Bouzruk, Mussels with Argan

Serves 4 people
Preparation time: 45 minutes, plus soaking

Ingredients:

• 1⁄2 kg mussels 
• 250 g turnips, 
• 2 tomatoes 
• 2 tablespoons argan oil 
• salt, pepper, red pepper

Soak the mussels in water all night. Drain next day and cook for 1⁄2 hour in a pan or tagine with the argan oil, salt and pepper. Add the turnips and tomatoes, cleaned and cut into rounds, and cook for another 1⁄2 hour.

Culinary Argan oil

Chicken and Sultana Tagine with Caramelised Onion and Arganic infused Couscous

Serves 4 persons

Ingredients:

Preperation time: 20 mins; Cooking time: 1 hour 45 mins

• 1 x 2 kg chicken, jointed and skinned
• 6 large red onions, sliced thinly 
• 4 cloves of garlic (crushed)
• 70 grams of sultanas (should be soaked for at least an hour)
• 4 tablespoons of olive oil
• 1 tablespoon Moroccan chicken spice (can substitute with curry powder + cumin)
• 1 tablespoon of turmeric
• 1 tablespoon of powdered ginger
• 1 tablespoon of powdered cinnamon
• 1 teaspoon of salt
• A pinch of saffron
• A piece of cinnamon stick
• 2 tablespoons of honey
• 400g couscous
• 2 tablespoons of argan oil

Method:

Place the chicken into a tagine or Dutch oven dish. Add half of the thinly sliced onion, the garlic, the olive oil, the salt and all spices apart from the powdered cinnamon.

Mix it all together with your fingers so that the pieces of chicken marinade well. (If possible, prepare the marinade a day in advance and leave it in the refrigerator).

On a low heat sear the pieces of chicken on all sides for about 40 to 45 minutes. Turn the meat frequently. Meanwhile soak the sultanas in some cold water.

Once the chicken is seared, add the rest of the thinly sliced onion and the sultanas on top. Do not mix.  If needed add a cup of cold water so that the chicken won’t stick. Remove the cinnamon stick and sprinkle on the powdered  cinnamon.

With a tablespoon, keep pouring some of the sauce from the tagine onto the onions and sultanas (it will give them good colour and flavor) Let the tajine cook on a low heat with the lid on for approximately 1 hour then check if the chicken is cooked. Then, add the honey on top. If you have too much sauce, you can take the lid off and let the sauce reduce until you obtain the desired consistency.

Prepare the couscous according to pack instructions and stir in 2 tablespoons of argan oil for a nice texture and delicious nutty aroma. Enjoy!

Tomato and Lemon salad, with Argan oil

Preparation time: 10 min  

Cooking time: 1 min
Serves 6

Ingredients:

• 500 g small tomatoes
• 3 small crystallised lemons
• 2 stems of coriander
• 1 teaspoon of fennel
• 4 tablespoons of argan oil
• 1 teaspoon of lemon juice
• Salt, pepper

Preparation:

Wash the tomatoes and dip them in boiling water for 1 min or until the skins split, then dip in cold water.
Skins the tomatoes without damaging them and put them in a salad bowl.
Cut crystallized lemons in small quarters and add them in the salad bowl. Wash, dry and thin out the coriander leaves.
Blend the argan oil and the lemon juice.
Add the fennel and salt and pepper.
Pour the dressing onto the salad and add the coriander stems.
Toss well and keep cold until just before serving.

Beef Tagine

Beef Tagine  by Jamie Oliver

Slow-cooked with squash, sticky prunes and chickpeas

 "Spicy, fragrant and sweet, the perfect beef tagine doesn't need any special equipment, just time"

Serves 4-6

3h 40m (plus marinating time)

Super easy

Ingredients:

