Moroccan Cooking Class III: Recipes to Share
Since I loved my Moroccan Cooking class so much and want to share the delicious gastronomical delights of Moroccan Cuisine. Here are three of my favourite recipes from my class. Simple, Easy, Delicious!
Sweet Cucumber Salad
Wash the feggous. Scrape a part of the skin off (4 strips lengthwise). Grate the fegguos. Mix all the ingredients and cool down in the refrigerator. Serve cold.
This refreshing salad (more of a soup) is light, crisp, and reminded me of a popsicle. It was just sweet enough to make it juicy, and with just enough cinnamon to delight the taste buds. This is something I would suggest on a hot day as an afternoon treat.
Wash the aubergines (Eggplants) and remove 4 strips of the skin lengthways. Cut the aubergines into 2cm slices and place them in water with salt. Peel and chop the tomatoes. Place the tomatoes in a pan with parsley and coriander, spices, salt, garlic, olive oil and simmer until dry. Drain aubergines well and fry in vegetable oil until golden. place in strainer to let excess vegetable oil drain out. Puree the aubergines and add them to the tomatoes. Add the vinegar and simmer 5 minutes. Serve lukewarm or cold.
This is sort of a dip. I ate it on bread, but it is also thick enough to eat as is. It has a very nice eggplant taste which mingles nicely with the spices. This recipe makes me realize that Eggplant is one of the greatest vegetables.
Tagine Boulettes de Sardines
Peel the tomatoes. cut the tomatoes into fine dice, place in a tagine together with olive oil and simmer till the sauce thickens. For the chermoula: Place parsley, coriander, garlic and the flesh of the preserved lemon in the food processor and cut finely. Place in a bowl, add spices, colorant and water. Add 1/2 tbsp of the chermoula to the tomato sauce. Cut the sardines in a food processor until smooth. Mix with the chermoula. Make small balls of the sardines. Place the balls directly in the tomato sauce. Simmer until the saardines are well cooked and the water from the sauce has evaporated. Serve hot.
Sardines? You expect me to eat sardines? Yes, that exactly what I expect you to do. Because in this mix, Sardines are no longer the slimy, stinky fish in a can, but instead a delicious fresh fish that blends so well with the spices which help emphasize the best taste of the sardine. So cook up, forget the sardines, try something new, and Enjoy.
Extra Sweet Recipe: Ghribas
Sift flour and icing sugar. Add sesame seeds, salt, butter, baking powder and orange flower water. mix all the ingredients and add oil little by little and knead until you have a smooth pastry. Roll tablespoons of dough into small balls. Place on the rounded side of the baking sheet (yes, place on the BOTTOM of the baking sheet) and place in a pre-heated oven (180 Celsius) and bake the cookies until golden brown. Immediately upon removal, sprinkle with icing sugar.
These light cookies remind me of sugar cookies but with significantly less sugar. The sesame seeds add a little crunch to the cookie and the icing sugar satisfies your sugar tooth.