Harissa

Harissa

Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Print Harissa Author: Kristin Recipe type: Condiment Cuisine: Moroccan Prep time:  1 hour Total time:  1 hour Serves: ½ cup   Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Ingredients 1 ounce dried hot red chili peppers 1 teaspoon caraway seed ½ teaspoon cumin seed ½ teaspoon coriander seed 2 garlic cloves, peeled ¼ teaspoon salt 1 tablespoon water 4 tablespoons olive oil Instructions Wear rubber gloves. Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill. Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months. 3.4.3177...
Moroccan Couscous

Moroccan Couscous

This is my grandmother’s version of couscous. It is delicious and very healthy. Print Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  15 mins Cook time:  1 hour 30 mins Total time:  1 hour 45 mins Serves: 12   Ingredients 2 lbs. couscous 3 lbs. lamb, cut into 2-inch cubes 4 chicken legs 1 lb. onion, thickly sliced 6 carrots, quartered 1 lb. turnips, quartered 1 lb. zucchini, cut into 2-inch slices 1 can quartered artichoke hearts Salt and pepper, to taste 2 quarts water 2 cans chick peas 2 tomatoes, fresh or canned 8 tbsp. butter ⅓ cup olive oil 1 cup raisins 2 tsp. saffron ½ tsp. nutmeg 3 cloves ½ tsp. cinnamon 2 tsp. coriander Chili powder, to taste Instructions In a large pan, put the meat, the oil, the water and the spices and cook for one hour. Add the chicken and the vegetables and cook 30 minutes. Cook the couscous according to package directions. Puff the raisins with a little broth. Mix the couscous with the butter and set it on the center of a very large serving platter. Sprinkle with the raisins over the couscous. And around the couscous arrange all the meats and vegetables. Pour some of the broth over it. Serve the rest of the broth separately. A hot pepper sauce called "harissa" is served with the couscous. It is made with crushed hot red pepper pods mixed with oil. 3.4.3177...
Keftas and Seven-Vegetable Couscous

Keftas and Seven-Vegetable Couscous

I love Moroccan flavors and I often crave these Keftas. They always remind me of amazing evenings with my family overseas. The veggie couscous is a nice light dish for summer. I was recently able to pickup a few tubes of my favorite prepared Harissa and I was dying to make something that calls for it. Print Keftas and Seven-Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  1 hour Cook time:  15 mins Total time:  1 hour 15 mins Serves: 6-8   Ingredients Keftas 1 lb ground beef or lamb 4 cloves garlic, minced 1 medium onion, minced 1 teaspoon salt ½ teaspoon paprika 1 teaspoon cumin 1 teaspoon Ras el Hanout ¼ teaspoon ground black ground pepper ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped Juice of ½ lemon Seven-Vegetable Couscous ¼ cup olive oil 2 large leeks (white and pale green parts only), minced 4 large garlic cloves, minced 2¼ cups chicken broth 1 cup raisins 2 large carrots, peeled and cut into 2-inch lengths 1 large parsnip, peeled and cut into 2-inch cubes 1 large yellow squash, cut into ½-inch cubes 1 large zucchini, cut into ½-inch cubes 1 can garbanzo beans 1 teaspoon turmeric ½ teaspoon ground ginger Pinch of cayenne pepper Pinch of saffron 1 cup diced tomatoes ½ cup coarsely chopped fresh cilantro 1½ cups (about 10 ounces) couscous Lemon wedges Harissa Instructions Keftas Preheat the oven to 450°F. Mix all the kefta ingredients together in a large bowl and let rest for about 1 hour to allow the flavors to blend. Coat large baking dish with olive oil. Roll the mixture...
Moroccan Lamb and Vegetable Couscous

