Ma–Po Tofu (Spicy Bean Curd with Beef)

This spicy province dish gets its layers of flavor from 2 differing kinds of heat: fiery chiles and gently desensitizing  province peppercorns.

Ingredients

1 teaspoon Szechuan peppercorns
 one 1/2 pounds soft (not silken) curd, take 1-inch cubes
 two tablespoons Chinese hot bean paste (also referred to as chili bean sauce)*
 one tablespoon Chinese black-bean paste or sauce*
 four tablespoons oyster sauce
 two tablespoons Asian chili powder*
 one tablespoon cornflour
    1/4 cup groundnut oil
 four ounces hamburger
 one (1/4-inch) piece contemporary ginger, minced (about one teaspoon)
 two cloves garlic, minced
 one scallion (white and inexperienced parts), thinly sliced on diagonal
    1/4 cup Shanghaiing rice wine
 one medium leek (white and pale inexperienced components only), washed, halved lengthwise, and take 1/2-inch slices (about 1/2 cup)
    1/2 cup broth or low-sodium chicken stock
 one tablespoon light-weight soy
 one tablespoon dark soy
 two tablespoons contemporary cilantro, shredded (optional)
    Available at Asian markets and within the Asian section of some supermarkets

Preparation

In dry significant cooking pan over moderate heat, toast peppercorns, stirring, till odoriferous, three to five minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.

In giant pot over moderately high heat, bring four cups water to boil. Add tofu, take away from heat, and let steep, uncovered, 5 minutes. exploitation slotted spoon, transfer curd to medium bowl and put aside.

In tiny bowl, whisk along hot bean paste, black-bean paste, two tablespoons oyster sauce, and flavored. Set aside.

In tiny bowl, whisk along asylum and three tablespoons water. Set aside.

In pan or significant giant saute pan over moderate heat, heat oil till hot however not smoking. Add beef, ginger, garlic, and scallions and stir-fry till meat is tanned, concerning one minute. Add rice wine and cook, stirring sometimes, till most of wetness evaporates, one to two minutes. Add hot bean paste mixture and cook, stirring sometimes, till mixture is incorporated and oil in pan turns red, concerning one minute.

Add tofu, leeks, stock, light-weight and dark soy sauces, and remaining two tablespoons oyster sauce and produce to boil. Whisk asylum mixture to recombine, then raise pan and cook, stirring sometimes, till juices thicken slightly, concerning one minute.

Transfer to dish. Sprinkle with Szechwan province flavoring powder and cilantro, if using. Serve straight off.

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Sichuanese Wontons in Chilli Oil Sauce

The supply of this direction, they're called "folded arms" (chap sou). Some say this is often as a result of the raw dumplings appear as if the collapsible arms of someone sitting back in relaxation; others that it's attributable to the manner they're wrapped, with one corner crossed over the opposite and therefore the Two pinched along. the essential wontons are often served during a host of various ways that and this Chengdu version is one amongst my favorites

Ingredients

1/2 oz (20g) piece of ginger, unpeeled
 five oz (150g) ground pork
    1/2 egg, beaten
 one tsp Shadowboxing wine
    1/2 tsp vegetable oil
    Salt
    Ground white pepper
 three tbsp stock
 three tbsp finely sliced onion greens
 seven oz (200g) package of wonton wrappers
    Flour, to dust

To serve

    3-4 tbsp sweet aromatic condiment, or 3-4 tbsp lightweight or Tamarin condiment with one 1/2-2 tsp sugar
    5-6 tbsp chili pepper oil, with its sediment
    2-4 heaped-up tsp crushed garlic
 two tbsp finely sliced onion greens

Preparation

Crush the ginger with the flat of a chopper or a kitchen utensil and place it in a very cup with only enough cold water to hide. Place the pork, egg, Shadowboxing wine and oil in a very bowl with one 1/2 tsp of the ginger water and salt and pepper to style. Stir well. combine within the stock, one tbsp at a time. Finally, add the onion greens.

Fill little bowl with cold water. Take a wonton wrapper and lay it flat in one hand. Use a cutlery or little spatula to press concerning one tsp of the pork mixture into the middle of the wrapper. Dip a finger into the cold water, run it round the edges of the wrapper and fold it diagonally in [1]. Pres the sides tightly along and lay on a flour-dusted receptacle or giant plate.