600 g quality stewing beef

olive oil

1 onion, peeled and finely chopped

1 small bunch of fresh coriander

400 g tinned chickpeas, drained

400 g tinned chopped tomatoes

800 ml organic vegetable stock

1 small squash, approximately 800g, deseeded and cut into 5cm chunks

100 g prunes, stoned and roughly torn

2 tablespoons flaked almonds, toasted

For the spice rub:

sea salt

freshly ground black pepper

1 level tablespoon ras el hanout spice mix

1 level tablespoon ground cumin

1 level tablespoon ground cinnamon

1 level tablespoon ground ginger

1 level tablespoon sweet paprika

Method

I like to think of a tagine as a sort of stew with attitude. It's really all about the spices and the slow cooking, giving all the wonderful flavours time to develop. What's great is that you don't need an authentic Moroccan tagine in order to recreate this beautiful food – a saucepan will still give you great results. Having been to Marrakesh and learnt all the principles, I now feel I'll be able to rustle up an endless variety of tagines at home. Give this one a try and you'll see what I mean.

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with cling film and put into the fridge for a couple of hours – ideally overnight - that way the spices really penetrate and flavour the meat.

When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole– type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes. Tip in the chickpeas and tomatoes, then pour in 400ml of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.

At this point, add your squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.

Once the time is up, take the lid off and check the consistency. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off. The beef should be really tender and flaking apart now, so have a taste and season with a pinch or two of salt. Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of lightly seasoned couscous and dive in.

*Ras el hanout (Arabic for "top of the shop") is a blend of the best spices a vendor has in his shop. The mixture varies depending on who is selling it, but can be a combination of anywhere from 10 to 100 spices. It usually includes nutmeg, cinnamon, mace, aniseed, turmeric, cayenne, peppercorns, dried galangal, ginger, cloves, cardamom, chilli, allspice and orris root.

Beef tagine, Aisha Ibnou Al Kadi

For 4-6 people

• 1 kg beef (shoulder) 250 g onions 
• 1 glass argan oil 
• 1 tablespoon ginger 
• a pinch of saffron salt, pepper

Preparation and cooking time: 1 hour and 40 minutes
Pour the argan oil into the terracotta pot. Add the meat cut into pieces and brown in the oil for five minutes. Add previously cleaned and cut onion, a pinch of salt, the ginger, saffron and a pinch of pepper. As the meat gradually cooks at low heat, add water: the tajine is the typical Moroccan meat stew. The recipe can be enhanced by adding green olives, boiled peeled almonds (200 g) or prunes.

Tajin, tajine or tagine

Tajin, tajine or tagine (the word is Berber and Arab dialect) is a meat stew typical of North African and particularly Moroccan cuisine, which takes its name from the distinctive pot it is cooked in. The traditional pot is made entirely of terracotta, often enameled or decorated, and consists of two parts: a flat and circular base part with low sides, and a conical top part which rests on the other during cooking. The shape of the top is designed to help condensing liquid return to the bottom and has a knob to enable it to be easily held. The base is used to serve the food at the table. If you do not have a tajine pot it is also possible to use a pressure cooker, though the taste will not be as good. However, due to the significant migration from North Africa to Europe, it is now much easier to find tajine pots in ethnic and Moroccan shops. The pot is traditionally heated on a coal or wood-fired brazier called a bajmar. To use a tajine in a modern kitchen you need to place a metal mesh between the pot and the flame. The most well-known tajine dishes are mqualli (chicken with lemon and olives), kefta (meatballs and tomatoes) and mrouzia (lamb with plums and almonds). Other ingredients used are tuna, sardines, caramelized quince and vegetables. Sauces and spices (cinnamon, saffron, turmeric, ginger, garlic and pepper) are added to the main ingredients to enhance the flavor. It is then all cooked together on a low flame so the meat is tender and full-flavored

Meat and vegetable tajine

Meat and vegetable tajine
Khaltuma Zitouni

For 5 people:

1 kg meat (chicken, goat or lamb) or fish
1 onion, 300 g carrots, 300 g potatoes
300 g tomatoes
2 handfuls green olives
a pinch of saffron
1 small cup argan oil
salt, pepper
Preparation and cooking time:
1 hour and 40 minutes

Heat the argan oil in the tajine pot. Add the meat or fish and brown with half an onion, the pepper, salt and saffron. Leave on a low flame for a quarter of an hour for the first stage of cooking. Mix the meat and add the restof the onion. Clean and dice the carrots, potatoes and tomatoes. Add all the vegetables to the meat which is continuing to cook and is occasionally topped up with water. Add the green olives and increase the flame. Leave to cook for another hour. At the end you can add a little raw argan oil.
Serve in the terracotta tajine pot with Arab bread.

