Seffa Medfouna

1 chicken cut into pieces.

2 chopped onions.

1 tbsp chopped cilantro.

¼ cup oil.

1 tsp salt.

1 tsp ginger.

½ tsp black pepper.

½ tsp cinnamon.

 saffron stamens.

½ tsp turmeric.

For Seffa:

1 kg vermicelli noodles.

200g raisins soaked in water.

3 tbsp oil.

2 tbsp butter.

2 litter water.

for decoration

100g almonds, grilled and crushed

Some ground cinnamon.

Some icing sugar.

 how to preparate :

In a couscous pot, put 2 litter of water and place it on the stove then heat in a medium fire.

In a large plate bowl, place the vermicelli noodles and sprinkle oil on them then put in the steamer.

 Place the steamer on the couscous pot; and once you see steam rise from the vermicelli, steam for 15 minutes.

Remove the steamer and put the vermicelli in the plate.

Add 1 cup of salty water and rub with hands to remove any knots.

Put the vermicelli back into the steamer and steam again.

Steam the vermicelli for 4 or 5 times, each time it should steam for 15 to 20minutes.

In the fourth time, add soaked raisins to steam with vermicelli.

Preparing chicken:

Clean the chicken and place it in a pot with onion and oil then simmer on a medium heat for 10 minutes.

Add cilantro, spices and enough water.

Cover the pot and cook for 40 minutes.

When the chicken is cooked, remove it from the pot and let sauce simmer for additional time until it is thick.

Remove bones from chicken and return it into the pot.

To serve Seffa:

Put seffa in a large bowl, add butter and some sugar and mix until butter is melted.

In a serving plate, put half of Seffa, add the chicken with sauce on the top.

Add the second half over the chicken sauce.

Decorate it with crushed almonds, cinnamon and icing sugar.

Serve hot!

Moroccan Harira .Soup

​Harrira is an authentic Moroccan soup made of tomato, lentils, and chickpeas, but also includes meat, making it a filling and satisfying dish.

What You'll Need

• 1/2 pound uncooked meat (lamb, beef or chicken), chopped into 1/2-inch pieces
• Several soup bones (optional)
• 3 tablespoons vegetable oil
• 1 bunch cilantro (coriander), finely chopped to yield about 1/4 cup
• 1 bunch fresh parsley, finely chopped to yield about 1/4 cup
• 1 or 2 celery stalks with leaves, finely chopped
• 1 large onion, grated
• 1 handful of dried chickpeas, soaked and then peeled
• 1 tablespoon smen (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1 1/2 teaspoons pepper
• 1 tablespoon kosher salt
• 1/2 teaspoon turmeric or ¼ teaspoon yellow colorant
• 6 large tomatoes (about 2 pounds), peeled, seeded and pureed
• 3 cups water
• 2 to 3 tablespoons dried lentils, picked over and washed
• 3 tablespoons tomato paste, mixed evenly into 1 or 2 cups of water
• 2 to 3 tablespoons uncooked rice or uncooked broken vermicelli
• 1 cup flour mixed with 2 cups water

How to Make It

Ahead of Time

Make sure you have all the ingredients. Before you begin cooking the soup:

1. Pick the parsley and cilantro leaves from their stems. Small pieces of stem are all right, but discard long, thick pieces with no leaves. Wash the herbs, drain well, and finely chop them by hand or with a food processor.
2. Soak and skin the chickpeas. (You might want to soak them the night before you cook.)
3. Peel, seed and puree the tomatoes in a blender or food processor. Or, stew the tomatoes and pass them through a food mill to remove the seeds and skin.

1. Pick through the lentils and wash them.

Assemble the remaining ingredients and follow the steps below.

Brown the Meat

1. Put the meat, soup bones and oil into a 6-quart or larger pressure cooker.
2. Over medium heat, cook the meat for a few minutes, stirring to brown all sides.

Make the Stock

1. Add the cilantro, parsley, celery, onion, chickpeas, smen (if using), spices and tomatoes. Stir in 3 cups of water.
2. Cover tightly, and heat over high heat until pressure is achieved. Reduce the heat to medium, and cook for 20 to 30 minutes. Remove from the heat and release the pressure.

