(Moroccan Classic)
3 Potatoes
3 cloves garlic
1 tsp cumin
1 tsp paprika and/or cayenne
1/2 tsp coriander
salt to taste
Batter:
1 c flour
1 c water
1/2 c milk
3/4 tsp tumeric
1/2 tsp paprika
1/2 tsp salt
Peel and chop potatoes and boil until cooked. Meanwhile, whisk together batter ingredients until their are no chunks and put in the fridge until needed. Thoroughly drain potatoes, add minced garlic and spices, and mash until smooth. Mold mashed potatoes into 1" spheres and then squish then down into little hockey puck shapes. Heat up frying oil in a deep pan. Coat both sides of each puck with batter and fry one at a time for 1-2 minutes flipping half way.
Tuesday, January 26, 2010
"Tiglay" (egg) Tagine
(Moroccan Classic)
2 Tbl olive oil
2 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1/2 onion
1/2 bell pepper
1 tomato
salt/pepper to taste
2 eggs
Saute spices in oil over low-med heat until they begin to form a paste. Add diced onion, and diced pepper, and continue to saute until onion starts to turn clear. Add a splash of water and cut the tomato into chunks over the pan (include the juice). Cover and let simmer for 5-8 minutes. Add salt and pepper to taste. Then make a shallow hole in the vegetables and crack the eggs into it. Cover and let simmer until the eggs are cooked. Eat straight out of the pan or a serving dish with pieces of bread.
2 Tbl olive oil
2 tsp cumin
1 tsp paprika
1/4 tsp cayenne
1/2 onion
1/2 bell pepper
1 tomato
salt/pepper to taste
2 eggs
Saute spices in oil over low-med heat until they begin to form a paste. Add diced onion, and diced pepper, and continue to saute until onion starts to turn clear. Add a splash of water and cut the tomato into chunks over the pan (include the juice). Cover and let simmer for 5-8 minutes. Add salt and pepper to taste. Then make a shallow hole in the vegetables and crack the eggs into it. Cover and let simmer until the eggs are cooked. Eat straight out of the pan or a serving dish with pieces of bread.
"Skinja-Beer" (Ginger Ale)
1.5 liter warm water
Juice of one orange
1 plastic 1.5 liter bottle
4-6 Tbsp sugar
1 Tbsp ginger
10 cloves
1 tsp dry yeast
Mix everything in the plastic bottle and let sit in a warm place for about 8-12hrs. You will know its ready when the plastic bottle is taut from the carbonation like soda from the store (the carbonation doesn't last long though). Then put it in the fridge to chill.
Try replacing water with watermelon juice, but don't let it sit too long or you'll have alcohol.
Juice of one orange
1 plastic 1.5 liter bottle
4-6 Tbsp sugar
1 Tbsp ginger
10 cloves
1 tsp dry yeast
Mix everything in the plastic bottle and let sit in a warm place for about 8-12hrs. You will know its ready when the plastic bottle is taut from the carbonation like soda from the store (the carbonation doesn't last long though). Then put it in the fridge to chill.
Try replacing water with watermelon juice, but don't let it sit too long or you'll have alcohol.
Fresh Yogurt "Raib"
(Made fresh in Hanuts all over Morocco)
1 liter milk
1 Tbsp yogurt
2 Tbsp dried milk (opt)
sugar or flavoring (opt)
Heat the milk on low until just boiling. Then let cool enough so you can put your finger in it for about 10 seconds without burning yourself. Mix in yogurt and dried milk. Cover and keep in a warm place for about 12 hours or until firm. Then chill in the fridge. A clear liquid may form on the top. That's the lactic acid where much of yogurts flavor comes from. Mix it in before you eat it.
1 liter milk
1 Tbsp yogurt
2 Tbsp dried milk (opt)
sugar or flavoring (opt)
Heat the milk on low until just boiling. Then let cool enough so you can put your finger in it for about 10 seconds without burning yourself. Mix in yogurt and dried milk. Cover and keep in a warm place for about 12 hours or until firm. Then chill in the fridge. A clear liquid may form on the top. That's the lactic acid where much of yogurts flavor comes from. Mix it in before you eat it.
Samosas
Dough:
2 cups flour
¼ tsp salt
4 Tbsp of butter/ghee
4-6 Tbsp of water
Filling:
3 potatoes
1 carrot
1/2 bell pepper (opt)
2-4 cloves garlic
1 Tbsp olive oil
1 Tbsp cumin
1 tsp tumeric, cinnamon, and cayenne
salt/pepper to taste
1 cup peas
Mix flour and salt. Cut in butter. Slowly work in water until a dough is formed. You want enough water so that the dough wont fall apart but the less water you use the better (water will be replaced by oil when you fry them).Knead until dough is even and smooth, and then put it in a plastic bag in the refrigerator while you prepare the filling.
