TWABAA OR ALGERIAN LEMON AND OLIVE OIL COOKIES FOR GREAT BRITISH CHEFS - TWABAA OU BISCUITS ALGÉRIENS À L'HUILE D'OLIVE ET AU CITRON

As Harold took a bite of Bavarian sugar cookie, he finally felt as if everything was going to be ok. Sometimes, when we lose ourselves in fear and despair, in routine and constancy, in hopelessness and tragedy, we can thank God for Bavarian sugar cookies.
- "Stranger Than Fiction" (2006)

Cookies (or biscuits, as they are commonly named in Great Britain) are comforting and versatile little baked gems that enlighten our day and offer us a unique gustatory experience. Because it comes in all shapes, colors, consistencies, flavors and degrees of refinement, this extraordinary pastry is the ultimate snack food for adults and children alike, one of the best gift items one can offer (when homemade or artisanally produced, of course) and a quintessential part of any teatime, coffee break or celebration.

Their universal popularity is undeniable and it is rare to find somebody who dislikes these flat, round, crispy and bite-sized cakes as they are incredibly appealing and virtually designed to please everyone. It makes perfect sense when you know that countless varieties are available around the world and that each country has its own word for this speciality (Kaak in Lebanon, Plätzchen or Keks in Germany, småkake in Norway, Galletas in Spain, Biscotti in Italy, Kurabiye in Turkey, Koekje in the Netherlands, etc...) as well as its own range of sweet or savory confections.
 

But, are you aware of their origins and the way they arrived in our latitudes? Well, cookies, as we acknowledge them nowadays*, saw the light of day in 7th century Persia (one of the first lands, after Bengal, to cultivate cane sugar and to use it as a common staple), were first brought to Medieval (14th century) Europe by the Muslim invaders and later to the Eastern Mediterranean and then to Northern Europe via the spice trade and the Crusaders who brought with them the cooking techniques and ingredients of Arabia. An extremely passionating topic as, once again, we realise how much our Western civilization owes to the East...

Having been precursors in this area, it is no wonder that the Middle East, Turkey and North Africa (mainly Algeria, Morocco, Tunisia and Egypt) produce some of the most pretty, tempting, exquisite and elegant cookies I have ever had the opportunity to savor. I am totally addicted to them as every bite you take puts you in a sensual trance and literally sends you to the heavens above.

After years of buying those ambrosial delicacies from gourmet stores, I have finally gathered enough courage to tackle the art of Arabic cookie-making at home and, until today, the results have been very encouraging, thus my Oriental baking repertoire is slowly, yet considerably widening.

This naturally leads me to speak about my recent culinary discovery: "Twabaa", a traditional Algerian cookie which reminds me a bit of "Pains d'Anis (Anise Biscuits)" from the canton of Fribourg in Switzerland (a childhood favorite of mine) and which has completely stolen my heart. With its exhaliratingly citrusy aromas, luxurious olive oil fragrance, homely looks, delightfully crispy exterior and pleasantly dry texture it is impossible to resist this luscious treat. As a matter of fact, these "Algerian Lemon And Olive Oil Cookies" taste so good that you'll keep coming for more! 

* The sweet and rich ones, not the hard and dry wafer-like ones which existed before the second half of Middle Ages and which we now call crackers.

I am overjoyed and extremely thrilled to announce, I have been asked to write for Great British Chefs. It is a real honor for the proud half-British girl that I am to be a part of their team of collaborators!

You can find my recipe and article here, and if you have never heard of this lovely site, I highly encourage you to head over to Great British Chefs as the visit is definitely worthwhile!

Algerian Lemon And Olive Oil Cookies
Recipe freely adapted from "Recettes Gourmandes" and "Taste Of Beirut".

Makes about 30 cookies.

Ingredients:
3 Large eggs (~ 63g each)
1/2 Cup (105ml) Light olive oil
1 Cup (210g) Castor sugar
Zest of one organic lemon
1 1/2 Tsp Pure vanilla extract
2 1/2 Cups (320g) Unbleached all-purpose flour
1 Tsp Baking powder
A pinch of fine sea salt
1 Egg, beaten, for glazing
Extra castor sugar, for sprinkling

Method:
1. Preheat the oven to 180° C (350° F).
2. In a medium bowl, combine the flour, salt and baking powder. Set aside.
3. In the bowl of your stand mixer (using the whisk attachment), beat together the eggs and sugar for a few minutes or until thick, frothy and pale in color.
4. While beating, gradually add the oil, lemon zest and vanilla extract.
5. With the help of a spatula, incorporate the dry ingredients to the egg mixture until combined.

