Ras El Hanout

March 13th, 2012 § 0 comments § permalink

Makes approximately 10 ounces

Ingredients

1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon poppy seeds
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablespoon ginger, ground

Directions

In a zip lock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remaining powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Herbed Cous Cous

March 13th, 2012 § 0 comments § permalink

Ingredients

2 cups Israeli couscous Olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh mint, finely chopped
½ cup red bell pepper, finely chopped
Salt/pepper
1 teaspoon lemon zest
1 tablespoon butter
¾ cup sliced crimini or brown button mushrooms
2 cups Israeli style couscous (regular couscous can be substituted)

Directions

In a medium sauce pan bring 3 cups of water to a boil and then add the couscous, stirring well at a steady boil for approximately 2 minutes. Take off cover and let stand 10-15 minutes or until couscous is tender but slightly aldente. Do not take cover off during the first 10 minutes of setting, as to allow the couscous to finish cooking. In a medium skillet heat olive oil on medium heat and sauté garlic and fresh herbs for just about a minute, add red bell peppers and a pinch of salt and pepper. Add the butter and lemon zest to the pan and allowing a minute for the butter to melt. Add mushrooms and sauté for about 2 minutes or until tender and succulent. Add cooked couscous to the herb mushroom mixture and stir well.

Roasted Spicy Moroccan Chicken with Figs & Carrots in Spicy Brown Butter Sauce

March 13th, 2012 § 0 comments § permalink

Serves 4

Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Moroccan Harissa Herbal Stew

March 13th, 2012 § 0 comments § permalink

Ingredients

1 lb of lamb meat cut into 1 inch cubes
1 large yellow onion, chopped
3 cloves garlic, chopped fine
1 cup chickpeas, soaked overnight and drained
5 large tomatoes, chopped
1 cup red lentils
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ teaspoon turmeric
½ teaspoon ground cinnamon
Juice and zest of 2 lemons
1 cup water
Olive oil
Salt and pepper

Directions

Sauté onions and garlic in a heavy stew pan on medium high heat with the olive oil for 2 minutes or until tender. Add lamb meat and brown well for about 4 minutes. Add the tomatoes and stir well. Add turmeric, cinnamon, cilantro, parsley, lemon juice and zest. Continue to sauté for a few more minutes. Add chickpeas, lentils and water. Stir well. Simmer on low heat for about 1 hour stirring occasionally.

Garnish with a sprig of cilantro and a slice of lemon dusted with cinnamon. Serves 6.

Sweet & Spicy Harissa with Yogurt

March 13th, 2012 § 0 comments § permalink

Makes 2 cups

Ingredients

8 dried guajillo chilies, stems removed, broken
5 dried red chilies, stems removed, broken
1 dried chili de arbol
1 cup boiling water
2 teaspoons cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon caraway seeds, toasted
4 garlic cloves

¼ cup brown sugar
1 bell pepper, roasted & peeled
1 tablespoon lemon zest
3 tablespoons lemon juice
1 tablespoon salt
2 tablespoons olive oil
2 tablespoons fresh mint leaves (optional)

Directions

Place the dried chilies in a medium bowl and cover with the boiling water, let stand for about 15 minutes, allowing the chilies to soften. Grind the toasted seeds until a powder is formed. Transfer the softened chilies, the spices, the garlic, the red pepper, the lemon zest and juice, the salt and the olive oil into a food processor and process until smooth. At this stage add the fresh mint leaves and process until all the mint is chopped and incorporated. Season with salt to taste. Store in the refrigerator for up to 1 month. Before serving if desired mix ½ cup with 1 cup of yogurt!

Lamb Puffs

March 13th, 2012 § 0 comments § permalink

Ingredients

Olive oil
1 shallot, chopped superfine
2 cloves garlic, chopped superfine
¾ pound ground lamb
1 teaspoon salt
2 tablespoons ros al hanout mixture
¼ cup fresh mint
¼ cup fresh cilantro
¼ cup fresh parsley
1 sheet puff pastry
1 egg, beaten

Directions

Sauté garlic and shallots. Add the lamb and cook until browned. Add fresh herbs still well and take off heat.

Unwrap the pastry rolls on a lightly floured surface and, using a sharp knife, slice them into 8 pieces each. Brush the pastry with egg. Place a spoonful of the lamb and fold over into a triangle, seal the sides well, refrigerate for about 30 minutes. Preheat oven to 425°, bake for 15-20 minutes or until golden brown. Serve with harissa sauce.