Chop and skin potatoes and carrots. Dice pepper. Lightly sauté minced garlic with oil and spices in a pressure cooker or pot. Then add all the veggies (except the peas) and enough water to just cover them. Cover and let cook until water is almost gone and potatoes can be easily mashed. Meanwhile steam the peas in another pot. When the other veggies are done, mash and stir in the peas.
Make walnut-sized portions of the dough, and then roll each one out to about 4-5 inches across. Put a big spoonful of filling in, fold dough over and press seams together. Fry 'til golden!
2 cups flour
¼ tsp salt
4 Tbsp of butter/ghee
4-6 Tbsp of water
Filling:
3 potatoes
1 carrot
1/2 bell pepper (opt)
2-4 cloves garlic
1 Tbsp olive oil
1 Tbsp cumin
1 tsp tumeric, cinnamon, and cayenne
salt/pepper to taste
1 cup peas
Mix flour and salt. Cut in butter. Slowly work in water until a dough is formed. You want enough water so that the dough wont fall apart but the less water you use the better (water will be replaced by oil when you fry them).Knead until dough is even and smooth, and then put it in a plastic bag in the refrigerator while you prepare the filling.
Chop and skin potatoes and carrots. Dice pepper. Lightly sauté minced garlic with oil and spices in a pressure cooker or pot. Then add all the veggies (except the peas) and enough water to just cover them. Cover and let cook until water is almost gone and potatoes can be easily mashed. Meanwhile steam the peas in another pot. When the other veggies are done, mash and stir in the peas.
Make walnut-sized portions of the dough, and then roll each one out to about 4-5 inches across. Put a big spoonful of filling in, fold dough over and press seams together. Fry 'til golden!
Curry of Eggplant and Potato
1/2 cup ghee or butter
1 tsp ginger, turmeric, mustard, cumin
1/2 tsp cayenne, cinnamon, coriander
2 tsp salt
4 cloves garlic
2 small eggplant
3 potatoes
2 bell peppers
1 cup green beans
4-5 tomatoes
Thinly slice the eggplant and generously coat slices with salt. Let sit for at least 1/2 hour to leach out bitterness. Meanwhile, dice green beans and pepper, and skin and chop potatoes. Rinse and thoroughly drain, and cube the eggplant slice. Saute all spices and minced garlic in ghee/butter in an open pressure cooker until they begin to form a paste. Add all veggies except tomatoes, and toss so they are evenly coated with the oil and spices. Add 2 cups water, close the pressure cooker, and let simmer for 15-20 minutes. Remove lid and let cook open for another 10-15 min, stirring often. As it cooks, slice tomatoes into small wedges and add to the curry just before removing from heat.
1 tsp ginger, turmeric, mustard, cumin
1/2 tsp cayenne, cinnamon, coriander
2 tsp salt
4 cloves garlic
2 small eggplant
3 potatoes
2 bell peppers
1 cup green beans
4-5 tomatoes
Thinly slice the eggplant and generously coat slices with salt. Let sit for at least 1/2 hour to leach out bitterness. Meanwhile, dice green beans and pepper, and skin and chop potatoes. Rinse and thoroughly drain, and cube the eggplant slice. Saute all spices and minced garlic in ghee/butter in an open pressure cooker until they begin to form a paste. Add all veggies except tomatoes, and toss so they are evenly coated with the oil and spices. Add 2 cups water, close the pressure cooker, and let simmer for 15-20 minutes. Remove lid and let cook open for another 10-15 min, stirring often. As it cooks, slice tomatoes into small wedges and add to the curry just before removing from heat.
Split Pea Soup
1 1/2 c dry split peas (rinsed)
1 Tbls olive oil
1/2 onion
1 carrot
1 med potato
2 cloves garlic
2 bay leaves
1 tsp pepper
1 tsp celery seed
1 1/3 tsp thyme
1 1/3 tsp mustard
1 bouillon cube (or equivalent soup stock)
1 med tomato
Bring split peas and 41/2 c water to pressure in pressure cooker. Continue cooking at pressure for 20 minutes. Meanwhile dice onion, carrot, and potato. Mince garlic into a saucepan, with oil and all spices. Add diced veggies to garlic and spices, sautéing until onion starts to brown. Open pressure cooker and add sauted mixture and bouillon cube. Continue to cook over medium heat, covered but not pressurized. Stir frequently and add water as needed, cooking for about 30 minutes or until peas and potatoes are thoroughly cooked. Slice tomato into thin wedges and toss into soup a minute or two before it is finished cooking.
