Jbenmoroccanfreshcheese Recipes
JBEN - MOROCCAN FRESH CHEESE
Found on Cooking With Alia, a site that has authentic Moroccan recipes. Alia says; "Today, we are making Moroccan Jben, which is a white cheese that is very popular in the North of Morocco, but you can find it everywhere! We eat it in breakfast or afternoon with Moroccan mint tea! this cheese is soft, can be made with cow milk or goat milk, and many people make it at home! I am going to show you how to make it in your own home. You can serve it with bread, with msemmen, or you can make as a filling for briwat! " I've posted the recipe exactly as written on her site. Here prep time is the heating time as that is all there is to it; heat and then drain! The 12 hrs of cook time is only standing and draining time (no work!)
Provided by Annacia
Categories Breakfast
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Step 1: Making the Milk Mixture.
- In a saucepan, on medium-high heat, heat up the milk with the salt, until it reaches a point right below a boiling point.
- When the milk is hot, you can see it starts bubbling a bit, add it to the cold buttermilk (Jben).
- You can flavor the jben if you want, I am using dried thyme. Mix well.
- Let the milk and buttermilk mixture sit on your counter for around 1-2 hours. You will notice that the mixture will start separating, there is a liquid on the top.
- Step 2: Straining the Mixture.
- To strain the mixture, I am using a cheese cloth (that you can buy in the supermarket) over a strainer, placed on top of a bowl (to get all the liquid that is strained).
- Pour the mixture on the strainer and cover it with the excess cheese cloth.
- Let the cheese mixture sit in the strainer (over the bowl) for 10-12 hours (or overnight).
- The cheese is ready after 10 hours, all the water is captured in the bowl, and you end up with the beautiful creamy cheese in the strainer.
- serve on a toasted bread, you can add some honey or jam to it!
JEWISH FRENCH/MOROCCAN CHICKEN
A delicious one-pot wonder. Easy and delicious. This recipe was given to me by a French friend who brought the dish to work one day for lunch. It comes from a recipe book he bought on a trip to Morocco. I was very intrigued by the spicy, peppery, fruity aroma. The original contained much more fruit and honey but he recommended the levels I have here. This dish is delicious served in the authentic way on a bed of couscous but if you don't have any on hand rice will do. From the same book see my Chicken and Fennel #220204
Provided by Scott Hannigan
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in the olive oil. Remove chicken from pan.
- In the same pan saute the onion, black pepper and turmeric adding a little more oil if necessary.
- Replace the chicken.
- Add the apricots, prunes, raisins, honey, lemon juice, stock, cinnamon and salt.
- Cover and simmer slowly for at least an hour.
- In a cup combine the flour gradually with cold water to make about 1/2 a cup of runny paste (it is important the water is cold to prevent it going lumpy).
- Add the paste to the stew, stirring gently.
- Replace the lid and leave to simmer for about 10 minutes for the gravy to thicken.
- During this time check the thickness of the gravy. If it is too thin you can easily make up some more paste or if it is too thick just add some hot water.
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