Morocco Food | Morocco Cuisine | Morocco Recipes

Spicy Coriander Fritters

Chermula Beignets
It is said that fritters are of Saracen origin and that they were brought to the West by the Crusaders. These crispy fritters are usually made with the left-over chermula mariande for fried fish. They are so tasty, though, that they are worth making on their own to serve with drinks or as a starter. If you are going to serve them with drinks, drop the batter into the hot oil by teaspoonful to make small bouchees. Makes 20-25 fritters.

ingredients

• chermula
• 1 free-range egg
• 150 g/5 oz plain flour
• 1/2 teaspoon easy blend dried yeast
• vegetable oil for deep-frying

preparation

Add comment October 29th, 2007

Chick Pea and Lamb Soup

Harira
Harira seems to be every Moroccan’s favorite late afternoon snack. Moreover it is what is first eaten when the fast during Ramadan is broken. Harira is normally served with a sweet accompaniment such as dates or Tressed Pastries, but it is sometimes eaten with a savory dish such as potato cakes, instead of diced lamb. The chick peas can be replaced with dried split broad beans or lentils and the vermicelli with short-grain rice, rinsed before use, or m’hamssa (big couscous grains.) served 4-6

ingredients

• 75 g/2 ½ oz dried chick peas soaked overnight with ½ teaspoon bicarbonate of soda added to the water.
• 250 g/9 oz lamb neck fillets cut small cubes.
• 1 large onion thinly sliced
• 55 g/2 oz fresh flat-leaf parsley most of bottom stalks discarded then very finely chopped
• pinch of saffron filaments crushed
• ¼ teaspoon ground ginger
• sea salt and finely ground black pepper
• 1 x 400 g/14 oz can Italian plum tomatoes coarsely chopped
• 55 g/2 oz butter
• 55 g/2 oz vermicelli broken into 2 cm/ ¾ in pieces
• 55 g/2 oz fresh coriander most of bottom stalks discarded then very finely chopped
• 1 teaspoon tomato puree
• juice of 2 lemons, or to taste
• 3 – 4 tablespoons plain flour

preparation

• Drain and rinse the chick peas. Spread them on a clean cloth, cover them with another cloth and, with a rolling pin, crush lightly to split them in half and loosen their skin. Out them in a bowl of water and stir with your hand. The skins should float to the surface, which will make them easy to remove and discard.
• Put the drained chick peas into a large saucepan. Add the lamb, onion, parsley, spices, 1 teaspoon pepper, the tomatoes and their juice, and 3 liters/ 5 ¼ pints water. Bring to the boil. Drop in the butter, cover and leave to medium high heat for 1 hour.
• Stir in the vermicelli, coriander, tomato puree and lemon juice. Reduce the heat under the pan to low.
• Mix the flour with 240 ml/ 8 fl oz water. Dribble this mixture into the soup, stirring constantly to prevent lumps from forming. The soup should thicken to a velvety consistency. Add sea salt to taste and simmer for a few more minutes, or until the vermicelli is cooked. Check the seasoning, then serve very hot.

Add comment June 8th, 2007

Calf’s Foot with Chick Peas and Wheat

Hergma
For Moroccans, this is classic street breakfast fare, and huge enamelware dishes filled with this rich mixture of chick peas and calf’s foot are a common early-morning sight. Though I love calf’s foot I couldn’t find this dish appetizing on the streets. Luckily a friend agreed to make it for me, for lunch, and it was perfectly exquisite. You can replace the calf’s foot with sheep’s trotters, in which case allow at least one per person. Serves 4-6

ingredients

• 150 g/5 oz husked whole wheat grain
• 2 calf’s feet singed, thoroughly washed and cut across in half
• 250 g/9 oz dried chick peas soaked overnight with 1 teaspoon bicarbonate of soda added to the water
• 6 tablespoons extra virgin olive oil
• 4 garlic cloves
• 2 tablespoons ground cumin
• ¼ teaspoon dried chilies crushed to a coarse powder, or to taste
• sea salt
• 2 tablespoons paprika

preparation

• If the wheat grain is not husked, soak it overnight in water.
• Put the cleaned pieces of calf’s foot in a large flameproof casserole or preserving pan and pour in 3 liters/5 ¼ pints water. Bring to boil over a medium high heat, then skim, cover and leave to boil for 45 minutes.
• Add the rinsed and drained chick peas and wheat, the oil, peeled garlic cloves, cumin and powder chilies. Boil, covered, for 1 ½ hours, stirring occasionally, until the meat is tender and the broth has reduced to an unctuous sauce.
• Add sea salt to taste. If the sauce is still runny, increase the heat to high and boil uncovered until reduced. Stir in the paprika. Taste and adjust the seasoning if necessary, then serve very hot with good bread and a selection of refreshing salads.

Add comment March 24th, 2007