The unique, tantilizing, heady and sunny flavors of Italy and Morocco have been rocking my world since a long time now. Already, when I still lived at home, I ate quite a few classic Italian dishes such as "Lasagne", "Pasta Alla Bolognese", "Ravioli Ai Funghi", "Ravioli Alla Ricotta E Spinaci", "Ravioli Alla Carne" (we bought the Ravioli from a caterer whom you can find selling his homemade goodies at the Geneva markets) and "Pizza". My parents being quite open food-wise, I was also blessed have the possibility to taste certain Moroccan specialities such as "Tajine" and "Couscous". Yet, although I am not new to those sunny Mediterranean cuisines, I still have a lot to discover as both are very multifaceted, offer an enormous variety of recipes and their repertoire is practically bottomless.
The food of both countries has always attracted me as it is authentic, convivial, rich in traditions, extremely palatable, wonderfully refined in it's apparent simplicity, rich in herbs and spices, so colorful, very seasonal and really healthy (lots of vegetables, olive oil as well as good protein and not many fatty sauces). With not much it is possible to create fantastic dishes with colossal visual appeal and intense gusto...
As summer is appraoching fastly and we are lucky to be able to find all kinds of amazing spring vegetables and fruits (strawberries, rhubarb, asparagus, fennel, mushrooms, fresh garlic, etc...) on the stalls of our local farmers' markets, I am once again dreaming of making fabulous Italian and Moroccan dishes that remind me of the warmth of the hot days and the relaxed atmosphere surrounding that season.
Well, last Saturday, while watching Jamie Oliver's "Jamie Does Venice" and "Jamie Does Marakkech" series (from the "Jamie Does..." TV show), I started craving the fares of Italy and Morocco. The young, cheeky, bubbly, playful and energetic British chef's enthousiasm for the incomparable food of those regions of the globe caught me and his boundless love for laidback meals gave me countless ideas. Cooks who know how to communicate emotions as well as joyfulness through their cookbooks or television programs and whose passion for all things edible is contagious always stimulate my creativity and cooking mojo. They have the art of inspiring me and making my brain spin.
My fertile imagination ran wild and within a few seconds, my blank piece of paper got filled with all sorts of disorganized scribblings and an embryo of recipe took shape. Since the temperatures are rising and picnics are trendy again, I absolutely wanted to put together a salad that imperatively had to contain Swiss as well as seasonal veggies (you know my nature-friendly philosophy) and ingredients I particularly enjoy at the moment.
So, I decided to use chickpeas and lightly pan-fried fennel as a base for my salad. Then, I found that it would be interesting if I incorporated a lemony, "Ras El Hanout" and safron infused tomato sauce to wet the whole (I know whjat you are going to say about out of season produces, yet I am partially to blame here! I could not restrain from buying Geneva tomatoes from the supermarket. Not too seasonal maybe, but at least they are grown regionally), and I added a little chopped basil for an additional Italian twist. Then, once the salad had been plated, I shaved some pungent Parmigiano Reggiano and drizzled quality Jordan virgin olive oil over the top of my creation.
I would definitely lie if I told you that I was not proud of this "chef-d'oeuvre". My complexly fragrant "Italo-Mauresque Chickpea And Fennel Salad" was extremely delectable. Even my boyfriend who is not the biggest fan of legumes gobbled it and asked for seconds. The aromas of Italy and Morocco (some ingredients employed are common to both lands) blended together harmoniously to constitute a well-balanced, exquisite, summery and fulfilling dish. Never was a wedding between two different nations more perfect and sublime!
My description might have enlightened you on the nature of this gorgeous salad, but I'm sure that some of you are wondering what "Ras El Hanout" is. Rest assured, dear friends. As usual, you will not leave this blog without learning something new (I hope) from Professor Foodfreak...
"Ras El Hanout", is the king of spices in North Africa. Not surprisingly, its Arabic name translates to "head/top of the shop" and refers to a mixture of the best spices that a seller has to offer. This blend is composed of numerous different spices. Depending on the variety, certain mixes can hold up to hundred spices. Some of them are bright yellow like madras curry, certain are vibrant red and others are murky brown. Each cook, person, company and spice dealer has their own recipe of which they are proud and a combination that they carefully keep secret. Not only are all mixes unique, but they also vary from region to region, country to country and household to household.