6. Using a tablespoon, scoop up the dough (making sure each scoop weighs exactly 20g/0.7oz). Then, lightly wet your hands and form even-sized balls of dough.
7. Place the dough balls on a baking sheet covered with parchment paper and poke in the middle with the handle of a wooden spoon (humidify it regularly so that it desn't stick to the dough) to form a hole that is about 1 1/2 cm/0.6in wide.
8. Brush the top of each cookie with the egg wash and sprinkle with the extra sugar.
9. Bake for 15 minutes or until the cookies are lightly golden.
10 Let cool on a wire rack.

Remarks:
You can replace the lemon zest with the zest of one organic orange and the vanilla extract with the same quantity of orange blossom water.
The cookies can be made ahead and stored in an airtight container in a cool place for up to 1 week.

Serving suggestions:
Serve with a cup of tea or coffee.

Biscuits Algériens À l'Huile d'Olive Et Au Citron
Recette librement adaptée de "Recettes Gourmandes" et de "Taste Of Beirut".

Pour environ 30 biscuits.

Ingrédients Pour Les "Biscuits":
3 Gros oeufs (~ 63g chacun)
105ml d'Huile d'olive légère
210g de Sucre cristallisé
Le zeste d'un citron bio
1 1/2 CC d'Extrait de vanille pure
320g de Farine blanche
1 CC de Poudre à pâte/lever
Une pincée de sel de mer fin
1 Oeuf, battu (pour le glaçage)
Sucre cristallisé (pour saupoudrer)

Méthode:
1. Préchauffer le four à 180 ° C.
2. Dans un bol moyen, mélanger ensemble la farine, le sel et la poudre à lever. Mettre de côté.
3. Dans le bol d'un batteur sur socle (en utilisant le fouet), battre ensemble les oeufs et le sucre jusqu'à ce que le mélange ait une couleur pâle et une consistance épaisse ainsi que mousseuse.
4. Tout en continuant de battre le mélange, ajouter graduellement l'huile, le zeste de citron et l'extrait de vanille.
5. A l'aide d'une spatule, incorporer les ingrédients secs au mélange d'oeufs jusqu'à obtention d'une consistance homogène.

6. En utilisant une cuillère à soupe, prélever des morceaux de pâte faisant exactement le même poids (20g). Ensuite, mouiller légèrement vos mains et former des boules.
7. Placer les boules de pâte sur une plaque à pâtisserie recouverte de papier sulfurisé. Enfoncer au milieu de chaque boule le manche d'une cuillère en bois au préalable humidifié (pour qu'il ne colle pas) et tourner pour agrandir le trou (environ 1 1/2 cm de diamètre).
8. Badigeonner le dessus de chaque biscuit avec l'œuf battu et saupoudrer avec le sucre.
9. Cuire au four pendant 15 minutes ou jusqu'à ce que les biscuits soient légèrement dorés.
10 Laisser refroidir sur une grille.

Remarques:
Le zeste de citron peut être remplacé par le zeste d'une orange bio et l'extrait de vanille par la même quantité d'eau de fleur d'oranger.
Conserver les biscuits dans une boîte hermétique, pendant pas plus d'une semaine.

Suggestions d'accompagnement:
Servir avec une tasse de thé ou de café.

BAKED APRICOTS STUFFED WITH ALMOND PASTE - MONTHLY MINGLE

With the arrival of hotter weather and to my biggest pleasure, some of my favorite fruits are starting to grace (super)market stalls. They are so fabulous that I can never get enough of them. Not one week passes by without me making either pies, pastries, cakes, trifles, crumbles, clafoutis or cobblers in my itsy-bitsy apartment kitchen.

The craze already begins in May when the first Swiss rhubarb stems (I know, it is a vegetable, but I mostly prepare it just like a fruit - that's how I like it best) and strawberries are available, then at the end of June they slowly get replaced by apricots, peaches, nectarines as well as all kinds of berries (gooseberries, redcurrants, raspberries, blackberries, etc...) and, finally in August, after an endless and interminable year of lusting, the king of all stone fruits makes it's appearance, my beloved Italian plum. Not forgetting that not long after, they are very closely followed by raisins and apples (and so on)...

Ah, Nature is indisputably plentiful and perfect! It never fails to make our senses work and months after month, it incessantly offers a vast array of wonderful produces, no matter the time of the year. Why would we want to buy vegetables or fruits that are not seasonal, stuffed with chemicals, were grown in non-humane ways, have flown miles to reach us, thus contributed to dirtying the air we breathe, are overpriced and taste like nothing when we have the opportunity to help our farmers, to enjoy organic or chemical-free goods, to treat our tastebuds rightfully, to not spoil our precious planet, our to and to follow the rythm of the seasons without letting ourselves get overwhelmed by stupid and incoherent needs?

You see, I am getting sick and tired of seeing people who crave the wrong food at the wrong moment, who are acutely detached from the Earth that they don't know if what they buy is grown in "laboratories" or naturally in fields, who think that it is normal to be able to find what they want when they want and who don't give damn about their despicable attitude or the effect it can have on their lives!