Bring an oversize pan of water to a boil a high heat. whereas you're expecting the water to boil, prepare 3 or four serving bowls. In every bowl, place one tbsp sweet aromatic soy (or one tbsp Tamarin soy and 1/2 tsp sugar), one 1/2 tbsp hot pepper oil with sediment and 1/2-1 heaped-up tsp of crushed garlic to style.

When the water has return to a boil, call the wontons. Stir gently to form certain they are doing not stay. once the water returns to a rolling boil, pour in a very little cup of cold water to calm it down. Repeat this an added time. once the water has return to a boil for the third time, the wontons ought to be grilled through (cut one hospitable create sure). take away the wontons with a slotted spoon, drain well, and divide between the ready serving bowls. Scatter every bowl with a number of the onion greens. Serve right away, stirring everything along before creating by removal in.

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Braised Trout in Chilli Bean Sauce

They tend to create it with carp. Back point London, I've created it with ocean bass, whole trout and fillets and, a lot of recently, with organic Cyprus carpi. all of them style delicious. (As with several stockinet dishes, the soul of the formula lies within the combination of flavors and you'll be versatile concerning the most ingredient, that is one reason why stockinet cooking travels thus well.) i am notably happy that the formula works thus well with Cyprus carpi, one in every of the foremost property fish and ripe for revival in places like Britain, wherever it's long fallen out of favor.

Ingredients

Rainbow trout (about 3/4 lb/350g), scaled and cleansed, however with head and tail intact
Salt
1 tbsp practice session wine
1/2 cup (100ml) vegetable oil, and 2–3 tbsp additional
2 1/2 tbsp Szechuan chilly bean paste
2 tsp finely shredded ginger
4 tsp finely shredded garlic
3/4 cup (200ml) chicken broth
1 tsp light-weight condiment, to taste
2 tsp potato flour dissolved in one 1/2 tbsp cold water
3-4 tbsp finely sliced onion greens
1 tsp vegetable oil

Preparation

Make 3 even, diagonal cuts into the thickest a part of all sides of the fish, to permit the sauce to penetrate. Rub it within and out with a trifle salt, then rub the Shadowboxing wine into its belly cavity. put aside for 10–15 minutes, then drain off any liquid and pat it dry. Rub a trifle additional salt into the skin on either side (to forestall sticking).

Add the 1/2 cup (100ml) oil to a seasoned cooking pan over a high flame. once it's hot, slide within the fish and fry on either side till it's a trifle golden (it will not be saute through). you would like to show the fish fastidiously and tilt it therefore the oil comes into contact with all the skin. Pour off the oil into a heatproof instrumentality and slide the fish on to a plate.

Clean the cooking pan if necessary, then heat it over a high flame. Add the 2–3 tbsp oil and cut back the warmth to medium. Add the chili pepper bean paste and stir-fry till the oil is red and smells delicious. Add the ginger and garlic and stir-fry till you'll smell them. Pour within the stock and produce to a boil. Slide within the fish and cook for 5 minutes around, seasoning with condiment to style. Keep spooning the sauce over the fish and tipping the cooking pan therefore the whole fish is saute. (If you're employing a larger fish, flip it halfway.) employing a cooking pan scoop and food turner, fastidiously raise the fish from the sauce and lay it on a dish.

Increase the warmth, stir the potato flour mixture and add barely enough to thicken the sauce to a fashionable, clingy consistency (do this piecemeal to avoid over-thickening). Stir within the onion, then throw the warmth. Stir within the vegetable oil and ladle the sauce over the waiting fish.

Mirror carp in chilli bean sauce 

For a one 1/2–13/4 pound (700–800g) carp, follow the instruction on top of, however increase the quantities to two tbsp practice session wine, three 1/2 tbsp chile bean paste, one tbsp garlic, one tbsp ginger, one cup (250ml) stock and four tbsp onion greens. cowl the pan whereas preparation therefore the thicker components of the fish cook through, raising the lid from time to time to baste with the sauce.