Lamb Tagine Recipe with Argan oil

*  ½ cup dried apricots (need to cut in half and soak in water overnight if possible)
* 2 tbsp Culinary Argan oil 
* 1 large onion chapped
* 2 lb boneless of lamb stew meat (preferably shoulder of leg)
* 1 tsp ground cumin
* ½ tsp Ras el Hanout (optional)
* 1 tsp ground coriander
* 1 tsp ground cinnamon
* 3 bay leaves
* grated rind and juice of ½ orange
* 1 tsp saffron strands (10 strands)
* 1 tbsp ground almonds
* 1 ¼ cup of chicken stock
* 1 tbsp of Moroccan sesame seeds
* salt and ground pepper to taste
* Fresh parsley.
In a large saucepan heat the oil and add onions, bay leaves and meat (and garlic granulated optional). Cook until onions are soft.
Add the cumin, ras el hanout (optional), coriander and cinnamon (salt and pepper to taste). Cook and stir for 5 minutes.
Add the apricots and their soaking juice, orange rind and juice, saffron, ground almonds and enough stock to cover. Cook over low heat for 45 minutes or util meat is tender. Don’t forget to stir once in a while and add water if necessary.
Gently dry-fry the sesame seeds in a frying pan until golden.
To serve, garnish with sesame seed and fresh parsley. Eat with French bread or over steamed couscous.
By: Zamouri Spices

Lamb, Prune, and Date Tagine

Lamb, Prune, and Date Tagine is a traditional Moroccan tagine dish.
It's sweet and it includes dates, it is often served when entertaining.

For 3 people

* ½ kilo of a shoulder of lamb
* 250 grams of dried prunes (around 30 prunes)
* 6 dates (pitted)
* one big red onion, sliced
* 200 grams of roasted almonds
* one cinnamon stick
* one pinch of ginger
* one pinch of saffron (pistils)
* one pinch of salt (or to taste)
* one pinch of pepper (or to taste)

Wash the prunes and put them in one liter of water. Let them sit. Put ginger, saffron, and lamb in a big pot. Cook on medium flame. Mix for one minute. Add olive oil and onion. Leave for 5 minutes. Add salt and pepper. Take the prunes out of the water and put them aside. Keep the water! Pour it into the pot with the lamb. Let the meat cook for 1 ½ hours (or however long it takes to cook) on a medium flame. *You can also leave it on a low flame and let it cook longer. Add the prunes and dates in the last 15 minutes.

Moroccan Olive Sauce

A Sauce For Anything - "Chicken"

1/2 c water
8 oz olives.,Pitted
1 t paprika.
1/2 t hot hungarian paprika
4 lemon (with the,Slices
1 rind)
3 T tomato sauce
1/4 c olive oil
4 garlic cloves.
To remove the excess salt, boil the olives in water for 5 min.
remove from the flame and drain the water.
Saute the olives and garlic in oil in a pan for 3 min.
Add the spices, lemon, tomato sauce and water. Bring to a rolling
boil, then turn down heat to low and cook for 15 minutes.

If you feel like adding chicken, you could dice 1 lb. of boneless
chicken breast as though you were going to do a Chinese stir fry --
and then throw it into the pan for the last few minutes until the
meat turns white.

Moroccan Mint Tea

No visit to a Moroccan home would be complete without the ritual of Moroccan mint tea, Indisputably Moroccos national drink. Prpared in a bulbus, or squat normally carved teapot made of silver or pewter.The tea is seved in small decorated tea glasses. Delisious, refressing and highly sweetend.It is made from a infusion of green tea with sprigs of fress mint, Occasionally orange flower petals are added when in season. To pour the tea, the teapot is held high to aerate the tea as it falls.
Mint tea is served throughout the day and aftr meals.traiders in the souks normally offer tea during and concluding a bargain.