In most "Ras El Hanout" you recognize spices such as cardamom, cloves, cinnamon, ground chilli peppers, coriander, cumin, nutmeg, peppercorn and turmeric, but with some more elaborate versions you'll have problems knowing what they are made of for they also include rare spices such as ash berries, chufa, grains of paradise, orris root, monk's pepper, cubeb and dried rosebuds. Usually all ingredients are toasted before they are ground up together.
In Morocco it is commonly referred to as the "lazy cook's spice". The reason for this nickname is that no matter what you add it to, it will always give that extra oomph or umami flavor to your dishes and will drastically uplift the taste of your food. Generously sprinkled into balmy tajines, incorporated into broths and couscous, added to liquid for poaching fruits, rubbed into meat or stirred into rice, it'll be impossible for you not to fall under the charm of that intoxicating and addictive seasoning. Maghrebans even believe it is an aphrodisiac, so you have been warned!
~ Italo-Mauresque Chickpea & Fennel Salad ~Recipe by Rosa Mayland @Rosa's Yummy Yums, May 2011.Serves 2.Ingredients for the "Spicy Tomato Sauce":6 Tbs Olive oil1 Medium Onion, chopped4 Cloves fresh garlic, thinly sliced1 1/2 Tsp Ras el hanout1 Pinch (0.125g) Ground safron2 Medium Tomatoes, chopped coarsely8 Cherry tomatoes, cut in halfThe zest of half a lemon3 Tbs Fish sauce2 Tbs Dark balsamic vinegar1 Tsp Red TabascoSea salt, to taste
Ingredients for the "Salad":1 Medium fennel, cut into thin slices2 Tbs Olive oil260g Cooked chickpeas1 Handful Basil leaves, coarsely choppedSea salt, to tasteGround black pepper, to tasteShaven parmesan cheese, to tasteA few basil leaves, to decorateOlive oil, to drizzle over the salad
Method for the "Spicy Tomato Sauce":1. Place a sauté pan over medium heat for about 3 minutes. Add the olive oil (6 Tbs) and the chopped onion. Stir-fry 1 minute, then add the sliced garlic and continue stir-frying for another minute.
2. Add the ras el hanout, safron and stir once, then immediately add the tomatoes, zest, fish sauce, balsamic vinegar, Tabasco and salt.
3. Let cook over low heat, about 12 minutes (stir regularly and crush the tomatoes), until it resembles a thickish and homogenous sauce. Remove from the heat and let cool (it has to reach room temperature).
Method for the "Salad":
4. Place a sauté pan over medium heat. When it is hot, add the olive oil (2 Tbs) and the sliced fennel. Stir-fry for 6-8 minutes (the fennel should be cooked, but still snappy). Remove from the heat and let cool at room temperature.
5. In a medium salad bowl, mix together the chickpeas, fennel and basil.
6. Add the tomato sauce. Pepper and salt to taste. Mix well.
7. Serve on 4 individual plates. Top with shaved Parmesan, basil leaves and drizzle with a generous amount of olive oil (to taste).
Remarks:
You can replace the chickpeas by any other legume of your choice (Borlotti beans, fava beans, white beans, etc...).Serve that salad at room temperature, so that all the flavors are fully developped.
Serving suggestions:
Serve some with pan-fried fish and sourdough bread.