 

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Moroccan Chicken with Green Olives and Lemon

Ingredients

 2 Meyer lemons or regular lemons
  one tablespoon olive oil
  one gigantic onion, halved, thinly sliced
  two garlic cloves, pressed
  one tablespoon paprika
  two teaspoons ground cumin
  one teaspoon ground cinnamon
  one teaspoon ground ginger
  two cups low-salt chicken broth
  one four 1/2-pound chicken, cut in to 8 pieces, skin removed
  1/2 cup green olives

Preparation

 Cut one lemon into eight wedges. Squeeze enough juice from second lemon to live a pair of tablespoons; set wedges and juice aside. Heat oil in giant cooking pan over medium-high heat. Add onion and sprinkle with salt and pepper; saute till golden brown, regarding eight minutes. Add next five ingredients; stir one minute. Add broth; bring back boil. Sprinkle chicken with salt and pepper; increase cooking pan. Add lemon wedges. Cover, cut back heat to medium-low, and simmer till chicken is burnt through, turning often, twenty five to half-hour. Transfer chicken to platter. Add olives and a couple of tablespoons juice to cooking pan. Increase heat to high; boil uncovered to thicken slightly, regarding five minutes. Season with salt and pepper. Pour over chicken.

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Grilled Turkey Burgers with Smoky and Archeological

The burgers impish and provides them loads of flavor. smoke-dried paprika is accessible within the spice aisle of most supermarkets.

Ingredients

  1/2 teaspoon cumin seeds
  1/2 teaspoon coriander seeds
  1/2 cup mayonnaise
  two tablespoons extra-virgin olive oil and additional for brushing
  two teaspoons fresh lemon juice
  one 1/2 teaspoons smoked paprika
  one garlic clove, pressed
  one pound ground dark-meat turkey
  four 1/3 -inch-thick red onion slices
  one gigantic or two small red bell peppers, quartered
  four slices white cheddar cheese or Monterrey Jack cheese
  four sesame-seed hamburger buns
  Arugula
  Pickle wedges
  Corn chips

Preparation

Toast cumin seeds and coriander seeds in tiny pan over medium-high heat till aromatic and slightly darker in color, shaking pan typically, regarding one 1/2 minutes. Cool. Finely grind cooked seeds in spice grinder or in mortar with pestle. Whisk salad dressing, a pair of tablespoons extra-virgin vegetable oil, contemporary juice, smoke-cured paprika, garlic, and ground spices in tiny bowl. Season earthenware to style with salt and pepper. DO AHEAD: Aili may be created one day ahead. cowl and refrigerate.

Place turkey in medium bowl. Add a pair of tablespoons maiolica; combine gently. exploitation damp hands, divide turkey mixture into four equal parts, then type every into scant 3/4-inch thick patty, regarding three 1/2 inches in diameter. exploitation thumb, create tiny indentation in center of every burger. DO AHEAD: may be created four hours ahead. cowl and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper items with oil; sprinkle with salt and pepper. Grill onions and bell peppers till soft and burn, regarding four minutes per aspect.

Grill turkey burgers five minutes. flip over; grill till virtually braised through, regarding four minutes. prime every burger with one cheese slice and grill till meat is braised through and cheese melts, regarding one minute longer. Place one turkey burger on every of four bread bottoms. prepare grilled red pepper items, then grilled Spanish onion slices over. prime every with small indefinite quantity of earthenware and a few croquette. cowl burgers with bread superior and serve with pickle wedges and corn chips.

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Persian Soup with Beans Noodles and Herbs

This rural soup is usually served in late March for Nonzero, the Persian twelvemonth.With beans, vegetables, noodles, and yogurt, it's a meal in itself. If you cannot notice fave beans, use limes.Begin this formula the night before to soak the chickpeas, kidneys beans, and fave beans.

Ingredients

  1/2 cup chickpeas, soaked nightlong in water to hide
    1/4 cup excretory organ beans, soaked nightlong in water to hide
    1/2 cup dried fave beans, soaked nightlong in water to hide, or one 1/2 cups frozen national capital beans
 three yellow onions
 seven tablespoons oil
 five cloves garlic, minced
 one teaspoon ground turmeric
    1/4 cup dried lentils
 fourteen cups vegetable or chicken broth
    Salt
 one giant handful contemporary mint leaves, torn into items
 half-dozen ounces skinny egg noodles or linguini, broken into thirds
 one bunch Bowery greens, stemmed, and coarsely cut
    1/4 cup contemporary dill leaves, minced
    1/2 cup contemporary cilantro, minced
    1/2 cup contemporary parsley, minced
 two cups plain yoghurt

Preparation

 Dice 1 of the onions. Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil. Add the onion and saute until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fave beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils. Saute for 1 minute, then add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours. Season with salt. Slice the remaining 2 onions into thin half moons. Heat a saute pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and saute for 1 minute. Season with salt and set aside.

Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sauteed onion mixture. 

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Root Vegetable Tagine with Sweet Potatoes, Carrots, Turnips, and Spice-Roasted Chickpeas

This satisfying eater main course options 3 forms of root vegetables—and a delicious spicy, firm chickpea garnish.

Ingredients

 one teaspoon coriander seeds
 one teaspoon cumin seeds
    1/2 teaspoon caraway seeds
    1/2 teaspoon dried crushed red pepper
    1/4 teaspoon turmeric
 four 1/2 teaspoons coarse kosher salt, divided
    1/2 cup contemporary juice
 three tablespoons extra-virgin oil
 one 1/2 cups sliced onion
 three garlic cloves, minced
 one 1/2 tablespoons fixings
 one 1/4 cups 1/2-inch cubes stark naked carrots
 one celery stalk, chopped
 four cups water
 one 1/4 pounds red-skinned sweet potatoes
    (yams), peeled, dig 1-inch cubes
 one pound turnips (about two medium), peeled, dig 3/4-inch wedges
    3/4 cup brine-cured inexperienced olives, pitted, coarsely sliced
 one/4 cup preserved tomatoes (about 1 ounce; not oil-packed), thinly sliced
    1/4 cup sliced contemporary Petrolatum crisp um
 two tablespoons sliced contemporary cilantro
 one teaspoon dried mint
 one 10-ounce box plain couscous (cooked in step with package directions)

Preparation

Toast coriander, cumin, and caraway seeds in little frying pan over medium heat till commencing to brown, regarding two minutes. Cool. Transfer to spice mill; method till finely ground. Transfer to little bowl. Add red pepper, turmeric, and 1/2 teaspoon salt.

Mix lemon slices, juice, and four teaspoons coarse salt in little frying pan. bring back boil. cut back heat, cover, and simmer till lemon slices area unit nearly tender, regarding ten minutes. Cool preserved lemon. Drain and chop. DO AHEAD: Spice mix and preserved lemon may be created one week ahead. Store spice mix airtight at temperature. Transfer preserved lemon to little bowl; cowl and chill.

Heat oil in serious giant pot over medium-high heat. Add onion; sprinkle with salt and saute till commencing to soften, regarding five minutes. Add cooked spice mix, garlic, and tomato paste; stir one minute. Add carrots and celery; stir two minutes. Add cut preserved lemon, four cups water, sweet potatoes, turnips, olives, and preserved tomatoes. Simmer with lid unfastened till vegetables area unit tender, stirring often, regarding thirty five minutes. Stir in parsley, cilantro, and mint. Season to style with salt and pepper. take away from heat and let stand ten minutes to permit flavors to mix.

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African M'hanncha (Snake Cake)

In Morocco every meal is a special occasion, and almond-paste sweets are always part of the menu. M'hanncha (snake) is made from rolled Phyllys pastry coiled to look like a serpent.

Ingredients

Orange-Almond Paste

  Three cups almonds
  3/4 cup confectioners' sugar
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground cardamom
  3/4 cup (one 1/2 sticks) unsalted butter, melted
  two egg yolks, beaten
  one tablespoon orange-flower water
  one tablespoon orange juice
  one tablespoon grated orange zest
  one teaspoon vanilla extract

  Assembly

 12 (12- by 17-inch) sheets Phyllys dough
  3/4 cup (one 1/2 sticks) unsalted butter, melted
  two egg yolks, beaten
  one tablespoon water
  1/2 teaspoon cinnamon
  Toppings
 1/4 cup confectioners' sugar
  four teaspoons ground cinnamon
  1/4 cup sliced almonds

Preparation

Set the balls on a work surface dusted with confectioners' sugar. Roll each in to a three 1/2-inch-long log. Refrigerate for 30 minutes.