1 Tbls olive oil
1/2 onion
1 carrot
1 med potato
2 cloves garlic
2 bay leaves
1 tsp pepper
1 tsp celery seed
1 1/3 tsp thyme
1 1/3 tsp mustard
1 bouillon cube (or equivalent soup stock)
1 med tomato
Bring split peas and 41/2 c water to pressure in pressure cooker. Continue cooking at pressure for 20 minutes. Meanwhile dice onion, carrot, and potato. Mince garlic into a saucepan, with oil and all spices. Add diced veggies to garlic and spices, sautéing until onion starts to brown. Open pressure cooker and add sauted mixture and bouillon cube. Continue to cook over medium heat, covered but not pressurized. Stir frequently and add water as needed, cooking for about 30 minutes or until peas and potatoes are thoroughly cooked. Slice tomato into thin wedges and toss into soup a minute or two before it is finished cooking.
Vegetable Couscous Chili
1 c dried beans (cleaned)
1 medium eggplant
2 c green beans
2 peppers
2 potato
1 onion
5 cloves garlic
1/4 c butter/oil
3 Tbls cumin
2-3 Tbls red chili powder
salt to taste
1-2 tomatoes
1 c barley couscous/wheat bulgur
Place beans in pressure cooker and add 4-5 c water and a pinch of salt. Bring to pressure and continue to cook over medium heat for 1 hour. Meanwhile slice eggplant and submerge slices in salt water and let sit for at least 1/2 hour. Chop green beans into 1" lengths. Peel and dice potatoes, peppers, and onion. Mince garlic into a saucepan with butter/oil and all spices. Sauté garlic and spices with green beans, potato, onion, and peppers, until onions begin to brown. Squeeze remaining fluid from eggplant slices and chop into large chunks, adding to other veggies. Stir veggies to evenly coat with spices. When beans are cooked, open pressure cooker and add sautéed mixture as well as salt to taste and water as needed. Continue to cook uncovered, stirring frequently. Meanwhile, dice tomato, making sure to save the juice. When the beans and potato are cooked through, add tomatoes and barley/wheat bulgur. Keep over low-med heat until bulgur is cooked.
Serve with tortillas, shredded cheese and/or a dollop of sour cream.
1 medium eggplant
2 c green beans
2 peppers
2 potato
1 onion
5 cloves garlic
1/4 c butter/oil
3 Tbls cumin
2-3 Tbls red chili powder
salt to taste
1-2 tomatoes
1 c barley couscous/wheat bulgur
Place beans in pressure cooker and add 4-5 c water and a pinch of salt. Bring to pressure and continue to cook over medium heat for 1 hour. Meanwhile slice eggplant and submerge slices in salt water and let sit for at least 1/2 hour. Chop green beans into 1" lengths. Peel and dice potatoes, peppers, and onion. Mince garlic into a saucepan with butter/oil and all spices. Sauté garlic and spices with green beans, potato, onion, and peppers, until onions begin to brown. Squeeze remaining fluid from eggplant slices and chop into large chunks, adding to other veggies. Stir veggies to evenly coat with spices. When beans are cooked, open pressure cooker and add sautéed mixture as well as salt to taste and water as needed. Continue to cook uncovered, stirring frequently. Meanwhile, dice tomato, making sure to save the juice. When the beans and potato are cooked through, add tomatoes and barley/wheat bulgur. Keep over low-med heat until bulgur is cooked.
Serve with tortillas, shredded cheese and/or a dollop of sour cream.
"Frontier" Tortillas
(reminiscent of tortillas from your favorite UNM hangout)
4 cups flour
2 tsp salt
2 tsp b. powder
4 Tbsp butter/lard
1 cups warm water (approx)
Combine dry ingredients in a medium-sized mixing bowl and cut in butter. Make a well in center of dry ingredients. Add water, little by little, and work into a dough. Knead dough until smooth, cover and let sit at least10 minutes. Form dough into balls the size of an egg. Pat each ball as thin as possible with your hands. Cook tortillas on a preheated pan over med-high heat. Cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.)
4 cups flour
2 tsp salt
2 tsp b. powder
4 Tbsp butter/lard
1 cups warm water (approx)
Combine dry ingredients in a medium-sized mixing bowl and cut in butter. Make a well in center of dry ingredients. Add water, little by little, and work into a dough. Knead dough until smooth, cover and let sit at least10 minutes. Form dough into balls the size of an egg. Pat each ball as thin as possible with your hands. Cook tortillas on a preheated pan over med-high heat. Cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.)
Subscribe to:
Posts (Atom)
