Morocco (6.5.17)
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Recipes contributed by Monika Sudakov of Chestnut Street Inn.
Once again, chef Monika treated us to a taste of Morocco with three more delectable, adaptable recipes. Click here to download these recipes. Want to try more Moroccan recipes? Click here for the archive from our program in 2016. |
Moroccan Relish
If you don't have harissa paste, you can substitute a little crushed red pepper. For a different spin, add a little chopped fresh mint.
½ Red Onion, Diced
Handful Grape Tomatoes
1 English Cucumber, Peeled, Seeded and Diced
1 Green Bell Pepper, Seeded and Diced
2-3 Cloves Garlic, Minced
1 tsp harissa paste
2 tbl cilantro, chopped
2 tbl Italian parsley, chopped
3-4 Tbl Extra Virgin Olive Oil
2-3 Tbl Red Wine Vinegar
Kosher Salt and Freshly Ground Pepper
1 tsp ground cumin
1 tsp Hungarian Paprika
Combine veggies, garlic, harissa, cilantro, and parsley in a mixing bowl. Drizzle with oil and vinegar. Season to taste with salt, pepper, cumin and paprika. Allow to marinate at least one hour or overnight before serving. Serve at room temperature.
½ Red Onion, Diced
Handful Grape Tomatoes
1 English Cucumber, Peeled, Seeded and Diced
1 Green Bell Pepper, Seeded and Diced
2-3 Cloves Garlic, Minced
1 tsp harissa paste
2 tbl cilantro, chopped
2 tbl Italian parsley, chopped
3-4 Tbl Extra Virgin Olive Oil
2-3 Tbl Red Wine Vinegar
Kosher Salt and Freshly Ground Pepper
1 tsp ground cumin
1 tsp Hungarian Paprika
Combine veggies, garlic, harissa, cilantro, and parsley in a mixing bowl. Drizzle with oil and vinegar. Season to taste with salt, pepper, cumin and paprika. Allow to marinate at least one hour or overnight before serving. Serve at room temperature.
Roasted Eggplant, Tomato and Chickpea Tagine with Yogurt
This is a vegetarian-friendly recipe, but meat can easily be substituted if desired. If you can't find preserved lemons, try a bit of grated lemon zest.
Yields: Approx. 4 Servings
2 Tbl olive oil or argan oil
3 garlic cloves, minced
2 globe eggplants, cubed
Pinch kosher salt and freshly ground pepper to taste
2 tsps Ras el Hanout
1 tbl Harissa paste
Pinch Saffron
¼ cup vegetable stock
10 cherry tomatoes, halved
1 can chickpeas, drained
1 preserved lemon, meat removed, peel rinsed, & chopped
¼ cup chopped parsley
½ cup cilantro, chopped
¼ cup Greek Yogurt, Garnish (optional)
Heat the oil in the tagine. Add garlic and sauté for a minute until fragrant. Add the eggplant and sauté for a couple of minutes until it begins to soften. Season with salt, pepper, ras el hanout, harissa and saffron. Add stock, cover and cook over low heat for 20 mins until the eggplant is soft. Add tomatoes, chickpeas and preserved lemon and continue cooking an additional 10-15 mins until the tomatoes are cooked through. Add parsley and cilantro. Adjust seasoning to taste. Garnish with yogurt.
Yields: Approx. 4 Servings
2 Tbl olive oil or argan oil
3 garlic cloves, minced
2 globe eggplants, cubed
Pinch kosher salt and freshly ground pepper to taste
2 tsps Ras el Hanout
1 tbl Harissa paste
Pinch Saffron
¼ cup vegetable stock
10 cherry tomatoes, halved
1 can chickpeas, drained
1 preserved lemon, meat removed, peel rinsed, & chopped
¼ cup chopped parsley
½ cup cilantro, chopped
¼ cup Greek Yogurt, Garnish (optional)
Heat the oil in the tagine. Add garlic and sauté for a minute until fragrant. Add the eggplant and sauté for a couple of minutes until it begins to soften. Season with salt, pepper, ras el hanout, harissa and saffron. Add stock, cover and cook over low heat for 20 mins until the eggplant is soft. Add tomatoes, chickpeas and preserved lemon and continue cooking an additional 10-15 mins until the tomatoes are cooked through. Add parsley and cilantro. Adjust seasoning to taste. Garnish with yogurt.
Almond Cookies
Yields: Approx. 15 cookies
1 cup natural Almond butter (or other nut butter)
1 cup brown sugar
1 tsp vanilla extract
1 tbp orange blossom water
1 tsp Moroccan coffee spice or apple pie spice
1 egg
Preheat oven to 350 degrees.
Combine all ingredients.
Drop by tablespoons on baking sheet.
Cross hatch with fork.
Bake 10 mins. Cool.
1 cup natural Almond butter (or other nut butter)
1 cup brown sugar
1 tsp vanilla extract
1 tbp orange blossom water
1 tsp Moroccan coffee spice or apple pie spice
1 egg
Preheat oven to 350 degrees.
Combine all ingredients.
Drop by tablespoons on baking sheet.
Cross hatch with fork.
Bake 10 mins. Cool.