Make the Soup

1. Add the lentils, tomato paste mixture, and 2 quarts of water to the stock.
2. Set aside (but don’t add yet) either the rice or vermicelli.
3. Cover the pot and heat the soup over high heat until pressure is achieved. Reduce the heat to medium and continue cooking.

If adding rice: Cook the soup on pressure for 30 minutes. Release the pressure, and add the rice. Cover, and cook with pressure for an additional 15 minutes.

If adding vermicelli: Cook the soup on pressure for 45 minutes. Release the pressure, and add the vermicelli. Simmer the soup, uncovered, for 5 to 10 minutes or until the vermicelli is plump and cooked.

Thicken the Soup

1. While the soup is cooking, make a (soup thickener) by mixing together the 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. The flour will eventually blend with the water. If the mixture is not smooth when you're ready to use it, pass it through a sieve to remove lumps.
2. Once the rice (or vermicelli) has cooked, taste the soup for seasoning. Add salt or pepper if desired.
3. Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you. Some like to thicken the broth so that it achieves a cream-like consistency.
4. Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat.

Tips for Making Harira

• If the meat had a lot of fat, expect to see some foaming as you simmer the thickened soup. Skim off the foam and discard it.
• As harira cools in the pot, it’s common for a skin to form. Simply stir to blend the skin back into the soup.
• A small wedge of lemon may be served as a garnish; its juice may be squeezed into the bowl of harira.
• When reheating harira, don’t bring it to a boil. Heat over medium heat and stir frequently to avoid lentils sticking to the bottom.
• Preparation Shortcut: Chop your cilantro, parsley, and celery together in a food processor or blender. Add the peeled and seeded tomatoes, and blend until well-pureed. Add the onion and process until the onion is reduced to small pieces. Proceed with making the stock.
• Thickening with Egg: In place of flour and water, 2 or 3 beaten eggs may be used to thicken harira. (If desired, beat the eggs with 1/4 cup fresh lemon juice.) Add the eggs in a thin stream to the simmering soup, stirring constantly. You will see some cooked strands of eggs in the soup as it thickens.
• Prep and Freeze: If you plan to cook harira frequently, it’s helpful to prep large amounts of key ingredients in advance. Soak and peel chickpeas and drain well before freezing. Chop an ample supply of parsley, cilantro, and celery; measure the mixed herbs by soup bowlfuls and freeze. Peel, seed, and stew tomatoes; puree and freeze in about 2-pound batches.

Traditional Stockpot Method

If you don’t have a pressure cooker, use a 6- or 8-quart stockpot. Follow the directions above, but adjust the cooking time as follows:

• In Steps 3 and 4, partially cover the pot, bring to a simmer and cook for double the suggested pressure cooker times. Watch the level of the liquids, particularly in Step 3; you can add a little more water if you feel it's necessary.
• Proceed with thickening the soup in Step 5 according to the recipe, or try the egg thickening method in the Tips above.

Chicken Pastilla

Pastilla - Moroccan Chicken Pie

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hrs 10 mins

This sweet and sour Moroccan Chicken Pie is filled with cinnamon flavored chicken & almonds and encased in flaky and crispy pastry!

Cuisine: Moroccan

Servings: 6 people

Calories Per Serving: 374 kcal

Author: CookingTheGlobe

Ingredients

For the filling:

• 1 lb (450g) onions , sliced
• 3 tablespoons vegetable oil
• 1/3 cup blanched almonds
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 10 oz (300g) boneless, skinless chicken thighs , cut in bite-size pieces
• salt and pepper , to taste
• 1/2 cup chopped cilantro

For the pie:

• 7 large filo sheets
• 6 tablespoons butter , melted
• 1 egg yolk
• confectioner's sugar , for garnish
• cinnamon , for garnish

