Mmorocco

Harira

Ingredients

4 Tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon ginger, ground
1 teaspoon cumin, ground
3 cans (approximately 6 cups) chicken or vegetable broth
8 ounces (1¼ cups) green lentils, washed
1 14-ounce can chopped tomatoes
1 15-ounce can chickpeas, drained
3 Tablespoons fresh cilantro, chopped
3 Tablespoons fresh parsley, chopped
Salt and freshly-ground black pepper
Lemon juice (optional)
Procedure

In a large saucepan, heat half the oil. Add the onion and cook 10 minutes, until soft.
Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
Stir in the stock and add the lentils and tomatoes.
Bring to a boil, cover and simmer 20 minutes or until the lentils are soft.
Stir in the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using), and simmer 5 more minutes.
Serves 8 to 10.

Fried Baby Carrots

Ingredients

1 pound baby carrots
3 Tablespoons olive oil
1 clove garlic, crushed
1 teaspoon sugar
Grated rind of 1 lemon
Juice of ½ lemon
Salt and freshly ground black pepper
2 Tablespoons fresh mint, roughly chopped
Sprigs of mint, to garnish
Procedure

Heat the oil in a skillet large enough to hold the carrots in a single layer.
Add the carrots and cook gently 15 minutes, shaking frequently.
Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
Add the sugar and cook 2 minutes.
Stir in the lemon rind and juice and season with salt and pepper.
Stir in the chopped mint and transfer to a serving dish.
Garnish with sprigs of mint.

Read more: Food in Morocco - Moroccan Food, Moroccan Cuisine - popular, dishes, recipe, diet, history, common, meals, staple, rice, famous, main, people, favorite, make, customs, fruits, country, bread, vegetables, bread

FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, a thick soup called harira is served at night. A bowl of harira, which is made with beans and lamb, is served with fresh dates. It is served both at home and in cafes. For the holiday Eid al-Fitr, which marks the end of Ramadan, a holiday feast is prepared. A popular dish at this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry dough may be used.

The Muslim feast day of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a sheep is roasted on a spit and served whole at the table. Each person cuts off a piece and dips it into a dish of cumin. Rich date bars called mescouta are a popular dessert at many festive occasions.

Holiday Menus

I.

Cashew bisteeya (pie made with phyllo dough)

Couscous with fennel

Mhalbi (custard)

Fresh seasonal fruit and dates

Mint tea

II.

Assortment of salads

Tajine of potatoes, peas, and artichoke hearts

Couscous

Dates stuffed with almond paste

Fresh seasonal fruit

Mint tea

Mescouta (Date Cookies)

Ingredients

6 eggs, well beaten
½ cup sugar
1 teaspoon vanilla extract
½ cup (1 stick) melted butter or margarine
¾ cup flour
½ teaspoon baking powder
1 cup pitted dates, chopped
½ cup walnuts or almonds, finely chopped
⅓ cup raisins, seedless
3 Tablespoons confectioners' sugar
Procedure

Preheat oven to 350°F.
In large mixing bowl, mix eggs, sugar, vanilla, and melted butter or margarine by hand (or with an electric mixer) until well-blended (mix for about 3 minutes).
Gradually stir in flour and baking powder, a little at a time, stirring with a wooden spoon to blend.
Add dates, nuts, and raisins, and mix well.
Pour mixture into greased 8- or 9-inch square cake pan.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
While still warm, cut into rectangular bars about an inch wide.
Put 3 Tablespoons confectioners' sugar into a small dish.
Roll each bar in confectioners' sugar.
Store bars in a box with wax paper between layers.
Makes 24 to 30 bars.

After baking, Mescouta (Date Cookies) are rolled in confectioners' sugar.
EPD Photos
Bisteeya

Ingredients

2 Tablespoons vegetable oil
3 cloves garlic, crushed, or 1 teaspoon garlic granules
2 large onions, grated
½ cup almonds, sliced
1 cup fresh parsley, finely-chopped or ½ cup dried parsley flakes
2 teaspoons ginger, ground
3 teaspoons cinnamon, ground, or more as needed
5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
Salt and pepper to taste
1 cup butter or margarine, more or less as needed
5 eggs, beaten until frothy
¼ cup sugar
1 pound package frozen phyllo dough (available in freezer section of most supermarkets), thawed according to directions on package
2 teaspoons confectioners' sugar, more or less as needed

A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds.
Cory Langley
Procedure

In large skillet, heat oil over medium-high heat.
Add garlic, onions, almonds, parsley, ginger, and 2 teaspoons cinnamon. Stirring constantly, fry until onions are soft, about 3 minutes.
Remove from heat, add cooked chicken and salt and pepper to taste, and stir well. Set aside.
Melt 2 Tablespoons butter or margarine in medium skillet over medium heat.
Add eggs, sugar, and 1 teaspoon ground cinnamon, and stir well.
Adding more butter or margarine if necessary to prevent sticking, stir constantly until eggs are soft scrambled, about 5 minutes.
Add to chicken mixture and lightly toss together.
Preheat oven to 350°F.
Melt ½ cup butter or margarine in small saucepan.
Brush bottom and sides of pie pan with melted butter or margarine.
Remove sheets of phyllo from package and unfold; keep covered with clean, dampened paper towel.
Center one phyllo sheet in buttered pie pan and gently press into the pan, leaving a generous overhang all around the top edge.
Brush the first sheet with plenty of melted butter or margarine.
Layer 5 more sheets of phyllo dough, brushing each one with melted butter or margarine.
Fill crust with chicken mixture and cover with 3 more layers of phyllo, brushing each with butter or margarine.
Roll overhanging edges together and tuck inside of pie pan rim.
Brush top and edges with the remaining melted butter or margarine.
Using fork, poke about 8 steam vents into top of crust.
Bake in oven for about 20 minutes or until golden brown.
Remove from oven and sprinkle top with confectioners' sugar and cinnamon.

Read more: Food in Morocco - Moroccan Food, Moroccan Cuisine - popular, dishes, recipe, diet, history, common, meals, staple, rice, famous, main, people, favorite, make, customs, fruits, country, bread, vegetables, bread.

Mmorocco

Harira food in morocco

Moroccan Mint Tea

FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS