Moroccan Dishes

Moroccan Carrot Salad for 8                             

  •  2 heaping Tblsp harissa (recipe below)
  • 1/3 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 pounds carrots grated or sliced very thinly
  • 1 cups raisins
  • 2 cups flat-leaf parsley or cilantro leaves (we did it with parsley the first week and cilantro the second week. Sofi and I like both but prefer cilantro.)
  • 1/2 pound feta, crumbled

In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.

Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.

Harissa

  • 3-6 hot chilis, seeded and stems removed (leave some seeds if you like more spice)
  • 12 cloves garlic, peeled
  • 1 tablespoon coriander, ground
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 tablespoon chopped fresh mint
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup olive oil

Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.

Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

Moroccan Baked Eggs

  • 1 red onion, halved and sliced
  • olive oil
  • 1 chopped red pepper
  • dash of paprika
  • 400g canned whole tomatoes, chopped
  • handful of fresh cilantro, chopped
  • 4 eggs

Cook the onion in a little olive oil until softened. Add red pepper and paprika and tomatoes (with sauce) and simmer for 10 minutes then stir in half the cilantro and season.

Pour the sauce into an ovenproof dish and make 4 dips. Crack the eggs into the dips. Bake for 15-20 minutes until the whites are set and the yolks are how you like them. Garnish with remaining cilantro.

Cous Cous for 8

  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground allspice
  • 1 tablespoon olive oil
  • 1 red onion, cut in half and thinly sliced
  • 1 bell pepper, or other veggie of your choice cut into small squares
  • 1/2 cup golden raisins
  • 1 teaspoon kosher salt
  • grated zest of one orange
  • 1 1/2 cups water
  • 1 1/2 cups couscous
  • 3 tablespoons chopped fresh mint

Boil the water. Add Cous Cous and spices, stir quickly to combine. Cover, remove from heat and let it stand undisturbed for 5 minutes. Add veggies and mint, and fluff the couscous gently with a fork.

Chickpea and Date Tagine

  • 1 Tbs. olive oil
  • 1 large onion, diced (2 cups)
  • 4 cloves garlic, minced (4 tsp.)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 inch knob of ginger, peeled and grated
  • 1/2 tsp. ground cinnamon
  • 1 15-oz. can crushed tomatoes
  • 3 cups cooked 1 cup pitted dates, chopped
  • 1/4 cup lemon juice
  • 1/2 cup chopped cilantro

Heat oil in a medium saucepan and add in the onions. Stir and cook the onions until they are translucent, about 10 minutes. Stir in the garlic, cumin, coriander, ginger, cinnamon and saute for 30 seconds. Add in the tomatoes and chickpeas and 3 cups of water (if using dried chickpeas) or 1/4 cup of water for canned chickpeas. Bring to a boil, then reduce to a simmer and let cook for 45 minutes (for dried beans) or 10 minutes (canned beans)

Stir the dates and lemon juice into the tagine and season with salt and pepper. Serve over couscous, sprinkled with cilantro.

Roasted Cauliflower

  • 1/2 tsp each ground cumin, coriander, cinnamon, turmeric, and ginger
  • 4 Tblsp melted butter or olive oil, or a mix
  • 4 Tblsp lemon juice
  • 2 heads of cauliflower, washed and cut into florets

Mix spices with butter/oil and lemon juice. Toss florets in spice mix. Spread on buttered baking sheet, salt and pepper, and bake 15-20 mins.

Orange, Beet, Fennel Salad

  • 4 or 5 medium red beets, tops trimmed
  • 4 oranges (if you can get blood oranges they are the best!)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoons fresh lime juice
  • 1/2 small fennel bulb, very thinly sliced or chopped
  • 1/4 red onion, very thinly sliced (about 1/3 cup)
  • Good-quality extra-virgin olive oil (for drizzling)
  • Coarse sea salt and freshly ground black pepper

Wash beets, leaving some water on skins. Place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.

Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Cut oranges in half and separate the segments, letting any juice fall into the bowl. Add lemon juice and lime juice.

Peel cooled beets. Slice beets crosswise into thin rounds. Add fennel and onion to beet/citric mixture, then drizzle salad with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld. Garnish salad with fennel, mint, or cilantro leaves.