Accompany with dry white wine (Pinot Grigio) or with a spicy rosé from Provence (Bandol)~~~~~~~~~~~~~~~~~~~~~~
~ Salade Italo-Mauresque Aux Pois Chiches Et Fenouil ~Recette par Rosa Mayland @Rosa's Yummy Yums, mai 2011.Pour 2 personnes.Ingrédients pour la "Sauce Epicée A La Tomate":6 CS d'Huile d'olive
1 Oignon moyen, haché4 Gousses d'ail frais, coupées en fines tranches1 1/2 CC de Ras el hanout1 Pincée (0.125g) de Safran en poudre2 Tomates moyennes, hachées grossièrement8 Tomates cerises, coupées en deuxLe zeste d'un demi citron3 CS de Sauce de poisson2 CS de Vinaigre balsamique foncé1 CC de Tabasco rougeSel de mer, à volonté
Ingrédients pour la "Salade":1 Fenouil moyen, coupé en fines tranches2 CS d'Huile d'olive260g de Pois chiches cuits1 Poignée de Feuilles de basilic, grossièrement hachéSel de mer, à volontéPoivre noir fraîchement moulu, à volontéParmesan, en copeaux (à volonté)Quelques feuilles de basilic, pour décorerHuile d'olive, pour verser en petite quantité sur la saladeMéthode pour la "Sauce Epicée A La Tomate":1. Faire chauffer une poêle à feu moyen pendant environ 3 minutes. Ajouter l'huile d'olive (6 CS) et l'oignon haché. Faire revenir pendant 1 minute, puis ajouter l'ail et continuer de faire suer.
2. Ajouter le ras el hanout, le safran et mélanger rapidement, puis immédiatement ajouter les tomates, le zeste, la sauce de poisson, le vinaigre balsamique, le Tabasco et le sel.
3. Cuire à température basse pendant environ 12 minutes, jusqu'à obtention d'une sauce assez épaisse et homogène. Retirer du feu et laisser refroidir (il faut que la sauce soit à température ambiante).
Méthode pour la "Salade":
4. Faire chauffer une poêle à feu moyen. Une fois qu'elle est chaude, ajouter l'huile d'olive (2 CS) et le fenouil. Faire revenir en remuant constamment pendant environ 6-8 minutes (le fenouil doit être cuit mais pas encore croquant). Retirer du feu et faire refroidir à température ambiante.
5. Dans un bol moyen, mélanger ensemble les pois chiches, le fenouil et le basilic haché.6. Ajouter la sauce tomate. Poivrer et saler. Bien mélanger.
7. Disposer dans les assiettes, ajouter le parmesan et les feuilles de basilique dessus, puis verser un filet d'huile d'olive (à volonté).Remarques:
Vous pouvez remplacer les pois chiches avec les légumineuses de votre choix (bolotti, fèves, haricots blancs, etc...).
Servir cette salade à température ambiante. De cette manière, les saveurs auront pû se développer.
Idées de présentation:
Servir avec du poisson grillé et accompagner avec du pain au levain ainsi qu'un vin blanc sec (Pinot Grigio) ou un rosé de Provence épicé (Bandol).
As I had a bag of nearly out of date dates (lol) and I had been eying Joan Nathan's mouthwatering "Charoset" recipes since a while (too long), I decided that it was about time for me to test this intriguing, interesting and highly symbolic speciality..."Haroset", "Charoset" or "Charoses" is a jewish paste which is lumpy, sweet, dark-colored and is made with fruits as well as nuts. It is generally served during the Passover Seder (Pesach). Because of it's color and texture, it symbolizes the mortar with which the Israelites bonded bricks when they were slaves and built cities in Ancient Egypt. "Charoset" derives from the Hebrew word "Cheres" meaning "clay".
Today, the date, raisin and nut "Charoset" recipe I am presenting before you comes from Morocco. Depending on where the "Charoset" originates, it is made with different ingredients. But, there are two main categories, two distinctive types of "Charoset": the Ashkenazi "Charoset" which is not cooked and is made with nuts, apples, cinnamon and wine (sometimes also honey and sugar in order to bind the "paste") and the Sepharadi "Charoset" which is usually cooked (not always, though) and contains raisins as well as ingredients native to the Middle East (dates, figs, sesame seeds, etc...).Those little truffles are not only healthy, but also surprisingly scrumptious. The flavors of the dried fruits, nut, wine and cinnamon blend so well together in order to create luscious little balls that are quite addictive and refined both in look and taste. A sweet treat that is ideal to take on walks as they are energetic (a little similar to those fruit bars you can buy in health stores) or to eat when in need od something comforting, yet wholesome and nutritious at the same time. They also make the perfect gift (instead of offering chocolates) for Christmas, Passover, birthdays, Ramadan, etc... Those "Charoset Truffles" are really worth trying, believe me!