Le Pruneau Homme

March 13th, 2012 § 0 comments § permalink

Ingredients

2 ounces prune infused gin (recipe follows)
2 ounces hum liquor
1 ounce lemon juice
1 ounce cardamom ginger black pepper syrup (recipe follows)
Sparkling Wine
“Moroccan” Spiced Brown Sugar (recipe follows)
Gin Infused Prunes

Directions

In a shaker filled with ice, place the gin, hum liquor, lemon juice, and syrup and shake vigorously. Strain into an old fashioned martini style glass and top with sparkling wine. Garnish with a gin infused prune rubbed with Moroccan Spiced Brown Sugar on a toothpick.

Prune Infused Gin

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

Cardamom Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
5 cardamom pods, crushed (whole pod)

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

“Moroccan” Spiced Brown Sugar

Makes 1 cup

Ingredients

1 tablespoon Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Prune Infused Gin

March 13th, 2012 § 0 comments § permalink

Ingredients

1 liter of gin
12 prunes, halved

Directions

Place the prunes and the gin in a large mason or glass jar. Allow to infuse for about 3-4 days in a cool dark place. Remove the prunes and reserve for cocktail.

“Moroccan” Spiced Brown Sugar

March 13th, 2012 § 0 comments § permalink

Makes 1 cup

Ingredients

1 tablespoon Ras El Hanout (traditional recipe follows)
½ cup turbinado sugar
¼ cup brown sugar

Directions

Place all the ingredients in a bowl and mix well.

Moroccan “Krak” Tea

January 4th, 2012 § 0 comments § permalink

Ingredients

3 ounces Kraken rum
½ ounce lemon juice
½ ounce orange juice
2-3 mint leaves
1 ounce orange peel black pepper syrup (recipe follows)
2 ounces homemade ginger ale
Sparkling wine
“Moroccan” Spiced Candied Kumquats (recipe follows)

Directions

Mix together the kraken, lemon juice, orange juice, mint leaves, ginger ale and syrup and pour into an old fashioned or short class. Fill the glass with extra ice if needed and top with sparkling wine. Garnish with the candied kumquats and a mint leaf.

Orange Peel Black Pepper Syrup

Makes 2 cups

Ingredients

1 cup turbinado sugar
1 cup water
1 tablespoon black peppercorns, cracked
Peels of 1 orange
3-4 kumquats halved
1 cinnamon stick

Directions

Place all the ingredients in a medium sauce pan and bring to a boil, stirring until the sugar dissolves completely. Reduce the heat and simmer for about 5 minutes. Take off heat and let stand for 15 minutes, strain.

Moroccan Spiced Candied Kumquats

Makes 2 cups

Ingredients

1½ cups kumquats, halved
½ cup orange liquor
½ cup turbinado sugar
½ cup honey
¼ cup water
2 star anise
2 cloves
3 all spice berries
10 black peppercorns
1 cinnamon stick
1 teaspoon nutmeg, freshly grated
1 vanilla bean, split and seeds removed

Directions

Place all the ingredients in a medium saucepan and bring to a boil, stirring to make sure sugar dissolves. Reduce the heat to a low simmer and continue to cook for about 15-20 minutes. Making sure to stir often while the liquid thickens and the kumquats shrivel up. Cook until most the liquid is cooked down. Take off heat and allow to cool, making sure to discard the anise, cloves, allspice, peppercorns, cinnamon stick and vanilla bean shell. Store in a glass jar or container in the refrigerator for up to 2 months. Take out of the refrigerator and bring to room temperature before serving.

Moroccan Spiced Dried Fruit & Nut Sundaes

January 2nd, 2012 § 0 comments § permalink

Serves 4-6

Ingredients

½ cup dried apricots, chopped
½ cup dried figs, chopped
½ cup dried dates, chopped
½ cup almonds
1 teaspoon cinnamon, freshly grated
1 tablespoon orange zest
1 tablespoon traditional ros el hanout recipe
1 cup turbinado sugar
¼ cup water
3 tablespoons orange juice
½ stick butter
¼ tablespoon heavy cream
½ teaspoon vanilla
Vanilla ice cream

Directions

In a medium mixing bowl mix together the dried fruit, nuts, cinnamon, zest and ros al hanout until well mixed. In a small sauce pan on medium heat place the sugar, water and orange juice and stir until the sugar dissolves. Increased the heat to high and boil, stirring constantly until the sugar turns a deep amber color. Brush the sides down with a wet pastry brush to ensure that caramel doesn’t form on the side of the pan. This should take approximately five minutes. Whisk in the butter and then once the butter is melted and whisked in, whisk in the heavy cream and vanilla. Add the dried fruit and nut mixture and take off heat. Let stand a few minutes to cool and drizzle over ice cream!