Moroccan Cuisine/Moroccan Charosets

Moroccan cuisine has long been considered as one of the most diversified cuisines in the world. This is a result of the centuries-long interaction of Morocco with the outside world. The cuisine of Morocco is a mix of Berber, Spanish, Corsican, Portuguese, Moorish, Middle Eastern, Mediterranean, and African cuisines. The cuisine of Morocco has been influenced by the native Berber cuisine, the Arabic Andalusian cuisine brought by the Moriscos when they left Spain, the Turkish cuisine from the Turks and the Middle Eastern cuisines brought by the Arabs, as well as Jewish cuisine.

Spices are used extensively in Moroccan food. While spices have been imported to Morocco for thousands of years, many ingredients, like saffron from Tiliouine, mint and olives from Meknes, and oranges and lemons from Fez, are home-grown. Chicken is the most widely eaten meat in Morocco. The most commonly eaten red meat in Morocco is beef; lamb is preferred, but is relatively expensive. Couscous is the most famous Moroccan dish along with pastilla, tajine, and harira. The most popular drink is green tea with mint. The tea is accompanied with hard sugar cones or lumps.

Moroccan Charosets
50 Servings
2 c dates,pitted
1/2 c raisins,golden
1/2 c raisins,dark
1/2 c walnuts
2 T red wine,sweet,passover
1. Process dates, rinsins and walnuts in food processor until
mixture is finely chopped and begins to mass. Add enough wine to
make sticky dough.
2. Line baking sheet with waxed paper. Drop mixture by slightly
rounded measuring teaspoonfuls onto pan. Roll with moistened palms
into hazelnut-size balls. Refrigerate for at least 3 hours or until
firm.

Shop Morocco

Visit Shop Morocco we have a large variety of Moroccan Artisan, Argan oil,Carpets and Moroccan clothing.

Lentil Tagine

4 Servings
1 lb lentils,picked over
4 lg tomatoes,vine-ripe, chopped
1 lg onion,chopped fine
1/4 c olive oil
2 cl garlic,chopped
1 t paprika
1/2 t white pepper
1 t salt
3 1/2 c water,plus more if needed
1 c parsley,fresh
1 c fresh coriander sprigs
-chopped
In a large Tagine, combine lentils, tomatoes, onion, oil,
garlic, paprika, pepper, salt, and water, making sure that water
covers lentils and adding more if needed. Simmer lentil mixture,
covered, over moderately low heat 45 minutes, or until lentils are
tender. Stir in parsley and coriander and cook 1 minute more.

Hookahs and Sheshas

The Hookah's origin traces back to India. It surfaced in the form we know it as today around the 15th Century when Indian Glass manufacturing began as a result of the exporting of glass to India through the British East India Company. The glass base was called Shisha. Its mystique spread to Iran where special strong, flavorless tobacco was used with it called "Ajami". It rose to fame under the Ottoman Empire's rule around the time of Murat V in 1623-1640. The sultans of the age took portraits with their Nargiles and it became a status symbol of the time. It was smoked after royal dinners and at diplomatic meetings.

Hookahs are known around the world by many different names, such as a water pipe, nargeela/nargile/narghile/nargileh, argeela/arghileh, shisha/sheesha, okka, kalyan, or ghelyoon or ghalyan. Many of these names are of Arab, Somalian, Indian, Ethiopian, Turkish, Uzbek, or Persian origin.

Shisha, a synonym for Hookah, is from the Persian word shishe, literally translated as glass and not bottle. It is more commonly used in Egypt, Morocco, Tunisia, Saudi Arabia and Somalia.

Morocco the Place

Morocco is a place where sand embraces the sea and snow. The charismatic beauty of the place is such that it lures visitors from around the world. The southern coast of Morocco converges in the Western Sahara whereas its northern sides are enveloped by the bedazzling snow capped Atlas Mountains. The Atlas Mountains not just add to the scenic splendor of the place but also safeguard it against its hostile neighbor, Algeria. The area between the mountains and Morocco’s Atlantic coast is covered with fertile plains. Beautiful gorges venturing into the sand and stony wastes of Sahara desert can be witnessed at the edge of the Anti Atlas.