~ Moroccan Charoset Truffles ~
Recipe taken from "Jewish Cooking In America" by Joan Nathan and slightly adapted by Rosa @ Rosa's Yummy Yums.
Makes about 60 truffles.
Ingredients:
2 Cups Pitted dates
1/2 Cup Golden raisins1/2 Cup Dark raisins
1/2 Cup Walnuts
1 Tsp Ground cinnamon (optional)
1-2 Tbs Sweet red Passover wine (see remarks)
Castor sugar, for coating (optional, see remarks)
Method:
1. Process the dates, raisins, and walnuts in a food processor until the mixture is finely chopped and begins to stick together.
2. Add the cinnamon and enough wine to make a sticky mass.
3. Line a baking sheet with waxed paper.
4. Drop slightly rounded measuring teaspoonfuls of the mixture onto the lined sheet.
5. Roll each mound with moistened palms into hazelnut-size balls.
6. Refrigerate for at least 3 hours or until firm.7. Roll them in the sugar.
8. Serve.
Remarks:
You can use any other nut of your choice.For extra flavor, try adding orange rind.I had no sweet red Passover wine at home, so I used Porto instead. You can also moisten the "Charoset" with orange juice or any alcohol or liquor of your choice (Sherry, Whisky, orange liquor, etc...).
You can also coat those truffles with chopped roasted walnuts or even melted chocolate (like with chocolate truffles).
Serving suggestions:Those "Charoset Truffles" can be eaten at any time of the day with a cup of tea or coffee.
Just remember that they are made with highly dangerous (purgative/laxative) ingredients, so don't eat too many of them (lol)...
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~ Charoset Marocain ~
Recette tirée du livre "Jewish Cooking In America" de Joan Nathan et adaptée par Rosa @ Rosa's Yummy Yums.
Pour environ 60 petites truffes.
Ingrédients:2 Tasses de Dattes dénoyeautées
1/2 Tasse de Raisins secs blonds
1/2 Tasse de Raisins secs foncés
1/2 Tasse de Noix de Grenoble
1 CC de Cannelle en poudre (en option)
1-2 CS de Vin sucré pour Pessa'h (voir remarques)
Sucre cristallisé, pour recouvrir les truffes (voir remarques)
Méthode:
1. Mixer les dattes, raisins et les noix dans un blender jusqu'à ce que le mélange soit homogène (purée fine) et commence à former une boule.
2. Ajouter la cannelle et assez de vin afin que ça forme une masse collante.
3. Recouvrir une plaque de papier sulfurisé.
4. Y placer des petits tas (1 CC) avec la masse.
5. Former des petites boules de la taille d'une noisette avec vos mains, au préalable humidifiées.
6. Mettre au réfrigérateur pendant 3 heures ou jusqu'à ce qu'elles soient fermes.
7. Les rouler dans le sucre cristallisé.
8. Servir.
Remarques:
Vous pouvez utiliser d'autres noix (noisettes, pécan, cajou, etc...).Pour plus de saveur, rajoutez un peu de zeste d'orange.
Comme je n'avais pas de vin sucré pour Pessa'h, j'ai utilisé du Porto. Vous pouvez aussi mouiller votre "Charoset" avec du jus d'orange ou avec la liqueur de votre choix (Sherry, Whisky, liqueur d'orange, etc..).
Au lieu d'utiliser du sucre cristallisé pour recouvrir vos truffes, utilisez des noix de Grenoble torréifiées et hachées ou même du chocolat fondu (comme pour les truffes au chocolat).
Idées de présentation:
Ces truffes peuvent être mangées à toute heure de la journée, accompagnées de thé ou de café.
Attention: N'oubliez pas que ce mélange de fruits secs est hautement dangeureux (laxatif et purgatif), alors allez-y mollo avec les quantités (lol)...