To Make the Orange-Almond Paste:
Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food processor or blender and pulse to grind in to a coarse meal. Add the butter and egg yolks and pulse until blended. Scrape the paste in to a bowl, and stir in the orange-flower water, orange juice, orange zest, and vanilla. Divide the paste in to 12 balls, and refrigerate for 30 minutes.

Set orange-almond paste logs in a row down long finish of the Phyllys, and roll the pastry up over them in to a cylinder. Fold over the ends and brush on some melted butter to seal the seams. Shape the cylinder in to a little, tight coil and place on the baking sheet, seam side down.

To Assemble the Cake:
Preheat the oven to 350a°F. Butter a huge baking sheet. Dust a work surface with confectioners' sugar. Place a sheet of Phyllys pastry on the sugared work surface, and fold it in thirds to form a 4- by 17-inch rectangle. Brush the sheet with melted butter. Add another folded Phyllys sheet, brush with butter, and repeat, until you have buttered sheets.

Combine the egg yolks, water, and cinnamon. Brush the mixture over the top of the cake.

Repeat to prepare more Phyllys rolls. Add each to the finish of the coil on the baking sheet, forming a huge coil.

To Bake:
Bake for 15 to twenty minutes, or until golden. Remove the cake from the oven, and let cold on the baking sheet.

To Serve:
Stir together the confectioners' sugar and cinnamon. Sprinkle on the cake, and top with sliced almonds.

Variations: Date-Lime Snake Cake
For the paste, reduce the almonds to one 1/2 cups, add one 1/2 cups chopped dates, and replace the orange juice and zest with lime juice and zest.

Individual Snake Cakes
Cut the folded Phyllys sheets in to 4- by 10-inch pieces, and stack and butter as directed. Place almond paste log on top of each stack, roll in to a cylinder, and shape in to a little coil.

Walnut-Lemon Snake Cake
For the paste, replace the almonds with walnuts, replace the orange juice and zest with lemon juice and zest, and add 1/4 teaspoon ground cardamom.

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Braised Chicken with Dates and Moroccan Spices

Meddlesome dates work well in this braise, which ought to be served with couscous to soak up the delicious juices.

Ingredients

 Three 1/2 pounds chicken breast halves, thighs, and drumsticks
  one tablespoon all purpose flour
  one tablespoon extra-virgin olive oil
  two pounds shallots (about 11 huge), peeled
  three cinnamon sticks
  one 1/2 teaspoons ground ginger
  one teaspoon ground cumin
  1/2 teaspoon turmeric
  1/8 teaspoon cayenne pepper
  three cups low-salt chicken broth
  five tablespoons fresh lemon juice, divided
  12 dates, pitted, halved
  1/4 cup almonds, toasted, coarsely chopped
  1/4 cup chopped fresh cilantro

Preparation

Transfer chicken and shallots to platter; tent with foil. Boil juices in pot until slightly thickened. Stir in dates and remaining two tablespoons lemon juice. Reduce heat and simmer gently until dates are heated through, about two minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro, and serve.Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy gigantic pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides, turning occasionally, about 15 minutes. Transfer chicken to baking sheet or platter; repeat with remaining chicken. Pour off all but two tablespoons fat from pot and discard. Reduce heat to medium. Add shallots to pot; sauta until golden, about 6 minutes. Add cinnamon sticks, ginger, cumin, turmeric, and cayenne. Stir until aromatic, about one minute. Increase heat to high; add broth and three tablespoons lemon juice. Bring to boil; reduce heat to low, cover, and simmer until shallots start to soften, about 18 minutes. Place chicken pieces atop shallots in pot. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until juices run clear when thickest part of drumstick is pierced with knife, about 25 minutes.

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Moroccan-Spiced Pastitsio with Feta and Lamb

 

Ingredients

  Ingredient information:  

  two tablespoons olive oil
  one 1/4 cups chopped red onion
  two large garlic cloves, chopped
  one pound ground lamb
  one 28-ounce can diced tomatoes in juice
  two tablespoons dried mint
  one 1/2 tablespoons rad-el-hanout
  one tablespoon tomato paste
  three teaspoons ground cumin, divided
  one teaspoon ground cinnamon
  three cups whole milk, divided
  8 tablespoons (one stick) unsalted butter, divided
  6 tablespoons all purpose flour
  three large eggs, separated
  6 ounces feta cheese, crumbled
  one pound pence rig ate
  1/2 cup freshly grated Parmesan cheese, divided

