Moroccan Harissa Grilled Chicken

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  • 3lbs Chicken Legs

  • 3 Tbls Harissa

  • 1 Tbls Olive Oil

  • 1 Tbls Honey

  • 2 Garlic Cloves - grated

  • 1 Lemon - squeezed

  • Salt to taste

    Create marinade by whisking Harissa, Olive Oil, Honey, Lemon, Garlic and Salt until well blended. Add Chicken to the marinade to soak up all the flavors ideally overnight but doing so for at least an hour will also add some nice flavor when you’re in a pinch for time.

    Heat up your grill. Meanwhile create a small slit into each chicken leg to allow the heat to enter and cook the meat evenly so the skin doesn’t become too crisp. Cook roughly 6 min each side or until meat is cooked and tender and skin is slightly crispy.

Lamb Tanjia

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  • 3lb Lamb Shoulder or Beef Short Ribs

  • 1 full head of Garlic

  • 1 generous sprinkle Saffron threads (roughly 0.15g)

  • 1 tbsp Cumin (whole)

  • 2 tbsp Olive Oil

  • 3 cups Water

  • 3 Preserved Lemons (Beldi style)

Steep saffron in water for 1 hour minimum and cover the bowl so the aromas don’t evaporate.

In a Dutch pot put the meat, olive oil, garlic, water and saffron.

Rub the cumin between your hands to obtain some that are partially crushed. Cover the pot and cook on a med heat for 3 hours.

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Ras el Hanout Clams

This dish is one of our all time favorites. It’s an incredibly simple way to impress at any dinner party with it’s complex fragrant, floral, earthy flavors.

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  • 2lbs Clams

  • 8oz Cream

  • 1sm Leek- finely chopped

  • 1Tsp Ras el Hanout

  • 3/4 cup Cilantro

Wash and steam clams in a large pot until they open. Drain most of the water out leaving about 1/4 cup at the bottom. Add the cream and leeks then cook on medium heat until it begins to bubble. Add Ras el hanout and lower heat mixing until the sauce thickens to your desired consistency. Toss in cilantro and cook for another minute or so, then enjoy!



Batbout Moroccan Flatbread

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  • 400gr Semolina

  • 100gr Rye Bran

  • 100gr Whole Wheat Flour

  • 3cups Water

  • 1Tbls Dry Yeast

  • 1Tsp Salt

  • 1/2 Tsp Sugar

  • 3 Tbls Olive Oil

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  1. Activate yeast in 1/4 cup warm water with sugar. Leave to sit for several minutes until frothy.

  2. Mix dough by hand for roughly 10 mins until soft and smooth and not sticky. Add a bit of flour bit by bit if it’s sticky. Turn dough into balls the size of an orange and let rest for 10 mins covered in a tea towel.

  3. Roll ball into a thin circle about 1/8 inch thick and place them onto tea towels to rise for an hour.

  4. When ready cook on a cast-iron pan or non stick pan on each side until golden brown on both sides.

Kefta Meatball Tagine

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Ingredients:

  • 3-4 Eggs

  • 1tbsp Tomato paste

  • 2-3 Tomatoes grated

  • 1 Onion

  • 1tbsp Harissa

  • 3tbsp Olive oil

  • 1 cup Water

  • 1tbsp Kefta rub

  • Parsley

  • Cilantro

  • Salt

In a tagine, sweat some onions in olive oil on a light heat for about 15 min.

Meanwhile make the kefta

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  • 1lb Ground Meat

  • 2 tbsp Kefta Rub

  • 2 crushed Walnuts

  • 1 cup chopped Parsley

  • 1 cup chopped Cilantro

  • 1 Green Onion

  • 1/3 cup diced Onion

  • 2-3 Mint leaves

  • 1 Sage leaf

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  1. Mix the ingredients together and knead until the mixture resembles a dough ball.

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3. Make small little balls. Could make this ahead of time and let the kefta sit overnight.

4. Add the tomatoes, tomato paste, spices, herbs and let simmer for 10 min until a good thick sauce develops.

5. Add the kefta balls, cook for 5 min, add the eggs. Remove from heat once everything is cooked or until the eggs are to your liking.

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Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).

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Grilled Whole Branzino with Chermoula

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  • 3 Whole Branzino

  • 2 Tbls Chermoula

  • 1 Tbls Harissa

  • 2 Tbls Olive Oil

  • 1 Tbls Water

  • 1 Tsp Sea Salt

  • 1/2 cup Cilantro

  • 1/2 cup Parsley

  • Lemon (to taste)

    Clean and prepare fish. Slit fish down the middle and diagonally across the outside. Mix chermoula, harissa, olive oil, parsley, salt, cilantro and water. Marinate in the cavity and outside of the fish and refrigerate for 1 hour. Grill 6-10 min each side adding extra marinade the last few mins of cooking time and grill until the fish is flaky and drizzle with olive oil and and squeeze of lemon to serve.

Moruno Grilled Mushrooms

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  • 20-30 Shiitake mushrooms
  • 2tsp Moruno blend
  • 1 tsp Salt or to your taste
  • 1tbsp Olive oil
  • Lemon (to taste)

Using wooden or metal skewers, mix olive oil, Moruno and salt. Whisk lightly to ensure all ingredients are well incorporated. Put the mushrooms into the mixture and let marinade for 10-15 min. Place on skewers tightly and put on the grill at a medium heat. Turn frequently so they don't dry out or burn. Serve with lemon wedges - squeeze to taste.

Grilled Quail with Harissa and Sumac

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Harissa Quail:

  • 3 tbsp Villa Jerada Harissa
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup water
  • 1/2 tsp crushed thyme
  • 2 quail

Sumac Quail:

  • 3 tbsp Sumac
  • Half a lemon juiced
  • 1 tsp salt
  • 3 tbsp olive Oil
  • 2 quails

In a bowl mix all ingredients to obtain a marinade. Soak the chicken into the marinade for at least 45 min. Grill (we did a bbq for ours) gently turning often enough to ensure nothing burns or overcooks (depending on the bird) about 7 min on each side or until cooked to your preference. Once cooked serve on a dish with some lemon wedges.

Harissa Fish Tagine

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  • Halibut or cod filet
  • 1 tbsp Harissa
  • 2 tsp Kefta rub
  • 2 Anaheim fresh peppers
  • 4 Wax potatoes
  • 1 Fennel
  • 2 Tomato
  • 2 Small onions
  • Olive oil
  • 2 Garlic cloves
  • Water
  • Cilantro
  • Parsley
  • Salt

Start by heating olive oil, lay sliced onions onto the tagine or the bottom of your pan. Add the tomatoes sliced and the fennel, garlic, Harissa, Kefta rub and a little bit of water so the spices don’t burn. Cook for 5 min. Add potatoes, Anaheim peppers, cilantro and parsley chopped. Add more water to create a stew consistency. Once vegetables are almost cooked add the fish. Cook for 5-7 min depending on the desired thickness.

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Saffron Parsnip & Zucchini Soup

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  • 1 Leek
  • 1 Parsnip
  • 1 Zucchini
  • 3 cups of water
  • 2 cups of milk (or almond milk if vegan)
  • 1 pinch of saffron
  • 1 Oregano sprig
  • Salt to taste
  • 4 tbsp olive oil

Sweat the leeks in olive oil along with parsnips cut in pieces for 5 minutes. Stir frequently to avoid browning. Then add the water, salt, saffron and oregano. Cool for 10 minutes. Cook until all the vegetables are tender. Then add the milk. Blend until a silky creamy soup.