Last Friday, my good friends and neighbors Jessica & Jonathan came to my place for the evening. As I know that they love to eat and discover new things, I made a whole Middle-Eastern and North African dinner...
On the menu (see Jessica Brogan's blog "In Search Of Dessert" and her "Flickr" page in order to read her post on the subject and see her pictures of the meal) there were several courses and nine (!) different dishes, all made from scratch as well as with much care in order to stay truthful to the original recipe.We ate "Jerusalem-Style Hummus" (see recipe), "Turkish Eggplant Purée With Yogurt", "Moroccan Lamb Cigars", "Tiropitakia Or Greek Cheese Triangles", "Moroccan Lemony Beef And Potato Tagine" (see recipe), "Lebanese Tabbouleh", "Turkish Ekmek Bread" (see recipe), "Moroccan Batbout Bread" (recipe follows) and "Maple Walnut Ice Cream". Jessica had also made extremely scrumptious "Upside-Dowm Cheesecakes" (see recipe) with Sardinian honey...
Needless to say that we stuffed ourselves until we literally exploded! As I love that kind of spicy, flavorful and exotic food, I was so glad that both my friends enjoyed the food, had a second serving (even a third serving!!!) and cleaned their plates as if there would be no tomorrow!As you might have guessed, today, I'm delivering you the recipe for one of the specialities I made on that occasion: a very popular Moroccan flatbread called "Batbout" and which is traditionally cooked in earthenware tajines. It is also known under the name of "Metlouâ (Matlouh)" or "Bouchiar", depending on the regions where it is made.
"Manage with bread and butter until God sends the honey. "- Moroccan Proverb -
Bread is eaten with every meal, except during the holy month of Ramadan, during the fasting. It is generally used as a "fork" or "ustensil" for conveying food when eating with the fingers. Many varieties of fermented or non-fermented breads exist. The choice is vast (Msemmen, Khobz, Anise Bread, Fried Bread, Bhagrir, Mella, Ftayer, etc...).
"Batbout" bread is chewy (like Bagels), soft-crusted, pliable, delicately spongy and overall delicious. It is ideal for dipping into the savory sauces of "Tagines", scooping into any kind of dip or for making sadwiches/wraps.
Those Pita-like loaves are very versatile and will rejoice any gourmet eater in search of new gastronomic horizons to discover. With their pleasant as well as delicate flavor and their scrumptious texture, it will soon be impossible for you to plan any Middle-Eastern, Mediterranean or North African meal without including this flatbread as accompaniment!
Picture courtesy of Jessica Brogan.
Recipe by Rosa @ Rosa's Yummy Yums and highly inspired by Minouchkah at "Passion Culinaire" (France).
Makes 3 flatbreads.Ingredients:300g Plain white flour100g Fine semolina (Durum Flour/Semolina Di Grano Duro)1 1/4 Tsps salt1 Package (7g) Dried yeast300-320ml Water, lukewarm (not hot)
Method:1. Sprinkle the yeast into the water in a bowl.2. Stir to dissolve and leave for 5 minutes, until it becomes frothy.3. In a big bowl, mix together the flour, semolina and salt.4. Make a well in the centre and pour in the yeast mixture.5. Stir in the flour to form a stiff dough.6. Knead for 8-10 minutes.7. Divide the dough into 3 equal-sized pieces.8. On a lightly floured (with Durum Flour) surface, roll out each piece to form a round 1cm (1/2 inch) thick.
9. Let rise, covered with a tea towel, for about 1 1/2 - 2 hours, until doubled in size.
10. Heat a frying pan or a griddle over medium heat, until very hot.11. Place one of the dough rounds in the hot pan and cook on both sides until golden brown.12. Repeat with the remaining dough rounds.13. Let cool on a wire rack.
Remarks:The dough should not be too sticky.Add more water if it's too dry or more flour if it is too wet.If you wish, you can add a little oil in the pan. It is not necessary, though.
Serving suggestions:Eat those breads alone or with honey, "Hummus" (see recipe), "Baba Ganoush" (see recipe), "Lemony Beef And New Potato Tagine" (see recipe) or the dips/sauces of your choice (see my recipes).
