HAJAR'S WICKED SAUCE TOMATISH!
THE ubiquitous sauce of Morocco! Whether a version such as this one or simply thinned down tomato concentrate/paste it is everywhere. Made at home 2-5 times a week and more like 3-6 times at my home! We adore this sauce which is actually meant for dipping your bread into and then scooping up a piece of meat or veg. from the communal platter. It is also served with homemade french fries,poured into hot sandwiches and mixed into spaghetti/macaroni,rice. c.2005
Provided by Hajar Elizabeth
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet or heavy bottomed saucepan place the oil, onions, garlic, parsley, coriander, salt and pepper. *Then* turn your burner or flame to low and saute until soft and translucent with no browning at all, stirring occasionally. Add paprika and allow to blend over heat for 1 minute.
- Add grated tomato, stir to blend.
- Turn heat up to med and add tomato paste. Stir and blend with other ingredients for 30 seconds. Add water and stir well. Add lemon juice to suit.
- Turn heat to med-high and bring to a bubble adding more water to reach your desired consistency. Here is personal choice time. Acceptable sauce tomatish can run from nearly "chicken broth" thin to as thick as canned tomato sauce and just a bit thicker. I like mine on the thicker end of the scale though sauce tomatish is never so thick that it doesn't slide nicely from the spoon.
Nutrition Facts : Calories 127.9, Fat 5.7, SaturatedFat 0.8, Sodium 603.8, Carbohydrate 19.1, Fiber 4.5, Sugar 10.6, Protein 3.7
HAJAR'S ZWINA BEEF KEFTA
Beef, ground, is by FAR the MOST popular way that Moroccan home cooks use beef. We prefer young beef as we call it here which is also called veal/veau. HOWEVER, veal is raised free range here and used from 6 months to 1 year old. See Hajar's Morocco for Foodies Column 4 on meats in the African Forum. This is served most popularly at home, braziers and sandwich stands. Quick and easy. We serve it at our house with Hajar's wicked sauce tomatish, grilled onions & tomato slices also grilled, salad, bread and a dish of olives. YUM! Here in Morocco Zweena means beautiful. This freezes very well, see below. c.2005
Provided by Hajar Elizabeth
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in suitably sized bowl.
- Form the meat into small patties; about as big round as your thumb and forefinger when you form a circle from tip to tip.
- Pan fry, grill, broil, or BBQ until fully cooked. Press a bit flat before cooking as you want to avoid much browning.
- I most often use the young beef for this and it is always served at home or eaten out with; sauce tomatish, salad, potatoes frites, bread (for dipping into the sauce and scooping up a piece or breaking a piece in half as it is always in a communal bowl/platter), a dish of marinated olives and a pot of mint tea along with your cold beverage. Serves 4.
- You can freeze this cooked or prepared to cook. Freeze it as you would any hamburger patty or meatball. Freeze in a container or seperated with wax paper wrapped in cling film, foil, or a ziplok type bag. This is a freindly freezer!
Nutrition Facts : Calories 250.7, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 221.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 21.3
HOMEMADE TOMATO SAUCE I
Fresh and delicious.
Provided by MOLSON7
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h30m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.
- In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
Nutrition Facts : Calories 148.6 calories, Carbohydrate 15 g, Cholesterol 10.2 mg, Fat 8.9 g, Fiber 4.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 104.9 mg, Sugar 8.4 g
HAJAR'S BLACK CARDAMOM CHICKEN CURRY
I received this recipe from an old boyfriend's mother who was born and lives in India. I made a few minor tweaks though the recipe remains virtually unchanged. This curry is Ayurvedic in nature; well balanced spicing and promotes health and well being so I am told and have read when using this spicing combination. I know it is very tasty! Please use the black cardamom pods whole and remove before serving. This dish has a marinade for the chicken and the "sauce" it is cooked in so the ingredients appear more daunting than they actually are.
Provided by Hajar Elizabeth
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree.
- Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best.
- When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds.
- Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon.
- Add cumin and coriander, then gradually add the yoghurt, stirring all the time.
- Add the tomato paste and mix in well, reduce the heat.
- Put the chicken and its marinade into the pan and cook for about 5 minutes.
- Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it.
- Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve.
- I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish.
- Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.
