Trout with Preserved Lemons, Raisins and Pine Nuts In Morocco, the mountains of the Middle Atlas region are the only source for trout. "It's so high up, you can go skiing there," Paula Wolfert says. "Parts of the region look like Switzerland." This light, brothy dish reminded her of one she had at famed French chef Michel Bras's restaurant in southwestern France. In fact, she uses his method here, poaching the fish gently in a preserved-lemon broth so the texture stays silky. Ingredients: Two 8-ounce skinless trout fillets, cut into 1-inch pieces Salt and freshly ground black pepper Cayenne pepper 3 tablespoons coarsely chopped cilantro 2 tablespoons golden raisins 6 scallions, halved lengthwise and sliced 1/8 inch thick on the...
Msemen (Rghayef) Msemen is a square-shaped Moroccan pancake known also to some Moroccans as “Rghaif” or “Mlawi”. They are dough-based and take quite considerable time to be prepared in the traditional way. Generally, Msemen is prepared for breakfast and sometimes as an evening snack. It always goes with Moroccan tea, but some people would serve it with milk-coffee. It may be sweetened by honey or jam for those who would like it sweet. Ingredients: 500g of flour 200g fine semolina 2 tsp salt ¼ tsp yeast 1.5 cups warm water Preparation of Msemen (Rghayef): Msemen Balls Msemmen Ball Flatened into disc Msemmen Made into squares Msemmen Cooked Mix all the ingredients in a large bowl, gradually adding water while kneading....
Chicken Pastilla (Bastilla) Bastilla is undoubtedly one of the ultimate manifestations of beauty, refinement and delicacy of Moroccan cuisine. It is prepared for great dinners and wedding ceremonies. Usually, it is served after small plates of fresh salads and before the Tagine with meat. Bastilla is made of fine layers of almost transparent pastry called “Warqa” and is stuffed with pigeon and almonds. Although there are many famous forms of Bastilla like seafood and ground meat based Bastillas, the most traditional and probably the oldest one is prepared by pigeons, but the latter is often replaced by chicken or other kinds of meat. In this recipe, the chicken can be replaced by the pigeons if desired. Ingredients: Chicken: 1 large...
Warqa (Ouarka) Arabic: ورقة Warqa (also warka or ouarka) is a paper-thin Moroccan pastry similar to phyllo dough. Freshly made, it's a tender and flexible pastry sheet. Once baked or fried, it turns delightfully crispy. The pastry takes its name from the literal meaning of the word warqa – a leaf from a plant or tree, or a sheet of paper – in reference to its thinness. Ingredients: 250g white flour 60 cl cold water A little salt Preparation: Mix the flour and salt. Pour the water slowly, stirring constantly. In a blender put the mixture and blend for 1 minute till you get thick dough. Pour a little oil in a pan (which does not stick!) And use a...