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~ Batbout M'Khamer ~
Recette par Rosa @ Rosa's Yummy Yums et fortement inspirée par Minouchkah de "Passion Culinaire" (France).Pour 3 pains.
Ingrédients:300g de Farine blanche/fleur100g de Semoule très fine (Semolina Di Grano Duro)1 1/4 CC de Sel1 Paquet (7g) de Levure sèche300-320ml d'Eau tiède (pas chaude/en dessous de 50° C)
Méthode:1. Mettre l'eau tiède dans un bol et saupoudrer avec la levure.2. Mélanger pour dissoudre et laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 5 minutes.3. Mélanger la farine, la semoule et le sel.4. Faire un puits et ajouter le mélange eau/levure.5. Mélanger afin d'obtenir une pâte homogène et pas très collante.6. Pétrir pendant 8-10 minutes.7. Diviser la pâte 3 trois portions égales.8. Sur une surface farinée (avec la semoule), rouler chaque morceau de pâte afin d'obtenir un rond de 1cm d'épaisseur, puis couvrir avec un linge.
9. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 1/2 - 2 heures.10. Chauffer une poêle épaisse à feu moyen, jusqu'à ce qu'elle devienne très chaude.11. Cuire des deux côtés, jusqu'à ce que vos pains soient joliment dorés.12. Répéter l'opération avec les 2 autres pains.13. Laisser refroidir sur une grille.
Remarques:La pâte ne doit pas être trop collante.Ajouter un peu plus d'esu si elle est trop sèche ou un peu de farine si elle est trop collante.Vous pouvez ajouter un peu d'huile dans la poêle bien que ça soit pas vraiment nécessaire.
Idées de présentation:Les "Batbouts" se dégustent nature, sucrés avec du miel, servis avec du "Hummus" (voir ma recette), du "Baba Ganoush" (voir ma recette), un "Tajine Marocain Au Boeuf, Pommes De Terre Nouvelles Et Citron Confit" (voir ma recette) ou les dips/sauces de votre choix (voir mes recettes).
Being a total spice addict, I am very sensible and open to the charms of the North African cuisine. It is so rich in taste, unique, fragrant, refined and ambrosial that I am strongly attracted by it's exceptional dishes...
I am also drawn to anything sweet and savory, so I cannot resist recipes that use this very special and addictive flavor combination which I find absolutely perfect and irresistible.
So, a few days ago, while on my quest for the absolute "Tajine" to cook/test in order to sublimate my beef meat and use my homemade "Moroccan Preserved Lemons", I invented my own recipe in accordance with the traditional ones I came across throughout my Google search/errands.
I must say that the result was exceptionally mind-blowing regarding the fact that I followed my flair to create this recipe and used my palate as well as nose as guides in order to reach the savor of an original "Tajine".“Tajine (or Tagine)” is the name for a type of a North-African stew, but it is also used to describe the very special heavy based, shallow clay pot with a conical and dome-shaped heavy lid in which that dish is cooked. Three different countries make "Tajines": Morocco, Tunisia and Algeria. Although they carry the same name, the Morccan/Algerian ones are very dissimilar to the Tunisian one..."Morrocan Tajine" and Algerian Tajines" are both slow-cooked stews made with less-expensive lamb, chicken or beef meats and sometimes fish, quail, pigeon, root vegetables, vegetables as well as legumes which are combined with a medley of ingredients or seasonings such as olives, quinces, apples, pears, apricots, raisins, prunes, dates, nuts, fresh or preserved lemons, honey, traditonal spices (cinnamon, cumin, fresh or ground ginger, turmeric/curcuma, paprika, saffron, pepper and Ras El Hanout).
The "Tunisian Tajine" is nothing like the Moroccan one. It is quite comparable to a "Kugel", a "quiche" or a "Fritatta".It is generally made from beaten eggs and grated cheese consisting of meat and/or various vegetable fillings, prepared like a large cake and cooked in the oven.
