Khizü Mehqüq
Khizü Mehqüq is generally eaten after the main course and before the dessert, to refresh the plate. Adding sugar to salads is a specialty of Casablanca, and carrots – like beetroot or cucumber – lend themselves particularly well to sweet seasoning. Serves 4-6
ingredients
- 4-6 spring of fresh flat-leaf parsley most of bottom stalks discarded then very finely chapped
- ¼ teaspoon ground cinnamon
- 1 ½ tablespoons icing sugar
- juice of 2 oranges
- 750 g/1 lb 1- oz carrots grated
preparation
- Mix the chopped parsley with the cinnamon, sugar and orange juice in a salad bowl.
- Add the grated carrots and mix well together. Taste adjust the seasoning if necessary. Serve slightly chilled.
December 18th, 2006
Btata Mqalliyya
Here is a simple way of giving plain boiled potatoes a lift. The saffron gives the skins a pale yellow tinge and, together with the parsley and garlic, enhances their flavor. If they are small, half the amount of water and cook for 10 minutes only. Serves 4
ingredients
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves finely chapped
- 1 pound new potatoes
- a few springs of fresh flat-leaf parsley finely chapped
- sea salt and finely ground black pepper
preparation
- Put all the ingredients in a medium sized saucepan, seasoning with a little salt and ¼ teaspoon pepper, and add 200ml / 7 fl oz water.
- Bring to the boil over a medium high heat, then cover and leave to boil for 15-20 minutes, stirring the potatoes halfway through, or until the potatoes are tender and the sauce has reduced. If necessary, increase the heat to high and boil uncovered until reduced. Serve hot, warm or at room temperature.
December 14th, 2006