Sebta

 

 

Salt roasted chestnuts in Spanish Morocco

Rghifat رغيفات

Flaky moroccan Flatbread

Bread & Jam, Marrakech style

Rghaif is a classic, the light and flaky flatbread that is almost a flat crossiant.  A simple bread dough, a bit loose in texture, is rolled very thin, spread with a little olive oil, and then folded and folded. The technique is like making puff pastry, the dough is rolled out flat again, oiled lightly, folded and rolled once more. 
The bread becomes light and flaky, tearing apart into delectable layers.  The perfect breakfast with honey and jam, served with mint tea of course.

Best Hummous Ever

Fantastic hummous recipe, simple and quick.

1 can chickpeas, drained and rinsed
2 - 3 cloves garlic, peeled
1/4 - 1/2 tsp salt, to taste
2 tbsp tahini
1 tbsp lemon juice
2 - 4 tbsp water
Optional - 1/2 tsp cayenne

Put all ingredients in blender or food processor. Puree till smooth consistency, adding water as necessary. Serve on a flat  plate, drizzled with olive oil. 

Great with toasted pitas, crackers, or vegetables to dip.



Hummus

Harira- Vegetarian

Harira is the classic moroccan soup, hearty and satisfying. In the month of Ramadan, harira served with dates is the traditional dish for breaking the fast.  As the sun sets, almost everyone sits down to a bowl.

Ingredients
-1/2 cup dried lentils
-2 cups water
-1/2 tsp salt
-1/2 cup finely chopped onion
-3 tbsp olive oil
-three tomatoes, 1/4 cup cilantro, 1/4 cup parsley, 1/2 cup celery leaves and stalks - pureed in a blender or food processor
-1/2 cup canned chickpeas, rinsed and drained
-1 tsp ground cumin
-1 tsp paprika
-1/2 tsp black pepper
-2 tbsp flour

Cook the lentils in two cups of water until soft.
Saute onions in olive oil in a large heavy pot, until transparent.  Add spices and pureed tomato mixture, stir well.  Pour in the cooked lentils with the cooking liquid. Add four more cups of water, and bring to a boil.  Whisk the flour with 1/2 cup water, and gradually stir into soup mixture. Bring back to the boil, and add the chickpeas. Lower heat to simmer and let soup cook approx. 20 minutes, stirring occasionally.  Stir in 1 tsp vinegar or lemon juice before serving.  Check salt to taste. Sprinkle with finely chopped cilantro, and drizzle with olive oil when serving.

Moroccan Style Mixed Grill

Toasted Chickpeas- Classic Moroccan Snack

This summer enjoy a simple, healthy, and amazingly easy snack.

One  12 oz.can chickpeas

1/2 tsp. salt, or to taste

1 tsp. whole cumin seeds  (or 1tsp. ground cumin)

Drain the chickpeas, and rinse several times with cold water.

Heat a heavy cast iron pan or similiar heavy bottom frying pan. When the pan is very hot, pour in the chickpeas.  Cook over high heat to toast the chickpeas, about 3 to 5 minutes, shaking or stirring with a wooden spoon. Add the cumin seeds and salt, and continue cooking another minute or two.  The chickpeas will be slightly browned, and the cumin aromatic.
Serve warm, as a snack with wine or beer, or your choice of a summer cooler.

A Chicken Sandwich with a Moroccan inspiration. | My easy cooking by Nina Timm.

A Chicken Sandwich with a Moroccan inspiration. My easy cooking by Nina Timm.

Chicken with Lemon and Olives

This is the express version of the ultimate moroccan dish.

Ingredients

4 boneless, skinless chicken breasts halves, cut lengthwise in two
1 white onion, sliced
1 clove garlic,chopped
1/2 lemon (preserved lemon is the best, if possible)
1/4 tsp saffron, dissolved in 1/4 cup boiling water
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes -(optional)
2tsp cumin
2-3 tbsp olive oil
1/4 cup green or kalamata olives
1/2 cup chopped fresh cilantro or parsley

Brown the chicken gently over medium heat in the olive oil, turning once.
Add the onions and garlic, sprinkle with the salt, pepper, and cumin, and cook 5 minutes until the onion is translucent.
Pour the dissolved saffron over the chicken, add the olives, and the preserved lemon.
If you are using fresh lemon, slice thinly and spread over the chicken.
Add 1/4 cup water.
Sprinkle with the cilantro or parsley, cover, and cook over low heat 15 minutes.
Watch and add more water if necessary, there should be about 1/2 inch of sauce in the bottom of the pan.

Serve with a good crusty bread to catch all of the sauce!
serves 4