Instructions

1. The filling. Heat 2 1/2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
2. Meanwhile, in a skillet, fry the almonds, using the remaining 1/2 tablespoon oil, until lightly golden. Drain on paper towels and chop coarsely.
3. When the onions are cooked, add the ginger, cinnamon and the chicken. Season with salt and pepper. Cook, stirring occasionally, until the onions are pale gold, for about 15-20 minutes. Add the cilantro and mix everything together.
4. The pie. Grease a round baking pan (I used 9-inch) and place a first sheet of filo in it. Brush it entirely with the melted butter pushing the filo into the corners. Let the longer edges hang over the sides. Do the same with 4 more filo sheets, placing every sheet slightly further round so that you have pastry draping over the sides all around the tin. Brush all the sheets with butter, including the ends that overhang.
5. Spread the chicken and onion mixture evenly and cover it with the overlapping filo. Sprinkle with the chopped almonds.
6. Lay another filo sheet over the top, brush it with butter, and lay one more filo sheet on top of that. Don't brush the last sheet with the melted butter. Tuck the overhanging edges into the sides of the pan around the pie.
7. Preheat an oven to 350°F (175°C). Brush the top of the pie with egg yolk mixed with a drop of water. Bake for 30-40 minutes, until it is puffed up and golden.
8. Dust the top with confectioner's sugar and cinnamon, making a geometric pattern. Enjoy!

Morrocan ghriba cookies

YIELD

20 cookies

INGREDIENTS

1. • 2 cups of flour
   • 1/2 cup of powdered sugar
   • 1 stick of butter (8 Tbsp)
   • 1/4 cup of oil
   • 2 tablespoon of sesame seeds
   • 1 1/2 teaspoon of baking powder
   • Pinch of salt

PREPARATION

1. 1. Steps: 1- Roast the sesame seeds on low heat for 2-3 minutes stirring consistently until they become golden brown. 2- Melt the butter. 3- Mix the flour, sugar, baking powder, salt, and sesame seeds. 4- Add the butter and the oil. Work the dough for 10-15 minutes until you get a grainy texture. Rest: 5- Cover the dough and let it rest for 2-3 hours. Final steps: 6- re-work the dough for couple of minutes. 7- Make small balls with the dough (if you find it difficult add some oil) and put them on your pan covered with a parchment paper. 8- Preheat your oven at 375 degrees. Bake the Ghriba for 15 minutes or until it takes a light golden color. Presentation: These cookies taste amazing with Moroccan tea. Step by Step video: www.cookingwithalia.com

Mint tea

• sprigs of fresh mint, plus extra for garnish
• 3teaspoons green tea
• 3tablespoons sugar (or more to taste)
• 4cups water

Directions

1. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
2. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
3. Let the tea brew for three minutes.
4. Set out glasses for the tea.
5. A shot-glass is close to the slender glasses used in Morocco.
6. Fill just one glass with the tea, then pour it back in the pot.
7. Repeat.
8. This helps to dissolve and distribute the sugar.
9. Pour the tea.
10. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
11. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
12. Garnish with the remaining sprigs of mint.

Tajine of beef meat and prunes

What You'll Need

• 2 pounds tender beef or lamb, cut into three-inch pieces
• 2 medium onions, grated or very finely chopped
• 3 cloves garlic, finely chopped or pressed
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon ginger
• 1/2 teaspoon safaron tread, crumbled
• 1/2 teaspoon turmeric 
• One or two 3-inch to 4-inch pieces of cinnamon stick 
• 1/4 cup olive oil
• 1/4 cup butter, softened 
• 2 1/2 cups water
• Handful of cilantro sprigs, tied together
• 1/2 pound prunes
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon toasted sesame(optional)
• Handful of fried almond (optional)

How to Make It

Cook the Meat

Pressure cooker or conventional pot methods:

1. In a bowl, mix the meat with the onions, garlic, and spices. Heat the oil and butter in a skillet over medium heat and brown the meat for a few minutes until a crust forms.
2. If using a pressure cooker, place the meat mixture in the pressure cooker and add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a simmer.

1. Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove 1/2 cup of the liquid and reserve.) After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oil and onion.
2. If using a conventional pot, add the meat mixture to the pot along with the 2 1/2 cups water and cilantro. Cover and simmer the meat over medium heat for 2 to 2 1/2 hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove 1/2 cup of the liquid and reserve.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.

Clay or ceramic tagine methode:

1. Slice one of the onions instead of grating it, and layer the onion rings on the bottom of the tagine.
2. Mix the meat with the grated onion, garlic, oil, butter and spices, and place on the sliced onion. Add 2 1/2 cups water, cover, and place the tagine on a diffuser over medium heat. Allow the tagine to reach a simmer (this may take a long time), and then reduce the heat to the lowest temperature necessary to maintain the simmer.
3. Allow the tagine to cook for 3 hours or longer until the meat is very tender and the liquids are reduced. (Note: About 2 hours into the cooking, remove 1/2 cup of the liquid and reserve.)

Cook the Prunes

1. While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are tender enough to easily pinch off the pit or pinch in half. (The amount of time this takes can vary greatly depending on the prunes, but the average is 15 to 30 minutes.)
2. Drain the prunes, then add the 1/2 cup of reserved liquid from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes for another 5 to 10 minutes, or until they are sitting in a thick syrup.

To Serve

1. Arrange the meat on a large serving platter and spoon the prunes and syrup on top. If you've cooked in a tagine, it doubles as a serving dish.
2. If desired, garnish with sesame seeds and/or fried almonds. Moroccan tradition is to gather around the table and eat from this communal plate, using moroccan bread to scoop up the meat and sauce. 

Morrocan melloui pancake

What You'll Need

• For the Dough:
• 2 cups flour (250 g)
• 2 cups fine semolina (360g)
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/4 teaspoon yeast
• 1 1/2 cups warm water (approx. 1/3 liter)
• For Folding and Cooking the Msemen:
• 1 cup vegetable oil
• 1/2 cup very soft butter
• 1/2 cup semolina

How to Make It

1. Mix all the dry ingredients in a large bowl.
2. Add 1 1/2 cups of warm water, and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If the dough is too sticky to handle, add a little flour one tablespoon at a time.
3. Transfer the dough to a lightly floured work surface and knead by hand for 10 minutes (or knead the dough in a stand mixer with dough hook for 5 minutes), until the dough is very smooth and elastic.

1. Proceed with directions below for folding and cooking the dough.

Folding the Meloui

1. Divide the dough into balls about the size of small plums. Cover with a towel and leave to rest for 20 minutes.
2. Take a ball of dough and flatten it on a large, oiled work surface. Use oiled hands to stretch and flatten the dough as much as possible into a large circle.
3. Dot the dough butter and sprinkle with a little semolina. Fold the dough into thirds as you would for a letter - fold the top third down into the center, and then fold the bottom up to cover the first fold.
4. Dot the strip of dough with more butter, sprinkle on a little more semolina and then fold again into thirds like a letter. You'll be left with a very narrow strip of dough.
5. Flatten the dough to remove any air bubbles, sprinkle it with semolina, and roll it up like a rug into a coil. Pinch the loose end of the dough onto the coil to seal it, and stand the roll upright on an oiled try. Coat the folded dough with more oil, cover loosely with plastic wrap and repeat the folding process with the remaining balls of dough.

Cooking the Meloui

1. Preheat a pan or griddle over medium heat. In the order in which you folded them, take a coil of dough and flatten it into a circle about 1/8 inch thick. Try to flatten it evenly from the center outward so you can see the coiled effect.
2. Transfer the flattened dough to the pan, and cook for about 5 minutes, turning several times, until the meloui is golden brown and the dough is cooked thoroughly.
3. Serve meloui as-is hot from the pan or dip in a syrup made from equal portions of butter and honey (heat the butter and honey until hot and bubbly).
4. Cooled, leftover meloui can be frozen. Reheat frozen meloui in a frying pan or in a 350 F (180 C) degree oven for a few minutes, just until hot. Don't leave them in the oven longer than necessary or they'll dry out.