Roasted Spicy Moroccan Chicken with Figs & Carrots in Spicy Brown Butter Sauce

January 2nd, 2012 § 0 comments § permalink

Serves 4

Ingredients

6-8 pieces of chicken, drumsticks, wings, legs or breasts
Salt
2 tablespoons ros al hanout, traditional or modern recipe, plus 1 tablespoon
6 medium carrots, cut in half
12-16 dried figs
3 cloves garlic, chopped
1 medium red onion, chopped large
1 tablespoon orange zest
½ tablespoon lemon zest
Juice of 1 lemon
Juice of 1 orange
1 tablespoon balsamic vinegar
½ tablespoon turbinado sugar
2 cups chicken broth
½ stick butter

Directions

Pre-heat the oven to 375°F. In a large glass, greased baking dish lay down the chicken skin side up. Sprinkle with salt (both sides) as well as with two tablespoons of the ros el hanout mixture, making sure to rub it all over the chicken. Place the carrots, garlic, onion and the figs around in the baking dish. In a mixing bowl whisk together the zest, citrus juice, vinegar, sugar, remaining tablespoon of ros el hanout and broth and pour over the chicken mixture. Place the oven and bake for about 45 minutes. Stirring and turning occasionally. In the last five minutes of cooking, take the dish out of the oven and strain out the juice or drippings. Place the dish back in the oven with a temperature of 425°F and brown the chicken, cook for about 5 minutes maximum. In the mean time in a small sauce pan heat the butter on medium high and cook until it turns brown stirring often to ensure it doesn’t burn. Add the juice or pan drippings for the chicken and stir well and cook for another 5 minutes. Serve the chicken and fig dish over couscous drizzled with the brown butter sauce.

Sweet Potatoes, Chickpeas & Apricots with Couscous

January 2nd, 2012 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
4 cloves garlic, chopped
1 tablespoon fresh ginger, chopped
2 yellow onions, chopped
1 cinnamon stick broken into a few pieces
Salt
3 medium sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon ross al hanout traditional or modern recipe
2 cups chickpeas, cooked
1 cup tomatoes, chopped
1½ cups vegetable stock
1 cup spinach leaves
Yogurt for garnish
Cilantro for garnish

Directions

In a large sauté pan, heat olive oil on medium high heat and sauté garlic, ginger, cinnamon and onions for about 3-4 minutes or until the onions are semi translucent. Season with some salt and add the sweet potatoes and continue to sauté another 3 minutes. Add the ros al hanout and mix well. Add the chickpeas and the tomatoes and mix. Cook another few minutes and add the vegetable stock reduce heat to a simmer and cook for about 15-20 minutes or until the sweet potatoes are soft. Add the spinach and take off the heat mixing until the spinach is totally wilted. Serve with yogurt and cilantro.

Ros El Hanout Roasted Cauliflower

January 2nd, 2012 § 0 comments § permalink

Ingredients

1 head cauliflower, cut into florets
2-3 tablespoons olive oil
1 teaspoon salt
1-2 tablespoons ros al hanout, modern or traditional recipe

Directions

Preheat oven to 400°F. In a large mixing bowl mix together the cauliflower and oil. Sprinlke the salt and ros el hanout over it and mix well. Place in a glass baking dish and bake until golden brown.

Ros El Hanout Frilled Meats & Fish

January 2nd, 2012 § 0 comments § permalink

Ingredients

Traditional or Modern Ros El Hanout
Salt
Lemon Juice
Lamb, Beef, Chicken or Fish

Directions

Mix some salt and ros el hanout together about 8 to 1 ratio (o ros al hanout and salt 1) drizzle your meat with lemon juice and rub it with the ros al hanout. Grill to perfection!

Ras El Hanout Poppyseed Butter Cookies

January 2nd, 2012 § 0 comments § permalink

These are more an adult cookie – sweet, sultry and exotic!