Moroccan Lamb and Vegetable Couscous

This traditional Moroccan dish is healthy and delicious.  It’s a great way to get kids to eat a variety of vegetables. Print Moroccan Lamb and Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  30 mins Cook time:  1 hour 30 mins Total time:  2 hours Serves: 8   Ingredients 3 pounds lamb, cut into 2-inch cubes ⅓ cup oil 2 quarts water (8 cups) 2 teaspoons saffron (or 2 pinches) ½ teaspoon nutmeg 3 cloves ½ teaspoon cinnamon 2 tablespoons coriander ½ teaspoon mild chili powder salt and pepper to taste 1 pound onions, thickly sliced 6 carrots, quartered 3 small turnips, peeled and quartered 3 small zucchini, cut in 2 inch slices 1 package frozen artichoke heart quarters (unthawed) 1 can garbanzo beans 2 canned whole tomatoes 1 package of couscous 4 tablespoons butter (optional) 1 cup raisins Instructions In a large pan, add the meat, the oil, the water, and the spices, and cook for one hour. Add the vegetables and cook for 30 minutes more. If you have a couscous pan, you can cook the couscous over this stew. Place the raisins in a bowl and add a bit of the stew broth to them so they soften and puff. Cook the couscous according to package directions. Mix the couscous with the butter and set it in the center of a very large serving platter. sprinkle the raisins over the couscous. Arrange the meat and vegetables around the couscous and pour some of the broth over it. Serve the rest of the broth separately for those who like more stew-like. Serve with Harissa. 3.4.3177...
Celery Beef

Celery Beef

Another childhood favorite.  It’s like a classic pot roast but the flavor comes from caramelized celery.  My great grandmother taught my mother how to make this simple dish.  It’s great served with smashed golden potatoes. Print Celery Beef Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  15 mins Cook time:  2 hours Total time:  2 hours 15 mins Serves: 4-6   Ingredients 4 pound chuck steak or roast, 2 inches thick Salt 1 whole bunch of celery stalks, stalks cut into thirds Instructions Cover the bottom of a cast iron skillet in salt. Once the pan is very hot, sear the meat on both sides. Cover the meat with the celery stalks, cover the pan, and lower the heat to simmer. Cook until the meat is very tender and separates with a fork. Halfway through cooking, put the celery under the meat to caramelize. Slice and serve with the celery and juices on top. 3.4.3177...
Bstila (Chicken Almond Pie)

Bstila (Chicken Almond Pie)

Bstila is generally served at the beginning of very special Moroccan meals.  It is a wonderful combination of sweet and savory flavors inside flaky layers of fillo. This is my grandmother’s recipe and one of my favorite childhood memories, as I always got the decorate the top. Print Bstila (Chicken Nut Pie) Author: Kristin Recipe type: Appetizer Cuisine: Moroccan Prep time:  1 hour Cook time:  1 hour Total time:  2 hours Serves: 12   Ingredients ½ pound butter 10 eggs 1 large chicken ½ pound onions, chopped 2 parsley sprigs ½ teaspoon each of coriander, ginger, saffron, chili powder ¾ pound blanched almonds, toasted, coarsely ground ½ cup powdered sugar 14 fill leaves 1 teaspoon cinnamon salt, pepper Instructions The filling: In a large heavy pot, place 2 cups of water, half the butter, the onions, the parsley, coriander, ginger, saffron, chili, salt, and pepper. In this broth, cook the chicken, gizzards and liver included. When the meat is tender enough that it comes off the bones, set aside and cool. Bone all the meat. Keep half of the juice in the pan, the other half, reduce until thick. In the first unreduced half of the sauce, pour 10 beaten eggs and cook like scrambled eggs. All the different mixtures are now ready for the assembly of the bstila. The assembly: You should have around you: the fill leaves, the boned squabs, the scrambled eggs, the reduced sauce, the sugar, the cinnamon, the almonds, and the other half of the butter, melted. Butter the bottom of a large (10-inch) cast iron skillet. Spread 5 unbaked fillo leaves, each leaf brushed with melted butter...