Preparation

Heat oil in large skillet over medium-high heat. Add onion and garlic; saute until onion softens, about 5 minutes. Add lamb; cook until brown, breaking into small pieces, about 8 minutes. Stir in tomatoes with juice, mint, rad-El-hanout, tomato paste, 2 1/2 teaspoons cumin, and cinnamon. Bring to boil. Reduce heat to medium-low. Simmer until lamb mixture is thick, stirring often, 15 to 18 minutes. Season with salt and pepper.
Meanwhile, bring 2 cups milk to simmer in medium saucepan. Remove from heat; cover to keep warm. Melt 6 tablespoons butter in heavy large saucepan over medium heat. Add flour; whisk until smooth. Reduce heat to medium-low; cook until roux is pale golden, whisking often, 3 to 4 minutes. Gradually add warm milk to roux, whisking until sauce is smooth. Whisk 1 cup milk and 3 egg yolks in medium bowl; whisk into sauce. Whisk in feta and 1/2 teaspoon cumin. Bring sauce to boil, whisking often. Reduce heat to medium-low; simmer until slightly thickened, mashing with potato masher to break up cheese, about 5 minutes. Season sauce with salt and pepper. chill. Rewarm over low heat, whisking often, before using.
Preheat oven to 400°F. Butter deep 14-cup baking dish. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; return to same pot. Mix 2 tablespoons butter into pasta. Add egg whites and 1/4 cup Parmesan; stir to blend.
Spread 4 cups pasta in dish. Spread lamb mixture over. Top with remaining pasta. Spoon sauce over; sprinkle with 1/4 cup Parmesan. Place dish on rimmed baking sheet. Bake pastiness until heated through, about 40 minutes. Let stand 5 to tan minutes.

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Lamb Tagine with Chickpeas and Apricots

Steam the couscous with a huge pinch of saffron.Braising an cheap cut like lamb shoulder in the Moroccan way transforms the meat in to a thick, aromatic stew of exultingly tender meat, chickpeas, and dried fruit. In the event you like.

Ingredients

 3/4 cup dried chickpeas
  five garlic cloves (two whole, three chopped)
  one massive cinnamon stick, broken in half
  two tablespoons olive oil
  three pounds 1" cubes lamb shoulder
  Kosher salt & freshly ground black pepper
  one massive onion, diced
  five teaspoons Ra-e-Hanout spice blend
  one tablespoon chopped peeled ginger
  one cup canned diced tomatoes with juices
  two 1/2 cups (or more) low-salt chicken stock
  1/2 cup halved dried apricots
  Steamed couscous
  Chopped fresh cilantro

Preparation

 Drain chickpeas; return to same saucepan. Add two whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.

Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.

Stir in chickpeas; simmer until heated through, about ten minutes. Stir in apricots; simmer until heated through, about five minutes. Season with salt and pepper.

Meanwhile, heat oil in a massive heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about four minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about five minutes. Add chopped garlic, Ra-el-Hanout , and ginger. Stir for one minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add two 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about one hour 30 minutes.

Spoon couscous onto a massive, shallow platter, forming a massive well in middle. Spoon tagline in to middle. Sprinkle cilantro over.

 

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Moroccan Salmon Crudo with Yogurt

Cut the cucumber in to chunks and put in a food processor or blender Trim the ends from the cucumbers and scrub the peels. Remove about half of the peels from each cucumber and remove the seeds in the event that they are giant. Pour in the orange juice and sprinkle in the sugar and oregano. Blend for at least one minute or until finely pursed. The drink ought to be a bit thick and slightly foamy. Taste for sweetness and seasoning and adjust as needed.Pour in to a pitcher, cover, and refrigerate until chilled.

Ingredients

 1 teaspoon finely chopped fresh dill, and more, coarsely chopped, for garnish
  one teaspoon finely chopped fresh mint, and more, coarsely chopped, for garnish
  Zest & juice of one lemon
  one teaspoon eras El handout spice blend
  one teaspoon extra-virgin olive oil
  1/2 English cucumber, peeled, seeded, & diced
  1/2 cup plain Greek yogurt
  1/2 pound fresh sockeye salmon fillet, thinly sliced
  sea salt

Preparation

Combine the finely chopped dill, finely chopped mint, lemon zest, three-quarters of the lemon juice, the eras El handout, olive oil, and cucumber and mix to make a chunky vinaigrette.

