
BOUSSA
soumiya filali(soumiya22); 31 May 2011 at 16:40
fimere said...: il a l'air vraiment délicieux j'aime beaucoup bravo ma chère
bonne soirée; 31 May 2011 at 19:39
aziza arach said...: sublime, un vrai tajine marocain aux moules. allah i3tik saha
bisousxxxxxxxxxxxxx
aziza arach; 31 May 2011 at 20:39
Ben said...: It's been a while since I've eaten mussels. This seasoning sounds to be perfect for any kind of seafood. Yum!; 1 June 2011 at 12:40
Nadji said...: J'ignorais que les moules s’appelaient bouzroug.
Un tajine plein de saveurs. Dommage qu'on ne soit pas voisines.
A très bientôt.; 1 June 2011 at 19:28
Unknown said...: Machallah we love mussels- enchallah i will try your recipe out; 9 June 2011 at 10:16
Oumsara Ilham said...: tbarkellah 3lik,tajine fa3il tarik,ja raw3a,maachallah 3lik,bssa7tik o ra7tik; 11 June 2011 at 13:17
Rosa's Yummy Yums said...: Tu me ferais presque aimer les moules! Un beau plat auquel je goûterais bien.

Bises,

Rosa; 6 April 2012 at 00:53

Hello/Salam/Azul aytma d'istma, tifawin oflki flaton!

Welcome to Morocco! The history of Moroccan cuisine, which includes Imazighens (Swassa, Ryafa, Zayanes), Jews, Fassis, Andaloussis, Sahrawis, Gnawas and Arabs origin, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty food on a daily basis. Welcome to my Blog!

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....

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.

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30 Jun 2011

Tajine Bouzroug / Moroccan Style Mussels / Tajine de moules!

10 comments:

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