CHEF JOHN'S HARISSA SAUCE
Harissa is probably my all-time favorite hot sauce, and one I'm sure you've seen me use in a bunch of recipes here. A small spoonful of this makes virtually any savory dish better.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
- Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
Nutrition Facts : Calories 99.4 calories, Carbohydrate 9.6 g, Fat 7.2 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 326.2 mg, Sugar 3.9 g
HAJAR'S OWN HARIRA -- THE NATIONAL SOUP OF MOROCCO
There are as many recipes for harira as there are people who eat it though there are essentials. The beans and lentils, cilantro (fresh leaf), tomato and pasta of some sort. This is my own recipe based on ingredients and flavors which I enjoyed from other hariras. Harira is eaten all year, not only at Ramadan though it would not be Ramadan without it! This soup along with others is used traditionally for breakfast at sunset. This would be a first course served with accompaniments and bread before moving on to heavier foods. Many break fast with milk and dates; a very old tradition and I doubt that they knew way back when that the combination of natural sugar and the milk protein were a near perfect combination. Some find this a bit too rough for the first thing in the stomach. While harira is the national soup of Morocco, history tells that this is not a Moroccan invention but an invention of the Maghreb of which Morocco is a part. This recipe may look truly daunting though it really isn't. In our house the first course on the table is always either harira, chorba, or one of my stews; usually chicken, dates, pistachios and fruit. Then after that settles we move on to a normal main course without the use of garlic as it is forbidden during Ramadan. Before bed we will usually have a pot of tea and a rice pudding, dessert couscous or just the tea. Shebakia, the very honey sweet special Ramadan sesame cookies are always here though we prefer to have them with coffee and not necessarily daily.
Provided by Hajar Elizabeth
Categories Lentil
Time 4h
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Rinse and pick over fava beans if you can't get these then use dried broad/lima/butter beans and chickpeas. Soak overnight in water to cover. Quick soak method; place beans in large soup pot and add 2 litres hot water. Bring water to a rolling boil for 5 minutes. Turn off heat and soak beans for 1 1/2 to 2 hours. Squeeze each fava bean and chickpea between your thumb and first two fingers to remove skins. Set aside.
- In large soup pot over medium heat, cook the onions and meat (chicken can be used as well as beef or no meat at all though NEVER pork) stirring occasionally, until onions are soft and translucent.
- Add turmeric, ginger, paprika and 2 litres water. Cover and bring to rolling boil. Reduce heat to medium-low, add fava beans, chickpeas and cook, covered, until beans are tender. 1 to 1 1/2 hours depending on your beans.
- Finely chop together tomatoes, parsley and cilantro. Add this mixture along with the tomato paste, the lentils, pepper, juice of the lemon and drop in 1/2 of the squeezed lemon and salt to taste. Cover and cook until lentils are tender 20 to 25 minutes.
- Bring back to the boil and make a fairly thick slurry (flour and water) with the 1/2 cup of flour. Add this to the boiling soup stirring very briskly to avoid lumps. Boil one minute stirring constantly. Add nutmeg and caraway. Bring the soup to medium heat, you just want a nice slow bubbling.
- Add pasta (orzo or small soup pasta can be used as well though I always prefer vermicelli) and cook until soft. Taste and add salt to taste and adjust pepper. When soup is heated through, ladle harira into individual soup bowls. Serve immediately with lemon wedges, Moroccan flat bread ("My Rough Khoubz works well) or crusty french baguette. This soup should be velvety, not overly thick.
- Prep time does not include soaking the beans.
- NB: Harira is eaten all year, not only at Ramadan. In Morocco the nutmeg is ground to a powder which is darker and very pungent. If you cannot find or do your nutmeg this way, then I recommend that you purchase the freshest nutmeg that you can find.
Nutrition Facts : Calories 280.2, Fat 7, SaturatedFat 1.6, Cholesterol 12, Sodium 649.6, Carbohydrate 41.5, Fiber 11.9, Sugar 9.4, Protein 15.6
HAJAR'S BEST MOROCCAN CHORBA
With cold weather and Ramadan approaching this soup along with Morocco's national soup Harira will be daily staples here. Morocco is known for wonderful soups IF you use the authentic home cook's recipes!
Provided by Hajar Elizabeth
Categories Chicken
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- If you cannot find turnips use kholrabi or other similar firm vegetable, even cabbage in chunks! You can also simply omit it. We use what we have not necessarily what we need here in Morocco. Just do not use rutabegas/swede! Most of we Moroccan home cooks use the 1 teaspoons of good turmeric instead of the saffron but you must use one or the other as this is mainly for color.
- Peel and cut the vegetables into little pieces(except for tomatoes), put them inside a stew pot ,add the meat cut in little pieces plus the vegetables with parsley,crushed onion (grated or very finely minced),oil salt, pepper and saffron. Add 2 ltres of water, put the pot on until boiling.
- Fold the parsley into a bundle/packet and tie with a stem or kitchen string.
- Remove the tomato cores, wash them and plunge them for 30 seconds into boiling water before peeling them, crush the pulp with a fork in a bowl or on a plate, put the tomatoes in the pot and mix. Cover and leave it cook on a medium fire for 60 minutes.
- 10 minutes before serving, throw vermecilli in rain (scatter) , cover 3/4 and leave it to cook. Serve as soon as it is cooked. Pasta is done. Please do not cook your Moroccan dishes with pasta al dente; al just isn't to be found. We think that he left for America! Also, here someone always eats the parsley bundle.
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