A Charcoal Brazier ?

A charcoal brazier is a thick clay pot with a base and several small holes to allow the charcoal to burn.Simplicity in itself The main use for the brazier is to use in conjunction with a Tagine, this is a great way to cook and enables you to cook easily outside perfect for pick nicks etc. However the charcoal brazier as another use it's a great little barbecue.you can easily buy a round grill and your away.We would be lost without ours. I use two on my patio as a standard barbecue,but also we take it with us on pick nicks and also to the beach. It's size and versatility allows you to use it nearly any wear out doors. We would be lost without.I can't think of a more natural way to cook.Perfect for camping as it also allows you to have a contained fire after cooking,They also make great plant pots.

Dessert Couscous

Dessert Couscous,try it,serves 6 people and tastes delicious

5 c couscous
2 T peanut oil
1/4 t salt
1/4 t cinnamon
3/4 c olive oil
GARNISH ========================
1 cinnamon
1 icing sugar
1 prunes,dates, raisins & -
-almonds,,as required
Cover raw couscous with cold water & drain immediately. Stir with a
fork & let rest for 15 minutes. Sprinkle with the peanut oil mixe
with 6 tb water along with the salt & cinnamon. Mix well using your
hands until the liquid has been uniformly absorbed. Place couscous in
the top of a coucousier & [place over boiling water. Steam for 30
minutes & remove from the heat. Return couscous to a bowl & mix in
half the olive oil using your hands. Allow to cool & then sprinkle
with 3/4 c water. Mix well & set aside until it has absorbed all the
water. Return to the couscousier & steam for another 15 minutes.
Return to the bowl, add half the remaining oil & mix with your
fingers. Steam again for another 30 minutes. Return to the bowl for
one last time & mix in the rest of the oil. Arrange coucous in a cone
shape on a large serving platter. Decorate attractively with the
garnishes & serve while still hot.
Let me know what you think,all comments welcome.

Look after your Tagine

If looked after a tagine will last you many years,I have one in my kitchen I bought in Rabbat in 1996. I don't use it every day obviously but its there when I need it.
The most damaging factor for a tagine is heat the pot will take high heat but it has to be heated slowly and aloud to cool naturally, heat diffusers can be used to spread the heat when cooking,personally I just place the tagine direct on the hob then heat slowly.
For serving I always use a straw tagine mat. The worst you can do, is place a hot tagine on a cold surface for it will surely crack.



Most tagines are glazed,but you can buy unglazed for me these have a more natural look,but need treating before use.To do this you need a mixture of cooking oil and chopped onions,coat the inside of the Tagine with the mixture.Then leave about a 1/3 of a cup in the Tagine.
Place the Tagine in the oven or hob, on a low flame and leave for 1-2 hours.Let the Tagine cool naturally.

Chicken With Olives And Lemon Tagine

Chicken,Olives,Lemon, This is a incredible mixture of tastes and it really does taste as good as it sounds.As with all these recipes they can be cooked in a casserole or Dutch oven but believe me when I say it tastes so much better in a Tagine.

4 Servings.
1/3 c olive oil
1 lg onion,thinly sliced
1 clove garlic,minced
1 T parsley,chopped fine
1 T fresh coriander leaves
-cilantro chopped,or more
1 t salt
1/2 t black pepper,coarsely
-ground
1/8 t saffron,powdered
2 1/2 lb chicken,broiler/fryer cut
-into se
1/2 lemon,cut into 4 wedges
1/3 c green olives
Heat oil in a large tagine or cooking pot. Stir in next 7
ingredients. Add chicken pieces and turn to coat with onion mixture.
Arrange lemon wedges over top. Cover and simmer turning
occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to
warm serving platter or serving tagine, arrange cooked lemon wedges on top and keep
warm. Cook liquid, stirring, in tagine over high heat until reduced to
a thick sauce. Add olives and heat through. Pour over chicken.Sit back and enjoy.