Cuisine: Moroccan

Khobz

Classic Moroccan Bread

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 Khobz
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Course Side Dish
Cuisine Moroccan
Servings
loaves
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
loaves
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. In a small bowl, dissolve the yeast and sugar in the water. Set aside for 10 minutes until the yeast is foamy. If it doesn't foam, the yeast is dead and you should discard it. If you are using instant dry yeast, you can just mix it with water and sugar and use without waiting the additional minutes. It doesn't require proofing.
  2. In a large bowl, sift in the flour and salt. Make a well in the center and gradually pour in the water and yeast mixture. Form the dough into a ball. Put on floured surface and knead for 10-15 minutes until smooth and elastic. Divide the dough into two even pieces and shape into slightly flattened balls. Dust lightly with flour. Cover with a kitchen cloth and let rest for about 10 minutes.
  3. Line a baking sheet with parchment paper. Transfer the loaves to the sheet, leaving at least 2 inches (5cm) between them. Flatten to about 1 inch (2.5 cm) thick with your hand. Cover with a plastic wrap, and leave in a warm place for about 1 hour. The dough should rise.
  4. Preheat the oven to 350°F (175°C). Prick the loaves 4-5 times using a fork or a knife. Sprinkle with cornmeal, if desired. Bake until golden, for about 25 minutes. Rotate the pan halfway through baking. Store wrapped in plastic wrap. Enjoy!
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Moroccan Potato Salad

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 Moroccan Potato Salad
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Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Side Dish
Cuisine Moroccan
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Put potato cubes in a large saucepan, cover with cold water, and add salt.
  2. Bring the pot to a simmer and cook until just tender yet still retain some crunch, about 6 to 8 minutes since it starts to simmer.
  3. Using a slotted spoon, fish the potatoes out of the water and transfer to a large bowl. Sprinkle with salt while they're still warm. Set aside to cool.
  4. In the meantime, heat the olive oil in a small skillet over medium heat. Add Ras el Hanout and cook until fragrant, about a minute. Set aside.
  5. Pour ras el hanout-infused olive oil over potatoes, and mix to combine.
  6. Add yogurt, vinegar, chopped mint, lemon zest, orange zest, and black olives (if using) and gently combine.
  7. Take a taste and adjust seasoning if needed.
  8. Chill in the refrigerator until cold. Serve!
Recipe Notes

A couple of notes. When making potato salad use a waxy variety, such as red bliss, fingerling or Yukon Golds. They will keep their shape while cooking. Also, cut the potatoes into uniform pieces, so they cook evenly. Finally, prepare the potato salad ahead of time and let it chill in the fridge before serving, so that the sauce can be absorbed by the potatoes.

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Chicken Tagine

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 Chicken Tagine
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Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Course Main Dish
Cuisine Moroccan
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a tagine or heavy-bottomed shallow lidded pan on a low heat and add the oil, followed by a layer of onion. Mash the garlic with ½tsp salt and add to the pan.
  2. Sprinkle over the ginger, saffron water and cinnamon, followed by the lemon juice, and coarsely chopped pulp of one preserved lemon and the rind of both, cut into slivers. Add the parsley and 2tbsp chopped coriander and toss it all together well.
  3. Arrange the chicken on top and scatter over the olives. Pour 175ml water into the pan, cover tightly and simmer very gently for about 45 minutes until the chicken is cooked through.
  4. Season to taste and top with the remaining coriander, chopped.
Recipe Notes

https://www.theguardian.com/lifeandstyle/wordofmouth/2013/mar/13/how-make-perfect-chicken-tagine

Can subsitute 1/4 tsp saffron with 1/8 tsp turmeric and 1/4 tsp sweet paprika.  Not quite the same, but supposed to be pretty good, and a lot cheaper!

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