The beauty of consuming goods that were cultivated sustainably and in harmony with the environment is that you never get bored with them as those produces aren't generally available all the time, hence you can be assured that there's always a rotation. In that way, you look even more forward to eating those greengrocery items because you had to wait for so long in order to finally be able to savor them. The unbearable longing as well as the extreme yearning induced by the unfathomable break, the sheer joy that you feel when you know that a produce will soon be sold again and the exhilarating thrill you experience while taking your first bite of that highly anticipated vegetable or fruit is just incomparable and has to be cherished. Deprivation helps us appreciate them to a greater extend and not take things for granted. Fulfillment doesn't come through spoiltness...

Consequently, when I saw the very first Swiss apricots from Valais (some of the world's finest apricots), I was overcome with immense happiness. After having indulged in rhubarb for the past weeks, those amazingly fragrant, gorgeously juicy and vibrantly colored stone fruits offered a very welcome change.

Since my aim was to highlight their delightful sourness that is beautifully counterbalanced by their incredible nectarousness, which are both coupled with breathtakingly musky and heady aromas, I chose to make a refined North-African and Provence inspired dessert with that sun-engorged treat.

I searched online for quite a while before I stumbled upon what I was looking for. "Baked Apricots Stuffed With Almond Paste" it was going to be. Of course, there was no way I would prepare my round and orange furry little babies without making a few adaptations to the original recipe. I always have to add a personal touch to everything and I am constantly compelled to increase quantities as I'm afraid my food will not be adequably palatable. It is a bit of an illness. My nickname could well be "Madame Never Enough".

I kept the same amount of filling, but I decided to reduce the number of fruits as well as to incorporate a few drops extra almond essence and orange blossom water to the paste and for a more complex flavor, I thought it would be interesting to delicately infuse the syrup with a little lavender flower. An excellent decision!

The unique combination of tart apricots, sweet almond paste, pungent distilled water, marzipan-tasting almond essence and balmy dried lavender flowers is just out of this world. It results in an ambrosial and refined dessert which will get you hooked. Impossible to resist to such an exquisite delicacy...

This is my entry for Monthly Mingle hosted by Sukaina of the lovely blog "Sips And Spoonfuls". The theme is "Stone Fruits".

~ Baked Apricots Stuffed With Almond Paste ~
Recipe adapted from "Dessert.net.au".

Serves 4.

Ingredients For The "Syrup":
75g (1/2 Cup) Castor sugar
3 Tbs Lemon juice
1/3 Tsp Dried lavender flowers
300ml (1 1/4 Cup) Water
Ingredients For The "Stuffed Apricots":
120g (1 Cup) Finely ground almonds
50g (1/2 Cup) Powder/icing sugar
45g (3 Tbs) Melted unsalted butter
1 1/2 Tsp Orange blossom water
1 Tsp Almond essence/extract
1 1/2 Tsp Water
1 Pinch Fine sea salt
800g Fresh apricots, washed

Method For The "Syrup":
1. Place the sugar, lemon juice, lavender flowers and water in a medium-small saucepan. Bring to the boil, stirring occasionally until the sugar has dissolved, then let simmer for 5-10 minutes, until you get a thin sugar syrup.
2. Preheat the oven to 180° C (350° F).

Method For The "Stuffed Apricots":
3. In a blender, mix together the ground almonds with the icing sugar until the mixture is very fine, then add the butter, orange blossom water, almond essence, water and salt. Pulse until you get a smooth and homogenous paste ressembling marzipan.
3. Make a slit in the flesh of each apricot and remove the stones.
4. Shape the almond paste into small balls and press one of them into the cavity of each apricot. 5. Arrange the stuffed apricots in a shallow ovenproof dish that you have previously buttered/greased and carefully pour the sugar syrup over them.
6. Cover with aluminium foil and bake in the oven for 25-30 minutes.
7. Plate the apricots and sprinkle with a little syrup from the baking dish.

Remarks:
Both the lavender flowers and the orange blossom water are optional.
You can also cut the apricots in half, stuff each half with almond paste and bake the halves, uncovered, for 25-30 minutes.

Serving suggestions:
Serve warm or at room temperature with a cup of tea or coffee, for dessert or teatime.

~~~~~~~~~~~~~~~~~~~~~~

~ Abricots Fourrés A La pâte d'Amandes ~

Recette adaptée du site "Dessert.net.au".

Pour 4 personnes.

Ingrédients Pour Le "Sirop":
75g de Sucre cristallisé
3 CS de Jus de citron
1/3 de CC de Lavande séchée
300ml d'Eau
Ingrédients Pour Les "Abricots Fourrés":
120g d'Amandes en poudre (fine)
50g de Sucre en poudre
45g de Beurre non-salé, fondu
1 1/2 CC d'Eau de fleur d'oranger
1 CC d'Essence/extrait d'amandes amères
1 1/2 CC d'Eau
1 Pincée de Sel de mer fin
800g d'Abricots frais, lavés

Méthode Pour Le "Sirop":
1. Mettre le sucre, le jus de citron, les fleurs de lavande et l'eau dans une petite casserole. Porter à ébullition, tout en mélangeant occasionnellement, jusqu'à ce que le sucre soit dissout, puis laisser frémir pendant 5-10 minutes, jusqu'à obtention d'un sirop assez liquide.
2. Préchauffer le four à 180° C.

Méthode Pour Les "Abricots Fourrés":
3. Dans votre mixer/blender, mettre les amandes moulues et le sucre, puis mixer jusqu'à obtention d'une poudre très fine. Ajouter le beurre, l'eau de fleur d'oranger, l'essence d'amandes amères, l'eau et le sel, puis bien mixer afin d'obtenir une pâte homogène ressemblant a du massepain.
3. Découper une fente verticale dans chaque abricot et retirer les noyaux.
4. Former de petites boules avec la pâte d'amandes et remplir les cavités avec.
5. Mettre les abricots dans un plat à gratin beurré et verser un peu de sirop sur chaque fruit.
6. Recouvrir avec une feuille d'aluminium et cuire au four pendant 25-30 minutes.
7. Arranger les abricots sur une assiette et verser le jus de cuisson par dessus.

Remarques:
Les fleurs de lavande et l'esu de fleur d'oranger sont facultatifs.
Vous pouvez aussi couper les abricots en deux, les garnir avec la pâte d'amande et les cuire pendant 25-30 minutes, sans les couvrir.

Idées de présentation:
Servir pour le dessert ou pour les quatre heures, chaud ou à température ambiante et accompagner d'une tasse de thé ou de café.

BATBOUT M'KHAMER BREAD - PAIN BATBOUT

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, one of the most essential stables, is sacred in Morocco and is treated with the utmost respect. As in most Arab countries and households, the Moroccans bake bread every morning in a atmosphere of communion. Before commencing the sacred act of kneading, an invocation to God is made. Once the bread has been properly shaped, each family puts it's own mark/stamp on it and then, sends it via the children to a common bakery oven made of terra cotta.

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.

~ Moroccan "Batbout M'Khamer" Bread ~
Recipe by Rosa @ Rosa's Yummy Yums and highly inspired by Minouchkah at "Passion Culinaire" (France).

Makes 3 flatbreads.

Ingredients:
300g Plain white flour
100g Fine semolina (Durum Flour/Semolina Di Grano Duro)
1 1/4 Tsps salt
1 Package (7g) Dried yeast
300-320ml 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).

***************

~ 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/fleur
100g de Semoule très fine (Semolina Di Grano Duro)
1 1/4 CC de Sel
1 Paquet (7g) de Levure sèche
300-320ml 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).

LEMONY BEEF AND NEW POTATO TAJINE

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 oil
600g Boneless sirloin steak, cut into 2.5cm (1-inch) cubes
1/2 Tsp Ras El Hanout
1 Clove garlic, crushed

Ingredients for the tajine:
3 Tbs Olive oil
The marinaded beef
4 Medium onions, thinly sliced
4 Cloves garlic, crushed
2 Tbs Grated fresh ginger
3 Tsps Ras El Hanout
3/4 Tsp Ground cumin
125mg Saffron
2 x 10cm (3.9-inch) Sticks cinnamon
500g New potatoes
1 Chicken broth cube
Enough water to cover
120g Green olives with stones
120g Raisins
130g Whole almonds, roasted
3/8-1/2 Preserved lemon, cut into thin strips
4 Tbs Runny honey
Salt, 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 consistancy
This 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 Yums

Pour 3 à 4 prsonnes.

Ingrédients pour la marinade:
1 CS d'Huile d'olive
600g de Boeuf à braiser (jarret ou bourgignon), coupé en dés de 2.5cm
1/2 CC de Ras El Hanout
1 Gousse d'ail, écrasée

Ingrédients pour le tajine:
3 CS d'Huile d'olive
Le boeuf mariné
4 Oignons moyens, coupés en fines lamelles
4 Gousse d'ail, écrasées
2 CS de Gingembre frais, râpé
3 CC de Ras El Hanout
3/4 de CC de Cumin en poudre
125mg de Safran
2 Bâtonnets de cannelle de 10cm chacuns
500g de Pommes de terres nouvelles
1 Cube de Bouillon de poulet
Assez d'eau pour couvrir
120g d'Olives vertes, non-dénoyautées
120g de Raisins secs clairs
130g d'Amandes entières, grillées
3/8-1/2 Citron confit, coupé en lamelles fines
4 CS de Miel liquide
Sel, à volonté
Coriandre 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.