4 Jul 2011

شلادة الجلبانة/Fresh Pea Salad with Moroccan-Style Tomato Sauce/Salade de Petis Pois Frais avec Sauce Tomates à la Marocaine!

V Suitable for vegetarians / Convient aux végétariens
Serves 4 people / Pour 4 personnes:
Preparation Time: 0 h 20 minutes / Temps de préparation: 0 h 20 minutes

I remember when I was young, all fruits, vegetables, meat, poultry that my parents used to buy in the local souk (market) are brought in daily basis from the farms. Fruits and vegetables are really FRESH from those local souks, imported from less than 30 km from our city, and this is the way I learned to taste the real thing!

Sometimes a farmer will bring his harvest and sell them on a corner in the street, arranging artfully his harvest in a basket or simply on a tarp on the ground. I particularly loved those lovely green fresh peas in the souk, they were so delicious and wonderful that I used to eat them raw.  But if you want to try raw peas, you have to make sure they are really fresh.

For me it was and it is still a great pleasure to do my shopping in those local food souks, though I'm not of the bargaining kind! The price of any item is negotiable and I always find it very stressful to bargain on each item I want to buy, however, I will bargain with pleasure when it comes to more costly items such as carpets, leather, handicraft products, textiles and jewellery etc...

This recipe I'm posting today is a fresh spicy green pea salad, which includes Moroccan style tomato sauce, steamed green peas, olives and a vinaigrette. It tastes like spring in a plate.  Absolutely delicious!  It is served warm or cold, and it goes well with fish and chicken Kattban or brochettes.
Mamatkamal

Ingrédients:

- 500 gr fresh peas / 500 gr de petits pois frais

- About 5 to 6 tablespoons Moroccan-Style Tomato Sauce / 5 à  6 c à soupe de sauce tomates à la Marocaine

-1 tablespoon green or black olives, stoned / 1 c à soupe d'olives vertes ou noires dénoyautées

-2 red pickled hot peppers. For spicy food lovers /  2 piments forts confits rouges. A ajouter seulement si vous aimez le piquant

-1/2 preserved lemon or L'hamd mssayer. Rind only, cut lengthways into thin strips / 1/2 de citron confit ou L'hamd mssayer. Peau seulement, coupée en fines lanières

To make the dressing: / Pour la vinaigrette:

-1 tablespoons juice of fresh lemon / 1 c à soupe de jus de citron frais

-Pinch of ground cumin /  Une pincée de cumin moulu

-1 tablespoon extra-virgin olive oil / 1 c à soupe d'huile d'olive extra-vierge

-Pinch of freshly-ground peppermixed color whole peppercorns  / Une pincée de poivre de différentes couleurs fraîchement moulu du moulin.

-Pinch of salt / Une pincée de sel

-Pinch of Sodaniya powder (known as soudaniya ghobra in Morocco) or hot red paprika or use red chilli powder or Tunisian Harissa.  Only for spicy food lovers! /  Une pincée de Sodaniya poudre (qu'on appelle soudaniya ghobra au Maroc) ou utilisez chilli en poudre ou Harissa tunisienne.  A ajouter seulement si vous aimez le piquant!

Préparation / Method:

1-Prepare Moroccan-Style Tomato Sauce, click on the link below for the recipe  / Préparer la sauce tomates à la Marocaine, cliquez sur le lien ci-dessous pour la recette

2-Shell peas right before you cook them. /N'écosser les petits pois frais qu'au dernier moment, juste avant la cuisson.

3-If you have a vegetable steamer, go for it, it's much easier. If not, you can use a couscousier "Barma o Kaskas" or any sort of pots with a strainer or a steaming basket, then a cover./ Si vous avez un cuiseur vapeur, tant mieux, faire cuire vos petits pois dedans. Sinon, vous pouvez utiliser un couscousier "Barma o Kaskass" ou n'importe quelle marmite, accompagnée d'un récipient percée et d'un couvercle.

4-Bring the water to a boil. Place the peas in "kaskas" or the steaming basket, and place the basket over the water. Cover and allow to steam for about 3 to 4 minutes. / Porter l'eau à ébullition. Placer les petis pois dans "kaskass" ou le récipient percée, placer-le sur l'eau bouillante, couvrir et laisser cuire à la vapeur pendant environ 3 à 4 minutes.

5-Add the peas to the tomato sauce and warm them together over medium heat. Add olives, preserved lemon, and hot peppers stirring occasionally. After about 3 minutes, remove from heat./ Ajouter les petits pois au sauce tomate et placer sur un feu moyen.  Puis ajouter les olives, citron confit et les piments forts, laisser mijoter environ 3 minutes et retirer du feu.

6-When you're ready to serve the salad, mix all the ingredients of the vinaigrette, add this mixture to the salad and stir gently.  Serve immediately. /  Au moment de servir, mélanger tous les ingrédietns de la vinaigrette, ajouter au salade, puis mélanger le tout délicatement et servir aussitôt.

For more Salads Recipes Moroccan Style / Pour  Consulter plus de Recettes de Salades Marocaines


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