I must confess that, even if I hate boasting about myself and my cooking/baking "skills", I am very proud of my dish as this "Lemony Beef And New Potato Tajine" was a real success and tasted just like it should. Wonderful!
Thanks to the marinading and the slow simmering, the meat is hyper (fork-)tender, juicy and extra tasty. The potatoes are perfectly fondant and lusciously waxy. The honey and raisins add an interesting counterbalancing sweetness to this speciality, the almonds bring some crunch as well as a rich nutty note and the olives give that slight and very pleasant bitterness that couples very well with the overall roundness of the dish. This "Tajine" is well-balanced flavor-wise, gloriously citrousy, pungent, delicately spicy and is magnificently perfumed. A scrumptious combination of flavors and textures...
Eating a "Tajine" is an unforgettable gustatory experience that makes you travel in a matter of seconds, without even leaving the kitchen table. It is soul-transporting, aromatic, intense, yet mellow dish with so much dimension that it is impossible not to be seduced by it's matchlessness!
~ Moroccan Lemony Beef And New Potato Tajine ~
Recipe by Rosa @ Rosa's Yummy Yums
Makes a tajine for 3-4 people.Ingredients for the marinade:1 Tbs Olive oil600g Boneless sirloin steak, cut into 2.5cm (1-inch) cubes1/2 Tsp Ras El Hanout1 Clove garlic, crushed
Ingredients for the tajine:
3 Tbs Olive oilThe marinaded beef
4 Medium onions, thinly sliced4 Cloves garlic, crushed2 Tbs Grated fresh ginger3 Tsps Ras El Hanout
3/4 Tsp Ground cumin125mg Saffron2 x 10cm (3.9-inch) Sticks cinnamon500g New potatoes1 Chicken broth cubeEnough water to cover120g Green olives with stones120g Raisins130g Whole almonds, roasted3/8-1/2 Preserved lemon, cut into thin strips4 Tbs Runny honeySalt, to taste
Fresh coriander, chopped
Method: 1. In a bowl, mix together all the ingredients for the marinade and keep in the refrigerator for about 2 hours.2. One hour before you start cooking, take the meat out of the fridge and let sit at room temperature.
3. Heat 3 tbs oil in a Dutch oven/tajine over high heat.2. Add the marinaded meat and sauté it for about 2-3 minutes, making sure that each side has been slightly browned.3. Lower the temperature to medium high, then add the onions and garlic.
4. Stir-fry until the onions are translucid.5. Add the ginger, Ras El Hanout, ground cumin, saffron and sticks cinnamon.
6. Stir well and cook for another minute.
7. Add the new potatoes and stir well.8. Add the chicken broth cube and enough water to cover.
9. Stir well, cover and let simmer at medium temperature for about 35-40 minutes, stirring from time to time.10. Add the olives and let simmer, covered for another 10 minutes.11. Add the roasted almonds, the raisins, the lemon strips and the honey.12. Stir well and let simmer, covered for 30 minutes, until the onions and the preserved lemons have "melted" (desintegrated) and that the sauce has reduced and is thickish.
13. Sprinkle with some chopped fresh coriander.
14. Serve hot.
Remarks:
Instead of beef, you can also use lamb, veal, duck legs or chicken legs.You can replace the saffron by 1/2 Tsp ground turmeric/curcuma.
If you have no preserved lemons in reach, then you can grate the zest of one lemon and add it to the stew (point 11).
You could also add a few (a handful) dried apricots to this tajine (point 11).
Rectify the (spice) seasoning if needed and add salt to taste. I added no salt at all, because the preserved lemons and the broth gave enough saltiness to the tajine.
The tajine is ready when the onions and lemon strips have totally desintegrated and contributed the the thickness of the sauce.
The sauce should not be too thin nor present in big quantities. If your sauce is too watery, then let cook until the sauce reaches the correct consistancyThis tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.
Serving suggestions:
Tagines are made to be eaten alone, but if you wish, you can accompany that dish with some buttered couscous or rice.