Smear a narrow layer of yogurt down the middle of a immense plate. Layer the salmon thinly on top of the yogurt. Sprinkle the salmon with the remaining lemon juice and a pinch of salt. Drizzle the vinaigrette on top and garnish with the coarsely chopped dill and mint. Serve immediately.

Nutrition Information

  Calories53
  Carbohydrates4 g (1%)
  Fat3 g (5%)
  Protein3 g (6%)
  Saturated Fat0 g (1%)
  Sodium302 mg (13%)
  Polyunsaturated Fat0 g
  Fiber1 g (3%)
  Monounsaturated Fat1 g
  Cholesterol5 mg (2%)

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Chilled Cucumber and Orange Juice with Oregano

The drink appeared closer to a light, sophisticated, vibrant green gazpacho than a rustic salad.Moroccans love fresh juices, and the combinations they make are eclectic and highly seasonal. This is of my favorites. Although it is often prepared as a juice, it may even be a drinkable dessert, on warm summer days. I one time had it as a "salad" served with a spoon in late fall in the eastern High Atlas. Oranges hadn't yet ripened, and in lieu the cook used small clementines from down the valley.

• Ingredients

    2 lb/910 g medium cucumbers
    two 1/4 cups/530 ml fresh orange or mandarin orange juice, preferably clementine
    one 1/2 tsp superfine sugar, and more as needed
    1/2 tsp dried oregano or cataract, and more as needed
  

  • Preparation

     Trim the ends from the cucumbers & scrub the peels. Remove about half of the peels from each cucumber & remove the seeds in the event that they are huge. Cut the cucumber in to chunks & put in a food processor or blender. Pour in the orange juice & sprinkle in the sugar & oregano. Blend for at least one minute or until very finely pursed. The drink ought to be a bit thick & slightly foamy. Taste for sweetness & seasoning & adjust as needed.
    
    Pour in to a pitcher, cover, & refrigerate until chilled.

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Phyllo Triangles Stuffed with Fresh Cheese

Hot, stuffed phyllo shapes called briouats are delectable appetizers. Folded in to tiny triangles, cigar-shaped cylinders, or even rectangles, they come with an array of fillings, from spiced ground kefta to sweet milky rice

• Ingredients

  1/2 lb/225 g ricotta, fresh semisoft farmer's cheese, or Mexican queso fresco
    one giant egg
    Heaped one Tbsp finely chopped fresh cilantro
    four sheets phyllo dough or warqa, and more in case of breakage
    Olive oil for brushing
    one egg yolk, whisked
    Honey
    Light olive oil or vegetable oil for frying
    one Tbsp toasted sesame seeds

  • Preparation

    On a tidy, flat work surface, unroll the phyllo sheets. Cut in to strips about three in/7.5 cm wide and at least 9 in/23 cm long. Arrange a couple of the strips facing away from you; cover the remaining strips with plastic wrap to keep them from drying out. Lightly brush the strips with olive oil.
    
    In a medium mixing bowl, blend the cheese, egg, and cilantro with a fork.
    
    Have prepared 6 dessert plates. Place a generous dollop of honey in the midst of each.
    
    Place one Tbsp of the cheese filling on the finish of each strip closest to you. Fold over to form a triangle, then fold again to form another triangle, and so on to the finish. Brush the finish of the triangle with egg yolk and fold the loose finish over the brushed yolk. Place the triangles on a plate without letting them touch. Repeat with the remaining Phyllys strips and cheese filling.
    
    In a huge skillet or pan, heat at least 1/2 in/1.25 cm of oil until the surface shimmers. Reduce the heat to medium. Working in tiny batches, gently place the Phyllys triangles in the oil and fry, turning one time, until firm and golden brown, 30 seconds to one minute. Transfer with a slotted spoon to paper towels to drain.
    
    Place two or three rolls on each plate, drizzle with honey, and sprinkle with sesame seeds. Serve hot.

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Panfried Sea Bass with Harissa & Rose

This dish originates from Bizerte, the northernmost city in Africa. It is sweet & spicy & beautifully aromatic.Dried rose petals are available in Middle Eastern stores & also online.

