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Showing posts from February, 2011

العدس / Lentils with beef / Lentilles au boeuf!

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This recipe brims with energizing and warming winter flavours like lentils, garlic and cumin.  It is a perfect comforting dish  for a cold winter's night. In Morocco, this special-winter dish is called "La3dass = العدس  , which means "Lentils" in Moroccan-Arabic. It's very delicious, easy to make and can be a  perfect vegetarian choice, if cooked without meat.  I always use dry lentils, but if you are not used to cook them, you can use canned ones. However; if you want to try to cook dry ones: -Be sure to pick through them to remove any debris or small stones. -Wash them thoroughly. -Don't add lemon or lemon juice or too much salt while cooking the lentils, because they will become too dry to cook (Add more salt only at the end when they are cooked and tender, like in  Harira ). -Make sure to have enough water to keep the lentils covered during the cooking process. This is very important to cook them uniformly and not to dry out. I usually use brown

قطيبات فخيدة الدجاج/Chicken Drumsticks Brochettes / Brochettes de Cuisses de Poulet à la Marocaine!

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My boys just love those brochettes and I don't blame them, they are extremely delicious!  Make up your own combination of vegetables according to your preference, and enjoy! Ingredients : - 8 chicken drumsticks / 8 cuisses de poulet Sauce Marinade: - Some salt / Un peu de sel -  Some ground black pepper / Un peu de poivre noir moulu - Some ground white pepper / Un peu de poivre blanc moulu - Some  ground ginger / Un peu de gingembre moulu   -   Some curcuma or turmeric (Kharkoum baldi)  / Un peu de  curcuma    - 3 to 4 cloves garlic , crushed / 3  à  4 gousses d'ail écrasées     -2 tablespoons fresh coriander and  parsley leaves, chopped / 2 c à soupe de coriande et persil frais hachés - Juice of 1/2 fresh lemon / Jus d'1/2 citron frais   - 2  tablespoons oli v

تَلْخْشا-البيسارة / Talakhcha or Bissara / Dried Fava Bean Soup / Soupe aux fèves sèches!

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Ready for a comforting bowl of soup to warm your toes!  This is a classic Moroccan soup called " Talakhcha " = تَلْخْشا ,  in Moroccan "Shalha" or "Tamazight", and which is known as " Bissara " = البيسارة  in Moroccan Arabic, but my husband calls it "Big-Hug Soup", and there is a long story behind this name :). This autumn soup is very popular in Morocco and was once used to fill up hungry tummies with cheaper ingredients.  Whether you prefer to serve up Talakhcha as a starter or a meal in itself , it's so good you'll want to make it as often as you can on cold days.  Traditionally, Talakhcha is served with a generous drizzle of olive oil on top, and some red hot chili pepper.  Some people prefer to serve it with ground cumin or even paprika. Mamatkamal Ingredients: - 2 tablespoons huile d'olive / 2 c à soupe huile d'olive. - 1/2 teaspoons butter  / 1/2 c à thé de beurre. - 4 cloves garlic / 4 gousses d&

الرّوز مْبْخّْرْ بْمَطيشة/Moroccan Style Spicy Rice with Tomatoes / Riz cuit à la marocaine bien épicé

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Kamal calls it "Grand'ma's rice"! I bet there are no traditional recipes available on the net for most of the dishes many of us grew up with! One of my best memories of my mother's cooking is this yummy steamed rice dish that I learnt from her.  She used this method to cook her rice to be either served as a dessert, called  Seffa Rice , served with almond, cinnamon, icing sugar and raisins or she served it with a very delicious tomato sauce and this is what I will be posting tonight.  Both ways are so tasty and simple, just like all her traditional Moroccan recipes. After trying cooking steamed rice many times myself, my family and I have found this way to cook rice to be one of our favourite, because when steamed and cooked, each grain of rice comes out separate and distinct, yet completely tender! Lovely! Mamatkamal Click on the link below to read the recipe of Steamed Rice / Cliquez ci-dessous pour lire la recette de cuisson de riz à la vapeur! Sef

حريرة/Traditional Moroccan Harira made with Khmira L'baldiya (Sourdough Starter) / Harira marocaine traditionnelle préparée avec Khmira L'baldiya (Levain Traditionnel )

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Harira = حريرة , Morocco’s famed national soup, is made with meat (lamb or beef), chickpeas, lentils, coriander, parsley, celery and fresh tomatoes.  Although made throughout the year, Harira is a symbol of  Ramadan in Morocco, served almost every day to break the fast with dates,dried figs, fresh milk, juice, coffee, tea and a variety of honey-drenched pastries.  Harira is served in a bowl and traditionally eaten with a special wooden spoon called  "Taghanjat"in Moroccan Shalha (Tamazight) and "Mghorfa"  in Darija. The letter " H " in " H arira" is not pronounced as in the words " H ouse or H abit ", but it is rather pronounced with a raspy " H ", and if I want to write it properly, using English or French characters, I have to use number 7 instead of " H ". Number 7 , that stands for the Arabic letter " ح " and sounds like " H ", but with a deeper breath, like in " H omos, H alal,

فول غناوة - الّلوبية/ Ful or Foul Gnawa/Black-eyed peas or Cowpeas, Moroccan Style/Haricots Secs Oeil Noir!

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This is a classic Moroccan dish, perfect and comforting meal for a cold winter's night. It celebrates the combination of black-eyed peas, fresh tomato, garlic, cumin and lemon, which is unsurprisingly a winner!    You can replace cowpeas with white beans, or whatever type of beans you prefer.  I usually use chicken with black-eyed beans, and sausages with white beans, however this recipe is a  perfect vegetarian dish if cooked without meat, usually served as a starter with some nice bread!   I always use dry cowpeas , but if you are not used to cook them, you can use canned ones. However; if you want to try to cook dry ones: - Be sure to pick through them to remove any debris or small stones. -Wash them thoroughly. -Soak cowpeas overnight, they should be covered with water. -Make sure to have enough water to keep the cowpeas covered during the cooking process. This is very important to cook them uniformly and not to dry out.   Mamatkamal Ingredients : - 300 gr