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~ Tajine Marocain Au Boeuf, Pommes De Terres Nouvelles Et Citron Confit~Recette par Rosa @ Rosa's Yummy YumsPour 3 à 4 prsonnes.Ingrédients pour la marinade:1 CS d'Huile d'olive600g de Boeuf à braiser (jarret ou bourgignon), coupé en dés de 2.5cm1/2 CC de Ras El Hanout1 Gousse d'ail, écrasée
Ingrédients pour le tajine:3 CS d'Huile d'oliveLe boeuf mariné4 Oignons moyens, coupés en fines lamelles4 Gousse d'ail, écrasées2 CS de Gingembre frais, râpé3 CC de Ras El Hanout3/4 de CC de Cumin en poudre125mg de Safran2 Bâtonnets de cannelle de 10cm chacuns500g de Pommes de terres nouvelles1 Cube de Bouillon de pouletAssez d'eau pour couvrir120g d'Olives vertes, non-dénoyautées120g de Raisins secs clairs130g d'Amandes entières, grillées3/8-1/2 Citron confit, coupé en lamelles fines4 CS de Miel liquideSel, à volontéCoriandre fraîche, hachée grossièrement
Méthode: 1. Dans un bol, mélanger tous les ingrédients pour la marinade et mettre au réfrigérateur. Laisser reposer au moins 2 heures.
2. Une heure avant de commencer à cuire la viande, sortez le bol du frigo et laisser le à température ambiante.
3. Chauffer 3 CS d'huile d'olive dans un cassoton/tajine, à feu haut.
2. Ajouter la viande marinée et la faire rôtir pendant environ 2-3 minutes, en faisant un sorte de bien brunir chaque côté.
3. Baisser la température (feu moyen) et ajouter les oignons ainsi que l'ail.4. Faire revenir en remuant bien jusqu'à ce que l'oignon soit translucide.
5. Ajouter le gingembre, le Ras El Hanout, le cumin, le safran et les bâtonnets de cannelle.
6. Bien remuer et faire cuire pendant une minute supplémentaire.
7. Ajouter les pommes de terre nouvelles et bien mélanger.
8. Ajouter le bouillon et assez d'eau afin de recouvrir entièrement le contenu de la casserole.
9. Mélanger, couvrir et laisser mijoter à température moyenne pendant 35-40 minutes, en remuant de temps en temps.
10. Ajouter les olives et laisser mijoter à couvert pendant 10 minutes.
11. Ajouter les amandes, les raisins, les lamelles de citron et le miel.
12. Bien mélanger et faire mijoter (avec le couvercle) pendant encore 30 minutes, jusqu'à ce que les oignons et les lamelles de citron aient "fondu" (se soient désintégrés) et que la sauce soit assez épaisse.
13. Saupoudrer de coriandre grossièrement hachée.14. Servir chaud.
Remarques:
Au lieu d'utiliser du boeuf, vous pouvez très bien prendre de l'agneau, du veau, des cuisses de canard ou des cuisses de poulet.Vous pouvez remplacer le safran par 1/2 CC de poudre de curcuma.
Si vous n'avez pas de citrons confits sous la main, vous pouvez alors râper le zeste d'un citron et l'ajouter au plat (voir point 11).
Il est possible d'ajouter une poignée d'abricots séchés à cette recette (voir point 11)
Rectifier l'assaisonement et ajouter du sel, si nécessaire. Je n'ai pas mis de sel car les citrons confits et le bouillon on siffisament salé ce plat.
Ce tajine est prêt à être servi lorsque les oignons et les lamelles de citron confit se sont totalement désintégrés et auront épaissi la sauce.
La sauce ne doit pas être trop liquide ni présente en grande quantités (plutôt concentrée et épaisse). Si votre sauce est trop liquide, je vous conseille de continuer à faire mijoter votre plat jusqu'à ce qu'elle ait la bonne consistance.
Ce tajine peut être fait 1 jour à l'avance et mis au frigo, couvert.
Idées de présentation:
Les tajines sont faits pour être mangés sans accompagnements car ce sont des plats complets. Par contre, si vous pouvez très bien le manger avec du couscous au beurre ou du riz.