How to Making Panfried Sea Bass with Harissa & Rose

• Ingredients

  3 tbsp harissa paste (store-bought or see recipe )
    one tsp ground cumin
    four sea bass fillets, about one pound / 450 g in total, skinned and with pin bones removed
    all-purpose flour, for dusting
    two tbsp olive oil
    two medium onions, finely chopped
    6 1/2 tbsp / 100 ml red wine vinegar
    one tsp ground cinnamon
    scant one cup / 200 ml water
    one 1/2 tbsp honey
    one tbsp rose water
    scant 1/2 cup / 60 g currants (optional)
    two tbsp coarsely chopped cilantro (optional)
    two tsp small dried edible rose petals
    salt and freshly ground black pepper

• Preparation

   First marinate the fish. Mix together the harissa paste, the ground cumin, & 1/2 teaspoon salt in a small bowl. Rub the paste all over the fish fillets & leave them to marinate for two hours in the fridge.
  
  Dust the fillets with a small flour & shake off the excess. Heat the olive oil in a wide frying pan over medium-high-heat & fry the fillets for two minutes on each side. You may need to do this in batches. Set the fish aside, leave the oil in the pan, & add the onions. Stir as you cook for about 8 minutes, until the onions are golden.
  
  Add the remaining harissa, the vinegar, the cinnamon, 1/2 teaspoon salt, & lots of black pepper. Pour in the water, lower the heat, & let the sauce simmer gently for ten to 15 minutes, until thick.
  
  Add the honey & rose water to the pan along with the currants, if using, & simmer gently for a couple more minutes. Taste & change the seasoning & then return the fish fillets to the pan; you can slightly overlap them in the event that they don't fit. Spoon the sauce over the fish & leave them to warm up in the simmering sauce for three minutes; you may need to add a few tablespoons of water if the sauce is thick. Serve warm for at room temperature, sprinkled with the cilantro, if using, & the rose petals.

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Moroccan Chicken Brochettes

• Making 

Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out. 

• Ingredients 

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  Moroccan Chicken Brochettes recipe
  Yield
  Makes 8 servings
  Dark-meat chicken is the best for grilling: Unlike lean breasts, thighs have plenty of fat, so they won't dry out.
  Ingredients
  Garlic Sauce:
   four garlic cloves, finely chopped
   Kosher salt
   1/3 cup olive oil
   three tablespoons plain yogurt
  
  Chicken:
  two pounds skinless, boneless chicken thighs, cut in to 2" pieces  two garlic cloves, chopped
    1/2 cup finely chopped fresh flat-leaf parsley
    two teaspoons ground cumin
    two teaspoons paprika
    1/4 teaspoon crushed red pepper flakes
    Kosher salt
    Vegetable oil (for grilling)
    Warm pita bread, labneh (Lebanese strained yogurt),chopped tomatoes, and fresh mint 
    leaves (for serving)
    special equipment: Sixteen 8" bamboo or metal skewers.

  • Preparation

    Garlic Sauce:
    Place garlic in a mortar; season with salt and pound to a very fine paste. (Alternatively, place garlic on a cutting board, season with salt, and mash with the side of a chef's knife.) Transfer garlic paste to a little bowl and gradually whisk in oil.
    
    Very gradually whisk yogurt in to garlic mixture until emulsified. (Add fast and sauce will break. If it does break, gradually whisk in one teaspoon water before serving.)
    
    Do ahead: Garlic sauce can be made 6 hours ahead. Cover and chill.
    
    Chicken:
    Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least two hours.
    
    Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8-12 minutes. Serve with garlic sauce, pita bread, labneh, tomatoes, and mint.
    
    Do ahead: Chicken can be marinated 12 hours ahead. Keep chilled.
  
  

  • Nutrition Knowledge

      Calories392
      Carbohydrates6 g     (2%)
      Fat32 g                    (49%)
      Protein20 g              (40%)
      Saturated F at7 g     (34%)
      Sodium277 mg        (12%)
      Polyunsaturated Fat6 g
      Fiber1 g (4%)
      Monounsaturated Fat17 g
      Cholesterol112 mg    (37%)

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Grilled Moroccan Spiced Pork Tenderloin

Yield
Makes 6 servings 

Active time
30 MIN
Total time

One Hr 45 Min

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