Morocco (5.2.16)
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Recipes contributed by Monica Sudakov of Chestnut Street Inn.
Though Morocco might evoke visions of deserts and camels, the vast majority of the country is quite fertile, and agriculture is among its top resources. A huge variety of fruits and vegetables are grown and contribute a colorful feast for the eyes as well as for the stomach. Morocco boasts many excellent vegetarian dishes, but meat, especially lamb and mutton, are also enjoyed. Because of its prime location, many countries have tried to conquer Morocco, leaving traces of their cuisines layered with those of the native Berbers and nomads. Moroccan meals traditionally start out with 6 to 8 salads, which then stay on the table during the main course as side dishes. The three salads below benefit from plenty of time to marinate and allow the flavors to develop. The amounts listed are approximate. Chef Monika encourages you to play with the recipes and make them your own. And don't be shy with the spices! Chef Monica recommends: Food of Morocco, by Paula Woolfert www.zamourispices.com/Spices-s/1817.htm Click here to download these recipes. Want to try more Moroccan recipes? Click here for the archive from our program in 2017. |
Orange and Olive Salad
Citrus is wonderful in Morocco, with oranges that taste more like extra sweet, pulpy combinations of tangerine and orange. In this salad, the juicy sweetness of the citrus is highlighted by and delightfully contrasts with the salty, buttery olives and the savory spices. Monica also recommends trying blood orange for a really beautiful twist on this salad.
6 Oranges, peeled and cut into segments
3-4 Garlic Cloves, Minced
½ cup of pitted Moroccan or kalamata olives
½ tsp cumin
½ tsp paprika
Pinch salt and pepper
1 Tbl Orange blossom water
1 Tbl Argan Oil (This is a rare and expensive oil only produced in Morocco. For a substitute, try olive oil or any nutty oil, such as walnut, almond, peanut, or toasted sesame, or a combination of these.)
Arrange orange segments on a platter. Garnish with garlic and olives. Season with cumin, paprika, salt and pepper. Drizzle with orange water and argan oil. Serve at room temperature.
6 Oranges, peeled and cut into segments
3-4 Garlic Cloves, Minced
½ cup of pitted Moroccan or kalamata olives
½ tsp cumin
½ tsp paprika
Pinch salt and pepper
1 Tbl Orange blossom water
1 Tbl Argan Oil (This is a rare and expensive oil only produced in Morocco. For a substitute, try olive oil or any nutty oil, such as walnut, almond, peanut, or toasted sesame, or a combination of these.)
Arrange orange segments on a platter. Garnish with garlic and olives. Season with cumin, paprika, salt and pepper. Drizzle with orange water and argan oil. Serve at room temperature.
Moroccan Relish
This salad is versatile, and can accommodate just about any vegetable that is fresh and in season. Try radish, zucchini, and various kinds of peppers. Firm veggies will stand up more crisply in the marinade, which is why Chef Monika recommends English cucumber. Varying the types of salt or pepper will also give different results. Don't be afraid to play!
½ Red onion, diced
Handful grape tomatoes (or whatever is growing in your garden!)
1 English cucumber, peeled, seeded and diced
1 Green bell pepper, seeded and diced (green is more traditional, but you can use red or
yellow if you prefer)
2-3 Cloves garlic, minced
3-4 Tbl Extra virgin olive oil
2-3 Tbl Red wine vinegar
Sea salt and freshly ground pepper
1 tsp ground cumin
1 tsp Hungarian Paprika
Combine veggies 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 (or whatever is growing in your garden!)
1 English cucumber, peeled, seeded and diced
1 Green bell pepper, seeded and diced (green is more traditional, but you can use red or
yellow if you prefer)
2-3 Cloves garlic, minced
3-4 Tbl Extra virgin olive oil
2-3 Tbl Red wine vinegar
Sea salt and freshly ground pepper
1 tsp ground cumin
1 tsp Hungarian Paprika
Combine veggies 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.
Carrot Salad
Feel free to add more seasonings than what the recipe lists. This is a deliciously flavorful, sweet salad. And so pretty!
5-6 carrots, peeled and shredded
5 Tbl Olive oil
½ Cup raisins
Juice of ½ to 1 lemon
3 Tbl honey
1 tsp cinnamon
½ tsp ground ginger
Pinch Kosher salt and freshly ground pepper
Place carrots, raisins, oil, lemon juice, honey, cinnamon, ginger, salt and pepper in a bowl. Toss to combine. Season to taste. Allow to marinate at least one hour or overnight. Serve at room temperature.
5-6 carrots, peeled and shredded
5 Tbl Olive oil
½ Cup raisins
Juice of ½ to 1 lemon
3 Tbl honey
1 tsp cinnamon
½ tsp ground ginger
Pinch Kosher salt and freshly ground pepper
Place carrots, raisins, oil, lemon juice, honey, cinnamon, ginger, salt and pepper in a bowl. Toss to combine. Season to taste. Allow to marinate at least one hour or overnight. Serve at room temperature.