Ingredients

1 butter cookie recipe with orange zest in it
½ tablespoon traditional Ros El Hanout
½ tablespoon brown sugar
½ tablespoon poppyseeds
Rose Petals (optional)

Directions

Prepare the butter cookie dough according to the directions, adding 1 tablespoon orange zest into the mixture. Prepare the butter cookies as per directions. In a small mixing bowl, mix together the rose el hanout, sugar and poppy seeds and mix well. Sprinkle the mixture on the prepared butter cookies. Place one rose petal in the center of the cookie and bake according to directions!

Ras El Hanout (Modern)

January 2nd, 2012 § 0 comments § permalink

Makes approx 6 ounces

Ingredients

1 teaspoon black peppercorns
½ tablespoon white peppercorns
½ tablespoon poppy seeds
½ tablespoon coriander seeds
½ tablespoon cumin seeds
2 whole cloves
½ teaspoon saffron
1 teaspoon cinnamon, ground
2 teaspoons cardamom, ground
1 teaspoon allspice ground
1 teaspoon nutmeg, freshly grated
1 tablespoon turmeric, ground
½ tablespoon mace, ground
½ teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
½ tablespoon ginger, ground

Directions

Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the remaining powdered items and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Ras El Hanout (Traditional)

January 2nd, 2012 § 0 comments § permalink

Makes approx 10 ounces

Ingredients

1 nutmeg ball, crushed
1 cinnamon stick, crushed
½ tablespoon black peppercorns
1 tablespoon white peppercorns
1 tablespoon poppy seeds
1 tablespoon rose bud petals, dried
1 teaspoon lavender buds, dried
½ teaspoon anise seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon allspice berries
6 green cardamom pods
3 whole cloves
1 teaspoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon saffron
1 tablespoon turmeric, ground
1 tablespoon mace, ground
1 teaspoon red chili peppers, crushed
½ teaspoon cayenne pepper
1 tablespoon ginger, ground
1 tablespoon dried galangal root pieces (optional)
1 tablespoon dried orris root pieces (optional)

Directions

In a ziplock bag or plastic, crush the nutmeg and cinnamon sticks with a mallet, hammering and pounding until small chunks are formed. Take all of the seeds and non powder items and grind in a spice grinder or coffee grinder, until pulverized. You may have to do this in batches if your grinder is small. Place the ground items in a medium mixing bowl. Take the reaming powdered items as well as the root pieces and mix into the ground items until totally mixed. Store in an airtight container in a cool dark and dry place, will keep for about 4-5 months.

Moroccan Style Date Dishes

December 15th, 2011 § 0 comments § permalink

Probably my favorite way to cook with dates outside of chutney. Use Medjool dates in your Moroccan cooking. Chicken stewed with onions, apricots, dates, chickpeas and Moroccan spices, Roasted Moroccan vegetables with spicy date glaze, Orange and date couscous.

Spicy Moroccan Cauliflower Latke with Preserved Lemons and Mint Marmalade

November 30th, 2010 § 0 comments § permalink

Makes 20 medium latkes

These are Moroccan inspired latkes with a tangy mint sauce adds interest and an exotic twist.

INGREDIENTS

For Latkes

1 small head of cauliflower, washed and grated
1 medium yellow onion, grated
2 tablespoons fresh parsley, chopped
1 teaspoon fresh ginger, peeled and chopped
1 tablespoon honey
Zest and juice of 1 lemon
3 eggs, beaten
1 cup all-purpose flour
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons salt
1 teaspoon black pepper
Vegetable oil

For Preserved Lemons and Mint Marmalade

1 cup preserved lemons, chopped fine (2 whole lemons chopped with peels and all is okay is well)
1 cup sugar in the raw
1 cup water
½ cup fresh mint, chopped

PREPARATION

In a large mixing bowl, combine grated cauliflower, onion, parsley, ginger, honey, zest and juice of lemon, eggs, flour, cumin, paprika, cayenne pepper, cinnamon, salt, and pepper, mix well. Heat a large heavy bottom skillet over high heat, making sure there is enough oil to cover the bottom generously. Form 2-inch pancakes, drop into pan, and brown on both sides until deep golden brown, about 2 to 3 minutes on each side. Take off heat, and place on paper towels so excess oil can be drained.

Meanwhile, in a medium saucepan, combine lemons, sugar, and water. Bring to a boil, reduce heat, and let simmer for approximately 10 minutes uncovered. Take off heat when it reaches desired consistency, and add mint. Serve warm over latkes.

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