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Showing posts from June, 2011

طجين البطاطة وْ الجّْلْبانة/ Moroccan Chicken, Potatoes and Peas Tajine / Tajine Marocain Au Poulet, Patates et Petits-Pois!

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This is a Moroccan classic recipe. The peas and potatoes are soft, but not soggy and most importantly are full of flavour, then comes the addition of lemon and tomatoes to add a special kick of acidity which goes well with the chicken; whereas the olives provide an earthy richness and a saltiness to balance the sweetness of potatoes and peas. Just marvellous. It is one of the most popular tagines in Morocco and has the right combination of flavour and vegetables Mamatkamal

طجين شوفلور و البطاطة/Moroccan Cauliflower Tajine with Chicken and Potatoes / Tajine Marocain de Poulet Au Chou Fleur et Patates

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This is a loaded cauliflower, rich and unbelievably tasty tajine. Cauliflower is in one of those vegetables, you either hate or love it. Easy to prepare with chicken, potatoes, tomatoes and red pepper. This is a stew of extraordinary flavour and complexity and all the ingredients used in this stew disguise the strong, distinct flavour patterns of cauliflower.

طجين خيزّو و اللّفت/Moroccan Lamb, Carrots and Turnips Tajine / Tajine Marocain A l'Agneau, Carottes et Navets

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This tagine is perfect when it is cold, shivery and frigid. Moroccans prepare it mostly in winter because of the turnips (called in Darija Mahfour). Turnips have a delicately sweet taste when are young, but as they mature they lose this unique delicious sweetness and become woody. The vegetables flavoured the stew in an unexpectedly sweet way. Simply delightful. Mamatkamal

Tajine Bouzroug / Moroccan Style Mussels / Tajine de moules!

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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

طجين الخُظْرا/Moroccan Vegetable Tagine / Tajine Marocain Végétarien

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Usually, in Morocco the term tagine means the combination of meat or fish with vegetables, but this one is for vegetarians who want to try something different, and even meat-eaters will love this flavour-packed vegetable tagine. Feel free to add improvements or variations. Mamatkamal

طجين الفول/Moroccan Tajine with Lamb, Fresh Ful Fava Beans and Zucchinis / Tajine Marocain d’Agneau, aux Fèves Fraîches et Courgettes

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This is a robust, intensely-flavoured, and filling tagine with all the flavours coming out.  Fresh full fava beans are such delicious things when cooked in a tajine with tomato,  zucchinis, flavoured with some spices. Zucchinis and fava beans get very friendly in this tagine stew and if you want to make it more kid-freindly, add some potatoes. Mamatkamal

طجين اللّوبية وْ الزًتونْ/Moroccan Tajine of Mutton with Green Beans and Olives / Tajine Marocain de mouton aux Haricots Verts et Olives

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 طجين اللّوبية وْ الزًتونْ طجين سوسي  Lamb, rich and flavoured meat, is largely used in Moroccan tagines, known as "Ghalmi or mouton”. This is a flavorful and wonderfully comforting dish on a chilly day, especially when it's made with the right ingredients. You can make the same tagine with chicken but you have probably to knock a few minutes off the cooking time. All the ingredients in this tagine make a delectable combo and great combination. Mamatkamal

غريبة الزّنجْلانْ/Sesame Seeds Ghriba or Ghoriba or Ghriyba Bahla /Ghriba ou Ghoriba ou Ghriyba Bahla Aux Graines De Sésame!

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We call it Traditional Ghriba or Bahla or Mramla or Ghribat Zit On l'appelle aussi Ghriba Traditionnelle ou Mramla ou Ghribat Zit   Click the link below to learn more! / Cliquez sur le lien pour en savoir plus! Moroccan Ghriba (Ghriba)  Mamatkamal

شلادة خيزّو/Moroccan Raw Carrot and Fresh Orange Juice Salad / Salade Marocaine de Carottes Crues et Jus d'Orange Frais!

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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 This is one of the easiest Moroccan salad recipes!  I love it and can't get enough and can eat it nearly every day! It is a refreshing salad for the hot summer months, with sunny colours to brighten up your day and give you a Vitamin Boost. So simple to make, but oh so delicious and healthy that even the kids will eat it up. You can serve this salad alone or accompanied by your lunch or dinner.  You can substitute walnuts for almonds if you wish or instead of nuts, add some cucumber slices and fresh mint leaves on top for more crunchy taste. Mamatkamal Ingredients : - 500 gr carrots, washed, scraped and finely or coarsely grated / 500 gr de carottes, lavées, grattées et finement ou grossièrement râpées - 5 Navel oranges / 5 oranges Navel N.B . :  Don't squeeze the oranges until you'

فْقّاسْ مالْحْ / Moroccan Mini-Fekkas or Mini-Fakkas With Dried-Tomatoes And Cumin Seeds!/ Mini-Fekkass ou Mini-Fakkass Marocain Aux Tomates Séchées Et Graines De Cumin !

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  Click the link below to learn more! / Cliquez sur le lien pour en savoir plus! Fekkas/Fakas I often bake the sweet version because it's the kids' favourite, but this time I baked the savoury version, Fekkas with dried-tomatoes and cumin seeds, ideal for a soiree. They can be served as spicy crackers instead of sweet cookies.  Their crisp texture is accented by the richness of dried-tomatoes, and the bite of cumin grains. You can serve them with dates, dried abricots, cheese, almonds, figues etc... Mamatkamal

Chocolate Bread / Pain au chocolat

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I love making bread, and the best part of it, is when it is out of the oven, it fills my house up with the aroma of fresh baked bread, which makes me feel special. I think another value of making home-made bread is that you can decide and choose yourself the ingredients you want to put in.  Here is a delicious bread, made with wheat flour and chocolate. It's perfect to be served for breakfast, brunch, or any time. I’m submitting this post to Susan's Yeastspotting , a WONDERFUL BREAD BLOG devoted to yeast bread food. Please check it out! Mamatkamal Ingredients : - 500g wheat flour / 500g de farine de blé entier - 2 teaspoons dried yeast / 2 c à thé de levure de boulangerie séchée - Pinch of salt / Une pincée de sel - 1 tablespoon olive oil / 1 c à soupe d'huile d'olive - 2 tablespoons caster sugar / 2 c à soupe de sucre semoule - Some cold water / De l'eau froide - 150g dark chocolate / 150g chocolat noir Method / Préparation

Italian Ciabatta Bread/Pain Italien Ciabatta

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Recipe, adapted  (with s ome  small  changes to make it easier for me)  from  Susan's Yeastspotting  Website I love Ciabatta bread and we buy it on a regular bases for our sandwich. Before I started making Ciabatta bread, I was really nervous about the dough and how runny it should be. The first time I made this bread, the dough was so runny, got stuck all over my fingers and I had a hard time to shape it . But once baked and out of the oven, it turned out fabulous and it was the best Ciabatta bread I have ever tasted. WELL WORTH THE HARD WORK! Mamatkamal Check those beautiful holes filled with pure olive oil! Ingrédients:   Poolish / Levain - 600 ml warm water / 600 ml de l'eau tiède - 300 gr white flour / 300 gr de farine blanche - Pinch of dried yeast  (about 1 gr ) / Un tout petit peu de levure boulangère (environ 1 gr) Prepare the poolish / Préparer le levain: Mix water and flour, then add yeast and mix well with your hands. Let