Moroccan meals

Moroccan meals
Food has a way of transporting us to places; these Moroccan recipes will evoke the tastes and smells of North African souks. Looking for a quick supper or a dinner party menu? We have recipes to suit.

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Buttered turkey with sausage, pancetta and apricot stuffing recipe

Moroccan Vegetarian Carrot and Chickpea Tagine

Moroccan Vegetarian Carrot and Chickpea Tagine

This spicy vegetarian carrot and chickpea tagine is quite versatile. Increase the cayenne pepper for a fiery quality, or add a bit more honey and the optional raisins for a sweeter dish. Using half broth instead of all water will add some depth.

Although tagines are traditionally served with Moroccan bread for scooping everything up like a dip, this dish works quite well over a bed of rice or couscous.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 3 to 4 servings

Ingredients:

1 onion, chopped

4 cloves garlic, finely chopped or pressed

3 tablespoons olive oil

1 1/4 teaspoons salt, or to taste

1 teaspoon ginger

1 teaspoon turmeric

3/4 teaspoon cinnamon

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/8 teaspoon Ras el Hanout, or more to taste (optional)

2 or 3 tablespoons chopped parsley or cilantro

4 or 5 carrots, peeled and cut into 1/4" thick sticks

1 cup water (half vegetable or chicken broth, if desired)

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1 1/2 to 2 cups cooked or canned chickpeas, drained

2 to 3 teaspoons honey

1/4 cup golden raisins (optional)

Preparation:

In the base of a tagine or in a large skillet with a lid, saute the onions and garlic in the olive oil over low heat for several minutes.

Add the spices, parsley or cilantro, the carrots and the water. Cover and simmer over medium-low heat until the carrots are cooked to desired tenderness. In a skillet this may take up to 25 minutes; in a tagine a bit longer.

When the carrots are cooked, stir in the honey and add the chickpeas and raisins (if using). Continue simmering until the chickpeas are heated through and the sauce is reduced and thick. Taste, adjust seasoning if desired, and serve.

Moroccan Harcha (Harsha) Recipe - Semolina Pan-Fried Flatbread

Moroccan Harcha (Harsha) Recipe - Semolina Pan-Fried Flatbread

Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk – delicious, especially when hot from the griddle! See How to Make Harcha for a photo tutorial.

Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

Also try Harcha with Za'atar and Harcha Stuffed with Onions, Herbs, Olives and Cheese.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: Approx. 12 3" flatbreads

Ingredients:

2 cups (350 g) fine semolina flour

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (125 g) soft butter

1/2 to 3/4 cup (120 to 180 ml) milk

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1/4 cup coarse semolina flour (optional)

Preparation:

In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).

Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.

Shape the dough into balls any size that you like – I make them about the size of small plums – and leave the dough to rest a few minutes.

Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.

Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.

Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.)

Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.