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Showing posts from June, 2012

Stuffed Buttermilk and Argan Oil Harsha / Stuffed Harsha with Black Olives and Cheese/ Harcha au lait de beurre et l'huile d'argane, farcie aux Olives Noires et Fromage!

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I already talked about  harsha  ( harsha  ) 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 .   I'm submitting this post

Black olives and Fresh Herbs Toghrift (Batboot)/Batbout aux herbes et olives noires!

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Sure, I've already posted toghrift bread recipe, but here I switched things up a little bit by adding black olives, coriander/parsley and spices to the dough. Green olives would also be nice. The result is a very tasty, soft and spicy bread, the perfect accessory to any meal! After you make toghrift, you can try it with anything you like.  Serve it with Tagine , or some fabulous vegan dips , or make a sandwich wrap with beef meat and cheese, or simply dip the bread in pure olive oil or argan oil , seasoned with fresh thyme, ground black pepper and ground cumin. Delicious! Toghrift bread can be plain or flavoured with herbs, spices and chopped vegetables such as onions and garlic, etc....  The recipe for plain Toghrift/Batboot bread is here on link  and can be adapted to include your choice of herbs and seasonings.  Enjoy! I'm submitting this post to  Susan's Yeastspotting ,  a blog devoted to yeast bread.  Please check it out!  Mamatkamal

عصير الرّْمّانْ /Pomegranate and Strawberry Smoothie, Moroccan Style! / Jus Panaché aux Grenades et Fraises, à la Marocaine!

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  In Quoran, it is called the "Fruit of Paradise"!  In Morocco, we call it " Rman " = "R'MAN".  I have wonderful childhood memories of enjoying pomegranate 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! I've introduced this fruit to my children at an early age, and gradually they get used to the taste and now they have adopted my passion for it.  I was surprised a few years ago, when one of my neighbours asked me, how to eat a pomegranate, I don't remember anyone teaching me how to do it.  As a child, I simply broke open the red skin of the fruit with a knife or my hands, then use a spoon o