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.
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.
1tbsp Tomato paste
2-3 Tomatoes grated
3tbsp Olive oil
1 cup Water
1tbsp Kefta rub
In a tagine, sweat some onions in olive oil on a light heat for about 15 min.
Meanwhile make the kefta
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
Mix the ingredients together and knead until the mixture resembles a dough ball.
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.
Serve with a nice crusty French bread or our personal favorite Batbout (homemade Moroccan Semolina flatbread).
- 3 tbsp Villa Jerada Harissa
- 1 tsp salt
- 2 tbsp olive oil
- 1/4 cup water
- 1/2 tsp crushed thyme
- 2 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.
- 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
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.
- 1 lb ground beef chuck
- ½ cup chopped cilantro, divided
- 4 ½ teaspoons Villa Jerada Kefta Rub, divided
- 1 teaspoon coarse sea salt, plus additional to taste
- 1 small onion, grated on the large holes of box grater or finely minced
- 3 tablespoons extra-virgin olive oil
- 1 large ripe tomato, diced
- 2 tablespoons tomato paste
- 1 teaspoon Villa Jerada Harissa
- Freshly-ground black pepper, to taste
- 1 cup water
- 4 eggs
- Whole cilantro leaves, to serve
- Crusty bread or pita, to serve (optional)
First, make the kefta (meatballs): combine the beef, ¼ cup of the chopped cilantro, 2 ½ teaspoons of the kefta rub, 1 teaspoon salt and the onion in a medium bowl. Mix well to combine. (I think it’s easiest to mix with your hands.) Using your hands or a small scoop, shape the mixture into walnut-sized balls. Place on a parchment-lined sheet pan and chill for at least 20 minutes. While the kefta are chilling, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the tomato, tomato paste, remaining ¼ cup chopped cilantro, harissa, the remaining 2 teaspoons kefta rub, a generous pinch of salt and pepper and the water. Cook until the tomato has broken down and the mixture has thickened to a sauce-like consistency. Add the kefta. Cover and cook until the meatballs are almost cooked through, about 10 minutes. Use a spoon to make an egg-sized hole in the shakshuka. Crack one of the eggs into the hole. Repeat with the remaining 3 eggs. Reduce heat to medium-low and cook until the eggs reach desired doneness, about 10 minutes for medium-soft. Sprinkle the eggs with a little salt. Scatter the whole cilantro leaves over the shakshuka and serve hot. Makes 4 servings.
- 1 small onion, thinly sliced
- 4 medium yukon gold potatoes, peeled and sliced ¼ inch thick
- 1 large tomato, cored and sliced ¼ inch thick
- 1-2 Anaheim peppers, seeded and sliced lengthwise ¼ inch thick
- 1 clove garlic, very thinly sliced
- 1 ½ cups water
- 3-4 tablespoons best quality olive oil
- 1-2 tablespoons harissa
- 1 teaspoon kefta rub
- 15 saffron threads
- Sea salt + freshly ground black pepper
- About 8 small sprigs cilantro, plus additional to garnish
Scatter the onions over the bottom of a large sauté pan or tagine and salt lightly. Tile the sliced potatoes over the onions. Arrange the sliced tomatoes, peppers and garlic over the potatoes. Pour the water into the bottom of the pan. The precise amount will vary slightly based on the size of your pan, but you want enough to form a thin layer over the bottom of the pan, just covering the onions. Pour the olive oil over the vegetables. (Don’t skimp on the olive oil, it’s part of what makes the potatoes silky and soft when they’re done cooking.) Dot the harissa over the vegetables. Season generously with salt and a few grinds of black pepper. Sprinkle with the kefta rub and saffron then arrange the cilantro sprigs over the top. Bring the water to a gentle simmer over medium heat then cover and cook until most of the water has evaporated, the potatoes are cooked through and the tomatoes are starting to fall apart, about 20 minutes. You may need to reduce the heat a little. If there’s still a little water in the bottom of the pan when the vegetables are done, remove the lid and cook off the excess. Sprinkle with additional cilantro to garnish, if desired, and serve in the pan. Makes 3-4 servings.